n_maher

^^^ I'll give that a listen shortly. Current guilty pleasure: Dru Down - Greatest Hits If you don't smile listening to Pimp of the Year I'm not sure we can be friends.

Yup, had one of them last night and from a "was it cooked" perspective it was great. The recipe for the actual cheesecake needs tweaking, but it was a fun first effort.

Sous vide Oreo cheesecakes are submerged and cooking.

Fajitas: 1. Lime marinated chicken 2. Peppers and onions 3. Homemade refried beans 4. Sour cream 5. Guac 6. Salsa 7. Cheese Delicious.

Happy Birthday, Brent! Maybe this is the one day a year when you get to have a biscuit and not cause catastrophe? Tell you what, maybe wait till next year. 2020 seems like it's already in enough trouble.

Happy Birthday!

Happy Birthday!

This. I loved listening to that thing at meets when one would show up. If I owned one I wouldn't be looking to upgrade.

Perfection is the enemy of excellence, Al (and Steve). And to my eye that thing surely is excellent, so don't sweat the lack of complete perfection.

Happy Birthday, Chris!

I feel like an idiot - I still don't understand what I would use this thing for.

Got up early to ride out to the coast. Stupid weather won't wake up to the fact that it's may. It was 30F when I left the house at 5:40. Still, view was nice. @Augsburger - I won the coldest ride challenge today.

@shellylh - I love that you have an extra M51.

Better Oblivion Community Center

^^ I bought a couple to use in my old garage which is woefully inadequate in terms of power outlets.

Looks ok, you can get it for a few bucks more at Amazon w/ free shipping.

Happy Birthday!

Happy Birthday, Ari!

Going to be hard/impossible to be done without removing material. The pain will be directly proportionate to the depth of the engraving and at some point just becomes infeasible. If it's a very light engraving it may be able to be polished out but that seems unlikely.

It's currently sunny and snowing with the wind gusting 20+mph. In other words a totally normal, pleasant, spring day.

Snowing here too, Todd. What the actual apocalypse is going on?!?!?j. Also, my parents who live about an hour further north have 2" on the ground.

I do my pork shoulders sort of like Naaman does briskets. Dry rub, cook till ~150ish internal, wrap (I add apple juice to the foil), cook for a few hours that way till the internal gets pretty high but no real target, and then unwrap and cook until it hits 200. The rub I use is brown sugar, salt, pepper, cumin, garlic. I did a 4lb shoulder last weekend and it took a solid 9 hours and probably could have gone longer. It still pulled ok, and tasted great, but I let it go too long before i wrapped it. Basically I'd budget around 2hours per pound, to be conservative. More if the but is partially frozen like mine was.

Yeah you do. Mine was considerably cooler (nearly 50F).

Happy Birthday, Shelly!