OT - What are you doing right now?

Ozzie_Isaac

Mediocre results.  This was literally pulled out of cryovac, and onto the spit.  I seasoned it while spinning.  No 7 day drying in the fridge and no 24hr salt brine.  Definetely noticed a huge difference in flavor profile.  On the positive side, cooked the 11lb rib roast in just under 2.5 hrs.  The crust was amazing, but as you can see it was over cooked.  I pulled it at 113 and kept the meater in it.  It climbed to 130 while resting on the counter.  Never seen a 17 deg rise during rest.  I count on 7 to 10.  Must have been due to cooking it so fast.  It was 375 direct.  Next time I will remove the bones prior to cooking, and drop the temp to 275.

Canugghead

Bathroom scale died.
1) tested battery, still at full 3V
2) raised/pried and lightly sanded the centre and side contacts. Also sanded 8 yo battery to remove surface oxidation.
Back in business.

Eoin

Got this out of the freezer yesterday. Once thawed it sat in the fridge overnight with lots of pepper, sumac, paprika and salt. Started early, lit the Egg at 5 a.m. and got the pork in at about 5:45, so now 5 hours in. I brushed on a thick layer of plum jam (no peach available) after around 2 hours, hoping to let the smoke at the surface first. Used some of Ron's peach wood. Hard to get the temperature completely stable today as we have strong, gusty and varriable direction winds. Kept it between 250 and 300F dome so far.

GrateEggspectations

SonVolt said:

I walked into Fergusons today in downtown Nashville and as soon as I opened the door it was like a beam of light shown down from the heavens.  She was beautiful. She was expensive. She looked way meaner than any Wolf or Viking they had in the showroom. 

Now to decide if I want stock stainless or try something fancy w/colors & accents like the floor model below. I'm digging the antique brass handle but wonder if I'd get tired of it. 

I love it. Unique. Although I never expected gold/brass to be my thing, we moved into a new(old) house several months back and have adorned our living room with quite a bit of gold to match a few of the focal points (fireplace and piano). Got a kitchen remodel in mind once the kids are a bit older and have shared a pic of your future new stove to my wife, for inspiration. Pretty unit, and I bet it cooks even better than it looks! I say go for it!

lkapigian

Eoin said:

Got this out of the freezer yesterday. Once thawed it sat in the fridge overnight with lots of pepper, sumac, paprika and salt. Started early, lit the Egg at 5 a.m. and got the pork in at about 5:45, so now 5 hours in. I brushed on a thick layer of plum jam (no peach available) after around 2 hours, hoping to let the smoke at the surface first. Used some of Ron's peach wood. Hard to get the temperature completely stable today as we have strong, gusty and varriable direction winds. Kept it between 250 and 300F dome so far.

Liking the Sumac

WeberWho

-18F this morning when lighting the egg. I was fully expecting to do the neighborly wave to all my neighbors when they were starting their grills. 



In reality their probably saying, "Look at that idiot out in the cold."

Pulled pork nachos on the menu this evening. 

Foghorn

lousubcap said:

@Foghorn- Glad you are able to hold your annual Q celebration.  Hopefully you have help with feeding that rig throughout the cook.  A true banquet awaits.  Enjoy the cook and fellowship that comes with the event.  

Thanks @lousubcap.  We're making up for a cook that we typically do in June to show appreciation for coworkers.  There will be 3 of us present from beginning to end.  Others will help in a more leisurely fashion - but be present for the time when we need the most hands - as we package into individual meals and transport.  I'll probably start a separate thread for it.  I've got 2 semiretired friends who asked if they could contribute everything we'll need for the cook - so I texted them a grocery list yesterday to give them plenty of lead time.  One of them recently acquired a BGE and is a novice on a kamado so we're going to have him cook (with guidance) our dinner on one of my kamados.  He'll be cooking your favorite - beef ribs.

ColtsFan

Chili prep

PigBeanUs

SonVolt said:

I walked into Fergusons today in downtown Nashville and as soon as I opened the door it was like a beam of light shown down from the heavens.  She was beautiful. She was expensive. She looked way meaner than any Wolf or Viking they had in the showroom. 

Now to decide if I want stock stainless or try something fancy w/colors & accents like the floor model below. I'm digging the antique brass handle but wonder if I'd get tired of it. 

Saw your other post re “what are you buying now”.

the color scheme will work well with what you have. 

You can also very likely buy knobs and handles in other ‘color ways’ if you ever get sick of it or re-do the kitchen finishes.

When I used to do this stuff professionally (design etc), one of the saddest rationales I used to hear for NOT doing the thing people REALLY wanted to do, was that they were worried about resale value. 

People really do choose options they think will be preferred by a buyer they have never met, who someday *might* buy their house. 

Buy what you like. Enjoy it for five or six or ten years, and then swap out the knobs if you want. 

We still walk into the kitchen and say “I love this frigging stove”, and it’s already scratched a bit and got burnt on cra^p. And it’s only a 30” etc etc

Good luck

Sea2Ski

frazzdaddy said:

lkapigian said:

Good morning Lands End

Been there , man what a beautiful place.

I had the best dive of my life right there to the right of the second and third “islands” from the left in that picture. A true Jaques Cousteau Dive. Seals coming up to you under water, 3 feet away, we  came around the corner and the guide found a small octopus that he let me hold, then went down a hill and it suddenly got dark - like a wicked summer storm dark.  Guide flipped over and signaled for me to do the same.  It was a huge bait ball  and there was a feeding frenzy going on right above is. Pacific bonito were tearing through it, seals picking the edges, pelicans and seagulls diving from above.  It was insane.  We let the air out of our BCs and lay on on our back in about 25-30 feet of water on the bottom for a few minutes trying to take it all in.
My wife was in the dive boat and when we came up, she was all excited to tell me what she saw. I remember when I got to the boat she said how I missed out on the frenzy.  When I asked what happened and she explained what she saw, I said “oh - you only saw half of it...”

Great place!!  Have a GREAT time! 

FarmingPhD

Wife: - currently doing yoga in the living room
3yo boy: “daddy, mommy’s frozen! She’s frozen!”
Wife: - trying to hold pose while not laughing
3yo: “daddy! We have to unfreeze her!”
Me: “quick, buddy, help her! Go unfreeze her!”
3yo: charges full speed to save mommy
Wife: now on floor gasping for air laughing

Great start to the day, happy Sunday y’all and may it be as blessed as mine!

Canugghead

FarmingPhD said:

Wife: - currently doing yoga in the living room
3yo boy: “daddy, mommy’s frozen! She’s frozen!”
Wife: - trying to hold pose while not laughing
3yo: “daddy! We have to unfreeze her!”
Me: “quick, buddy, help her! Go unfreeze her!”
3yo: charges full speed to save mommy
Wife: now on floor gasping for air laughing

Great start to the day, happy Sunday y’all and may it be as blessed as mine!

God bless the little ones...IIRC our oldest was about 3, I was painting the kitchen wall near the ceiling, she asked why, I said because your finger prints are all over the wall, she goes but I never reached that high 

Eoin

Probing soft now. Going to foil it up in a bit, ready for tea. Got to get the temp down to put in some salmon to hot smoke next.

Canugghead

Char siu

SonVolt

So I guess my kitchen faucet got wind that I was looking at new ovens and decided to **** the bed. Last night it started rising up out of the base like it was about to blast off. I cut the water off under the sink and was able to pull it out completely. 

Any idea what I should do? Maybe replace the O-rings? It's a delta. 

Eoin

Pulled pork done, made some slaw as well and some fried spiced okra (excuse the oily paper towel).

Eoin

Salmon smoked as the Egg cooled down, threw a handful of hickory chips on the fire. Anne likes this for weekday meals, it's better home made than shop bought.

ColtsFan

Booking a spring getaway to our friends place in Inlet Beach, FL. 

It will be much needed 

ColbyLang

SonVolt said:

So I guess my kitchen faucet got wind that I was looking at new ovens and decided to **** the bed. Last night it started rising up out of the base like it was about to blast off. I cut the water off under the sink and was able to pull it out completely. 

Any idea what I should do? Maybe replace the O-rings? It's a delta. 

Call Delta. That thing has a lifetime warranty that they honor with pride. If they can’t fix it; they replace it. Have called them twice since buying all of our stuff 10 years ago 

lkapigian

Thanks @Sea2Ski fishing is hot right now as not many boats going out, whale season is also in its prime , shows all day

Acn

Acn said:

Getting ready to throw on a flank steak

Last night’s final plate, with grilled portobello and leftover cabbage.  Tomatillo salsa on the mushroom, creole mustard for the cabbage.

EzraBrooks

Just put a basket of wings on the Joetisserie despite a temperature of 7 right now.  Something is wrong with me.

JohnInCarolina

WeberWho said:

-18F this morning when lighting the egg. I was fully expecting to do the neighborly wave to all my neighbors when they were starting their grills. 



In reality their probably saying, "Look at that idiot out in the cold."

Pulled pork nachos on the menu this evening. 

-18, Jesus.  I really do not know how you guys do it up there.   It's going to be 60F here on Tuesday.  

WeberWho

JohnInCarolina said:

WeberWho said:

-18F this morning when lighting the egg. I was fully expecting to do the neighborly wave to all my neighbors when they were starting their grills. 



In reality their probably saying, "Look at that idiot out in the cold."

Pulled pork nachos on the menu this evening. 

-18, Jesus.  I really do not know how you guys do it up there.   It's going to be 60F here on Tuesday.  

What a coincidence of this post. I just filled my egg back up with lump after topping it off this morning. It was the first cook in 11 years where I've run out of lump mid cook. I use a spider and stone which reduces the amount of lump but has never been an issue in the past. 

GrateEggspectations

Watching the big flakes.....

ColtsFan

Home cookin’ in Tampa

Battleborn

ColtsFan said:

Home cookin’ in Tampa

Just fine by me and my Tampa +135 ML bet. 

WeberWho

I want my weekend back after watching that halftime performance....

HeavyG

https://twitter.com/RadioFreeTom/status/1358615883137097729

LOL

CPFC1905

I am reaching out to the community for some IT help.  I don't want to start another OT thread, but if anyone has dev' experience with PowerBi and SharePoint lists I'd be keen to converse.
I need a workaround for the 5000 threshold and have heard that you can archive in the SharePoint workspace but sustain the PBi workflows to read the content.