Low And Slow Puns

Just played a game where I was going against a glacial ahri in lane, solo killed her, then wasnt able to do anything for the rest of the game after she purchased hextech glp and twin shadows. Especially since there was a Morgana and an Elise following me around all game while singed 1v4d my team, we ended up losing. I have no idea what to do in games like this, so is there any tips?

Edit: Thank you guys for all the responses!

1. Spellbinder
2. Tenacity from Conq Vlad
3. Go electrocute if you know you can burst them in a combo of you get close
4. Some games are just loses and there isn't much you can do about it.

I live in the middle of nowhere. My internet can be quite slow, but I can stream quite well to Discord as well as talk and play an online game at the same time. Yet when I try to stream to twitch, even with Twitch being the only thing taking bandwidth, it end up being choppy, slow, and unwatchable. Is there anything I can try to help remedy this? The use of different stream settings? I would prefer to use Streamlabs OBS, but I can use another program if needed. Please help me out here.

Hi

I'm a noob at Sous Vide and have just had my first encounter with the dreaded Lactobacillus issue after a 48hr <60 degree short rib cook. Bag ballooned a bit and meat smells somewhat funky.

I have now done my research and know now to sear and/or blanche pre-cook next time to kill off the bacteria on the surface of the meat before the low and slow.

Putting that aside, is there any way to save the meat as I have people over tonight? I know Lactobacillus isnt harmful, so are there some good flavours that mask or even benefit from the funkyness?

I was thinking of a sort of Thai BBQ approach (with a sauce/glaze/dipping sauce including some fish sauce and rice vinegar, the tanginess of which ought to work with the funkyness). Has anyone had any success? Or should I just bin it all and get take-out?

Edit: Didn't take the risk and it smelled even worse after resting overnight, into the bin it went.

Hi all. Sorry for the N00b question but I'm seeing so much conflicting advice on the Internet. I've got a 1.7kg joint of beef that I want to cook nicely in the BBQ. It doesn't need to fall apart but I would really like it tender. I've seen advice of cooking temperatures of 75c to 150c and times from 3 hours to 8 hours. Can you please point me in the right direction for a tender joint? Thanks Alan

Hey all! So I've cooked more meat low and slow on my XL than I can recount. Pork butts, briskets, beef ribs, pork ribs, etc., etc. In fact, I've gotten so good at it that neighbors and friends are paying me now to make briskets for them. I've even done a few pizzas in that 700ºF zone. I've even got the middle of the road spatchcock chicken down to an art.

I'm just really struggling with the stuff in between, burgers, hot dogs, and anything that requires regular attention. I just can't keep this thing from flaring up, and then when I close the lid, everything gets smoky and tastes like creosote because the high flames go out. Burgers? Start off great, but halfway through I'm battling a 4 alarm fire. Hot dogs? If I turn my back I've got nothing left but charred sticks. I've tried closing down to the vent to almost nothing. I've tried opening the lid only once or twice. No matter what I do, I always end up with an inferno.

So, grilling masters, what am I doing wrong?

I'm experiencing very high CPU usage by Windows 10 Processes for some odd reason since I updated to Slow ring. I've also noticed Fortnite reporting almost 0% GPU usage or none at all which is very strange.

Any ideas if this is a known bug or a problem with my PC?

I've always been told that grilling on charcoal that hasn't burned white yet is bad for you health. Can anyone verify this? Does this matter when you are using briquettes vs hardwood lump?

And if it is the case.. how do you smoke anything low and slow for a long time. Every video I've watched and any instructions I've read has always been light the coal in the Kamado and wait for the smoke to thin out before putting the meat in there.

The problem with that is that there are always other pieces of charcoal that have not lit yet and eventually will during the 6-12 hr cooks. But if cooking on black charcoal is bad... aren't low and slow cooks technically bad for you..?