OT - What are you doing right now?

Legume

Wait, they’re not boneless?  Is the bone all ground up with the other meat goop?

frazzdaddy

Wings and sous vide prime rib eyes tonight.

frazzdaddy

Killit_and_Grillit

Wild turkey breast and pinwheel flank steak with smoked gruyere, sun dried tomatoes, and spinach.

Brined and sous vide the turkey before tossing it on the egg. Most tender wild turkey I have ever had. 

lkapigian

^^^^Like^^^

lkapigian

Winding my weekend down with the Love of my life ........no idea how that lady got in the picture though 

sumoconnell

One last yakiniku meal in Haneda airport before leaving Tokyo. Wagyu of course

The meat is so fatty it won't take marinade. Gas grill here, the place I regular in Ginza is charcoal fired. Chuck steak and short ribs (small plate). Normal picture ordering issues apply..

PS - anyone know of a vertical charcoal spit for El Pastor? Asking for a friend. I've seen it in Mexico once, propane for kebab/pastor is much more common.

lkapigian

sumoconnell said:

One last yakiniku meal in Haneda airport before leaving Tokyo. Wagyu of course

The meat is so fatty it won't take marinade. Gas grill here, the place I regular in Ginza is charcoal fired. Chuck steak and short ribs (small plate). Normal picture ordering issues apply..

PS - anyone know of a vertical charcoal spit for El Pastor? Asking for a friend. I've seen it in Mexico once, propane for kebab/pastor is much more common.

Very Cool! ( you can go horizontal pastor with charcoal ) 

sumoconnell

@lkapigian - I can't successfully "quote" for whatever reason. Food and service are at high standards here, and it can be reasonably priced if you know where to look. If not, it's exorbitant in a hurry.

I agree the horizontal spit works, but not if I want to trim a layer of and keep rolling, with all the goodness dripping down

lkapigian

sumoconnell said:

@lkapigian - I can't successfully "quote" for whatever reason. Food and service are at high standards here, and it can be reasonably priced if you know where to look. If not, it's exorbitant in a hurry.

I agree the horizontal spit works, but not if I want to trim a layer of and keep rolling, with all the goodness dripping down

I saw one that was nothing more thann a 30 gallon drum split pole to pole with three racks for the coals and then an inverted rotisserie 

GrateEggspectations

thetrim said:

Just some bunless hot dogs w proper condimentation and a fork that’s both dirty and bent.  

Are you sure you’ve got enough Dijon?

thetrim

Did a few pizzas last night.   

thetrim

GrateEggspectations said:

thetrim said:

Just some bunless hot dogs w proper condimentation and a fork that’s both dirty and bent.  

Are you sure you’ve got enough Dijon?

That was a Düsseldorf style mustard, and I had four dogs.   Yeah I like mustard.  

Lit

Did some pulled beef yesterday. These finished really fast. Put them on around 2 and they were over 200 around 7. Was expecting like 9-10 finish. Was running just over 250 might need to calibrate soon. 

1911Man

Got a whole turkey breast section on my medium BGE smoking. Will be for this week's sammiches.

JohnnyTarheel

Holden Beach NC

northGAcock

JohnnyTarheel said:

Holden Beach NC

Hard to beat the Carolina Beaches.

YukonRon

JohnnyTarheel said:

Holden Beach NC

Had to reset my "Like" button......wore it out.

hoosier_egger

About to fire up the large and race the storms. Gonna reverse sear a tri-tip. My last dozen or so have been SV then seared. 

Botch

Note to Lazy Self:
It is much easier to cut down a 3' sapling than to wait until its over 20' tall.  
 
Oof-dah.  

hoosier_egger

ColtsFan said:

About to fire up the large and race the storms. Gonna reverse sear a tri-tip. My last dozen or so have been SV then seared. 

Not looking good. You know it's going to hit temp right in the middle of this 

gonepostal

Babysitting for the in-laws...140 lbs

Eoin

Did a roast chicken in the MMX tonight with quite a lot of pecan chips. It was good, with roasted spuds (goose fat), carrots and gravy.

nolaegghead

doing hubs and brakes on the truck.  Hot AF here.

lkapigian

Waiting on an update for Brisket Camp 2019

Botch

Just finished watching CNN's "Apollo 11" film, glad I also recorded it.

Odd bookends. I remember watching much of this footage on my folks' b-and-w TV, when I was 9, and getting pulled into the whole space/technology field. Ended up in the Air Force, and even worked for 2 years on the Space Shuttle boosters at Thiokol.

Yesterday, I got a letter from The Defense Finance and Accounting Service, telling me how much to pay to "buy back" my military time (adding it to my Civil Service time) in preparation for my retirement this coming Feb. Then, tonight, to see the Apollo footage that started this whole ball rolling, 50 years ago, again, really really odd feeling.

Almost like seeing, at the end of the sixth Star Wars film, the twin suns setting on Tatooine, bringing THAT 30-year period full-circle, except this time it was MY life.

Very, very odd feeling.

Sea2Ski

Eating my lunch at my desk which is a chunk of fresh raw tuna that was swimming less than 30 hours ago.  Truth being told, this is the 1/3 I still have to go.  The first 2/3 of it went down very fast. 

JohnInCarolina

JohnnyTarheel said:

Holden Beach NC

I hope you have as nice a time there as we did.  The weather was absolutely gorgeous.

fishlessman

just found out a neighbor passed away this winter, went down into the cellar to check on the dug well, fell head first.  mind blowing it took this long for someone to say something

lkapigian

Sea2Ski said:

Eating my lunch at my desk which is a chunk of fresh raw tuna that was swimming less than 30 hours ago.  Truth being told, this is the 1/3 I still have to go.  The first 2/3 of it went down very fast. 

the only way fresh caught tuna should be eaten