What're you doing?
12/27/14, 12:52 PM
#7062
Bullitt Member
Join Date: August 20, 2014
Location: New Castle, PA
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HA !! they said they would get back to me ..irregardless i want to leave my current position .. i have a woman boss now and they are entirely a different species of human beings to work for ..we had a disagreement over an email i sent her and she had HR write me up .. my first write up in 26 years ..just a day earlier she sent me an email accommodating me for working above and beyond my job requirements ..
. 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
12/27/14, 01:01 PM
#7063
2013 RR Boss 302 #2342
Join Date: March 6, 2012
Location: Lancaster, PA
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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
. 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
12/27/14, 01:05 PM
#7064
2013 RR Boss 302 #2342
Join Date: March 6, 2012
Location: Lancaster, PA
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12/27/14, 01:15 PM
#7065
legacy Tms Member
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
. 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
12/27/14, 11:08 PM
#7067
NTTAWWT
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.
12/28/14, 12:28 PM
#7068
2013 RR Boss 302 #2342
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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.
12/28/14, 01:05 PM
#7069
12/28/14, 01:12 PM
#7070
2013 RR Boss 302 #2342
Join Date: March 6, 2012
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12/28/14, 02:15 PM
#7071
Shelby GT500 Member
12/28/14, 02:28 PM
#7072
Shelby GT500 Member
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.
12/28/14, 08:38 PM
#7074
Tasca Super Boss 429 Member
12/31/14, 07:34 PM
#7080
Legacy TMS Member
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!
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!
Last edited by houtex; 12/31/14 at 07:37 PM.