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OT - What are you doing right now?

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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Blue runner red beans as a base.  Mexican sour cream, salsa and parsley as the cilantro did not look good.

    Very delicious.
    ______________________________________________
    I love lamp..
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    johnmitchell said:
    DuckDogDr said:
    Been taking lessons for about a week...but now that my Gi is in ..it's official.
    I'm starting down the path of Jiu-jitsu .


    Just for giggles why not walk into your arse chewing on Monday wearing this 😎
    And answer every question by screaming: YES, SENSEI! As loud as you possibly can. 
    Keepin' It Weird in The ATX FBTX
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  • thetrim
    thetrim Posts: 11,375
    #RaysUp
    =======================================
    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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  • Legume
    Legume Posts: 15,179

    Love you bro!
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  • nolaegghead
    nolaegghead Posts: 42,109
    Legume said:

    How are you still conscious, man?
    ______________________________________________
    I love lamp..
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  • YukonRon
    YukonRon Posts: 17,075
    Listening to “Rocky Top.”
    34-7.
    Go Big Blue.
    Blue World Order.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Eoin
    Eoin Posts: 4,304
    lousubcap said:
    Tonight's lamb rack:


    The flip side:

    And the $$  shot:
    It was quite tasty.
    Thanks for lookin'.  
    Top result there Frank, great looking lamb.
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  • SciAggie
    SciAggie Posts: 6,481
    @lousubcap That lamb looks delicious. I think rack of lamb is an under appreciated meal. 
    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
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  • GATraveller
    GATraveller Posts: 8,207
    SciAggie said:
    Had friends over last night. We had appetizers then a simple meal of tri-tip and salad with blue cheese dressing. The pic isn’t great but the meal was good. This was a small tri-tip. It was one of those cooks where when you first bite into the meat, you’re shocked at how good it is.  I wish I could explain why other than good luck, but the meat was good far in excess of the price or grade of the cut. 

    Bonus when it's for friends as well. Tri tip with chimichurri is hard to beat. 

    "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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  • SciAggie
    SciAggie Posts: 6,481
    @GATraveller I’d crush that taco. 
    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
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  • Canugghead
    Canugghead Posts: 12,090
    lkapigian said:
    Making Roasted Garlic Powder 




    I’m sure it’s amazing but no way I’m going down that rabbit paradise  :)

    canuckland
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  • lkapigian
    lkapigian Posts: 11,120
    Canugghead said:
    lkapigian said:
    Making Roasted Garlic Powder 




    I’m sure it’s amazing but no way I’m going down that rabbit paradise  :)

    LoL ...once you do your own garlic you'll use that stuff for paint spills ( although I keep that same one on hand )
    Visalia, Ca @lkapigian
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  • alaskanassasin
    alaskanassasin Posts: 8,162
    Dog likes the new place @northGAcock

    South of Columbus, Ohio.


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  • SciAggie
    SciAggie Posts: 6,481
    @Eoin Nothing boring about that. I’d be happy with it. 
    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
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  • lkapigian
    lkapigian Posts: 11,120
    Hoping someone has an answer

    ........Portable induction cooktop, any good for just keeping things warm,?not sure what the low settimgs are...i have portable LP tops but always tweaking the burner


    Visalia, Ca @lkapigian
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  • northGAcock
    northGAcock Posts: 15,171
    alaskanassasin said:
    Dog likes the new place @northGAcock

    Likes the courtyard....the apartment life....not so much. Has adjusted somewhat though. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • ColtsFan
    ColtsFan Posts: 6,544
    edited October 2020
    Houseguest dog has settled right in 
    ~ 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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  • Acn
    Acn Posts: 4,448

    Sitting by this with a cup of tea and a book, waiting until the sweet potatoes are at a place for me to start the steaks.

    LBGE

    Pikesville, MD

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