OT - What are you doing right now?

DMW

Had friends over. Pork tenderloin and steelhead, both with Dizzy Pig Raging River.

My plate:

There was beer, there was wine, there was bourbon. 
And there was Winston:


Did I mention bourbon?


One of my friends text notification tone is Trump. One of my other friends laughed at the NYT as "fake news". We didn't get in any heated arguments.
I did loan one of my friends this book:
https://www.thomasnelson.com/p/the-ministry-of-ordinary-places/

Let's all remember, be civil, love everyone.

bgebrent

DMW said:

Had friends over. Pork tenderloin and steelhead, both with Dizzy Pig Raging River.

My plate:

There was beer, there was wine, there was bourbon. 
And there was Winston:


Did I mention bourbon?


One of my friends text notification tone is Trump. One of my other friends laughed at the NYT as "fake news". We didn't get in any heated arguments.
I did loan one of my friends this book:
https://www.thomasnelson.com/p/the-ministry-of-ordinary-places/

Let's all remember, be civil, love everyone.

That steelhead.  Looks like folks are crying and in disbelief 

SGH

Botch said:

Football Question I'm pondering:  why can a QB throw a ball out-of-bounds if he's running out of options, and its just a down, but if he throws it into the ground he gets penalized?  

Here is the short version. Usually if a QB throws the ball into the ground it’s to avoid a sack or imminent loss of yards, thus denying a great defensive play. By throwing the ball out of bounds, it can be argued that the QB was trying to complete a pass but it was a bad throw. I know, that is kind of a lame argument, but it’s the current rule. I guess their point is by throwing it into the ground there is no claiming that you were trying to complete a pass. You were simply avoiding being sacked and losing yards. Unfortunately it’s up to the zebras discretion to call it when and how they want. 

SGH

And congratulations to the Crimson Tide. Great game. 

lousubcap

@DMW - for  a daily pour you can't beat the 4 Roses Small batch in my book.  Looks like a great evening (always at your place).  Not sure Winston has fully grasped his weekend environment 

theyolksonyou

So first meet was pretty fun.  Finished third in his heat first time in the pool.  Middle of the pack overall.  In his relay, he was fastest in his group and shaved a couple seconds off his time. 

Drove 1.5 hr one way for total swim time of a minute and change. 

amy just asked me, “what was that meet called?”

me, “what meat are you talking about?”

Sea2Ski

theyolksonyou said:

So first meet was pretty fun.  Finished third in his heat first time in the pool.  Middle of the pack overall.  In his relay, he was fastest in his group and shaved a couple seconds off his time. 

Drove 1.5 hr one way for total swim time of a minute and change. 

amy just asked me, “what was that meet called?”

me, “what meat are you talking about?”

Having been a former member of high school/summer swim and dive teams, this post did make me laugh out loud.

thetrim

Step 1: Army Beats Air Force
Step 2: This happens. 

Step 3: i do my best Buzz Aldrin LEO impersonation. 

JohnInCarolina

Dough balls getting happy for later this evening:

theyolksonyou

Last one till spring. Beautiful day. 

YukonRon

Saw Gary Clark Jr at the palace in Louisville last night. A guy next to us drove down from Pittsburgh to see the show, and another came up from Atlanta.
It was a concert brought in for The Breeders Cup, which is the mac daddy of racing purses for the best of the best in horse racing.
I have to say, Louisville knows how to throw a party.BTW, a band from Austin Texas opened for GCJ last night, "The Peterson Brothers", had a sold out crowd on their feet the entire performance. If you get the chance to see them do so.....this was,undoubtedly, one of the best shows I have seen. 

CPFC1905

Pork Loin practice : 3lb-er for me and SWMBO,  in advance of a full-family sized version in 2 weeks time.  
This is 10 minutes in,  started at 200C,  rolled back down to about 160C  after 20.   Cooking by IT and trying to time with roast spuds etc etc.

thetrim

They are playing in Lincoln, NE Nov 17th w Kenny Wayne Shepard.  I'll be up there that weekend for the Nebraska v. Mich State Game.  Maybe I'll try and catch the concert if I can make both work.  Thanks for the recommendation.

pgprescott

CPFC1905 said:

Pork Loin practice : 3lb-er for me and SWMBO,  in advance of a full-family sized version in 2 weeks time.  
This is 10 minutes in,  started at 200C,  rolled back down to about 160C  after 20.   Cooking by IT and trying to time with roast spuds etc etc.

If you haven’t already, and you want to impress, do yourself a solid and brine it. Pork loin and any poultry really improves with a brine. Looking good though! 

ColtsFan

Got a couple pork tenderloins getting happy. SPF53 and honey hog hot

Jeremiah

Waited till most of the neighbors were in church, BOOM it went down!

lousubcap

Live and learn- epic fail:  Messing around with the stick burner on the first open Sunday in awhile and along with some chix and wings decided to make a batch of armadillo eggs.  So far so good-make 'em all the time with hot sausage as the wrap.  Decided to try with chorizo and here it all went south.  The heavy grease content of the chorizo was such that my sculpted eggs became a molten mess instead of setting up during the cook.  Fortunately when I went to flip the wings the disaster was found.   Once the cook is finished I have quite a clean-up waiting.   F' me. 

Botch

lousubcap said:

Live and learn- epic fail:  Messing around with the stick burner on the first open Sunday in awhile and along with some chix and wings decided to make a batch of armadillo eggs.  So far so good-make 'em all the time with hot sausage as the wrap.  Decided to try with chorizo and here it all went south.  The heavy grease content of the chorizo was such that my sculpted eggs became a molten mess instead of setting up during the cook.  Fortunately when I went to flip the wings the disaster was found.   Once the cook is finished I have quite a clean-up waiting.   F' me. 

Yup, mexican chorizo falls completely apart when cooked, like sand.  The only successful cook I've had with it was stuffing it underneath the skin of a chicken, then smoking (that was pretty good).  

blasting

Yup, mexican chorizo falls completely apart when cooked, like sand.  The only successful cook I've had with it was stuffing it underneath the skin of a chicken, then smoking (that was pretty good).  

@Botch You've been holding out on us!  That sounds like a great idea.  I will be trying this.

lousubcap

@Botch - wish I had read that earlier...

ColtsFan

Tenderloins

nolaegghead

Don't know why I didn't do this earlier.... All my PA stuff is a mess to get together....and I have a bunch of extra equipment cases....put it together.  Also played around with the mixer and got some issues figured out for next time.

nolaegghead

no wonder the generator didn't start the other day...

lkapigian

Sea2Ski said:

lkapigian said:

20 racks of ribs 20 pounds sausage 10 pounds pork belly 2 trays smoked Mac and cheese , 1 hour ...gone ...Posole cook off tomorrow

@lkapigian I tried to imitate this the best I could....

1 rack of lamb ribs 
Going on:


Coming off


3 sausages:


<shrug>   I tried.   <\shrug>

Spot on 

lkapigian

Hoping to win this today

Rascal

HeavyG said:

Just saw this simple, yet genius, idea via my Twitter stream:

Rascal

Playing the 'What time is it?' game.  Clock and stomach can't agree....

CPFC1905

CPFC1905 said:

Pork Loin practice : 3lb-er for me and SWMBO,  in advance of a full-family sized version in 2 weeks time.  
This is 10 minutes in,  started at 200C,  rolled back down to about 160C  after 20.   Cooking by IT and trying to time with roast spuds etc etc.

The outcome:



Honestly - the meat was incredible, considering it was just a £4 ($5) lump of pork.  Three big meals out of it and it just reminded me how good pork is on the Egg.
V. disappointed with crackling - made a couple of school-boy errors;   1) not hot enough nor long enough up front & 2) I should have dried the skin more thoroughly and left it uncovered for longer pre-cook.   I recovered it slightly by giving it ten minutes blast 'direct'.  
Tried a handful of applewood chips and there was a hint of smoke flavour on the outside.
Next time - double the size of meat,  fully patted dry then 250C upfront for min 20 minutes plus more salt rubbed in (I only sprinkled with coarse salt this time).
But will certainly put the Egg almost down for the long 160C cook.

CPFC1905

nolaegghead said:

no wonder the generator didn't start the other day...

There's a phrase to describe that,  and if you're a fan of 'Snatch' (Brad Pitt / Lock Stock - not the car stealing Nichols Cage one),  its how they describe the hare as ending up if caught by the dog.    
I would send you a link but it contains many naughty words.

theyolksonyou

Nola is the king of naughty words.