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reciprocity

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Everything posted by reciprocity

  1. 6 years is an amazing feat Paul - congrats! Hope you still celebrate your Anniversaries in some special way and thanks for paying it back to others. It does make a difference
  2. They're playing Juul commercials 24/7 in my neck of the woods. The latest one I've seen has a female make-up artist telling everyone how relieved she is that her fingers don't stink of cigarettes any longer since she's switched to Juul! She's no longer worried about what people think of her. Sad - just sad
  3. Yes we have a Costco nearby. Never thought of that for the lamb but it's probably a good place to have a look see. Have had some really good meat from Costco but was turned off when I bought their Kirkland frozen burgers, They were laced with bits of bone. Never bought them again. Mostly though. their meat is very good quality. And Yes, let ,me know if you're coming to the Niagara area. We can get together for sure - summer is best of course - lol And OMG - Rack of Lamb ....... love it!! My go to decadent meal
  4. ^^^ Rewards ARE important after all Good for you - enjoy!
  5. I'm sure you have told her all about solid support being a great quit tool so perhaps we'll see her around the forum Lots of love & respect for quitters around here!
  6. THIS is what will get you through! Thinking like this is your best tool for staving off those monster cravings. Never go back - it's too hard to get to where you are now. Moving forward is the only logical plan
  7. I'm still leaning toward the shoulder just because I have had BBQ leg years ago. It was good but I'd like to see what the shoulder is like. I heard the taste is a little stronger then the leg? I would prefer to see pink in the centre after the meat is rested but, I'm a rare to med-rare meat person. I think the additional fat would be good for keeping it moist during the cook though. @Cbdave idea of brining it is a good one. I don't usually brine my beef cuts but have done with poultry. Not sure whether I will add smoke chips to that cook or not. I find they overpower the flavour of the meat pretty quickly and I don't like that much. Would rather taste the the true flavour of the meat Lots to consider still. Thanks for the tips peeps And @Linda Thomas my problem in doing the lamb roast is that it will be a fair size chunk of meat and in my neck of the woods, it's tough to find people who would come to share a roast of lamb no matter what the cut. It seems weird to me because I would eat lamb any day of the week yet you'll get people to come running for the dinner bell if you roast up a cut of meat from a black bear but mention lamb and everyone runs away? Too bad you weren't in the neighbourhood. You and hubby could help us eat it up Or; maybe I can feed and left overs we can finish to the black bear? (couldn't pay me to eat bear again - greasy, tough as your shoe and very strong flavour Did Chicken wings tonight! Found a new meat shop that sells nice meaty ones. I also made a new finishing/dipping sauce that was super yummy! They were great. I just bough a pound to try them. Not many wings for a full pound but they were quite meaty so that's better ten ending up with mostly skin & bones S.P.G. rub (Salt/Pepper/Garlic), easy and quick! 45 minute cook at about 350F; sauced at 35 minutes & turned once after saucing
  8. Never tried Yogurt on taters but it looks yummy, especially with the chicken salt - never had that either but sounds like it would be nice.
  9. Nope! Can't smoke cuz I'm gettin' my bum shined!
  10. Quitting can produce similar effects to grieving a personal loss. Denial & isolation, anger, bargaining, depression and finally acceptance. Quitting is a huge life change so don't be concerned that your emotions are all over the place early on. Just focus on staying quit 1 hour at a time. Setting small goals will get you there in the end.
  11. I want to do a roast of lamb in my smoker/slow cooker. Been looking into which cut to go with and think it's the shoulder over the leg because there's more fat in the shoulder. Will be juicier in the end. Slow cook it at about 225F to med-rare result. Need to look into what dry rub would be best for lamb and what, if anything, to apply during the cook, which will be probably 2.5-3 hours depending on the size of the roast.
  12. Huge congratulations MLMR on achieving your 11 month milestone on this quit journey! You have climbed the rope from the surface of a stormy sea all the way to where the railing of the Lido Deck is almost within reach and you have chronicled it all in an important document that will help many others seeking the same goal. Well Done! Can't wait for your induction to the Lido Deck party
  13. 2 Rib, Prime Rib Roast done on the BBQ. 1.5 hours at 325F. Internal temp was 132 before resting - med- rare is the result: Put on the BBQ at 4:30 PM: 6:05 PM Internal Temp. 132F: Roast is resting & so is the chef (with item on the left): Was tasty to say the least
  14. I'm with you M5!! On the right is my prime rib of beef resting after the BBQ and on the left is what I'm using to rest with after the BBQ
  15. Congratulations @richard! 2 Months smoke free is no easy task, as I know you can appreciate. Sorry you are still struggling at times but stay the course as quitting does continue to get better the longer you shut down those nicotine receptors in your brain and discover how great the benefits of being a non smoker are. Keep climbing - you'll get there. Celebrate this 2nd milestone and treat yourself to something nice today
  16. NOPE! Don't F with me Nicodemon .... my mother's a mean sow!
  17. Sounds to me like you're missing true commitment. Commitment to not buy cigarettes, posses cigarettes and smoke cigarettes. Books, videos and quit aid products are all well and fine but it always boils down to personal commitment to quit smoking. Without that commitment, you can not be successful!
  18. Pretty much how I still look at it Diane
  19. Glad you quit Edy! Best thing you could ever do. Hang in there today. You CAN do it!
  20. I'll go with #3 being the lie. We all love our dogs but puppies??

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