OT - What are you doing right now?

Foghorn

SciAggie said:

@YukonRon @Foghorn I didn’t have any peach preserves, but y’all inspired me. I used a raspberry peach chipotle glaze made in Fredericksburg that I really enjoy. I think they turned out quite well. 

@SciAggie - those ribs look awesome. Way better than the ones I cooked yesterday.  And I love just about anything with peach from Fredericksburg. 

lkapigian

I had smoked a bunch of Fresnos late last year for Chipotle 

Converted it into some  Spanish Chorizo..the smoke comes through just right 

YukonRon

SciAggie said:

@YukonRon @Foghorn I didn’t have any peach preserves, but y’all inspired me. I used a raspberry peach chipotle glaze made in Fredericksburg that I really enjoy. I think they turned out quite well. 

Chances are we will be back down there again, and I would love to find the place you acquired that glaze.

They look mighty fine to me. I do love ribs. I would kill those for dang sure.

SciAggie

lkapigian said:

I had smoked a bunch of Fresnos late last year for Chipotle 

Converted it into some  Spanish Chorizo..the smoke comes through just right 

This post just makes me excited. This may be one of the first things I want to attempt.

I can see myself raising the peppers, smoking the peppers, and then making the chorizo. Lot’s of fun...

Question:
Do you buy or grow the Fresnos?
I never see them in the grocery or the nursery around here. 

You might as well write up this procedure from start to finish when you have the time. I will be asking how to do it eventually. 

Again, great stuff. 

Battleborn

Quick question. I went freezer diving yesterday and found three large ziplock bags of Hatch chilies. The chilies are around 3 years old. They look fine, no freezer burn. They are probably still good, right?

lkapigian

Battleborn said:

Quick question. I went freezer diving yesterday and found three large ziplock bags of Hatch chilies. The chilies are around 3 years old. They look fine, no freezer burn. They are probably still good, right?

Still good , most likely 

SciAggie

Battleborn said:

Quick question. I went freezer diving yesterday and found three large ziplock bags of Hatch chilies. The chilies are around 3 years old. They look fine, no freezer burn. They are probably still good, right?

They are completely fine. 

lkapigian

SciAggie said:

lkapigian said:

I had smoked a bunch of Fresnos late last year for Chipotle 

Converted it into some  Spanish Chorizo..the smoke comes through just right 

This post just makes me excited. This may be one of the first things I want to attempt.

I can see myself raising the peppers, smoking the peppers, and then making the chorizo. Lot’s of fun...

Question:
Do you buy or grow the Fresnos?
I never see them in the grocery or the nursery around here. 

You might as well write up this procedure from start to finish when you have the time. I will be asking how to do it eventually. 

Again, great stuff. 

Thanks @SciAggie and will do, I get Fresnos at the store , they are pretty abundant once a year, most I ferment into hot sauce ....I keep a couple 2 gal zip lock baggies in the freezer of the smoked one's....honestly you could sub smoked green jalapenos just fine 

SciAggie

@lkapigian I just like the color of the Fresnos. They seem to be a popular pepper and it surprises me they are not more prevalent around here. I’m finding I’m really happy and comfortable with peppers that are not beastly hot. I use a lot of chipotles so I’m excited to learn how to smoke my own. 

Battleborn

Costco dogs

Acn

hoosier_egger

hoosier_egger

How's this for the bend test? Ran naked the entire cook. Time for sauce 

TEXASBGE2018

Both green guys workin today. Grilled corn on the minimax and peach preserve glazed ribs on the large. Homemade strawberry pie for dessert later cause its still setting.

CigarCityEgger

Mentioned earlier that I started these on the egg yesterday and finished on the in-laws gasser. Came out really good and will use this method for tailgating purposes in the future.

pgprescott

Ozzie_Isaac

Been watching Aaron Franklins Masterclass, there is a lot I have not been doing correctly.  I am looking forward to a brisket cook this week.

nolaegghead

tartar

Ozzie_Isaac

nolaegghead said:

tartar

Love tartar, only had it in Europe though.

alaskanassasin

I may actually be able to farm this week

fishlessman

have a nesting eagle pair near the property, tossed him a 4 pound trout this weekend and he came down right behind the boat. looking forward to getting that pic nest is dead center on the tree

fishlessman

have this shrub that grows apples and reshoots from the ground like a blueberry. any ideas what it is

hoosier_egger

fishlessman said:

have this shrub that grows apples and reshoots from the ground like a blueberry. any ideas what it is

I believe that's a Japanese Quince

fishlessman

ColtsFan said:

fishlessman said:

have this shrub that grows apples and reshoots from the ground like a blueberry. any ideas what it is

I believe that's a Japanese Quince

thanks, that meets the description perfectly. prior owner worked at a nursery so theres all kinds of plants i never knew

Kayak

We used to have a Flowering Quince, but it never made significant fruit. It made a metric buttload of new shoots though. Eventually I dug that $%#$^ out, before it took over the back yard.

TEXASBGE2018

Seems like a few regular posters on here haven't been on in awhile. Anyone heard from @smokingal or @milesvdustin

fishlessman

Kayak said:

We used to have a Flowering Quince, but it never made significant fruit. It made a metric buttload of new shoots though. Eventually I dug that $%#$^ out, before it took over the back yard.

this ones in a zone 4/5 in the shade in maine, im surprised its even surviving let alone flowering the way it does

lkapigian

Middle East Cured Beef Round 2 Basturma/Pastirma ....21 days curing in the fridge , coated with Chaimen , into the chamber to dry and mature for a couple months 

lousubcap

@Ikapigian - I enjoy every one of your cured meat posts.  Incredible skill-set and patience to consistently nail the outcomes.  That is an off the chain looking project right there.
Be well-

lkapigian

lousubcap said:

@Ikapigian - I enjoy every one of your cured meat posts.  Incredible skill-set and patience to consistently nail the outcomes.  That is an off the chain looking project right there.
Be well-

Much appreciated @lousubcap