yeah .. HR person is a woman also .. a new black woman with an agenda and an attitude ...

 

Must be that time of the month. I would rather work with men than women any day of the week- and i am one of em...lol. I finally have an excellent group i work with now...they still have their days, but we all have our days. Every place i have worked (till this one), i had a catfight with some crybaby or another....and it was always a woman. She got more time off than me, she wore that outfit last week, she took credit for my work when she did it...waaaaa....waaaa.....waaa. I completely understand

 

 

IMHO burnt meat is very seldom tender, moist and never ever close to medium let alone rare? :-)

 

i`m copying this and saving it

 

Glad u guys liked that. Its the truth...most women are very catty...

 

I suppose in this case, the meat isn't really burned, it's the outside most layers that are crispy, and it's not a burnt skin crispy, it's a outside layers and bbq sauce that's carmelized and charred a little. Slow cooked BBQ doesn't really burn like you would burn a steak. Since it's low heat, unless you leave it on for a ridiculous time period, it just cooks to being more tender.

 

That definitely sounds better! :-)

 

It's like concentrated smoke flavor

And not liquid smoke but real smoke

Probably causes cancer but **** it

 

I've had the liquid smoke a couple times before and talk about nasty reactions! I vowed to never knowingly eat that shyt ever again!!!

 

Well that's a given.

 

That's pretty much it. It's the end of the meat, which means it gets more heavily infused with the smoke than the rest of the meat does. I turn my brisket at 6 or 7 hours so both ends end up "burnt." The thin (non-fatty) end is always mine after it's been pulled off the smoker and cut up for dinner, but the fat end is always, always best right off the smoker. It's right around 195-200*, the fat is liquified and is soaking into the drier parts. I cut about 3" of the fat end off, then shred it with a knife and fork. It's drier at the end so it benefits greatly from sitting in the liquefied fat that pools from inner portion of that 3" piece once it's shredded. I pull it all apart and let it sit about 15 minutes in its own fat in a bowl and cover it with foil to keep it hot (I usually put the bowl on the smoker for the last 10 minutes to heat it up), then eat it once I've taken care of the smoker and sealed up the cut end of the rest of the brisket so it doesn't dry out (if you leave it cut and don't seal it up, the rest of it will be too dry to be any good). Best part of the whole deal. Heavy smoke flavor (hickory or mesquite, depending on the spices I used to rub it down) and that awesome beef fat that soaks into the dried parts. Ambrosia ain't got nothin' on this.

 

Watching the NFL to see how things fall into place. I can't believe the Cowboys are doing good. WTH

 

Pencil Seattle into the super bowl again.

 

Deejaying a New Years Eve party for my Lutheran drinking group at our church youth camp

 

 

 

Working

 

Bartender?

 

I am laid up at home with this **** thing on me:

http://www.breg.com/products/knee-br...-op-knee-brace

Yay broken kneecap and possible tendon damage. At least I can still drive though.

Happy New Year e'ryone!