Jenksismyhero

QUOTE (Felix @ May 18, 2011 -> 08:56 PM) Calling out refs isn't a problem. Calling out refs and saying the game is over and they won't let the Bulls win is when the conversation goes from being annoying to stupid. who said that?

QUOTE (Balta1701 @ May 18, 2011 -> 08:51 PM) So I see the refs have made their choice nope, we're all irrational bulls fans who are seeing things that we want to see. nevermind that the announcers are even calling it out...

so, it's not good, but you can't call it out? come on... three quick ones to start the quarter...the one with wade shooting from behind the backboard. they're f***ing bail out calls because the refs don't want the game to look silly when the offensive player loses the ball.

QUOTE (Felix @ May 18, 2011 -> 08:40 PM) Exactly. This is pretty laughable, guys. Are you watching the same game as the rest of us?

Well, I think we know how this is gonna turn out. Bulls in foul trouble starting in the middle of the third. Wade/Lebron with a ton of ft attempts just like I called it earlier today. f*** the NBA refs

The NBA, where you bail out teams for not being able to handle physical, in your face defense

Anyone remember the picture of aguilera at the apex of her popularity (say, 2002) where she was naked in some pool of water? I remember it being a "display" piece at my college apartment for quite a while. It was fantastic. If I were at home, I'd be searching for it.

I am beyond nervous for this game. I see this as a Wade/LBJ "f*** you" game. I fear the refs are going to call the game more closely, allowing Wade/Lebron to attempt 25+ free throws and minimizing the Bulls' D. Hopefully i'm wrong.

Ugh. I hate this so much. So, so much. http://www.chicagobreakingnews.com/news/lo...0,4110285.story

QUOTE (Balta1701 @ May 17, 2011 -> 04:25 PM) I tried that once with a non-digital thermometer and it didn't work very well IMO. Does the digital make a difference? I wouldn't think so, so long as it stays in place and doesn't touch anything. I know they make bigger non-digital thermometers that sit on the grill itself. But with the wired prob therm you can keep the lid closed and still keep track of the temp

QUOTE (Balta1701 @ May 17, 2011 -> 02:00 PM) Do you just put the thermometer next to the item you're cooking to monitor the grill temperature? No, i just let it dangle inside the lid vent so that the end of the probe is taking the temp of the "air" inside the grill. The probe has a curve on it that rests on the outside of the lid.

QUOTE (Balta1701 @ May 17, 2011 -> 01:02 PM) 1. Can you give the details on how you set up your Weber for smoking/how you get the temp right? I attempted that last year but things still got too hot and I overcooked the ribs I was trying. 2. There's no reason why meat would stop taking up smoke as long as it doesn't completely crust over. That might well happen on a lot of meats after 4 hours. Super easy set up - First, get yourself a wired, probe thermometer (unless you have the Weber with the thermometer built-in). $15 bucks at Walmart. The 2nd most important tool besides the grill itself. Second, soak your wood chips for at least a half hour and make sure they stay somewhat wet throughout the day. (i.e., don't keep them outside in the sun to dry out) I keep mine in a colander after soaking and occasionally spray them with water. Third, set up the grill - on the bottom rack set your hot coals off to one side. I normally use a chimney starter full of them. On the other side, put two aluminum pans (or one big one) full of water. Close the bottom vent all the way and throw the lid on for a bit to let the coals cool off a little. With the lid closed put the thermometer through one of the vents on the lid. Once it hits about 260 put the meat on the 2nd rack over the water pans and toss a handful or two of chips onto the coals. It takes a bit of practice, but you'll want to maintain a 250-260ish degree temp throughout the day. For the first hour or so i'm checking the temp constantly, probably every 15 min or so. If you close all the vents it's obviously going to go out, but I learned that if you keep the bottom vents closed and the lid vent open, the temp isn't going to race out of control. If you notice things are getting hotter, close the lid vent as much as you can (with the therm still in). As the temp drops open up the lid vents and the bottom vent just a little. Sometimes you'll let it go too long without giving the coals some air so you'll need to open the lid and stir the coals up. Once you do this though the temp will rapidly go up, so make sure to watch the temp and close the vents as necessary. I'd say once every 2 hours or so (or more often with a smaller piece of meat) i'll open the lid to throw on another handful of chips just to keep the smoke going. This is also a good time to flip/rotate the meat. Since you're using the indirect heat you don't have to go crazy flipping and rotating, but the steam from the water pans helps keep the meat nice and moist so you want to be sure to let the steam hit the meat on both sides. Also during this time, if it's looking like your getting low on coals (i.e., there's not a whole lot left and you're 5 hours from being done) through a handful of new briquettes in so they can slowly start getting hot. This normally drops the temp so keep an eye on the temp and adjust the vents accordingly. I think the general rule is an hour to an hour and a half per pound. The longer the better though. So don't fret if you leave the grill for a couple of hours and it's down to 220 or whatever. That's fine. It's still cooking. It's more of a problem if you're cooking at 300-325 for extended periods. I also occasionally take the temp of the meat just to see where i'm at. When i'm within 5-10 degrees i take it off and let it rest for 30 minutes or more, then it should be done.

QUOTE (Y2HH @ May 17, 2011 -> 08:15 AM) First and foremost...I'm back again. Soxtalk admins can't keep me down! ---- On topic...I have 2 grills myself, a gas Weber and a garbage can style charcoal. IMO, both have advantages, and since I grill on both, I can actually say so without the time tested gas vs charcoal bias you get from the two camps. The gas grill is great if you are short on time and for simple things like chicken wings, sausages, burgers and dogs. It's also great if you plan on doing repeat cooking throughout the day (at a party), and don't want to be stuck at the grill all day. Another argument is for those looking for perfect temp control, but that's a different argument altogether, since if you plan on firing up the grill just to shut the lid for 60 minutes, you can do that in an oven. The charcoal grill is used for *real* meat, like prime grade steaks, lamb chops, boar chops, etc. I'll finish ribs on either, depending on how much time I have. That said, I always prefer the charcoal for thicker, more expensive cuts of meat. For example, I won't bother firing up my charcoal for a select grade steak...it's prime or bust on that. I use standard briquettes, but I'll soak some apple or cherry or mesquite or hickory wood chips in water for a while and toss those on top of the lit/ready briquettes for smoke flavor. Obviously, depending on what type of meat I'm cooking will alter what wood chips I use. And anyone here that tries to claim that wood fired grills do not give added flavor 1) doesn't know how to grill, and 2) is a biased liar face that mistakes convenience for flavor, but won't admit it. I've been using my Weber charcoal grill as a smoker the last month. I got some "skinny" pork loins that smoked up in about 3 hours, and a 6.5 boston butt that took me about 12 hours. Both were absolutely fantastic. I've got my whole system down now so keeping a constant 250-275 is a matter of checking the vents and occasionally stirring the coals/wood chips. I found a"dry" rub for the pork loins that is a perfect mixture of sweet and hot - Brown sugar, sugar, salt, onion salt, garlic powder, dry mustard, thyme, spanish paprika, cayenne, cumin, and red pepper flake. After 12 hours of smoking, the sugars caramelize just right and the smoke and heat from the red pepper and cayenne penetrate all the way through the meat. Anyone else have experience smoking? I read somewhere that after 4 hours or so the meat stops taking in smoke. I can't really tell if that's true or not.

I'm HIV positive they did.

QUOTE (southsider2k5 @ May 17, 2011 -> 09:08 AM) FWIW, I was there with you. Ha, didn't read this before I posted.

QUOTE (Steve9347 @ May 17, 2011 -> 09:02 AM) J4L gives up on this team because we didn't trade Asik for Courtney Lee. I want my props as Asik's most ardent supporter. Go. You weren't the only one. I believe SSK5 (among others) was with us too.

Anyone else getting LA Noire? I just picked up a copy through Amazon. Over night delivery is 99 cents and it comes with a 15 dollar credit towards a future purchase. Not bad.

QUOTE (southsider2k5 @ May 16, 2011 -> 08:58 AM) The dunk on Wade was way better. Going through someone is always more impressive to me. I thought the sound of the put back made it slightly better. Sounded violent.

Remember how everyone called me dumb for saying the heat were a better matchup for the bulls..... Good defense+iso offense = good matchup.

QUOTE (Quinarvy @ May 15, 2011 -> 09:00 PM) TURKISH HAMMER I wish we had Courtney Lee!! We need a better 2 guard to win!! Ahahahhhhhhhh bench mobbbbb!

QUOTE (Stocking @ May 15, 2011 -> 04:16 PM) what was the page for tnt live stream camera for tonights game? http://www.tnt.tv/sports/nba/overtime11/?type=2

QUOTE (Buehrle>Wood @ May 13, 2011 -> 03:52 PM) The Bulls are going to absolutely destroy the Heat. This series won't be close. I'd like to say Bulls in 6, but you know the NBA wants this to go to seven. So i'm going with Bulls in 7 with each team stealing one on the road.

QUOTE (Steve9347 @ May 13, 2011 -> 02:04 PM) You realize that TNT streams the games via the internet right? You can pick up to four camera angles, too... My buddy doesn't have cable but has been watching on that, runs the hdmi straight to his tv and it looks awesome. Yeah, TNT overdrive. I do that when it's available, but it's sort of a pain to watch. 3 of the camera angles are pretty wretched and the 4th is the top of the backboard camera. Plus no replays, which in a game involving Rose (and now Wade and Lebron) is pretty key. It's certainly better than nothing, but it's not nearly as good as the tv broadcast.

QUOTE (LittleHurt05 @ May 13, 2011 -> 01:03 PM) Don't you need cable to watch sports and AMC/HBO? I get ESPN through the xbox, the sox/bulls/hawks are on WGN/WCIU occasionally, otherwise it's network tv or the bar. I used PSN (or Netflix) for the AMC/HBO stuff, but now I might have to start going through a different service since Sony took on a war against hackers without having a firewall in place.

QUOTE (BigSqwert @ May 10, 2011 -> 02:05 PM) Honestly I've never even tried doing that. Maybe someone else can chime in. I'm like three days late on this, by my 2010 Ford Escape (with Sync) plays my iphone stuff over bluetooth and the quality is very high. We listen to my iphone music and pandora over it, and on roadtrips we watch hulu plus and netflix with it. It's pretty great.