OT - What are you doing right now?

Cornholio

Relaxing and about to enjoy a few beers before the start of a hectic week tomorrow. I am taking on eight more direct reports in our Munich office this week, they all get to find out on Tuesday that their new manager will be based in California. I will be starting my work days at 3am now rather than 5am. At least my commute is a short walk from the bedroom to my home office. 

JohnEggGio

Boneless beef short ribs.  Cleaned them up real well.  Seasoned with Suckle Buster’s 1836.  Gave them a good sear, then into the bath for 24+ hours.  This evening, I’ll pull them from the tub, dry them, re-season, then sear on the egg again, and glaze with a port wine/orange zest reduction. 

It’s what’s for dinner!

Eoin

This week's trip to the butcher saw a full lamb back in the cabinet, so I got the saddle cut into 6 Barnsley chops. Marinade with olive oil, crushed garlic and S&P. I did a reverse sear, 275 F then hot and close to the fire to finish. Served with corn, potatoes and carrots.

JohnInCarolina

Waiting on these to finish.  Almost there.

Acn

Not at all sure about this, but if it means I can argue that it makes a healthy cocktail, I’ll try it next time we have greens.

https://gardenandgun.com/recipe/behold-the-potlikker-martini/

JohnInCarolina

Acn said:

Not at all sure about this, but if it means I can argue that it makes a healthy cocktail, I’ll try it next time we have greens.

https://gardenandgun.com/recipe/behold-the-potlikker-martini/

Sounds interesting to me.

Ozzie_Isaac

Capacitors on AC were good, condenser fan motor is bad.  None of the open shops have one and the AC tech did not have one.  Will have to wait till tomorrow.

I have been drinking out of mason jars lately (makes mixing powdered drinks easy,  the size is just right, and I have a bunch).  My sweet wife bought me a fancy mason jar with a handle as a happy.  I promptly dropped it onto the counter from about 3 inches.  It exploded all over the kitchen and slashed my foot.  I was bleeding like a stuck pig.  Took an hour of vacuuming and mopping to get all the glass up.  Time for a drink.

lousubcap

It's the powder in those drinks that is hosing up your dexterity.  One ice cube and straight bourbon-no mixing required and your problem is solved.  Thank me later. 

Battleborn

Secret lunch waiting on shady parking lot deals.

JohnInCarolina

Turned out pretty good!

The Cen-Tex Smoker

Battleborn said:

Secret lunch waiting on shady parking lot deals.

Shady parking lot deals are the best deals. And yours looks even better than mine. The deals I am involved in rarely involve tacos and beer. 

Battleborn

The Cen-Tex Smoker said:

Battleborn said:

Secret lunch waiting on shady parking lot deals.

Shady parking lot deals are the best deals. And yours looks even better than mine. The deals I am involved in rarely involve tacos and beer. 

Unfortunately not beer, cantaloupe juice from the taco stand.

SciAggie

JohnInCarolina said:

Working through some exercises in numerical analysis in python.  Prep work for the class I'm teaching this fall.  

What are the preferred languages for your type of work?

lousubcap

JohnInCarolina said:

Turned out pretty good!

@JohnInCarolina - curious as to dome temp and cook time.  I have a rack in the freezer intended for a few weeks down the road.  I would venture that "pretty good" is missing the mark.  Those ribs are so friggin rich...

CigarCityEgger

Crab stuffed shrimp for the first time, won’t be the last. Paired with coconut/ginger jasmine rice and broccoli slaw.

nolaegghead

@ColbyLang. Which ovens do you use for the French bread?  Humidity control/steam?

lousubcap

@CigarCityEgger - those look great.  They are filling beyond the appearance.  I have been messing around with a similar recipe for quite a while- I have used the following as the base:
https://howtobbqright.com/2017/08/10/bacon-wrapped-grilled-shrimp/
I go lighter on the cream cheese and heavier with the crab and sriracha.  My contribution to nailing the finish- I par cook the bacon and then before wrapping the shrimp will put a layer of horseradish sauce on the shrimp side of the bacon.  That is a game-changer in my book.  FWIW-

JohnInCarolina

SciAggie said:

JohnInCarolina said:

Working through some exercises in numerical analysis in python.  Prep work for the class I'm teaching this fall.  

What are the preferred languages for your type of work?

C++ typically.  

JohnInCarolina

lousubcap said:

JohnInCarolina said:

Turned out pretty good!

@JohnInCarolina - curious as to dome temp and cook time.  I have a rack in the freezer intended for a few weeks down the road.  I would venture that "pretty good" is missing the mark.  Those ribs are so friggin rich...

I ran around 250-275 for about six hours.  Didn’t temp at all really, just pulled them off based on how easily they were probing.  

lousubcap

@JohnInCarolina - I was inquiring about the cook temp and appreciate the info.  I have never "finish temp'd a rib cook", like you I trust the toothpick.  
As simple as you can get-my skill set for sure.  

CigarCityEgger

lousubcap said:

@CigarCityEgger - those look great.  They are filling beyond the appearance.  I have been messing around with a similar recipe for quite a while- I have used the following as the base:
https://howtobbqright.com/2017/08/10/bacon-wrapped-grilled-shrimp/
I go lighter on the cream cheese and heavier with the crab and sriracha.  My contribution to nailing the finish- I par cook the bacon and then before wrapping the shrimp will put a layer of horseradish sauce on the shrimp side of the bacon.  That is a game-changer in my book.  FWIW-

That’s actually who’s recipe I followed today. Will definitely have to keep the horseradish in mind for the next go at it, thanks! 

Battleborn

Repurposed  leftovers. Shrimp enchiladas with homemade sauce.

lightningque

Sunday surf-n-turf, flat iron steak seasoned with holy gospel and coffee rub, grilled lobster, maple bacon Brussel spouts, and garlic knots.   

JohnEggGio

Too tired and too much drink to make a stand-alone post..  The ribs were amazing.  Great local corn and delicious Brussels sprouts.

Legume

Bison dawg, turkey chili, Vidalia, fresh corn from the farm stand.

Calbbqer

Spatchcock cornish hens with Dizzy Dust Peking seasoning raised direct at 400 for 45 minutes until breast probed 165. Spareribs with Dizzy Dust all purpose seasoning indirect at 350 for 2 hours until probed tender with toothpick and beans cooked in the drippings with left over brisket trimmings, and Korean short ribs seasoned with commercial Kalbi marinade, onions, and garlic direct for 10 minutes.

The Cen-Tex Smoker

JohnInCarolina said:

Turned out pretty good!

It’s no 3-Floyd’s but I guess it will do. 

nolaegghead

Recovered today from a 5 day bout of food poisoning.  Didn't eat anything for 3 days, couldn't sleep more than a few hours at a time.  Today I slept all day to catch up.

lkapigian

nolaegghead said:

Recovered today from a 5 day bout of food poisoning.  Didn't eat anything for 3 days, couldn't sleep more than a few hours at a time.  Today I slept all day to catch up.

Take care my friend 

ColbyLang

nolaegghead said:

@ColbyLang. Which ovens do you use for the French bread?  Humidity control/steam?

We use Revent model 703’s. We’ve got 10 of them. They can each hold 2 “double” racks. They are gas fired carousel convection ovens. Water and steam are part of the integrated controls on the ovens themselves. This is them...