Texsox

I'm not certain it helps Moncada break out of a slump either.

So you really don't think Burger could play second better than Yoan? I think he could be an All Star there.

I would agree until having COVID. Now I'm at least open to the idea he's not back to 100%

I hadn't thought of this but this could be why Grandal was starting today.

You don't think Burger is athletic enough to make the switch? I think he would be much better at 2nd than Moncada.

I was talking about Grandal

Tony had a tough choice. You want him hitting today to ride that slump busting momentum but DH would have caused a bigger problem.

Burger!

Sorry, that should have been in green.

Perhaps trying to get some momentum built. Glad to perhaps see Tony taking this record seriously.

Like a (grand)father figure.

Signs. At least one should make you smile.

Stupid move by Tony playing him today. So what if his bat seemed hot.

Fixed. Embrace the sunny side. ?

Yoan "In Play, Out"™ Moncada

What's your prediction?

Wrapped at 170 this time. It didn't really stall at all. Perhaps because it's about 100° out here. Holding the temp under 250° has been a struggle. I'd like to be closer to 225°

I would have flipped Garcia and Mendick, but overall what I was hoping for.

Every time someone figures out a loophole they add a new rule

Love the theme. I feel like I'm at Woodstock. Peace and Love everybody you're beautiful! I don't think it takes dropping acid to see rainbows and this team winning the central. As John Sebastian sang "it's ok to shoot for the moon" so predicting the Sox to be the hottest team heading into October isn't crazy. Yesterday I had a dream going up country coming into Los Angeles that in a sea of madness were some wooden ships which put rainbows over my blues. Heads predicted bum day yesterday and nailed it. I'm predicting lights out pitching. Combined two hit shutout.

I use butcher paper on brisket which doesn't help the cook time as much as aluminum foil. I've done both for pork and I think I like the foil better. When I had my big smoker neighbors would bring over briskets for me to put on. One neighbor would ask me not to wrap. I always felt like I was walking a tightrope with that one. I really wanted to try some salmon or trout this summer but decided that carrying a smoker all summer for maybe three or four cooks was too much of a hassle.

It really depends on a couple things. Of course your taste preferences. I just pulled the chicken off. It has a strong smoke flavor. I would really enjoy it on its own. It will even work in heavier recipes like gumbo or enchiladas. Toss it on a summer salad for your mahjong club and it is probably too strong. That's where I like fruit wood. The brisket has another six hours or so to go. I'll probably wrap in pink butcher paper around game time.

Whole chickens. I'll bone it after it cools and vacuum pack portions for later. My favorite is smoke chicken enchiladas in green sauce. Basically I'm taking advantage of the real estate in my smoker. The downside is it's hickory smoke, arguably not great for chicken. I'm also confused what happened to my post oak. That's my go to for brisket (like everyone in Texas). I can't remember running out. I'm wondering if my neighbor grabbed some and forgot to tell me. If I'm doing some pork I usually use peach wood and really like adding the chicken then.