I owe a lot of money to a loan snark!

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Chameleonbear said:
James, in our house the grill never gets put away. We had steaks on the grill the other day, threw some asparagus on there too. Asparagus grilled tossed with oil, salt, lemon pepper, and garlic it's SO amazing!
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I haven't had asparagus in some time, that sounds really good. Thinking about chopping up some seasoned bradford pear wood... seems to me I've heard it's good for smoking but I haven't tried it...
 
crimsonfalcon07 said:
Psyop, I think GSOM's got it. The only real likelihoods are the sharp-shinned and Coopers, and from the coloration of the chest and size, I'd think a Coopers is more likely. It's too large to be a falcon. If it's a Sharp-shinned, it's likely a female, again, from the size. Coopers tend to be a bit more flexible with regards to habitat, and thus more likely to be in a developed area. We've got a fair number of them around here, and my wife and I consider it good luck to see a hawk when starting a journey (or, similarly, upon the death of a loved one).

Here's some pics for reference:
cooper-s-hawk-8.jpg
sharp-shinned-hawk-12.jpg
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Wife looked at your pics she said it's the shinned hawk. She was 100% sure after seeing both of those pics. Weird part is she was only five feet away from it.
 
Chameleonbear said:
I've had to interpret trigonometry class. Talk about a royal mind f(...)k! Holy crap! The ONLY blessing was since sign language isn't a linear language like English it makes it a little bit easier to understand.
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How is sign language not a linear language? I had never heard that, but I've never had much in the way of dealings with sign language in any capacity.
 
Chameleonbear said:
Is that at Houlihans?
.
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TGI Fridays. Wife is going there after work with some of her girlfriends and asked if i wanted her to bring me anything home.

This is a WIN-WIN here fellas. I dont have to go and sit and wait, i dont have to hear people smack their food like livestock, No shoes are needed, No dirty dishes, hell i dont even have to leave a tip. And i still get steak and ribs? Slap full of win.

She will probably bring me home an avocado and mayo sandwich as punishment for asking for steak and ribs LMAO
 
james terrio said:
I haven't had asparagus in some time, that sounds really good. Thinking about chopping up some seasoned bradford pear wood... seems to me I've heard it's good for smoking but I haven't tried it...
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Never used pear wood to smoke, however I smoked a lamb roast for 16 hours using a mix of cherry, hickory, and pecan shells. It was SO good!

Psyop said:
Weird part is she was only five feet away from it.
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That is awesome! Being that close to something is always so cool. As long as it isn't trying to eat you.
 
DerekH said:
How is sign language not a linear language? I had never heard that, but I've never had much in the way of dealings with sign language in any capacity.
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Because it isn't a written language. With English when you write it, it goes left to right and follows a path. However with sign language it doesn't follow that same flow pattern you actually set things up in space.

I don't know if that actually makes sense. It's easier to describe in person when it can be shown.
 
worldwood said:
TGI Fridays. Wife is going there after work with some of her girlfriends and asked if i wanted her to bring me anything home.

This is a WIN-WIN here fellas. I dont have to go and sit and wait, i dont have to hear people smack their food like livestock, No shoes are needed, No dirty dishes, hell i dont even have to leave a tip. And i still get steak and ribs? Slap full of win.

She will probably bring me home an avocado and mayo sandwich as punishment for asking for steak and ribs LMAO
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I'd recommend giving your wife a tip when she brings you food ;)
 
Chameleonbear said:
Never used pear wood to smoke, however I smoked a lamb roast for 16 hours using a mix of cherry, hickory, and pecan shells. It was SO good!
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Hey, I forgot all about the bag of pecan shells I'd been saving... thanks! :thumbup: I looked it up and everything I found says BP is fine for smoking.... I know it smells nice and mild when we burn it in the firepit, so why not.
 
james terrio said:
Hey, I forgot all about the bag of pecan shells I'd been saving... thanks! :thumbup: I looked it up and everything I found says BP is fine for smoking.... I know it smells nice and mild when we burn it in the firepit, so why not.
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The pecan shells add so much, and yet so subtly! Let us know how the pear wood works out!

dynamicmoves said:
Lets be honest, the only part of that anybody ever memorized was from 0 to 90 degrees.
The rest just follows a pattern.
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Well, yeah! If you memorized till 90° everything else is pretty much the same or inverted.
 
I'll be honest, I interpreted the class but I didn't learn SHIT from it. Plus, I never took it in school. I did algebra 1 my freshman year then my Jr year I did Geometry (intro, regular, and advanced).
 
Psyop said:
Wife looked at your pics she said it's the shinned hawk. She was 100% sure after seeing both of those pics. Weird part is she was only five feet away from it.
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Sharpies have "pipe cleaner" yellow legs and Cooper's have "pencil" sized legs....sometimes that's the only way to I.D. them as they overlap some in size.
 
worldwood said:
Yummy! I think i figured out whats for dinner.

Jack Daniel's® Black Angus Sirloin* & Half-Rack of Ribs

10-ounce Black Angus sirloin fire-grilled to order and glazed with Jack Daniel's® sauce paired with a half-rack of slow-cooked, fall-off-the-bone tender baby back pork ribs, basted in Jack Daniel's® sauce. Served with your choice of two sides.
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This is what is wrong with most not-quite-fast-food places that purport to serve homestyle steaks and ribs.

Properly cooked ribs should not fall off the bone. The meat should be tender, but still have some "bite" to it and require a modicum of effort to remove from the bone. Not to mention that the best ribs are not baby back ribs as the advertisers would have us believe. St. Louis style pork ribs are the way to go. Basically spare ribs with the skirt meat removed and bones cut square so that it looks like a flat of back ribs, but has way more flavor (aka "fat") as well as being meatier.

All of this said, I wouldn't send them back if my wife brought them home for dinner. I just wouldn't eat them with as much enthusiasm as I might if they were the proper cut and properly cooked. ;)

Enjoy! And what JT said...
 
This is starting to piss me off, I've been trying to post for 2-3 days this recipe for gnocchi. Whenever I try the forum freezes up and it doesn't work, it's like 3 paragraphs long and 3 maybe 4 pictures. It's NOT intensive and the pictures are linked to a photobucket that I use for all my pictures and yet the forum continually says "F your gnocchi!" I don't get it! I really don't.

I was trying to post it in James' forum first and when it didn't work I figured it might have been over there so I tried to post it here, no go. I tried to post it on Todd's forum, no go. I posted it on another forum with NO issues at all. Wednesday Thursday Friday Bladeforums?!
 
I agree with Greg, most places wayyyy overcook their ribs and pork butts til they're like mush :thumbdn: That's not necessary at all. Luckily there are a bunch of places around Knoxville that do 'em up pretty dang good. When Gus and Christine were here we got some BBQ from a tiny little place called M&M. They don't even have a seating area, you just pick up the food and bring it home or go on a picnic.

Chameleonbear said:
I was trying to post it in James' forum first and when it didn't work I figured it might have been over there so I tried to post it here, no go. I tried to post it on Todd's forum, no go.
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I dunno what's up with that, I posted some pics in my forum yesterday and it worked fine, but I was linking them from tumblr.
 
So, this is retarded, I'm able to post it up right up until the last picture, the finished picture. Makes no sense.
 
GSO1962 said:
This is what is wrong with most not-quite-fast-food places that purport to serve homestyle steaks and ribs.

Properly cooked ribs should not fall off the bone. The meat should be tender, but still have some "bite" to it and require a modicum of effort to remove from the bone. Not to mention that the best ribs are not baby back ribs as the advertisers would have us believe. St. Louis style pork ribs are the way to go. Basically spare ribs with the skirt meat removed and bones cut square so that it looks like a flat of back ribs, but has way more flavor (aka "fat") as well as being meatier.

All of this said, I wouldn't send them back if my wife brought them home for dinner. I just wouldn't eat them with as much enthusiasm as I might if they were the proper cut and properly cooked. ;)

Enjoy! And what JT said...
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LMAO, This post could ONLY have came from a Texan.

I agree with most of what you said :) But still only a Texan would call out a meal full of good meat because its the wrong cut, or too tender LOL

I lived in Texas for a few years. Loved it. But you guys are serious about your meats HAHA
 
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