OT - What are you doing right now?

nolaegghead · July 2019

Cats wrestling in the shop....

Eoin · July 2019

We had a piece of rolled brisket in the freezer that Anne bought a while ago, so decided to give it a go on the Egg. This is typical of what us Brits do to a piece of brisket, although the excuse is that the cut is often not thick enough to cook as a packer - this is a British Blue, bread for lean meat and a lot of weight around the hindquarters.

Packed the MMX full with lump (noticed the small gap to the right after taking the picture and filled that too). The platesetter is resting on the charcoal. Aiming for 250 ish (whatever it settles at between 225 and 275) and it has all day to run (went on at 8 a.m. this morning).

Sea2Ski · July 2019

@Eoin please post finished pictures. That is interesting they you roll them over there. Curious to see how it turns out.

thetrim · July 2019

DoubleEgger said:

thetrim said:

Just ran into the Welterweight Champion of the World in St Pete FL.

You gotta be more specific. I think there are 4 or 5 different ones.

Keith Thurman. He lives and trains in St Pete and fights Manny Paquiao on July 20th in Vegas.

SamIAm2 · July 2019

@Eoin - Good luck with the cook. They take a lot longer than you might think as my previous attempts showed me. Still good flavor.

Eoin · July 2019

Measured at 7.25 hours and the internal temperature is at 198F. The Egg has drifted up to about 270, most of the cook has been between 230 and 250 with a couple of small adjustments along the way. I've trimmed the vents again to stop it drifting higher. It is noticeably softer to probe now, nowhere near buttah though. Smells great, using pecan chips for this cook.

lkapigian · July 2019

Getting to be my favorite , 36 hours Sous Vide and Quick Sear

Acn · July 2019

An oldie but a goodie for brunch...the grilled cheese from Chef. SWMBO Jr demonstrated the cheese pull.

lkapigian · July 2019

Acn said:

An oldie but a goodie for brunch...the grilled cheese from Chef. SWMBO Jr demonstrated the cheese pull.

Beauty in Simplicity

Eoin · July 2019

Just taken this off, 9 hours, IT 209F, probing tender. Going to wrap it now and leave until tea time, maybe an hour. Timing worked out well, I'd already primed the family that this might not be ready in time, but no need today.

Still lump left after 9 hours, MMX did a good job.

northGAcock · July 2019

Watching World Cup of course.

YEMTrey · July 2019

Watching the World Cup and smoking some ribs.

YukonRon · July 2019

Image: https://us.v-cdn.net/5017260/uploads/editor/if/ofwf510t18qp.jpg

awesome peach smoked pork butt....

JohnInCarolina · July 2019

Watching the USWNT kick some serious a$$

lkapigian · July 2019

YukonRon said:

awesome peach smoked pork butt....

Sweet !

Eoin · July 2019

The rolled brisket worked out well, I'm going to have to find a whole packer now.

Edit: the middle part of the brisket was really soft, melt in the mouth, which is what I imagined it should be like. The 'bark' was a bit hard in places, but with the rolled joint, some of the outer parts were quite thin layers of meat, altgough it had been tied well (tight), so it didn't actually open up during cooking.