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re: tOT Thread
Posted on 7/2/15 at 6:51 pm to Tornado Alley
Posted on 7/2/15 at 6:51 pm to Tornado Alley
Business took us near Sal & Phil's yesterday, so I had the Shrimp Po-boy: $9.50 dressed.
Large, fresh succulent Gulf Shrimp, Gambino Bread. :yum:
Large, fresh succulent Gulf Shrimp, Gambino Bread. :yum:
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Posted on 7/3/15 at 1:51 pm to pankReb
Ha I may do it in the OTB in hopes it would last 20 minutes
Posted on 7/3/15 at 9:54 pm to DownSouthJukin
Have y'all seen these? Ole Miss Hover Helmet: LINK
Posted on 7/4/15 at 7:59 am to Lesalli
Happy fourth! Anyone cooking anything? I got a pork shoulder, two whole chickens and two dousin legs in the smoker. 6 beers in gotta slow down gunna be a long one.
Posted on 7/4/15 at 8:39 am to WithaRebelYell
Slow the roll Yell, 6 beers in this early you could end up cashed out by early afternoon and miss all the F&F (food & fun)
Doing our big cookout tomorrow but just took the silver skin off of some baby backs and applied the rub. Also going to have roasted corn, biscuits, lady peas, homemade mac & cheese and a Carmel pie.
Doing our big cookout tomorrow but just took the silver skin off of some baby backs and applied the rub. Also going to have roasted corn, biscuits, lady peas, homemade mac & cheese and a Carmel pie.
This post was edited on 7/4/15 at 8:41 am
Posted on 7/4/15 at 9:18 am to ABearsFanNMS
Yeah I can handle the beer its when I switch to gin I've gotta watch out. I'll slow down though. Getting the silver skin off always sucks... What kind of rub do you use?
Posted on 7/4/15 at 10:26 am to WithaRebelYell
I added 1/2 cup turbino sugar (spelling?), 1 tsp Hungarian paprika, 1 tsp garlic powder, 1 tsp onion powder to a 1/2 cup Willingham's Cajun Hot Wham Seasoning (it makes it about the perfect touch of sweet & Cajun spicy for the family). Will reapply another dose tomorrow morning while I let the ribs get to room temperature. Then will smoke for 2 hours at 225 with apple chunks. Then wrap them in tin foil with some bacon grease & sweet hot pepper glaze for another 2 hours at 225. Then unwrap them and finish them off to get the "bark" dry until about 1/4-1/2 inch of bone is showing and I can easily poke a tooth pick through them. Really looking forward to them.
Did some brick oven pizza last night on the Egg using Domenica's pizza dough recipe. That dough is incredible and always is a family pleaser!
Did some brick oven pizza last night on the Egg using Domenica's pizza dough recipe. That dough is incredible and always is a family pleaser!
This post was edited on 7/4/15 at 10:30 am
Posted on 7/4/15 at 10:47 am to ABearsFanNMS
shite you got the egg? I think that might be my x mas gift to myself this year. I wish I knew how to post pictures from my cell phone to show the shoulder it's looking really good.
Posted on 7/4/15 at 11:23 am to WithaRebelYell
Do it buddy. Mine was my Bday/anniversary/Christmas gift from Mrs ABears 2 years ago. It is fantastic but sort of like becoming a boating fanatic because you constantly are sinking money into like a crack addict....but getting the benefit of eating like a King! The BBQ-IQ was $330.00 but it works wonders. Just got the grilltastic doohickey that ups the grill grate to infrared levels (ie. Can get it up to 1000 degrees and puts the perfect sear on a steak, 2-3 minutes a side then flip to hash-mark it & close the dampers for 6 minutes & you have a steakhouse quality char).....forget I got the Himalayan salt blocks also and a dry age locker. Now I am thinking about getting a two level pizza stone to double the number I can cook at one time. Plus about everything in the world of Eggs is available from other EggHeads on intra-webz so figuring things out is super easy.
This post was edited on 7/4/15 at 11:29 am
Posted on 7/4/15 at 12:07 pm to ABearsFanNMS
Dang yall are making me hungry. Im about to head over to the fiancè's to grill up some huge ribeyes. Ive been dieting, but Im about to eat like a king today! :nana
This post was edited on 7/4/15 at 1:43 pm
Posted on 7/4/15 at 12:29 pm to olemiss5931
If anyone can tell me how to post pictures from an iPad I'd show you the bone in ribeye loin I have aging (also have a bone in strip loin to). Three weeks more for the ribeye (for a 45 day age) and 38 days left on the KC strips (for a +60 day age).
Posted on 7/4/15 at 1:42 pm to ABearsFanNMS
Both of those sound glorious. Once i get out of school and get my own house, Id like to start aging my own beef. Is it tough to set up and expensive? I used to read a blog from a guy who aged all sorts of meat, and it looked amazing
Posted on 7/4/15 at 2:02 pm to olemiss5931
You can rig up an old refrigerator to do it but I got a Steaklocker. It is the size of a big wine cellar, hold 60 lbs of meat and I can remotely control the temperature / humidity off an ap on my iPhone.
Posted on 7/4/15 at 2:16 pm to ABearsFanNMS
Ah I gotcha. Looks pretty simple and smaller than I expected. May have to put one of those under my counter in my future kitchen
Posted on 7/4/15 at 3:24 pm to olemiss5931
Exactly, perfect countertop height. The biggest pain is finding "non-case ready" sub-primal cuts because you need a healthy fat cap. I go to Memphis to get grass fed, grain finished beef and just found a local guy to get pork sub-primals....can't wait to try that because supposedly a dry aged bone in pork chop is incredible if you sous-vie it and finish it on the grill.
Posted on 7/4/15 at 4:08 pm to ABearsFanNMS
Yea I could see where that would be an issue. I should be living around a big city so surely I can find a good butcher to cut what I want.
Posted on 7/5/15 at 1:47 pm to olemiss5931
Sooooo hung over.... Anyone gunna watch the women kick some Japan arse tonight?
Posted on 7/5/15 at 1:52 pm to WithaRebelYell
quote:
Anyone gunna watch the women kick some Japan arse tonight?
Is there an all-female reenactment of the Battle of Iwo Jima on TV tonight?
This post was edited on 7/5/15 at 5:05 pm
Posted on 7/5/15 at 2:44 pm to WithaRebelYell
Soccer?
Women's soccer?
Women's soccer?
Posted on 7/5/15 at 2:48 pm to UMRealist
I like Intl Soccer. Men's and Women's.
And, yes, I will be watching.
Whatcha Gonna Do Bout It??????
And, yes, I will be watching.
Whatcha Gonna Do Bout It??????
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