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Off Topic / Re: What's Bothering You? (The thread about what is bothering you.)
« Last post by fohat.digs on Thu, 18 July 2024, 17:24:45 »

 whoever cooked it ****ed it up


Brisket is inherently tough, so care must be taken when cooking it. 2 critical concepts are "low and slow" and "keep it moist"

There are many ways to do it, but you must not let it dry out.
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When I shared an office with my wife, I went from Blues to Blacks to Blacks with O-Rings (which was finally "enough.")  I felt like I was back on the road to a rubber dome, but not far enough to give up the Steel-plate gamer board I was using.  I did, however, remove them promptly as soon as I got my own space.

This comment typed from a board using Box Navy...
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wts by the way :'(
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Making Stuff Together! / Re: [BUILD] Magic Keyboard 2 but mechanical
« Last post by Limentic on Thu, 18 July 2024, 16:59:16 »
Hey everyone, guess who’s back?  ;)

I know, I know, it's been a while... But I've got some exciting updates in store for you all!

In the meantime, here are some sneak peeks to tide you over:





Stay tuned, more news coming soon... 👀
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Still holding out for this  ;D
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Interest Checks / Re: [IC] KeyKobo Yōkai - 40s in base
« Last post by LittleAad on Thu, 18 July 2024, 15:10:30 »
Hi yall, figuring out pricing and whatnot right now.

Planning for a GB starting on the 26th of july ending on the 26th of August.
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Interest Checks / Re: [IC] GMK FUTURE FUNK 2
« Last post by wahfuhls on Thu, 18 July 2024, 14:30:21 »
def excited for r2 but for the love of god remove the glitter
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Interest Checks / Re: [IC] DCS Wyse Compatibility 2024
« Last post by DetectiveNio on Thu, 18 July 2024, 14:06:09 »
Curious to see what the real pricing is

Sent from my SM-S921U1 using Tapatalk

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Tp4 no eat meat no more. But stil can't understand why people continue to eat beef briskets. They're just dry and gross.

If your brisket is dry whoever cooked it ****ed it up. Brisket is dead ass simple. Put on smoker at 225. When internal temp hits 165 you remove, add moisture (tallow, butter, or water), wrap, place back on until temp is 201-203, rest for several hours to overnight. Brisket is like 30%+ fat.
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Any chance this will ever run again? 👀👀👀👀
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