This is the day for smoking corned beef! My parents are in town and it’s almost St Patty’s Day, so corned beef is the perfect thing to make. It’s easy and we all like it. Normally I boil it or bake it, baking it being my favorite way to make it so far… This time we’ll try smoking it, to which I’ve heard makes it fantastic. 0845: started corned beef on the smoker at 225℉…
Read more »This brisket was 16.6 lbs, $3.49 per pound, from Costco. 0730: started trimming. I’ve separated the point and flat again, so I expect this to be done around dinner time, although I’ll probably have to pump up the temperature around 1300. 0815: 4 tbsp salt, 4 pepper, 2 garlic powder 0830: on the smoker at 225℉. 1230: 173℉ and 177℉, which I would guess is past the stall 1400: 174℉ and 178℉, so still going slow.…
Read more »4.13 lbs, $5.99 per lb, from Costco San Antonio I’ll use almost the same setup as last time but .5 Tbsp less salt (only 3.5 Tbsp), I only have 6 cloves of garlic, and I don’t have fresh rosemary so I’m using the dry stuff. Plus, I’m using apple wood. 1120: started smoking! 1420: meat is at 157℉ according to the probe, and Thermapen says that’s my lowest temperature in the meat… Time to come off!…
Read more »Time for a very COVID-19 Thanksgiving, and that means a break with family, a break with friends, a break with tradition. That means - Thanksgiving brisket! I’m not sure why but almost everyone I ask is doing brisket instead of turkey. Ok, I am sure why… If nobody is coming over that expects turkey, then why make it? I don’t love turkey. I love chicken. I love ostrich (no joke, ostrich steaks are great).…
Read more »I’ve been a Roku user for years. They were one of the original streaming boxes you could plug into your TV. Before I became one I debated over Mac Mini vs dedicated device… As a programmer - I love the ability to have complete (-ish) control over a device that’s outputting to a device so central to the home as a TV. As a person who pays an energy bill - I love something that sips less electricity in-general, like a more-dedicated device.…
Read more »14lbs pork butt at $1.89 per pound from Costco. 5.9 lbs salmon from Costco at $6.99 per pound. Ready for the rub! 2025: started the smoker, with apple chips this time, at 225℉. 2050: salted and Memphis dusted the pork, 1.5 cups dust, .5 tsp salt per pound (2 1/3 Tbsp). Rubbed and ready 2110: it’s on the smoker! Marked probe on bottom. Starting to cook! Fortunately the lighting on my deck is awesome in this spot.…
Read more »I don’t make sourdough posts every time I make sourdough, anymore. It’s a routine now. But this morning I’m going to try a little experiment. I have preferment for two loaves, and I’m going to add different amounts of whole wheat flour to them in the next stage. Normally I add no whole wheat flour, but I would like the loaves to rise a little more than usual, without waiting more time, and whole wheat flour jazzes the little guys up, so I think this might work.…
Read more »Time to grill a chicken! We’re using mojo sauce from HEB - it’s oil, Mediterranean flavors, a bit of citrus and spice. I got a “roaster”-sized chicken, and want the temperature to hit 165℉. 1930: butterflied chicken is on the cool side of a two zone grill, skin up and legs toward the hot. Burner is on half, initial grill temperature says 350℉. 1955: chicken hadn’t hit 100℉ yet, and the grill was still at 350℉ so I turned it up to about 3/4.…
Read more »I’m back in Texas! And Sarah’s living here for the first time. She had only visited, previously. I’ve already taken her to a local BBQ place that was great, she tried the brisket as did I. Her standards are set high! I’m pretty confident about how this first Texas brisket will turn out though so I’m not worried 😉 I picked up a 15.65 lbs brisket, $2.98 per pound from Sam’s.…
Read more »Dr. Kamal Jabbour and Dr. Erich Devendorf have characterized the cyber threat the DoD faces. They describe threats as having these ten characteristics:
The paper uses these points to demonstrate how an adversary thinks about attacking our systems. However, I see a lot of ways in which these should coerce the DoD to make serious changes in how we build and maintain our cyber professional workforce.
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