OT - What are you doing right now?

milesvdustin

I have slicer envy 

WeberWho

milesvdustin said:

I have slicer envy 

Until you need to clean it. I've only used it a couple times now but you need to be committed on using it. It's going to take you 10× longer cleaning it than using it. It does make things uniform and helps when dehydrating. 

Keep an eye on Craigslist. I found it for $75 down in Des Moines. They can be found for a descent price if you jump on one at the right time. 

pgprescott

Nothing like Jersey Boys and championship football. 

nolaegghead

(Oberon at 20 Hz):  "Go Tigers!"

gonepostal

And bacon wrapped 
And a more traditional buffalo sauce...2nd half snacks

SonVolt

New Salted Salmon w/Dill recipe from the current issue of Milk Street. Surprisingly tasty despite no searing/browning. Simply dry brined in a mix of kosher salt and dill for 1 hour, then baked @350F for ~15min until it hits 120F.

Cornholio

Just got more skin removed and some stitches, 3rd trip in the past two months to get cut up by my dermatologist. Luckily her and her assistant are very easy on the eyes.

My local watering hole is just across the street to aid my recovery. 

lousubcap

Very late lunch as the nice weather was too good to pass up:
ABT's and crab stuffed bacon wrapped shrimp (13-15 ct).  Perfect size.   

All good-thanks for lookin' .

Eoin

lousubcap said:

Very late lunch as the nice weather was too good to pass up:
ABT's and crab stuffed bacon wrapped shrimp (13-15 ct).  Perfect size.   

All good-thanks for lookin' .

That's a new one on me and looks really good Frank. Top work.

thetrim

Cornholio said:

Just got more skin removed and some stitches, 3rd trip in the past two months to get cut up by my dermatologist. Luckily her and her assistant are very easy on the eyes.

My local watering hole is just across the street to aid my recovery. 

My son's had some issues this past year, and I'm always able to clear my schedule and make sure I take him in to those visits.  #FatherOfTheYear   Hope you're healing well.

alaskanassasin

@lousubcap damnit boy!

Lit

 Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns. 

nolaegghead

Lit said:

 Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns. 

Do you happen to have a troll account called @fiber_induced_deuce ?

SciAggie

Kung Pao Chicken over coals - just because it sounded fun. 

alaskanassasin

@SciAggie wow that looks amazing well done

nolaegghead

Looks a mess but tasted great.  Scallops

GrateEggspectations

WeberWho said:

I'm starting another batch of jerky. This time I wanted to try using pork. So I picked up a 7lb pork loin. It has to be pushing 70+ slices after getting everything sliced. Beef can get spendy. Especially when it's getting turned into beef jerky. So I figure why not at least try using pork. Almost no fat after trimming it. 

Packaged up and marinating over night. 

Would love to see how this turns out. 

GrateEggspectations

Lit said:

 Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns. 

I think I own that exact Takeda. What a blade! Takes a razor edge and I only sharpen about once a year, despite heavy usage. Was pricey, but worth it, IMO.

Lit

GrateEggspectations said:

Lit said:

 Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns. 

I think I own that exact Takeda. What a blade! Takes a razor edge and I only sharpen about once a year, despite heavy usage. Was pricey, but worth it, IMO.

Yeah the steel is great. I don’t remember the last time I sharpened it. My favorite knife by far and I have 2 shuns in the same price range. 

SonVolt

Simple Pork Loin roast from last night... wet-brined for 24 hours, seared, then braise-roasted in a little sherry, chicken stock and dijon mustard. 

WeberWho

You won't have a shortage of jerky when using a whole pork loin. I counted 77 pieces when loading onto the dehydrator trays. 

The texture of the jerky is similar to beef. The pull was different but expected as I sliced the pork thicker. The taste was a bit deceiving. The marinade was the same as I used on the beef. The only thing I did different from my first batch was that I didn't cold smoke the pork and I used curing salt this time. The flavor took on a whole new taste profile. Not even close to the same flavor between the two. The first bite of the pork jerky had a citrus flavor. I didn't say a word and my wife said, "Did you smoke these with peach wood?" (I have peach wood for the stick burner) Not bad but rather odd with it becoming a citrus flavor. 

Hard to say what the verdict is with the pork. I'm going to have to try a different marinade the next go around. I think it has potential to be the perfect cut for the price. I don't think it's a beef replacement but for 2× the amount of jerky and $5 cheaper it's fantastic. I just need to find a different marinade. 

Gulfcoastguy

I don’t know how it would do on pork but I just looked https://www.excaliburdehydrator-recipes.com/recipe/queens-english-marinade/

WeberWho

Gulfcoastguy said:

I don’t know how it would do on pork but I just looked https://www.excaliburdehydrator-recipes.com/recipe/queens-english-marinade/

Hey thanks Gulfcoastguy!

Dyal_SC

Simple seasoned pork tenderloin on the mini tonight.  

pgprescott

Mariachi with Sexy Claudia!

GrateEggspectations

pgprescott said:

Mariachi with Sexy Claudia!

I am not seeing “Sexy Claudia!” That is unless she is one of the bearded guys on the left. 

GrateEggspectations

WeberWho said:

You won't have a shortage of jerky when using a whole pork loin. I counted 77 pieces when loading onto the dehydrator trays. 

The texture of the jerky is similar to beef. The pull was different but expected as I sliced the pork thicker. The taste was a bit deceiving. The marinade was the same as I used on the beef. The only thing I did different from my first batch was that I didn't cold smoke the pork and I used curing salt this time. The flavor took on a whole new taste profile. Not even close to the same flavor between the two. The first bite of the pork jerky had a citrus flavor. I didn't say a word and my wife said, "Did you smoke these with peach wood?" (I have peach wood for the stick burner) Not bad but rather odd with it becoming a citrus flavor. 

Hard to say what the verdict is with the pork. I'm going to have to try a different marinade the next go around. I think it has potential to be the perfect cut for the price. I don't think it's a beef replacement but for 2× the amount of jerky and $5 cheaper it's fantastic. I just need to find a different marinade. 

Thanks for the writeup. I use jerky purely as a protein source, so given the price point, I’d be willing to give this a go. Thanks again for sharing. 

pgprescott

GrateEggspectations said:

pgprescott said:

Mariachi with Sexy Claudia!

I am not seeing “Sexy Claudia!” That is unless she is one of the bearded guys on the left. 

Activities director. Can’t see her here but she was shakin it!

littlerascal56

Hitting these little pvc Birdieballs in my yard.  Can make a full swing and they only go 30-40 yards. Don’t have to go to the driving range now!

GrateEggspectations

pgprescott said:

GrateEggspectations said:

pgprescott said:

Mariachi with Sexy Claudia!

I am not seeing “Sexy Claudia!” That is unless she is one of the bearded guys on the left. 

Activities director. Can’t see her here but she was shakin it!

Not even in the shot?! What a tease, Pete!!