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re: Aggy Board OT Discussion Thread
Posted on 9/25/21 at 8:53 pm to Texas Gentleman
Posted on 9/25/21 at 8:53 pm to Texas Gentleman
I'm officially blaming this loss on this thread's cooking talk.
1
Posted on 9/25/21 at 9:49 pm to Texas Weazel
Brisket is the only worthwhile thing in this state now. College football is dead in Texas, we all suck.
Posted on 9/25/21 at 9:57 pm to Old Sarge
Invest in a Thermoworks Smoke thermometer. Kinda costly but well worth it. Has a probe for grill grate as well as meat probe. It is also wireless so you can monitor in the house. My brisket game changed when I got it. My egg’s thermometer is off. If nothing else boil some water and calibrate your eggs thermometer.
Posted on 9/25/21 at 10:19 pm to Texas Gentleman
It came out perfect, and I was worried that I was going to “Calzada” it up
Melt in your mouth, fall apart, perfect texture and flavor, better than most I’ve ever tried at the best q joints
I’m shocked I did it and extremely happy
Melt in your mouth, fall apart, perfect texture and flavor, better than most I’ve ever tried at the best q joints
I’m shocked I did it and extremely happy
Posted on 9/25/21 at 10:22 pm to Allister Fiend
quote:
My egg’s thermometer is off. If nothing else boil some water and calibrate your eggs thermometer.
Yeah I’m convinced 225 on my egg is 195 or something along those lines
I like your boiling water idea to determine 212
Posted on 9/26/21 at 6:01 am to Old Sarge
Yeah checking all of your temperature devices by sticking them in ice water and boiling water to see what they read is always a good idea. Do it every few cooks to make sure you’re still getting good info.
Usually though, your temperature on the egg is cooler than what you are cooking at which is what’s weird for your case. The one that comes on it is up in the dome of the egg, the grate where you’re cooking is down lower and closer to the fire source. I have a fireboard that has an ambient air temp in addition to a meat temp and usually if my egg thermometer is reading 225, the fireboard probe on the grate is 250-260 area.
Usually though, your temperature on the egg is cooler than what you are cooking at which is what’s weird for your case. The one that comes on it is up in the dome of the egg, the grate where you’re cooking is down lower and closer to the fire source. I have a fireboard that has an ambient air temp in addition to a meat temp and usually if my egg thermometer is reading 225, the fireboard probe on the grate is 250-260 area.
Posted on 9/26/21 at 7:38 am to Texas Gentleman
Yeah it’s weird but I’ll do some experiments
Posted on 9/26/21 at 4:44 pm to WestCoastAg
OT big time....
Anyone seen the contract President Banks signed with that consulting firm she is using to reorganize the university? I heard it got released through FOIA but can’t find it.
Anyone seen the contract President Banks signed with that consulting firm she is using to reorganize the university? I heard it got released through FOIA but can’t find it.
Posted on 9/26/21 at 5:12 pm to GregoryPeck
quote:
reorganize the university?
Reorganize how?
Posted on 9/26/21 at 9:02 pm to CGSC Lobotomy
Well. That’s what I am curious to see what the contract says. If you listen to the new COO WTAW interview, the first one ever at A&M, there are some big time centralization and efficiency efforts coming. She is headed down the path Elsa Murano started but never fully got implemented before she was submarined.
Apparently the consultant’s report will be posted in its entirety sometime in the next few weeks. Probably won’t make a lot of waves except for people who are in non-faculty functions in College Station. But for those people, it will cause some anxiety.
Apparently the consultant’s report will be posted in its entirety sometime in the next few weeks. Probably won’t make a lot of waves except for people who are in non-faculty functions in College Station. But for those people, it will cause some anxiety.
Posted on 9/27/21 at 9:16 pm to GregoryPeck
Might be a dumb question but does anyone know of a kicking coach or camp around setx area? My boy has always played soccer but decided to give fb a go this year (he is 12). He is already doing 50+ yard kickoffs and was hitting 35 fgs in my yard. I’ve had several folks tell me I really need to get him in circulation. I’m thinking, hell, I might as well see his potential if his middle school coaches and others are already saying it.
Posted on 9/27/21 at 9:42 pm to GregoryPeck
quote:
there are some big time centralization and efficiency efforts coming.
University of Phoenix Online here we come!
This post was edited on 9/27/21 at 9:43 pm
Posted on 9/27/21 at 10:22 pm to Dr RC
quote:
University of Phoenix Online here we come!
That's been a long time coming for the past decade. We should have stayed in the mid 40k range for enrollment. Instead our old leaders decided to increase enrollment and make our university into a degree mill.
We are now accepting kids that should have ended up at Tech. Our university being treated as a business was a huge mistake.
This post was edited on 9/28/21 at 11:59 am
Posted on 9/28/21 at 6:14 am to Texas Weazel
quote:
We are now accepting that should have ended up at Tech.
The students that fit this profile are graduating from terrible high schools but are top 10%. I would venture to guess that other admissions also fit, but they are a smaller percentage.
Posted on 10/1/21 at 12:29 pm to GregoryPeck
TexAg7, Are you trying to go the route of stone hog? Or do you legitimately need help setting up a Sig pic?
Posted on 10/9/21 at 11:56 pm to Old Sarge
Hell of a night
Congrats
Congrats
Posted on 10/13/21 at 5:29 pm to Texas Gentleman
So I have been saying this will NOT replace my Weber gas grill , only supplement as a smoker
But I just grilled some incredibly delicious pork chops this afternoon and just pulled off some incredible looking salmon filets that I won’t eat until tomorrow…..
The hint of flavor from the wood charcoal in the pork chops was awesome
My poor Weber grill sitting out on my lower deck looking sad right now
But I just grilled some incredibly delicious pork chops this afternoon and just pulled off some incredible looking salmon filets that I won’t eat until tomorrow…..
The hint of flavor from the wood charcoal in the pork chops was awesome
My poor Weber grill sitting out on my lower deck looking sad right now
Posted on 10/13/21 at 7:26 pm to Old Sarge
you know you can get smoke on the weber also?
Posted on 10/13/21 at 8:07 pm to slacker00
I’ve tried the wood chips in the can before and it wasn’t worth the hassle
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