Happy 4th
MCMLVTopps
Posts: 4,830 ✭✭✭✭✭
in Sports Talk
Hope everyone has a great day, and hopefully have Friday off as well.
The 4th was always a big deal when I was a kid. We'd always have firecrackers, M80s and cherry bombs. Had a cherry bomb with a short fuse almost eliminate a couple of my fingers. Hard to believe how dumb I was throwing a lit cherry bomb into the air. My fingers were numb for a day or so, I got lucky.
Now, I'm content with watching the Macy's show. Boston's show kinda drags on, and some of the entertainment they've had recently leaves a lot to be desired. Not a bad show, but, IMO, Macy's has it.
Be safe.
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Happy birthday America the finest country in the world.
Happy July 4th to all! 😊
Happy 4th to all
🥩🍉🍻🎇🎆🧨💥💥💥💥
Everyone,Happy 4th. Now go have a blast,but without any injury.
The trademark Flannel 💥💥💥💥🍻🍻🍻🍻
Happy 4th everyone!!!
George Brett, Roger Clemens and Tommy Brady.
Happy 4th everyone!
Here’s an example of what you can see just driving through small town USA. I just had to turn around and get a pic.
What a great country! 🇺🇸
Have a Happy and Safe 4th of July. I'm looking directly at you @MCMLVTopps when I say "Safe". Haha. Gonna be rainy here so I like the grilling idea. Today seems like the perfect day to smoke some pork belly and watch some movies with the kids.
hey bgr...
I like the smoke pork belly idea...
do you go with a hot or cold smoke per say?
what type of smoking wood do you like to use?
I'll use the smaller chips of alder that I soak overnight in water... every now and then I'll run across apple wood from some of the apple farms here...
If you ever get a chance to use pear wood..Try it... Truly Awesome...as with cherry wood...though the cherry has that tendency to darken a lot more...
I'm in my 3rd year of smoking meats so... that means I am still a total noob.
I use apple wood chips for pork belly. I have used pecan in the past for ribs on the recommendation of others, but can't speak to the results because I screwed up the temp during the smoke.
I do not have a "smoker" per-se, so I use my grill which is a AMG 36. I smoke it at 200 for about 8 hours. Depending on what I get from the butcher. Then I finish it at about 500 to get a nice bark on the outside.
I've heard about pear and peach being good woods for pork so I appreciate the recommendation - need to try it out. The guy who delivers wood for my fireplace gets all of the exotic (or whatever) woods that I use for smoking as well.
Anyways. When you asked. I texted my buddy Mike who knows way more about smoking than I do and asked him what temp. means hot vs. cold and he said. "hot". So I learned what that means now.
Again... total noob.
Appreciate all smoking tips.
I am impressed with the smoked meats I try when other people smoke them, and I've seen that the guys who know what they're doing love the GMG (Green Mountain Grills) the best. If I ever get into it, or perhaps, get good at it such that I enjoy it as much as the guys on BBQ Showdown seem to, that is an investment I need to make. Smoked trout... Love it. Need to figure this one out.
Happy 4th everyone!! 🧨💥🎇🎆🍻
hey ya Perkdog...
I wanna light the fuse on your Master Blaster 🧨🧨
Be safe....
I'll C U out in the yard...🪛🪛
Laters brother...