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OT - What are you doing right now?

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Comments

  • YEMTrey
    YEMTrey Posts: 6,832
    Trying to plan an early exit from the office today.  Trumpy is going to be in town today and want to beat the traffic headaches. 
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Dyal_SC
    Dyal_SC Posts: 6,243
    JohnInCarolina said:
    My nephew is on the left - first year at Chapman and he’s already made his way into the promo material for the University:


    In the voice of Martin Lawrence in Bad Boys II, “Chit, he at least 30!” 
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  • GATraveller
    GATraveller Posts: 8,207
    Eoin said:
    My Egg cooks have been a bit samey recently, lots of chicken and koftas, which are 2 of our staples. Anne's gone to London to see our daughter and do some shopping, so I went to the butcher and these Barnsley chops caught my eye. Reverse sear on the MMX with grilled onions and tomatoes, chips and steamed green beans.





    That's not a cut you see here in the States.  Looks delicious!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SonVolt
    SonVolt Posts: 3,316
    Eoin said:
    My Egg cooks have been a bit samey recently, lots of chicken and koftas, which are 2 of our staples. Anne's gone to London to see our daughter and do some shopping, so I went to the butcher and these Barnsley chops caught my eye. Reverse sear on the MMX with grilled onions and tomatoes, chips and steamed green beans.






    I've never heard or seen that cut before. Interesting. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • nolaegghead
    nolaegghead Posts: 42,109

    SonVolt said:
    nolaegghead said:



    What kind of stainless pan is that? Looks almost like a steam table pan but it appears a lot thicker. 
    @so@SonVolt I don't know the origins other than I bought a few of them in two different sizes from a garage sale.  They are pretty heavy gauge SS.  I think your guess is pretty good.
    ______________________________________________
    I love lamp..
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  • Eoin
    Eoin Posts: 4,304
    GATraveller said:
    Eoin said:
    My Egg cooks have been a bit samey recently, lots of chicken and koftas, which are 2 of our staples. Anne's gone to London to see our daughter and do some shopping, so I went to the butcher and these Barnsley chops caught my eye. Reverse sear on the MMX with grilled onions and tomatoes, chips and steamed green beans.





    That's not a cut you see here in the States.  Looks delicious!
    It's not that easy to find, you normally have to go to a proper butcher, which is where I got this. He usually has some nice old crusty steak in the cabinet, which is what I was looking for, but these looked so good I changed my mind. 
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  • GATraveller
    GATraveller Posts: 8,207
    Eoin said:
    GATraveller said:
    Eoin said:
    My Egg cooks have been a bit samey recently, lots of chicken and koftas, which are 2 of our staples. Anne's gone to London to see our daughter and do some shopping, so I went to the butcher and these Barnsley chops caught my eye. Reverse sear on the MMX with grilled onions and tomatoes, chips and steamed green beans.





    That's not a cut you see here in the States.  Looks delicious!
    It's not that easy to find, you normally have to go to a proper butcher, which is where I got this. He usually has some nice old crusty steak in the cabinet, which is what I was looking for, but these looked so good I changed my mind. 
    Definitely looks like you made the right call.  I had to look up Barnsley Chop.  Going to check with my local butcher to see if it's possible for him to cut some for me....kinda doubt it but can't hurt to ask!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SonVolt
    SonVolt Posts: 3,316
    It's bon fire weather so... probably going to open a big fat Cabernet, put on some wool pants and pretend I'm Mallmann.  
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Eoin
    Eoin Posts: 4,304
    GATraveller said:
    Eoin said:
    GATraveller said:
    Eoin said:
    My Egg cooks have been a bit samey recently, lots of chicken and koftas, which are 2 of our staples. Anne's gone to London to see our daughter and do some shopping, so I went to the butcher and these Barnsley chops caught my eye. Reverse sear on the MMX with grilled onions and tomatoes, chips and steamed green beans.





    That's not a cut you see here in the States.  Looks delicious!
    It's not that easy to find, you normally have to go to a proper butcher, which is where I got this. He usually has some nice old crusty steak in the cabinet, which is what I was looking for, but these looked so good I changed my mind. 
    Definitely looks like you made the right call.  I had to look up Barnsley Chop.  Going to check with my local butcher to see if it's possible for him to cut some for me....kinda doubt it but can't hurt to ask!
    I'm sure he can do it, you want maybe 1" to 1.5" thick. Tasty.
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 32,480
    TEXASBGE2018 said:
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.
    Thanks!  I think...
    "I've made a note never to piss you two off." - Stike
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.
    Thanks!  I think...
    No really it looks awesome! Great color, I just am curious why everyone on here shows pictures of their steaks completely cut up and stacked on the plate.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 32,480
    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.
    Thanks!  I think...
    No really it looks awesome! Great color, I just am curious why everyone on here shows pictures of their steaks completely cut up and stacked on the plate.
    I really haven’t noticed this done all that often.  Most steak pics here just seem to show a single cut.   

    I’ve never really thought about it beyond simply showing how I tend to have it prepped for serving amongst multiple people.  I’m sure there are other ways to do it.
    "I've made a note never to piss you two off." - Stike
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited October 2018
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.
    Thanks!  I think...
    No really it looks awesome! Great color, I just am curious why everyone on here shows pictures of their steaks completely cut up and stacked on the plate.
    I really haven’t noticed this done all that often.  Most steak pics here just seem to show a single cut.   

    I’ve never really thought about it beyond simply showing how I tend to have it prepped for serving amongst multiple people.  I’m sure there are other ways to do it.
    That must be it then you’re serving that to multiple people so therefore it would make sense to cut it up. It seems like lately I’ve seen 10 or  20 pictures of people cutting up their steaks completely and putting them on the plate sometimes with a chimichurri sauce or the like on top


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 32,480
    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.
    Thanks!  I think...
    No really it looks awesome! Great color, I just am curious why everyone on here shows pictures of their steaks completely cut up and stacked on the plate.
    I really haven’t noticed this done all that often.  Most steak pics here just seem to show a single cut.   

    I’ve never really thought about it beyond simply showing how I tend to have it prepped for serving amongst multiple people.  I’m sure there are other ways to do it.
    That must be it then you’re serving that to multiple people so therefore it would make sense to cut it up. It seems like lately I’ve seen 10 or  20 pictures of people cutting up their steaks completely and putting them on the plate sometimes with a chimichurri sauce or the like on top
    Maybe switch to decaf bro.
    "I've made a note never to piss you two off." - Stike
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    JohnInCarolina said:
    Dinner!


    What is everyone on here’s obsession with cutting up an entire ribeye and stacking it on a plate? Looks good by the way.
    Thanks!  I think...
    No really it looks awesome! Great color, I just am curious why everyone on here shows pictures of their steaks completely cut up and stacked on the plate.
    I really haven’t noticed this done all that often.  Most steak pics here just seem to show a single cut.   

    I’ve never really thought about it beyond simply showing how I tend to have it prepped for serving amongst multiple people.  I’m sure there are other ways to do it.
    That must be it then you’re serving that to multiple people so therefore it would make sense to cut it up. It seems like lately I’ve seen 10 or  20 pictures of people cutting up their steaks completely and putting them on the plate sometimes with a chimichurri sauce or the like on top
    Maybe switch to decaf bro.
    Where’s the fun in that?


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • ColtsFan
    ColtsFan Posts: 6,532
    Sleeting like crazy here. Currently 43*. It was 87 fours days ago 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • JohnInCarolina
    JohnInCarolina Posts: 32,480
    Legume said:


    Mmm, steak.
    YOU’RE OBSESSED!
    "I've made a note never to piss you two off." - Stike
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  • Botch
    Botch Posts: 16,196
    TEXASBGE2018 said:
    No really it looks awesome! Great color, I just am curious why everyone on here shows pictures of their steaks completely cut up and stacked on the plate.
    I see that a lot here, too, myself.  Only time I finely slice my steak is if its for tacos; otherwise, the meat will cool much faster than if its left in whole form (I don't cook for a crowd anymore).  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • thetrim
    thetrim Posts: 11,375
    Tried getting thru the Nawlins TSA with 2 very thick and very long andouille sausages.  It was really cool when the x Ray person needed to take a look and was more than happy to ask some questions quite loudly as he pulled them from my back pack.   Thanks @nolaegghead

    i would post pictures, but I don’t wanna get this thread sunk.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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