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Posts posted by n_maher

  1. Forgot to post this yesterday - had a good day doing old-school manual labor after spending a good part of Friday helping my neighbor clear a small maple tree that fell over in a wind storm Thursday.


    They're selling the house in 10 days and didn't want the tree or debris to cause any issues with the sale.  So yesterday I set out splitting a bunch of it.


    It's funny. The older I get the more I enjoy manual labor.  I hated splitting wood when I was younger.  Then it was time for Lily and I to make a cake for Andrew's socially-distant, outdoor-5-months-late birthday party that we'll host today with 5 of his buddies.


    Vanilla tie-dyed cake (pic of that after slicing later today) with chocolate buttercream frosting.


    Outdoor theater screen and projector test complete. I picked up a cheap Onkyo receiver off CL and will use an old 5.1 Cambridge Soundworks system for the noise.  Should be fun and the total investment was less than $200 which seems insane.

    • Like 15
  2. 33 minutes ago, Augsburger said:

    I have difficulties with the jiggling method and tend to undercook when relying solely on that. So I chose the hybrid approach of [email protected] and it came out pretty awesome if I do say so myself. Let it rest for 1 hour and it paired perfectly with the Grenache. I now feel ready to apply for my HC grilling team membership.

    Bottom line, do what works for you! 

    Me: I've never pulled one before 200F internal.  The short ribs I cooked Friday ended upon just a little long (stupid work phone call) and were at nearly 210F by the time I yanked them but they did get the benefit of a 2hr rest.  They were quite possibly the softest beef that I've smoked.  One more thing that I've found is that tenderness is (not surprisingly) heavily influenced by the quality of the meat. I had a brisket a couple weeks ago that only got so tender, there was nothing else to be done about it. It still tasted great, but was nowhere near as fall-apart soft as others I've done. Such is life.

    • Like 1
  3. Just now, Hopstretch said:

    I've been watching the Aaron Franklin Masterclass series and he says the same thing. Go by feel for doneness and rest is crucial. He only takes the temp in that latter part of the process, because he wants to let the meat come back down to 140ish before slicing. That way he knows everything has relaxed appropriately.

    Mmmm, brisket, aaarrrggghhhh.

    I can confirm that the approach also works with beef short ribs.  In related news, this is what I grilled tonight.


    45 day dry aged top sirloin from my favorite butcher. I took 1/3 of the 2lb monster and tried a reverse sear which came out quite nicely.  The regularly seared portion was also quite tasty, but took an insanely long time to come up to even medium.  More tweaking of the process. Most important lesson learned, the Traeger probe is crap at low temps. I will rely only on the Fireboard from now on.

    • Like 3
  4. Really liking the Fireboard2 so far. Between it and the Traeger app I was able to monitor today's cook (small pork shoulder) remotely and adjust the temp a couple times to ramp things up a bit so that it was ready to wrap when I got home.  The dip in the graph is when I removed the probe while wrapping.  The nerd in me loves this.

    Overall App View w/ the 2ch that I'm running today:


    It can run up to 6 channels and also has the ability to drive a fan unit for those that use Webbers or Eggs w/ a booster fan.


    Detail view 


    The cliff at the beginning is that I had the app running while the grill was heating up with the meat probe just in the air waiting to be used.

    • Like 3
  5. Got out for an early morning ride this morning to meet a friend that's doing a double-metric today. I offered to pull him for the first 25miles or so so I rode 20 miles up to the starting point, played locomotive for an hour or so, and then turned home.  Other than the 98% humidity it was near perfect conditions.


    Screen Shot 2020-09-26 at 10.48.15 AM.png

    • Like 3
    • Thanks 1
  6. I'll throw this out and say neither, without first knowing your budget to be able to say whether or not there may be significantly better options for the same dollars. I see almost no value in purchasing a PC locally, haven't done so for over a decade, and given the use case it sure looks like you are way over-buying and if you do decide to go off leash, both will likely have suboptimal battery life because they appear to be gaming focused.  

    • Like 3
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