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    OT - What are you doing right now?

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    Comments

    • Posts: 6,354
      kl8ton said:


      First time the kids wanted to keep fishing.  Usually they are ready to call it 20 minutes in.  
      Must be doing well then.
      Large and Small BGE
      Central, IL

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    • Posts: 4,304
      Tandoori style chicken done on skewers at 700F, asparagus and sour dough bread.


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    • Posts: 69
      I'm grilling some wings, waiting on the Braves game to start 
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    • Posts: 2,031
      YukonRon said:
      I had this waiting for me today when I got back in from work.
      Dalstrong, Shogun Series VG10, Japanese Super Steele, 7" Santorum Knife.
      My Beautiful Wife bought it for me.
      You can take what I know about the premium knife game, put it in a thimble, and still have room for the ocean. I got nothing going on.
      It seems pretty cool. I did some testing with it, I have never had anything in my kitchen this sharp.
      We will see how it holds up.
      I am feeling very lucky.
      Is the first ER visit included?  Jk  a sharp knife is safer than a dull one, or so 3 finger Fred told me.  =) 

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

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    • Posts: 17,125
      bucky925 said:
      show previous quotes
      Is the first ER visit included?  Jk  a sharp knife is safer than a dull one, or so 3 finger Fred told me.  =) 
      I totally understand. Hard to believe, but My Beautiful Wife laid tissue over the blade, and pulled the tissue along the edge with no downward force, and sliced the tissue, perfectly. 
      Yeah, I know I will be cutting the heck out of myself with this thing.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 34,763
      Messing around in preparation for National Chicken Wing Day-July 29th. 

      Sweet hot mustard sauce to follow.  And a few adult beverages.  Have a great evening.
      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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    • Posts: 2,031
      YukonRon said:
      show previous quotes
      I totally understand. Hard to believe, but My Beautiful Wife laid tissue over the blade, and pulled the tissue along the edge with no downward force, and sliced the tissue, perfectly. 
      Yeah, I know I will be cutting the heck out of myself with this thing.
      My wife actually bought me a chef's knife and a boning Knife during amazon prime.  I have never had knives this sharpe.  What she won't do to get out of cooking....baking is a different story, she loves to bake. 

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

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    • Posts: 17,125
      bucky925 said:
      show previous quotes
      My wife actually bought me a chef's knife and a boning Knife during amazon prime.  I have never had knives this sharpe.  What she won't do to get out of cooking....baking is a different story, she loves to bake. 
      Same here. My Beautiful Wife has thousands of recipes but only bakes. I have no problems with that, whatsoever. She makes awesome food.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 17,125
      Dyal_SC said:
      Leftover pulled pork with mustard-based BBQ sauce, homemade fried okra and mac n cheese. 


      No Ketchup?
      Looks killer, love me some fried okra. Pulled pork needs to be on my plate.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 19,636
      YukonRon said:
      I had this waiting for me today when I got back in from work.
      Dalstrong, Shogun Series VG10, Japanese Super Steele, 7" Santorum Knife.
      My Beautiful Wife bought it for me.
      You can take what I know about the premium knife game, put it in a thimble, and still have room for the ocean. I got nothing going on.
      It seems pretty cool. I did some testing with it, I have never had anything in my kitchen this sharp.
      We will see how it holds up.
      I am feeling very lucky.
      Nice Ron!!!
      Sandy Springs & Dawsonville Ga
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    • Posts: 19,636
      Flash fried squid and Monk fish kebab. The seafood here is exceptional so far. 



      Sandy Springs & Dawsonville Ga
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    • Posts: 11,379
      YukonRon said:
      I had this waiting for me today when I got back in from work.
      Dalstrong, Shogun Series VG10, Japanese Super Steele, 7" Santorum Knife.
      My Beautiful Wife bought it for me.
      You can take what I know about the premium knife game, put it in a thimble, and still have room for the ocean. I got nothing going on.
      It seems pretty cool. I did some testing with it, I have never had anything in my kitchen this sharp.
      We will see how it holds up.
      I am feeling very lucky.
      Very cool. Beautiful blade!!!!!
      I was just looking at their 12" slicer on Amazon on sale for only $69.   A friend of mine bought one and was trying the talk me into spending more $$$.   He'd fit right into this crowd!  
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 245
      Considering stopping here sometime - went by there today looking at possible area to which to downsize.

      https://goo.gl/maps/fDJ1ev7W9jz
      Near Music City in the Boro
      LBGE, Joe,Jr
      Free is better than cheap
      If it's worth telling, it's worth exaggerating


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    • Posts: 10,380
      "Pizza & Grits"

      Not a combo I've ever considered before.
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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    • Posts: 6,481
      I'm having a bourbon slushie and losing my will to cook tonight. 
      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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    • Posts: 2,031
      Just finished a beer can chicken cook before the evening thunderstorm hit.  Not to worry I understand that the beer doen't add anything to the cook, no beers were harmed in the making of this chicken........I used PBR  =)

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

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    • Posts: 17,125
      SciAggie said:
      I'm having a bourbon slushie and losing my will to cook tonight. 
      Opiate of the masses. 
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 2,031
      bucky925 said:
      Just finished a beer can chicken cook before the evening thunderstorm hit.  Not to worry I understand that the beer doen't add anything to the cook, no beers were harmed in the making of this chicken........I used PBR  =)

      Tell me my chicken isn't finger licking good. 

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

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    • Posts: 15,172
      bucky925 said:
      show previous quotes
      Tell me my chicken isn't finger licking good. 

      How about your friend Rocky?
      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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    • Posts: 2,031
      northGAcock said:
      show previous quotes
      How about your friend Rocky?
      https://youtu.be/0nktOEkrAD8

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

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    • Posts: 6,481
      edited July 2017
      @YukonRon Along with the slushies we had some good cheese and chicken salad on crackers. It was a nice way to beat the Texas heat. 
      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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    • Posts: 16,608
      Eoin said:
      show previous quotes
      How do you get on with  the standard screen on the GS if you're tall? That was the first thing I changed on my GS because of the wind buffeting. Got some lower pegs too - would suit your inseam!
      I do have lowered pegs now.  I often take the screen completely off during the summer months; I guess the buffeting doesn't bother me too much (note, it doesn't hit +100º F in Britain ten days in a row or more like it does here!)  
      ___________

      "We are currently clear on OPSEC..."  

      Ogden, UT


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    • Posts: 6,354
      Did a new side tonight. Roasted/grilled buffalo cauliflower. Poured some Olive oil over and then cover with Frank's red hot rub. Good stuff. 


      Large and Small BGE
      Central, IL

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    • Posts: 16,608
      HeavyG said:
      "Pizza & Grits"

      Not a combo I've ever considered before.
      The local Irish pubs around here serve "periogies" (sp?) which are pasta "ravioli", stuffed with potatoes.  That doesn't make sense to me either.  
      ___________

      "We are currently clear on OPSEC..."  

      Ogden, UT


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    • Posts: 17,125
      SciAggie said:
      @YukonRon Along with the slushies we had some good cheese and chicken salad on crackers. It was a nice way to beat the Texas heat. 
      Great way to beat the heat. Suzy is making her chicken salad tonight. It will be ready tomorrow. Great minds....
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 1,549
      Been relatively busy today...
      started closing in the carving room (so dust doesn't go everywhere with the power carvers)
      got the yard cut, made some arrows for my upcoming hunting trip

      and robbed the fig tree.. Got these drying in preparation to make strawberry fig jelly tomorrow 


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    • Posts: 700
      edited July 2017
      @botch

      Pierogies are very popular here in PA. Boiled, fried, baked, you name it. "Mrs T's" is probably the biggest mfr in the country of frozen pierogies. Mmmmmm. Grilled might be tricky, but worth a try.



      Bob

      New Cumberland, PA
      XL with the usual accessories

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