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OT - What are you doing right now?

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Comments

  • YEMTrey
    YEMTrey Posts: 6,835
    edited January 2018
    Excellent view Double!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • lousubcap
    lousubcap Posts: 34,286
    @DoubleEgger Sounds like a banquet waiting to happen.  How many lbs of leather are you messing with today... (one of your SRF buys?)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • WeberWho
    WeberWho Posts: 11,324
    The front wheels on the offset smoker are done being plasti dipped. I just pulled the rear wheels off to be washed and cleaned. I found the culprit of the slow leak I've been having. Dang sidewall puncture to boot! Off to get a new wheel...


    "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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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,875
    WeberWho said:
    The front wheels on the offset smoker are done being plasti dipped. I just pulled the rear wheels off to be washed and cleaned. I found the culprit of the slow leak I've been having. Dang sidewall puncture to boot! Off to get a new wheel...


    On a smoker, sidewalls can be patched.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • WeberWho
    WeberWho Posts: 11,324
    Ozzie_Isaac said:
    WeberWho said:
    The front wheels on the offset smoker are done being plasti dipped. I just pulled the rear wheels off to be washed and cleaned. I found the culprit of the slow leak I've been having. Dang sidewall puncture to boot! Off to get a new wheel...
    On a smoker, sidewalls can be patched.
    @Ozzie_Isaac I think I'd have trouble working with a patch. I tried pulling out the splinter but I was only able to remove the top half. The bottom half is wedged in there and looks like it runs behind the groove in the tire. 
    "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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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I'd plug it. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • SamIAm2
    SamIAm2 Posts: 1,964
    Well, I know I said I wouldn't do two pans of PepperStout Beef again but SWMBO went to Publix and brought home a 2.5 lb. Greenwise organic chuck roast. So I went to Sams and brought home the veggies and a two pack of choice(?) Angus chuck roast. Been on the egg for a bit at 250 degrees.The organic one is the one with the probe. Two pans are ready for the meat so I think I'll cut the organic in half and put one piece in each pan with the Angus when it is time. Internal is 124 degrees right now with outside temp of 52 here. Balmy weather.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SciAggie
    SciAggie Posts: 6,481
    We’ve been in our current house almost 20 years. We’re pulling EVERYTHING out of the kitchen cabinets -rearranging, sorting, disposing, - and putting things back. 
    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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  • DoubleEgger
    DoubleEgger Posts: 18,280
    edited January 2018
    lousubcap said:
    @DoubleEgger Sounds like a banquet waiting to happen.  How many lbs of leather are you messing with today... (one of your SRF buys?)
    It was about 15lbs. I probably trimmed only a pound. 

    It’s just about there. Maybe another 15-20mins 


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  • DoubleEgger
    DoubleEgger Posts: 18,280
    SciAggie said:
    We’ve been in our current house almost 20 years. We’re pulling EVERYTHING out of the kitchen cabinets -rearranging, sorting, disposing, - and putting things back. 
    That’s sadistic 
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  • lousubcap
    lousubcap Posts: 34,286
    @DoubleEgger- I can tell by the visual right there that you are about to enjoy some great groceries.  Pretty quick cook (although I don't know the cook temp) but regardless it doesn't get any better than a brisket cook nailed when time to enjoy.  Congrats going in.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 34,286
    @SciAggie - In a prior life I was changing addresses quite frequently-averaged about every two years.  That was a great incentive to manage and garage sale the contents.  Now with 19+ years at the current address ( yes, I have accumulated a few laps of the sun) I have not been nearly as successful in culling the herd.  However,  emptying and reloading cabinets is much less painful (in many ways) than the kitchen remodel.  
    Given your outside playground my sympathy meter is not moving far off the low peg here  =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • ColtsFan
    ColtsFan Posts: 6,612
    Using the Anova to reheat some pulled pork out of the freezer. Theses nachos are going to be on point! 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • DoubleEgger
    DoubleEgger Posts: 18,280
    lousubcap said:
    @DoubleEgger- I can tell by the visual right there that you are about to enjoy some great groceries.  Pretty quick cook (although I don't know the cook temp) but regardless it doesn't get any better than a brisket cook nailed when time to enjoy.  Congrats going in.  
    Thanks. I was running about 310-330 dome and 290 on the grid with the Stoker. It was pretty cold here (low 20s) so the dome and grid temps never equalized. I wanted to run a Black at a higher temp than I’ve ever cooked one before just for the heck of it. 9hrs 20min cook time. I’m interested to see how a turbo brisket compares to my typical 235F cook. 
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  • lousubcap
    lousubcap Posts: 34,286
    I will be interested in your assessment as I have had a few brisket cooks get ahead of me temperature-wise.  Enjoy the banquet.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,005
    Defrosting the brisket and pulled pork in the SV for the chili.  Dis gon b good!
    "I've made a note never to piss you two off." - Stike
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  • SciAggie
    SciAggie Posts: 6,481
    lousubcap said:
    Given your outside playground my sympathy meter is not moving far off the low peg here  =)
    That’s funny. We’re really doing ok - no arguments or major disagreements. 
    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: 1,964
    Trying to get the egg up to 350 for these.

    Slow going.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,005
    Getting there - simmering now:


    "I've made a note never to piss you two off." - Stike
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  • DoubleEgger
    DoubleEgger Posts: 18,280
    lousubcap said:
    I will be interested in your assessment as I have had a few brisket cooks get ahead of me temperature-wise.  Enjoy the banquet.  
    Overall it was just okay. Drier than I care for. I pulled around 192–194. I’ll go back to my standard temps. Point is outstanding as always. No biggie, the wifey wanted brisket enchiladas and I wanted some chili so this was a good time to experiment with one.  


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  • jeffwit
    jeffwit Posts: 1,348
    JohnInCarolina said:
    Getting there - simmering now:


    That looks really good. We’re getting ready for a party, and I never ate lunch, so I’m prolly not the most impartial judge at this point. But I’d eat a few bowls of that. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • DoubleEgger
    DoubleEgger Posts: 18,280
    Sweet potato stackers were excellent 

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  • lousubcap
    lousubcap Posts: 34,286
    @DoubleEgger - thanks for the input.  Like you I am partial to the lower temp cooks as I think you get a better rendering during the cook.  I'm no expert but I feel that helps with the texture once at the finish-line.  Dang, that's a high-end sacrifice to the cooking lab but I'm sure you will enjoy across the eating spectrum.  Every one is different.  That's what makes the cook so much fun.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,005
    jeffwit said:
    JohnInCarolina said:
    Getting there - simmering now:


    That looks really good. We’re getting ready for a party, and I never ate lunch, so I’m prolly not the most impartial judge at this point. But I’d eat a few bowls of that. 
    I just tried it and damn is it good.  Has a good kick to it, too.
    "I've made a note never to piss you two off." - Stike
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  • DMW
    DMW Posts: 13,833
    Just about done.

    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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  • Rascal
    Rascal Posts: 3,923
    LMAO over this recent quote:  

    This ‘Bitter Cold’ Is What Global Warming Looks Like, Explains Al Gore

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  • Acn
    Acn Posts: 4,448

    Not an exciting photo, but reducing bolognese sauce.

    LBGE

    Pikesville, MD

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  • pgprescott
    pgprescott Posts: 14,544
    DMW said:
    Just about done.

    What’s the rub Dwayne? Cool color on those. 
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