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OT - What are you doing right now?

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Comments

  • kl8ton
    kl8ton Posts: 6,395
    YEMTrey said:
    Yeah. This is happening.

    Did your family leave you?  That's not enough food to share. I bet that game is awesome.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Legume
    Legume Posts: 15,936
    I quit trying to play Xbox years ago, couldn't take the mocking from my sons.  Sad!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    A peek behind the curtain - schedule for Monday:


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • YukonRon
    YukonRon Posts: 17,261
    Hit the Pacific war museum waiting on our friends and family to show up.
    River runs through the property where we are staying, had to chase off a couple armadillos.
    Going in to Lukenbach for beers......
    This is a hatch recovered from the Arizona..
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SamIAm2
    SamIAm2 Posts: 1,997
    Late dinner and got involved with other things before remembering to post.
    Raised direct spatchcock 6.5 pound chicken.

    Served with yellow wax beans and IP cooked Jasmine rice. Both ends of the cooking spectrum in the same meal. 
    Thanks for looking.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • bucky925
    bucky925 Posts: 2,049
    Non egg, but I just cooked a little stuffed shell with sausage and spinach.  The results were fairly good.  I didn't put as much garlic as I would have preferred but whatever keeps the peace. 

    The best things in life are not things.  

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  • lousubcap
    lousubcap Posts: 36,664
    edited November 2017
    @JohnInCarolina - you are definitely playing with powerful toys.  Richland lends itself to that guess.  And Battelle has quite a portfolio of interests.  Here's to continued professional successes.  
    Not the easiest travel logistics I'm sure.
    Edit: "Discussions" not accidents on the agenda.  ;)
    Edit #2: Quite an international list of discussion leaders throughout the day.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • DMW
    DMW Posts: 13,836
    Tiger sauce

    check

    Vac sealed sirloin

    check

    Need to pick up some kaiser rolls tomorrow. I think I have a white onion in the pantry, might need to pick one of those up as well.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Put these these three on just now. Hopefully done by the 12:00 noon deadline. 
    Breezy dry night and the forecast is for another foggy morning tomorrow - no controller. Should be a interesting one. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Woodchunk
    Woodchunk Posts: 911
    Watching this
    http://thecrush.tv/deer-cam
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    YukonRon said:
    And then we went to wine country.....
    Bottoms up for you two...  ;)
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    YukonRon said:
    And then we went to wine country.....
    Which of these are the eggers?  One guess. 
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  • Legume
    Legume Posts: 15,936


    Wings with za'atar, cornstarch, sumac.  Grilled direct crispy, dipped in Caesar dressing.  These killed.  Back to the fire.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • YukonRon
    YukonRon Posts: 17,261
    Yeah, we are on the
    TEXAS
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DMW
    DMW Posts: 13,836
    It's in there

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    DMW said:
    It's in there

    131.5? I thought 132 was edge of safe zone.

    I would rather light a candle than curse your darkness.

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  • DMW
    DMW Posts: 13,836
    Ozzie_Isaac said:
    DMW said:
    It's in there

    131.5? I thought 132 was edge of safe zone.
    130 is the edge. 131.5 is a buffer.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    DMW said:
    Ozzie_Isaac said:
    DMW said:
    It's in there

    131.5? I thought 132 was edge of safe zone.
    130 is the edge. 131.5 is a buffer.
    Sweet.  I was always going 133.5 to be safe, because I thought 132.  I can now do lower temps.  Hopefully not loose so much liquid.  At 133.5 a lot of liquid comes out of my meats

    I would rather light a candle than curse your darkness.

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  • DMW
    DMW Posts: 13,836
    Ozzie_Isaac said:
    DMW said:
    Ozzie_Isaac said:
    DMW said:
    It's in there

    131.5? I thought 132 was edge of safe zone.
    130 is the edge. 131.5 is a buffer.
    Sweet.  I was always going 133.5 to be safe, because I thought 132.  I can now do lower temps.  Hopefully not loose so much liquid.  At 133.5 a lot of liquid comes out of my meats
    You'll still have a decent amount of liquid in the bag, unless it's dry aged. Meat has more water than you would think.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,109
    DMW said:
    Ozzie_Isaac said:
    DMW said:
    Ozzie_Isaac said:
    DMW said:
    It's in there

    131.5? I thought 132 was edge of safe zone.
    130 is the edge. 131.5 is a buffer.
    Sweet.  I was always going 133.5 to be safe, because I thought 132.  I can now do lower temps.  Hopefully not loose so much liquid.  At 133.5 a lot of liquid comes out of my meats
    You'll still have a decent amount of liquid in the bag, unless it's dry aged. Meat has more water than you would think.
    Moisture loss increases with temp and time.  I've done 131F for a long time and lost more liquid than you'd think.  The salt will also draw it out in these conditions.

    Pro Tip:  Throw in an ounce of thermophiles (I steal mine from Yellowstone) in water.  They really help tenderize the meat.

    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    I really wanted to reply to a post, but the entire thread vaporized. 

    Seems like the buffalo's prime directive is to keep it focused on food and light topics.  Keep it PC. 

    This is my only social media indulgence, I know a few other people don't do facebook, twitter, instagram, etc.  I suppose the moderation is, in the long run, good for me.  And others.  Less interesting = less time on line.
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 15,936
    Sometimes, Nola, I think you have a bolt loose.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Legume said:
    Sometimes, Nola, I think you have a bolt loose.
    Nice call back.  Well played.

    I would rather light a candle than curse your darkness.

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  • nolaegghead
    nolaegghead Posts: 42,109
    LOL!  Touche'
    ______________________________________________
    I love lamp..
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  • johnnyp
    johnnyp Posts: 3,932
    Been up since 5am EST to put a brisket on. Finally getting around to coffee. 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Eoin
    Eoin Posts: 4,304
    Our autistic 15 year old likes to smell the smoke from the Egg. Now he's worked out that he can smell it better with the daisy wheel open. Temperature control just got a bit harder.
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  • pgprescott
    pgprescott Posts: 14,544
    edited November 2017
    Eoin said:
    Our autistic 15 year old likes to smell the smoke from the Egg. Now he's worked out that he can smell it better with the daisy wheel open. Temperature control just got a bit harder.
    Heck, happy kid and some burnt food. Time to get a MMax and just get it smoking for him! Got to watch him burning his hands. That daisy wheel gets real hot! 
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  • Eoin
    Eoin Posts: 4,304
    pgprescott said:
    Eoin said:
    Our autistic 15 year old likes to smell the smoke from the Egg. Now he's worked out that he can smell it better with the daisy wheel open. Temperature control just got a bit harder.
    Heck, happy kid and some burnt food. Time to get a MMax and just get it smoking for him! Got to watch him burning his hands. That daisy wheel gets real hot! 
    Got the MMX already, good idea to have that going on the side.

    He's worked out the hot thing, pulls his sleeve down over his hand.
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