OT - What are you doing right now?

TideEggHead

Specks were on fire after the rain!


We also treated ourselves to some crab baked oysters, jambalaya, coconut fritters and some lobster tacos (not pictured)

lkapigian

Beef Shank 

SGH

Gulfcoastguy said:

SGH said:

TideEggHead said:

Guess we will see where this one goes.

Right now I’m in the bullseye 🎯 

You’re not the Lone Ranger!

I know I am not alone brother 👍

lousubcap

@TideEggHead - can you offer up any details about the crab baked oysters?
Here in fly-over country I am always looking for ways to try different oyster fares since I will get price gouged when I buy them.  Right now (and for quite a while) chargrilled are in the top spot.  Thanks in advance for any insights.

Botch

Watching Denvoid get spanked.  

JohnInCarolina

@Cornholio - how are you doing man?  Did your covid test come back negative?

thetrim

Botch said:

The town name of New Braunfels rings a bell with me; are they known for something?  
 
 
Today I pulled out the beat-up, vine- and juniper-warped, crimped-over top aluminum slats from 70' of chain link fence, 25+ years old.  Finished the job without slicing a single wrist or eyeball, so I'll count that as a win; my arthritic wrist will be screaming tomorrow, but it's supposed to be snowing so I'll just soak in a tub or something.  

It's German for "shady meat deals"

Cornholio

JohnInCarolina said:

@Cornholio - how are you doing man?  Did your covid test come back negative?

It sure did, still a bit congested so it was a nasty chest cold but glad it wasn’t covid. Once I got back to work (remotely) on Wednesday I still sounded like I swallowed a trumpet.  

Thank you for asking! 

thetrim

SGH said:

ColbyLang said:

Monitoring TS Zeta. We can’t win

I know the feeling. 

I thought you'd call it the balloon knot

Botch

Buddy of mine on farcebook did a beer-can cheekun today, but only had narrow beer cans available and it wouldn't hold the bird up reliably; love his solution!
 

 

TideEggHead

lousubcap said:

@TideEggHead - can you offer up any details about the crab baked oysters?
Here in fly-over country I am always looking for ways to try different oyster fares since I will get price gouged when I buy them.  Right now (and for quite a while) chargrilled are in the top spot.  Thanks in advance for any insights.

These were pretty good Cap, they were from
the hurricane oyster bar in Grayton beach. Lump crab, garlic, butter and parmesan on them. When eating it was like a mini crab cake on top! I will be looking to recreate this in the future. 

ColtsFan

Reading this and thinking of a few of you here. I’m a Guy fan, personally. 

https://www.idsnews.com/article/2020/10/column-if-you-hate-guy-fieri-you-need-to-stop?fbclid=IwAR2elKpBEUopXwH3AqsoTiM2pxBIlPX4yZOYySbBMunbrfMBvvdRH7zN_VQ

Battleborn

ColtsFan said:

Reading this and thinking of a few of you here. I’m a Guy fan, personally. 

https://www.idsnews.com/article/2020/10/column-if-you-hate-guy-fieri-you-need-to-stop?fbclid=IwAR2elKpBEUopXwH3AqsoTiM2pxBIlPX4yZOYySbBMunbrfMBvvdRH7zN_VQ

My wife works at the university that he is an alumn of and his son attends (or maybe recent graduated from). He gives a fair amount of time and money there as well. She has seen/heard nothing but good things.

Dude may be goofy, but he seems genuine and an all around good guy.

EzraBrooks

Teaching my 11 year old how to play Texas Hold em.  First two hands after we stopped playing face up, the little punk hits a full house and then a flush.  He's loving beating dad.

Mattman3969

Shepherd’s Pie in the hot box 

WeberWho

The ribs finished early. I tried to hold them as long as I could in the smoker until my mother-in-law arrived. They were a tad overdone for my liking. My wife and I were big fans of the Memphis dry rub that we tried with the ribs. No sauce was needed. I did try a light drizzle with Tennessee Red and it complimented the ribs nicely. My mother-in-law appreciates anything off the grill/smoker since she doesn't have the opportunity at her place. So not all was lost. 

What was lost was the peach cobbler we made for dessert. The recipe is about as easy as it gets but I managed to botch it up. I'm not sure what I was thinking when I picked up a 6lb can of peaches from Restaurant Depot. The peaches needed to be used some way or another. Unfortunately I must have scooped too much syrup when putting peaches into the skillet. I thought I was being careful. Apparently not enough. The base of the cobbler never had a chance to thicken up and rise with the extra juice. So we stole the peaches from the top of the cobbler and threw them in a bowl of ice cream.

You win some and you lose some. This one should have been better than how it turned out. Oh well, always tomorrow...

lousubcap

@WeberWho Every cook is a learning opportunity.  Way to make the best of the hand dealt.  As you note those who are on the receiving end appreciate the effort and outcome.  Nice all the way around!

bucky925

The winning car at tonights Trunk r Treat.

Botch

Battleborn said:
My wife works at the university that Guy Fieri is an alumni of...

Dude may be goofy, but he seems genuine and an all around good guy.

I think all the Guy hate is because, like Anthony Bourdain, they had the World's Best Job and we didn't.  

buzzvol

So pumped after first live music show in forever.  Scott Mulvahill at 3rd and Lindsley.  What fun!  Artists were clearly enjoying themselves.

thetrim

bucky925 said:

The winning car at tonights Trunk r Treat.

Did they get deducted points, because it was a Sunday?

thetrim

WeberWho said:

The ribs finished early. I tried to hold them as long as I could in the smoker until my mother-in-law arrived. They were a tad overdone for my liking. My wife and I were big fans of the Memphis dry rub that we tried with the ribs. No sauce was needed. I did try a light drizzle with Tennessee Red and it complimented the ribs nicely. My mother-in-law appreciates anything off the grill/smoker since she doesn't have the opportunity at her place. So not all was lost. 

What was lost was the peach cobbler we made for dessert. The recipe is about as easy as it gets but I managed to botch it up. I'm not sure what I was thinking when I picked up a 6lb can of peaches from Restaurant Depot. The peaches needed to be used some way or another. Unfortunately I must have scooped too much syrup when putting peaches into the skillet. I thought I was being careful. Apparently not enough. The base of the cobbler never had a chance to thicken up and rise with the extra juice. So we stole the peaches from the top of the cobbler and threw them in a bowl of ice cream.

You win some and you lose some. This one should have been better than how it turned out. Oh well, always tomorrow...

Central BBQ (in Memphis) Rib Rub is my favorite. I've had the same thing happen re: late guests hosing up the finish time...

Or people doing the sides that don't even start until the meat is done...

FarmingPhD

Busy weekend at home doing home projects and some cooking, only egged item was smoking bacon.  Bacon, apple dumplings - credit to my wife as all I did was prep apples, and chicken noodle soup from scratch.

GrateEggspectations

Watching out the back window while the first snow falls. 

rifrench

WeberWho said:

Mother-in-laws birthday was this past Wednesday. I asked my wife if she wanted to invite her down for dinner and to ask her what she wanted. Her response was, "Pork chops or ribs would be great!" Who am I to argue. 

I haven't ever done Memphis style ribs so I figure this might be a perfect time to try them out. I went with a dry rub that was listed in the Smoke book I picked up.



These could be a hit or a complete miss. Time will only tell....

Nice to see some Karubecue porn!  Nice looking ribs, too.

WeberWho

rifrench said:

WeberWho said:

These could be a hit or a complete miss. Time will only tell....

Nice to see some Karubecue porn!

Thanks for the kind words. I picked up the Karubecue off Craigslist earlier this summer. I couldn't pass it up for the price. It's been super fun to play around with. Timing has been the hardest part to figure out with the fans. I'm amazed how tender/juicy everything comes out though. It's really is a great compact smoker. I'm not sure how well the electronics will hold up or last in a MN winter. She might have to hibernate during the extreme cold. 

thetrim

Did some wings and ABTs last night. 

Wings had a mix of a local Cajun season and the Lane’s SPF

ABTs were pretty standard.  I used pimento cheese in about half of them.  I did put some Hardcore Red on them. 

Also did some Kiolbassa.  That’s a pretty good sausage we can get at our local Publix. 

Eoin

Ground up the smoked chillies from the greenhouse.

kl8ton

mini max clean burn

nolaegghead

Shepherd's pie and 7 layer dip last night.  Baklava for dessert (scored 9 trays of it cheap).  Used leftover lamb shank for the pie.