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Posted: 4/28/2024 3:17:46 PM EDT
[Last Edit: Clarinath]
Just a little Sunday grillin to start the week. Make a few extras for the kid as he goes back on the road for work. He's a second year apprentice as a low voltage electrician and he is already making $26.75 an hour. Proud of that kid and can't wait for him to make journeyman.
Making his favorite meal before he heads out for another month.  Attached File |
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Posted: 4/28/2024 3:21:50 PM EDT
[#1]
A good steak is never a bad idea!
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Posted: 4/28/2024 3:38:47 PM EDT
[#2]
Quote HistoryOriginally Posted By Red-Stater: A good steak is never a bad idea! I will pay you well to adopt me. Please |
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Posted: 4/28/2024 3:56:21 PM EDT
[#3]
About to put baby back ribs on the egg.
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Posted: 4/28/2024 4:28:08 PM EDT
[#4]
That's awesome
Only time my dad got me a care package was a can of tuna fish, jar of mayo, and a loaf of bread. He said "some assembly required " |
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Posted: 4/28/2024 4:36:15 PM EDT
[#5]
What would Jesus eat?
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TX, USA
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Posted: 4/28/2024 4:49:03 PM EDT
[#6]
Quote HistoryOriginally Posted By RamaSita: What would Jesus eat? Well, he could arm wrestle me for the leftovers. If he lost, I don’t know what he’d eat!  |
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GA, USA
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Posted: 4/28/2024 4:51:04 PM EDT
[#7]
Quote HistoryOriginally Posted By RamaSita: What would Jesus eat? 
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Posted: 4/28/2024 4:54:43 PM EDT
[#8]
Damn that's got to be at least $100 is steaks. Very nice.
I have a lowly chuck roast going right now. Just added the veggies and taters.  Attached File |
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Posted: 4/28/2024 5:39:20 PM EDT
[Last Edit: Clarinath]
[#9]
Quote HistoryOriginally Posted By MilHouse-556: Damn that's got to be at least $100 is steaks. Very nice. I have a lowly chuck roast going right now. Just added the veggies and taters.https://www.ar15.com/media/mediaFiles/16302/1000003564_jpg-3200588.JPG That roast looks amazing! I bought a full ribeye roast at 10.99 a pound, but was only charged for 10 pounds. (It was a 14 pound roast). Best thing my sister ever did was marry a guy who owns a butcher shop… |
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Posted: 4/28/2024 5:42:01 PM EDT
[#10]
Quote HistoryOriginally Posted By DoverGunner: I will pay you well to adopt me. Please When Megadeath was in Navy boot camp and they were all sitting around talking about the food they missed from home and describing their favorite meals, it was her turn to tell her story. She said three girls and two guys asked for her hand in marriage on the spot. Having a bro in law as a butcher shop owner really has allowed us to eat a metric shit ton of meat over the last 25 years. |
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Posted: 4/28/2024 5:44:37 PM EDT
[#11]
Good on him for being in the trades.
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Posted: 4/28/2024 5:49:01 PM EDT
[#12]
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Posted: 4/28/2024 5:50:23 PM EDT
[#13]
Quote HistoryOriginally Posted By dtfuzzy: Good on him for being in the trades. He absolutely loves it. started at the company I work at a week after he turned 18. Not even 21 yet and making great money with a bright future. He loves working the road because he is raking in the dough… |
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OH, USA
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Posted: 4/28/2024 6:03:59 PM EDT
[Last Edit: Millennial]
[#14]
Quote HistoryOriginally Posted By Clarinath: Halfway. Been smoking at 150 for 1.5 hours… https://www.ar15.com/media/mediaFiles/254555/34FC5C55-670C-458A-945C-CD0E436E7615_jpe-3200647.JPG Smoked reverse sear... nice. How does that turn out? I smoked some third pound burgers a few nights ago to 130F with Hickory, rested them while getting the coals blazing, then seared them. Very good. I did a 10LB pork shoulder for 14+ hours yesterday; was on the weber before 5am finished up around 8pm. Foil Boat method; Salt/pepper/garlic rub, no binder, ~250 until it hit about 160F, then put in a foil boat until finished, and I upped the temps to 275-300 to push past the stall. Turned out awesome... amazing bark on top. |
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Posted: 4/28/2024 6:07:10 PM EDT
[Last Edit: Clarinath]
[#15]
Quote HistoryOriginally Posted By Millennial: Smoked reverse sear... nice. How does it turn out? I smoked some third pound burgers a few nights ago to 130F with Hickory, rested them while getting the coals blazing, then seared them. Very good. I did a 10LB pork shoulder for 15 hours yesterday. Foil Boat method, ~250 until it hit about 160F then put in a foil boat until finished. Turned out awesome... amazing bark on top. They turn out great. I have the temp up to 350 now, and in this weather it will take a while to come up. Then I finish them a little higher and that’s it. Should be eating in about 1/3 hour. Some will be Pittsburgh Blue, some very rare, and a few will be rare to medium rare to eat tonight. I know, many think that is too done, but that’s the way we all like them… |
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AR, USA
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Posted: 4/28/2024 6:14:02 PM EDT
[#16]
How does he get his class hours on the road?
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Posted: 4/28/2024 6:19:00 PM EDT
[#17]
Quote HistoryOriginally Posted By splitbolt: How does he get his class hours on the road? For me it was winter shutdown. Plus there's nothing like on the job task assessment. |
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Posted: 4/28/2024 6:21:32 PM EDT
[#18]
Quote HistoryOriginally Posted By splitbolt: How does he get his class hours on the road? He just started road work a few months ago and the school offers online classes, but when he needs to do labs and stuff at school he comes home. He has been home a few times in the last few months for school. Finals are this week, so he is just about done for the year. |
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Posted: 4/28/2024 6:22:52 PM EDT
[#19]
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Posted: 4/28/2024 6:36:11 PM EDT
[#20]
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Posted: 4/28/2024 7:33:58 PM EDT
[#21]
nice work, dad! and taking care of the kid. my mom still does that for me, at 35yo…..i never say no
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