It’s cautionary in two ways: it is intended to cause shell programmers caution, and I caution against you taking the article too seriously.
One of the biggest threats to the shell in memory was the Shellshock vulnerability. This wasn’t typically a direct threat to shell scripts, but one caused by a bug in a shell, and by other programs exposing parts of the shell to external input, often in unexpected and unlikely places.
I ran out of brisket too quickly last time… It makes a fantastic sandwich with Philly Cream Cheese (strangely enough). Then I eat a bunch of salmon on bagels, with Philly Cream Cheese… The discovery that it’s the right cheese for both sandwiches has made shopping easier.
The brisket is 15.5 lbs, $2.99 per pound. Salmon is 6 lbs, didn’t get the price before tossing the package. We have to move in July and I hope I can keep up this hobby at the next stop in life.
If you were at our wedding, you already know that you looked awesome. But now you can see it in photos, too! Wedding photos are done, come see how great you looked!
Well, there’s the possibility that the brisket I did last weekend won’t be enough meat… And there’s the fact that I can get another one done in time… So I’m making another brisket! We’ll just try for a repeat performance…
14.1 lbs of brisket at $3.99 a pound…
1045, 21 Jul: Brisket went on, fat cap up, 225℉. I should check the temperature after 8 hours, at 0645.
0900, 22 Jul: The flat passed 166℉ a couple hours ago, but the point was only at 162℉. Now, the flat is at about 175℉, while the point is at 165℉… I wrapped it and increased the smoker temperature to 250℉. This step took a little longer than last time, but then I was doing to finish up further ahead of the party than I wanted anyway, so the timing should be ok. After wrapping I kept the fat cap on top.
It’s time to make the brisket for our Maryland wedding party! I’m pumped. Goals this time - turn up the temperature to 250℉ earlier, or put it in the oven for a long time. I don’t want to go more than 24 hours, I can’t go for nearly that long… Cut off less fat than last time. Keep the fat cap on top…
The slab of meat I got was a full brisket, point and flat, 14.6 lbs and $3.99 a pound. Brisket has gone up in price, maybe it’s the season. When I first did this last winter, it was at about $2 a pound, now it’s double that. I guess I can’t wait to smoke a brisket in winter again.
Yes, that’s supposed to be the outline of Alfred Hitchcock. It looks a lot like Harambe though…
If you want to make one, check out the Thingiverse thing here. Download all files, open the zip up, and under “files” you’ll find an “stl” file. Hop on over to https://www.hubs.com/, click “start manufacturing”, and upload that “stl” file. I used regular PLA plastic and printed in white to try to avoid any discoloration due to sunlight inevitably breaking this thing down. If you want a recommendation for a specific hub to use over there, these guys printed this Hitchcock, and I’m sure they’ll do a great job for you too.
In computer security, there are three main axes for consideration - confidentiality, integrity, and availability (CIA). These are commonly thought of as things you desire out of a secure system. You want your communications to only be available to the intended agents, you want them to remain unchanged except when you intend them to change, and you want them to be available when you need them. Preferably, you want your communications to have all of those properties.
I’ve been grilling for a while. Years. Have I ever taken it seriously? Yes - well, seriously enough to find that steak recipe I like… Seriously enough to find that grilled whole chicken recipe I like… Seriously enough to switch to a charcoal chimney… All-in-all, maybe more serious than the casual griller, but not much more serious than that.
This memorial day, it’s time to BBQ a whole chicken. I mean - grill a chicken and use BBQ sauce. I specify that because there seems to be some dispute over what folks mean when they say BBQ.
Time to try some ribs! I’ll use this recipe with the Memphis Dust dry rub I used on the pork butts. Also - we’re out of Salmon. I’m going to do a double batch of the usual. I’ll just do 6 pounds for four hours, then do 6 more for 4 more hours.
I bought what I thought were 3 racks of ribs - 3 large vacuum-packed things of ribs from Costco. About 30 lbs total. What I didn’t realize is that each vacuum packed bag contains 3 racks of ribs… So I’m going to do 9 racks of ribs. This is stupid and I almost certainly don’t have enough room in the smoker, but it’ll all work out :-)
