OT - What are you doing right now?

Hook_emHornsfan_74

SGH said:

Gamecockeggman said:

I am anxiously awaiting your evaluation

I am going to be 100% honest here. The sandwich was great. Was it better than Chic-fil-a? No. But it was equally good. Just different. I was actually very surprised at how good it was. 

I thought it was really really good. Snagged one myself yesterday. 

nolaegghead

Geaux LSU!!!!

Wolfpack

LSU is for real- normal awesome defense but finally have an incredible offense to go with it

Plus, kind of like the Pats it’s really fun to pull against Alabama. They have dominated for so long

SGH

nolaegghead said:

Geaux LSU!!!!

They are looking great so far. If they go on to beat Bama I hope they go all the way 👍

Gulfcoastguy

Watching Alabama get schooled in a Quarter bar. First the Patriots and now Alabama? Life is good.

Gamecockeggman

Hook_emHornsfan_74 said:

SGH said:

Gamecockeggman said:

I am anxiously awaiting your evaluation

I am going to be 100% honest here. The sandwich was great. Was it better than Chic-fil-a? No. But it was equally good. Just different. I was actually very surprised at how good it was. 

I thought it was really really good. Snagged one myself yesterday. 

I am yet to try one.  Scared that I might get shot or something.  Thanks for the update.

WeberWho

Every comment I've read online is that Minnesota hasn't played anyone yet and doesn't deserve to be ranked #13 in the nation.

Gopher fans storming the field this afternoon beating #5 ranked Penn State. 

WeberWho

Sister-in-law asked if I could replace her rear brakes. The brakes weren't so much the issue as the emergency brake was the culprit of the screeching she was hearing. A couple brackets that hold the emergency brake in place ended up shearing off. I ended up changing the brakes anyways since they were off.

Botch

I went to Moe's Fresh-mex grill for lunch Friday, and it looked like an accident or something on the street when I left; turned out to be a line at the Popeye's drive-thru, stretching the length of the parking lot and onto Antelope Drive.  Made it kinda hard to safely get onto the street.
 
So, w/cheekun sammiches on my mind, I made this forum's "The Chicken" recipe today, but made sammiches instead of the quarters and accompanying veggies.  Can't remember who here originally posted it, but I had saved it and copied it below. No pics; used Egg-toasted Kaiser rolls, mayo, lettuce and tomato (the sauce has a lot of vinegar, so I skipped the pickles).  
Don't know if they were as good as Popeye's, but I'm betting they were.    
 

The Chicken

"About thirty years ago I was living in North Carolina for a few years building a factory. This is when I met my wife. Her father used to take me to chicken shacks as they were called. Places the average person would never find, miles out in the woods with no signs. One place was Keaton's chicken, a small maybe ten table establishment run by an elderly black gentleman. He was very particular about who he would serve, if he didn't like you or you were rude, you wouldn't eat. His chicken tasted like nothing I had ever tasted before and had people lined up every night for it. After moving back to Arizona I found myself craving the taste of it and attempted to duplicate it. My wife's aunt had a recipe for BBQ chicken that I tried, then tweaked until I came up with a flavor profile that matched my memory.

"For the last 10 years or so, my daughters' boyfriends, and some now husbands, have liked this recipe so much that they dubbed it "The Chicken". Last night I combined my new love of cooking veggies in chicken fat with this unusual chicken recipe, and thought I'd share. I chopped up some potatoes, poblano pepper, bell pepper, mushrooms and a sweet onion. I then added minced garlic, thyme, rosemary, salt, pepper and parsley. I tossed them together in a disposable lasagna pan."

Next I took chicken quarters and tossed them in a ziplock bag with some flour. They don't need any seasoning. Set the Egg up with the plate setter legs up, a grid on the plate setter and a raised grid clipped onto the main grid. Stabilize your cooker with a dome temperature of 350 degrees. The chicken parts go on the top shelf with the veggies underneath.

I let that cook for 90 minutes while I gathered up the ingredients for the sauce:

• Juice of 1 lemon
• 2 Tbs crushed red pepper
• 2 Tbs black pepper
• 1 Tbs cayene pepper
• 4 Tbs kosher salt
• 2 Tbs chile powder
• 2 Tbs Louisiana hot sauce
• 2 Tbs Worcestershire sauce
• 1 Tbs garlic powder
• 2 Tbs dijon mustard
• 1 pint of white vinegar

I whisked that together and brought it to a boil then whisked in 1/2 cup of vegetable oil.

With the sauce very hot, I pulled the chicken from the Egg, and dipped it then set it on a piece of foil. I drizzled a few extra Tbs of the sauce over the piece then wrapped it up tight in the foil. Note: the sauce is supposed to be thin, do not try to thicken it. The idea is it steeps into the meat. The foil packages get wrapped in towels and put into a cooler for 30-60 minutes.

The Veggies were outstanding. And the chicken was, well "The" chicken. -RP

I used boneless, skinless thighs, pounded lightly into roughly Kaiser shape, cut down on the salt as I'd brined the thighs overnight, and I don't whisk in any oil, fwiw.  I also re-read the "Favorite Hot Sauce" thread, picked up a bottle of Valentino's ($0.89 here!) and spread a little on one of the thighs and wrapped in foil (will try that tomorrow).  I really like Tabasco, but it's a bit much for Buffalo Wings, anxious to try this stuff.  

nolaegghead

gonepostal

Congrats on the win. LSU was the much better team today. 

DoubleEgger

NorthPilot06

Plate before dinner

milesvdustin

Just woke up. Slept 11 hours like it was nothing. Headed back to work soon 

DMW

Just put a couple butts on the XL.

DMW

Just saw Tay Tay on SNL.

Oh, the memories...
https://eggheadforum.com/discussion/1214835/the-quest-for-the-perfect-banh-mi-poboy-sat-july-28th/p1

Hans61

Had a great night grilled up some steaks and had a fire in the backyard. Probably one of the last nice nights of the year 

nolaegghead

DMW said:

Just saw Tay Tay on SNL.

Oh, the memories...
https://eggheadforum.com/discussion/1214835/the-quest-for-the-perfect-banh-mi-poboy-sat-july-28th/p1

Oct 5th rerun

Eoin

DoubleEgger said:

That looks excellent. What do you do to get the loin flat? Double butterfly and then beat it?

shtgunal3

@nolaegghead Congrats on the win. The better team won for sure and I hope they go all the way. Roll Tide!

TideEggHead

Just got back from Disney, we spent some time doing the food and wine fest at Epcot, it was 💯 worth it. Here are some pics!



Shrimp and scallop scampi dip with mule beer 


Canada cheddar soup and pretzel roll (SWMBO favorite)


Canada mushroom filet mignon

Ireland roasted Irish sausage and potatoes with onion gravy 


Cheddar stout dip and Irish bread 

Brazil Moqueca with cheese bread and barbossa black beer 


Africa Kenyan coffee bbq beef tenderloin and tusker lager


Beer flight with a pomegranate beer that I figured I would hate


Hops and barley lobster roll and coffee blonde ale


Hawaii teriyaki glazed spam and potatoes 


Islands of the Caribbean jerk chicken and plantains 


That’s the end of day 1 at Epcot... I did not have a bad dish the whole time so it was really hard to pick a favorite but out of the dishes I tried the top spots go to:

Roasted irish sausage and potatoes 
Shrimp and scallop dip
Irish cheddar stout dip
Kenyan coffee bbq beef tenderloin 

Best beer:
Mule beer (best of the fest for me)
Barbossa black beer
Pomegranate beer 

SWMBO’s favorite was the:
Cheddar soup and pretzel
Mushroom filet mignon
Brazilian cheese bread
Lobster roll with herb mayonnaise 

TideEggHead

Epcot food and wine Day 2 coming up next!

Hook_emHornsfan_74

TideEggHead said:

Epcot food and wine Day 2 coming up next!

Love going to Disney when they have that. 

DoubleEgger

Eoin said:

That looks excellent. What do you do to get the loin flat? Double butterfly and then beat it?

No butterfly cut. I slice it lengthwise close to the cutting board and then unroll the loin while slicing it. Only minimum pounding if any. The shun boning knife makes easy work of it. 

Botch

TideEggHead said:

Just got back from Disney, we spent some time doing the food and wine fest at Epcot, it was 💯 worth it. Here are some pics!



 

My last GF wrote several medical textbooks for Lippincott Publishing, and they flew her (and me!) out to FL during this festival back in, what, 2007?  Had a fantastic time, and one of the best winetastings I've ever been to (Chateau St. Michelle).    

TideEggHead

Botch said:

TideEggHead said:

Just got back from Disney, we spent some time doing the food and wine fest at Epcot, it was 💯 worth it. Here are some pics!



 

My last GF wrote several medical textbooks for Lippincott Publishing, and they flew her (and me!) out to FL during this festival back in, what, 2007?  Had a fantastic time, and one of the best winetastings I've ever been to (Chateau St. Michelle).    

That sounds like great time indeed and an awesome gesture sending you two out there! @hoo@Hook_emHornsfan_74 I am glad we went! I’ve been seeing pictures and hearing how much fun everyone else has had as this event and have been wanting to go for a few years now. Definitely worth the hype.

lkapigian

Pulled pork, close slaw and tater tots 

theyolksonyou

Cool presentation, Larry. 

lkapigian

theyolksonyou said:

Cool presentation, Larry. 

Thanks my friend, small cook today 

Eoin

Had a long day today as we went to South Wales (over 200 miles / 4 hours drive) to look at a school / college for William. Nice place, it might be his next school, but still some others to consider. Ended up on the sea front at Penarth afterwards, a nice Victorian seaside town near Cardiff. You can just see the pier in the background of the picture, we were on the way to the chipper for some tea before heading home.