Recent content by Skinsfan1311

  1. Skinsfan1311

    The BBQ Thread

    Thanks. It was! Burnt ends are our favorite part of the brisket. We never eat the point when I smoke one. I separate it, vac-seal and freeze the point for for burnt ends later. It's probably safe to say that our favorite foods off the smoker are beef or pork belly, burnt ends. They're...
  2. Skinsfan1311

    The BBQ Thread

    Brisket burnt ends...
  3. Skinsfan1311

    Physical Fitness/Training Thread

    Great job and I'm not joking either. The toughest part is getting started and you did that. Keep it up!
  4. Skinsfan1311

    Physical Fitness/Training Thread

    Same....but every other day....I also use something called Perfect Pushup bars. It kicks your ass more than a standard pushup, muscle-wise, but the rotating handles take all the stress out of your wrists, elbows and shoulders. It also lets you get a deeper dip and a better workout than...
  5. Skinsfan1311

    2024 Free Agents - who are we keeping?

    I voted Samuel, Curl & Slye.....
  6. Skinsfan1311

    Wings!

    I like 'em in pretty much any way, shape or form and I prefer the flats. We rarely eat them anymore but, when we do, I go the easy way....Hooter's breading and a mixture of Hooter's Hot & 3-Mile Island hot sauces cook 'em in the air-fryer. The breading is really good....very light...not...
  7. Skinsfan1311

    The BBQ Thread

    That looks fantastic! I save the stock leftover from Mississippi pot roast, just for dishes like this, and chili....
  8. Skinsfan1311

    The BBQ Thread

    I've never seen one that isn't rare/med rare...it looks pretty damn good! Crazy how that works, isn't it? I've had 4'lb chuck roasts take as long as Packer briskets....you just never know. Great job!!
  9. Skinsfan1311

    The BBQ Thread

    Sounds good! I'm looking forward to hearing how it turned out. I love tri-tip and wouldn't mind trying a different cooking method. You can be the Guinea pig :LOL:
  10. Skinsfan1311

    The BBQ Thread

    Same here! I do something similiar...except I reverse sear. I take it to 120 internal then crank up the fire to Warp 10 and sear it. Be careful...that's a lean cut...if you treat it like a brisket, that bad boy will dry out before any kind of bark makes an appearance.
  11. Skinsfan1311

    What’s your favorite ‘Comfort Food’?

    I strain the broth into a Pyrex 4-cup measuring container & refrigerate. The buttery fat rises to the top and forms a hard puck. Put the the leftover meat, (along with chunk of the the puck), vacuum seal it into meal size portions, freeze and and reheat it in the *sous-vide. I freeze the...
  12. Skinsfan1311

    Official Game Thread - Week 18 - Cowboys @ Commanders

    Our gameplan: Tailgate. Leave.
  13. Skinsfan1311

    The BBQ Thread

    Great! We've all been there with the dreaded stall.
  14. Skinsfan1311

    The BBQ Thread

    Sounds like a solid plan. How did it turn out?
  15. Skinsfan1311

    What’s your Holiday menu look like?

    Damn! That sounds great! As a kid growing up in the 70's I have fond memories of sitting around the table and having fondue. We would sear chunks of meat, (chicken mainly....folks didn't have much $$), and dip it into soy based sauces. I'm pretty sure Mom looks back and thinks WTF was I...
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