▲ 39 r/KamadoJoe
Dino Ribs are no joke the best
Just finished smoking Dino Ribs. 7 hours at 250F. Literally the best thing I have ever made. If you haven’t done it yet, you absolutely have to as soon as possible
u/uniquepancakebacon — 3 days ago
▲ 33 r/smoking
First time smoking salmon. Only mistake is I should’ve bought more
Smoked 1lb filet at 200F for an hour and 15 minutes until an internal temp of 125F. Seasoned with salt, pepper, and light brown sugar. Served with cous cous and grilled asparagus and zucchini. Only complaint is I only bought 1lb!!
Will be making this again.
u/uniquepancakebacon — 11 days ago
▲ 14 r/smokingfish
First time smoking salmon. I should’ve bought more than a pound
Smoked 1lb filet at 200F for an hour and 15 minutes until an internal temp of 125F. Seasoned with salt, pepper, and brown sugar. Served with cous cous and grilled asparagus and zucchini. Only complaint is I only bought 1lb!!
Will be making this again.
u/uniquepancakebacon — 11 days ago
▲ 16 r/KamadoJoe
Smoked a Brisket Flat for the first time
Picked up a 3.3lb flat from the butcher. Decided to go with a flat to attempt a brisket without committing to the full packer.
Seasoned with salt and pepper the night before. Smoked with hickory wood running at 250F. Bark finally set around an internal temp of 170F. I then wrapped in butcher paper. Pulled when probe tender at around 196F. Let rest for about 1 hour 15 minutes because it was past dinner time. Some pieces were really good, others were a bit dry, and others tasted like pastrami.
Not sure I would do a flat again, but glad I tried it. What you have done differently?
u/uniquepancakebacon — 24 days ago
▲ 13 r/KamadoJoe
Is this expected beef short rib shrinkage?
First time smoking beef short ribs. Butcher only had individual English cut. I ran at 250F with hickory wood for about 5 hours until probe tender, internal temp varied between 195 and 204 when pulled. Let rest for about 40 min. I was really surprised at how much they shrunk down. They tasted great! Just didn’t get as much meat as I was hoping for. Is this expected?
u/uniquepancakebacon — 1 month ago
Contributing to Post-Tax 401k instead of Roth 401k
So I’ve been contributing post-tax to my 401k thinking it was the same as a Roth over the past several years. I’ve contributed about $30k post tax, which has grown to about $45k. I’ve been contributing 3% to post tax and 3% to pre tax.
I’m mid 30s with 401k balance of roughly $225k. I realize how dumb this is so I’m not looking for shame, I’m looking for advice on how to proceed.
One thought is to just do nothing and let the money continue to grow and I will pay the taxes on the growth when I eventually retire. My concern is that if I want to do a mega backdoor Roth in the future I will have to pay even more taxes when I convert the post tax to Roth due to the pro rata rule. But maybe if I’m doing a mega backdoor door, I can afford the extra tax burden anyways.
My plan allows for in service conversions so the other thought is to start converting some of the balance to Roth each year. The problem is not entirely being able to afford the additional tax burden. Have a young child that is 2, so cash is thin. But I’m also wanting to allow some money to grow tax free.
What would you do in this situation?
u/uniquepancakebacon — 1 month ago