Hiiii

I'm 15, and have been cooking since i was about 3 years old. anyways, i entered a cook off a while back. i had to enter my recipe, and judges picked the finalists from the people that turned in recipes. well my recipe for smoked bbq brisket got selected for the finals, which means i have to cook a brisket and turn it in REFRIGERATED saturday morning, which means i will be cooking right after school friday and staying up late. this isn't the problem. the problem is, should i turn it in already sliced and portioned out 2 slices per judge, or should i just put a bunch of sliced into a bowl and let them portion it out? also, somebody from the competition will be re-heating all of the dishes. this seems good in theory, however bbq meat tends to dry out and acquire new flavors when re-heated. how can i make sure my brisket stays as moist as a swimming pool (good simile, because it is very close to accurate for my bbq) and retain flavor, even after being microwaved? i was thinking of putting on a little extra mop and rub on each slice before i turn it in. each dish must be refrigerated and reheated, so there is no way that i can turn it in hot. i am not sure of the amount of judges, but they are from the john folse culinary institute (a well respected culinary school in south Louisiana, which is where i live)

i have a leapers 3-9x40 AO scope, that is about a year old. lately, i'v been finding it can't hold accuracy, due to the rings moving when i shoot, so i bought some new rings. now it is rock solid, but when i tried to sight in again, i was shooting low, so i tried to raise the elevation by unlocking the elevation knob, but the turret would not move at all in either direction. so i went inside and loosened the hex screw on top, but when i would move the turret, it would lock the hex screw, then lock itself (it didnt click either, it just moved and made a little bit or a vibration feel movement) i have no idea what to do about it. i don't have the money for a new scope right now, and im tired of one thing after another happening with this gun. im considering just selling it and buying a benjamin trail np xl in .25 cal (currently i am using a benjamin titan .22 cal)

i have a benjamin titan gp .22 cal air rifle, that i got about a year and a half ago. about 14 months ago, i bought a utg 3-9x40 AO MD IR scope with utg high mounts. this set up worked pretty well in the beginning, but lately, i can't hit a squirrel at 20 feet. i can't even hit a rabbit at 10 feet (had that opportunity the other day) so when i got home, i took a few practice shots at leaves in the ditch behind my house, and i was nailing them. i don't know what is wrong or if it is just me. i have bad astigmatism in my aiming eye, but i'm waiting on my new glasses to come in, but i wear my old glasses since i don't have the new ones yet. im using predator polymag pellets, which may or may not be the issue. i normally use crosman premiers, but for about 6 months iv been using the predators. since hunting season is almost over, i want to get everything fixed before next october. any ideas???

im in 9th grade, and have been playing alto sax since 5th grade. at the end of the year, we have to play either a solo of our choice or a small ensemble for a grade in band class. the band director said we can play whatever we would like, but i was told by my friend that it is to see who will be in symphonic band next year. anyways, i hardly even played last year, due to 2 surgeries one before school started that i didn't recover from till october, and another in april that finished off my year early, and the teacher didn't let me play, thinking it would damage my tailbone (don't ask, i dont even know) anyways, im pretty decent at playing, i can hang with the big boys in high school band, and do pretty good. im 3rd chair in concert band out of 4, (i epically failed the sight reading piece on purpose to give the guy who thinks hees the best a piece of what its like to play 1st part sax)

well for my solo, i chose to play just the way you are by bruno mars. is this a good choice? or should i look for something a little more complex? i absolutely hate 16th notes and anything like that, and compound meter. i printed it up earlier, and in 30 minutes i had the main melody going pretty good. should i choose something else, or stick with it? my first choice was wrecking ball or somebody that i used to know, but i rather this piece.

i cooked brisket before, but i always over cooked it and it became too tender and fell apart (wasn't dry tho because i inject it) so i bought a 7 pound brisket flat last night and got it all injected and rubbed today. about how long should it cook at 225 degrees and how long should i foil it? i want slices not chopped

i bought a weber bbq basting mop from amazon, and i just hand washed it the first time before i used it. i used it once to just test it out before my big superbowl tailgate party im having this weekend. i made the mistake of allowing my mom (im only 15, but iv been bbqing for about 3 years now and know what im doing when it comes to bbq) to wash the mop heads. she put them in the dishwasher!! now they literally smell like a$$. what can i do? i was thinking either bleaching them, or putting them on the sanitize cycle in the washer machine then in the clothes dryer. what do you guys think? they are made out of cotton btw.

i'm in 9th grade and doing a science fair project for my honors physical science class. we got to choose our own topic (doesn't specifically have to be physical science).

my project is to see what surface retains the most amount of bacteria from chicken after being washed with common household dish detergent (dawn) il be testing a wooden cutting board, a hard plastic cutting board, and my carbon steel chef's knife blade. i have a couple questions however that i forgot to ask in class, and we need to get our project analysis done by monday, and i need to make sure i got everything right.

1: is it safe to grow bacteria such as salmonella in a household environment with pets, even if it is in a sealed petri dish, or should i put the petri dishes in a plastic container to be safe?

2: how should i collect the bacteria? use a sterile swab after i cut the chicken for control and then take another swab of it after i clean it and let it dry, or can i swab it when it is still wet?

3: how many samples of each should i take? i was thinking 1 control for each surface, then 5 more for each surface after cleaning?

4: how can i keep everything constant such as temperature, light, etc.

i never collected bacteria before, so i am a little lost.

for 24 hours, my instagram refused to reload any of the pages, so i just logged out and tried logging back in, but it wont let me log in. i am able to get on it on my computer, but not my samsung galaxy s4 active. is it my internet connection? i even turned wifi off and it wouldnt work. i got this crap from apple which is why i switched to android. and as you may know, instagram on the computer is only good for scrolling down the feed and looking at your profile, you cant search people or get notifications.

we got some beer, montreal seasoning, and like 2 extra bottles of rub. is that good for a mop sauce for smoked bacon wrapped deer

first off, im 15 and have been smoking meat for about 2 years, but never smoked wild game (besides a rabbit that turned out kinda bad) anyways, my grandfather is bringing me a deer roast tomorrow that his friend shot this season for christmas eve dinner since we are having a big get together at my house. my dad told me i should inject it with apple juice,worcestershire sauce, vinegar, and some of my bbq rub, then wrap it up in bacon. that is probably what i will do. i bought some kc's butt spice for my dad to use on his fried turkey, but he said he wants something else, so i might use that on the deer, or make my own rub. also, i want to make my own sorta like glaze for it (im a big fan of glazing or saucing meat that i smoke) and basically treat it like a brisket or pork ribs. i normally wrap my meats in foil with apple juice to tenderize it, but i dont think thats a good idea due to the bacon being on it. what do you guys think i should do? also, what wood will be best? i was thinking apple or cherry or maybe even hickory.

im looking for a new camera to take videos with. it needs to be under $250, capable of using an external audio jack, shoot in 1080p, and easy to upload to youtube with good video and audio quality. i will mainly be using it for cooking videos but every now and then something else indoors. it also needs to be able to fit on a tripod (don't know if that is a universal thing with cameras)

any ideas?

my iphone 4 is refusing to charge. i updated it, changed power cables, changed power supply form computer to the wall outlet, blew on the connectors. nothing is working it refuses to even show it is charging. it was stuttering on and off charge, but now it is doing nothing. what is the problem??!!! im really pissed off because i use my phone constantly and need a full battery.

im 15 and bought a charcoal smoker for my birthday since i smoke food a lot. anyways, i bought it in august, and since then i used it nearly every weekend.

well after this ast cook i realized alot of built up grease and drippings on the bottom of the cooking chamber. the grease catch got clogged up. so i took a stick and pushed out the debris from the hole, then took the hose and hosed out as much as i could. there is still some left, and it smells horrible. what can i do? and did i damage my pit by using the hose? if so how can i stop the rust from building, or remove any rust that may build up before i have a chance to stop it. any suggestions

im 15 and in 8th grade band. marching season just finished so we are going into concert and parade season. i was thinking of asking for a new sax for christmas since mine is the same one i had in 5th grade. it is an etude, but im not sure exactly which model. i want a yamaha, selmer, or jupiter, but i dont think my mom is willing to spend over $300 (yes i know it is crazy, but i think i can figure out a way for her to spend atleast $1000, if it means i have to pitch in too) anyways, what are your thaughts?

im 15 and just shot 2 birds off my birdfeeder (im thinking they are either crows or grackles, but either way they are legal pest birds in louisiana) with my .22 air rifle. i took the breasts off and washed them off and threw them in the freezer. i am wondering how i am going to be able to cook them, as i heard they taste disgusting. since my dad taught me since i was little to eat what i kill, im planning on eating them in a couple days. any ideas on cooking them? i was thinking treat them likes doves and bacon wrap them and bbq them.

im planning to smoke a brisket tomorrow. the first time i cooked a brisket i injected it with beef broth and garlic powder. this worked decently, but i want to try something new. my dad (im only 15 but iv been smoking meats for 2 years and have experience with brisket as well as pork and chicken) gave me the idea of injecting it with apple juice and whatever seasonings i want. what are your thoughts? i always rub my meat no matter if i am injecting it or not. my rub is sugar based but it also has some kick to it.

also, i used hickory wood last time. i was thinking about changing to pecan or maybe even cherry wood for tomorrow. i normally use pecan and apple for my ribs and chicken, but how would it be with brisket

iv been playing the alto sax for about 4 years now, and i want to switch over to the soprano or the tenor sax for concert season, but i don't want to have to learn new fingerings, since we can only march with an alto sax. are the fingerings universal on the saxophone, or are they all different?

Also, what would be the chances of my high school having a soprano sax? we have an amazing band, we win most marching comps we go to, and i seen dozens of concert trophies in the band room from concert comps.

thanks for your help.

i have an Etude alto saxophone since i was in 5th grade. im in 9th grade now and i had the cork replaced once. well the local repair man retired, so now we have to use the music shop's guy who works too slow and inefficiently. my cork on the neck is pushed back about a 16th to an 8th of an inch from the end of the neck, and im speculating that is the cause of it sounding airy and spitty all the time no matter if i jst cleaned it. it used to sound beautiful until the cork got pushed back. should i try fixing it myself over the weekend, send it to the shop and use the schools 30 year old selmer that has broken keys, sticking keys, keys that wont move at all, and all kinds of leaks, or just buy a new neck. i need to get through football season, then i can either get the cork professionally replaced or switch to the schools tenor sax which is hopefully in better shape than their altos for concert season (they wont let anybody at my school march with any sax other than an alto for some stupid reason, even though every other school has bari sax players that march with them) your thoughts and help would be appreciated.

i have a charbroil offset 820 smoker. i used it twice in the past 3 weeks, and just cooked a 7 pound brisket with it today (that was the first brisket i ever cooked, on a new pit, and im only 15. it fell apart and was full of juice and tender. it sure is a big step up from ribs) anyways, i cooked on it twice, and there is already a pretty large build up of grease and food debris on the bottom of the cooking chamber. what is the cleanest and easiest way of getting rid of this without having to season it again or having a soapy taste? i make sure my pit is level before i start cooking, but now i think i am going to angle it so the grease catch will work. your opinion on how to clean my pit?

its a 7 pounder and iv had my temperature maintained at about 250-275 for about an hour. i know the pros say 225-250, but what do you guys think? also, how can i use the least amount of charcoal for my firebox? i only have 3 16 pound bags and i started with half a bag, but then i went check it after an hour and i added another quarter of the bag. can i just use my hickory wood chunks for the fire? or will that over smoke the meat? and will the temp stay consistent if i use just the hickory?