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Post by guyatacomputer - NE St. Peters on Jun 23, 2019 13:44:44 GMT -6
Screw the rain... beef short ribs and a small chuck roast smoking over a hickory fire... a few adult beverages and a few hours will do the trick! Two hours in!  When's dinner?
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Post by guyatacomputer - NE St. Peters on Jun 23, 2019 13:46:26 GMT -6
Definitely a chaotic pattern... Any sign of this pattern breaking? I think originally it was supposed to be done by Saturday, then Sunday. Now it looks like it's going to linger until Monday. |
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Post by WEAXWATCHER on Jun 23, 2019 13:54:23 GMT -6
Screw the rain... beef short ribs and a small chuck roast smoking over a hickory fire... a few adult beverages and a few hours will do the trick! Two hours in! When's dinner?
Hour and a half... |
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Post by BRTNWXMAN on Jun 23, 2019 13:59:00 GMT -6
Nasty storms heading towards Cape and Sikeston...2 distinct couplets in the line.
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Post by WEAXWATCHER on Jun 23, 2019 14:00:32 GMT -6
Nasty storms heading towards Cape and Sikeston...2 distinct couplets in the line. They're warned... |
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Post by WEAXWATCHER on Jun 23, 2019 15:09:39 GMT -6
Experiment over! Taste test imminent!  |
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Post by jmg378s on Jun 23, 2019 15:21:53 GMT -6
Man, that looks good. I do briskets and pork ribs all the time. But I really need to add beef ribs to my rotation  |
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Post by WEAXWATCHER on Jun 23, 2019 15:26:53 GMT -6
Man, that looks good. I do briskets and pork ribs all the time. But I really need to add beef ribs to my rotation These were small. I need to find a place that will cut them 3, 5 ribs wide and 6 to 8 inches long. They are delicious! This cook is my trial to see if I got the patience to do a brisket. I do! And I've never done one. I have a stick burner. |
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Post by Snowman99 on Jun 23, 2019 15:37:29 GMT -6
Brisket takes a while, but man it's worth the wait. Great stuff.
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Post by guyatacomputer - NE St. Peters on Jun 23, 2019 16:48:37 GMT -6
Man, that looks good. I do briskets and pork ribs all the time. But I really need to add beef ribs to my rotation These were small. I need to find a place that will cut them 3, 5 ribs wide and 6 to 8 inches long. They are delicious! This cook is my trial to see if I got the patience to do a brisket. I do! And I've never done one. I have a stick burner. I've done short ribs in the crock pot many times. But never tried them on the grill. I would think they would be difficult because of the amount of fat they generally have. |
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Post by Tilawn on Jun 23, 2019 16:58:39 GMT -6
Are the thoughts still the same of more complexes of showers and thunderstorms to develop again tonight?
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Post by Snowman99 on Jun 23, 2019 18:01:48 GMT -6
Maybe some rain tonight, but wouldnt bet on it. Then looks pretty dry for the week. Maybe some afternoon storms wirh all the moisture arou d but shouldnt be anything widespread.
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Post by Snowman99 on Jun 24, 2019 0:59:18 GMT -6
Well both the GFS and Euro only have .25 to .5 or so of rain the next 10 days. Just warm, not excessively hot either. Mostly around 90-ish.
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Post by STGOutdoors on Jun 24, 2019 7:46:34 GMT -6
Well both the GFS and Euro only have .25 to .5 or so of rain the next 10 days. Just warm, not excessively hot either. Mostly around 90-ish. Tough to warm up this airmass too much with the amount of moisture in the air and ground. We may not get the mid and upper 90's, but it'll be nice and steamy. Looks like the active pattern has finally relaxed. However, could we expect the garden variety thunderstorm season to be a little more productive than normal due to the amount of moisture at the surface? |
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Post by scmhack on Jun 24, 2019 8:03:28 GMT -6
I wonder what will happen with that cluster over the lake
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modracer
Weather Intern
MASCOUTAH, Illinois
Posts: 835
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Post by modracer on Jun 24, 2019 8:14:43 GMT -6
Talk to the butcher at Tom's in town, or try Trenton processing. We'll stop in at Trenton and they will cut our grillin Ribeye's 2-2 1/2" thick for us, don't see why they wouldn't do your ribs. Oh, and while there, grab some of their various sausages and brats. Man, that looks good. I do briskets and pork ribs all the time. But I really need to add beef ribs to my rotation These were small. I need to find a place that will cut them 3, 5 ribs wide and 6 to 8 inches long. They are delicious! This cook is my trial to see if I got the patience to do a brisket. I do! And I've never done one. I have a stick burner. |
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modracer
Weather Intern
MASCOUTAH, Illinois
Posts: 835
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Post by modracer on Jun 24, 2019 8:26:13 GMT -6
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Post by BRTNWXMAN on Jun 24, 2019 9:08:50 GMT -6
Trenton is hands down the best butcher/processor in the region...we always have our geese processed there...the smoked goods and brats are incredible!
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modracer
Weather Intern
MASCOUTAH, Illinois
Posts: 835
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Post by modracer on Jun 24, 2019 9:57:54 GMT -6
BRTN, We've never taken our birds in there, but all our deer go there, they do a phenomenal job, closest you'll find to an Old Fashioned Butcher also. Trenton is hands down the best butcher/processor in the region...we always have our geese processed there...the smoked goods and brats are incredible! |
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Post by Frivolousz21 on Jun 24, 2019 10:52:44 GMT -6
Just had 3 mins of heavy rain.
Well about 45 mins ago in Swansea
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Post by BRTNWXMAN on Jun 24, 2019 11:21:31 GMT -6
BRTN, We've never taken our birds in there, but all our deer go there, they do a phenomenal job, closest you'll find to an Old Fashioned Butcher also. Trenton is hands down the best butcher/processor in the region...we always have our geese processed there...the smoked goods and brats are incredible! If you've never had duck or goose salami you're missing out! |
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Post by John G -west belleville on Jun 24, 2019 12:24:52 GMT -6
BRTN, We've never taken our birds in there, but all our deer go there, they do a phenomenal job, closest you'll find to an Old Fashioned Butcher also. If you've never had duck or goose salami you're missing out! Who wants to try my duck sausage? |
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Post by Snowman99 on Jun 24, 2019 12:38:18 GMT -6
umm
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Post by WEAXWATCHER on Jun 24, 2019 12:50:00 GMT -6
Talk to the butcher at Tom's in town, or try Trenton processing. We'll stop in at Trenton and they will cut our grillin Ribeye's 2-2 1/2" thick for us, don't see why they wouldn't do your ribs. Oh, and while there, grab some of their various sausages and brats. These were small. I need to find a place that will cut them 3, 5 ribs wide and 6 to 8 inches long. They are delicious! This cook is my trial to see if I got the patience to do a brisket. I do! And I've never done one. I have a stick burner. I frequent Toms for their brats and summer sausages. Good stuff. I spoke to Winnemans (sp?) Today they'll do it too. I will ask Tom's today. Thanks modracer! |
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Post by jeffcobeeman on Jun 24, 2019 16:52:46 GMT -6
G and W Meats in St. Louis does the best job on sausage of any kind around here. I have used Swiss Meats and Hermann Wurst Haus a few times, but G and W is the best. They make a bunch of different brats, plus they make the brats for Grant's Farm. They told me they are willing to make brats or summer sausage from anything I'm willing to bring them. They have made it from geese, emu, ostrich, and gator. I may take them a bunch of boned out squirrels and see what they can do!
Side note... I'm hoping this is truly a break in the pattern and not just a lull. I bought a kayak two months ago, and it's still sitting in my garage!
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Post by beaker - Dardenne Prairie, MO on Jun 24, 2019 17:19:40 GMT -6
Freak heat wave at scott. Lol
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Post by Chris Higgins on Jun 24, 2019 23:58:54 GMT -6
Looks like we go from mcs headaches to trying to forecast the whims of a weak cut-off low or shear axis trapped under the building ridge. Extended dry time is unlikely in that pattern. More waves of wet... but at least the timing will be a little easier as most will be diurnally driven.
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Post by unclesam6 on Jun 25, 2019 0:54:23 GMT -6
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Post by scmhack on Jun 25, 2019 6:43:39 GMT -6
Freak heat wave at scott. Lol "Suspect" Nahhhh. Totally Legit. |
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Post by Snowman99 on Jun 25, 2019 7:12:51 GMT -6
that's a hell of a heat index, temp of 119 and dp of 115. Yikes
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