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OT - What are you doing right now?
Comments
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I have slicer envy
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Until you need to clean it. I've only used it a couple times now but you need to be committed on using it. It's going to take you 10× longer cleaning it than using it. It does make things uniform and helps when dehydrating.milesvdustin said:I have slicer envy
Keep an eye on Craigslist. I found it for $75 down in Des Moines. They can be found for a descent price if you jump on one at the right time."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Nothing like Jersey Boys and championship football.
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(Oberon at 20 Hz): "Go Tigers!"______________________________________________I love lamp..
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And bacon wrapped 
And a more traditional buffalo sauce...2nd half snacks
Wetumpka, Alabama
LBGE and MM -
New Salted Salmon w/Dill recipe from the current issue of Milk Street. Surprisingly tasty despite no searing/browning. Simply dry brined in a mix of kosher salt and dill for 1 hour, then baked @350F for ~15min until it hits 120F.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Just got more skin removed and some stitches, 3rd trip in the past two months to get cut up by my dermatologist. Luckily her and her assistant are very easy on the eyes.My local watering hole is just across the street to aid my recovery.
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Very late lunch as the nice weather was too good to pass up:
ABT's and crab stuffed bacon wrapped shrimp (13-15 ct). Perfect size.
All good-thanks for lookin' .
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
That's a new one on me and looks really good Frank. Top work.lousubcap said:Very late lunch as the nice weather was too good to pass up:
ABT's and crab stuffed bacon wrapped shrimp (13-15 ct). Perfect size.
All good-thanks for lookin' . -
Cornholio said:Just got more skin removed and some stitches, 3rd trip in the past two months to get cut up by my dermatologist. Luckily her and her assistant are very easy on the eyes.My local watering hole is just across the street to aid my recovery.
My son's had some issues this past year, and I'm always able to clear my schedule and make sure I take him in to those visits. #FatherOfTheYear Hope you're healing well.
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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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Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns.
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Do you happen to have a troll account called @fiber_induced_deuce ?Lit said:Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns.______________________________________________I love lamp.. -
Kung Pao Chicken over coals - just because it sounded fun.
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 -
@SciAggie wow that looks amazing well doneSouth of Columbus, Ohio.
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Looks a mess but tasted great. Scallops
______________________________________________I love lamp.. -
Would love to see how this turns out.WeberWho said:I'm starting another batch of jerky. This time I wanted to try using pork. So I picked up a 7lb pork loin. It has to be pushing 70+ slices after getting everything sliced. Beef can get spendy. Especially when it's getting turned into beef jerky. So I figure why not at least try using pork. Almost no fat after trimming it.
Packaged up and marinating over night.
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I think I own that exact Takeda. What a blade! Takes a razor edge and I only sharpen about once a year, despite heavy usage. Was pricey, but worth it, IMO.Lit said:Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns. -
Yeah the steel is great. I don’t remember the last time I sharpened it. My favorite knife by far and I have 2 shuns in the same price range.GrateEggspectations said:
I think I own that exact Takeda. What a blade! Takes a razor edge and I only sharpen about once a year, despite heavy usage. Was pricey, but worth it, IMO.Lit said:Cut up some salad for easy lunches. So glad I have the Takeda it takes the work out of it. I remember the first time I used a shun and thought how crazy sharp it was this thing does that again after owning shuns. -
Simple Pork Loin roast from last night... wet-brined for 24 hours, seared, then braise-roasted in a little sherry, chicken stock and dijon mustard.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
You won't have a shortage of jerky when using a whole pork loin. I counted 77 pieces when loading onto the dehydrator trays.
The texture of the jerky is similar to beef. The pull was different but expected as I sliced the pork thicker. The taste was a bit deceiving. The marinade was the same as I used on the beef. The only thing I did different from my first batch was that I didn't cold smoke the pork and I used curing salt this time. The flavor took on a whole new taste profile. Not even close to the same flavor between the two. The first bite of the pork jerky had a citrus flavor. I didn't say a word and my wife said, "Did you smoke these with peach wood?" (I have peach wood for the stick burner) Not bad but rather odd with it becoming a citrus flavor.
Hard to say what the verdict is with the pork. I'm going to have to try a different marinade the next go around. I think it has potential to be the perfect cut for the price. I don't think it's a beef replacement but for 2× the amount of jerky and $5 cheaper it's fantastic. I just need to find a different marinade."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I don’t know how it would do on pork but I just looked https://www.excaliburdehydrator-recipes.com/recipe/queens-english-marinade/
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Hey thanks Gulfcoastguy!Gulfcoastguy said:I don’t know how it would do on pork but I just looked https://www.excaliburdehydrator-recipes.com/recipe/queens-english-marinade/"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Simple seasoned pork tenderloin on the mini tonight.
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Mariachi with Sexy Claudia!
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I am not seeing “Sexy Claudia!” That is unless she is one of the bearded guys on the left.pgprescott said:Mariachi with Sexy Claudia! -
Thanks for the writeup. I use jerky purely as a protein source, so given the price point, I’d be willing to give this a go. Thanks again for sharing.WeberWho said:
You won't have a shortage of jerky when using a whole pork loin. I counted 77 pieces when loading onto the dehydrator trays.
The texture of the jerky is similar to beef. The pull was different but expected as I sliced the pork thicker. The taste was a bit deceiving. The marinade was the same as I used on the beef. The only thing I did different from my first batch was that I didn't cold smoke the pork and I used curing salt this time. The flavor took on a whole new taste profile. Not even close to the same flavor between the two. The first bite of the pork jerky had a citrus flavor. I didn't say a word and my wife said, "Did you smoke these with peach wood?" (I have peach wood for the stick burner) Not bad but rather odd with it becoming a citrus flavor.
Hard to say what the verdict is with the pork. I'm going to have to try a different marinade the next go around. I think it has potential to be the perfect cut for the price. I don't think it's a beef replacement but for 2× the amount of jerky and $5 cheaper it's fantastic. I just need to find a different marinade. -
Activities director. Can’t see her here but she was shakin it!GrateEggspectations said:
I am not seeing “Sexy Claudia!” That is unless she is one of the bearded guys on the left.pgprescott said:Mariachi with Sexy Claudia! -
Hitting these little pvc Birdieballs in my yard. Can make a full swing and they only go 30-40 yards. Don’t have to go to the driving range now!
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Not even in the shot?! What a tease, Pete!!pgprescott said:
Activities director. Can’t see her here but she was shakin it!GrateEggspectations said:
I am not seeing “Sexy Claudia!” That is unless she is one of the bearded guys on the left.pgprescott said:Mariachi with Sexy Claudia!
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