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OT - What are you doing right now?

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Comments

  • JRWhitee
    JRWhitee Posts: 5,678
    @Sea2Ski looking good!

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Acn
    Acn Posts: 4,490
    Running the last two errands pre-Xmas; bagels for tomorrow’s breakfast and extra ice; because you can never have too much ice.

    LBGE

    Pikesville, MD

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @JRWhitee Thanks.  It is cool and damp here:  38 F according to the weather app. I fired up the egg at 7:30 and it settled in at 205F before putting in the meat.  I left it there. (Yes, thermometer calibrated this morning) 
    Low and slow prime rib is my favorite, but I have a 2:30 PM hard stop for a 1 hr drive. Meat thermometer has it at 51F right now 1 hour 40 mins in. Wanted to pull it at 122F a short uncovered rest, then foil and cooler it for the drive. 
    Hope I am not going too low, might have to bump up the temp a bit. 

    --------------------------------------------------
    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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  • DoubleEgger
    DoubleEgger Posts: 19,141
    edited December 2017
    Great tip @Sea2Ski Calibrate your setup before cooking an important meal. Mavericks, Smokes, Flameboss too. 
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  • YukonRon
    YukonRon Posts: 17,261
    @Sea2Ski
    I have cooked between 225F and 250F.....with no major difference, than the lower temps, should you need to bump it up a little. Still takes a while but not as long as at 205F.
    Good luck and enjoy the holidays.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    DoubleEgger said:
    Great tip @Sea2Ski Calibrate your setup before cooking an important meal. Mavericks, Smokes, Flameboss too. 
    I always do before an important cook or one with more expensive cuts like this. It takes 2 mins to do, and to me it is with the two mins effort. 
    --------------------------------------------------
    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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  • lousubcap
    lousubcap Posts: 36,666
    @Sea2Ski - great looking roast right there.  I'm sure you are attuned to the rate of temperature climb but you may need to bump it up to hit your target.
    BTW- a trick I learned on here many ears ago-I rotate the dome thermo so that my target temp is at the 12 O'clock position.  That way a casual glance let's me know how the cook is trending.  FWIW-
    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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  • Sea2Ski
    Sea2Ski Posts: 4,131

    YukonRon said:
    @Sea2Ski
    I have cooked between 225F and 250F.....with no major difference, than the lower temps, should you need to bump it up a little. Still takes a while but not as long as at 205F.
    Good luck and enjoy the holidays.
    I agree with you on nearly every cut of meat except something for lunch meat like roast beef and/or prime rib. These are the only two exceptions for me. I love the edge-to-edge uniform color. The “lower and slower” is better and is the only way I have been able to achieve that. So I thought I was going to be in great shape thinking it was going to be a bit higher. 205F is lower than planned for but wanted to take advantage of it. Then factor in the cow variable....  I guess we will see. 

    Same to you Ron, have a great Christmas!
    --------------------------------------------------
    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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  • Sea2Ski
    Sea2Ski Posts: 4,131
    lousubcap said:
    @Sea2Ski - great looking roast right there.  I'm sure you are attuned to the rate of temperature climb but you may need to bump it up to hit your target.
    BTW- a trick I learned on here many ears ago-I rotate the dome thermo so that my target temp is at the 12 O'clock position.  That way a casual glance let's me know how the cook is trending.  FWIW-
    Yes, slow to begin then speeds up.  I am informally tracking the temp, and right now it is going up 4-5 degrees every 10 mins. If the rate is linear, it will put me at 121F right at 2:30.  I am now thinking of letting it ride as-is and then instead of a uncovered rest, go right to a foil and cooler to get a few more degrees out of the carryover.  Keeping a close eye!! 
    --------------------------------------------------
    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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  • WeberWho
    WeberWho Posts: 11,521
    Best turkey to date the few bites I was able to sneak. Unfortunately it won't be ate until tomorrow for my wife's side Christmas. The pork loins are for my side Christmas this afternoon. 



    Merry Christmas and Happy Holidays!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • lousubcap
    lousubcap Posts: 36,666
    @WeberWho - playing with the sticks-whole lotta fun right there.  What did you use for the loin stuffing??
    Merry Christmas to you and your family.  
    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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  • lousubcap
    lousubcap Posts: 36,666
    Welcome back to solid ground @SGH.  Looks like you are just getting started...
    An early Merry Christmas to you and your family.  
    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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  • SGH
    SGH Posts: 28,988
    lousubcap said:
    Welcome back to solid ground @SGH.  Looks like you are just getting started...
    An early Merry Christmas to you and your family.  
    Thank you brother Cap. And Merry Christmas to you and your family as well. Unfortunately I’m only off today and tomorrow and then it’s right back to it for a few more weeks.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 36,666
    @SGH - I figure it takes a good chunk of change to buy that Caribbean island you have been eyeing  ;)  Enjoy the time however brief as I'm sure you will.  
    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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  • SGH
    SGH Posts: 28,988
    Turned out pretty good. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    @SGH    That’s a feast Brother!!
    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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  • Botch
    Botch Posts: 17,333
    Made some scalloped potatoes with mithizra and smoke gouda cheeses, cheekun broth instead of cream/milk, rubbed the sides/bottom of the baking dish with a clove of garlic, and topped with Pamesan; best potatoes I've made.
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    SGH said:
    My first day home in almost 3 months so I thought I would boil a few shrimp. 

    Thought I would whip up some homemade hush puppies and fried shrimp too. 


    Great looking feast.  Enjoy the few days of rest.


    I would rather light a candle than curse your darkness.

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  • SGH
    SGH Posts: 28,988
    Ozzie_Isaac said:
    SGH said:
    My first day home in almost 3 months so I thought I would boil a few shrimp. 

    Thought I would whip up some homemade hush puppies and fried shrimp too. 


    Great looking feast.  Enjoy the few days of rest.


    I finally earned the SGH Seal of Approval  =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Christmas came early. BAM! That cleaver is legit 

    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • SamIAm2
    SamIAm2 Posts: 1,997
    edited December 2017
    Doing an "Oh, by the way" smoked turkey for my niece tomorrow at her house. Not cooking at her house since she is doing the spiral ham thing again. Already bringing cakes, pies, adult mac and cheese. Think I'll sign on for the ham next year :) The cook so far:
    14 pound fresh Publix turkey. The setup: platesetter with AL pan and AL air gap C (or U) shaped foil rolls. AL pan for drippings. 
    Everybody in the Large Egg (three hunks of cherry and some small pieces of pecan, Rockwood charcoal, and the bird).
    Watching the internal temp with my Smoke Receiver. Thanks for looking.
    Will post finished pictures in a couple hours.

    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • Battleborn
    Battleborn Posts: 3,690

    Kicking off a good Old Fashioned Christmas Eve. 
    Las Vegas, NV


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  • GrillSgt
    GrillSgt Posts: 2,507
    Now we took him to his cousins to bake Santa cookies. All of this to let his mom and dad put his new bunk bed together. 
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  • SamIAm2
    SamIAm2 Posts: 1,997
    ColtsFan said:
    Christmas came early. BAM! That cleaver is legit 

    So, spatchcock rotisserie turkey ??
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SciAggie
    SciAggie Posts: 6,481
    @SGH Glad to have you back brother. Enjoy the eats and time with family. Merry Christmas. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SamIAm2
    SamIAm2 Posts: 1,997
    Well this is going FAST. Internal temperature is 124 degrees. Bird looks like this:
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • JRWhitee
    JRWhitee Posts: 5,678
    Welcome back @SGH Merry Christmas
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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