The governer that was involved in the Householder conspiracy? That one?

The maps that are already illegal?

Beets

Curious what the audiophile community thinks of this. Is the sound quality actually better with a design like this?

Basil. Feta. Kalamata olives.

I assumed crossover cables were to go between A and B standards, but that doesn't look accurate. What are they for then?

In math, a dimension doesn't have to be tied to our real physical dimensions. In two dimensions, you need two values to represent a point (a, b). In three dimensions, you need three values, (a, b, c). It simply keeps going, more dimensions means more values. Of course it gets harder to visualize, but the math keeps working.

Not dry. Came out juicy. That's a factor of final internal temperature, not cooking method.

That's awesome. I want some goose jerky.

That's the downside. This time I had lots of time to let it rest, so I popped it in the oven at 550F right before serving for five minutes. Probably could have used a bit more time.

I don't make gravy anyway so it's no loss for me

The smoke is of course delicious, but the really important part is the final internal temperature of the meat. Doing the same cook in an oven would still come out great.

I target 145 F. There's a PDF document by the FDA that breaks down the time and temperature needed to kill the bad stuff. 165 is instant, but 145 at ten minutes is also safe.

This is spatchcocked. It cooks fairly evenly, but the breasts take the longest. Not a big deal since the dark meat tolerates higher temperatures better. I usually target 145 F internal temp. This one went over.

I've thought about putting together a video of my spatchcocking technique since I have it down to a few minutes. It's a combination of a few videos I've watched.

Essentially, starting at the back, cut around the rib cage, separate the thigh bones, then remove the entire rib cage from the breast plate by cutting through the cartilage.

Hard to tell because I didn't have a digital thermometer in the smoker for this cook, but somewhere around 275/315.

I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don't use it for humidity, that doesn't actually improve the meat. Final internal temp and cook time are the main factors there.

About 3 hours in the smoker. Turkey goes quick usually, and it comes out better at a higher smoker temperature.

Radar from MASH

Why can't they use the excess energy to make the train go again?

What is this used for?

Is there a bad taxidermy community?

I might have crossed my wires, it was probably just a forum post I misread. I happened to have new ceramic burrs so I went ahead and installed them.

I got closer to a perfect pull this morning after adjusting the right lever! Unfortunately I'm out of that coffee now so the process restarts with the next bag.

New ceramic burrs.

I typically use light roast beans, apparently ceramic is better there.

Went through the hyperalignment procedure and got close but not perfect. Had to move on and get it back together at some point.