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Post by GameTime on Sept 17, 2021 11:08:20 GMT -5
Other than losing money, I’m numb to these losses, have been for years. Figured it would be close and not the slightest bit surprised if we had won by the missed FG or lost like we did. I don’t want to hear any excuses, any officiating blame crap, we had our opportunities and whereas good teams find ways to win, bad teams find ways to lose and that’s what the Giants have been doing for years. Attachment DeletedNice brisket flat I smoked on Thursday. About 7 pounds. Was from black angus cattle my boss raised. Was very good.
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Post by vinnie on Sept 17, 2021 11:09:27 GMT -5
Other than losing money, I’m numb to these losses, have been for years. Figured it would be close and not the slightest bit surprised if we had won by the missed FG or lost like we did. I don’t want to hear any excuses, any officiating blame crap, we had our opportunities and whereas good teams find ways to win, bad teams find ways to lose and that’s what the Giants have been doing for years. View AttachmentNice brisket flat I smoked on Thursday. About 7 pounds. Was from black angus cattle my boss raised. Was very good. Gorgeous! What type of wood did you use? What temp and how long?
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Post by GameTime on Sept 17, 2021 11:12:33 GMT -5
View AttachmentNice brisket flat I smoked on Thursday. About 7 pounds. Was from black angus cattle my boss raised. Was very good. Gorgeous! What type of wood did you use? What temp and how long? Cooked quick because of the size. Pecan and apple chunks with hardwood charcoal base. About 5 hours at 225/250. Internal temp was just about 200 when I pulled it off the smoked. Sprayed, wrapped in paper and let sit for about 2 hours.
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Post by vinnie on Sept 17, 2021 11:16:58 GMT -5
Gorgeous! What type of wood did you use? What temp and how long? Cooked quick because of the size. Pecan and apple chunks with hardwood charcoal base. About 5 hours at 225/250. Internal temp was just about 200 when I pulled it off the smoked. Sprayed, wrapped in paper and let sit for about 2 hours. Interesting combo of wood. I usually use pecan, hickory, oak mesquite or some combo. I’ve used apple but only with pork. The internal temp (190-200) and smoking at 2225/250 is what I aim for. All this talk is making me want to fire it up again, it’s been too long.
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Post by GameTime on Sept 17, 2021 11:27:05 GMT -5
Cooked quick because of the size. Pecan and apple chunks with hardwood charcoal base. About 5 hours at 225/250. Internal temp was just about 200 when I pulled it off the smoked. Sprayed, wrapped in paper and let sit for about 2 hours. Interesting combo of wood. I usually use pecan, hickory, oak mesquite or some combo. I’ve used apple but only with pork. The internal temp (190-200) and smoking at 2225/250 is what I aim for. All this talk is making me want to fire it up again, it’s been too long. The Egg uses hardwood charcoal for the main fuel. I use the chunks for the smoke flavor. You dont need much. Pecan and apple are mild and thats why I like them. Cherry too. I wait until the smoke from the Egg is thin and blue. Prior to that its too "raw" and will/could ruin the cook. Fire that bad boy up!!!!
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Post by Roosevelt on Sept 17, 2021 12:54:04 GMT -5
Other than losing money, I’m numb to these losses, have been for years. Figured it would be close and not the slightest bit surprised if we had won by the missed FG or lost like we did. I don’t want to hear any excuses, any officiating blame crap, we had our opportunities and whereas good teams find ways to win, bad teams find ways to lose and that’s what the Giants have been doing for years. View AttachmentNice brisket flat I smoked on Thursday. About 7 pounds. Was from black angus cattle my boss raised. Was very good.
That looks awesome GT.
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Post by vinnie on Sept 17, 2021 12:59:40 GMT -5
Interesting combo of wood. I usually use pecan, hickory, oak mesquite or some combo. I’ve used apple but only with pork. The internal temp (190-200) and smoking at 2225/250 is what I aim for. All this talk is making me want to fire it up again, it’s been too long. The Egg uses hardwood charcoal for the main fuel. I use the chunks for the smoke flavor. You dont need much. Pecan and apple are mild and thats why I like them. Cherry too. I wait until the smoke from the Egg is thin and blue. Prior to that its too "raw" and will/could ruin the cook. Fire that bad boy up!!!! The only downfall with the egg is the lack of space but man is it so much better as far as fuel, temp control, etc. My stick burner will go through a few cubic feet of wood just to keep it going for 12-15 hours and the temp control is a PITA. It’s a whole ordeal, takes a lot of patience and babysitting, and the clean up is the worst part. Grease everywhere, all the ash, the grates need to be scrubbed…it’s a dirty, messy job.
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Post by ukgiantsfan on Sept 17, 2021 13:09:39 GMT -5
and yet .......if they miss the field goal ( and they ****ing did ) .....we celebrate a hard earned Divisional win where Jones had a great performance and the whole season looks quite rosy .......game of bloody inches !
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Post by GameTime on Sept 17, 2021 13:30:56 GMT -5
The Egg uses hardwood charcoal for the main fuel. I use the chunks for the smoke flavor. You dont need much. Pecan and apple are mild and thats why I like them. Cherry too. I wait until the smoke from the Egg is thin and blue. Prior to that its too "raw" and will/could ruin the cook. Fire that bad boy up!!!! The only downfall with the egg is the lack of space but man is it so much better as far as fuel, temp control, etc. My stick burner will go through a few cubic feet of wood just to keep it going for 12-15 hours and the temp control is a PITA. It’s a whole ordeal, takes a lot of patience and babysitting, and the clean up is the worst part. Grease everywhere, all the ash, the grates need to be scrubbed…it’s a dirty, messy job. yep...the Egg I have is the large and only good for small smokes. Three racks full racks maybe four. 15 pound pork shoulder or a 112 to 15 pound full packer max. But it suits what I do. Takes maintenance to keep clean etc but I dig that part as well. The hopper only needs maybe 4 pounds of hard wood charcoal to go 10 to 12 hours at 250 degrees. Not too much baby sitting but its not a set it an forget it. However I can get it going and feel confident to go to sleep without too much worry of the temp changing too much. Very forgiving Cool thing is it gets up to well over 1000 degrees and at that temp cleans itself very well. Also great for grilling and pizza too on the stone. Stick burners is a whole other cooking art form. Comes out great but you certainly earn it!!
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Post by GameTime on Sept 17, 2021 13:34:32 GMT -5
View AttachmentNice brisket flat I smoked on Thursday. About 7 pounds. Was from black angus cattle my boss raised. Was very good.
That looks awesome GT.
thanks Rosie...was delish. Not too much shrinkage. Maybe lost about 35% of the weight. Sometimes so much fat in the brisket you get about half the weight. But fat means flavor.... next week I am getting ready for a boys weekend and doing ribs and pulled pork.
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Post by Jomo on Sept 17, 2021 13:48:25 GMT -5
I had to laugh when Aikman called that run for a TD by WFC "beautifully executed."
When their back crossed to goal line there was a hole that was 8-10 feet wide.
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Post by ThatGuyRich on Sept 17, 2021 14:44:44 GMT -5
We lost because of those four plays plus the fact our pass defense got abused like a red headed step child. I do not know. What your view on this is but me . I can not stand this soft zone scheme. I too hate this bend but not break pass defense. I did love the Tampa 3 inside our own 25 yd line last year. But this soft zone crap can't get the opposing offense off the field. Plus we have no pass rush once again. The rookie Ojulari did get our only sack.
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Post by Deleted on Sept 17, 2021 15:01:28 GMT -5
I do not know. What your view on this is but me . I can not stand this soft zone scheme. I too hate this bend but not break pass defense. I did love the Tampa 3 inside our own 25 yd line last year. But this soft zone crap can't get the opposing offense off the field. Plus we have no pass rush once again. The rookie Ojulari did get our only sack. What is a Tampa 3 defense bro? Second time I'm seeing that term on these boards. That defense doesn't exist.
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Post by ThatGuyRich on Sept 17, 2021 15:07:16 GMT -5
I too hate this bend but not break pass defense. I did love the Tampa 3 inside our own 25 yd line last year. But this soft zone crap can't get the opposing offense off the field. Plus we have no pass rush once again. The rookie Ojulari did get our only sack. What is a Tampa 3 defense bro? Second time I'm seeing that term on these boards. That defense doesn't exist. I might have the wrong name. It was when we used the 3 safties deep Ryan, McKenzie (Love most of last year), Peppers over the 4 underneath in the pass defense. Last year we allowed the least TD's in the red zone.
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Post by Deleted on Sept 17, 2021 15:31:01 GMT -5
What is a Tampa 3 defense bro? Second time I'm seeing that term on these boards. That defense doesn't exist. I might have the wrong name. It was when we used the 3 safties deep Ryan, McKenzie (Love most of last year), Peppers over the 4 underneath in the pass defense. Last year we allowed the least TD's in the red zone. I know what you mean, I forget what they called they package last year. Joker I believe
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