Recent content by JustJoe

I‘ve got I think 10 of the Govees in different coolers/humidors and acrylic jars, 1 Sensor Push and 10-12 Caliber IV’s to keep an eye on the lot of them, lol. I set ‘em all in a freezer storage baggie with a few 69 Bovedas for 2-3 days and adjusted accordingly. Went another couple of days and...

Awesome stuff, man 👍

No pics, sorry. Woodford Reserve Double Oaked. Great stuff @ $46-50 for 750ml. A very close 2nd for me at $20 is Old Forester 86. Good stuff.

Smoked a 95 center with cheap beer after lawn work. Working on some Alec Bradley stick from 2014 from the baby humidor with some decent bourbon. Still sittin’ outside in the dark listening to the bugs. 🥃

A potato ricer. Sue me

Yeah, as always, it’s very personal. In the last couple of weeks I tried a bunch of bourbons, 8-10, maybe. The double oaked won out for me.

r

Melanio with some boubon. Woodford Reserve, which I’ve found I like a little less than the double oaked.

Wife got home this morning after her night shift, I went outside to start lawn work, right off the bat the fvkn belt seized up on the mower bagger blower. Black smelly smoke enveloping the prince of yardness. Two hours later (and 20 degrees later), a belt change and I start my dusty, sweatyazz...

We‘re here for you. Well, they might be.

4 sweatyazz hours of yard work. 95 cents well spent. It paired magnificently with the almost frozen Miller Lite(s). I must have lived right in a previous life. 😎

I see the bait, where are the bass? 😜

Lol, you guys crack me up. Thanks for all the replies. As was mentioned, I should have just pulled ‘em out of the oven a bit sooner, probably @ 132 or so as they gained 12 deg as they rested. I’ve got all the souse vide shiite (Anova), but I was being lazy. At least with pork it doesn‘t spank...

I‘ve got some decent pics of sous vide cooks, just have to figure out have to make them available to post.