If I did something wrong, I apoligize

[tri 5 ron]

Hi guys,

I'm not sure what has happened, but I had started a thread earlier today asking about how to cut a large 11lb Sirloin.

I realize that there were some differing opinions as to what I should do, and I appreciate the input from those who were giving advise.

 I just finished eating dinner, and was coming back to post the results with some final Q-view pics, of the finished meat.

I see that the thread has been moved, and I am apparently denied access to it.

I'm sorry if I have done something wrong, and would like to know what I did.

I very much have enjoyed reading, and learning here in the past few weeks, and in no way did I mean to break any sort of rules.

Please advise me on what I may have done wrong, so that I will know what to avoid allowing to happen again.

I hope to continue to be a member here, and to continue to learn from those who are more experienced than myself.

Did I post too many pics ?

Did I post on the wrong area of the forums ?

Did I break a rule ?

Thanks,

Ron

 

[solaryellow]

You did nothing wrong Ron. I and a couple other members had some differing viewpoints that resulted in the moderators needing to take a moment and do some refereeing. My guess is your thread will reappear with a bit of editing on our behalf. I hope your smoke turned out great.

 

[scarbelly]

This forum was built on members supporting each other not throwing insults and I am the one who flagged it as inappropriate.

My sense is that it will be edited and back up

Hope your smoke went well

 

[alblancher]

Tri 5 Ron

Look What You Did   You been here less then a month  and look all the poop you started!  It's your fault. 

Just kidding  I thought you asked a great question and as we sometimes find Great minds do not think alike.  Give it a minute, let the thread get cleaned up and I would sure as shooten like to see your completed qview.

To everybody else.  Just to let you know that I enjoy this forum a lot more now that I don't take things to seriously.  People that I don't like, I ignore.  Newbies and members that I respect and like, I follow and try to add to their conversations.  Darn, there are people in my family I speak to maybe twice a year so I don't know why it would be different on a public forum.

The only thing I do take seriously is bad advice about cures or other safety issues.  So keep it safe and lets have fun.

 

[flash]

You guys were arguing on how to cut up a steak!!

 

[pineywoods]

It was nothing that you did it was other members that caused your thread to get sent to the Moderator Section for a discussion.

 

[tom37]

HeHeHeHeHe Solar had to go to the principals office,, LMAO 

Sure hope I spelled principals correctly, or I'll end up in spelling class again.!!!! 

Now I gotta go find Ron's post so that I can check out the pics of the finished product. 

 

[raptor700]

HeHeHeHeHe Solar had to go to the principals office,, LMAO 

Now I gotta go find Ron's post so that I can check out the pics of the finished product. 

  

 

[tri 5 ron]

Ok, thanks all,

glad I hadn't broken some unwritten cardinal rule. LOL!

for those who are interested, here's tonight's finished tasties...

(and yes,... the T-rex was pleased)

Happy Memorial Day too all.

and a Huge Thanks to all who serve or have served to protect our country.

We haven't tried the chicken yet,

but the Sirloin was fantastic !

 I think maybe a "midnight chicken samich" may be in order !

 

[mossymo]

That sirloin looks absolutely delicious, nice looking bird also! You done well, congrats!

 

[raptor700]

You pulled off a great smoke Ron,

The color is Amazing!

 

[tom37]

Ron, may I suggest that if you like chicken, to try a beer can chicken. They rank right up there with the spatchcock chickens.

Watch it tho, they have been known to shoot juice all the way across the table when ya cut into them.

Awesome looking stuff you got there.

 

[raptor700]

Ron, may I suggest that if you like chicken, to try a beer can chicken.  

Tom has a great point, I've never had a bad "beer can chicken"

 

[tri 5 ron]

Uhmm,...

OK, but I have a question,...

Just exactally how do you get the whole chicken into a Beer Can ??????

JUST KIDDING !!!!

I've done beer can chicken on the grill before, but haven't yet tried it in the smoker.

The chicken in the above pics is my first attempt at a Brined Chicken.

I did a simple Salt and Cayenne Powder brine for 24 hours, before putting it in the smoker.

I'll be giving it a taste test tomorrow I'm sure.

 

[scarbelly]

Ah but you have it backwards - How do you get a 40 oz into a chicken LOL

 

[tri 5 ron]

now you guys have me thinking.

HMmmmmm,...

Mini-keg,...... 25+lb. Turkey,.....cooked Trash Can style !

I can tell I'm in good company here !

 

[shhaker]

Uhmm,...

OK, but I have a question,...

Just exactally how do you get the whole chicken into a Beer Can ?????

thats awesome, just dont ask how to cut it up. we dont need any more excitement......friggen new guys...welcome btw!! lol

 

[raptor700]

Ah but you have it backwards - How do you get a 40 oz into a chicken LOL

    

 

[SmokinAl]

Great job Ron, Awesome color on the chicken ( I second the beer can chicken, never had a bad one ). The sirloin looks delicious! Sliced thin it will make some great sammies!   

 

[Bearcarver]

Ron,

Your Beef & Chicken Look Great !

I had to leave last night, and just found out what happened to that thread.

You did nothing wrong. It was just a discussion.

Your first question was about a time line on your 11 pound sirloin making it within 5 to 7 hours.

I gave a wrong answer, and was corrected by a member, and thanked him for it.

Then a few posts later, you said you didn't really have a time restraint, but you would still like to cut it in 2 pieces or more to get more smoke penetration.

I told you cutting it in 2 pieces would be fine to get more smoke on a bigger area, but I wouldn't go with more than 2 pieces, because you will be sacrificing tenderness for smoke.

Others kept telling you not to cut it at all, because you will be able to get it done in that time line in one piece.

I mentioned to you that you shouldn't have said you had a time restraint, and that is why others are still telling you not to cut it.

Then one member flew off the handle at me, as he has done to others before.

I have been in a number of these. A few of them have been stopped (correctly) by the moderators.

This one came to one of the members calling names. I'm sure this is why it was killed.

No matter what the discussion, argument, debate, or whatever you want to call it, there is no reason to result to name-calling.

Sometimes it is hard to avoid talking like they do in other forums, but most of us are able.

Smoke On,

Bear