Where is Your Retirement Destination?

[UnionStrong]

All wells have to be approved.

By the Somalis

 

[rod]

Attics, high and dry.

And about 200 degrees in the summer. Be careful what you store in an attic.

 

[rod]

By the Somalis

 

[satellitedriver]

And about 200 degrees in the summer. Be careful what you store in an attic.

I planned well when I designed and built my home.
It rarely gets over 100 degrees in my attic.
As a mentor taught me 50yrs ago, plan to build and build to plan.

 

[tourists24]

Learn to shoot a bow.

Yessir. I need to learn how to hunt and fish. We do have bow hunting season

 

[quad decade guy]

Every country boy knows you don't drink down stream from your horses.
Loved the old radio commercials for bear wiz beer made from the down stream waters in Colorado.
In Texas, Coors is called Colorado Kool Aid.

Coors still in business?

We used to marinate brisket with it. Sure wouldn't drink it....

 

[Brownslave688]

MT is a beautiful place. Wyoming too

@542thruNthru can keep his hippy Cali self out of both those places.

 

[542thruNthru]

@542thruNthru can keep his hippy Cali self out of both those places.

 

[satellitedriver]

Coors still in business?

We used to marinate brisket with it. Sure wouldn't drink it....

I would never abuse my brisket in that manner.
Dry rib marinade over night in the fridge.
Drink quality beer in the mean time.
Let the brisket come to room temperature and put it on the smoker set at about 230 to 250 degrees, using a hickory, pecan, mesquite blend of wood.
Save the trimmings and make tallow, while drinking beer.
In about 6 to 7hrs, depending on the weight and quality, the internal temp should be about 170degrees.
Drink more beer and pour on some of the rendered tallow.
Wrap in aluminum foil for a quicker cook, or butcher paper for a different bark.
About 5hrs later. while drinking beer,
the brisket hits about 195 to 200 internal temp, wrap it towels and put it into a cooler to let it rest for about an hour, if serving your guests that day.
Oxymoronic to put hot things in a "cooler", but it works.
Drink more beer in the mean time.
If you are going to serve it the next day put it in the fridge fully wrapped. when cool enough.
Next day, heat an oven to 250 degrees, spread some of the reserve tallow on it and bring it up to a serving temp.
While drinking beer.
Takes about an hour to reheat, but I actually think it has more flavor the next day.
Just like a good soup, gumbo or stew.
Beer is for drinking, not marinating, IMHO.
Cheers.

 

[UnionStrong]

I would never abuse my brisket in that manner.
Dry rib marinade over night in the fridge.
Drink quality beer in the mean time.
Let the brisket come to room temperature and put it on the smoker set at about 230 to 250 degrees, using a hickory, pecan, mesquite blend of wood.
Save the trimmings and make tallow, while drinking beer.
In about 6 to 7hrs, depending on the weight and quality, the internal temp should be about 170degrees.
Drink more beer and pour on some of the rendered tallow.
Wrap in aluminum foil for a quicker cook, or butcher paper for a different bark.
About 5hrs later. while drinking beer,
the brisket hits about 195 to 200 internal temp, wrap it towels and put it into a cooler to let it rest for about an hour, if serving your guests that day.
Oxymoronic to put hot things in a "cooler", but it works.
Drink more beer in the mean time.
If you are going to serve it the next day put it in the fridge fully wrapped. when cool enough.
Next day, heat an oven to 250 degrees, spread some of the reserve tallow on it and bring it up to a serving temp.
While drinking beer.
Takes about an hour to reheat, but I actually think it has more flavor the next day.
Just like a good soup, gumbo or stew.
Beer is for drinking, not marinating, IMHO.
Cheers.

Merry Christmas

 

[BrownFlush]

Another Christmas filled with handling packages that are the grand kiddos.
Another cup of coffee.
Looking forward, Lord willing, to another year of retirement.
Keep working all you can Brothers and Sisters. Keep the check coming.
Merry Christmas to all and let's have a great year!

 

[Johney]

Best Christmas I’ve had in 34 years!

 

[IVE GOTTA PACKAGE 4U]

Best Christmas I’ve had in 34 years!

Merry Christmas brother

 

[Johney]

Merry Christmas brother

Same to you friend!

 

[Brownslave688]

Another Christmas filled with handling packages that are the grand kiddos.

Have fun in jail.

 

[BrownFlush]

Have fun in jail.

??

 

[BrownFlush]

Best Christmas I’ve had in 34 years!

They only get better.

 

[quad decade guy]

I would never abuse my brisket in that manner.
Dry rib marinade over night in the fridge.
Drink quality beer in the mean time.
Let the brisket come to room temperature and put it on the smoker set at about 230 to 250 degrees, using a hickory, pecan, mesquite blend of wood.
Save the trimmings and make tallow, while drinking beer.
In about 6 to 7hrs, depending on the weight and quality, the internal temp should be about 170degrees.
Drink more beer and pour on some of the rendered tallow.
Wrap in aluminum foil for a quicker cook, or butcher paper for a different bark.
About 5hrs later. while drinking beer,
the brisket hits about 195 to 200 internal temp, wrap it towels and put it into a cooler to let it rest for about an hour, if serving your guests that day.
Oxymoronic to put hot things in a "cooler", but it works.
Drink more beer in the mean time.
If you are going to serve it the next day put it in the fridge fully wrapped. when cool enough.
Next day, heat an oven to 250 degrees, spread some of the reserve tallow on it and bring it up to a serving temp.
While drinking beer.
Takes about an hour to reheat, but I actually think it has more flavor the next day.
Just like a good soup, gumbo or stew.
Beer is for drinking, not marinating, IMHO.
Cheers.

Yeah...

It's that or rinsing out urinals...

I've actually turned down free Coors. The person was dumbfounded. "You don't want free beer?" "Nope" "Not that s###"

 

[Johney]

Blue Moon is distributed by Coors and it’s pretty good. Not cheap either.

 

[Brown echo]