OT - What are you doing right now?

Focker

Not the best quality, all I could find on short notice, but tasty.  Found a butcher who will get me better ones, when he orders carcasses upon return from vacation.  

Botch

^^^ Those look like the first beef ribs I tried; I make sure to get "plate" ribs now, much more meat on them.  

DoubleEgger

Focker said:

Not the best quality, all I could find on short notice, but tasty.  Found a butcher who will get me better ones, when he orders carcasses upon return from vacation.  

That's one skinny cow

YukonRon

The electrician started today. I ordered the drywall and ancillary items to be delivered after the plumbing and foam insulation is done, about two weeks from now. Just realized I may have an issue with beam depth for the canned lighting I had planned to install.may have to figure something else out.
Kitchen moving on.

Focker

Botch said:

^^^ Those look like the first beef ribs I tried; I make sure to get "plate" ribs now, much more meat on them.  

Thanks.  I can find good hog around here no problem.  
Beef, much, much harder.  These were $2 per lb.
I called around to a dozen places.  Nobody has a clue, plate, English cut, nada.  Even the hermanos at my Mexican store.  Brisket is $5 per lb.  Crack kills.

nolaegghead

YukonRon said:

The electrician started today. I ordered the drywall and ancillary items to be delivered after the plumbing and foam insulation is done, about two weeks from now. Just realized I may have an issue with beam depth for the canned lighting I had planned to install.may have to figure something else out.
Kitchen moving on.

They make renovation cans and boxes for old houses.  Don't ask me how I know this.

YukonRon

nolaegghead said:

YukonRon said:

The electrician started today. I ordered the drywall and ancillary items to be delivered after the plumbing and foam insulation is done, about two weeks from now. Just realized I may have an issue with beam depth for the canned lighting I had planned to install.may have to figure something else out.
Kitchen moving on.

They make renovation cans and boxes for old houses.  Don't ask me how I know this.

Yeah, thats what I ordered. Apparantly this is the only place on earth, at the turn of the 20th century, they used 2x6s. Every other has 2x8 or 2x10. I will figure it out, may fabricate something.
I will check out to see if I can find some smaller. Thanks for the insight.

nolaegghead

@YukonRon You can also go low voltage (with lights).  You don't need a can.  Also, may I suggest a disco ball for ambiance?

YukonRon

nolaegghead said:

@YukonRon You can also go low voltage (with lights).  You don't need a can.  Also, may I suggest a disco ball for ambiance?

We have one hanging in the dance hall / living room. May be a bit redundant. But hey let's be bold.
Actually I am looking up components. Currently looking at LED applications. I think I can come up with something. If not, DISCO BALL!

lousubcap

@YukonRon -  the only disco ball manufacturer left in the USA is in Louisville.  Transportation costs would be minimal.

lousubcap

@Focker - @$2/lb those are a steal in the beef back rib offerings I see around here. Still giving the KBQ a workout I'm sure.

nolaegghead

If disco balls weren't made in the bible belt, I'd probably lose my mind.

YukonRon

nolaegghead said:

If disco balls weren't made in the bible belt, I'd probably lose my mind.

Tobacco, bourbon, corvettes, race horses, big ass fans, camrys, expeditions, and disco balls, christmas tree lights a big boat, yup. That's what we are all about.

Focker

lousubcap said:

@Focker - @$2/lb those are a steal in the beef back rib offerings I see around here. Still giving the KBQ a workout I'm sure.

Found them at Save-A-Lot.  
Ran both poppets open(clean and dirty smoke) smoke.  Crunchy bark, purty ring.  The KBQ polished them up.

Acn

Logged out, poured a beer, and started vacation.

ColtsFan

Unloading the Weber from the truck. Took it to work today to roast the guys some good ol' Indiana sweet corn

DoubleEgger

I threw on some ribs early today. Egg temp dropped to 180 right off the bat so I figured I'd jumpstart it and take off the cap and open the bottom vent. Well I got sidetracked and forgot about the ribs for an hour. Went outside to ribs cooking at 600F! At this point, I decided to keep on going just as an experiment. I wrapped in foil and choked the egg down to my known 235F setting. Foiled for 3hrs and then uncovered for about 30 minutes. 

This was right before pulling them off. 


Suprisingly they weren't too bad. Of course they were fairly dry but overall not too shabby. I'd say they were still better than at least 75% of the ribs I get at the BBQ joints. Considering how bad I butchered this cook, it makes me wonder how the restaurants can screw up ribs so badly. 

blind99

Firing up the egg and enjoying a palomar or Paloma or something. I don't know what it is but it tastes excellent. 

tarheelmatt

About to tackle assembling a play kitchen for my little girl.  Wish me luck.  

theyolksonyou

nolaegghead

Cooked burgers for the folks at work.  About 40 people.  Mixed in homemade cold smoked bacon with the ground cow particles.  rained like a mf when I started cooking

Dyal_SC

@theyolksonyou , that looks pretty good.  

nolaegghead

nolaegghead

nolaegghead

theyolksonyou

@Dyal_SC I'm sure the hippy could order up a Pittsburgh style to beat it out. 

lousubcap

Too early for the beginning of the Friday night... @theyolksonyou ,  great looking banquet right there.  And @nolaegghead , great move for your co-workers.   I'm sure both were much appreciated by their respective audiences.

DoubleEgger

nolaegghead

@DoubleEgger That pictures reminds me, my bow light got busted off coming back from @thatgrimguy 's cook.  Oh, well, they're cheap.

lousubcap

@DoubleEgger  - great setting and pic.  
@nolaegghead -  I won't ask about the circumstances...