Annie's 2014 Glog: MoA ferments

stickman · Apr 1, 2014

Devv said:
I use Mesquite, Hickory, and Pecan. Been experimenting with Cherry and Apple, also use one nice plank of seasoned Live Oak while cooking Briskets.

Most people say Mesquite is too strong, well so is white lightning, just use less. The flavor is there!

I like Mesquite better than Hickory for most things... The Mesquite has a flavor that I think of as dry and sweet. The Hickory leaves a sour tang as an aftertaste that I don't care for unless you add a fair amount of sugar to balance it out. Maple and fruit woods are milder, Alder wood and dried corncobs are the mildest. My Grandfather used to raise his own hogs, sugar-cure the hams and smoke them in the wellhouse with corncobs.

annie57 · Apr 1, 2014

Corncobs are really sweet, Rick. Since thinking about growing some corn this year.

Y'all don't call me a wimp; got this stacked today (am am fully aware gonna have to dig out and stick a cinder block under both sides of first pallet and this has EVERYTHING to do with peppers, as getting wood out of way gives me a place to rip new garden space):

And yes: it is criss-crossed right, because I banged all sides, top, with a baseball bat trying to make the stuff fall. I'd rather TRY to make it fall than weight settling and it just does. I figure this might be about 1/8th of what got, not including kindling. Friend's coming back with splitter, rain, shine, snow so we can hustle and try to just get the rest split. "NO, she will not do it with a maul. Love, Annie's back." (But then ya never know.)

And some nons, one bed onions. Have two. Side dressed with bone meal, kelp meal with beds topped off with composted goat, horse, chicken, cow manure that a friend dumped for me and not much if any bedding in it = grateful. No; didn't grow these. Ordered from Dixondale. Mostly Candy, some Red Torpedo? (It's an Italian red.) Some Candy Red, because they're hot and I like hot onions. Didn't take chance on losing babies to freeze/thaw cycle this year only to replace as did last year:

And speaking of "babies." I allow Goat's Weed to tell me when it's time to bottom water all and looking like got some droop. Guess if am watering every third day, must be near "that time." GO LADY TAR HEELS! STOMP STANFORD! With STANFORD AT HOME??? Now that I've wasted that thought . . . :rofl:

Thanks for looking!

HillBilly Jeff · Apr 1, 2014

Really nice looking onions. Hope mine get there some day. I must admit, I have never seen firewood stacked on a pallet or criss crossed before. Green gets piled out back, locust goes in the hay barn until it can get stacked, and dry goes racked in the garage.

At over 5 bucks a gallon for LP, burning wood this year was extra special.

JJJessee · Apr 1, 2014

annie57 said:
Mikey, JerkayMon! Think I'd let that Pecan, Oak and Maple go without making pucks for smoking?? Already got those drying for smokes. I tend to go apple because I have access next door to trees, limbs . . . but I love Pecan. I've never attempted BW; if anybody has, like to hear about it. (Grapevine is way overlooked as a nice smoking wood and when whacked down grape-vine, got a bunch for smoking.) But I'd think BW'd be bitter.

I'm starting to stack some that stuff today. I could find no pallets (unless wanted to pay 3 bucks for them--NOT--until went by place near house and thought I saw wheat straw, pulled in (it was hay grazer and fescue--not again), but they had free new pallets. Went back, got truck, made two trips! Felt like Christmas!

I'd be mighty leary of BW in the smoker. Might be fine, might be ER. Never thought of grapevine, but makes sense. Reminds me, I piled up some apple limbs along the road up on the mountain from some trimming I did out scavenging apples last fall. Hope nobody has had the same idea. I've been on sassafras and persimmon a while, they's good, but hickory is still my favorite.

annie57 · Apr 1, 2014

HillBilly Jeff said:
Really nice looking onions. Hope mine get there some day. I must admit, I have never seen firewood stacked on a pallet or criss crossed before. Green gets piled out back, locust goes in the hay barn until it can get stacked, and dry goes racked in the garage.

At over 5 bucks a gallon for LP, burning wood this year was extra special.

Onions need some rain, which should get Thurs./Friday. I watered in gently but nothing like a LITTLE rain. (After last year, am careful on the rain-wishes.)

The crisscross is to stabilize the stack and to let it breath/dry. I'm surprised you've never heard of stacking on pallets. Years ago they didn't but used runners from limbs to stack. I don't like losing that bottom tier of wood to elements. (Reason I couldn't find pallets for weeks is everybody was stacking wood to dry.) Once all is stacked, because got late start, covering just tops with clear poly anchored with old elevator pulley weights. Quicker way to get a long stack dry, creates a greenhouse effect. Once dry, I move at least a cord up to outside basement door (again on pallets). Thinking about building a large wood-store with pallets, as I'm more than over messing with tarps to cover dry wood. Wish had barn or someplace near wood stoves downstairs and up but don't. I almost went with the Holz Hausen idea, but decided to go with what I know at this late date (with everything else). Locust is NICE hardwood for burning! Man!

True on LP! Wood might be somewhat harder to maintain fire (not set and forget) but once going in secondary burn, good draft, chill the dampers, reload when have nice coals.

JJJessee said:
I'd be mighty leary of BW in the smoker. Might be fine, might be ER. Never thought of grapevine, but makes sense. Reminds me, I piled up some apple limbs along the road up on the mountain from some trimming I did out scavenging apples last fall. Hope nobody has had the same idea. I've been on sassafras and persimmon a while, they's good, but hickory is still my favorite.

Not going with BW in anything except wood stove! If juglone can kill anything (nearly) living . . . :shocked:

. I like Hickory also. I don't find it bitter at all. But could just be local stuff. Did take down one small Hickory and it got pucked for smoking after drying. Never tried (because people probably wouldn't like it if I just whacked off limbs, hmm), Persimmon or Sassafras. But neighbor has Plum trees I've been asking if she needs pruned. She planted them 2 yrs ago :rofl:

Just being helpful! :liar

:

HillBilly Jeff · Apr 2, 2014

Another thing about wood is sleeping with a window open in the bedroom in winter. I can shut my down and it will hold fire through the night fine. Burn crap wood during the day, mullberry, and some hotter wood, locust. Never do I use locust at night...it burns too dog gone hot. That is what I use for my pickle fence. Those things will be in the ground 50 years. Hard hard wood.

annie57 · Apr 4, 2014

HillBilly Jeff said:
Never do I use locust at night...it burns too dog gone hot. That is what I use for my pickle fence. Those things will be in the ground 50 years. Hard hard wood.

Amen. Would love to have some. I think JJJesse has some Locust been meaning to rob from him! :twisted:

and then at gunpoint :pray:

. Naw. We have Locust but around here it tends to be a loner. And in somebody else's woods so another :pray:

at gunpoint. Naw: I know that I shoot at people, warning shot and the next would be "drag body in house," so others would as well! In N.C. ya can only legally kill somebody if they're in ya house. Like they can be stealing tires in drive and that doesn't qualify. Well . . . for some it wouldn't.

Seriously, guy I went to h.s. with married this insane, low-life, unfaithful, thieving beotch and he finally got rid of her. After divorce he looked at his "new" living room window one night, saw flames. The Nutjob was setting his house on fire. He called cops with .45 in hand. They said "en route" and they'd call Fire Dept. Welp, neither were too quick to arrive. He shot her. He didn't kill her, but he still dragged her wounded body in house, putting out most of fire with his garden hoses until FD finally got there. Cops just took her to ER and left him alone because she was IN his house. He said she broke in after setting the fire(s), which nobody'd believe but thank God they pretended to buy it. How whacked is that?

Still on hunt for granite dust, aka "glacial rock dust." Western N.C. is like AU with China "coming to collect," except it's Eastern N.C. "collecting." :rolleyes:

maximumcapsicum · Apr 4, 2014

Nice looking woodstack. If you do some bw smoking you'll have to let us know how it turns out. Bet it'll be interesting.

Gonna try to learn a bit about smoking peppers this summer... Any wood suggestions or pairings for a noob?

annie57 · Apr 4, 2014

maximumcapsicum said:
Nice looking woodstack. If you do some bw smoking you'll have to let us know how it turns out. Bet it'll be interesting.

Gonna try to learn a bit about smoking peppers this summer... Any wood suggestions or pairings for a noob?

Wow, Adam . . . any suggestion but Black Walnut--juglone in it kills most plants so not risking that except in wood stove.

Depends on what you're smoking. I like Apple, about any fruit wood with pig "stuff." Beef is better, I think with Oak and Mesquite. Or Oak and Cherry. I like chicken with Pecan and some allspice berries thrown into fire (or foiled) if going jerk. Really, I do a lot with Apple, Pecan, Cherry, and Oak because I have access to those trees. Always use lighter, imo, woods, like fruit, with fish but some would maybe disagree. Old grapevine and my goodness muscadine, scuppernong vines are really good, esp. with fish or chicken. Adds sweetness but doesn't overpower meat. For pepper, smoking, I used some grapevine last year with bhuts/naga family and obviously, fruitier woods for Trinis and Bonnets are really nice smoked with fruit woods and allspice berries. I'm sure everybody's taste varies. As long as you have fun!! :party:

Devv · Apr 4, 2014

Annie,

Stacking wood just plain sucks, but it has to be done. Being rain isn't an issue here I just stack them on the dirt. And I do turn some the other way as you did to stabilize the stack.

I made a rack (welded) I keep on the front porch which it mostly dominates, that holds over half a cord. This so we have dry wood in case it actually does rain here.

Remind me, I will send Mesquite when I'm in SFRB mode. About 11 years ago a guy was here from up North for 2 weeks installing the original Cisco phone system, I had to shadow this guy and invited him for a brisket dinner. He about dies after eating Mesquite wood cooked Brisket and asked about some wood. He shipped it via UPS, AT&T ate a $300.00 shipping bill..LOL

My use for Mesquite is mainly cooking with it, not smoking. Although I do both. The key is subtle flavor, not over powering. When I cook a Brisket I cook at 350° for 3 hours and chuck the lone piece of Oak in halfway through that time. After 3 hours I wrap the meat in foil and finish at 225-250° for 4 more hours so the wood doesn't take over the flavor. I use a pit with a firebox, the pit is made from 2' pipe and is 36-40"s long, no tape measure handy, am I'm too lazy..LOL

annie57 · Apr 6, 2014

Devv said:
Annie,

Stacking wood just plain sucks, but it has to be done. Being rain isn't an issue here I just stack them on the dirt. And I do turn some the other way as you did to stabilize the stack.

I made a rack (welded) I keep on the front porch which it mostly dominates, that holds over half a cord. This so we have dry wood in case it actually does rain here.

Remind me, I will send Mesquite when I'm in SFRB mode. About 11 years ago a guy was here from up North for 2 weeks installing the original Cisco phone system, I had to shadow this guy and invited him for a brisket dinner. He about dies after eating Mesquite wood cooked Brisket and asked about some wood. He shipped it via UPS, AT&T ate a $300.00 shipping bill..LOL

My use for Mesquite is mainly cooking with it, not smoking. Although I do both. The key is subtle flavor, not over powering. When I cook a Brisket I cook at 350° for 3 hours and chuck the lone piece of Oak in halfway through that time. After 3 hours I wrap the meat in foil and finish at 225-250° for 4 more hours so the wood doesn't take over the flavor. I use a pit with a firebox, the pit is made from 2' pipe and is 36-40"s long, no tape measure handy, am I'm too lazy..LOL

Scotty, I like stacking wood. Brings out the OCD in me. Also, means the stuff is split! :party:

Those jacka*s aren't coming today nor did they come yesterday and am getting pissed.

So went looking for a an 8# maul yesterday morning around 8:30, to hit hardware stores. Looking for the Council Tool mofo made here in NC in WAY eastern part of state. In the time I spent, rejecting offerings from China--grain of wood running 90%? = handle break. Heads slipping when ya just pick them up! I could have driven to EASTERN NC and picked one up from factory. I didn't even like Northern Tool's stuff but it was better than most. Want wood handle on 8# maul--16# sledgehammer is simply not working for me--I did split about 5 rounds with it with wedges, to prove am a buck five lb. idiot. I don't have bad upper body strength, but that was ridiculous. Did pick up a double cut bastard file--double-cut on both sides! Dude had it at dinky antique shop--sometimes they have old mauls and axe heads, but was new or rather old school, and just never sold.

Came back, ticked-off and exhausted, bought the Fiskars X27 online from Amazon--that's a great splitter for smaller rounds. Tractor Supply has 8# going back today to get. I never buy when angry--we used to make stuff in this country.

Thus, I like stacking because it means the wood is split! :party:

Want to come weld me a 20' long rack?

You got "the method" for brisket down, mi teja amigo; (which is redundant, since tejas means "friends.") I wait an ~1 hour on large pork butts before tossing in apple pucks, because pork or any big slab meat has to heat to absorb smoke (other meats don't); brisket takes longer to heat, internally; I begin butts (and brisket) at around 350 too, because a hotter heat, as we've come to find, is still low and very slow. Also, good to let butt settle out at around 250 for last few hours. Sometimes I do Texas "crutch"/"cheat" with foil on butts to "break the stall." But I do that like I do ribs with some honey, brown sugar, some hot pepper powder, little apple juice, but then I score fatcap. But then off-foil for next couple hours to get some bark, mop on juices that come off the foil, wrap in foil, put in cooler, with towels, let ride until ready to pull. And maybe am going through this because has been a few months and have several butts to smoke for Daddy and Mama's 60th wedding anniversary :shocked:

party next Sat.

Oh? You have a pit? Reely?

Sounds . . . nice and sounds . . . familiar! Before Austin got Californicated, every backyard had a pit. Rental houses: all had pits but now . . . Do you inject brisket? How much, if any, do you trim? Personally, not into any competition but one: does it taste good? I'll pay you for SFRB of real Mesquite. Let's avoid that shipping bill! :rofl:

Have a good one, sweetie!

Devv · Apr 6, 2014

Speaking of brisket, it's tonight's supper

LB seasons the Brisket with black pepper, Uncle Chris' steak seasoning (a dry rub), and Fajita seasoning. I don't trim or inject, I cook fat down the first 3 hours, and flip it for the second. The foil keeps the smoke from over powering the meat, and keeps it moist, we catch a lot of juice, which we mix with the BBQ sauce.

Ribs I cook at 225° painted with a light coat of mustard and a rub LB makes. You never taste the mustard and it helps the rub stick. First 3 hours are in foil. Then the foil comes off, it gets painted and more rub, cook another 3 hours and about 15 minutes before pulling off paint with a 33% of each, BBQ sauce, honey, Ricks Red Hab sauce, 2 coats doesn't hurt none

I also like beer can chicken, AND cooking a ham on the pit. 1 hour smoke and wrap in foil, cook for 3 or 4 hours at 300°, just killer for sandwiches!

You know I'm getting hungry typing this!

LB's brother made this beautiful pit out of 2' pipe, 3/8" thick, cook area is 24x34". He was moving and had used it twice, wanted $600, I passed as I had a nice pit already. A bit later on he asked $300, I bought it, that was 18-19 years ago. I made a new firebox 2 or 3 years ago and added a counter weight so LB could open the lid. It will last me the rest of my life.

Splitting wood manually is tough work, I can do Mesquite, but puzzle grained Live Oak? Show me someone who can split that! I bought a 30 ton log splitter a few years ago and it's one of my favorite toys. I had a "branch" fall off a Live Oak with a 4' or better wide trunk that took me 24 hours to buck and haul back to the house using the bucket on the tractor, and this was using the 20" Husky with sharp blades. That one "branch" gave me just under 2 cords, I say "branch" because some trees aren't that big. The drought has caused some of the Live Oaks to drop branches after a nice rain, they take on too much water and are stressed and weak...boom!

It sucks hiring people, doesn't anyone want to work anymore? Any the China stuff is crap, but sometimes we have no option. I buy USA when I can, cost is not the issue.

Don't work too hard!

annie57 · Apr 7, 2014

Devv said:
Speaking of brisket, it's tonight's supper Drool.

[. . . ] but puzzle grained Live Oak? Show me someone who can split that! Never heard of anybody outside hydraulic. I bought a 30 ton log splitter a few years ago and it's one of my favorite toys. Man, if I had to deal with Live Oak, heck is a 30 ton enough? Some of the hardest wood I've ever seen attempted to fell and buck. (Neighbor in Austin had one get dropped because of "limb drop issues" but with five gazillion permits from city . . . thought saw sparks coming off those chains.) Took buckets to lift them into some gonzo truck.

It sucks hiring people, doesn't anyone want to work anymore? Not much, evidently. Any the China stuff is crap, but sometimes we have no option. I buy USA when I can, cost is not the issue. Since I couldn't get Council, I settled for one made in Mexico at Tractor Supply. I figure most of the workers at Council are Latinos so . . . 6 of 1/half dozen . . .

Don't work too hard! Not; but I did sharpen that maul a bit and it splits Maple really well. Gonna take wedges for the Oak. Then, had fam meeting (my brothers and I) at injured (recovering from bike wreck) bro's house to make firm decisions on Daddy and Mama's 60th wedding anniversary party. (They nominated me to pork butts, which is more than fine.) He's been driving so he goes back to his surgeons tomorrow in order for them to tell him that he can drive. Kinda cool visit; he called an hour before we were all supposed to be there and said that his wife was still at work and did I know "Levon" by Elton John on guitar; could I sing harmony to his lead? I thought, "Serious pain meds," but he does have a killer voice. (Pretty amazing trumpet player still as well.) John Lennon crossed with Vince Gill voice, if that's imaginable. I can and we did; had a good time. I think he just likes to sing "garage" w/ Brit accent. My oldest younger brother called me this afternoon while I was trying the maul and asked me to divert if anybody asked about his new Echo chainsaw. He about got his as* killed yesterday felling a tree with lots of back lean. Used wedges too, but uh, the saw . . . is replaceable. Dang, as we all get older maybe we get more . . . angels watching out for rutroh?? My little bro, the "perfect one" lol, asked what happened to his face (given that it was scratched up pretty badly); I jumped in and lied, said he and I were loading some limbs to road and butt end of limb caught him. Middle bro didn't buy it; he'll get the truth out of him. My baby bro is like a dog with a small bone that he miraculously grows, gnaws on it forever. Oldest younger and I went into injured bro's garage, found his chainsaws. I'm keeping them. Hell, driving AMA is one thing. On his tractor, AMA is another; singing "Levon" stoned, but at his mention of HIM dropping some trees tomorrow, after docs appointments, we got the key; took his means of hurting himself further, which are down in my basement, hidden. Took his axes too, as one can never trust anybody in my family. Ironic: I spent 20 years making sure they knew I'd kill 'em if they messed with me and now, I just want to protect them.

Only work am doing tomorrow is potting up about 70+ tomato and tomatillos, splitting some Maple, stacking, and finish editing these godawful mid-draft final essays some folks best be turning around in less than 2 weeks. Gonna have to "smoke some meat" on Tuesday or they can accept the grade earned. (And not answering phone or texts from bro about where bro's "cutting tools" are. ) Be safe and have fun!

stickman · Apr 7, 2014

annie57 said:
Wow, Adam . . . any suggestion but Black Walnut--juglone in it kills most plants so not risking that except in wood stove.

Depends on what you're smoking. I like Apple, about any fruit wood with pig "stuff." Beef is better, I think with Oak and Mesquite. Or Oak and Cherry. I like chicken with Pecan and some allspice berries thrown into fire (or foiled) if going jerk. Really, I do a lot with Apple, Pecan, Cherry, and Oak because I have access to those trees. Always use lighter, imo, woods, like fruit, with fish but some would maybe disagree. Old grapevine and my goodness muscadine, scuppernong vines are really good, esp. with fish or chicken. Adds sweetness but doesn't overpower meat. For pepper, smoking, I used some grapevine last year with bhuts/naga family and obviously, fruitier woods for Trinis and Bonnets are really nice smoked with fruit woods and allspice berries. I'm sure everybody's taste varies. As long as you have fun!!

Does burning destroy the juglone in BW? I use wood ashes in my garden, and I wouldn't want to take a chance of poisoning my plants... not that BW is all that common here in New England...

I'm glad Scotty is getting good mileage out of the Red Hab sauce recipe. I'm gonna hafta try some of these Brisket and Rib recipes! :drooling:

JJJessee · Apr 7, 2014

Yeah, I'd say bustin up wood with a #16er would git mighty old mighty quick. I just use 10# and a couple of volunteers from my woodwedge collection

Shucks, If I'd known you been workin so hard and had a taste for pork, I would have hollered

Saturday evening, I gave a butt from the farmer's market a little smoke (hickory and a little sassafrass)

Then I put it in the slow cooker overnight because we got one for Christmas and I've never tried that.
I saved all the fat I could find when I pulled it Sunday morning and rendered out a half pint. It's a little pinkish probably from the paprika and naga powder in the rub

If you coulda made it Sat night, we'd had quiche that Mrs J made with spinach, bacon and scallions (crust was kamut, on coconut lard and butter)

I ain't found no free rock dust yet and I'm starting to ration from my store-bought sack. :mope:

Barley-pop57 · Apr 7, 2014

Annie, are you hard on the students because of you working so hard ???? :rofl:

With all that you do I'm going to enter you into the Olympics....you are one busy person !!!!

When I read your glog---I always seem to get a chuckle. When you start cooking---I want an invite...lol. Best of luck and look forward to "More tales from Annie".

Penny · Apr 7, 2014

Barley-pop57 said:
Annie, are you hard on the students because of you working so hard ???? With all that you do I'm going to enter you into the Olympics....you are one busy person !!!!

When I read your glog---I always seem to get a chuckle. When you start cooking---I want an invite...lol. Best of luck and look forward to "More tales from Annie".

annie57 · Apr 7, 2014

stickman said:
Does burning destroy the juglone in BW? I use wood ashes in my garden, and I wouldn't want to take a chance of poisoning my plants... not that BW is all that common here in New England...

I'm glad Scotty is getting good mileage out of the Red Hab sauce recipe. I'm gonna hafta try some of these Brisket and Rib recipes!

I don't know, for sure, 100% positive Rick. I've checked some threads on burning it and really carbon monoxide (CO), carbon dioxide (CO2) are whats happening with it or any wood combustion. Some say they sell it as smoking pellets for wood but not me, because BW wood smells bitter, not to mention eating juglone smoke--not. I doubt the ash is that toxic. Roots are hell-juglone, but that's why I rip just that one area every year to bring up roots to saw back. I don't put too many wood ashes on garden during wood stove months because my garden soil tests at several different places at close to 7 pH and wood ash raises pH. I still do a little--rain washes most of nutes--but just as way of disposing of some wood ash late in season. I think once burned, it'd be fine. Also, BW from different parts of the country burns differently. Ours (eastern) burns well. Western BW tends not to burn as well (or so "they" say, since never burned western).

Your sauce is long-gone, man and am clearing out mine pretty fast so . . . good reason to make MORE and come up with a recipe for Bubblegum :party:

. (Since gonna plant 5 of them.) Am using more powders in winter than I thought too, but nothing like a good sauce to yank up a low-slow cook.

Did something this year--since had blue gazillion of apples--aside from Fatalii Apple Butter--thank you, Bill :dance:

; I dehydrated apple to the point of powdering it. Talk about a nice addition to a pork rub?? Wow, shockingly good. But that's my opinion.

Scott (and LB's) recipes are great.

I have a book in binder that I made. Started it around 2007. Edited it again every year, I edit my recipes for smoking meat (and cuts) and fish. I killed a lot of meat, imo (some people ate it and liked it but not right for me) just getting to editing and re-editing. I used to do 3-2-1 method for ribs but now do a 3-1-1-1/2 Texas crutch on second 1. But if in rush and don't want to vary, I'll still go 3-2-1 for St. Louis spares. Not doing comps and don't care about judges. Qing/smoking is such an individual thing. My brother brines pork butts, then rubs with store bought rub that he tweaks. I don't get that (having done it more than once) but, it works for him and tastes great. I inject. Such an individual thing. Heck, I saw guys nearly come to blows over just discussing smoking brisket at Kerrville Folk and they were . . . vegetarians. Yeah, puzzlin' but funny as hell too! That "Cumbaya" or "Kumbayah" or "Kumbaya" went right on up with the campfire smoke!

I absolutely appreciate Scotty posting his (their) methods!

Barley-pop57 said:
Annie, are you hard on the students because of you working so hard ???? With all that you do I'm going to enter you into the Olympics....you are one busy person !!!!

When I read your glog---I always seem to get a chuckle. When you start cooking---I want an invite...lol. Best of luck and look forward to "More tales from Annie".

I wondered that myself before semester started, because nobody can just check a personal life at the door. I just want them to be self-motivated, internally motivated, dedicated to their personal best, dedicated to analytically thinking, CREATIVELY, because this study is only going to get HARDER as they go on, since they are English and English-related Studies majors. If they can't or won't . . . they just won't. Give people tools, show them how to use them, but can't make them use them. See, I gave them last week off to work on these final essays. Many of them "got at it" about 1am Sat. morning. Which might be expected if they didn't want to MAJOR in English and Eng-related Studies :shocked:

.

You make great jerky but what if you just didn't give a flip, weren't motivated to make good jerky, just half-heartedly slung it together, said "WTH; I don't care" and then people didn't praise it, because you didn't do, even remotely, the best that you could? Would you be surprised that the jerky didn't receive praise as it does now? Sometimes we do our best and it doesn't turn out great but it's not for lack of trying. Which is all any of us can do. And all I'm asking these kids to do: just their personal bests.

You can enter me in the potting-up tomatoes Olympics, Mikey! :lol:

Off to it!

Barley-pop57 · Apr 8, 2014

Annie,

I agree with you whole hardly !!!! But I was joking about the kids...really---seems like the youth of today expect an easy path in life and we both know life isn't easy. Besides they picked their major. Heck fail them all and teach 'em a lesson in life (sure hope a lot of young people are not following your glog...lol).

Seems like a bribe maybe in order, now I'm going to have to make amends to you for getting you riled up

Kick butt Annie and give them hell....LOL

annie57 · Apr 10, 2014

Barley-pop57 said:
Annie,

I agree with you whole hardly !!!! But I was joking about the kids...really---seems like the youth of today expect an easy path in life and we both know life isn't easy. Besides they picked their major. Heck fail them all and teach 'em a lesson in life (sure hope a lot of young people are not following your glog...lol).

Seems like a bribe maybe in order, now I'm going to have to make amends to you for getting you riled up

Kick butt Annie and give them hell....LOL

Lordamercay, we good, JerkayMon! I got some of the best essays by uni email any proff ever gonna get. I just returned all essays Tues. with F's and my edits. Short class. I said, "Fix these butt-ugly messes and have in my inbox tomorrow." And . . . they did! They know better. Just "trying me" like 19-20 yr. olds do.

Today my parents celebrate 60 years of marriage!! :party:

Had fam meeting--my bros and I--Sunday to finish planning their partaaay on Sat. Mama's only remaining bro and my father's sis better show. Hell, both can fish or live in the mall, so . . . I got pork butt duty. One bro is doing boiled shrimp, another grilled and my jerk little bro snatched the brisket opportunity right from under my NOSE, now. Geez. His idea of pork butt is slap some store bought rub on it and slap it on smoker, cold. Oh well.

Got some pics:
This is a Weber 21.5 kettle with blue smoke. Fume, fume ma fume est bleu . . . bleu c'est ma fume :rofl:

This is a thermometer in the grill. It is reading near 300 @ 9am this morning.

Remember those baby peppers from 3-30? They grew (all supers--please see glog list):

Here are more supers:

Pretty PDN x Bhuts in front:

Bloomin' annuums: I pinched flowers off few days ago. I'll do it again first of week, dang:

Goat's Weed lets me know when to water/feed:

AnnsGlog4-10-14GoatsWeedletsmeknowwhentowater_zpscac39287.jpg

And Purple Jal is so tall didn't get in shot:

About that meat . . . after first mop, more apple chunks, then added more homemade rub with dehydrated apple powder:

Thanks for looking--that's not all peppers but--the butts. No; I do not trim fat cap off/score it and let it be, take off when pull. Money meat is near fire, money muscle/point away. Getting ready to fix that with next mop and rub, right about now. OH and Bill's Fatalii Apple Butter rocks in the injection and when foil to get to 195 when gets to 165, then take off foil for an hour to re-dust, glaze with Fatapple butter, apple juice, ACV, apple jelly, Worsey, soy, etc. Nice glaze. Peace. Annie
I posted a reply to Trip J (JJJesse) and it's not showing up. Geez.