Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️
My family and I are going to Japan next June and I’d love to take them to a Giants game. Is there a particular section you recommend sitting in?
How far in advance will they release their schedule for the next year?
Any other tips? Thanks.
My son absolutely loves Tacos Nganas, but I can’t help but think there could be even better taco trucks here. What are your favorites that do it better than Nganas? Thanks.
I really dislike Siri AI. It’s so damn slow to even compose text messages while I’m driving now. And even more frustrating it has too much extra fluff when trying to send the message. “Ready to send (insert message) to (insert name) via iMessage?” So much unnecessary filler which takes valuable time. That’s all. Rant over.
Hello, coming from the United States.
Just browsing the menus of the restaurant options at Tokyo Disney and it seems like almost all the restaurants only show two food options or so for main dishes. Is this really the case? Are these really the full menus I’m seeing on the website? I’m having a difficult time finding places that I think would be agreeable to my entire family, especially if these menus are in fact this limited. It almost seems like I’m going to have to do buffet options for each meal just so we can all find something. Tokyo Disney seems so much different than Disney World when it comes to food selection. Thanks.
If we did the two-night, 2-day vacation package, is that enough to be able to do it all? Or is it better to go with the two-night, but 3-day park ticket option? This is our first time to Tokyo Disney and I doubt we will ever get there again so I want to be able to maximize our experience. Thanks.
Sorry I don’t have a pic of it but every time we go to this Indian buffet they have this side item that’s served cold. To me it tastes like a tangy runny cottage cheese. And it has these black seeds in it. Anyone have any ideas? I normally eat it at the end of the meal and it seems to help calm any lingering heat.
I use my auto park just about every day at my work. It almost always works flawlessly. Today it started backing into a spot, same as it always does. Then all of a sudden it hits the brakes…pulls back forward..the it displays a message along the lines of “not available in current conditions”. The space markings were clearly visible. The other vehicles weren’t over the lines or touching the parking space lines. It seriously is the same conditions I have success with all other days. Why would I have possibly gotten a random freak out today?
I want to start getting into cooking brisket on my Kamado Joe. It’s the one bbq item I have yet to try and tackle. I know a lot of people say to cook the thing whole…but that’s just a ton of meat for just my family of 3. Would it really be that detrimental to cook the flat for one cook, and the point for another cook later? If it can be done, are there any additional precautions or steps I should take to assure a good outcome? Thanks.
Seasoned with Meat Church Holy Gospel and sat on a wire rack in the fridge all day to dry brine. Smoked for an hour at 250° with some hickory and cherry wood on my Kamado Joe. Foil panned after an hour when the meat was registering about 160-170. Poured in half a bottle of Shiner Bock beer, and about a quarter bottle of Blues Hog Smokey Mountain. I braised for 30 mins. I swear my Thermapen was registering 190+ when I took the meat out of the braise, but the meat quickly dropped in internal temp when I put them back on the grill. I removed the deflector plates so I could get some sear on them.
I was basting with the bbq sauce/beer mixture. I got a little too charred in some spots.
Overall verdict: very good. Like a better version of a pork chop. Tender, moist, with good edible fat content. Not sure I was feeling the bbq flavor profile though as much. Normally when I make pork chops I’ll brine them in a honey apple brine recipe I got from Traeger’s website. It makes pork taste like absolute candy. I think next time I make these i will try that for the brine and braise. My family liked it and my son said he’d like me to make them again, so win!
Seasoned with Meat Church Holy Gospel and sat on a wire rack in the fridge all day to dry brine. Smoked for an hour at 250° with some hickory and cherry wood on my Kamado Joe. Foil panned after an hour when the meat was registering about 160-170. Poured in half a bottle of Shiner Bock beer, and about a quarter bottle of Blues Hog Smokey Mountain. I braised for 30 mins. I swear my Thermapen was registering 190+ when I took the meat out of the braise, but the meat quickly dropped in internal temp when I put them back on the grill. I removed the deflector plates so I could get some sear on them.
I was basting with the bbq sauce/beer mixture. I got a little too charred in some spots.
Overall verdict: very good. Like a better version of a pork chop. Tender, moist, with good edible fat content. Not sure I was feeling the bbq flavor profile though as much. Normally when I make pork chops I’ll brine them in a honey apple brine recipe I got from Traeger’s website. It makes pork taste like absolute candy. I think next time I make these i will try that for the brine and braise. My family liked it and my son said he’d like me to make them again, so win!
How to freeze cream based sauces/soups?
I’d like to start making more cream based sauces and soups but the problem is it’s mostly just my wife and I that eat this stuff so we often have too much leftover. Is there a way to freeze cream based soups and sauces without it separating on the reheat? I have a good chamber vacuum sealer so I can seal liquids easily. I also have a sous vide unit so I could gently reheat things. Is sous vide reheating good enough, or are there any special ingredients you can add to a sauce or soup that helps hold it together upon freezing and reheating? Thanks.
Anyone else uneasy with the fact we’re all beta testers when it comes to these new Cybercabs, or just FSD in general whether we want to be or not? And our government is letting this rich a@@clown get away with it. It’s just kind of infuriating that we’re going to be on the streets with cars that have no drivers, no steering wheels or pedals…and I assume probably little accountability for WHEN something goes horribly wrong. 🫤
I think the auto brights on the BZ are pretty terrible. Driving down a dark highway at night they’ll kick on, but almost immediately kick off because (I assume) the light ricochets off the signs above or to the side of the road and confuses the camera.
Or sometimes I’ll be on a stretch of dark highway and the auto brights take forever to turn on.
It’s a wonky and bad algorithm, especially for a car whose low beams aren’t that great and don’t shine out very far.
What’s with the latest chatGPT voice sounding like a Gen Z teen that’s high? It likes to use these long drawn out words when answering questions like…”yeahhhh”. “For surrrrrre”. It’s so annoying. It wasn’t like this before
During my first Toyota Care service they broke a stud when they went to remove my tires. I had to drive a loaner truck for almost a week. Since getting my car back my alignment has been off. The car really wants to drift to the right. With how heavy the steering is weighted in this vehicle it becomes quite fatiguing. It’s only slightly off alignment, but with the heavy steering it’s enough to be tiring. Should I see if the dealer will fix it for free, or would I be wasting my time? Will I just be expected to pay for it out of pocket? I’m not sure how my alignment would have even gotten out of whack doing just a tire rotation?
Lamb fat was scored in a cross pattern. Marinated in olive oil, balsamic vinegar, lemon juice, honey, fresh chopped garlic and some Cavender’s Greek seasoning. Marinated for 5 hours. Then I shook on some additional Cavender’s and smoked on the Kamado Joe at 225° with some cherry wood until 115° internal. This is when things got dicey. Cranked up the heat to 600° after taking the deflector plates off. The fat from the lamb started causing huge flare ups right away. It was out of control. The meat was starting to char. I had to keep pulling the meat off the grill to let the flames die down. I finally got the meat to 135-140 internal as checked with my Thermapen. I was worried I had completely ruined these things. To my delight upon slicing they were nice and medium rare despite some outside char. My family loved them. My son just asked for a little less char on the outside next time. 😂
Served with some mint jelly, and grilled lemon. Mashed potatoes.
I’d love to hear y’all’s best wing sauce recipes or rubs. Whether it be an awesome take on the traditional buffalo wing sauce, or something with some Asian or Indian flare and everything in between. It’s easy to just to buy some of Buffalo Wild Wings sauces in the store but I’m sure making my own stuff would be even better. Thanks.
Wings were tossed with Meat Church Blanco and aluminum free baking powder. 1tsp each per pound of wings. Then air dried overnight on rack in fridge. Pegged out the Weber and put a chunk of mulberry wood on the grate. Took 30 mins, rotating the lid about every 5 mins or so, and wings were temping 210°, but not dry at all. Tossed with an assortment of Buffalo Wild Wings sauces. Asian zing, garlic parm, and honey bbq. Skin was nice and crispy and even remained so after they were sauced. No more BW3 takeout for us!
I know it’s not in Memphis but still close enough to check out. I’ve eaten burgers at restaurants all around the world. And the bacon smash burger at Home Place Pastures is top tier shit. If you’re a burger connoisseur definitely take the drive there for lunch and check it out.