OT - What are you doing right now?

YukonRon

Actually,  maybe I'm done.

thetrim

The Wilder Ortiz fight was a great one. Catch The replay if you missed it.  

blasting

GrateEggspectations said:

Sipping a beer while I watch my wife do a butt workout. 

I think the forum is slipping.  Nobody said pics or it didn't happen?

JohnnyTarheel

YukonRon said:

No comment. I think I have friends on both sides.

Don’t temper your speech too much... don’t want you to change.....

ColtsFan

This is fan-freaking-tastic

Eoin

Ribs over beans with apple smoke.

Killit_and_Grillit

Did some Sous Vide and and Egged fajitas last night. 

thetrim

Killit_and_Grillit said:

Did some Sous Vide and and Egged fajitas last night. 

Looks like flank steak?  How was the texture of that done SV?  I have a skirt steak (vacio) Ima put on today and thought about doing it via SV.  Prob just do a quick grill on the XL.

GrateEggspectations

DoubleEgger said:

GrateEggspectations said:

Jeremiah said:

Sitting in an Atlanta hotel bar debating staying for the company dinner (already survived the all day meeting.) 

I will also be in Atlanta for work next month. If you have any recommendations, please pass them my way!

Where are you going to be? We’ll hook you up with some places. Atlanta has a great food scene. 

Thanks @DoubleEgger. That’s very kind. I’ll be in the Sherwood Forest area (Peachtree Street), if that means anything to you. Will only be there for two nights.

Focker

Betty got the convenience call last minute.

Sunday spare cruise with some rub from a great guy at the Rock River Valley Eggfest and peach wood from Hawgeye's(Cherry in the pic).

Legume

Trying out a new recipe.  Onions, oil, heat.

Ozzie_Isaac

Legume said:

Trying out a new recipe.  Onions, oil, heat.

Good luck, hope it works out for you.  It sure works for that crazy Canadian chef.

Eoin

Ribs and a piece of ham boiled then finished on the Egg with honey and brown sugar glaze.



Beans came out well, spicy.

Focker

Students are doing an appreciation potluck for the unit on their last shift this week.  Threw on 7lbs of Plowboys treated chicken breast for buffalo chicken dip.  Have touched the vents once on startup, solid smoke sesh all around.

NPHuskerFL

Last night's supper.
Drums smoked with simple kosher salt and fresh milled pepper. Finished in a 12" Lodge with Bacon Jam infused with A-Frame Datil Pepper Sauce. Served with succotash and linguine in a cream sauce and topped with shaved parmesan & asiago cheese.

Chrispy517

Parts Inventory......  :(

JohnInCarolina

NPHuskerFL said:

Last night's supper.
Drums smoked with simple kosher salt and fresh milled pepper. Finished in a 12" Lodge with Bacon Jam infused with A-Frame Datil Pepper Sauce. Served with succotash and linguine in a cream sauce and topped with shaved parmesan & asiago cheese.

Man I would kill for some of that right now.

NPHuskerFL

Thanks bruddah @JohnInCarolina

pgprescott

Focker said:

Students are doing an appreciation potluck for the unit on their last shift this week.  Threw on 7lbs of Plowboys treated chicken breast for buffalo chicken dip.  Have touched the vents once on startup, solid smoke sesh all around.

Yours look way better than mine.

Mine recieved a Very quick butcher job and didn’t square them up. Oh well, they were cheap, and pretty tasty. Had To kinda bend them to fit

Acn

Laughing at people in the neighborhood freaking out because we’ve been without power for about 48 hours.

Hook_emHornsfan_74

Just read an article saying the best way to cook a steak is 6 mins on each side then shut down the grill and leave it in there for 6 mins. That seems like a recipe for over cooked steak. 

pgprescott

Hook_emHornsfan_74 said:

Just read an article saying the best way to cook a steak is 6 mins on each side then shut down the grill and leave it in there for 6 mins. That seems like a recipe for over cooked steak. 

Not my method, but depends on variables like starting meat temp, grid temp and thickness of the protein. I do know folks who still use that dated bge recipe. If they’re happy then so am I.

bucky925

After 3 weeks of gluten and dairy free eating I am no longer in the 200# club.  
And yes I keep my bathroom scales in the garage .

pgprescott

bucky925 said:

After 3 weeks of gluten and dairy free eating I am no longer in the 200# club.  
And yes I keep my bathroom scales in the garage .

Very nice.  That’s a pretty fancy garage floor. 

Focker

pgprescott said:

Focker said:

Students are doing an appreciation potluck for the unit on their last shift this week.  Threw on 7lbs of Plowboys treated chicken breast for buffalo chicken dip.  Have touched the vents once on startup, solid smoke sesh all around.

Yours look way better than mine.

Mine recieved a Very quick butcher job and didn’t square them up. Oh well, they were cheap, and pretty tasty. Had To kinda bend them to fit

Looks great from here bud. 

bucky925

pgprescott said:

bucky925 said:

After 3 weeks of gluten and dairy free eating I am no longer in the 200# club.  
And yes I keep my bathroom scales in the garage .

Very nice.  That’s a pretty fancy garage floor. 

Only the step in to the kitchen...done before I moved in...but THANKS

g8golfer

bucky925 said:

After 3 weeks of gluten and dairy free eating I am no longer in the 200# club.  
And yes I keep my bathroom scales in the garage .

Can you tell a difference in the way you feel? Something you will continue doing? 

bucky925

I think it will be a long term restriction.  I figure processed sugar will be next.  But you always have the "cheat day"!  

Battleborn

Watching my first NASCAR race in years and planning a trip to Phoenix next weekend to take the in-laws to Whataburger. 

CigarCityEgger

Steak Sunday, baked tater, Brussel sprouts and salad.