OT - What are you doing right now?

Hook_emHornsfan_74

Battleborn said:

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.

This will blow some of yall's minds, but I have never eaten at and In-N-Out.  Whataburger dominates in this neck of the woods.  

Battleborn

Hook_emHornsfan_74 said:

Battleborn said:

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.

This will blow some of yall's minds, but I have never eaten at and In-N-Out.  Whataburger dominates in this neck of the woods.  

Having lived in Texas for several years, I would take Whataburger over In-N-Out everyday. However, much like Blue Bell, they tell us to F-off, and won't come here.

milesvdustin

I dont have whataburger or in n out where I live, so when I travel to areas that do I eat it up. I do prefer whataburger though 

Botch

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

Yes.
 

 

lkapigian

Getting ready to pre cook a few briskets for sliders this weekend 

lousubcap

Getting ready for October baseball.  About the best sports month going.  (Edit: I will give a strong nod to March and NCAA  college B'ball).  As a long-time A's fan and been hosed since 1989 I'm just looking for a win Weds.   There will be a flight plan filed and then execution-trajectory and force of launch dependent on the game. 

pgprescott

lkapigian said:

Getting ready to pre cook a few briskets for sliders this weekend 

Do you cook them to the finish and leave them
whole? If so, then what?

lkapigian

pgprescott said:

lkapigian said:

Getting ready to pre cook a few briskets for sliders this weekend 

Do you cook them to the finish and leave them
whole? If so, then what?

@pgprescott I will give these about 4 hours of smoke 275- 300 and finish in the oven @ 225 ( lazy today ) chill them then slice the cold on my Globe Slicer as this as possible pan warm with au jus ...onto a Hawaiian roll ....I have not tried the 2 part cook but read where @The Cen-Tex Smoker does that.,.

pgprescott

lkapigian said:

pgprescott said:

lkapigian said:

Getting ready to pre cook a few briskets for sliders this weekend 

Do you cook them to the finish and leave them
whole? If so, then what?

@pgprescott I will give these about 4 hours of smoke 275- 300 and finish in the oven @ 225 ( lazy today ) chill them then slice the cold on my Globe Slicer as this as possible pan warm with au jus ...onto a Hawaiian roll ....I have not tried the 2 part cook but read where @The Cen-Tex Smoker does that.,.

Sounds delicious. Just curious how you went about your business. Yum!

kl8ton

kl8ton

Sea2Ski

Fantastic @kl8ton

lkapigian

Sea2Ski said:

Fantastic @kl8ton

Agreed !

kl8ton

I have tons of pics.  It's one of those things you can't capture with a camera. 

lkapigian

pgprescott said:

lkapigian said:

pgprescott said:

lkapigian said:

Getting ready to pre cook a few briskets for sliders this weekend 

Do you cook them to the finish and leave them
whole? If so, then what?

@pgprescott I will give these about 4 hours of smoke 275- 300 and finish in the oven @ 225 ( lazy today ) chill them then slice the cold on my Globe Slicer as this as possible pan warm with au jus ...onto a Hawaiian roll ....I have not tried the 2 part cook but read where @The Cen-Tex Smoker does that.,.

Sounds delicious. Just curious how you went about your business. Yum!

Thanks @pgprescott ...and no idea , just one if those things that happened over time 

pgprescott

Couple SRF ribeye “fillets” I think they call em. 

pgprescott

lousubcap

@pgprescott The money shot tells the story and that is a great outcome.  Nailed it would be an understatement.  Great eats right there.  Pull temp?

pgprescott

lousubcap said:

@pgprescott The money shot tells the story and that is a great outcome.  Nailed it would be an understatement.  Great eats right there.  Pull temp?

Thanks Frank!

All feel. No thermopen. I would estimate 125?

Dyal_SC

Playing it healthy tonight. Some simple pork loin and broccoli.  

HeavyG

Nat's hat on, hoping Scherzer can break his post season losing streak.

NorthPilot06

pgprescott said:

Only problem with this is the steaks are too small!  Great looking plate though!

lkapigian

One done 6.5 hours ...must have been running hot...

nolaegghead

lkapigian

nolaegghead said:

Hey Now!

lkapigian

lkapigian said:

One done 6.5 hours ...must have been running hot...

#2

Eoin

pgprescott said:

Excellent work on the steaks, nice sprouts with bacon as well. 

sumoconnell

Korean BBQ in Seoul.  Makes me once again realize how artfully the kalbi cut can be.  Also, wtf that is a monster rib.  I can't get that.  

YukonRon

SciAggie said:

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?

Ehrlenmyers, beakers, crucible, Bunsen burners, grad cyls, and a Turkish Akbash.
This is Rose, my 20 month old, 95 pound lab assistant. She will be playing a crucial role for this evaluation. She will be in charge of equipment clean up.

Her outer coat sheds. Mine just stains.

She barks a lot too.

Good help is hard to find.

YukonRon

HeavyG said:

Nat's hat on, hoping Scherzer can break his post season losing streak.

Reds Fan here. What is this playoff and post season that is mentioned frequently? Is that something to do with baseball?