OT - What are you doing right now?

YukonRon

northGAcock said:

Enjoyed some tenderloin kabobs last night. 

Just got some new skewers last night. I went to the farmers market this morning and scored tomatoes, onions, and my next door neighbor is bringing over some zuchini.
Throwing some chicken K-Bobs on tomorrow. 
You inspire people to great things Robin.
Thank you.

bucky925

Salsa is finished and the pork belly is on. 

Sea2Ski

northGAcock said:

Enjoyed some tenderloin kabobs last night. 

No doubt that those look edible.  I could go for one or three myself right now. 

Sea2Ski

Checking on the animals. 
Goats are fine:


Ginger and her litter are are all good. 


Fluffy said hello.  Hopefully she will be having a litter of her own soon.  July 12 will be the earliest she can have them as she was introduced to the Berkshire boar 3 month and 2 weeks ago.  Gestation is 3 months, 3 weeks and 3 days. So we have her in isolation 


The other Mangalista/Berkshire mixes are coming along nicely.  

And the meat hanging in the fridge is aging great! I was a little concerned about some hardening happening on the exposed ends, but that is not happening.  34-36F and 68% humidity.  Butchering planned to start Tuesday. That is when the real work begins.  

lkapigian

Awesome @sea2ski , is it holding RH%  naturally or have you had to add? 

Sea2Ski

lkapigian said:

Awesome @sea2ski , is it holding RH%  naturally or have you had to add? 

We have the condensation outlet leading to a bucket which is open to evaporate. So while there is not a humidifier in there, we are not artificially adding humidity, but at the same time we are not getting rid of it as one normally would either. We are dumping that bucket and cleaning it once every 3 days or so so nothing yucky grows. 

I am  ecstatic how everything is working out so far. 

pgprescott

ColtsFan said:

This is becoming a thing. Reppin BB today!

I see they have the new cabinet for the modular nest system. Nice!

lkapigian

Sea2Ski said:

lkapigian said:

Awesome @sea2ski , is it holding RH%  naturally or have you had to add? 

We have the condensation outlet leading to a bucket which is open to evaporate. So while there is not a humidifier in there, we are not artificially adding humidity, but at the same time we are not getting rid of it as one normally would either. We are dumping that bucket and cleaning it once every 3 days or so so nothing yucky grows. 

I am  ecstatic how everything is working out so far. 

Well engineered !

SGH

Enjoying the cool front that we had roll in last night. 

lkapigian

For you @SGH

SGH

lkapigian said:

For you @SGH

For you brother pigian👍

smokingal

@Sea2Ski Is that beef that you are aging?

I was planning on mowing the lawn today but forgot about the cables that are laying about.  Didn't even notice that they marked up my property this week in order to bury them.  Knowing my luck, I'll end up cutting through a cable even if I'm careful.  Mowing half the lawn will look weird.  Screw it.  I'll just go celebrate National Fried Chicken Day and then take care of the hedges tomorrow.

Eoin

Some short ribs and a piece of topside done on the MMX at 225F. 

lkapigian

Eoin said:

Some short ribs and a piece of topside done on the MMX at 225F. 

Wow, that looks great 

Sea2Ski

smokingal said:

@Sea2Ski Is that beef that you are aging?

@smokingal   Yes.  We slaughtered a cow just over 2 weeks ago.  We are letting it hang longer than most people do.  I think it will be worth it. Wish we could wait another full week, but I do not think our schedules will allow that. 

bucky925

I'm just about finished cooking for the day.  As I posted before the fire roasted salsa is done.  I made pork belly burnt ends just to share with neighbors.  I thought they turned out pretty good.  Then I put dinner on.   Turkey breast with fresh garden veggies.  Very productive day on the egg. 

Acn

No egg tonight...

Battleborn

Trying to figure out what to cook tomorrow. 

smokingal

Watching Triple D and making myself hungry.

nolaegghead

Smoking some bacon.  Dry cured for three weeks after cure (called being lazy).

JohnnyTarheel

northGAcock said:

Enjoyed some tenderloin kabobs last night. 

Yes sir brother!!!!

JohnnyTarheel

Rosemary Balsamic pork tenderloin...

bucky925

Awesome JT!

ColtsFan

About to f some sheet up

pgprescott

theyolksonyou

Corrupting the kids.  And taking their money

Gr_egger

Some wonderful steamers from a good friend 20 minutes North. And one of the most amazing sunsets I have ever seen............

Gr_egger

And little Wolfe is learning to be a beach bum!

nolaegghead

Threw together an experimental batch of no-knead dough with some teff, very little yeast, some other secret ingredients....  Warm fermented 8 hours, into the shop fridge.  Will make a large loaf tomorrow, taste it and give it to the brisket camp lawyers or someone.  Trying to cut down on carbs and brush up on the bread making.

Smoked some dry aged, cured belly.  Went probably 7 hours.  Wrapped and in the shop fridge for cooling.  Will slice tomorrow. 

Took the ice maker out and completely apart.  Applied DeOxIt on all contacts.  Cleaned the evaporator coils.  Did a manual reset on it.....made some ice, will see in the morning. 

Put a surge suppressor on the fridge.  Handles 15 amps, supposedly, they will replace any appliance that fails from a surge getting through the suppressor.  Serial numbers and other info is cataloged.

nolaegghead