How did you come up with your screen name?

[twissted]

Rc Collection 003.JPG

• twissted
• Oct 18, 2015

I use to build rockcrawlers, I still design and do some building rc sale rockcrawlers and desert buggies. I'm a Team driver for RC4WD and the name twissted is from the twisting of long travel suspension systems. so to put a twist to it I added another s to put twist to twisted. And that is a name I have been using in forums now for the better part of 10 years now.

 

[shoebe]

Twissted, love to see what in on the URL, but all I get is an error message

 

[twissted]

It was a bunch of custom rc cars that I have built over the years.

0531111520a_01.jpg

• twissted
• Oct 18, 2015

 

[twissted]

Here is what I'm currently working on.

Traeger Grill build 001.JPG

• twissted
• Oct 18, 2015

 

[davesfroggin]

My name is Dave and my favorite way to fish for bass is to use a hollow body frog. I.e. Froggin.

 

[slow smoker]

Slow Smoker seems obvious but I have to confess to a few failures when I have tried to speed up what should always be a slow process. My most recent failure was a beautiful pork loin roast which would have been pretty good but I didn't let it sit before I cut it which allowed the juices to flow out and the meat to become dry.

-SS

 

[Bearcarver]

 
Slow Smoker seems obvious but I have to confess to a few failures when I have tried to speed up what should always be a sow process. My most recent failure was a beautiful pork loin roast which would have been pretty good but I didn't let it sit before I cut it which allowed the juices to flow out and the meat to become dry.

-SS

If I might ask----At what Internal Temp did you take that Pork Loin to?

Bear

 

[nabor25]

I bought a lake house and the fellow next door always called me naborso when I got a computer I named my self nabor25, I was born on on the 25th of may.

 

[slow smoker]

Bear,

I think it was around 180 but I read something on the Smithfield website that said when large sections of pork are cooked the heat causes the moisture to go to the outer parts. By letting it sit for 10-15 minutes before cutting allows the meat to draw the moisture back in. They also recommend a lower final temp of 150. 

 

[twissted]

Trager build 001.JPG

• twissted
• Oct 20, 2015

Trager build 002.JPG

• twissted
• Oct 20, 2015

Trager build 004.JPG

• twissted
• Oct 20, 2015

I got it running this morning!

Traeger build 009.JPG

• twissted
• Oct 20, 2015
• 2

 

[Bearcarver]

 
Slow Smoker seems obvious but I have to confess to a few failures when I have tried to speed up what should always be a slow process. My most recent failure was a beautiful pork loin roast which would have been pretty good but I didn't let it sit before I cut it which allowed the juices to flow out and the meat to become dry.

-SS

 
Bear,

I think it was around 180 but I read something on the Smithfield website that said when large sections of pork are cooked the heat causes the moisture to go to the outer parts. By letting it sit for 10-15 minutes before cutting allows the meat to draw the moisture back in. They also recommend a lower final temp of 150. 

That's what I thought---180° IT is way too high for Pork Loin.

A few years ago the USDA changed the safe Temp of Pork from 160° to 145°. At that time I was following their guidelines & taking Pork Loins to 160°, and even at 160° they were beginning to get Dry. Since they dropped it to 145°, I've been taking mine to between 145° and 150°, and they have been awesome. Although it's good to let it sit awhile before slicing, I would say taking it over 160°, and in your case to 180° IT is definitely the major thing that caused it to be Dry.

Bear

 

[twissted]

smoked chedder 002.JPG

• twissted
• Oct 22, 2015

I just smoked some extra sharp chedder cheese! I will let it rest a few days and let you know how well it worked.

 

[bigkauna]

Mine came from what I've always said to my wife and kids when came to the final decision on what happens around here. "Remember I'm still the bigkauna"

 

[slow smoker]

Bear, 

Thanks. I thought that was high myself but I was in a hurry and probably cooking more than smoking with too high a temp in the smoker. I'll go slower next time and also reduce the final temp. When I go smoke slowly it always turns out better.

-SS

 

[themeatwagon]

I've been smoking for a few years and we just decided to build a smoking trailer. We're calling it The Meatwagon and I joined to start a build thread.

 

[bbqwillie]

Willie is my nickname. Had it since I was a kid. And I would rather cook and eat BBQ than anything else in the world. There you have it.

 

[heffy]

My first name Is Jeff. In college Arizona, I was called jeffy or Heffy.  Pig​-Spanish!  Not pig latin.  Name has stuck and apropos for smoking pig!​​​

 

[scalegoddess]

I worked for Wast Management as a dispatcher. Our facility was also a transfer station so we had to weight trucks headed to the landfill. I ran the scale also, hence the name Scalegoddess. Being in a male dominated building it was nice to be recognized. Lol!

 

[twissted]

She must be hot!

 

[mutantear]

Over sixty years ago, a mother of two (I'll call her "mom") became pregnant with her third child who would one day become my wife. It was a difficult pregnancy for mom inasmuch as she was always uncomfortable. It seemed that no matter what position her body was in she itched! It was an itch that nobody could reach. It seemed to come from within her. It was an itch that could only be assuaged by one thing - lying down on her left side. It was a very long nine months for mom, but it was a healthy delivery for both her and her baby girl. You've probably guessed the origin of my screen name by now. The constant pressure on my wife's right ear flattened the natural curve of it. It's a mutant ear. I'll bet you 're sorry you asked! :duck: