troyphoto
Snarky Old Fart (in training)
forgot to do my weigh-in this morning when I stepped out of the shower.
Wife is heading down to her mother's this afternoon. Meeting with the rural auctioneer that specializes in senior relocations. Be interesting to hear what he has to say.
Tomorrow she heads back again (going with Sis #1 both times) on Sat. This time they'll meet with their cousins and aunt. There is jointly owned farmland in question. Two of the cousin have inherited already. Two haven't. Nor have my wife and her siblings. Since my MIL has sought legal advice from an attorney specializing in senior matters, they're sharing what they've learned. And telling of the plans for my MIL to sell and move up here across the street from us.
On the BBQ front, I discovered I grabbed a shoulder roast instead of a chuck roast. They're similar but different.
Got the grill too hot, and was planning a three-hour cook (3# of meat). Once the meatr® thermometer app told me it was only a 45 min cook, I shut the vents and got the temperature to decline. Still stuck it in the oven inside (oven off), wrapped in foil, and let it rest for 2 hours. Had to turn the oven on to "Warm" twice - about 5 min each - to keep the meat temp from falling too quickly.
Here's a link to Chuck vs Shoulder
bbqhost.com
And here's a link to my favorite in meat thermal probe. I use this on every long cook. Even on steaks that I'm reverse searing. (Smoke first, then crank the vents open, and drop it back in to sear both sides.)
Wife is heading down to her mother's this afternoon. Meeting with the rural auctioneer that specializes in senior relocations. Be interesting to hear what he has to say.
Tomorrow she heads back again (going with Sis #1 both times) on Sat. This time they'll meet with their cousins and aunt. There is jointly owned farmland in question. Two of the cousin have inherited already. Two haven't. Nor have my wife and her siblings. Since my MIL has sought legal advice from an attorney specializing in senior matters, they're sharing what they've learned. And telling of the plans for my MIL to sell and move up here across the street from us.
On the BBQ front, I discovered I grabbed a shoulder roast instead of a chuck roast. They're similar but different.
Got the grill too hot, and was planning a three-hour cook (3# of meat). Once the meatr® thermometer app told me it was only a 45 min cook, I shut the vents and got the temperature to decline. Still stuck it in the oven inside (oven off), wrapped in foil, and let it rest for 2 hours. Had to turn the oven on to "Warm" twice - about 5 min each - to keep the meat temp from falling too quickly.
Here's a link to Chuck vs Shoulder
Shoulder Roast vs. Chuck Roast: Learning the Difference • BBQ Host
Carnivores like us prefer to learn all that we can about as many different cuts of meat as possible. That way, we're more likely to help them live up to their
bbqhost.com
And here's a link to my favorite in meat thermal probe. I use this on every long cook. Even on steaks that I'm reverse searing. (Smoke first, then crank the vents open, and drop it back in to sear both sides.)
I think I have enough medical training to do that. After getting home I did some house chores and applied a small area of ground cover around the one side of the icehouse. I also cut an additional piece of styrene to extend the parking lot to support a second freight house that I scratch built for my last layout. It won't have street pickup, just a transfer point for rail transport. I may make this warehouse a FGE facility since it's very close to the icehouse.
