OT - What are you doing right now?

alaskanassasin

Sorry for your loss.

Jeremiah

Very sorry @Battleborn

Botch

FrostyEgg said:

Got something in my eye while helping my dad clean out gutters this morning. Flushing with water and eye drops didn't help. Finally couldn't take it and went to the eye doc. He numbed my eye and got the debris out. Feeling much better now.

Heading over to a buddy's shortly for drinks. I suspect tonight might get rowdy.

Glad it was just debris.  I worked as a janitor in a trailer plant from Jr Hi/High School/college, and scratched my retina at least twice emptying trash; it heals but damn it hurts.  
 
Condolences Battleborn, glad you're taking up a family function.   

DoubleEgger

bgebrent

Legume said:

I guess all of the other fans are in Russia at World Cup?

Funny you say that.  There were more fans at the Atlanta United game than any of the world cup games today.  Nearly 72k.  Not that that really matters if you love the game.  Photo was pregame brother.  ATL vanquished Orlando 4-0.  Fun game.

JohnInCarolina

Enjoying the score in the Bronx right now.

bgebrent

DoubleEgger said:

Enjoy your finish to your trip.  Beautiful sunset.  Safe travels.

milesvdustin

Grilling some wings with that awesome mango habanero rub I got from @HoustonEgger in the exchange 

SonVolt

Watching a Blake Lively movie while the wife’s asleep. This is difficult. 

NPHuskerFL

Yard Bird Wings & Elotes

bgebrent

Very nice Blake.

SonVolt

NPHuskerFL said:

Yard Bird Wings & Elotes

 Corn looks amazing. What’s your method?

NPHuskerFL

Thanks @bgebrent
Thank you @SonVolt
Corn in husk.  Double layer or hdaf, stack up the corn, add about 10 or so ice cubes or crushed ice and wrap tightly. Egg at 275-400 (no huge difference either way).  These were done 375F raised direct (indirect is okay also).  Let them steam about 1 hr.  
While they steam get the cheese prep done.  Crumble up your cotija and add in fresh chopped cilantro.
Carefully remove the corn from the hdaf pocket.  Husk the corn and make sure you get all the silk too.  Chef hack...cut the root end and gently squeeze the ear out and you'll have clean corn.  The sticks I used are labeled for marshmallow campfire use and I get 3 sticks from each stick (cut them and little one in into a point).  Press the pointed end into the root end to penetrate 3/4 of the year's length...I find this gives better stability.   Now brush on mayo while corn is still pretty hot...we prefer Duke's Mayo.  You can go heavy or lite on the mayo so long as there is enough to help the cheese mix to adhere.  Spoon over (let it rain baby) the cheese and cilantro mix to cover each ear.  Lastly I dusted these with AlbuKirky Red.  Alternatively Tajin or Ancho Chile with lime zest also has a nice finished profile.

Leftovers? Cut the corn off the ears and use any cheese mix that's left for a flavorful elote salad. Finish the salad with fresh lime and the rub or spice of choice dusting .
Enjoy

NPHuskerFL

This is a better shot imho @SonVolt

DMW

Ok, this is about two hours past "now", but I was almost out of mobile data for the month and it is now a new month. After cooking, watching youth baseball, and cooking some more, you really can't beat soft serve ice cream with mini peanut butter cups.

milesvdustin

Wings didnt last long. That rub is a solid home run 

northGAcock

alaskanassasin said:

Turkeys float

.....but as God is my witness, I had now idea they couldn’t fly.  Les Nesman. 

The_Stache

At the airport awaiting the return of the spousal unit and our granddaughter from NY.  Pondering which mayo I need to purchase when I go shopping in between FIFA WC games today.

JohnInCarolina

The_Stache said:

At the airport awaiting the return of the spousal unit and our granddaughter from NY.  Pondering which mayo I need to purchase when I go shopping in between FIFA WC games today.

Just make your own.  Based on everything I’ve read, it’s idiot-proof.

thetrim

@The_Stache - Duke's.

tarheelmatt

Officially today I am an ABB employee. Feels strange but positive that this will be great!  

YukonRon

Getting ready to start the 60th World Tour Odessy. Arrived in Portland last night, after a day of airports and flights.

Going to hit a couple of wineries today, and head out to Whale Cove, prepping for climbs and backpacking over the next 7 days.

Spotted our targets from the air, on the way up. These will be tough. One is a complete technical, and both are still heavily snow covered above 10,000. Weather is a bit iffy right now at higher elevations..but we will see. Hoping for a break so we can scramble up and bag a couple of peaks....if not, well, there is wine here in the Burgundy region of the USA - The Willamette  ( pronounced like "well dammit") Valley in Oregon.

I really like what I have experienced of this beautiful city this far.....

59 for a few more days.

northGAcock

YukonRon said:

Getting ready to start the 60th World Tour Odessy. Arrived in Portland last night, after a day of airports and flights.

Going to hit a couple of wineries today, and head out to Whale Cove, prepping for climbs and backpacking over the next 7 days.

Spotted our targets from the air, on the way up. These will be tough. One is a complete technical, and both are still heavily snow covered above 10,000. Weather is a bit iffy right now at higher elevations..but we will see. Hoping for a break so we can scramble up and bag a couple of peaks....if not, well, there is wine here in the Burgundy region of the USA - The Willamette  ( pronounced like "well dammit") Valley in Oregon.

I really like what I have experienced of this beautiful city this far.....

59 for a few more days.

Ron....you guys enjoy yourselves and the beauty of this earth. If it’s all the same with you....I’ll just wait down here and see you when you get back. 

GATraveller

YukonRon said:

Getting ready to start the 60th World Tour Odessy. Arrived in Portland last night, after a day of airports and flights.

Going to hit a couple of wineries today, and head out to Whale Cove, prepping for climbs and backpacking over the next 7 days.

Spotted our targets from the air, on the way up. These will be tough. One is a complete technical, and both are still heavily snow covered above 10,000. Weather is a bit iffy right now at higher elevations..but we will see. Hoping for a break so we can scramble up and bag a couple of peaks....if not, well, there is wine here in the Burgundy region of the USA - The Willamette  ( pronounced like "well dammit") Valley in Oregon.

I really like what I have experienced of this beautiful city this far.....

59 for a few more days.

Safe travels brother. 

JohnnyTarheel

YukonRon said:

Getting ready to start the 60th World Tour Odessy. Arrived in Portland last night, after a day of airports and flights.

Going to hit a couple of wineries today, and head out to Whale Cove, prepping for climbs and backpacking over the next 7 days.

Spotted our targets from the air, on the way up. These will be tough. One is a complete technical, and both are still heavily snow covered above 10,000. Weather is a bit iffy right now at higher elevations..but we will see. Hoping for a break so we can scramble up and bag a couple of peaks....if not, well, there is wine here in the Burgundy region of the USA - The Willamette  ( pronounced like "well dammit") Valley in Oregon.

I really like what I have experienced of this beautiful city this far.....

59 for a few more days.

Have fun and be safe my friend..

ColtsFan

Meal prep for today. Jerk chicken and a Tomahawk Ribeye 

thetrim

NPHuskerFL said:

Thanks @bgebrent
Thank you @SonVolt
Corn in husk.  Double layer or hdaf, stack up the corn, add about 10 or so ice cubes or crushed ice and wrap tightly. Egg at 275-400 (no huge difference either way).  These were done 375F raised direct (indirect is okay also).  Let them steam about 1 hr.  
While they steam get the cheese prep done.  Crumble up your cotija and add in fresh chopped cilantro.
Carefully remove the corn from the hdaf pocket.  Husk the corn and make sure you get all the silk too.  Chef hack...cut the root end and gently squeeze the ear out and you'll have clean corn.  The sticks I used are labeled for marshmallow campfire use and I get 3 sticks from each stick (cut them and little one in into a point).  Press the pointed end into the root end to penetrate 3/4 of the year's length...I find this gives better stability.   Now brush on mayo while corn is still pretty hot...we prefer Duke's Mayo.  You can go heavy or lite on the mayo so long as there is enough to help the cheese mix to adhere.  Spoon over (let it rain baby) the cheese and cilantro mix to cover each ear.  Lastly I dusted these with AlbuKirky Red.  Alternatively Tajin or Ancho Chile with lime zest also has a nice finished profile.

Leftovers? Cut the corn off the ears and use any cheese mix that's left for a flavorful elote salad. Finish the salad with fresh lime and the rub or spice of choice dusting .
Enjoy

Love your Huskeresque tip on removing the husks and silk.  I’m hit or miss with that technique. I get it right about 4/10 times!!!

thetrim

Here’s a finished pic of last night’s tri tip   The grain showed itself a little more once it came off the egg.  

I served it with warm German potato salad and some bbq beans.  Along w lots of cold suds  

thetrim

Not quite a diamond plate worthy dish, but it was still good. 

Eoin

Jerk spatchcock on the MMX.