thenewred

Firefox mobile has add ons like unlock origin. You can block ads on your phone.

The governer that was involved in the Householder conspiracy? That one?

The maps that are already illegal?

Beets

Curious what the audiophile community thinks of this. Is the sound quality actually better with a design like this?

Basil. Feta. Kalamata olives.

In math, a dimension doesn't have to be tied to our real physical dimensions. In two dimensions, you need two values to represent a point (a, b). In three dimensions, you need three values, (a, b, c). It simply keeps going, more dimensions means more values. Of course it gets harder to visualize, but the math keeps working.

Not dry. Came out juicy. That's a factor of final internal temperature, not cooking method.

That's awesome. I want some goose jerky.

That's the downside. This time I had lots of time to let it rest, so I popped it in the oven at 550F right before serving for five minutes. Probably could have used a bit more time.

This is spatchcocked. It cooks fairly evenly, but the breasts take the longest. Not a big deal since the dark meat tolerates higher temperatures better. I usually target 145 F internal temp. This one went over.

I've thought about putting together a video of my spatchcocking technique since I have it down to a few minutes. It's a combination of a few videos I've watched.

Essentially, starting at the back, cut around the rib cage, separate the thigh bones, then remove the entire rib cage from the breast plate by cutting through the cartilage.

Hard to tell because I didn't have a digital thermometer in the smoker for this cook, but somewhere around 275/315.

I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don't use it for humidity, that doesn't actually improve the meat. Final internal temp and cook time are the main factors there.