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Oh happy Father's Day anticipation, I bought my burial casket today!

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  • texastweeter
    commented on 's reply
    EdF the cannibals don't call it the "long pork" for nothing!

  • EdF
    commented on 's reply
    I kind of figure at that point, it just won't be my problem!

  • texastweeter
    replied
    Watch out for grave robbers when they lay you down. Toss the body and steal the casket!

    Leave a comment:


  • texastweeter
    commented on 's reply
    Those bluegill smoke up nice with salt pepper and a bit of dill! just squeeze a lemon overtop.

  • LA Pork Butt
    replied
    Are you thinking cremation? LOL

    Leave a comment:


  • Spinaker
    replied
    Great to hear you are on the mend! That smoker is a thing of beauty.

    Leave a comment:


  • DeusDingo
    replied
    scary stuff, glad you are doing better! that roast looks amazing

    Leave a comment:


  • fzxdoc
    replied
    Sounds like your smoker is getting some attention, with that beauty of a prime rib roast. How often do you use it, ddmcwhirter ?

    Congrats on living to smoke another day. Sounds like a scary time for you. Glad it's all behind you.

    Kathryn

    Leave a comment:


  • ddmcwhirter
    commented on 's reply
    Yeah...I got three colonoscopies in two days, not counting the surgery. In the follow up, this doc says they saw three small polyps. Need to come in and we'll cut those ( they couldn't while I'm still bleeding). Sorry, but I ran for the hills!

  • Bogy
    commented on 's reply
    Glad you are still with us. My 89 year old mother scared us last year when she passed a lot of blood (not as bad as you had), nursing home rushed her to the hospital by ambulance, wife and I rushed there, by the time she was cleaned out so they could look at the colon, they couldn't find anything. Lots of blood vessels there, they said whatever had bled had healed itself in the meantime.

  • EdF
    commented on 's reply
    Glad you "beat the Reaper". Had a couple of episodes myself!

  • ddmcwhirter
    replied
    I noticed my "join date," November 2014. This was within a few weeks of nearly dying on Halloween, October 31. I started that day with a sore back (too much golf), got invited to play at a nice course, took two lower back pain aspirin (one gram total...my Mother swore by it), strained at the stool, did not eat, played golf while drinking lots of beer, cruised to my favorite bar with lots of buddies, still hadn't eaten anything, drank some more. Suddenly felt like I was gonna have the runs...that's odd. Men's room was busted. A friend kept the ladies back while I checked out their nice room. Lots and lots of blood exploded...what the hell...OMG! I spent about ten minutes cleaning up this ungodly mess, till it sparkled again. Stumbled out and took a seat and broke into a major sweat. Folks brought me an ice cold towel...oh thank you! Felt fine! Went back outside and took a seat. All okay! Then my buddies saw that my nice light colored golf slacks were turning dark...in fact, blood red. That's when I finally passed out. Ten arteries supplying the colon had to be plugged (micro stents) or cauterized. A nice nurse explained that the arteries were already growing new extensions, so no, I wasn't going to lose my colon. Praise the Lord!
    Of course, the doctors said none of what I'd done would have caused such duress.
    Oh, maybe that popcorn you'd eaten the night before...really?
    So...you can abuse your body quite a lot but hopefully not succeed at killing yourself.

    Leave a comment:


  • ddmcwhirter
    commented on 's reply
    Ain't it great! I want the more powerful Garden Pest model. I tried to take out a big red wasp, surely I blinded the bugger, but he must have been able to smell me and he let me know that I'll have to do better than that!

  • ddmcwhirter
    replied
    It's great to be back on! For the last year, I've been putting in a pond stocked with bluegill, catfish and bass...it is doing very well. I guess I ought to look at smoking catfish steaks! This week we smoked dry cured pork belly (bacon with a capital B) and a cured brisket (passassastrami).

    Leave a comment:


  • ddmcwhirter
    replied
    I mentioned that quarter inch steel plate above, that slides into the firebox. Well, almost three years later, I've discovered its real value! For Christmas 2017, Thermoworks.com exposed their test kitchen results for Prime Rib roasts. To get the perfect crust and have no gray line in the meat, they found the roast should be salted and peppered, refrigerated to near freezing, and then seared on a very hot surface with a little oil. It will look fully cooked on the outside. Then smear on garlic gook or whatever as desired and place in the smoke box.
    We did not cut the bones nor cut out the core. The value of that plate? Sitting over open flame and two feet square, it was about 700F and large enough for this full seven bone roast! Smoking takes a long long time at 220 F because, well, the meat was nearly frozen (31F in the center). I hit 115 in the center after nearly ten hours...the ends were reading 125...so I pulled it. OMG! Click image for larger version

Name:	Christmas 2017 Prime Rib.jpg
Views:	115
Size:	106.7 KB
ID:	508705

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