OT - What are you doing right now?

Acn

YukonRon said:

Acn said:ii

Buffalo Trace. You should have let me know you were in town.
You need to go see Woodford if you are in the area long enough. They just opened their new visitors center this week.
I think BT has the best tour.
We have, like 20 distilleries, within a 10 mile radius from our home.

Thanks Ron, I’ll definitely remember that next time we’re in the area.  This was just a quick trip up because we got some rain down in Cumberland Gap where we were camping.

fishlessman

lkapigian said:

A simple Thai Sausage tortilla and avacado 

have the makings for shaved beef bulgogi tacos this weekend, i need to get an avacado now.

YukonRon

Acn said:

YukonRon said:

Acn said:ii

Buffalo Trace. You should have let me know you were in town.
You need to go see Woodford if you are in the area long enough. They just opened their new visitors center this week.
I think BT has the best tour.
We have, like 20 distilleries, within a 10 mile radius from our home.

 Thanks Ron, I’ll definitely remember that next time we’re in the area.  This was just a quick trip up because we got some rain down in Cumberland Gap where we were camping.

@Acn
You are welcome in our home anytime. 
Fun fact: while camping, Buffalo Trace has a bourbon cream.....goes great in your morning coffee.
There is some great spots for camping in the RRG.....if you should ever be so inclined. We camp there frequently. The geology is very unique, if you are into that sort of thing.

Acn

YukonRon said:

Acn said:

YukonRon said:

Acn said:ii

Buffalo Trace. You should have let me know you were in town.
You need to go see Woodford if you are in the area long enough. They just opened their new visitors center this week.
I think BT has the best tour.
We have, like 20 distilleries, within a 10 mile radius from our home.

 Thanks Ron, I’ll definitely remember that next time we’re in the area.  This was just a quick trip up because we got some rain down in Cumberland Gap where we were camping.

@Acn
You are welcome in our home anytime. 
Fun fact: while camping, Buffalo Trace has a bourbon cream.....goes great in your morning coffee.
There is some great spots for camping in the RRG.....if you should ever be so inclined. We camp there frequently. The geology is very unique, if you are into that sort of thing.

Thanks Ron!  Next time we’re thinking of heading down that way I’ll ping you for RRG ideas, that sounds great for the wife, daughter, and I. This time we were with my in laws this time, and they are more in the “lots of gear for the site, big meals, hang around the fire with the dogs” phase of their camping lives.

We tried the bourbon cream, it is phenomenal.  We got some, and I’ll be pouring it over some vanilla ice cream tonight.  The BT wheatly vodka was amazing too, the best I’ve ever had.

DuckDogDr

Just got thr new girls on the farm settled. This is my first attempt at this bee keeping thing. Hoping it turns out good. Everyone so far said dont expect any honey until next season

frazzdaddy

DuckDogDr said:

Just got thr new girls on the farm settled. This is my first attempt at this bee keeping thing. Hoping it turns out good. Everyone so far said dont expect any honey until next season

Something I have been considering. Keep us posted

HeavyG

Getting ready to watch the first pitch of Women's World Cup football - France vs S. Korea.

DoubleEgger

Dude carded a 57. Wowza. 

https://www.golfchannel.com/news/davidsons-alex-ross-shoots-57-dogwood-invitational

ColtsFan

DoubleEgger said:

Dude carded a 57. Wowza. 

https://www.golfchannel.com/news/davidsons-alex-ross-shoots-57-dogwood-invitational

Big Deal! I can shoot 57 on the front 9 all day long

YukonRon

ColtsFan said:

DoubleEgger said:

Dude carded a 57. Wowza. 

https://www.golfchannel.com/news/davidsons-alex-ross-shoots-57-dogwood-invitational

Big Deal! I can shoot 57 on the front 9 all day long

Um not the point....LOL.....me and you brother....

ColtsFan

Loading the truck. Cooking at another event tomorrow. 

northGAcock

ColtsFan said:

Loading the truck. Cooking at another event tomorrow. 

May the force be with you.

NCSmoky

Been hearing about Sweet Lews BBQ for a while so decided to check it out today



Got the sampler meal to try a bit of everything 



Brisket was ok, good texture but not a lot of flavor or smoke taste. Pulled pork was pretty bland. Ribs were  good and had some nice smoke flavor. All in all not bad but was not impressed, sides were good though.

DoubleEgger

@NCSmoky sorry you had a less than desirable experience. It’s so weird that Charlotte doesn’t have any great BBQ joints. 

blind99

Catching up. 

NCSmoky

DoubleEgger said:

@NCSmoky sorry you had a less than desirable experience. It’s so weird that Charlotte doesn’t have any great BBQ joints. 

Meh, not really a big deal, it wasn't bad but I have had better from people on this forum. Fortunately Honey Monk's in Lexington is only an hour away and Bridges in Shelby is 45 minutes away so there is good Bbq around just nothing special in Charlotte. 

ColtsFan

New recipe. We'll see how it goes tomorrow. Going to top with panko and hit it with a little apple wood smoke tomorrow 

SamIAm2

NCSmoky said:

DoubleEgger said:

@NCSmoky sorry you had a less than desirable experience. It’s so weird that Charlotte doesn’t have any great BBQ joints. 

Meh, not really a big deal, it wasn't bad but I have had better from people on this forum. Fortunately Honey Monk's in Lexington is only an hour away and Bridges in Shelby is 45 minutes away so there is good Bbq around just nothing special in Charlotte. 

If you do go to Bridges, take about a half hour drive to Gastonia and stop in at Tony's Ice Cream. Been there a couple times when we visited my cousin there. Interesting place.

WeberWho

My plan of touching up a few spots on the smoker turned into touching up the whole smoker. Ugh. I should have known better. The smoker should hold up much better with a couple new coats of paint in the near future.

I took a flap disc to the firebox/warming box today and hit it with a coat of primer. Going to do the rest in sections. 

DuckDogDr

Just finished Ai'ing my 4 heifers i bought this past November.  A little late in season, but life got in the way...hopefully in 9 months I'll have 4 calves..

Everyone pure bred Simmental...they stubborn as he!!...
Planning to purchase 4 pure bred brangus heifers with the funds from these calves

Botch

NCSmoky said:

Been hearing about Sweet Lews BBQ for a while so decided to check it out today.  Got the sampler meal to try a bit of everything 

Sweet Lew would probably get better reviews if he/she put that food on a smaller plate, rather than a damn sheet pan; doesn't look like you're getting much this way!  (#4 from the top, is that some kind of cheese wrapped in cello? I love trying new cheeses!)  

NCSmoky

Botch said:

Sweet Lew would probably get better reviews if he/she put that food on a smaller plate, rather than a damn sheet pan; doesn't look like you're getting much this way!  (#4 from the top, is that some kind of cheese wrapped in cello? I love trying new cheeses!)  

They put mine on a bigger pan because I had the sampler, wife got just Brisket and was on a smaller pan. In the cello was cornbread¯\_(ツ)_/¯

milesvdustin

I am drinking beer with hot sauce. Sounds weird but it rules 

https://www.foodandwine.com/drinks/beer-hot-sauce

alaskanassasin

I thought the friday cannon may had gone off early

frazzdaddy

milesvdustin said:

I am drinking beer with hot sauce. Sounds weird but it rules 

https://www.foodandwine.com/drinks/beer-hot-sauce

We have Pepperfest in Pittsboro every year. Local breweries and restaurants are invited to brew and cook with locally grown peppers. Awesome event great beers and incredible food. The next day or so ...ooof 

Eoin

DuckDogDr said:

Just finished Ai'ing my 4 heifers i bought this past November.  A little late in season, but life got in the way...hopefully in 9 months I'll have 4 calves..

Everyone pure bred Simmental...they stubborn as he!!...
Planning to purchase 4 pure bred brangus heifers with the funds from these calves

Never heard of Brangus before and had to look them up. What's the benefit over pure bred Angus? That number 15 in the clamp looks pretty p***ed off!

Pre-internet, we used to have the AI brochure 'Bull Power' in the kitchen at my parents house.

DoubleEgger

I hope you bought her dinner at least @DuckDogDr

saluki2007

Chicago Blues fest

ColtsFan

The hot box is a game changer 

Botch

Today I grilled a couple sweet italian sausages on the Small, and tried an odd dish I ran across this week, Garlic Pasta:
 

 
Got it from one of the video chefs that fall out of EweTube if you shake it too hard, "Chef Mike".  
 
https://youtu.be/VZckD_bZlso
 
It's odd in that it starts off reading like an Asian recipe, but then parmesan cheese is added, sorta Italian, and some British Worshyersister sauce for good measure (Mike stated its actually a San Francisco specialty).  It was delicious, although a bit too salty for my taste (I may cut back on the soy next time, there is no other added salt).  The dish doesn't include mushrooms but I had a couple in the frig that needed a home, so they were added.  
 

Ingredients for 2 small portions Garlic Noodles:
PLEASE NOTE: The saltiness of the following ingredients can vary, as can how sensitive people are to the taste of salt, so you may need to increase or decrease the amounts below.  

For the secret sauce:

1 1/2 tablespoons soy sauce

1 tablespoon oyster sauce

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Asian fish sauce

1/4 teaspoon sesame oil

pinch of cayenne pepper

For the rest:

6 ounces dry egg noodles 

4 tablespoons unsalted butter

8 cloves finely minced garlic

1/4 cup finely grated Parmigiano-Reggiano

thinly sliced green onion to garnish

red chili flakes to taste    
 
Mix the sauce ingredients, set aside.  While noodles are cooking, melt the butter and then saute garlic until fragrant (30 seconds or so) then pour in the sauce mixture and stir until slightly thickened, kill the heat.  
When the pasta's done, add to the sauce along with the cheese, toss until coated; plate, and garnish with green onion & chile.  
 
Thanks for looking.