Scuds also broke his leg
- Guile

Yeah in his 2nd stint with Pens when he was already 34 and visibly declining. I'm sure that break sped up the decline a little as well hahah

Not even gonna pretend it could be JJ... maybe... saddled with someone we aren't thinking. Not Murray... lets go with JJ and Simon to a team that wants to try and round out an offensive heavy duo of a top 6 line?


Yeah... grasping at straws... bite me.
- Guile

LOL yeah, he’s not going anywhere, but we all of a crow meal planned just in case.

Questions for the smart people here. Thinking about smoking a pork butt this weekend. You guys inject yours? Fat cap up or down? What wood do you like?
- Feds91Stammer

I used to inject but I dont think it makes a great impact with pork to be honest. I find I get a way better flavor and moisture impact from brining.

I brine for 24 hours, smoke fat side up with cherry or apple wood, though really any wood will do with pork.

I like to go about 4 hours open smoke and then wrap it for the balance of cooking to about 200 degrees. Wrap in towels and let sit 30 minutes and you are golden. Others might have better suggestions but I have done a lot of pork and this is how I tend to get my best results.

Dumo was probably NHL ready at 22 but vets get 7000 chances before they are removed from the lineup.
- Feds91Stammer

The season they gave Dumo, Harrington... and whoever the other one was about 10 games a piece, Dumo definitely looked ready at that time for the 3rd pairing.

You keep bringing up JJ lol Murray/JJ/Aston-Reese to Ottawa for a Pick, roster player and some cap space
- Barnaby36

Ottawa would have zero interest. In fact no team would any interest because Matt Murray isn’t that good that anyone wants to take on extra contracts especially the JJ one.

I used to inject but I dont think it makes a great impact with pork to be honest. I find I get a way better flavor and moisture impact from brining.

I brine for 24 hours, smoke fat side up with cherry or apple wood, though really any wood will do with pork.

I like to go about 4 hours open smoke and then wrap it for the balance of cooking to about 200 degrees. Wrap in towels and let sit 30 minutes and you are golden. Others might have better suggestions but I have done a lot of pork and this is how I tend to get my best results.
- MacPatty

What do you like to use for the brine?

Dumo was probably NHL ready at 22 but vets get 7000 chances before they are removed from the lineup.
- Feds91Stammer

That's a fair point but I remember not thinking much of him at all the first few season he had a handful of NHL games then remember he really stood out in the 3rd or 4th NHL season at which point he was 24/25. Its not like he was setting the AHL on fire before this either.

Late bloomers are a legit thing in the league....just extremely rare and I am in no shape or form banking on that for Matheson hahah

Ottawa would have zero interest. In fact no team would any interest because Matt Murray isn’t that good that anyone wants to take on extra contracts especially the JJ one.
- Feds91Stammer

Its kind of funny that if a team took JJ with Murray then Murrays stats are already going to be hindered for that team.

(frank) it... lets trade Murray and JJ to Philly for Niskanen... because why not. EK level 3 rumor. He heard two guys who were day drinking after a graveyard shift at 10am joking about it and took it seriously because the one had on a Flyer's cap.

That's a fair point but I remember not thinking much of him at all the first few season he had a handful of NHL games then remember he really stood out in the 3rd or 4th NHL season at which point he was 24/25. Its not like he was setting the AHL on fire before this either.

Late bloomers are a legit thing in the league....just extremely rare and I am in no shape or form banking on that for Matheson hahah
- MattStrat

Dumo is easily forgettable. That’s what happens when you’re not overly physical or overly offensive.

JR got lucky with Schultz... and a miss on pretty much everyone else. He shouldn't have the right to keep making risk moves like this
- Guile

Wasnt petterrson lucky? Marino? Lets just be optimistic.

So the forward group got worse and if JJ stays the D group is worse. Lets see what else happens this off season I guess...




EDIT: I will say here though that Sceviour didnt get near as good teammates and matched up against much stronger competition by the looks of it.


EDIT 2: Horny only had 8 more points at 5 on 5 with much better linemates and OZ starts, Sceviour didnt get any OZ starts haha...Horny was good for the PP though...Sceviour will not get a whiff of PP time...or shouldnt, anyway.

Wasnt petterrson lucky? Marino? Lets just be optimistic.
- nateca444

Petterson... the trade for Sprong... change of scenery for change of scenery trade? No, there was decent info on him already. And guess what... not nearly 5 mil a year on that trade.

Marino... a pure entry level signing that he made it out of training camp? What risk is there in that (frank)ing cost?


Get out of here unless you can provide some useful input.

Cherry picking there Rino. Dumo's contract is one of the best in the league for what he brings.
- Barnaby36

And Mathesons is one of the worst in the league for what he brings. Not sure the argument here.

Wasnt petterrson lucky? Marino? Lets just be optimistic.
- nateca444

You're not allowed to be around here! Get out!

And Mathesons is one of the worst in the league for what he brings. Not sure the argument here.
- j.boyd919

Not true. As someone mentioned before, RW cherry picked his worst stat and threw on his blog. Matheson was pretty decent in other areas. I'll try to find the link.

And Mathesons is one of the worst in the league for what he brings. Not sure the argument here.
- j.boyd919

Gotta give him a chance! Lol

Beth Mincin, yeah.

And then with Sara Civian he wanted to put her on NBC to do a tv spot about the Pirates. He was asked "Does she know anything about baseball?" and he replied "I don't know but her tits will look great on Channel 11."
- BINGO!

At least he’s honest. They’re pretty big. And then You got that tv adds some mass to them tig ole bitties.

Questions for the smart people here. Thinking about smoking a pork butt this weekend. You guys inject yours? Fat cap up or down? What wood do you like?
- Feds91Stammer

Injecting always helps, but never necessary. Fat cap always up. I like to use a blend of fruit wood and hickory for pork. Hickory is the general go-to for pork. Just don't use mesquite or too much oak.

Yeah was planning going fat cap up. Just have seen some suggesting to have it facing down if heat source is down. But I’d be completely indirect anyways.
- Feds91Stammer

Score the fat so you can get the rub in between the scores.

What do you like to use for the brine?
- Feds91Stammer

Brine is a science and the only reason for it is to get salt penetration to help moisture loss while cooking. Salt, sugar, water is all you need. For pork, I generally will use a little molasses as well. Here is the deal with brines; nothing else will penetrate meat except for salt. Even sugar molecules are too big to penetrate meat. Rosemary, black peppercorn, bay leaves, all that stuff will impart some nice aromatics, but none of it is getting into the meat. To me, it's a waste of product. The sugar is added to a brine to help facilitate salt penetration, it also does not impart anything unto the meat, once washed off.

TLDR: Salt, sugar, and water is all you need for a brine. I am also a huge fan of brining. (Brine your own chickens and smoke them, and find out that all the chicken BBQ you've ever had was (frank)ing garbage.)

Not true. As someone mentioned before, RW cherry picked his worst stat and threw on his blog. Matheson was pretty decent in other areas. I'll try to find the link.
- Barnaby36

Nobody gives a (frank) what RW said. Matheson has a poopty contract

I like how RW assumes there is so much “perceived” value on a guy like Hornqvist when he has absolutely no actual knowledge of what was out there in terms of offers

Maybe Florida was the only team prepared to offer anything, so do we let Horn play with McCann and sink the 3rd line and then complain about it all year or roll the dice?
- RoloTahmasee

If that's the only offer, or the best one, then you don't do anything and stick with what you have for 3 years.

Brine is a science and the only reason for it is to get salt penetration to help moisture loss while cooking. Salt, sugar, water is all you need. For pork, I generally will use a little molasses as well. Here is the deal with brines; nothing else will penetrate meat except for salt. Even sugar molecules are too big to penetrate meat. Rosemary, black peppercorn, bay leaves, all that stuff will impart some nice aromatics, but none of it is getting into the meat. To me, it's a waste of product. The sugar is added to a brine to help facilitate salt penetration, it also does not impart anything unto the meat, once washed off.

TLDR: Salt, sugar, and water is all you need for a brine. I am also a huge fan of brining. (Brine your own chickens and smoke them, and find out that all the chicken BBQ you've ever had was (frank)ing garbage.)
- Blackstrom2

Maybe that’s why I’ve never been a big bbq chicken guy. Good info though. Thanks.

I used to inject but I dont think it makes a great impact with pork to be honest. I find I get a way better flavor and moisture impact from brining.

I brine for 24 hours, smoke fat side up with cherry or apple wood, though really any wood will do with pork.

I like to go about 4 hours open smoke and then wrap it for the balance of cooking to about 200 degrees. Wrap in towels and let sit 30 minutes and you are golden. Others might have better suggestions but I have done a lot of pork and this is how I tend to get my best results.
- MacPatty

Butcher paper right? Not foil?

I just finished watching the American BBQ Showdown Competition on Netflix