What Are You Doing Right Now? (non OT version)

JohnInCarolina

thetrim said:

https://www.oann.com/president-trump-celebrates-dow-record-covid-19-vaccines/

Everyone else has agreed to leave politics out of this one just like the original, so if you can leave this sort of thing for elsewhere I think we'd all appreciate it, thanks.

Botch

I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
Added to the rotation.  

CTMike

JohnInCarolina said:

CTMike said:

Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 

Interesting.  If you get that roaring tonight, what temp will it still be at tomorrow morning?

John, with the floor temp around 1,200 F - the thermometer in the dome will be reading around 400 F tomorrow and slowly drop over the course of the day. 

ColtsFan

Botch said:

I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
Added to the rotation.  

I tried the pickle juice brine on wings once. I wasn't a fan. Maybe it was the particular pickle juice I used...Anyways, I've been wanting to try it on breast

SciAggie

CTMike said:

Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 

Now you’re talking. Do you spread the coals evenly over the oven floor after pizzas when it’s time to close up for the night?

SciAggie

CTMike said:

JohnInCarolina said:

CTMike said:

Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 

Interesting.  If you get that roaring tonight, what temp will it still be at tomorrow morning?

John, with the floor temp around 1,200 F - the thermometer in the dome will be reading around 400 F tomorrow and slowly drop over the course of the day. 

After pizzas my oven is usually about 400 the next morning. If I’m baking at lower temps it will run 300 the next day. If @C@CTMike oven is like mine though it will run at 300-350 for hours and hours on residual heat. 

CTMike

SciAggie said:

CTMike said:

Pizza in the WFO tonight, residual heat to cook the turkey tomorrow. 

Now you’re talking. Do you spread the coals evenly over the oven floor after pizzas when it’s time to close up for the night?

Yup, read that over on pizzamaking.com I believe it was. 

Eoin

Botch said:

I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
Added to the rotation.  

Where's the pics @Botch ?

ColtsFan

Just made a compound herb butter for the bird. Up next is cubing the bread I made yesterday so that it can get stale overnight 

Sheldon_Nigel

Warming up the Weber for tomorrow.  Will use it to warm up the ham.

Sheldon_Nigel

Since I have the weber going, figured I would smoke some chicken tenders for the dogs.

JohnInCarolina

Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.

YukonRon

JohnInCarolina said:

Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.

Nice Za. Shared the image with my wife, who has a gift for baking. She said, “I am making that.” Thanks John. Making my life better.

Botch

Eoin said:

Botch said:

I've been using my leftover pickle juice for brining wangs lately; this week I tried boneless skinless breasts.  I brined them over the first night, then air-dried them on a rack in the fridge the second night (Note to Self: air-drying wangs overnight gives you crispier skin, if your cheekun is skinless it just dries out; don't do that again dumbs*t!)  
Before going on the Egg I sprinkled two of the breasts with Montreal Cheekun Seasoning, just pepper on the third.  These were really, really good, despite the leathery surface.  
Added to the rotation.  

Where's the pics @Botch ?

Pics of cooked skinless breasts are almost as ugly as pics of me.  
Sowwy.  

JohnInCarolina

YukonRon said:

JohnInCarolina said:

Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.

Nice Za. Shared the image with my wife, who has a gift for baking. She said, “I am making that.” Thanks John. Making my life better.

It’s super easy.  Slice the brie and green apple thin as you can, layer over a base of ricotta and drizzle with the truffle oil.  

The dough just works as a delivery mechanism for all that goodness.  I bet you can find a pretty good wine to pair with it too.  Enjoy!  And tell your better half I said hello

PigBeanUs

JohnInCarolina said:

Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.

Sounds fantastic. But it looks like the underside of an elephant’s foot. 

I imagine it looks the same way coming out. 

Battleborn

TTC said:

Just picked up our feast from Cracker Barrel - all I gotta do is turn on the oven. Judge all you want, it’s been one of those years and we ain’t cooking 

We did that several years ago and it was one of the best Thanksgivings we’ve had. There is something to not having to cook for a bunch of people and enjoying your time. 

thetrim

https://www.cnn.com/2020/11/25/politics/trump-pennsylvania-hearing-giuliani/index.html

thetrim

https://www.nytimes.com/2020/11/25/us/politics/trump-pardons.html

thetrim

https://www.foxnews.com/politics/pennsylvania-judge-halts-election-certification-mail-in-vote-lawsuit

JohnInCarolina

thetrim said:

https://www.foxnews.com/politics/pennsylvania-judge-halts-election-certification-mail-in-vote-lawsuit

Which part of “leave this elsewhere” did you not understand?  WTF dude.

JohnInCarolina

PigBeanUs said:

JohnInCarolina said:

Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.

Sounds fantastic. But it looks like the underside of an elephant’s foot. 

I imagine it looks the same way coming out. 

See now @Focker would’ve gone with something like “do you even eat with your eyes, bro?” 

PigBeanUs

John. Please don’t pick on those who are grieving and unable to move on. Give the snowflakes time to melt. 

Especially the witless ones. 

nolaegghead

PigBeanUs said:

JohnInCarolina said:

Another pizza pie tonight - brie, green apple, and truffle oil.  Ricotta base.

Sounds fantastic. But it looks like the underside of an elephant’s foot. 

I imagine it looks the same way coming out. 

I read something the other day about elephant foot (and trunk) are the most desirable parts to eat.  The description of the pad coming off after cooking....is...

Anyway, doubt that audience is here, but in some cultures that's a compliment. 

pUreHkcoL

Mattman3969

Makin a pies. 

pUreHkcoL

pUreHkcoL

pUreHkcoL

pUreHkcoL