OT - What are you doing right now?

YukonRon

Just read about Woody Durham. To the UNC fans, sorry for your loss. Dude was a legend.

Sea2Ski

Plowing the driveway.  It really does not need to be plowed. But I clear it anyway. 

Focker

Gittin' my dip together.  Added ernyin and celery.  Rick B's 15 second post dice onion rinse in a strainer is slick.  It's official, I have a mancrush. 

Stopped by the tortilleria for chips, they're the best.  Hard to shut it down during the QC check.  The touch of peach smoke and added texture is nice.  This will be a new potluck offering staple.

Jeremiah

At the local pizza place, waiting on take out.....and drinking beer of course. 

WeberWho

I had a hankering for some chili but I was smooth out of leftover brisket in the deep freeze. So I tossed on some chicken breasts. Going to be pulled chicken chili I guess.

 

lousubcap

PQS (picture quality sucks) here but what did you expect (some day a new phone):  Costco pinwheel ribeye cap reverse sear with a caveman finish:
Money shot-

BTW diamond plate for the flavor profile.  

Sardonicus

That's beautiful.

nolaegghead

Cardiovascular loss, but a certain culinary win.  I'd hit dat!

JohnInCarolina

Watching VaTech put the beatemdown on Norte Dame.

YukonRon

Just read about Woody Durham. To the UNC fans, sorry for your loss. Dude was a legend.

lousubcap

@JohnInCarolina closing the gap-sphincter tightening??  UNC-Syracuse at the top of the hour.  Great time for college b'ball and it only gets better.  

bucky925

YukonRon said:

Just read about Woody Durham. To the UNC fans, sorry for your loss. Dude was a legend.

JohnInCarolina

lousubcap said:

@JohnInCarolina closing the gap-sphincter tightening??  UNC-Syracuse at the top of the hour.  Great time for college b'ball and it only gets better.  

Yep.  The Irish aren’t going down without a Fight.

Botch

JohnInCarolina said:

lousubcap said:

@JohnInCarolina closing the gap-sphincter tightening??  UNC-Syracuse at the top of the hour.  Great time for college b'ball and it only gets better.  

Yep.  The Irish aren’t going down without a Fight.

Hmm, were most of my old girlfriends Irish?  

JohnInCarolina

Botch said:

JohnInCarolina said:

lousubcap said:

@JohnInCarolina closing the gap-sphincter tightening??  UNC-Syracuse at the top of the hour.  Great time for college b'ball and it only gets better.  

Yep.  The Irish aren’t going down without a Fight.

Hmm, were all my old girlfriends Irish?  

Lol man!  That is so wrong.

SciAggie

Played with fire tonight. Merguez sausage on the MM. grilled squash over coals robbed from the wood oven. I toasted some sourdough and topped it with sauteed mushrooms and spinach. Reheated pommes anna in the oven.  Not bad for a Wednesday. 

Botch

@SciAggie, how long do you let your oven heat up before cooking in it?    

lousubcap

@SciAggie always a banquet and that last pic is definitely magazine quality.  Dang-

thetrim

@SciAggie Just excellent!

Focker

SciAggie said:

Played with fire tonight. Merguez sausage on the MM. grilled squash over coals robbed from the wood oven. I toasted some sourdough and topped it with sauteed mushrooms and spinach. Reheated pommes anna in the oven.  Not bad for a Wednesday. 

Very nice work my friend.
For the walls of your grill, what mortar did you use?

Debating on firebrick sides and back wall for my firepit vs gathering stones in the wild. 

Would like to lay split firebricks over gravel and sand on the foundation for a transfer shovel, and use the Raichlen Tuscan grill in the front with embers as needed like you're doing.  Thanks.

thetrim

lousubcap said:

PQS (picture quality sucks) here but what did you expect (some day a new phone):  Costco pinwheel ribeye cap reverse sear with a caveman finish:
Money shot-

BTW diamond plate for the flavor profile.  

That looks great!  You didn't know it, but maybe that's what the "cap" is in your name!

SciAggie

Botch said:

@SciAggie, how long do you let your oven heat up before cooking in it?    

For tonight the oven was just actually a place to make coals for the hearth - that way the smoke vented up the chimney. Getting the oven hot was a bonus. So in this case it took 45 minutes or so to make the coals I needed to start cooking. I was just using the oven to reheat the pommes anna so it didn’t take a real hot oven. The oven was easily 400 degrees tonight. 
If I plan to make pizzas, it takes at least three hours to get the oven hot and all the mass saturated. Even then you can make some appetizers or roast veggies while the oven is heating up. 
I’m still learning but there is a lot you can cook without completely firing the oven. I guess it’s like grilling vs baking on the egg. Grilling doesn’t require saturating the ceramics. When we use the egg as an oven or bbq, it pays to give the entire egg time to stabilize. It’s the same with the wood oven. 
I think the oven needs at least 45 minutes to an hour to heat up no matter what I’m doing. Tonight I lit the oven then went for a 30 minute walk while it heated. When I got home I added wood and then started prepping supper. So with my workflow it’s not a real hanicap.

SciAggie

@Focker I used a premixed fireplace refractory mortar. The particular brand was HeatStop. I’m no mason for sure. I was figuring this out as as I went for sure. So far everything seems to be holding up just fine. The base of the hearth is a piece of 3/16th steel. (You might remember I framed everything out of 2” square tubing).  I poured 2 1/2 inches of concrete over that. Then I layed standard firebricks over that. It looked really crappy so I dry layed the 1/2 thickness bricks over that. 

SciAggie

@lousubcap @thetrim Thanks. I just really enjoy playing with the fire and the coals (I hope that doesn’t sound creepy, lol). I enjoy cooking as our ancesters must have done back in the day. It’s a ton of fun turning out good food with simple tools and a wood fire. 

WeberWho

Pulled off the egg

northGAcock

SciAggie said:

Played with fire tonight. Merguez sausage on the MM. grilled squash over coals robbed from the wood oven. I toasted some sourdough and topped it with sauteed mushrooms and spinach. Reheated pommes anna in the oven.  Not bad for a Wednesday. 

You are starting to just piss me off. All of us should have the toys and time you have to play with food. One day I am coming to Texas to play with the coals. Just Gawjus!

SciAggie

@northGAcock Head on down. We’ll play with fire. I’ll cook you something so we can remain friends, lol.

Botch

SciAggie said:

Botch said:

@SciAggie, how long do you let your oven heat up before cooking in it?    

For tonight the oven was just actually a place to make coals for the hearth - that way the smoke vented up the chimney. Getting the oven hot was a bonus. So in this case it took 45 minutes or so to make the coals I needed to start cooking. I was just using the oven to reheat the pommes anna so it didn’t take a real hot oven. The oven was easily 400 degrees tonight. 
If I plan to make pizzas, it takes at least three hours to get the oven hot and all the mass saturated. Even then you can make some appetizers or roast veggies while the oven is heating up. 
I’m still learning but there is a lot you can cook without completely firing the oven. I guess it’s like grilling vs baking on the egg. Grilling doesn’t require saturating the ceramics. When we use the egg as an oven or bbq, it pays to give the entire egg time to stabilize. It’s the same with the wood oven. 
I think the oven needs at least 45 minutes to an hour to heat up no matter what I’m doing. Tonight I lit the oven then went for a 30 minute walk while it heated. When I got home I added wood and then started prepping supper. So with my workflow it’s not a real hanicap.

Thanks!  It was your comment "Wednesday night meal" or something that really caught my eye.  
I have the space and the money, and no "SWMBO" to gain approval from, to build my own pizza oven in the backyard, but since I no longer entertain hordes of humans my LBGE is perfect to cook off a pizza or two.  But I still fantasize about having a big beautiful wood-heated oven to cook in, like in the old country.  Guess I'll just keep enjoying the pics of your cooks; thanks!  

Legume

Took the dog for a long walk, made ahi poke salad for dinner and now it looks like Fight Club is on, so I really don’t have a choice.

bgebrent

WeberWho said:

Pulled off the egg

Just in time to feast.  Nice brother.