OT - What are you doing right now?

pgprescott

Ozzie_Isaac said:

18 month old JRT started to develop a lot of lumps over the past few weeks.  Took her to the vet today.  Vet wants to do a biopsy tomorrow.  Fear is lymphoma.  Hoping it is something else, if it is lymphoma vet said with her size and age, not much can be done.

Best of luck with the outcome. 

DoubleEgger

pgprescott said:

DoubleEgger said:

pgprescott said:

Wondering why @DoubleEgger s attempt to shame the sticky off the front page was not properly noted by the powers that be???  

What are you talking about? 

I thought you made reference to the ticket hocking for Eggtoberfest. My bad if I misinterpreted your intent. I hate the sticky’s 

I did make a statement that I’d be glad when Sunday came so all of the threads about selling/looking for Eggtoberfest tickets would sink into the abyss. Every year there are a rash of new accounts peddling tickets. Did not make any statement in the sticky thread. 

johnnyp

Working on an eggfest recipe. Results to follow this weekend. 

72 hour SV chuck roast to make fast work of poor mans burnt ends. 

DoubleEgger

johnnyp said:

Working on an eggfest recipe. Results to follow this weekend. 

72 hour SV chuck roast to make fast work of poor mans burnt ends. 

Sounds like rich mans burnt ends. Chuck roast sells for a lot more than brisket around here. 

bucky925

thetrim said:

When the time comes you will know it.  Sometimes we keep them around for us not them.  I put my big guy down in the kitchen eating Cindy's pound cake (his favorite)  crying like a baby .  If fact a little teary eyed just typing this. 

bgebrent

Local Italian place that rocks.  Had veal chop parmigiana.  Omg.

NC_Egghead

Watching Jackie Bradley Jr’s grand slam against the Stros!

northGAcock

NC_Egghead said:

Watching Jackie Bradley Jr’s grand slam against the Stros!

JBJ 

NC_Egghead

Yes sir!

northGAcock

NC_Egghead said:

Yes sir!

Steve Pearce was also a former Gamecock. Love seeing these guys in college on on to contribute in big games. Go Sox.

NC_Egghead

Jackie has been clutch in the last two games. That’s the thing about October baseball, you just never know who’s going to step up. The pendulum can also easily swing the other way, especially when playing a team as good as the Astros. That’s what makes late season baseball so exciting to watch. 

northGAcock

NC_Egghead said:

Jackie has been clutch in the last two games. That’s the thing about October baseball, you just never know who’s going to step up. The pendulum can also easily swing the other way, especially when playing a team as good as the Astros. That’s what makes late season baseball so exciting to watch. 

SamIAm2

Watching "Monty Python: Before the Flying Circus" on Netflix". Brought back memories of the programs that went before. Fun stuff; and yes, I am old enough to remember "TW3" and others.

GATraveller

bgebrent said:

Local Italian place that rocks.  Had veal chop parmigiana.  Omg.

Where is that?  Looks incredible.

bgebrent

@GATraveller, it was!  Il Giallo in Sandy Springs just outside the perimeter off Roswell Rd. Never been disappointed.  Give it a try. 

thetrim

Awaiting some blood tests on the pup.  This will (should) tell the story.  She's still not eating, drinking very little. Very lethargic.  Shoving antibiotics down her throat is not a fun activity.

GATraveller

bgebrent said:

@GATraveller, it was!  Il Giallo in Sandy Springs just outside the perimeter off Roswell Rd. Never been disappointed.  Give it a try. 

Will give it a go.  Thanks!

frazzdaddy

Just got back from Costco with 45lbs of pork butt. Cooking for my staff tonight for lunch tomorrow. First overnight cook. Fingers crossed. All advice is welcomed.

Dyal_SC

frazzdaddy said:

Just got back from Costco with 45lbs of pork butt. Cooking for my staff tonight for lunch tomorrow. First overnight cook. Fingers crossed. All advice is welcomed.

Just cook to Internal Temp.  Figuring you’re using an XL for that poundage?  I’d put a temp probe in the top tier of butt(s)...(since it cooks hotter up there), then once it reaches temp for pulling (195-200 deg F), take it off and FTC it, then place the temp probe in the bottom butt(s), then once those come to temp, FTC those too...  After a little while,they’re ready to pull. 

fishlessman

if you have never done that much pork in the egg, that much cold meat really throws off the temp probes for the first several hours. i remember chasing temps and not getting temp readings over 190 degrees before looking inside to see a 1000 degree fire. a bbq controller will chase temps so watch for that if using one

milesvdustin

Wise advice from fishlessman. I get my egg to my target temp and make sure it rides there for an hour to hour and a half steady. Add butts, then dont touch the vents for a couple hours. Then you can tweak if it's going too high or low. 

ColtsFan

thetrim said:

Awaiting some blood tests on the pup.  This will (should) tell the story.  She's still not eating, drinking very little. Very lethargic.  Shoving antibiotics down her throat is not a fun activity.

Sorry to hear. Have you tried putting the pill in a marshmallow?

Keep us updated please. 

Acn

Sitting around waiting for a meeting to start.  Scheduled for 1-5...hopefully I won’t need to stay too late.

milesvdustin

Avoiding packing the gravel base of the new sidewalk and doing the top layer...... 

thetrim

Awaiting some blood tests on the pup.  This will (should) tell the story.  She's still not eating, drinking very little. Very lethargic.  Shoving antibiotics down her throat is not a fun activity.

ColtsFan said:

thetrim said:

Awaiting some blood tests on the pup.  This will (should) tell the story.  She's still not eating, drinking very little. Very lethargic.  Shoving antibiotics down her throat is not a fun activity.

Sorry to hear. Have you tried putting the pill in a marshmallow?

Keep us updated please. 

Not a marshmallow.  I hate to admit it, but we don't have nay in the house.

She would always take a pill with some cheese, but isn't eating hardly anything. 

We should know more this afternoon or tomorrow morning at the latest.  Vet didn't find anything alarming thru a physical exam and made us feel much more hopeful for a positive outcome.  Poor pup looks like she's on death's doorstep and has been a mess the last week or so.

frazzdaddy

fishlessman said:

if you have never done that much pork in the egg, that much cold meat really throws off the temp probes for the first several hours. i remember chasing temps and not getting temp readings over 190 degrees before looking inside to see a 1000 degree fire. a bbq controller will chase temps so watch for that if using one

milesvdustin said:

Wise advice from fishlessman. I get my egg to my target temp and make sure it rides there for an hour to hour and a half steady. Add butts, then dont touch the vents for a couple hours. Then you can tweak if it's going too high or low. 

Thanks guys, I had a feeling the mass of meat would change things a bit. Was going to use some cherry wood ,but I know that can also mess with the temps.Thoughts on that? I'll post picts tomorrow.

frazzdaddy

Dyal_SC said:

frazzdaddy said:

Just got back from Costco with 45lbs of pork butt. Cooking for my staff tonight for lunch tomorrow. First overnight cook. Fingers crossed. All advice is welcomed.

Just cook to Internal Temp.  Figuring you’re using an XL for that poundage?  I’d put a temp probe in the top tier of butt(s)...(since it cooks hotter up there), then once it reaches temp for pulling (195-200 deg F), take it off and FTC it, then place the temp probe in the bottom butt(s), then once those come to temp, FTC those too...  After a little while,they’re ready to pull. 

Good call, will do. Thanks man.

frazzdaddy

It will be on the XL, Ball park idea on a round about cook time @ 225/250 dome?

GATraveller

frazzdaddy said:

It will be on the XL, Ball park idea on a round about cook time @ 225/250 dome?

Do yourself a favor and shoot for 265-300.  Especially if you aren't running a controller.

fishlessman

for me i shoot for 14 hours with 7 to 8 pound butts but i cheat by either raising or lowering temps around the 10 hour mark. i try to run 235 to 250. with 45 pounds i would add a few hours just in case but i did two 8 pound briskets and two 8 pound butts in 0ne cook,  32 pounds total in a large with 14 hours on the butts and 12 hours on the flats