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OT - What are you doing right now?

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    lousubcap said:
    But would you eat at an adult entertainment club??  =)
    @lousubcap. Personal Policy. Don’t eat anywhere you can get crabs at the buffet and in the VIP lounge

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Legume
    Legume Posts: 15,359
    @Ozzie_Isaac that’s two people that need to get slapped - the kid and whoever is responsible for him.
    Love you bro!
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  • SciAggie
    SciAggie Posts: 6,481
    @Legume Dude! Those will be epic. 
    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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  • lousubcap
    lousubcap Posts: 34,273
    @Legume - Some great eating ahead.  Belly burnt ends-way to elevate the cook.  
    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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited February 2018
    SciAggie said:
    @NPHuskerFL That looks great. There’s a lot a prep work in those chicken legs. 
    For me prep was no longer than that of ABTs. Maybe it's just easy for me :i_dunno:
    Had to adjust a little bit.  Trying to beat the incoming storm...pretty sure the storm is gonna win considering I still have desert to go :lol:



    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,621
    @Legume    Oh Boy!!!
    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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  • Gman2
    Gman2 Posts: 421
    Skiing 
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    @Legume I had the same idea yesterday. I was wondering where I went wrong the other times I made them as they were not as I had hoped.  This batch rocked for some reason. Hope yours does as well 

    --------------------------------------------------
    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: 34,273
    @Sea2Ski - I gather based on the above that you followed the same process as before but had much better results??  Great looking for sure.  
    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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  • Sea2Ski
    Sea2Ski Posts: 4,088
    @lousubcap same basic steps but altered the timing.  
    Shortened the smoking step a bit, braised them a hair longer (I think this was the key) then took them out of the braise and placed back on the grill indirect for about 15 mins to firm up the “bark”, Then I tossed them in the glaze in the pan as normal.  Doing it as Malcom did it, I had about 60-70% done perfectly. My modified method took success to 98%.  Give it a try! 
    --------------------------------------------------
    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: 34,273
    @Sea2Ski - many thanks for the refinement.  Will definitely give your method a try the next go 'round.  
    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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  • johnnyp
    johnnyp Posts: 3,932
    Just dropped some wings into the tub 

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Legume
    Legume Posts: 15,359
    Now you tell me @Sea2Ski

    I smoked these @240 for close to 3 hours as I was distracted by a hike with my wife and pup.



    They’re in with the butter, honey and brown sugar now, so I’ll let that go a little long before pulling to glaze, etc.  I used a mixture of John Henry Summer Peach and Meat Church Honey Hog Hot on them and they still have quite a bit of heat after smoking.  Hope that backs down a bit by the end, at least 1/2 this crowd won’t like lots of heat.
    Love you bro!
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful Blake.  Pie crust is a cool twist.
    Sandy Springs & Dawsonville Ga
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  • Acn
    Acn Posts: 4,448
    Braising short ribs and drinking wine.

    LBGE

    Pikesville, MD

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  • lousubcap
    lousubcap Posts: 34,273
    Da-n @NPHuskerFL - a plate of beauty right there.  And you definitely are lollipop proficient if you can crank them at the pace of ABT's.  Enjoy there 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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  • SciAggie
    SciAggie Posts: 6,481
    @NPHuskerFL I agree with @lousubcap
    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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited February 2018
    lousubcap said:
    Da-n @NPHuskerFL - a plate of beauty right there.  And you definitely are lollipop proficient if you can crank them at the pace of ABT's.  Enjoy there banquet.  
    Thanks man.  Or....I suck at ABTs :lol:
    JK :smiley: Agreed. I've made lollipops so many times now it's merely a repetitive prep for me. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • YukonRon
    YukonRon Posts: 17,125
    Blake rules. Others Drool.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • mgd_egg
    mgd_egg Posts: 476
    Trying 50/50 corn starch / baking powder on some wings that sat in the frig overnight. 
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    YukonRon said:
    Blake rules. Others Drool.
    Thanks Ron. Even a blind squirrel finds a nut once in a while :wink:


    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @mgd_egg Those should turn out nicely. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • bucky925
    bucky925 Posts: 2,029
    these should be ready just shortly after kick off. 

    Be careful when following the masses. Sometimes the M is silent.

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  • Legume
    Legume Posts: 15,359
    Love you bro!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Too bad the Browns aren't playing 


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  • northGAcock
    northGAcock Posts: 15,172
    NPHuskerFL said:
    Finished. Lollipops. ABTs chilled and then wrapped with pie crust.

    Gawjus! 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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