I've yet to find Lipton soup in a packet. Well, I can't find the OLD kind. If there's a box from 1970 out there somewhere, it's probably still usable. It was this overly salted, dyed nuclear yellow chicken bouillon with dried parsley flakes and O shaped noodles - ringlets? - total garbage probably filled with poison. Then again if they still make it the ingredients are probably the same and masqueraded as being safe for human consumption, ha.
Picked up a pellet smoker. I'm hosting a big 4th party and I needed additional smoking capability. I went with the least expensive Traeger, the Pro 575. Sort of wish I went for the Ironwood 650 instead. Little bigger and better features.
If anyone gets to Massachusetts, Treehouse is worth the struggle of getting. It's the best beer for almost any style
It's expensive and time consuming. You can only get it at the brewery in Charlton, which is basically right in the middle of the state. But if your willing and you like fancy beers it's the best.
I bought a Pit Boss Pro Series 850 today, going to be nice to get back to smoking after a 2+ year hiatus.
Caught a pair of 15-20lb king mackerel last week. Oily fish (much like bluefish) They met the smoker to eventually become smoked fish dip. I did cut a good amount into small strips and put on the lower rack closer to the heat (weber barrel smoker) & made fish jerky that came out awesome... wish I did more of that
I had a Filipino co worker in the Air Force give me some squid jerky once. It took me an hour to chew through one piece.
yeah that shit is gnarly.... but it will probably survive the apocalypse. I smoked mine just a bit over normal smoking. have a friend that made "tuna jerky", not sure if he did it in a dehydrator or something but hard to comprehend it was flesh at one point...
Starting a 15lb full packer brisket Friday night. 225F for 15-20hrs. is the planned smoke time. Wrapped at 170F with butcher paper. Using Mesquite and Hickory. Already seasoned and vacuumed sealed in the fridge.
