John we made an unscheduled visit out your way this week. Last Tuesday my wife found out her nephew had died in a car wreck. We flew into LAX on Thursday and on Friday drove up to Westlake for the service. We did take the time to drive up the coast past Malibu Beach.

Afterward we did the slow roll down the 101 then on to see her father in San Diego. 

We flew out yesterday and got in this morning @ 3.

I'm thinking that's going to be our one and only trip to SoCal. Too hot and no trees.

Sorry to hear that, You, your wife, and the family are in our prayers.

And may the "rourth" be with you all.  

Today would be a good day to catch up on the Federist Papers.  I learn a lot from these patriots.

@frenchwwr...sorry for the loss in your family. Prayers, peace and comfort to all.

2 hours ago, Fred Wilson said:

Federist Papers

 

Federalist, but hey, we can't all be perfect

Thank you, Sire for your insight. 

I must proofread my posts more.  

3 hours ago, Fred Wilson said:

Thank you, Sire for your insight. 

I must proofread my posts more.  

 

Oh heck Fred, nobody needs to spell check around here, I was just being a smarty

Right back atcha

obtw you missed the other fat finger - "rourth" instead of fourth

as in May the Fourth be with you.  

On 7/3/2019 at 1:28 PM, Ron Dudelston said:

I’m very proud of this amazing experiment in democracy.  So far, it seems to be working.  I do think that the next two years are critical to the country.  I’m fear that chaos and anarchy is on the horizon.

Ron, you are a fortune teller.

Ron said:  "I’m very proud of this amazing experiment in democracy.  So far, it seems to be working.  I do think that the next two years are critical to the country.  I’m fear that chaos and anarchy is on the horizon."

 

Ron, hopefully mid-terms will turn it around so we don't have your prediction.

1 hour ago, Fred Wilson said:

Ron said:  "I’m very proud of this amazing experiment in democracy.  So far, it seems to be working.  I do think that the next two years are critical to the country.  I’m fear that chaos and anarchy is on the horizon."

 

Ron, hopefully mid-terms will turn it around so we don't have your prediction.

Fred, don’t hold your breath.

Happy 4th of July 2023 Americans!

What do you all have planned for the big day? Being it's a weeknight, for us working folks, it may be an early night

Nothing going on at out house, other than a brisket I'll have in the smoker. At least nothing of which I'm aware....I guess that's subject to change.

I think this is Mimi's second favorite holiday. Invites all our (her) friends for giant party and swim fest. Guess who has to help with the cleaning, cooking and decorating! 

 

Our town's fireworks display is held at the Memorial Park, which borders our back yard. Arial displays explode directly over our house. House shakes and terrifies the dogs. I sit with them in the basement until it is over.

32 minutes ago, Fred W. Hargis Jr said:

Nothing going on at out house, other than a brisket I'll have in the smoker. At least nothing of which I'm aware....I guess that's subject to change.

Hey Fred, care to share basic instructions on smoking a brisket? I have a smoker I hardly use, did a pork butt one time and had to finish it up in the oven cuz it was getting late.

But if you have some seasonings you'd like to share, time in the smoker, temp and all that, I'd sure love to hear it.

Well, here's the recipe for the rub we've settled on for brisket. I've smoked them in a Kamado (one of those egg things) and now i use a pellet smoker. In both cases I try to do it the same way. I smoke them at 225º (+/-) for about 12 hours, it comes out when the meat is 205º. After it comes out it sits (rests) for about 45 minutes. That's all I do, but there's a million other ways that I'm sure work. I've seen quite a bit about rubbing the brisket in yellow mustard before you smoke it...maybe someday I'll try that but we're happy enough with this method I described that I've got no reason to change. Smoking them in the Kamado was a full time job, I had to monitor the temp and typically add some charcoal at least once to get through the 12 hours or so. With a pellet smoker it's more of a set and forget thing. They feed the pellets as needed and hold the temp. The pellets provide plenty of smoke, but I still use something called a smoke tube. That's just a SS tube full of holes that gets filled with pellets (I use either cherry or apple) and lit with a propane torch. Once it gets going I put it in the smoker and it will smoke for about 6-8 hours on it's own. With the Kamoda I would use cherry pieces on top of the charcoal to provide the smoke.

 

 PS...I add a tablespoon of cumin and chili powder to the rub recipe.

Edited July 2, 20232 yr by Fred W. Hargis Jr

And a most celebratory wish for y'all.  Judy and I will spending a quiet time at home this year.  Our town has cancelled its fireworks for the past couple of years.  Will watch them from New York.

 

As an aside, how many of us have read the ENITRE Declaration of Independence?  I finally did just a couple of days ago.  WOW, Jefferson really slam banged the British monarchy.  I suggest y'all to read it.

 

May the Fourth Be With You

 Nothing that I've been told about. 

Same as any day except if she feels like it we may get something outta the freezer.

 

Happy Fourth to y'all

5 hours ago, Fred W. Hargis Jr said:

Well, here's the recipe for the rub we've settled on for brisket. I've smoked them in a Kamado (one of those egg things) and now i use a pellet smoker. In both cases I try to do it the same way. I smoke them at 225º (+/-) for about 12 hours, it comes out when the meat is 205º. After it comes out it sits (rests) for about 45 minutes. That's all I do, but there's a million other ways that I'm sure work. I've seen quite a bit about rubbing the brisket in yellow mustard before you smoke it...maybe someday I'll try that but we're happy enough with this method I described that I've got no reason to change. Smoking them in the Kamado was a full time job, I had to monitor the temp and typically add some charcoal at least once to get through the 12 hours or so. With a pellet smoker it's more of a set and forget thing. They feed the pellets as needed and hold the temp. The pellets provide plenty of smoke, but I still use something called a smoke tube. That's just a SS tube full of holes that gets filled with pellets (I use either cherry or apple) and lit with a propane torch. Once it gets going I put it in the smoker and it will smoke for about 6-8 hours on it's own. With the Kamoda I would use cherry pieces on top of the charcoal to provide the smoke.

 

 PS...I add a tablespoon of cumin and chili powder to the rub recipe.

 

Fred thanks a million sir!!!!! I've got a standard barrel type smoker with a side fire box, it's a lot of work for sure, but I am up to the task this 4th of July!