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unforgiven

Specialist
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Everything posted by unforgiven

  1. πŸΊπŸΊπŸ‡ΊπŸ‡Έ
  2. Looks good brother πŸ‘
  3. With a little thought brother you could make one to scale that works 🍻🍻
  4. Right on brother next problem is feeding your friend. πŸΊπŸΊπŸ‡ΊπŸ‡Έ
  5. Call Peta
  6. Great information guys 🍺🍺
  7. Welcome from Indiana brother
  8. unforgiven

    New Guy

    Welcome from Indiana brother
  9. Hahaha as soft as gravel
  10. Very nice brother 🍺🍺
  11. So cool πŸΊπŸΊπŸ‡ΊπŸ‡Έ
  12. Wish I could find beef ribs
  13. The day comes and goes you'll get there brother 🍺🍺
  14. Bueaty brother 🍻
  15. Yep, the lower temperature more pellet flavor go up for more heat a little less smoke from higher temp because of the combustion fan ramping up to keep higher temp. Fans are part of the pellet grill operation. Just found out from Green mountain tech support that with the new wifi combustion fan combo I can use the pizza oven attachment. 😁
  16. @Madhouse are you retired yet? Hope you are doing well 🍺🍺
  17. Better to be under a little once you go over you dry up whatever you cook. Best tools timer w/ 3 zones, I start a count up as soon as I put the meat on. Temp probe you can go Kimber, Hipoint or dollar store. I always went with the best for firearms so kitchen grilling the same for the o'lady. 😁
  18. Dust buster grow up. You don't know $hit about $hit and fail to grasp the information given.
  19. Look up Green mountain recipes they work.
  20. Prime rib isn't a tough cut. Briskets and pork shoulder need the time and low temp to break down and soften. Just my 2 mag's. Everyone has a method. It said 145* I took it off at 135* and it was to rare. Cut it up and nuked it for a couple of minutes for med rare.
  21. That better be a Lucky strike or a Camel that kid is puffing on the other brands will kill you. 🍻
  22. Steel FAL mag's are the cat's meow πŸΊπŸΊπŸ‡ΊπŸ‡Έ
  23. Check this out: https://www.themeateater.com/hunt/firearm-hunting/the-mista ken-legacy-of-samuel-colt
  24. Good job brother πŸ‘
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