They grows up and they grows up
Took the drop side off Zack's crib yesterday, effectively making it a bed. He took right to it and had zero transition problems. Ye gods the time is zipping by. He's putting together sentences and throwing tantrums at a skill level at least a year above his current age.
Walking home the other day, Becky spotted some kids in battery powered cars.
"Daddy, that's a Jeep."
"It is a Jeep, Beck. How did you know that?"
"Because I'm smart, Daddy."
Oy.
Tried my hand at smoking meat this weekend. Went with a 7 pound pork butt and make the expected mistakes, I suppose. I got my coals hot in the chimney and then added them to the other coals in the smoker but didn't wait for the smoker to get up to temperature before putting the meat on. Keeping it near 225 degrees was a rollercoaster for most of the day - early one I was having trouble getting it above 170, then like an hour later it was at 285. By then end I had it nailed at 225 but I couldn't get the meat above like 143, so in the end after the cooldown I had to go with about an hour in the oven. I don't think it'll be fork-pullable but it's pretty damn tasty. The rub is fantastic and I got a nice crust along the outside (probably because it got so stupid hot) and I'm generally pleased. Next Sunday, much less of a margin for error with a brisket.
Okay, the monsoon rains have let up enough for me to go pull parts. Enjoy the day, all.
Walking home the other day, Becky spotted some kids in battery powered cars.
"Daddy, that's a Jeep."
"It is a Jeep, Beck. How did you know that?"
"Because I'm smart, Daddy."
Oy.
Tried my hand at smoking meat this weekend. Went with a 7 pound pork butt and make the expected mistakes, I suppose. I got my coals hot in the chimney and then added them to the other coals in the smoker but didn't wait for the smoker to get up to temperature before putting the meat on. Keeping it near 225 degrees was a rollercoaster for most of the day - early one I was having trouble getting it above 170, then like an hour later it was at 285. By then end I had it nailed at 225 but I couldn't get the meat above like 143, so in the end after the cooldown I had to go with about an hour in the oven. I don't think it'll be fork-pullable but it's pretty damn tasty. The rub is fantastic and I got a nice crust along the outside (probably because it got so stupid hot) and I'm generally pleased. Next Sunday, much less of a margin for error with a brisket.
Okay, the monsoon rains have let up enough for me to go pull parts. Enjoy the day, all.