CFB51 College Football Fan Community
The Power Five => Big Ten => Topic started by: MrNubbz on July 04, 2022, 09:50:05 AM
-
Celebrate the 4th with a 5th and some Bratwurst,potato salad, grilled maize,drink of choice at 90 + today that's be H2o. Raise one for the Minute Men
“It will be celebrated with pomp and parade, bonfires and illuminations from one end of this continent to the other.” – John Adams
“A patriot must always be ready to defend his country against his government.” —Edward Abbey
-
I'll just sit back drink some beer and watch "1776"
God Bless America
-
Happy Birthday America!
2 racks of beef short ribs on the smoker right now, 2 racks of pork spare ribs will go on about 1. Everything should be ready around 5-6.
I think some people are bringing sides. I won't be eating them...
-
I'm working today, but get paid double time. I suppose there is nothing more American than making as much money as possible.
We are doing a cook out at work though. Standard burgers, dogs, potato salad, etc.
-
Gonna be a quiet fourth down this way.
Got in a run. Getting a beer with a friend in the afternoon. Gonna have some chicken for lunch and just chill.
-
Visiting the wife’s family in Tennessee. Currently sitting in a repair shop getting a new tire put on (had a chunk out in the sidewall).
Supposed to go watch the Braves and Cardinals tonight. The tire is throwing our plans off a little.
-
Hanging out at Dad/Brother's in Tucson before we head to the desert ranch of family friends for a burger cookout later this afternoon. Even though I'm already bringing a case of Coronas, bottle of Sangria, and a sizable bowl of pasta salad, Dad believes he needs to bring something on his behalf to avoid looking cheap. Trying to explain that when the three of us show up with everything in hand the hosts won't be attributing who did or didn't bring what.
-
Glenn Beck was in our parade this morning.
So random.
-
Happy Birthday America!
2 racks of beef short ribs on the smoker right now, 2 racks of pork spare ribs will go on about 1. Everything should be ready around 5-6.
I think some people are bringing sides. I won't be eating them...
And no one can interrupt you as you have to tend to the smoke box and draft.I have that on good account from some casual smokers on the 40 Acres that's just the way it has to be
-
Hanging out at Dad/Brother's in Tucson before we head to the desert ranch of family friends for a burger cookout later this afternoon. Even though I'm already bringing a case of Coronas, bottle of Sangria, and a sizable bowl of pasta salad, Dad believes he needs to bring something on his behalf to avoid looking cheap. Trying to explain that when the three of us show up with everything in hand the hosts won't be attributing who did or didn't bring what.
All sounds good except for the Coronas
-
Currently sitting in a repair shop getting a new tire put on (had a chunk out in the sidewall).
The tire is throwing our plans off a little.
At least some one was open hope things work out
-
Happy Birthday America!
2 racks of beef short ribs on the smoker right now, 2 racks of pork spare ribs will go on about 1. Everything should be ready around 5-6.
I think some people are bringing sides. I won't be eating them...
Just ribs?
Yep.
No sides?
I have a side. Sauce.
-
Glenn Beck was in our parade this morning.
So random.
I'd move.
-
I don't have any big plans today. I'll probably get some hotdogs and watch a little baseball.
-
At least some one was open hope things work out
Got my tire on. Headed to ATL. Just had my first experience with Buc-ee’s. As good as advertised.
-
Howdy Kris.
Making filet mignon and chicken kebobs tonight. Got a "potato meal" prepping in the oven and will finish on this little shit grill later on. Dodging raindrops right now.
Typical Midwest 4th. Ugh.
Potato meal... was fishing up in a remote area in Canada probably 45 years ago now. The Indians made it for us. Potato, carrots, mushrooms and onions, with oil, butter, salt and pepper. Been making it ever since.
They would not tell us where to fish, but they shared that potato dish at least.
I asked where they got all the walleye and the one dude said "over there" and pointed to the lake.
Bastage.
-
Howdy Kris.
Making filet mignon and chicken kebobs tonight. Got a "potato meal" prepping in the oven and will finish on this little shit grill later on. Dodging raindrops right now.
Typical Midwest 4th. Ugh.
Potato meal... was fishing up in a remote area in Canada probably 45 years ago now. The Indians made it for us. Potato, carrots, mushrooms and onions, with oil, butter, salt and pepper. Been making it ever since.
They would not tell us where to fish, but they shared that potato dish at least.
I asked where they got all the walleye and the one dude said "over there" and pointed to the lake.
Bastage.
Been Walleye fishing in Canada many times in if my guess is correct you caught plenty without their secret.
-
Visiting the wife’s family in Tennessee. Currently sitting in a repair shop getting a new tire put on (had a chunk out in the sidewall).
Supposed to go watch the Braves and Cardinals tonight. The tire is throwing our plans off a little.
That 2+ hour rain delay probably threw them off some more.
-
Visiting Dad and brothers here in Arizona to start the week. This afternoon we're heading over the Tucson Mountains to the ranch property of family friends out in the desert, who are throwing a neighborhood get-together. Bringing a case of White Claw (too hot outside to drink anything else - 111F) and two different pasta salads to offset all the hotdogs.
edit: There will be a pool out back. With a projector set up to watch the Sandlot. Perfect summer movie.
Happy July 4th to everyone - especially you Terry!
https://twitter.com/RobIsRandomAF_6/status/1676216230544392192
-
Swimming pool, cocktails, ribs slow cooking. Good day to all of you!
-
I'd move.
Well then I commend him for driving our Fros out.
-
The wife took the kids to King's Island. I'm about to get intimate with the Playstation.
-
At my brother's in FL after visiting dad in GA. Brought some bbq down and enjoying it.
-
At my brother's in FL after visiting dad in GA. Brought some bbq down and enjoying it.
Where abouts?
-
Following a long family tradition just finished watching the movie 1776
-
Today we decided to do Chicago Dogs. In-laws are coming over and bringing the dogs and buns. Couldn't find Vienna Beef franks, nor poppyseed buns.
Oh well. They'll still be more Chicago than anyone from Indiana who says they live in "the region".
-
Just finished some local Butchers brats,slowly broasted off set on the grill - olive oil on the casings. Fresh Pepperidge Farms hamburger buns chopped up red onion and green bell peppers,split the brat then some Stadium Musterd. With a practically frozen Molson on the side
-
loves the practically frozen Molson on the side
-
Where abouts?
Louisville, GA.....an hour SW of Augusta
Gainesville, FL then Middleburg (outside of Jax), then Astor (west of Daytona Beach)
-
(https://i.imgur.com/Bz5BEyd.jpg)
-
Today we decided to do Chicago Dogs. In-laws are coming over and bringing the dogs and buns. Couldn't find Vienna Beef franks, nor poppyseed buns.
Oh well. They'll still be more Chicago than anyone from Indiana who says they live in "the region".
Can you get Boar's Head dogs? They suffice. I tried it last week - forgot to tell everyone.
-
Dad Unsure Why He Should Take Family To Free Fireworks Extravaganza When He Can Do Five-Minute Show In Driveway For $800 | Babylon Bee (https://babylonbee.com/news/dad-unsure-why-he-should-take-family-to-free-fireworks-extravaganza-when-he-can-do-five-minute-show-in-driveway-for-800?utm_source=The Babylon Bee)
-
Can you get Boar's Head dogs? They suffice. I tried it last week - forgot to tell everyone.
I'll have to remember that... We just ended up with Nathan's.
-
Not paying $5 / lb for any hot dog
-
Heh, I was in NYC with the family for the 4th/week. We actually went to Ellis Island and the Statue of Liberty. A little corny for the 4th but when in Rome and all. Afterwards ate at the Fraunces Tavern (where General George Washington celebrated after winning the War) and then just did room service for a nightcap. No fireworks.
-
Visiting Dad’s this July 4th week. This year the Tucson area is much more cooled off than the past few July 4ths I’ve crashed here. Highs settling around only 97F or 98F, tempered by cloud cover and bouts of seasonal monsoon rains. Much more outdoor friendly than my previous week in Scottsdale with Highs topping 107 & 108 last week.
The two of us hiked the desert behind his subdivision last night. Took this photo of the storm skies gathering over the Tucson Mountains; reminds me of our State license plate:
(https://i.imgur.com/UKfMrxb.jpeg)
-
Happy 4th!
(https://i.imgur.com/iHGSN2F.png)
-
OR...
(https://i.imgur.com/RjeIeYj.png)
-
The Big Thing here is the 10 K that runs quite close to us, and the bars are open now for the 10Kers, and the rest of us reprobates.
They usually have 50,000 people in this "race", probably 100 or so are racing and another 500 might be decent runners and the rest mostly walk.
I bought some kind of weird looking sausage things at Costco yesterday. We had our neighbor's guest over for dinner, I did a beef tenderloin my wife said was great. I'm introducing him to American wines not from Napa, we had one from Washington and one from Paso Robles (Justin).
-
“It’s Fourth of July weekend, or as I call it, exploding Christmas.” — Stephen Colbert
“Americans will put up with anything, provided it doesn’t block traffic.” — Dan Rather
“Freedom is the right to tell people what they do not want to hear.” — George Orwell
'We must, indeed, all hang together or, most assuredly, we shall all hang separately.' - Benjamin Franklin
-
Freedom's just another word for nothin' left to lose
Nothin' ain't worth nothin' but it's free
Feelin' good was easy Lord when Bobby sang the blues
Feelin' good was good enough for me
Good enough for me and Bobby McGee
-
4 racks of ribs brewing. Corn on the cob. Campfire taters. Grilled asparagus. Plenty of adult beverages.
Hanging out poolside with two bros, wives and 4 dogs who love swimming!
Also some Royal Red shrimp. Those are the ones that taste just like lobster- they come from deep water.
Enjoy our freedom people!🇺🇸
-
4 racks of ribs brewing. Corn on the cob. Campfire taters. Grilled asparagus. Plenty of adult beverages.
Hanging out poolside with two bros, wives and 4 dogs who love swimming!
Also some Royal Red shrimp. Those are the ones that taste just like lobster- they come from deep water.
Enjoy our freedom people!🇺🇸
Where did you get those?
-
Where did you get those?
Several local fish markets sell them. They are amazing. Just sautee them 30 seconds per side and serve w drawn butter
-
I'm gonna have to find them. Probably from your side. The Gulf is not deep.
-
I was trying to copy/paste an article for you, but for some reason this is not allowed at times.
Anyway- quick search on the nets for Royal Red Shrimp.
-
I'm gonna have to find them. Probably from your side. The Gulf is not deep.
Wrong.
[color=rgba(0, 0, 0, 0.95)]Known as the crown jewel of the Gulf, royal reds are huge crimson shrimp that taste like lobster (https://www.southernliving.com/green-stuff-in-lobster-7562247) and scallops. Royal reds (Pleoticus Robustus) are larger and somewhat sweeter than other types of shrimp—and harder to catch.1[/color]
[color=rgba(0, 0, 0, 0.95)]Fishermen must venture wide and far to find the prized shrimp: a range stretching across the Atlantic Ocean from Massachusetts to French Guiana in South America. Still, sweet spots run along the Gulf of Mexico, from the Florida Panhandle to the Mississippi coast.[/color]
[color=rgba(0, 0, 0, 0.95)]When Is Royal Red Season?[/color]
[color=rgba(0, 0, 0, 0.95)]Royal red season lasts from late summer to late fall, peaking in September. The shrimp are found up to 60 miles offshore, in deep, cool waters between 800 and 1,500 feet down. Because of this, the few fishermen licensed to catch royal reds often freeze their catches immediately, capturing the fresh-off-the-boat flavor and texture in peak form. It also makes them available year-round.[/color]
-
My local place.
Shrimp, Crustaceans, & Mollusks – Fresh Catch Fish Co. (https://freshcatchfishco.com/collections/shrimp)
-
I suggested to my wife we go next door for breakfast, sa they are open. What a mob scene. They have some sort of special for "runners" in the Peachtree Road Race and the place was packed, so we walked on. Roads everywhere are closed to anyone but locals, police barriers everywhere, blocks from the actual race. We stopped at another place, also crowded, and known to be slow. A third place was packed. Runners walking back to MARTA I guess, though they have buses lined up outside on the road to take them back to start. Anyway, we came back here and I fixed ... EGGS!!!
Sunnyside up over toast. My wife liked.
It is quite humid already, not going out again I think.
Peachtree was of course packed with "runners", mostly walking as this is near the end of it.
-
golf and beer in red, white, & blue cans
-
Ready for smoke. Homemade fries, grilled asparagus, deviled eggs, rolled Boars head cocktail weenies, apple pie.
(https://i.imgur.com/GdtIED8.jpeg)
-
We can be there in about 9 hours ...
-
My local place.
Shrimp, Crustaceans, & Mollusks – Fresh Catch Fish Co. (https://freshcatchfishco.com/collections/shrimp)
They have em! The ones from Argentina.
-
How can something taste like lobster and scallops?!? Those are very different flavors.
-
How can something taste like lobster and scallops?!? Those are very different flavors.
Yes- these are 100% like lobster. In drawn butter!🤤
-
Can one of you guys post a link:
Robin Williams as The American Flag
My computer taking the day off apparently
-
Robin Williams as the American Flag - YouTube (https://www.youtube.com/watch?v=Q_L1vLv84vs)
-
Robin Williams as the American Flag - YouTube (https://www.youtube.com/watch?v=Q_L1vLv84vs)
Thanks CDawg!!
-
We were chatting at Breakfast and I mentioned the Articles of Confederation, I was not surprised my wife had never heard of it.
It gets short shrift in our "history" classes, in my experience. We celebrate the 4th, which is fine (even if many signed it earlier). But that document would have meant nothing without the Revolution being concluded. The Constitution is the seminal document, in my mind, that made us a "real country".
The French of course celebrate Bastille Day, which from my reading was a pretty insignificant and irrelevant event. Their national anthem sounds really good, but the words are bloodthirsty. Symbolism.
-
Ready for smoke. Homemade fries, grilled asparagus, deviled eggs, rolled Boars head cocktail weenies, apple pie.
(https://i.imgur.com/GdtIED8.jpeg)
Looks good I wouldn't debase it w/smoke - just me. salt,pepper garlic rub overnite or 24hrs ahead and to the grill. I'm sure you'll properly prepare but IMHO smoke ain't it
-
OR...
(https://i.imgur.com/RjeIeYj.png)
Ha!!! I was going to write this morning Happy 4th you Treasonous Bastards .But figureed Brandon fans might take it wrong opening the border and all
-
I bought some kind of weird looking sausage things at Costco yesterday. We had our neighbor's guest over for dinner, I did a beef tenderloin my wife said was great. I'm introducing him to American wines not from Napa, we had one from Washington and one from Paso Robles (Justin).
Okay, now I'm curious. What "weird looking sausage things" did you buy?
As for us, it's going to be steaks & baked potato. No kids this year, so I bought the expensive steaks at the good butcher shop. My ribeye is about 18 oz and an 8 oz filet for my wife.
I'm going to sear my steak and then finish in the oven, as I usually do. For hers, though, I'm going to sous vide it to bring it up to temp and then sear it hard at the very end. Filet is the only steak that I really feel takes the sous vide treatment the way I'd like. And that helps significantly with timing them, since we have two steaks that are so wildly different in shape & size.
-
(https://i.imgur.com/z1uTsEr.jpeg)
-
https://youtu.be/JYqfVE-fykk?si=KaUMv1v7KiGFXPqo
-
https://youtu.be/JYqfVE-fykk?si=KaUMv1v7KiGFXPqo
😂😂😂😂😂
-
Wrong.
[color=rgba(0, 0, 0, 0.95)]Known as the crown jewel of the Gulf, royal reds are huge crimson shrimp that taste like lobster (https://www.southernliving.com/green-stuff-in-lobster-7562247) and scallops. Royal reds (Pleoticus Robustus) are larger and somewhat sweeter than other types of shrimp—and harder to catch.1[/color]
[color=rgba(0, 0, 0, 0.95)]Fishermen must venture wide and far to find the prized shrimp: a range stretching across the Atlantic Ocean from Massachusetts to French Guiana in South America. Still, sweet spots run along the Gulf of Mexico, from the Florida Panhandle to the Mississippi coast.[/color]
[color=rgba(0, 0, 0, 0.95)]When Is Royal Red Season?[/color]
[color=rgba(0, 0, 0, 0.95)]Royal red season lasts from late summer to late fall, peaking in September. The shrimp are found up to 60 miles offshore, in deep, cool waters between 800 and 1,500 feet down. Because of this, the few fishermen licensed to catch royal reds often freeze their catches immediately, capturing the fresh-off-the-boat flavor and texture in peak form. It also makes them available year-round.[/color]
-
Gonna get some for this weekend while I'm out running about today.
-
We had lunch the other day and I had their seafood plate which gace several options, I chose grouper, and it was better than I expected. Grouper is my kind of fish, when on a plate in front of me. Their fried okra was also very good. The other side was slaw, it was typical, needed work.
-
(https://i.imgur.com/VzciG1d.jpeg)
-
My wife would not like that steak, if that's what it is.
-
dark color does not mean it's well done or even medium
-
My wife would not like that steak, if that's what it is.
It's a ribeye. Too much fat? Or too aggressively seared?
-
She likes steak blu rare. The charring would definitely turn her off, and that much char seems to me would be past blu rare no matter what.
I don't like that much charring either, but I'm closer to rare/medium rare. She even eats her hamburger rare.
She liked the tenderloin I did in the oven, no sear at all (I would prefer some). I cooked it to 120°F. The oven has a T probe that makes it really easy to cook things in it.
When I'm a bit more energetic, I sear a tenderloin a bit on the grill and then it goes in the oven. Our grill is electric, and she bought this fancy cover for it that is a minor pain, and I have to turn off the small fridge to use the grill, one the same circuit/GFI trips.
The electric grill is, for my money, as good as a gas grill (which we can't have). Sometimes I will broil a steak in the oven first. I use the cast iron as well if the steak is a flat cut.
-
Got it. Blu rare is too rare for me.
This was seared on the grill and finished in the oven. When it came off the grill the temp in the middle was still in the low 90s, so even with that sear it was nowhere near cooked.
I prefer med rare on ribeye. This got a little closer to medium unfortunately. I pulled it out of the oven when the probe was at 126 expecting carryover cooking to get it to the low-mid 130s (med rare). I didn't think about it and left it on the metal tray it was cooking on while I went outside to sear my wife's filet (hers was sous vide followed by sear) and when I came back in, it had crept up to 144. Still juicy and delicious though. It didn't become shoe leather.
-
Blu rare is too rare for me as well. I've taken her to some "highly regarded" steak houses, and she sends hers back probably 80% of the time.
Earlier, I noticed when she says "Rare" it sounds a bit like "Well", and we had a few times where the server heard "well". Now, she looks to me so there is no translation problem. Her English is very good, but of course with some accent. I'm used to it, strangers are not as much.
We used to dine at Eddie Merlot's in Cincy once a month. I had a wine locker there, so I was paying retail for wine, they even did the 10% off on cases. The major cost in our meals was wine at that level, so this saved a lot. We got the same two servers every time. We had our wedding dinner there for 29 people, it was great fun. Good times.
We don't dine at steak places often at all here, twice a year, maybe. There is a traditional butcher about a mile from us and I go there when we want something good, though Costco has good steak as well.
-
It is my twins' 36th birthday today. My son would have been 38. I'm getting old.
-
I forgot to take pics of my finished 2.5 LB Ribeye.
I put it on indirect at 250, unseasoned*, with an hour's worth of oak smoke. It was very subtle. Left it on until it reached 120, then seasoned with Montreal Steak and seared in cast iron on the side burner.
Pulled it at 135, rested and served at 145. Juicy, tender and full of flavor.
* I aged it in the fridge with a heavy coating of Kosher salt, for a week.
-
Got it. Blu rare is too rare for me.
This was seared on the grill and finished in the oven. When it came off the grill the temp in the middle was still in the low 90s, so even with that sear it was nowhere near cooked.
I prefer med rare on ribeye. This got a little closer to medium unfortunately. I pulled it out of the oven when the probe was at 126 expecting carryover cooking to get it to the low-mid 130s (med rare). I didn't think about it and left it on the metal tray it was cooking on while I went outside to sear my wife's filet (hers was sous vide followed by sear) and when I came back in, it had crept up to 144. Still juicy and delicious though. It didn't become shoe leather.
I remember being a bachelor party where we made burgers, and one that I got was clearly on that Uber rare side.
but I think I had already had four beers, and it was tasty, so I just went with it
-
I'm medium-well for burgers. 20 percent is the lowest fat content for me. I try to get 75-25 when I grind.
I love steak taretare, made with filet.
-
Pulled it at 135, rested and served at 145. Juicy, tender and full of flavor.
* I aged it in the fridge with a heavy coating of Kosher salt, for a week.
sounds like what J. KENJI LÓPEZ-ALT recommends,I'll let it go for a day or two with spice rubs and less salt
-
I'm too lazy with steaks to do much more than taken'em out of the fridge a couple hours ahead of time and throw'em on a preheated grill or cast iron skillet.
I do tenderize the flat irons we buy with baking soda. That works really well. I also trim out any cartledge on the back side.
-
Why You Need To Start Adding Baking Soda To Your Burger Meat (msn.com) (https://www.msn.com/en-us/foodanddrink/recipes/why-you-need-to-start-adding-baking-soda-to-your-burger-meat/ar-BB1kH2zL?ocid=msedgntp&pc=DCTS&cvid=76a3fca1269d4344a3ca2225afd08343&ei=42)
-
Huh. It's going to add a lot of salt to your meat of course. I wash it off when doing steak this way, I had not considered it for hamburger. I may try it on chicken.
-
Might be some sort of chemical reaction with chicken.
-
It would neutralize any acids present, though for chicken I don't know that it would matter.
-
Might make it mushy.
-
get in the lab and do a few experiments