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OT - What are you doing right now?

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Comments

  • HeavyG
    HeavyG Posts: 10,380
    Legume said:
    Endgame is survive and minimize until effective treatments are sorted out (not necessarily new drugs, just how to treat effectively) and vaccines start to emerge, all the while, we also learn more about what type of immunity people get from having been infected.  So, still flattening the curve because we’re still in that zone.  The countries that were successful flattening more aren’t closer to any of these things, they’re just not going to incur the healthcare system stresses and deaths at the same rate that we are.  They’re waiting for vaccines and better treatments as well.
    Thank God that the My Pillow Guy (with Trumpy's support) is bringing his oleandrin miracle cure pill to the market real soon.


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • lkapigian
    lkapigian Posts: 11,126
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    Heck Ya !
    Visalia, Ca @lkapigian
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,545
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    Do you slice.the sausage open face, or do you empty it onto the bread? It looks amazing, but trying to figure out the last photo.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    edited August 2020
    Ozzie_Isaac said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    Do you slice.the sausage open face, or do you empty it onto the bread? It looks amazing, but trying to figure out the last photo.

    It's a crappy pic because I had sausage and chimichurri running down my chin.

    It's not 100% but it's very common to slice the sausage down the middle, pour chimi on it and lay it on the bread that way. It really fills out the baguette and also fills it with sausage juices and chimchurri.

    so the sausage in this pic is butterflied and laid open face on the baguette still in the casing.
    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 32,587
    The Cen-Tex Smoker said:




    Someone hold me.  
    "I've made a note never to piss you two off." - Stike
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  • saluki2007
    saluki2007 Posts: 6,354
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I want your sausage in my mouth.
    Large and Small BGE
    Central, IL

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  • JRWhitee
    JRWhitee Posts: 5,678
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JohnInCarolina
    JohnInCarolina Posts: 32,587

    https://vm.tiktok.com/ZMJr7MFmq/

    "I've made a note never to piss you two off." - Stike
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  • HeavyG
    HeavyG Posts: 10,380
    "Juggernaut suits required for faculty."
    LOL
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    JRWhitee said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.

    They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz. 
    Keepin' It Weird in The ATX FBTX
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  • JRWhitee
    JRWhitee Posts: 5,678
    The Cen-Tex Smoker said:
    JRWhitee said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.

    They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz. 
    I wanted one for tomorrow....
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • thetrim
    thetrim Posts: 11,375
    What size casing would you need for two raccoons?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    thetrim said:
    What size casing would you need for two raccoons?

    182mm
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    frazzdaddy said:
    thetrim said:
    What size casing would you need for two raccoons?

    182mm

    even upright on bicycles? That's always the toughest thing to estimate. I think its was some wise sage on here that said "The friggen bike drives the cook".
    Keepin' It Weird in The ATX FBTX
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  • ColtsFan
    ColtsFan Posts: 6,546
    thetrim said:
    What size casing would you need for two raccoons?
    Speaking of raccoons. I just had a crazy sumbuck come out of the woods and at me while I was in the backyard. He dead 💀 now
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • thetrim
    thetrim Posts: 11,375
    @JohnInCarolina might want to carcass. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Eoin
    Eoin Posts: 4,304
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    Epic looking sausage.
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  • Eoin
    Eoin Posts: 4,304
    The Cen-Tex Smoker said:
    JRWhitee said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.

    They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz. 
    This is a good show about Argentine meat culture.

    https://m.youtube.com/watch?v=q2Zz_mNXnOg
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  • JohnInCarolina
    JohnInCarolina Posts: 32,587
    @FarmingPhD - whoa
    "I've made a note never to piss you two off." - Stike
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  • GATraveller
    GATraveller Posts: 8,207
    edited August 2020
    Eoin said:
    The Cen-Tex Smoker said:
    JRWhitee said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.

    They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz. 
    This is a good show about Argentine meat culture.

    https://m.youtube.com/watch?v=q2Zz_mNXnOg
    This is nothing one should Google at work. FYI. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Sitting and drinking.  Hadn’t been in the tub in weeks.  Nice evening here.
    Maryland, 1 LBGE
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  • Botch
    Botch Posts: 16,209
    The Cen-Tex Smoker said:
    20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. 
    There are sentences that one never expects to see during their time on this side of the sod, but here's one for me.  :lol:  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Botch said:
    The Cen-Tex Smoker said:
    20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. 
    There are sentences that one never expects to see during their time on this side of the sod, but here's one for me.  :lol:  
    Sure paints a picture. 🤣
    Keepin' It Weird in The ATX FBTX
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  • saluki2007
    saluki2007 Posts: 6,354

    Large and Small BGE
    Central, IL

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  • REB17
    REB17 Posts: 167
    Eoin said:
    The Cen-Tex Smoker said:
    JRWhitee said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.

    They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz. 
    This is a good show about Argentine meat culture.

    https://m.youtube.com/watch?v=q2Zz_mNXnOg

    Eoin said:
    The Cen-Tex Smoker said:
    JRWhitee said:
    The Cen-Tex Smoker said:
    Choripan- Argentinian Chorizo on @20stone made baguette with homemade chimichurri. 20stone got a bug up his arse for Argentinian chorizo and I have a brand new stuffer and a box full of guts looking for work so it seemed like the right thing to do. We ground up some fancy Hippy farm pig parts and wagyu briskets a sh!t ton of garlic, some other spices, and a bottle of wine with garlic simmered in it for an hour. I can see why these are a staple of Argentine Street fare. Delicious. This is beer drinking food right here. 


    I will take two please.

    They are large. We used 35-38mm casings instead of the traditional 32-35 you would use for brats and Italians etc. They are a little longer too. These guys know how to eat. I just weighed one...7.4oz. 
    This is a good show about Argentine meat culture.

    https://m.youtube.com/watch?v=q2Zz_mNXnOg

    DoubleEgger said:
    Watching the m
    LGBE-1999, MBGE-2003, SBGE-2007

    Midlothian, VA
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  • REB17
    REB17 Posts: 167
    Not sure what happened there but thanks Eoin for that video. 
    LGBE-1999, MBGE-2003, SBGE-2007

    Midlothian, VA
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,718
    frazzdaddy said:
    thetrim said:
    What size casing would you need for two raccoons?

    182mm
     Not after they have been run through the grinder.
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