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OT - What are you doing right now?
Comments
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My Ranger has a hot zone at right front corner, just wondering if it’s just me.shtgunal3 said:
canuckland -
Wiener money shots-better to be scoring than good any day. Congrats to all who nailed a personal money shot this weekend.
Meanwhile, where is the grilled wiener money shot??
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. -
Willet Pot Still Reservelousubcap said:@SciAggie- Way to enjoy a peaceful closure to the day. Trust it is measuring up.
The pic must be the opposite side of your incredible outdoor kitchen which until now was classified.
Curious minds (at least me) want to know what's in the glass besides ice.
Stay healthy and safe-
Glad you made it to the Zoom last Friday and hope you can back there soon. The bar seating is unlimited. We need to press the envelope!
https://www.kentuckybourbonwhiskey.com/the-whiskeys/willett-pot-still-reserve/
This and Basil Hayden are my favorites (at the moment)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 -
Grilling some carna asada.
I would rather light a candle than curse your darkness.
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I made Beef Wellington last night from this month's issue of Cook's Illustrated. Would not recommend. It's pretty and all, but for the price of beef tenderloin and the effort involved, I'd much rather grill it.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Very nice. SWMBO was wanting to do one. Looks like I will have to get on that. TYSonVolt said:I made Beef Wellington last night from this month's issue of Cook's Illustrated. Would not recommend. It's pretty and all, but for the price of beef tenderloin and the effort involved, I'd much rather grill it.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
A large assortment of red wine with my buddy @YukonRon. Cheers my friend.
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 -
I haven’t noticed that. I will pay more attention while cooking on it and report back.Canugghead said:
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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So many things could be said about this @lousubcaplousubcap said:Wiener money shots-better to be scoring than good any day. Congrats to all who nailed a personal money shot this weekend.
Meanwhile, where is the grilled wiener money shot??
Sorry to disappoint.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I’m glad to see you are both well.northGAcock said:A large assortment of red wine with my buddy @YukonRon. Cheers my friend.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 -
Calling @lkapigian @The Cen-Tex Smoker @20stone @caliking @Foghorn @nolaegghead
I’m trying to thing of all the folks that are currently interested in fermented or cured meats and sausages.Do we need a dedicated thread for this topic? Does it go in the lacto-fermentation thread? The sausage recipe thread is dedicated to recipes so I’m not sure it’s the right place for ongoing commentary and discussion. It’s more of a repository for tried and true recipes. What do y’all think?
I have the temp controller installed. Working on getting the humidity controller and fan in place.
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 -
The fall garden is coming along. Peas and kale are doing well.
Still making okra and squash - and shishito peppers.
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 -
Very Cool @SciAggie You have an abundance of room! Can't wait to see it in action ! I'm never sure where to post this stuff eitherSciAggie said:Calling @lkapigian @The Cen-Tex Smoker @20stone @caliking @Foghorn @nolaegghead
I’m trying to thing of all the folks that are currently interested in fermented or cured meats and sausages.Do we need a dedicated thread for this topic? Does it go in the lacto-fermentation thread? The sausage recipe thread is dedicated to recipes so I’m not sure it’s the right place for ongoing commentary and discussion. It’s more of a repository for tried and true recipes. What do y’all think?
I have the temp controller installed. Working on getting the humidity controller and fan in place.Visalia, Ca @lkapigian -
Speaking for myself only, well is not how I would describe my last couple of days since the visit. However, self inflicted comes to mind.SciAggie said:
I’m glad to see you are both well.northGAcock said:A large assortment of red wine with my buddy @YukonRon. Cheers my friend.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 -
To whichever of you is the owner of the residence I love all the woodworknorthGAcock said:A large assortment of red wine with my buddy @YukonRon. Cheers my friend.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
It stands to reason that the hot area is in the front as the drip tray slopes from front to back making the path of least resistance for the heat to be funneled toward the highest area in the front. Left to right is probably due to the fan/airflow in side the particular unitshtgunal3 said:
I haven’t noticed that. I will pay more attention while cooking on it and report back.Canugghead said: -
Good point, now you got me thinking...pgprescott said:
It stands to reason that the hot area is in the front as the drip tray slopes from front to back making the path of least resistance for the heat to be funneled toward the highest area in the front. Left to right is probably due to the fan/airflow in side the particular unitshtgunal3 said:
I haven’t noticed that. I will pay more attention while cooking on it and report back.Canugghead said:
the slope of the drip pan is very gentle though, I thinks the air exhaust and drip spout, both at the rear of the small cook chamber allow heat to escape, whereas heat towards the front is trapped?canuckland -
It goes upward first and fastest me thinks. Some of the new pellet cookers are using that specific design. The exhaust goes out the back but only after it has cooled down enough to exit at the lower location.Canugghead said:
Good point, now you got me thinking...pgprescott said:
It stands to reason that the hot area is in the front as the drip tray slopes from front to back making the path of least resistance for the heat to be funneled toward the highest area in the front. Left to right is probably due to the fan/airflow in side the particular unitshtgunal3 said:
I haven’t noticed that. I will pay more attention while cooking on it and report back.Canugghead said:
the slope of the drip pan is very gentle though, I thinks the air exhaust and drip spout, both at the rear of the small cook chamber allow heat to escape, whereas heat towards the front is trapped? -
Last week I did a home made jerk seasoning, which was pretty good. One spatchcock and then a batch of chicken breasts.
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Tonight we had home made sour dough by Anne, pork and apple sausages, jerk and piri-piri chicken and a piece of ham boiled in coke then Egged with cloves and brown sugar.
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That is Ron’s beautiful home. It’s a great ol house in deed.Mattman3969 said:
To whichever of you is the owner of the residence I love all the woodworknorthGAcock said:A large assortment of red wine with my buddy @YukonRon. Cheers my friend.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 -
@WeberWho Tell her to get the cajun finn. Best sandwich in Duluth. I usually travel down there twice a year, but not this year. Was there in march when covid started and had to get home fast before the mandated quarantines took effect, weird times for sureWeberWho said:
Thanks for the tip on Northern Waters Smokehaus. My mom and her friends are heading up to the north shore next weekend. I'm going to pass this along to her.StillH2OEgger said:@WeberWho, we have a lot of favorite spots up there, but the OMC and Bent Paddle is a pretty good combo. Northern Waters Smokehaus is the one place we never miss, but curious how they are handling things with social distancing there. -
It is our home, we are in the process of the final fix, getting her ready to sell. Phase two of finding the right place for us to go, has been completed. Two areas we are considering, Rhône Valley, and Western CO. (Durango and Grand Junction area). We will be touring Western Wyoming next, and then Southwestern Montana.Mattman3969 said:
To whichever of you is the owner of the residence I love all the woodworknorthGAcock said:A large assortment of red wine with my buddy @YukonRon. Cheers my friend.
Right now, Grand Junction, is in the lead. Everybody is certainly familiar with the gorgeous mountain land Colorado provides, but few realize the canyon lands bring a tremendous amount to the table as well. We backpacked about 1000 acres of BLM property, while there, amazing views, unbelievable artifacts, cliffs, valleys, caves, monuments, mountains, just perfect for My Beautiful Wife and I.
If we had to choose it would be the Western Slopes, by far.
This is the Black Canyon of the Gunnison River. The exposed walls are Precambrian, 2000 feet below is the Gunnison, on the 5th steepest run on the planet, for E2E elevation loss. Lots of class 4s and 5s for white water. Most of the walls in this canyon see less than 1 hour/day of sunlight. We were lucky to be there at the right time to catch the painted walls.Fruta Smoking wood is in the area, and it has been a favorite source for purchasing the best smoking wood I have used. So that is another plus."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@SciAggie Gary, I think you should definitely start a new thread. This is a very deep rabbit hole.SciAggie said:Calling @lkapigian @The Cen-Tex Smoker @20stone @caliking @Foghorn @nolaegghead
I’m trying to thing of all the folks that are currently interested in fermented or cured meats and sausages.Do we need a dedicated thread for this topic? Does it go in the lacto-fermentation thread? The sausage recipe thread is dedicated to recipes so I’m not sure it’s the right place for ongoing commentary and discussion. It’s more of a repository for tried and true recipes. What do y’all think?
I have the temp controller installed. Working on getting the humidity controller and fan in place.
______________________________________________I love lamp.. -
The Ranger's exhaust is near the top above cooking grid, not below.pgprescott said:
It goes upward first and fastest me thinks. Some of the new pellet cookers are using that specific design. The exhaust goes out the back but only after it has cooled down enough to exit at the lower location.Canugghead said:
Good point, now you got me thinking...pgprescott said:
It stands to reason that the hot area is in the front as the drip tray slopes from front to back making the path of least resistance for the heat to be funneled toward the highest area in the front. Left to right is probably due to the fan/airflow in side the particular unitshtgunal3 said:
I haven’t noticed that. I will pay more attention while cooking on it and report back.Canugghead said:
the slope of the drip pan is very gentle though, I thinks the air exhaust and drip spout, both at the rear of the small cook chamber allow heat to escape, whereas heat towards the front is trapped?
canuckland -
Grilled lamb chops, a barley, carrot, and snow pea salad, and a cucumber and mint yogurt sauce.LBGE
Pikesville, MD
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Yep, near the top, just like all the others that exhaust out the rear.Canugghead said:
The Ranger's exhaust is near the top above cooking grid, not below.pgprescott said:
It goes upward first and fastest me thinks. Some of the new pellet cookers are using that specific design. The exhaust goes out the back but only after it has cooled down enough to exit at the lower location.Canugghead said:
Good point, now you got me thinking...pgprescott said:
It stands to reason that the hot area is in the front as the drip tray slopes from front to back making the path of least resistance for the heat to be funneled toward the highest area in the front. Left to right is probably due to the fan/airflow in side the particular unitshtgunal3 said:
I haven’t noticed that. I will pay more attention while cooking on it and report back.Canugghead said:
the slope of the drip pan is very gentle though, I thinks the air exhaust and drip spout, both at the rear of the small cook chamber allow heat to escape, whereas heat towards the front is trapped? -
@poster I just shot her a text. Thank you!poster said:
@WeberWho Tell her to get the cajun finn. Best sandwich in Duluth. I usually travel down there twice a year, but not this year. Was there in march when covid started and had to get home fast before the mandated quarantines took effect, weird times for sureWeberWho said:
Thanks for the tip on Northern Waters Smokehaus. My mom and her friends are heading up to the north shore next weekend. I'm going to pass this along to her.StillH2OEgger said:@WeberWho, we have a lot of favorite spots up there, but the OMC and Bent Paddle is a pretty good combo. Northern Waters Smokehaus is the one place we never miss, but curious how they are handling things with social distancing there."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 -
If I was the one spending your money and time, my choice would be southwestern Montana. I have been to each of the areas you mentioned (exeption: the portion of France) and Montana is by far my favorite. I grew up in Idaho and would love to move to the mountains again.YukonRon said:
It is our home, we are in the process of the final fix, getting her ready to sell. Phase two of finding the right place for us to go, has been completed. Two areas we are considering, Rhône Valley, and Western CO. (Durango and Grand Junction area). We will be touring Western Wyoming next, and then Southwestern Montana.Mattman3969 said:
To whichever of you is the owner of the residence I love all the woodworknorthGAcock said:A large assortment of red wine with my buddy @YukonRon. Cheers my friend.
Right now, Grand Junction, is in the lead. Everybody is certainly familiar with the gorgeous mountain land Colorado provides, but few realize the canyon lands bring a tremendous amount to the table as well. We backpacked about 1000 acres of BLM property, while there, amazing views, unbelievable artifacts, cliffs, valleys, caves, monuments, mountains, just perfect for My Beautiful Wife and I.
If we had to choose it would be the Western Slopes, by far.
This is the Black Canyon of the Gunnison River. The exposed walls are Precambrian, 2000 feet below is the Gunnison, on the 5th steepest run on the planet, for E2E elevation loss. Lots of class 4s and 5s for white water. Most of the walls in this canyon see less than 1 hour/day of sunlight. We were lucky to be there at the right time to catch the painted walls.Fruta Smoking wood is in the area, and it has been a favorite source for purchasing the best smoking wood I have used. So that is another plus.Las Vegas, NV -
Some beautiful areas, Ron; you're going to be happy. I used to ski Durango a bit, there was a wonderful hotel restaurant that had a menu full of North American game (deer, elk, etc) but their deep-fried spinach, sprinkled with Parmesan & balsamic, stunned us every time.YukonRon said:
Phase two of finding the right place for us to go, has been completed. Two areas we are considering, Rhône Valley, and Western CO. (Durango and Grand Junction area). We will be touring Western Wyoming next, and then Southwestern Montana.
This is the Black Canyon of the Gunnison River.
And I am unfamiliar with the Black Canyon, added to my bucket list.
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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