Stillers Jr.

Here are mine...Steelers centric obviously. I dislike every other team.

 

• James Harrison 99 yd Int return TD as the half ends in SB
• Holmes TD to win the SB

 

Most heart-breaking "almost" TD.

• 1994 AFFCG - O'Donnell to Foster w 4 seconds left ...knocked away by Seau.

I was 100% positive they were going to score there.

Took me months to get over.

I hate to brag, but I scooped up a sweet Weber Genesis Silver C this week for $75 off Craigslist.

 

It's real nice... SS grates, a side burner and it's blue!

Love it. 

Need to ask this question to you folks that are much more college football savvy. I don't follow or watch CF so these names tht are drafted mean little to me other than what I read afterwards.
 
So while I can't comment on the perceived quality of a specific draftee, I will comment on the positions drafted.
 
That said, Le'Veon Bell could be the next Barry Sanders for all I know. He's probably not, most likely he's an 'ok' RB that is capable. I think that's a reasonable assessment....at least for now
 
I have a problem drafting an easily fillable position (RB) in the 2nd round when you have glaring needs on the defensive side of the ball that aren't so easy. ILB specifically.
The difference between what Le'Veon Bell is going to bring to the table and viable Free Agent RB is probably not going to be that great.Plus the avg "lifespan" of an NFL RB is 3-4 yrs.
Factor that in with the state of our Oline/running game in general...i believe we wasted a 2nd rounder.
Does anyone argue that taking Arthur Brown instead with our #2 made much more sense? Again, I don't know Art Brown from a hole in the wall, just what I read. But if he turns out to be a stud and we passed on him to take a RB...I will be pissed.
 
Thoughts??

Please do yourself a huge favor...if you are looking to buy a gas grill:

 

Check your local Craigslist. Weber grills are built to last and people sell them all the time. Mine is 12 yrs old and cooks perfectly.

I see Silver B's on there frequently (a few x a month) for between $50 - $75.

Occasionally I'll see Silver C's (side burner) too.

 

You spend 2 hrs cleaning it up, invest another $50-$100 on replacement burner/starter/grates (which are simple to install) from the website and you have (practically) a brand new Weber for $150-ish.

 

I set up an alert with Craigsnotifica (Android App) and see deals out the wazoo.

Last year I got a Crate and Barrel Performer in perfect condition for $25.

 

Or if you're impatient and want to drop $650 at Home Depot, be my guest.

Another brisket questin and one that is often debated, foiling.

 

Do you alway foil and if not, have you in the past and did you notice a differeance? I see a lot of individuals swear by not foiling of the smoking forums I visit, while other would not consider not foiling. I'm in the foiling camp, only because it's the only way I've ever done it. That said, I've never been real happy with the lack of bark because of foiling.

 

Typically when I foil, at ~165 deg. the rub is still wet and burnt ends are not 'burnt". Then wrapping in foil makes the situation even worse, the rub compound turns more mushy. the flavor is still there, but presentation is not great this way. 

 

Could this be more the product of using water in the water pan thus introducing unneeded moisture vs. using no water (adding sand as an option). Seems without the added moisture, the rub would have a better chance to "set"?  

 

I always foil Brisket. Obviously this will make the outside "wet"...

Once you've foiled sufficiently, open it up.... and pump the temp to firm things up.

Keep an eye on it, but that will work.

 

I don't believe water in the pan is the culprit.