OT - What are you doing right now?

Lit

Finally broke down and got the KAB for the mini max. Hopefully this fixes how slow this thing comes to temp.

Jeremiah

@Lit it didn't for me. 

Lit

Jeremiah said:

@Lit it didn't for me. 

That sucks. This is my last try before I put it on CL and go back to a JR.

theyolksonyou

@lit I seem to get hotter quicker using alcohol on a paper towel was up, thru the vent and light underneath. 

Lit

theyolksonyou said:

@lit I seem to get hotter quicker using alcohol on a paper towel was up, thru the vent and light underneath. 

Thanks will give that a shot as well.

johnnyp

Working on inventory management at work....

Focker

Sucked in a couple gallons of WI river water on a 1200HP Wild Thing jet boat Upper Dells Tour.  Great time!

If flying down the river jammin to AC/DCs Thunderstruck, to a power stop getting a wave to your chest over the bow, doesn't bring a smile to your face....nothing will.

Can't wait to get the boys in some canoes through here in a few years.  Beautiful sandstone formations.  Kind of cool with the Black Hawk ties too.

SGH

Fixing to check out the latest arrival from RTIC. 

johnnyp

For those unfamiliar with the geography of southeast VA, my package got sent 300ish miles away to be re-routed 10 miles from the origin. What the world.

kl8ton

Wonder why the postal service is always in the red? 

johnnyp

kl8ton said:

Wonder why the postal service is always in the red? 

This was FedEx

SGH

Focker said:

Sucked in a couple gallons of WI river water on a 1200HP Wild Thing jet boat Upper Dells Tour.  Great time!

If flying down the river jammin to AC/DCs Thunderstruck, to a power stop getting a wave to your chest over the bow, doesn't bring a smile to your face....nothing will.

Can't wait to get the boys in some canoes through here in a few years.  Beautiful sandstone formations.  Kind of cool with the Black Hawk ties too.

That is a great pic brother. One to keep for sure. 

theyolksonyou

Focker

SGH said:

Focker said:

Sucked in a couple gallons of WI river water on a 1200HP Wild Thing jet boat Upper Dells Tour.  Great time!

If flying down the river jammin to AC/DCs Thunderstruck, to a power stop getting a wave to your chest over the bow, doesn't bring a smile to your face....nothing will.

Can't wait to get the boys in some canoes through here in a few years.  Beautiful sandstone formations.  Kind of cool with the Black Hawk ties too.

That is a great pic brother. One to keep for sure. 

Thanks bud.  We had a blast in the boat today.
First ones to the dock, get the wave sweet spot. Lol

Hook_emHornsfan_74

Wishing I had another one of these guys for dinner tonight. We caught three of these boys last week in Playa Del Carmen. The hotel cooked them up for us.  We had enough to feed all 13 of us plus still had some left over not cooked, that we gave to the hotel staff.  Nothing beats eating fish that was in the water 4 hours earlier. 

Lit

Testing out the MM grill grates with some chicken wings. Not bad for the first try.

SGH

Focker said:

We had a blast in the boat today.
First ones to the dock, get the wave sweet spot. Lol

Must be something in the air today. I got up at 3:30 this morning and hit the water with a couple of friends of mine. We tore the sand trout and Popeye mullet up. Had about 125 fish at the end of the day.   We fished around Deer Island just about all day. 

johnnyp

johnnyp said:

Quick question I don't want to devote an entire post to.

Any time I've SV'd beef, visually it appears rarer (redder) than I know the temp to be.  Med-Rare looks more rare, med looks more med-rare, etc.

I have some picky eaters coming over for a fathers day cook out who only like their steak well done.  I want to SV them to preserve any tenderness I can, but does anyone know if it will look well-done?  

I doubt they care about the IT of the steak, rather they don't want it "bloody" (even if they're wrong)   

For all of those dying with anticipation for what an overlooked, ruined steak looks like.  Here it is.  Gray. 

Picked up a cheap ribeye from the local grocery chain.  SV helped with the tenderness, but it's killing me to have to ruin steak like this for relatives.  oh well, if it's what they want...

 

Lit

First batch the camera had a crappy color tithe picture. These came out better. The grill grates work well with wings.

Focker

SGH said:

Focker said:

We had a blast in the boat today.
First ones to the dock, get the wave sweet spot. Lol

Must be something in the air today. I got up at 3:30 this morning and hit the water with a couple of friends of mine. We tore the sand trout and Popeye mullet up. Had about 125 fish at the end of the day.   We fished around Deer Island just about all day. 

Strong work man.  Would enjoy making an a$$ out of ourselves at a fish fry.  I think I could take ya. Hahaha

northGAcock

Lit said:

Jeremiah said:

@Lit it didn't for me. 

That sucks. This is my last try before I put it on CL and go back to a JR.

Whats you guys hurry? Sit back and relax a bit. Have yourself a cold one or two. Rush rush rush.....I too recognize the slow start. That said, if you are in a hurry, you should have started sooner. (Just bustin on you guys).

Lit

northGAcock said:

Lit said:

Jeremiah said:

@Lit it didn't for me. 

That sucks. This is my last try before I put it on CL and go back to a JR.

Whats you guys hurry? Sit back and relax a bit. Have yourself a cold one or two. Rush rush rush.....I too recognize the slow start. That said, if you are in a hurry, you should have started sooner. (Just bustin on you guys).

The KAB seemed to help a little. My problem is I am usually trying to cook dinner for our daughter and I have to have it ready at 5:30 and even when I leave work at 4 its not enough time. I got it going good a couple days ago where there was a flame coming from the lump then set it up indirect for a pizza and a half hour later I was only at 300. You can tell there is a bad airflow issue on these because when I crack the lid even a little the smoke starts flowing through the top like it should with the vents wide open but as soon as I close the dome the airflow almost stops. I may start using my chimney to start the lump and just pour a lit chimney in and if that doesn't work nothing will.

tarheelmatt

@Lit I know all about those time constraints.  I say it here often I don't execute because the little girl get hangry (hungry and angry).  This is the reason I don't Egg during the week.  Just too much trouble.  

How are you lighting the MM?  I light the Jr with the weed torch.  If with weed torch, maybe hold in longer and gas it more? 

Lit

tarheelmatt said:

@Lit I know all about those time constraints.  I say it here often I don't execute because the little girl get hangry (hungry and angry).  This is the reason I don't Egg during the week.  Just too much trouble.  

How are you lighting the MM?  I light the Jr with the weed torch.  If with weed torch, maybe hold in longer and gas it more? 

I use a heat gun. Yesterday I cleaned it out all the way then used all new lump with the KAB and lit it in 4 places with the heat gun so pretty much all the lump was burning and it did work better but the MM just doesn't react like the other eggs. I am used to lighting the egg good in the middle and coming back 10 minutes later and its hot. Doing the same thing with the MM and I come back 10 minutes later and its at 200. It seems like what you said I just need to make sure the lump is going how I want it before I try to close the egg.

tarheelmatt

Lit said:

tarheelmatt said:

@Lit I know all about those time constraints.  I say it here often I don't execute because the little girl get hangry (hungry and angry).  This is the reason I don't Egg during the week.  Just too much trouble.  

How are you lighting the MM?  I light the Jr with the weed torch.  If with weed torch, maybe hold in longer and gas it more? 

I use a heat gun. Yesterday I cleaned it out all the way then used all new lump with the KAB and lit it in 4 places with the heat gun so pretty much all the lump was burning and it did work better but the MM just doesn't react like the other eggs. I am used to lighting the egg good in the middle and coming back 10 minutes later and its hot. Doing the same thing with the MM and I come back 10 minutes later and its at 200. It seems like what you said I just need to make sure the lump is going how I want it before I try to close the egg.

Just my backwoods, hillbilly logic here, the weed torch when gassing it hard helps heating the ceramics too, which I feel helps things come along better.  So yeah, possibly hold your source to the coals longer, get the ceramics warmed, so the coals aren't playing too much catch up.  

Focker

Sending some final WI smoke signals with the boy before rolling out tomorrow.

Local Cigar Co. mild stog.  Switched up from the easy drinking Spotted Cow, that we've had our fill on by the pool and fire, to Central Waters Illumination Double.  Will pick up a few cases of SC tomorrow to bring back.  

Left our mark cutting the tip with the Skyline on the table.


Pudgies slated tonight.  Son wanted Strawberry Rhubarb and Jiff Crunchy PB.  Got some rhubarb from my Aunt Elaine before the trip, whipped up a quick pie filling.

I'm up.  Curds, Tiefenthaler(Holstein, IA) skinless brat leftovers, onion.

A nice low key ending, to an epic trip.  

Good stories, and memories, for the boys.

They're already planning next year's trip. Lol

Ozzie_Isaac

johnnyp said:

johnnyp said:

Quick question I don't want to devote an entire post to.

Any time I've SV'd beef, visually it appears rarer (redder) than I know the temp to be.  Med-Rare looks more rare, med looks more med-rare, etc.

I have some picky eaters coming over for a fathers day cook out who only like their steak well done.  I want to SV them to preserve any tenderness I can, but does anyone know if it will look well-done?  

I doubt they care about the IT of the steak, rather they don't want it "bloody" (even if they're wrong)   

For all of those dying with anticipation for what an overlooked, ruined steak looks like.  Here it is.  Gray. 

Picked up a cheap ribeye from the local grocery chain.  SV helped with the tenderness, but it's killing me to have to ruin steak like this for relatives.  oh well, if it's what they want...

 

Nice of you to cut it up for them too.  You gonna chew it also?

Ozzie_Isaac

@Focker love those sandwich maker things!

johnnyp

@Ozzie_Isaac   Oh, I ate the trial run.  It was the worst steak I've cooked in years.  

NPHuskerFL

Not how I wanted to wind down Wednesday. My wife rushed me in. I'm now checked into ICU. Will update when I get better.