Manage episode 196441164 series 1936762
Prep what the show is: 9mm meets pulled pork butt shoulder
Caliber: 9mm 9X19 or 9mm parabellum
History of the caliber.
The round was developed by Deutsches Waffen und Munitionsfabriken or as known in English “german arms and ammunition factory”
The name of the round is what’s pretty interesting. 9mm parabellum. The name comes from the latin phrase Si vis pacem, para bellum which translates to “If you want peace, prepare for war” Pretty interesting concept especially being developed at the turn of the century. For you history buffs out there 12 years after the round was developed WWI started. During the war one of the most famous guns to come out was the Luger Pistol. 1904 the Luger pistol was issued to the German Navy and then to the army in 1908. This gun itself expanded use and continued onto WWII. It’s now considered the favorited round in the world. Guns spanning from pistols to rifles all use the round.
The round was granted the honor of being referred to as the most used in the world
After World War I, acceptance of the 9×19mm Parabellum chambering increased, and 9×19mm Parabellum pistols and submachine guns were adopted by military and police users in many countries. The 9×19mm Parabellum has become the most popular caliber for U.S. law enforcement agencies, primarily due to the availability of compact pistols with large magazine capacities that use the cartridge.
Worldwide, the 9×19mm Parabellum is one of the most popular pistol cartridges where it is legal (some countries ban civilian use of weapons that chamber current or former military service cartridges), and cartridges in this caliber are generally available anywhere pistol ammunition is sold.
From the early 1980s to the mid-1990s, a sharp increase occurred in the popularity of semiautomatic pistols in the U.S., a trend foreshadowed by the adoption of the Smith & Wesson Model 39 by the Illinois State Police in 1968. In addition, the Beretta M9 (a military version of the Beretta Model 92) was adopted by the U.S. Army in 1985. Previously, most American police departments issued .38 Special caliber revolvers with a six-shot capacity. The .38 Special was preferred to other weapons such as variants of the M1911 because it offered low recoil, was small and light enough to accommodate different shooters, and was relatively inexpensive. The 9mm cartridge is ballistically superior to the .38 Special revolver cartridge, is shorter overall, and being an autoloader cartridge, it is stored in flat magazines, as opposed to cylindrical speedloaders. This, coupled with the advent of the so-called “wonder nines”, led to many U.S. police departments exchanging their revolvers for some form of 9mm semiautomatic handguns by the 1980s.
In 2013 a chart of popular calibers that was released by the website Luckygunner.com showed 9mm x 19mm Parabellum as having 21.4% of the entire cartridge market followed by the .223 Rem at 10.2% (with 5.56mm included this is 15.7%). The next most popular caliber was .45ACP.
How the round breaks down (weight, SAAMI, casing, powder and such)
Sammi for normal 9mm is 35001 psi and for plus p is 38500. Bullet weight usually is 115 gr to 147 gr.
My guns in the caliber. (a range report)
Beretta 92 fs, Glock 19, Kahr cw9, Ruger LC9, S&W M&P 9, Ruger Blackhawk single action revolver with 9mm and 38 special cylinder, Rock Island Armory 9mm 1911. Wife has a Beretta 92f, Glock 43 and a S&W SD9DE.
Movie/famous guns in the caliber.
Glock 17/19 probably the most used side arm in the world
When it comes to ribs everyone has different techniques. Some people crutch. Some people 3-2-1. Some people want the meat falling off. Some people want a “clean bite”. Do you need to sauce it? Should you just dry rub it? Should I remove the membrane or leave it be? There’s a lot of questions when it comes to ribs but don’t worry because Big Beard has your back and I’m here to teach you a few techniques for some mouth watering ribs.
The thing about ribs that make them difficult for some is that it has so many different ways to make them. I’m going to be really simple with them. I absolutely suck at taking the membrane off of the back of ribs. I’ve failed time and time again. So I leave it there and then peel it when it’s cooked. I use the mustard technique for applying rub. For those who have never experienced this the mustard technique is applying a coat of plain jane yellow mustard to give your dry rub something to adhere to.
Next step is the smoker. If you’re using the Pit Barrel Cooker when I’ve mentioned many times then you’re basically on easy street. I smoked ribs in 8 degree weather last weekend using it. Cooked up fine and dandy in between 3 and 4 hours. I’ll be honest though I’ve never cooked ribs on a regular grill but the concept is the same. You’ll want your heat offset(heat source on one side and meat on the other) if you want smoke make sure you use your pellet tube or wood chips on a heat source. If your using a charcoal grill with a raised grill or if your gas grill has a rack on it I recommend using it. More separation the better.
The thing about ribs is they are safe to eat at 145 and delectable the closer you get to 200. So when cooking them it’s not as much of a cook to temp as it is a cook to feel. I usually grab a rib bone at the end and give it a twist. if you can feel the bone move a bit away from the meat then you’re safe to pull it off and enjoy.
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