OT - What are you doing right now?

Acn

Eoin said:

YEMTrey said:

Just finished watching the Liverpool and City match.  What a great start to a Sunday!!

Too far ahead though (unless you are City fan).

The Invincibles remain a team apart.

Focker

Watching a behind the scenes with Mike Colameco on il Buco in NY.  Mamma Mia.

dmourati

Trying to not burn this pork butt as I crank up the temps to try to eat the durn thing. The 9lb-er has been on for 10 hours at 300. Cranked to 350 for the finish. Still getting some resistance in the middle. 

So hard to be patient when you are hungry.

A piece fell off as I was probing so gave that to the kid so he could eat it before bed time.

Focker

Watching Pandaloon on the Shark Tank, Chihuahua costumes!  Two sharks are fighting over them. LOL

Eoin

Acn said:

Eoin said:

YEMTrey said:

Just finished watching the Liverpool and City match.  What a great start to a Sunday!!

Too far ahead though (unless you are City fan).

The Invincibles remain a team apart.

Agreed. 

lousubcap

Wondering way my lazy neighbor can't spend an extra few minutes to completely clear his windshield of snow.  Nope, just a hole a little over a foot in diameter on the driver's side.  Granted only around 2 " of snow but with a thin layer of ice that will make the wipers worthless for while.  

thetrim

lousubcap said:

Wondering way my lazy neighbor can't spend an extra few minutes to completely clear his windshield of snow.  Nope, just a hole a little over a foot in diameter on the driver's side.  Granted only around 2 " of snow but with a thin layer of ice that will make the wipers worthless for while.  

We don't have that issue here, but I saw the same thing many times in Nebraska.  That doesn't seem like such a great idea to have limited line of sight and visibility on snowy and icy roads.

The_Stache

Tested the KAB divider (thanks @possumtrot) on some rotisserie chicken last evening.    Worked GREAT!!!  (Photographic skills in 20 degree weather needs some work!)

Killit_and_Grillit

@The_Stache did you notice any flare ups or issues with the fat? How did the lump and temp fare? I still haven’t tried it without a drip pan in it. 

That reminds me @Possumtrot today when my Egg thaws and I can open it I will pull that divider out and swing it by next time I am headed into town. 

northGAcock

Killit_and_Grillit said:

@The_Stache did you notice any flare ups or issues with the fat? How did the lump and temp fare? I still haven’t tried it without a drip pan in it. 

That reminds me @Possumtrot today when my Egg thaws and I can open it I will pull that divider out and swing it by next time I am headed into town. 

For you fine folks in Tennessee......https://youtu.be/t7oNS-bDZqc
 You guys stay warm up thar....

Possumtrot

@Killit_and_Grillit  Remember, it's on permanent loan to the Adam and Rick  School of Egg Stuff.  We'll be moving in a while (if Sandy can make up her mind) and it'd be a terrible burden on us to pack and move it. 

The_Stache

Killit_and_Grillit said:

@The_Stache did you notice any flare ups or issues with the fat? How did the lump and temp fare? I still haven’t tried it without a drip pan in it. 

That reminds me @Possumtrot today when my Egg thaws and I can open it I will pull that divider out and swing it by next time I am headed into town. 

No issues with flare ups or fat.  The drips were generally right on the divider or the lump, similar to using all lump.  The cook did take longer.  Generally, rotisserie chicken on the raise grate @375 takes less than an hour.  With the divider, the time was more like 1.5 hours with temps between 350 and 390.  Regulating temp is a bit of a learning curve.

Skin was crispy good!

Focker

Boone Docks Restaurant out in Joy, IL, a hidden gem recommended by my boy.

Sliced prime rib, shrooms, ernyins, hash browns, swiss.  Will be fun replicating this on the blackstone.

His burger was solid for 6 bucks.

WeberWho

If you have a local Sam's Club that's going out of business everything is 25% off. I found 2 pack enamel dutch ovens normally  $60 on sale for $50 than an additional  $12.50 off. Not a bad deal for $37.50

dmourati

About to get off my butt and go make ABTs.

Legume

WeberWho said:

If you have a local Sam's Club that's going out of business everything is 25% off. I found 2 pack enamel dutch ovens normally  $60 on sale for $50 than an additional  $12.50 off. Not a bad deal for $37.50

Costco has a similar pair on sale that look like a great deal.  I would be careful using those, Focker said he wouldn’t trust his food to Tramontina, but hasn’t said why. 




@Focker what’s the concern with Tramontina?  I’m assuming you’re familiar with the subject?

Woodchunk

Focker said:

Boone Docks Restaurant out in Joy, IL, a hidden gem recommended by my boy.

Sliced prime rib, shrooms, ernyins, hash browns, swiss.  Will be fun replicating this on the blackstone.

His burger was solid for 6 bucks.

Bacon and egg on a burger,yum

WeberWho

Legume said:

WeberWho said:

If you have a local Sam's Club that's going out of business everything is 25% off. I found 2 pack enamel dutch ovens normally  $60 on sale for $50 than an additional  $12.50 off. Not a bad deal for $37.50

Costco has a similar pair on sale that look like a great deal.  I would be careful using those, Focker said he wouldn’t trust his food to Tramontina, but hasn’t said why. 




@Focker what’s the concern with Tramontina?  I’m assuming you’re familiar with the subject?

I did check reviews before purchasing. It had 497 reviews with a rating 4.7 stars. I figured it was worth $37. I'd be a little more careful if I was buying a $300 Le Creuset dutch oven. For $37 I threw it in the cart. 

Focker

Legume said:

WeberWho said:

If you have a local Sam's Club that's going out of business everything is 25% off. I found 2 pack enamel dutch ovens normally  $60 on sale for $50 than an additional  $12.50 off. Not a bad deal for $37.50

Costco has a similar pair on sale that look like a great deal.  I would be careful using those, Focker said he wouldn’t trust his food to Tramontina, but hasn’t said why. 




@Focker what’s the concern with Tramontina?  I’m assuming you’re familiar with the subject?

It's in line with Mario Batali, Rachel Ray, Paula Dean etc etc lines. 

LC, Lodge, Staub, all use third party testing for things like cadmium and lead.  Even the ore itself, could be suspect.  

My mom had a hammered Paula Dean DO that was recalled due to inferior materials.  Apparently they would crack and implode, causing injury.

Even the high end brands like LC and Staub, sell lower end made in China lines.

I stick with one Lodge 6qt, and LC for the enamel DOs and bakers.  The Lodge is also made in China, but gets the third party testing.  Peace of mind I guess.

Griswold, Wagner, BSR, others, all offered ECI lines, they failed at standing up to the test of time.  You do not see them.  I have 1960s LC pieces that are in great shape.  I have sniped pieces on fleabay for bargains, and see even older LC on there regularly, as they have stood up.

The French have mastered this manufacturing technique, but you'll pay for it.  After using them, I believe, it is worth it.
https://youtu.be/WVCXuQGh_Ms

DMW

Just put a steak on the egg.

Woodchunk

This site has great info. My old one was made in Denmark, copco
http://www.castironcollector.com/enameled.php

thetrim

DMW said:

Just put a steak on the egg.

You call that a steak?  That looks more like a side of beef!

lousubcap

Decided to elevate my paella rice component with a load of Bomba rice delivered by my wayward son visiting over Xmas from Barcelona.

It does absorb the liquid as the recipe calls for a four-to-one liquid to rice ratio.  No skill in the food picture placement and as always a top-quality (not) pic as the moisture is evaporating.   No worries, thanks to @SciAggie and his fork tines process.  Works every time to nail the soccarat.  

SciAggie

@lousubcap Great! I’m glad I was able to offer usedul advice. The paella looks delicious. I love the complex flavor the rice has as well as the defined flavors of the individual ingredients. 

bgebrent

lousubcap said:

Decided to elevate my paella rice component with a load of Bomba rice delivered by my wayward son visiting over Xmas from Barcelona.

It does absorb the liquid as the recipe calls for a four-to-one liquid to rice ratio.  No skill in the food picture placement and as always a top-quality (not) pic as the moisture is evaporating.   No worries, thanks to @SciAggie and his fork tines process.  Works every time to nail the soccarat.  

Awesome cook Cap!

bgebrent

Packing a bag for a trip over to @northGAcock's stead.  A little KY roundball tomorrow night.  On the way, a visit with @Jeremiah for lunch and a Blackstone.  Good times.

JRWhitee

bgebrent said:

Packing a bag for a trip over to @northGAcock's stead.  A little KY roundball tomorrow night.  On the way, a visit with @Jeremiah for lunch and a Blackstone.  Good times.

Go Cocks!

bucky925

Been at the hospital all day.  My Mom had another small stroke.  Everythings good but I always feel after a day sitting at the hospital like I have cooties.  I showered for 15 mins or more.  On the up side I did ribeye steaks in the castiorn skillet with leftover cream potatoes, gravy and black eye peas.  

bgebrent

JRWhitee said:

bgebrent said:

Packing a bag for a trip over to @northGAcock's stead.  A little KY roundball tomorrow night.  On the way, a visit with @Jeremiah for lunch and a Blackstone.  Good times.

Go Cocks!

Go Cats!

DMW

Steak turned out decent:



This porterhouse fed the whole family and we had leftovers...

This afternoon I took the boys to Micro Center. Me and Big Guy were like kids in a candy store. Little Guy got bored quickly. Added two more SBCs to my collection, a Raspberry Pi Zero W and an Asus Tinker Board.


Haven't figured out what I'm going to do with them yet, but they were on sale.