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OT - What are you doing right now?
Comments
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Canugghead said:Instapot brisket beets
im seeing vacuum packed beets alot in the supermarket, wonder if this is how they cook them. what temp and time are you shooting for
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@fishlessman
Just washed, no peel or any processing. Instapot steam setting 15 min. not mushy but next batch will be 12 min for firmer texture. Freeze well. Pre freeze if you're using Foodsaver.canuckland -
Canugghead said:@fishlessman
Just washed, no peel or any processing. Instapot steam setting 15 min. not mushy but next batch will be 12 min for firmer texture. Freeze well. Pre freeze if you're using Foodsaver.
thats quick. will need to look at the suisvide route
fukahwee maineyou can lead a fish to water but you can not make him drink it -
"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 -
Cucumbers are almost done. Small maters coming on strong. Big ones should be ready in the next week or so. Have a couple that are orangish. Not pictured are the jalapeños and mini sweet bell peppers.
Large and Small BGECentral, IL -
Large and Small BGECentral, IL
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He is the best.saluki2007 said:Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
Leftover pulled pork tacos for lunch.
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A dealer is clearing sh*tload of WSM 18" hanging racks for peanuts, picked one on impulse. Already made three legs for raising cooking grids, cut another one and got myself a PBC clone
It's almost 6" above gasket and no dome interference. 
canuckland -
Just finished installing my new back up lights wound up having to fabricate some brackets to work with the yota (without drilling holes in the bumper). The old ones had flooded, and were the cheap amazon variety for 20 bucks....these cost alot more and have a better reputation.....we shall see
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Nice!Canugghead said:A dealer is clearing sh*tload of WSM 18" hanging racks for peanuts, picked one on impulse. Already made three legs for raising cooking grids, cut another one and got myself a PBC clone It's almost 6" above gasket and no dome interference.
I've had one for my WSM 18" which I have used to hang ribs in for years.
Weber quit making those many years ago - did the dealer just happen to find a bunch stuck somewhere in the back of his store??
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
@HeavyG Probably, perhaps I should load up and sell on Ebay, only 11.25 loonies each! I had a PBC but unloaded it as things were getting out of control (still is) here canuckland
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He landed those balloons not far from me, I assume practicing , overshot the airport and landed at a trucking companysaluki2007 said:
Visalia, Ca @lkapigian -
Are you in Arizona? Thought his stunt was in Paige?lkapigian said:
He landed those balloons not far from me, I assume practicing , overshot the airport and landed at a trucking companysaluki2007 said:Maybe your purpose in life is only to serve as an example for others? - LPL
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@HeavyG Do you hang ribs in WSM with water pan or direct? I found ribs from PBC kind of heavy on smoke.canuckland
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Las Vegas, NV
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Central CA, I think it was filmed in various locations...not sure but this was a couple weeks ago ..its part of a pixar movieOzzie_Isaac said:
Are you in Arizona? Thought his stunt was in Paige?lkapigian said:
He landed those balloons not far from me, I assume practicing , overshot the airport and landed at a trucking companysaluki2007 said:
https://amp-visaliatimesdelta-com.cdn.ampproject.org/v/s/amp.visaliatimesdelta.com/amp/5584294002?amp_js_v=a3&amp_gsa=1&usqp=mq331AQFKAGwASA=#aoh=15990924261523&referrer=https://www.google.com&amp_tf=From %1$s&ampshare=https://www.visaliatimesdelta.com/story/news/2020/08/14/look-up-famous-magician-david-blaine-spotted-floating-over-porterville/5584294002/
Visalia, Ca @lkapigian -
Stocking the bar cart. SWMBO promptly let me know it's for ”seasonal decorations”. 😂 there's gonna be pumpkins on it soon, me thinks ~ 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! -
A Tbone and Peach Cobbler
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Jumping in the Black Garlic Game...21 days
Visalia, Ca @lkapigian -
@lkapigian Anxious to see how that turns out.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@sciaggie me as well....30 cloves , lessons learned already , will post what I find to be helpful and shortcuts.....end goal Black Garlic SPG seasoning Black Garlic SalamiSciAggie said:@lkapigian Anxious to see how that turns out.Visalia, Ca @lkapigian -
I first made black garlic last year using an old crockpot. Didn't go well cuz I let them dry too long and they were rock hard and bitter.lkapigian said:Jumping in the Black Garlic Game...21 days
The next time they were ok but I guess I didn't let them dry enough and they were still so sticky they were impossible to peel. The few that I did peel were ok tastewise.
I then bought one of those $40 black garlic making gizmos which seems to make the process easy but still had some heads that were too hard and some too soft but most heads seemed ok.
After using a few heads I just wasn't tasting/feeling the "wow" that I was reading about and expecting. Not sure if I'll make any more.
Hope it goes better for you and your tastebuds!
P.S. - You'll want to do this in your garage our outbuilding cuz the smell is rather strong.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I never used the water pan in my WSM. They would hang directly over the coals. I used Harry Soo's donut hole method to light the coals.Canugghead said:@HeavyG Do you hang ribs in WSM with water pan or direct? I found ribs from PBC kind of heavy on smoke.
A couple of times the lowermost rib on a longer rack would be too close to the fire and get a bit charred but no biggie.
I haven't cooked any ribs in the WSM since I got my KBQ so it has been feeling neglected for a few years now.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I've been monitoring the humidity ( this cooker is tight no real water loss in a week ) which may be key, I was gifted this overly expensive rice cooker Simone bought and didnt need ( who can't cook rice in a pot ) this is tightly sealed keeping the RH up 80+% dies run warm but 140 on the low upper 150s on the high for black garlic ....my goal is to keep the RH up and temp on the warm side ...removed all today and inspected ....thanks @HeavyG hoping the cost benefit ratio is good, otherwise I will stick with roasted garlicHeavyG said:
I first made black garlic last year using an old crockpot. Didn't go well cuz I let them dry too long and they were rock hard and bitter.lkapigian said:Jumping in the Black Garlic Game...21 days
The next time they were ok but I guess I didn't let them dry enough and they were still so sticky they were impossible to peel. The few that I did peel were ok tastewise.
I then bought one of those $40 black garlic making gizmos which seems to make the process easy but still had some heads that were too hard and some too soft but most heads seemed ok.
After using a few heads I just wasn't tasting/feeling the "wow" that I was reading about and expecting. Not sure if I'll make any more.
Hope it goes better for you and your tastebuds!
P.S. - You'll want to do this in your garage our outbuilding cuz the smell is rather strong.Visalia, Ca @lkapigian -
@HeavyG Thanks for sharing. Just educated myself on Soo's donut method at amazingribs.com . My understanding is lighting the egg with one spot in the middle is kind of similar. When I hang ribs I'll probably go with half racks to minimise bottom char.canuckland
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Don't hate us because we care.Ozzie_Isaac said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
My son tells me he wish I cared less sometimes.caliking said:
Don't hate us because we care.Ozzie_Isaac said:Maybe your purpose in life is only to serve as an example for others? - LPL
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Why am I still up baking???Because you can only hear Kenji say “shokupan” so many times in that grilled cheese video that @Botch posted, before you cave.Subbed coconut milk for butter.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
https://youtu.be/QwzvNAAqH3g
https://youtu.be/y63mXpynoAs
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