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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation > Cultivation Confessional
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Re: Cultivation Confessional Booth [Re: mushboy] * 2
    #29350998 -

Took my kids to a circus today. Old school big top style! I did surprisingly well navigating the crowd of dumb fucks wondering aimlessly with no direction, completely unaware of their surroundings!

I like to rub my briskets in ground coffee and sugar 48 hours before I smoke them. The sugar tenderizes the meat and then I end up with a “bitter sweet” smoke flavor at the end.

I’ll smoke them for 4-5 hours (I’ve been told that the meat only absorbs the smoke flavor for the first 4 hours anyway) and then wrap and move into my oven so I’m not tied to a smoker for 8-12 more hours.


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The Hitchikers Guide to the Shroomery

Sometimes you just have to shut up and color!
~CMS Wilbur

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Re: Cultivation Confessional Booth [Re: AZ Starman2112]
    #29351000 -

I picked up a vertical propane smoker off Craigslist for $50 with a propane tank at the beginning of Summer. I don't have time to monitor too closely so propane works best for me, and the results have been fantastic.


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Even if you fail, success is the knowledge gained along the way.


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Re: Cultivation Confessional Booth [Re: COgrower]
    #29351003 -

I use propane and a smoker box. Converted an old grill into a smoker. It originally had 4 burners so I removed 3 of them and only have one at the far end. I throw a pan of water directly about it and put everything at the far end. Holds temperature really well. Only drawback is having to reload the smoker box with chips every so often, which requires opening the grill up.


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The Hitchikers Guide to the Shroomery

Sometimes you just have to shut up and color!
~CMS Wilbur

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Re: Cultivation Confessional Booth [Re: OLDDAD77] * 1
    #29351006 -

OLDDAD77 said:
I’ll smoke them for 4-5 hours (I’ve been told that the meat only absorbs the smoke flavor for the first 4 hours anyway) and then wrap and move into my oven so I’m not tied to a smoker for 8-12 more hours.


ive done it that way as well and i dont notice much of a difference. i do like manning the fire and watching the smoker so its fun for me:cool:


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:hypnotoad:
Making Liquid Culture :  Go insane with LC
Mushboy likes these teks : Making shroom tea
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Re: Cultivation Confessional Booth [Re: mushboy] * 3
    #29351035 -

I typically will start them at 5 pm on the smoker and then throw them in the oven while I sleep. I let em go 16 hrs or so total. Then wrap in a towel and put em to sleep in a cooler. Nothing worse than a bunch of people waiting on a stalled out brisket! 😂 Then I’m 16 beers deep and no longer hungry!


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The Hitchikers Guide to the Shroomery

Sometimes you just have to shut up and color!
~CMS Wilbur

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Re: Cultivation Confessional Booth [Re: OLDDAD77] * 2
    #29351051 -

fuck the friends ive had to endure my wife waiting out the stall:crankey:

i said we will be eating around 7pm.. didnt get to it until midnight:lol:


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:hypnotoad:
Making Liquid Culture :  Go insane with LC
Mushboy likes these teks : Making shroom tea
Dank Education

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Re: Cultivation Confessional Booth [Re: mushboy] * 3
    #29351052 -

mushboy said:
OLDDAD77 said:
I’ll smoke them for 4-5 hours (I’ve been told that the meat only absorbs the smoke flavor for the first 4 hours anyway) and then wrap and move into my oven so I’m not tied to a smoker for 8-12 more hours.


ive done it that way as well and i dont notice much of a difference. i do like manning the fire and watching the smoker so its fun for me:cool:


Manning a wood fire outdoors is one of my favorite things. Especially with a nice glass of whiskey. I’m looking forward to my first year making maple syrup for this exact reason. It’s an excuse to spend some late Winter weekends outside all day tossing logs on the fire and watching sap boil. Ending up with a few gallons of maple syrup is just a bonus.


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Re: Cultivation Confessional Booth [Re: RoscoeReturns] * 4
    #29351063 -

My son is on me multiple time as week asking to go outback and have a fire! Hopefully this heat  turns into fall soon. I like to sit out there with some good bourbon a bushel of oysters and some fat back. I’ll get a nice coal bed going and roast oysters and chunks fat back all day.


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The Hitchikers Guide to the Shroomery

Sometimes you just have to shut up and color!
~CMS Wilbur

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Re: Cultivation Confessional Booth [Re: OLDDAD77] * 2
    #29351068 -

never had a cooked oyster


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The Cultivation Confessional Booth - The OFFICIAL Cultivation Off Topic Discussion

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The Hitchhiker's Guide to the Shroomery

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Re: Cultivation Confessional Booth [Re: BeefExtreme]
    #29351085 -

I saw someone cook them on a grill with a rounder of a little hot sauce. People ate them straight out of the shell.


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Re: Cultivation Confessional Booth [Re: GenesisCorrupted]
    #29351092 -

Fuck oysters. Scallops or bust.


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"Remember, kids, the difference between science and screwing around is writing it down" -adam savage
Flowchart for Recommended plan of action.
Learn the tried and true way to grow mushrooms
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After you know what you're doing, take a break 
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Re: Cultivation Confessional Booth [Re: tryptkaloids] * 3
    #29351122 -

i dunno dude. no oysters? no reubens? I just  feel really frightened and unsure of things suddenly.


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The Cultivation Confessional Booth - The OFFICIAL Cultivation Off Topic Discussion

✸-✸-✸

The Hitchhiker's Guide to the Shroomery

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Re: Cultivation Confessional Booth [Re: BeefExtreme]
    #29351127 -

Maybe ive just never had em taken care of. Ive only ever seen people eat em outta the can and it makes me uneasy.

With reubens its mainly the kraut


--------------------
"Remember, kids, the difference between science and screwing around is writing it down" -adam savage
Flowchart for Recommended plan of action.
Learn the tried and true way to grow mushrooms
Use the Damn search engine
After you know what you're doing, take a break 
Pick a book, Make some chips!
Josex said:Don't take the site seriously bro, ain't worth it.
 

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Re: Cultivation Confessional Booth [Re: tryptkaloids] * 6
    #29351130 -

Me and the lady took a little trip today. She experienced closed-eye and some open-eye visuals for the first time. It was fun!

I closed my eyes and saw a bumble bee wearing a frumpy and sunglasses circling the center of a flower. It was just about to give me the finger when I started laughing and opened my eyes. There was a grasshopper wearing a big hat, eating a bowl of jelly or jello or jam or something later.

Decided to give the shroom sex a whirl. Yeah. Not really for me. My mind is so goofy when I sober let alone when I'm tripping. At one point I felt like I was the scarecrow sticking my stump in a big ol' albino pumpkin. Fuckin shit, man! Hilarious! Anyway...yeah
...it was cool 'n stuff.

:lol:


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Re: Cultivation Confessional Booth [Re: Gilmour Hendrix] * 1
    #29351169 -

Weber kettle with slow n sear insert and a FireBoard drive and fan. Wrap the brisket at stall with butcher paper. The FireBoard keeps the temp almost exact throughout. Unbelievably good.

However, I’m so sick at the moment that even writing this is turning my already tormented GI tract.


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Re: Cultivation Confessional Booth [Re: tryptkaloids] * 1
    #29351184 -

tryptkaloids said:
Maybe ive just never had em taken care of. Ive only ever seen people eat em outta the can and it makes me uneasy.

With reubens its mainly the kraut


You gotta get salt water oysters, they need to be chilled and shucked by someone that knows how to shuck them. Shucking is like prepping grain. Soooooo important.

I grew up on the Chesapeake Bay which is known for oysters and blue crabs. I don’t like the oysters from the bay. Brackish/fresh water oysters are not very good imo.

They are great cooked. Just throw them on a grill or straight in a fire and wait for the shell to open up and they’re done. Eat em plain, with some cocktail sauce, garlic butter is good too. Pairs really well with bacon.


--------------------
The Hitchikers Guide to the Shroomery

Sometimes you just have to shut up and color!
~CMS Wilbur

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Re: Cultivation Confessional Booth [Re: OLDDAD77] * 1
    #29351192 -

im into gulf oysters. its maybe the one thing i look forward to going to texas.  i do have other unpopular opinions about certain foods though

do not like:
poutine
poboy
lobster roll
philly cheese steak
turkey
tomatoe soup

im aware thats theres good versions of all these but its always a crap shoot so i never order it.


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The Cultivation Confessional Booth - The OFFICIAL Cultivation Off Topic Discussion

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The Hitchhiker's Guide to the Shroomery

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Re: Cultivation Confessional Booth [Re: BeefExtreme] * 1
    #29351194 -

new york strip.
buffalo wings.


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The Cultivation Confessional Booth - The OFFICIAL Cultivation Off Topic Discussion

✸-✸-✸

The Hitchhiker's Guide to the Shroomery

Edited by BeefExtreme (09/21/25 08:46 PM)

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Re: Cultivation Confessional Booth [Re: 1NFIN8] * 4
    #29351197 -

A confession of 7 lost lids...

So to clandestine my operation a bit more and remove my dependency on gas use, I have been trying out hot plates under $50 to run my Presto 16 quart. I found one that doesn't suck and actually runs the PC good with no duty cycles. I have done maybe half a dozen grain runs which involve 3-4 PC cycles each.

I noticed the other day that I was having trouble bringing it up to temp after the vent. Figuring that I had melted another hot plate, I moved the PC into the house to finish this cycle on gas.

After a bit on the gas, I noticed a faint plume of steam shooting out the gasket in the back. Cut the gas and let it come down to atmosphere to open it up and when I did all the jars had domed foil balloons and the thing was dry as a bone. I rushed it outside to see one of the jars extend up about 4 inches like it was going to explode.

Here's some pics of what this looks like.



One piece lids CAN melt in the PC. LOL


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Re: Cultivation Confessional Booth [Re: BeefExtreme] * 1
    #29351208 -

BeefSupremeJr said:
im into gulf oysters. its maybe the one thing i look forward to going to texas..




Hey.  But im in texas too.


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