Meat: two approx. 2.5 lbs filets of of salmon (totalling 5 lbs), skin off.
Brine: 1 quart cool water, 1/3 cup sea salt, 1 cup brown sugar
Baste: maple syrup
Starting smoker temp: 120℉
Desired end temp: 130-140℉
The night before, slice each filet into thirds, and distribute between two ziploc bags of brine (half the brine in each bag). Place the brine in the fridge overnight.
… Read more »11.19 lbs pork butt from the commissary, $2.02 per pound. I’ll use 2.75 Tbsp salt and 1.25 cups Memphis dust. Smoking it at 225℉ until it hits about 203℉.
6 Nov, 2310: meat is on the smoker.
7 Nov, 1330: meat is at 170℉. I’m turning the smoker up to 275℉.
1750: 201℉ - I’ll take it off soon.
1810: 203℉, perfect!
Pork butt was fantastic. Perhaps a little fattier than usual, but seems delicious.
… Read more »I remember finding Clapton at the animal shelter near the San Antonio zoo. He was pacing around his small area, it looked like he had a lot of energy. I was looking for a dog who would be, in part, a running buddy. I took a couple dogs out for a walk that first day, but out of all of them Clapton struck me as “the one”.
I came back the following two days and took different dogs for a walk, each time also taking Clapton. At one point there were children playing in one of the dog play areas, and I decided to see how he’d do around them. They wanted to play with him and he was interested in playing with them, it seemed like he liked kids well enough, although he was generally indifferent about people.
… Read more »16 lbs brisket from the Commissary, $4.55 per lb, 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder.
17 Oct, 1025: brisket is on at 225℉.
18 Oct, 0800: brisket is to about 188℉.
1000: brisket is to about 188℉ still.
1145: still about 188℉, and I’d rather leave the smoker at 225℉ still, so I wrapped both.
1330: now it’s at 185℉!? I turned the temperature up to 275℉.
… Read more »Working through a course on “International Security Studies”, I got absorbed in some reading about methods of analyzing international relations. I dove into a rabbit hole and am now able to put my own beliefs and worldview on this into concrete terms.
… Read more »I haven’t made ribs since 2018, apparently. Let’s do ribs again! And a pork butt later. I have been wanting ribs for a while, but haven’t done em. The wife isn’t a fan of ribs. And - last time I did them it didn’t go so great. But I have learned from that time. This time I only bought one package of ribs from Costco, 3 racks. St Louis style, 11.41 lbs, $2.89 per pound. I’ll smoke them at 250℉ until they hit 203℉. I might have smoked them at 225℉ but I have a time limit today…
… Read more »Turkey Day!
22 lbs turkey (that’s crazy). I spatchcocked it then took out the breastbone so it’s fully split in half. I brined each half in a gallon of water with a cup of salt and 3/4 cup brown sugar.
My herb butter was very roughly inspired by this site. My cooking plan was inspired by this site.
27 Nov 1930 - turkey is in the brine. I struggled to get this to cool down because it didn’t fit in the fridge, so I had it in the garage in a bucket surrounded by ice. Hours later everything cooled below 39℉. It makes me nervous, but we’ll cook it until it’s fully done.
… Read more »16 lbs brisket, 4 tbsp salt, 4 tbsp pepper, 2 tbsp garlic powder.
15 Nov 2200 - started the brisket at 225℉.
16 Nov 1220 - brisket is at about 180℉, turned it up to 260℉.
1220 - fish is drying after brining overnight.
1520 - brisket point is done at 208℉ (oops) so I took it off. Flat is only at 192℉, so I upped the temp to 275℉.
… Read more »I’m annoyed by Google’s Analytics. It works great, but it’s heavy and overkill for my needs. Not to mention that it’s very privacy-intrusive. It’s not like I don’t give Google all my data already, but perhaps you don’t make that same choice, and you shouldn’t be forced into it simply by visiting my website.
I’ve been looking for a solution that lets me see what content folks are looking at and where they’re coming from, while being extremely cheap, and easy to maintain. All while reducing the privacy impact. I toyed with building something, but got lost in the “what is the cheapest way I can leverage AWS for this” trade-space.
… Read more »“Disruption” is commonly thought of as a bad thing…
Disruption: disturbance or problems which interrupt an event, activity or process.
But to teams that yearn for change to their status-quo, like many in the 90th, disruptive innovation can be welcome.
Disruption: radical change to an existing industry or market due to technological innovation.
Disruptive innovation is something that many would not expect to exist inside the government, much less the Department of Defense. While we may occasionally drive innovative technological disruptions through investments, purchasing, or policy, it’s generally industry that is doing the innovative disruption.
… Read more »