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ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!ACamp1900 should be giving advice to Kelly!

ACamp1900 ACamp1900 is offline

Know your role, Jabroni!

Visitor Messages

Showing Visitor Messages 1 to 10 of 467
  1. ulukinatme
    11-04-2015 01:05 PM
    Can't rep you again, but I would for this: http://www.irishenvy.com/forums/othe...ml#post1629535

    I think he's smoking crack. Alabama is certainly beatable, but that doesn't mean we're likely to win if we face them. Our defense is more porous than 2012 and we are once again with a young redshirt freshman at QB (Although I like Kizer a lot more than Golson).
  2. ulukinatme
    10-28-2015 05:54 PM
    I dunno, Piper blended that role as well. He eventually got over with the fans and became very popular, but he'll always be better known for his heel work...just like the Rock will always be better known for his role as the People's Champ.
  3. Cackalacky
    10-28-2015 01:03 PM
    I have to maintain my internet anonymity somehow.
  4. Cackalacky
    10-28-2015 12:48 PM
  5. Cackalacky
    10-28-2015 12:36 PM
    So from my own internal logic...
    If you have meats that don't have tough parts, you do not need to slow cook.
    If you intend to eat the meat immediately you definitely do not need to smoke it. Liquid smokes mixed in with the brine are so much better and do not have the phenols/preservatives.

    There is just something tribal about smoking. I get it. I don't practice it though.
  6. Cackalacky
    10-28-2015 12:36 PM
    I do. Plenty. I use underground pits for large amounts of meat (whole or half-hogs, alligators etc,) but for small meats, I have a large teracotta planter that I fill with charcoal and a rack. I flavor the meat wither with dry rubs, wet rubs or injections and brines. COver once it reaches 180-200 degrees. Thats it. Set it and forget it. The purpose of slow cooking meats as I understand it is just break down the collagen and tough portions of the meat. That cannot be achieved at high temp fast cooking times. It has to be slow and low but that is the only reason to do this. So when someone tries to smoke fish with no tough portions.... I faint.
  7. Cackalacky
    10-28-2015 12:23 PM
    I never smoke. I cook using charcoals and such but I never smoke. The point of it is to preserve meat by inducing phenol creation which acts naturally as a preservative. The side effect of the materials used (wood chips) is some flavor is imparted during this. So while you are getting some flavor from the wood chips, you are also creating the major by product of phenols through out the meat. The longer you smoke it, the longer you create preservatives in the meat. I am a culinary snob and it is unnecessary to induce preservatives into something that will be eaten immediately.

    Again, if you hunt and have a bunch of meat a smoke house is the way to go. Otherwise the flavor profile achieved from smoking is so much easier to achieve through non smoking methods and without the creation of preservatives that your body has to deal with.
  8. Bishop2b5
    10-25-2015 11:26 AM
    Glad to hear you're OK, bro.
  9. Bishop2b5
    10-24-2015 11:20 AM
    Yeah, everything's OK. Wife had some minor complications that required a second surgery to repair her incisions and chemo is tough on her, but otherwise all's well. All indications are that they caught it early before it spread and she'll be fine. I had to take a longer leave of absence than expected, but I went back to work this week. How are you? I think you said you had a bout with skin cancer. I hope all's well with you and thanks for checking on me.
  10. Cackalacky
    10-13-2015 12:48 PM
    What? You don't annoy me?

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