OT - What are you doing right now?

smokingal

@lkapigian  I'm guessing SPG stands for salt, pepper and garlic.  So what is this Memphis Dust?  The Italian sausage looks delicious, btw.

lkapigian

smokingal said:

@lkapigian  I'm guessing SPG stands for salt, pepper and garlic.  So what is this Memphis Dust?  The Italian sausage looks delicious, btw.

@smokingal

My version

• 3/4 cup firmly packed dark brown sugar
• 3/4 cup  sugar in the raw
• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup granulated garlic
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons granulated Onion 
• 2 teaspoons rosemary powder
• MSG optional

I cold smoke mine with Applewood 

Lit

Did these yesterday. Had a couple people over for my birthday. They got eaten pretty fast. Did like 70/30 dominator sweet rib rub and bad Byron’s then a little sweet baby Rays after about 3 hours at 250. Another hour or so at 300 and looked good.

Battleborn

Went by Ace today to pick some stuff up and saw this.Up until now, they have only sold Traeger and KJ here and there.

Dyal_SC

Used up a bunch of stuff in the fridge — leftover mashed potatoes, leftover jerk chicken, last of the cream cheese dip, last of the spinach and artichoke dip, last 3 pieces of bacon, some chives, etc.  So we had jerk chicken over fried mashed potato cakes.  Sort of an unusual fusion, but still pretty good.  

lousubcap

@Lit Beautiful belly burnt ends (or did my protein recognition flunk?)  Nailed that one.  Congrats. 

Legume

Cris Collinsworth is a national treasure.  I can’t believe he hasn’t won more Emmys.

theyolksonyou

Legume said:

Cris Collinsworth is a national treasure.  I can’t believe he hasn’t won more Emmys.

Now here’s a guy who knows sarcasm font when he sees it.  

YukonRon

How has he kept a job in any sort of broadcasting?

I did see Joan Jett at Bourbon and Beyond. 61 and still rocking. Good for her.

saluki2007

Legume said:

Cris Collinsworth is a national treasure.  I can’t believe he hasn’t won more Emmys.

I'll take him over Buck any day.

TEXASBGE2018

saluki2007 said:

Legume said:

Cris Collinsworth is a national treasure.  I can’t believe he hasn’t won more Emmys.

I'll take him over Buck any day.

Can you imagine the sh!t show of a Joe Buck/Chris Collinsworth commentary. Thank god that it’s extremely unlikely to EVER happen

Dobie

PSA
ribeye caps / pinwheels back at Costco

NorthPilot06

Thanks @Dobie - I've heard they're great, but are they really worth $20/lb?

Dobie

All the beef was high this week, I’ve got them for $15-16 before.
Passed on them this time. 

theyolksonyou

Not sure if you guys know, but I like to fry stuff

CigarCityEgger

JohnInCarolina said:

CigarCityEgger said:

Jerk marinade ribs, 4 hours at 240ish no foil 

I'm drooling and it's not even 10am.  Deets on the marinade?  Those look and sound fantastic.  

Sorry for the delay John, it’s actually just a bottle from pepper palace. Best Jerk flavoring I’ve ever had and put it on a lot more than just wings 

pgprescott

CigarCityEgger said:

JohnInCarolina said:

CigarCityEgger said:

Jerk marinade ribs, 4 hours at 240ish no foil 

I'm drooling and it's not even 10am.  Deets on the marinade?  Those look and sound fantastic.  

Sorry for the delay John, it’s actually just a bottle from pepper palace. Best Jerk flavoring I’ve ever had and put it on a lot more than just wings 

I have no doubt it is delicious, but buffalo style wing sauce and Jamaican jerk are contradictory descriptions. 😂 

SciAggie

theyolksonyou said:

Not sure if you guys know, but I like to fry stuff

Those need to go swimming in some green chili jalapeno gravy...

CigarCityEgger

@pgprescott yep, the marketing may be one of the many reasons why my local one closed down. But damn if it’s not delicious. 

If you ever see it give it a try

pgprescott

CigarCityEgger said:

@pgprescott yep, the marketing may be one of the many reasons why my local one closed down. But damn if it’s not delicious. 

If you ever see it give it a try

Love me some jerk sauce/marinade. I will keep an eye out. 

YukonRon

Doing a lab evaluation of 6 peach preserves for utilization in an upcoming glaze for a pork crown roast.

Battleborn

Watching some of the local coverage of the 1 October remembrance ceremony. 

alaskanassasin

@YukonRon I wish I lived closer so we could make it official with a peer-review

TN_Egger

College athlete pay-to-play?  CA is on the right track.

Battleborn

Powering through a double double from In-N-Out, paying with cash so I don't get caught.

lousubcap

Battleborn said:

Powering through a double double from In-N-Out, paying with cash so I don't get caught.

Cash is king for the discrete occasions. 

milesvdustin

Battleborn said:

Powering through a double double from In-N-Out, paying with cash so I don't get caught.

Animal style? 

Battleborn

milesvdustin said:

Battleborn said:

Powering through a double double from In-N-Out, paying with cash so I don't get caught.

Animal style? 

That is the only correct way.

Eoin

Made this last night, reheated and pulled for tea tonight.

SciAggie

YukonRon said:

Doing a lab evaluation of 6 peach preserves for utilization in an upcoming glaze for a pork crown roast.

Lab as in "Yellow, Black, or Chocolate" or Lab as in test tubes, Bunsen burners, and lab coats?