u/Cute_Researcher_6578

Johnny Cash wore black to stand up for people who were given the shaft.

Well, you wonder why I always dress in black
Why you never see bright colors on my back
And why does my appearance seem to have a somber tone
Well, there's a reason for the things that I have on
I wear the black for the poor and the beaten down
Livin' in the hopeless, hungry side of town
I wear it for the prisoner who is long paid for his crime
But is there because he's a victim of the times
I wear the black for those who've never read
Or listened to the words that Jesus said
About the road to happiness through love and charity
Why, you'd think He's talking straight to you and me
Well, we're doin' mighty fine, I do suppose
In our streak of lightnin' cars and fancy clothes
But just so we're reminded of the ones who are held back
Up front there ought to be a man in black
I wear it for the sick and lonely old
For the reckless ones whose bad trip left them cold
I wear the black in mournin' for the lives that could have been
Each week we lose a hundred fine young men
And I wear it for the thousands who have died
Believin' that the Lord was on their side
I wear it for another hundred-thousand who have died
Believin' that we all were on their side
Well, there's things that never will be right, I know
And things need changin' everywhere you go
But 'til we start to make a move to make a few things right
You'll never see me wear a suit of white
Ah, I'd love to wear a rainbow every day
And tell the world that everything's okay
But I'll try to carry off a little darkness on my back
'Til things are brighter, I'm the man in black

Dart's farm near Topsham is more of a shopping mall than a farm with concession spots for companies like Aga.

A donkey choking porky chop for £6.50 and an 11oz ribeye for sixteen quid as well as half a kilo of lamb leg steaks for £13. The rest of the fresh produce was clearly marked as locally sourced along with the meat.

Do you use farm shops?

My friend has this terrible wine stain in his carpet. How can he redecorate the room it minimize the stain?

Ideas needed urgently.

Smoked this chuck roast on my Weber Summit Kamado for about 14 hours at ~225–235°F. I used the slow and sear with the water trough filled and hickory chunks. I also dry salt brined 24 hours and applied generous amount of rub before starting the smoke. Fireboard charts of smoke attached and there are 2 probes in the same 12lb chuck roast. I never wrapped the chuck primal during the smoke—I just let it ride the whole cook unwrapped. It ended up tender, but dry. Also should mention I’m going for sliceable chuck roast.

Do you think:

• Not wrapping was the main issue?
• Did I simply cook it too long?
• Does it look overcooked from the photos?

The photo of the meat is after sitting in fridge overnight (sorry didn’t get a fresh photo).

I’ll be taking questions while I ice my bag.

I was reminded of this from the current Jolly Boys Outing thread "Don’t worry, I’ll help you two out. Alright?"

Arnie being as dodgy as ever! Taken from "Bad Girls"