OT - What are you doing right now?

TEXASBGE2018

lkapigian said:

Sheathing Shells 

manicotti stuffed with jalapeño popper sausage, wrapped in bacon glazed with apple habanero glaze 

ColbyLang

Relocating my children from a shared bedroom to their each room completely across the house. Repainted  both rooms and moved all of the furniture. At 4 and 6, it was time. My little girl needed her own space, even though big brother is literally next door. They’ve already got do not enter signs on the doors…..

lkapigian

Brisket Sandwich with Cowboy Candy Pickled Red Onions and Smoked Shotgun Shells 

Ozzie_Isaac

lkapigian said:

Brisket Sandwich with Cowboy Candy Pickled Red Onions and Smoked Shotgun Shells 

Thank God the formal name is smoked shotgun shells.  Thought is was "Sheathing".  Anything called "Sheathing" for food and I am out.

This plate though looks magnificent.

lkapigian

LolOzzie_Isaac said:

lkapigian said:

Brisket Sandwich with Cowboy Candy Pickled Red Onions and Smoked Shotgun Shells 

Thank God the formal name is smoked shotgun shells.  Thought is was "Sheathing".  Anything called "Sheathing" for food and I am out.

This plate though looks magnificent.

Lol, just realized it spell checked to Sheathing 

Eggdicted_Dawgfan

SGH said:

Eggdicted_Dawgfan said:

Damn Dawgs. Choke fest. Congrats to bama. They deserved it tonight. 

They will probably end up playing each other again so all is not lost yet for the Dawg fans. To be honest I thought Georgia would win big. 

True, not all is lost. But man did it hurt from head to toe. To keep this short, the Dawgs have a lot of work to do if they want to beat Michigan. Our biggest weakness on defense is covering beyond 10 yards. If you have a QB that can hit the targets it’s game over for us. Fortunately we have not played anyone this year that could hit the open target consistently. Hence the undefeated regular season. Bama has an unbelievably talented QB = trouble for Dawgs, even on their best day. But the great thing is, we fooled the playoff committee into believing we are a top 4 team, so we get another shot. It’s going to take some major work and improvements at several positions, including QB.

Good luck to all 4 teams in the playoffs. 

EzraBrooks

lkapigian said:

Sheathing Shells 

manicotti stuffed with jalapeño popper sausage, wrapped in bacon glazed with apple habanero glaze 

Never seen these before, but looks like something I need to try. Assuming you don't cook the pasta first?  And smoke at 250 for about 2 hours?

lkapigian

EzraBrooks said:

lkapigian said:

Sheathing Shells 

manicotti stuffed with jalapeño popper sausage, wrapped in bacon glazed with apple habanero glaze 

Never seen these before, but looks like something I need to try. Assuming you don't cook the pasta first?  And smoke at 250 for about 2 hours?

Uncooked 1.5 hours 275 …I stuffed them with my sausage stuffer

Botch

While cleaning out a cupboard I found a half-bag of almond flour.  Made a dredge of 3 heaping Tblspns, along with 2 tsp baking powder and 1/2 tsp cayenne, and shook 6 wangs in a bag with the dredge to coat, after wet-brining/air-drying.  Egged at 400˚ indirect.  Couldn't taste the almond so much, but loved the texture.
 

 
I might try dipping the wangs in buttermilk next time, see what that does to the coating.    

kl8ton

Tried out #14 tonight.  I like it! 

lkapigian

Well look what showed up! …..@louscap a little over 21 pounds 

JohnInCarolina

lkapigian said:

Well look what showed up! …..@louscap a little over 21 pounds 

Still plenty cold I hope?

BigreenGreg

Malcom Reed’s herb crusted lamb chops. They were delicious. I let them ride to 135, where he yanks them at 128.

Ozzie_Isaac

Playing with a baby

Canugghead

Botch said:

While cleaning out a cupboard I found a half-bag of almond flour.  Made a dredge of 3 heaping Tblspns, along with 2 tsp baking powder and 1/2 tsp cayenne, and shook 6 wangs in a bag with the dredge to coat, after wet-brining/air-drying.  Egged at 400˚ indirect.  Couldn't taste the almond so much, but loved the texture.
 

 
I might try dipping the wangs in buttermilk next time, see what that does to the coating.    

Used to work at KFC looooong time ago, chicken pieces were soaked in buttermilk before coating with seasoned flour, then deep fried in manual pressure cooker. Your wangs look great already.

sumoconnell

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Canugghead

sumoconnell said:

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Some folks also like to rotate the gauge with the target temp pointing straight up, easy to tell at a distance if it’s at desired temp.

Battleborn

Womp, Womp, Womp. 

TEXASBGE2018

Brought the kids to a Christmas village at the Dallas Arboretum. If you are ever in Dallas for a few days and want something cool to do this place is great. This village is temporary but they have different themes throughout the year. 

The Cen-Tex Smoker

sumoconnell said:

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Ha ha. That is a game changer if using the daisy. “Some people” also put the little raised knob directly in line with the hinge/screw so it does not move when you open either  

The Cen-Tex Smoker

The Cen-Tex Smoker said:

sumoconnell said:

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Ha ha. That is a game changer if using the daisy. “Some people” also put the little raised knob directly in line with the hinge/screw so it does not move when you open either  

And some people just bought the Smokeware cap and never worried about it again. 

Canugghead

The Cen-Tex Smoker said:

sumoconnell said:

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Ha ha. That is a game changer if using the daisy. “Some people” also put the little raised knob directly in line with the hinge/screw so it does not move when you open either  

I missed that. Yup gravity baby!

lkapigian

JohnInCarolina said:

lkapigian said:

Well look what showed up! …..@louscap a little over 21 pounds 

Still plenty cold I hope?

Yes sir , emailed and let them know …late but in good shape 

SGH

A little over 5,000 pounds of shrimp today. That’s a lot of anuses my friends. 

JohnInCarolina

SGH said:

A little over 5,000 pounds of shrimp today. That’s a lot of anuses my friends. 

sumoconnell

Canugghead said:

The Cen-Tex Smoker said:

sumoconnell said:

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Ha ha. That is a game changer if using the daisy. “Some people” also put the little raised knob directly in line with the hinge/screw so it does not move when you open either  

I missed that. Yup gravity baby!

What is old is new again!  I was doing my first reverse sear in a while. My temp gauge is about useless now, it’s cruddy and bent a couple ways. I’d get a new one but even without a gauge you can tell 250 from 350, and of course higher. Good enough for steaks. Flames coming out the top, gauge read 400.. I think it was at least 500 for the sear. 

Canugghead

The Cen-Tex Smoker said:

The Cen-Tex Smoker said:

sumoconnell said:

Just figured out, after 10 years, to align the dmft (dumb f**ing metal thingy) with the hinge to stop it from opening when opening the lid. I’m slow, but I’ll get there. 

Ha ha. That is a game changer if using the daisy. “Some people” also put the little raised knob directly in line with the hinge/screw so it does not move when you open either  

And some people just bought the Smokeware cap and never worried about it again. 

I still gravitate towards the DFMT and seldom use the smokeware cap, hard to get this old dog to switch 

lousubcap

For those who still enjoy the DFMT- here's the key to success as addressed above:
http://www.nakedwhiz.com/ceramicfaq.htm#dwsetting. 
The main site contains a wealth of information as well: FWIW-  http://www.nakedwhiz.com/ceramic.htm  

Ozzie_Isaac

lousubcap said:

For those who still enjoy the DFMT- here's the key to success as addressed above:
http://www.nakedwhiz.com/ceramicfaq.htm#dwsetting. 
The main site contains a wealth of information as well: FWIW-  http://www.nakedwhiz.com/ceramic.htm  

I have never used a DFMT.  My previous dealer swapped them out before I took delivery.

poster

Cleaning up after last nights storm