• Blog Entries

    • By Destino in ES Coverage
         1
      Good afternoon Redskins fans!  I have once again been invited to sit in the relative comfort of the press box and shout my thoughts into the void via this blog.  As you watch the game today and see the rain  pour relentlessly from the heavens, know that I am safe and dry.  Know also that @Spaceman Spiff is out there somewhere, cold and unappreciated, rolling around in the muck trying to capture that perfect picture.  Maybe say a little prayer for his health (or laugh, whatever, I’m not judging you).  Also, be sure not to miss the pictures he posts on this site after each game.     
       
      Before we get into today's Redskins game, I want give some thanks for more positive occurrences in DC sports.  Congrats to the Washington Mystics for winning their first championship.  Congrats go out to the Washington Nationals as well for reaching the world series.  These two teams (along with the Caps) are working hard to change the sports related mood around this town, and we're all happier for it. 
       
      Lets move now into less cheerful topics, namely your Washington Redskins!  Yow know things are going bad, and I mean really dang bad, when your team has gone through three quarterbacks and two coaches and your not even half way through the season.  Today's fresh hell comes in the form of a specter of the our recent past coming to smirk at our misfortune.  Im talking of course of Kyle.  Kyle's spent the week assuring everyone that he isn’t holding a grudge, while very obviously holding a grudge.  “Everything else.”  You know what I’m talking about. 
       
      If all he brought to town were his hurt feelings we wouldn’t have a problem.  Sadly, he’s arrived with an undefeated football team that the NFL says we have to play this week.  This feels entirely unfair. 
       
      My generic key to the game:  Run the ball and stop the run.  The team (spoiler alert: 49ers) that does this today will win.   
       
      Redskins Inactives  
      QB Colt McCoy  
      S Deshazor Everett  
      CB Josh Norman  
      RB Chris THompson  
      LB Josh Harvey-Clemons 
      G Wes Martin  
      TE Vernon Davis  
       
      49ers inactives  
      QB CJ Beathard 
      WR Deebo Samuel  
      CB Ahkello Witherspoon  
      FB Kyle Juszczyk 
      T Mike McGLinchey 
      T Joe Staley 
      DL DJ Jones 
       
      1st Quarter Update
      Redskins 0 – 0 49ers
       
      Callahan wasn’t playing around when he said he wanted to run the ball.  That first drive was all runs, and looked great... right up until they tried to pass the ball.  Hopkins missed the relatively short fied goal, because of course he did.     

      Maybe Quinn isn’t a good choice to be returning punts?  Consider it.    
       
      That second Redskins drive looked more like what we’ve come to expect from this offense.  Run for negative yards, pass dropped, and an unsuccessful screen pass.  A quintessential Redskins three and out. 

      Passing yards this quarter:  Redskins 3. 49ers 9.  Are you not entertained?! 
       
      Half Time Update
      Redskins 0 – 0 49ers 
       
      How happy are you to spend your Sunday afternoon watching this game?  Consider that some people paid money, to sit in a poncho, in the rain, to watch this game. 
       
      It’s now time for those half time adjustments that our beloved skins do so well.  It’s unlikely the second half mirrors the first. 
       
      3rd Quarter Update 
      Redskins 0 – 3 49ers  
       
      Good news, this game will not end in a 0-0 tie.  Those half time adjustments have kicked in as expected and the 49ers have found a way onto the scoreboard in this messy throwback game.  The Redskins have decided to spend the second half collecting holding penalties and sadness.  Mercifully, only one quarter remains. 
       
      End of Game Update 
      Redskins 0 – 9 49ers 
       
      Callahan hasn’t spent much time as the head coach of the Washington Redskins, but he’s already proven that his team can waste 2nd half timeouts like a veteran.  It makes little sense to adopt a strategy that shortens the game when your team is losing, and it makes even less sense when your team is short on time outs.  I’m not really sure what the thinking as late in this game.    
       
      Next week Kirk Cousins!   
       
       
steve09ru

The Grilling and Cooking Thread

Recommended Posts

We've been craving ribs, and Harris Teeter had baby backs on sale. I prefer St. Louis style, but these Re a nice change of pace.

I'm sticking some chipotle red beans under the rack while she smokes.

20190519_114443.jpg

20190519_121822.jpg

20190519_122137.jpg

  • Like 3

Share this post


Link to post
Share on other sites

Props to @Skinsfan1311 for his brisket instructions.  I've done 5 or 6 of them so far and I've even got Texans telling me it's the most moist tasty brisket they've ever had.  The faux cambro is what really does it I think, along with immediate removal from the heat at 203 degrees.

 

My latest experiment has been with raw pork belly.  Made burnt ends with one and it was fabulous.  Thinking about curing some bacon with the next one.

  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites

Yay! It's grilling season! Will experience grilling etc vicariously through you guys because I can't in my apartment.

  • Like 2

Share this post


Link to post
Share on other sites
1 hour ago, LadySkinsFan said:

Yay! It's grilling season! Will experience grilling etc vicariously through you guys because I can't in my apartment.

It's always grilling season! 

I grill year round and have been know to shovel a path to the trusty Weber kettle.

😉

 

2 hours ago, KAOSkins said:

Props to @Skinsfan1311 for his brisket instructions.  I've done 5 or 6 of them so far and I've even got Texans telling me it's the most moist tasty brisket they've ever had.  The faux cambro is what really does it I think, along with immediate removal from the heat at 203 degrees.

 

My latest experiment has been with raw pork belly.  Made burnt ends with one and it was fabulous.  Thinking about curing some bacon with the next one.

Man, that is great to hear! 

  • Like 2

Share this post


Link to post
Share on other sites

I just grilled steaks for the first time this year and used my iGrill probes and I'm pretty sure they are both defective now.  I don't know if I stored them wrong.  One of them was reading like 300+ degrees almost the whole time, then cut off, but the other seemed to work fine.

 

Then the one that was really high all of a sudden showed 133 degrees while the other was like 115 so I took the 133 one off the grill, then took the 115 one off the grill once it hit 120.

 

Both of the steaks were medium/well.  I expected the one I took off at 120 to be medium/rare but it was pretty much identical to the other one.  

 

Think I'm going to just buy 2 more probes before I grill steaks again.

Share this post


Link to post
Share on other sites
Posted (edited)
13 minutes ago, purbeast said:

I just grilled steaks for the first time this year and used my iGrill probes and I'm pretty sure they are both defective now.  I don't know if I stored them wrong.  One of them was reading like 300+ degrees almost the whole time, then cut off, but the other seemed to work fine.

 

Then the one that was really high all of a sudden showed 133 degrees while the other was like 115 so I took the 133 one off the grill, then took the 115 one off the grill once it hit 120.

 

Both of the steaks were medium/well.  I expected the one I took off at 120 to be medium/rare but it was pretty much identical to the other one.  

 

Think I'm going to just buy 2 more probes before I grill steaks again.

Do you reverse sear steaks?

I.e cook indirect at low temp, take to 10° -15° below desired doneness, then crank up the heat and sear til done?

Edited by Skinsfan1311

Share this post


Link to post
Share on other sites

Pit beef today!

Injected last night with a beef broth, worschestershire, garlic powder mixture, then rubbed down with "Big bad beef rub", (Google the rub recipe). Smoked at 225° til it hits 115°, then seared on high heat til it hit 125°.  

Serve up on a Kaiser roll, slathered with mayo, horseradish,  and thinly sliced sweet onion.

Heaven on a bun, and cheap.

 

20190525_153203.jpg

20190525_173213.jpg

20190525_173524.jpg

20190525_175309.jpg

20190525_180124.jpg

  • Like 6

Share this post


Link to post
Share on other sites

Ribs, sausage,brats,pork chops,fajitas, brisket. Corn on cob,asparagus ,Texas caviar,pea salad, seafood gumbo.......beer, tequila, bourbon

 

Doc said I need to eat better, don't get much better imo

  • Like 4

Share this post


Link to post
Share on other sites

We are having a huge thunderstorm and just got warning about tornadoes about 10 miles away.   Got 5 racks of ribs on the smoker, so weather be damned.

 

  • Like 2

Share this post


Link to post
Share on other sites

I have a pork butt on the smoker, Boston baked beans on the stove, bourbon in a glass, cigar in hand, and a book on the back porch.

Food porn pics later.

 

Please remember those who made the ultimate sacrifice, so we can enjoy days like these.

 

This is my Grandfather, who was taken way too young

FB_IMG_1558986903797.jpg

  • Like 6
  • Thanks 1

Share this post


Link to post
Share on other sites

I am making Chicken Divan today. Finally bought a bottle of manzanilla sherry for cooking. I use it in cream of crab soup, as soon as I find some domestic crab instead of the foreign imports.

  • Like 1

Share this post


Link to post
Share on other sites

I'm making Thai pork chops in coconut milk and spices. I froze them in the marinade. Will add rice when they are about 30 minutes from being done. Adding some butternut squash cubes and green beans, some more spices. 

  • Like 4

Share this post


Link to post
Share on other sites

Grass fed steaks or corn fed steaks? Which one you prefer?

I am all about the taste so I normally get the grain fed ones. But this new grass fed thing is buzzing around and I am not sure if it is worth paying more for it. I mean you can just eat fish oil to get the Omega 3 you will be missing out from corn fed beef. Thoughts?

Share this post


Link to post
Share on other sites
2 hours ago, zskins said:

Grass fed steaks or corn fed steaks? Which one you prefer?

I am all about the taste so I normally get the grain fed ones. But this new grass fed thing is buzzing around and I am not sure if it is worth paying more for it. I mean you can just eat fish oil to get the Omega 3 you will be missing out from corn fed beef. Thoughts?

Corn Fed, Prime roughly 30 day dry aged.  Perfection!

  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, zskins said:

Grass fed steaks or corn fed steaks? Which one you prefer?

I am all about the taste so I normally get the grain fed ones. But this new grass fed thing is buzzing around and I am not sure if it is worth paying more for it. I mean you can just eat fish oil to get the Omega 3 you will be missing out from corn fed beef. Thoughts?

Grass fed steaks don't taste as good.

  • Like 2

Share this post


Link to post
Share on other sites
10 minutes ago, Skinsfan1311 said:

Grass fed steaks don't taste as good.

Truth.  

  • Thanks 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.