http://www.exabyssus.com From Hell Ex Abyssus Ex Abyssus Evo RSS Parser 60 http://www.exabyssus.com/images/evo/minilogo.gif http://www.exabyssus.com 94 15 Nuke-Evolution Powered Site en-us webmaster@exabyssus.com 2012-05-19T21:40:56-07:00 hourly 1 2012-05-19T21:40:56-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1065#2861 2861@http://www.exabyssus.com here 2012-04-28T03:48:48-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1064#2860 Made some great ribs this past Sat. Here are the pics of the prep and cook...... If some words are spelled wrong sorry I am Dyslexic drunk, and listening to Disturbed!!!!!!

Well I did not catch any pics of me putting the rub on, but I am sure most of us know how to do that by now!!!!!!!! Also for my St. Louis Ribs I always use the 3,2,1 Method. Best way to do Ribs I think. Best Tasting anyway, only downfall is it takes 6 hours.

1. Here are the ribs after about 1 hour, I opened the smoker for the first mopping.


2. After 1.5 hours, and a mopping.


3. The 2 hour mark, and mopping.


4. This is the at the 2.5 hour mark and mopping, 30 minutes before I wrap the ribs for a 2 hour steam and melt in foil.


5. The last part of the smoking process, this pic was taken about 5 minutes before wrapping the ribs. That and it was just a nice Spring day out.


6. This is where i started the wrapping process. I had to cut the slabs down to 3 to 4 bones because for some reason all my extra wide foil had disappeared, ain't that just weird?


7. When I wrap the ribs, I am looking for really 2 things, pull back, and increasing the sweetness of the meat, that is how most Northerners like ribs, Sweet. That is also why we use mostly fruit woods when smoking. Step 1:, well for me anyway is, taking a piece of foil any laying the ribs on it so there is enough room to make a triangle(tent) of the foil when everything is done.


8. Step 2: I like to add alittle butter to each foil tent.


9. Step 3: Add some brown sugar to each foil tent on to the top of the butter.


10. Step 4: Add about 1 tablespoon to each foil tent on top of the brown sugar, and butter.


11. Step 5: Add a liquid to the bottom of each tent. When the liquid heats it will cause it to steam, which will cause the meat on the ribs to pull back from the bone, and will also make the meat really moist, and tender. You ca use pretty any liquid for this I.E. water, apple juice, apple cider. You don't need much either about 3 tablespoons. I used some beer, it is what I had on hand.(You really can not see it in the bottom it is under the ribs.)


12. Step 6: Close the tents so no steam escapes.


13 Step 7: Place on a grill with direct heat.


14. Make sure the grill is covered and no one disturbs it for at least 2 hours.


15. This is the important part. When the meat is wrapped and on the grill, make sure that temperature DOES NOT exceed 300* for those 2 hours.


16. Just to let you all see what I used in the foil tents.



17. Step 8: Almost done. Now you will need to unwrap the tents and remove the ribs for the last part. This is the direct heat part. Depending on how you want your ribs to look. You should leave them on the heat for ATLEAST 20 minutes. Technically the ribs are done, and can be eaten, this step allows you to achieve  crispness, and tenderness. I leave mine on for usually 40 minutes, turning 2 or 3 times. If you like sauce this is the time to add it. We don't. Here are my ribs thus far.


18. Some people in my house like ribs alittle charred. So I took the temp up too 400*, and let the fire do its thing.




Sorry I do not have any pics of them plated. Will take some pics the next time around of plated meat. My family already looks at me strangely because I take pictures of food LOL.

19. And again it was just a really nice day out.


Anywho grill on peeps and hope yo enjoy the post and pics,

Max]]> 2860@http://www.exabyssus.com St. Louis Ribs Done Right from Sat. 2012-04-23T18:18:53-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1057#2853 Here are some pictures of Beer Can Chicken  Hope you enjoy!

Your can see my 55 gallon drum that I am using for my UDS in the background LOL....





When grilling beer can chicken you want to stay around 225-250
]]> 2853@http://www.exabyssus.com Beer Can Chicken 2012-04-02T17:27:34-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1056#2852 This last weekend, I was in a cooking mood! HA! When am I not, right? Last Saturday my buddy dropped by so I had everything to make some fatties so that is what we made for dinner.

Basically what you do is take a pound of Ground Chuck, season it some, put it in a gallon zip-lock bag, and roll it out with a rolling pin.

Once you have it rolled out, cut the sides of the zip-lock bag and then open it. take a rice mix and put it in the middle of the ground chuck and roll it up.

Next weave a package of bacon into a square. put the roll of ground chuck on the edge of the bacon and roll it up.

Place on a grill with indirect heat at 250-300 for about an hour. You can add some wood for a smoked taste.

Here are some pictures.


1. This is a picture of the nice day and some smoke coming off the grill.


2. Just a few pictures


]]> 2852@http://www.exabyssus.com Rolling a Fattie 2012-04-02T17:21:38-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1041#2847 2847@http://www.exabyssus.com Philly Cheese Steak 2012-03-01T05:03:28-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1049#2843
http://www.youtube.com/watch?v=DEOk6fwTuxI&feature=related

http://www.youtube.com/watch?v=WUKr29CDUEA&feature=related

http://www.youtube.com/watch?v=HRxEAfTSH48&feature=related  "dude starts running after him!"

http://www.youtube.com/watch?v=-kSFPDRT9f4&feature=related

http://www.youtube.com/watch?v=xFlU7iDdkR0&feature=related

http://www.youtube.com/watch?v=uSqCkK7RIMI&feature=related

http://www.youtube.com/watch?v=Q8lKo4h-sPI&feature=related]]> 2843@http://www.exabyssus.com Funny Videos 2012-02-03T03:35:28-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1047#2841
All I have to say is it is the biggest piece of shit that activision has put out in a while. It is a copy and paste of CoD MW2. Almost everything is the same.

The only difference is the maps, and well those are smaller than that of any of the other CoD games.

I am glad I did not pay for this game. The whole thing was a waste. It too me like 4.5 hours to complete the single player on the hardest setting.

The Coop was basically, well lest say this, I would rather play one of Peppers Strategy games.

In all total waste of $59.99, that is if you were foolish enough to buy it. Like I said I am glad I didn't.

Good game to get rid of to make space on my hard drive.]]> 2841@http://www.exabyssus.com CoD MW3 2012-02-01T17:25:27-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1043#2836
1. This is the front parking lot, we had to push the planes out because we were receiving a Wind Turbine and had to make room to get it in the shop. The front plane by the light pole is a Gulfstream Sabreliner, yes infact it was donated from the U.S. Army.


2. Here is a picture of one side of the hanger bay. This is part of our class room as well.


3. Close-up of some of the planes.


4. Here is a picture of an engine that my group overhauled. It is a Lycombing Continental 240.


5. Here is something everyone in the school has to learn how to do, saftey wiring.!.!. It sucks the first time took me about 2 hours to do, because you want it to be just perfect. Now it takes me like 1 minute to do the same thing.


6. Oh here is a fun little game that one of our labs contained. Tell what each fitting is for, what material it is made from, what type of pressure it can take, and what type of threading it has on it. LOL Have fun!!!


7. The place would not be the same with out class mates. this is one of my buddies Joesph. LOL you can see my brother in the background!!! THE OLD DUDE!!!


8. Here is Simon in the front, who was trying to do his taxi driver impression "You talking to me?" And in the background is Pete. They are good peeps!!!


9. Here we are in our classroom. And here is Simon copying off me LOL......


Oh how fun school is!!!! Wish I would have done it like 10 years ago...]]> 2836@http://www.exabyssus.com Heretics' School 2012-01-27T15:25:35-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1042#2835
Chicken Marsala:

This is what you will need.

1. 3 chicken breasts cut into strips then halved.
2. 1 pound button mushrooms sliced.
3. 2 cups all purpose flour.
4. 1 Tbsp Italian Seasoning.
5. 1 Tbsp Garlic Powder.
6. 1 stick of salted butter. (yes the real thing!)
7. Some Olive Oil, or Canola (If you use Olive Oil just use regular, this is not used for taste but for heat.)
8. 1 1/2 Cups Marsala Wine.
9. Equal or more parts water to wine.
10. One Gallon Zip Lock freezer bag.

First things first, get a large sauce pan, and a pot on the stove.
1. On low in the pot add wine, and equal part of water bring to simmer. Do not go over low or the wine will reduce.
2. On medium heat add oil and a tab(1Tbsp) of butter to the pan.
3. Once oil is hot add sliced mushrooms, season with pepper, and salt to taste.
4. Stir mushrooms until browned. When mushrooms are brown add to wine, water mixture.
5. In freezer bag add in flour, italian seasoning, and garlic powder. Mix them thoroughly.
6. Now add chicken to freezer bag and dredge.
7. Add another tab of butter to pan and more oil. Once oil heats add chicken. Season chicken with salt and pepper to taste.
8. Cook chicken until golden brown.
9. Once chicken is golden brown, remove from heat, and add to wine, water mixture.
10. Let simmer until sauce reduces. After sauce reduces remove from heat and let stand 5 to 10 minutes.
Best served over thick pasta. I use No Yokes thick style.


1. Mushrooms Cooking.


2. Mushrooms added to pot of wine and water.



3. Chicken starting to cook.


4. Chicken Done Cooking.


5. Chicken Marsala Done.
]]> 2835@http://www.exabyssus.com Chicken Marsala 2012-01-24T21:25:46-07:00 http://www.exabyssus.com/modules.php?name=Forums&file=viewtopic&t=1040#2830 I only have a few pictures for this, people kept on bugging me all day. I started smoking this brisket at 11:00pm Christmas Eve. It stayed on the smoker until 5:00pm Christmas Day.

1. Here is the Brisket right after prep. Steps were as follows.
a. Un-packaging
b. Washing, and drying
c. Mustard Rubbing
d. Adding Dry Rub
  1. 1/2 cup Paprika
  2. 1/2 cup Kosher Salt
  3. 1/4 cup Cracked Pepper
  4. 1/4 cup Fresh Coarse Ground Pepper
  5. 8 TBSP Garlic Powder
  6. 6 TBSP Onion Powder
  7. 1 TBSP Chilli Powder
  8. 1 TBSP Red Pepper (powder)  


2. Brisket after about 3 hours.

3. Picture of the fire in the fire box. I used half apple wood and half cherry wood.


Like I said not many pictures, but people would not leave me the freak alone.]]> 2830@http://www.exabyssus.com Christmas Smoking 2012-01-19T21:56:54-07:00