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What Are You Buying Right Now? (non-OT version)
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
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OT - What are you doing now? (2025)
Sitting by the fire eating a charcuterie board and hanging out with the wife. This is our tradition :)
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In search of recently departed forum heavy contributors
Have not seen any posts from @RRP, @lkapigian, @BeanHead or @dbCooper for awhile. Time to reengage. The pace of this place is around a constant so hopefully nothing serious on the other side. FWIW-
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DRIP EZ System
Greetings friends, My sweet and thoughtful family got me the Drip EZ prep/resting system for my birthday/christmas. If you aren’t familiar, they start with what amounts to collapsible bus tubs, incorporate insulated bags for the rest, and a sizable cambro-style “crib” that acts as a collapsible cooler. Everything fits…
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money acct numbers?
what exactly is a debit account number? its not a debit card number nor visa type, is it a bank account number. have one listed on a job purchase order with 12 digits? my guy at the bank is out this week and ive never seen this before.
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8 1/2# boneless rib roast; time estimates per pound question
Thoughts on reverse sear, planning 275* to 120* internal, pull and rest for 30, then sear at say 550*. Is it 30 minutes per pound, generally? Currently dry brining.
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What Are You Chef-ing Tonight, Dr?
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread. Tasty Beverage: Dr Pepper
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OT - What are you fixing right now?
With all the talent and DIY repair posts lately, I thought it appropriate to start this thread. Maybe it will encourage some to tackle a project. I enjoy seeing the posts! Let's go!
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What are you drinking....now?
Deep eddy vodka and tonic. Before that, Austin Amber. Thinking about my punch stogie. (@Fredflintstone thread will not update)
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Daily Despot Update
Draw your own conclusions - is this the America you want? http://www.fs.usda.gov/r03/coronado
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Brunswick Stew
I grew up in the south but never had Brunswick Stew in my life, so I have no idea why it struck me to make a few weeks ago. So I did a little digging on the forum and found a few threads to get me started. Finally settled on Southern Soul's recipe. This is just after everything is assembled and needs a few hours at a…
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Using pure roasted garlic spread in prime rib?
It's been a while since I have posted here. Always found folks here are both friendly and DEEPLY knowledgeable about all things eggy. I'm trying to up my Egging game on smoking prime rib for Christmas dinner. My fam has commented (i.e. complained) in previous years about the slivers of raw hard neck garlic I tucked inside…
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Overloaded Paella this PM-
A quick back story: Paella was the cook of choice today. Asked the extended family (older son and wife with 3 granddaughters 2, 4, 6 yo), solo son and SWMBO what they would like: Below are the going-in groceries: Yep- a boat load of inputs: scallops, shrimp, sausage, chix, lots of veggies and garlic (no vampire action…
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Addicted to my Billows
When I got my Thermoworks Billows for Christmas last year, I thought I would use it mainly for low and slow cooks. Now I use it for almost everything! It is so nice to set the temperature, light the BGE, close the lid, adjust the top vent and sit back and have a beer. It is superior at going to and holding the set…
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Christmas Dinner - The FaceDance Way
Merry Christmas, Peeps.
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Friday night and the EggHead Forum option of the forum choices is eerie quiet- I need to get a life!
The title says it all. Chasing the end of the not so endless summer comes to mind. Guilty here as no BGE cook rolling tonight and playing with live fire Saturday. Surely Friday night shenanigans are on the horizon. Edit for fat finger correction.
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Christmas Eve and Christmas Day cooks
Haven't done whole turkey for a while, so I decided to do the good ol' Mad Max turkey, with some variations. Zero basting during the cook, I read somewhere that every time you baste you're soaking and steaming the skin, doesn't help with moister meat nor crispy skin. Rubbed skin with baking powder, came out crispy... The…
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Happy Boxing Day
Title says it all to those who celebrate. Enjoy!
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Chicken Stock from a 3-Star Michelin restaurant: 60 minutes, $6
This video was well worth posting in a separate thread: https://youtu.be/3k20zFlbFfE?si=Va9g6x09zQJorBEu Guy gave up on his Chemistry PhD, and got a job in an English restaurant called The Fat Duck, which subsequently was named the best restaurant in the world. The consommé that comes out of it is crystal-clear, and quite…
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Sourdough dinner rolls
The turkey was nothing special but I thought I would try some dinner rolls