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OT - What are you doing right now?

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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,088
    lkapigian said:
    @Sea2Ski


    Whoa!!   That yours?   Fantastic!  
    I want details please! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • ColtsFan
    ColtsFan Posts: 6,532
    Loading this into the truck. Not mine, bosses 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Acn said:
    No egg tonight.  Cod poached in tomato saffron broth with farro.

    That
    Looks
    Delicious!! 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Botch
    Botch Posts: 16,196
    edited July 2019
    ColtsFan said:
    TEXASBGE2018 said:
    ColtsFan said:
    82* with heat index of 90 at 7AM.

    Puke 

    That's called April here.
    The heat is one thing, but the heat with 90% humidity is a whole different beast. 

    On a summer's day in 1980 I boarded an airliner for California, for AF boot camp, from South Dakota.  Both the temp and the humidity when I left were 97% (I'm not kidding).  
    The first thing I noticed about Sacramento CA was how CLEAR everything was, like my eyes were suddenly supercharged.  It was the lack of humidity; you could see forever!
    Two days later, my FTO gave me two demerits and orders to drink more water, my lips were caving in (my piss was brown too, but he didn't know that).  Totally dehydrated!  Funny how local conditions affect your physiology... 
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • bgebrent
    bgebrent Posts: 19,636
    Alaphillipe’s ride was epic!  Looking forward to the Tourmalet. The Tour is getting really fun. 
    Sandy Springs & Dawsonville Ga
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  • The_Stache
    The_Stache Posts: 1,153
    YukonRon said:
    Just got to Nashville, hotel is 2 blox from the Ryman. Going to see Jonny Lang and JJGrey & Mo Fro.
    Hope you guys have a great time!!!  Next trip to Nashvegas.... call in advance..

    :)
    Kirkland, TN
    2 LBGE, 1 MM


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  • bgebrent
    bgebrent Posts: 19,636
    The_Stache said:
    YukonRon said:
    Just got to Nashville, hotel is 2 blox from the Ryman. Going to see Jonny Lang and JJGrey & Mo Fro.
    Hope you guys have a great time!!!  Next trip to Nashvegas.... call in advance..

    :)
    Sounds like a bad idea  B)
    Sandy Springs & Dawsonville Ga
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  • The_Stache
    The_Stache Posts: 1,153
    Contemplating a C8
    Kirkland, TN
    2 LBGE, 1 MM


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  • bgebrent
    bgebrent Posts: 19,636
    edited July 2019
    The_Stache said:
    Contemplating a C8
    Can I join you during the decision process?  Please?  And then compare to your rear engine car. 
    Sandy Springs & Dawsonville Ga
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  • saluki2007
    saluki2007 Posts: 6,354
    YukonRon said:
    Just got to Nashville, hotel is 2 blox from the Ryman. Going to see Jonny Lang and JJGrey & Mo Fro.
    That will be a great show. Lang can shred. 
    Large and Small BGE
    Central, IL

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  • bgebrent
    bgebrent Posts: 19,636
    I’d take your 911 every time. 
    Sandy Springs & Dawsonville Ga
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  • thetrim
    thetrim Posts: 11,375
    lkapigian said:
    Sea2Ski said:
    lkapigian said:
    @Sea2Ski


    Whoa!!   That yours?   Fantastic!  
    I want details please! 
    @Sea2Ski a friend of mine got this for me as a Thank Ypu ...Iberico acorn fed from Spain





    That looks amazing!  I have a sister in Madrid. i wonder if she can get her hands on that and (more importantly) bring it to the States on her next visit???
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,375
    @YukonRon did you check and see if @Killit_and_Grillit is available???

    =)
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,375
    @bgebrent any idea when the lead guys (eastern time) will start the climb up the Tourmalet?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,375
    I just watched the Rays get smacked by a much less talented White Six team.  Their season record, when I'm in attendance, dropped to 2-7
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • smokingal
    smokingal Posts: 1,025
    YukonRon said:

    Thinking this might be a challenge, but I am sure you will make this hunk of cow into a masterpiece.

    I tried SRF gold a few times, and while good, it was just too much fat for me, personally.

    As awful as this may seem, at the end of a few of our dinner parties, there was an appreciable portion left that was just too fatty to use in anything going forward. 

    I know SRF gold is not near the quality of what you have and it likely is a poor comparison, however, I would be curious in the comparison of the cook itself.

    Have fun, take notes, and share the journey. I always enjoy your cooks and presentations.

    @yukonron I tried SRF back when you could get 3 briskets, which were what would now be considered Gold, for $250.  I did not find the fat content to be too much.  I cannot say the same for the A4 striploin and ribeye steaks that I have tried.  While this A5 brisket is considerably more marbled than those SRF briskets, the fat content isn't unmanageable, and isn't close to being what you would find in an A5 striploin or ribeye subprimal.  You are right in this being a challenge, but there are a number of examples to be found online of people cooking these things successfully, and I'm sure I'll do ok.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • The_Stache
    The_Stache Posts: 1,153
    edited July 2019
    bgebrent said:
    The_Stache said:
    Contemplating a C8
    Can I join you during the decision process?  Please?  And then compare to your rear engine car. 
    At no time did I consider getting rid of the 911....  I'll continue to contemplate but will NOT pull the trigger until I have actually had a chance to sit in / drive one!

    You, sir, as a young whipper snapper, are not yet old enough to consider a new C8!! B)
    Kirkland, TN
    2 LBGE, 1 MM


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  • Acn
    Acn Posts: 4,448
    thetrim said:
    lkapigian said:
    Sea2Ski said:
    lkapigian said:
    @Sea2Ski


    Whoa!!   That yours?   Fantastic!  
    I want details please! 
    @Sea2Ski a friend of mine got this for me as a Thank Ypu ...Iberico acorn fed from Spain





    That looks amazing!  I have a sister in Madrid. i wonder if she can get her hands on that and (more importantly) bring it to the States on her next visit???
    @thetrim - check out La Tienda online.  Different packaging, but this looks to be very similar, and you don’t have to wait until your sister comes from Madrid.

    https://www.tienda.com/products/iberico-de-bellota-salchichon-sausage-fermin-ic-33.html

    LBGE

    Pikesville, MD

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  • Acn
    Acn Posts: 4,448
    Sea2Ski said:
    Acn said:
    No egg tonight.  Cod poached in tomato saffron broth with farro.

    That
    Looks
    Delicious!! 

    Thanks!  So simple too, gently sauté a couple of thinly sliced garlic cloves and some aleppo pepper in olive oil, add in 1/4 c white wine and 1/2 c water, and break a can of whole peeled tomatoes into the pan.  Add a pinch of saffron and a couple of bay leaves, and simmer about 8-10 minutes to combine broth flavors.  Add the cod, drop to a bare simmer, cover and cook until the cod is flaky.

    LBGE

    Pikesville, MD

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  • Eoin
    Eoin Posts: 4,304
    @Acn the garnish on this recipe goes really well with white fish in a tomato sauce.


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  • keener75
    keener75 Posts: 397
    theyolksonyou said:


    1st step to a lifetime of frustration 
    Such a great game for kids to learn early!
    St Marys, Ontario, Canada  LBGE
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  • Botch
    Botch Posts: 16,196
    Found these at the Commissary Thursday after work, hadn't noticed them before:

    ...and some potato rolls to go with, made green chile cheeseburgers today.
     

     
    Disappointed.  I got them grilled just pink, but they were tough and over-salty (I see now the package says "Smokehouse Seasoned" so they must've been pre-salted).  Also, the buns were completely dried out, just bought them Thursday.  
    Will have to pick up fresh buns before I cook the remaining two patties, with NO more salt....  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • Cornholio
    Cornholio Posts: 1,047
    Nathan’s dogs and corn for lunch...

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  • Battleborn
    Battleborn Posts: 3,520
    Trying to talk the boss, unsuccessfully so far, into letting me hit up the KJ roadshow in a few weeks to pick up a Jr.
    Las Vegas, NV


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