OT - What are you doing right now?

Not the best quality, all I could find on short notice, but tasty.  Found a butcher who will get me better ones, when he orders carcasses upon return from vacation.  

Focker said:

Not the best quality, all I could find on short notice, but tasty.  Found a butcher who will get me better ones, when he orders carcasses upon return from vacation.  

That's one skinny cow

Botch said:

^^^ Those look like the first beef ribs I tried; I make sure to get "plate" ribs now, much more meat on them.  

Thanks.  I can find good hog around here no problem.  
Beef, much, much harder.  These were $2 per lb.
I called around to a dozen places.  Nobody has a clue, plate, English cut, nada.  Even the hermanos at my Mexican store.  Brisket is $5 per lb.  Crack kills.

nolaegghead said:

YukonRon said:

The electrician started today. I ordered the drywall and ancillary items to be delivered after the plumbing and foam insulation is done, about two weeks from now. Just realized I may have an issue with beam depth for the canned lighting I had planned to install.may have to figure something else out.
Kitchen moving on.

They make renovation cans and boxes for old houses.  Don't ask me how I know this.

Yeah, thats what I ordered. Apparantly this is the only place on earth, at the turn of the 20th century, they used 2x6s. Every other has 2x8 or 2x10. I will figure it out, may fabricate something.
I will check out to see if I can find some smaller. Thanks for the insight.

nolaegghead said:

@YukonRon You can also go low voltage (with lights).  You don't need a can.  Also, may I suggest a disco ball for ambiance?

We have one hanging in the dance hall / living room. May be a bit redundant. But hey let's be bold.
Actually I am looking up components. Currently looking at LED applications. I think I can come up with something. If not, DISCO BALL!

@Focker - @$2/lb those are a steal in the beef back rib offerings I see around here. Still giving the KBQ a workout I'm sure.

nolaegghead said:

If disco balls weren't made in the bible belt, I'd probably lose my mind.

Tobacco, bourbon, corvettes, race horses, big ass fans, camrys, expeditions, and disco balls, christmas tree lights a big boat, yup. That's what we are all about.

Logged out, poured a beer, and started vacation.

I threw on some ribs early today. Egg temp dropped to 180 right off the bat so I figured I'd jumpstart it and take off the cap and open the bottom vent. Well I got sidetracked and forgot about the ribs for an hour. Went outside to ribs cooking at 600F! At this point, I decided to keep on going just as an experiment. I wrapped in foil and choked the egg down to my known 235F setting. Foiled for 3hrs and then uncovered for about 30 minutes. 

This was right before pulling them off. 


Suprisingly they weren't too bad. Of course they were fairly dry but overall not too shabby. I'd say they were still better than at least 75% of the ribs I get at the BBQ joints. Considering how bad I butchered this cook, it makes me wonder how the restaurants can screw up ribs so badly. 

Cooked burgers for the folks at work.  About 40 people.  Mixed in homemade cold smoked bacon with the ground cow particles.  rained like a mf when I started cooking

Too early for the beginning of the Friday night... @theyolksonyou ,  great looking banquet right there.  And @nolaegghead , great move for your co-workers.   I'm sure both were much appreciated by their respective audiences.

@DoubleEgger That pictures reminds me, my bow light got busted off coming back from @thatgrimguy 's cook.  Oh, well, they're cheap.