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    • By Destino in ES Coverage
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      We’re still doing this?  Absolutely!  Despite all the compelling reasons to just let everyone go home and enjoy and extended offseason, this is not an option.  The games must be played, and therefore we the long-suffering fans will feel compelled to watch.  Even games no reasonable football fan would choose to watch like, for example, today’s Redskins Jets game.   

      Today’s convergence of sadness features the 30th ranked scoring offense (Jets 14.4 ppg) versus the 32nd (Redskins 12.0 ppg).  The first team to 15 wins!  With no playoff aspirations the compelling story lines for this game are largely limited to watching young players (hopefully) develop.  Dwayne Haskins gets his first home start and Derrius Guice is back from injury.   
       
      My, reasonable, goals for today’s game:  
      1- Score a touchdown 
      2- Score more than 17 points.   
      3- Haskins throws for 200 yards or more with no interceptions  
      4- Guice runs the ball at least 10 times and finishes at 3.5 yards per carry and healthy.  
       
      Hoping for a win at this point feels like setting myself up for disappointment, so I’m happy to settle for an entertaining loss.  
       
      Special thanks to @pez for some excellent Guinness beef stew.  If you absolutely have to stand in a frozen parking lot at 9am, the best place to do it is at the Extremeskins Tailgate with Pez and @Huly.  Great fans, great people. 
       
      The Redskins have declared for the following players as inactive: 
      Paul Richardson  
      Colt McCoy 
      Deshazor Everett 
      Chris Thompson  
      Ross Pierschbacher 
      Vernon Davis  
      Tim Settle  
       
      The Jets declared the following players as inactive  
      Nate Hairston  
      Darryl Roberts  
      Paul Worrilow 
      Matthias Farley  
      CJ Mosley  
      Jordan Willis  
      Leo Koloamatangi 
       
      1st Quarter - Redskins 0 - 6 Jets
      If you wanted to sit in the cold and watch a football game with some Jets fans at FedEx, but were worried that there were not enough seats available, I have good news.  There’s plenty of space available, so come on down and prove you’re a real fan by sitting though this in person.
       
      Jets dominated the 1st quarter even though they only scored 6 points.  The reason being that Washington managed only 13 yards of offense and a single first down.  
       
      Question: Is it still a check down pass if the QB never looks at anyone else?
       
      2nd Quarter - Redskins 3 - 20 Jets
      The Jets have achieved an insurmountable 13 point lead early in the 2nd quarter.  All hope is lost.

      Is there a more perfect example of the Redskins offense than their first scoring drive in the 2nd quarter?  Interception gives the Redskins the ball on the Jets 16 yard line.  They proceed to march 10 yards backwards before kicking a field goal from the Jets 26.  It's perfect.  Two or three more field goals we can call it a day. 

      The Jets score again and if feels like they are are just piling on at this point.  Three touchdowns in the first half for them, just three points for the redskins.  Our streak of no touchdowns has now extended to 15 quarters. 
       
      3rd Quarter - Redskins 3 - 20 Jets
      There is a spider slowly descending from the ceiling in the press box and it's the most interesting thing that's happened during the third quarter of this game. 
       
      I have decided to allow the spider to live, provided it does not touch me.  I'm off to get some more caffeine. 

      4th Quarter - Redskins 17 - 34 Jets
      The first wave of Redskins fans, the few that are here, started streaming towards the exits after that 4th Jets touchdown.  As if the Jets didn't have this game wrapped up in the 2nd quarter. 
       
      Jet have now more than doubled their average points per game and have matched their season high of 34 points (and they missed two field goals in this game). 
       
      TOUCHDOWN REDSKINS!  THE DROUGHT IT OVER!  Guice took a short pass from Haskins  all the way to the house.  2 point conversion is successful on a pass from Haskins to Quinn. 
       
      The Redskins score another touchdown!  This feels like an embarrassment of riches, even if we are still certain to lose this game. 
       
      End of Game.
       
      Let's review those reasonable goals I mentioned earlier:
       
      1- Success.
      2- Close enough, I'm counting it
      3- Haskins did throw for over 200, but unfortunately did have an interception. 
      4- Guice was not given the opportunity to run the ball ten times today.  He did however score on a 45 yard TD pass and finish the game healthy.  I'll take it.

       
       
       
       
       
       
       

       
       

       
       
       
       
       
steve09ru

The Grilling and Cooking Thread

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5 minutes ago, First Colony said:

 

click on the words "some technology"

Wow my desktop Chrome browser wasn't even showing that as a link, it just looked like normal text. Thank you.

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Damn I wish I knew this thread existed so I could have posted my pic of the ribs I was smoking lol..I've always known about the tailgate but dont think I've seen this thread...any way now I know better lol..

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10 hours ago, bakedtater1 said:

Damn I wish I knew this thread existed so I could have posted my pic of the ribs I was smoking lol..I've always known about the tailgate but dont think I've seen this thread...any way now I know better lol..

We help each other a lot here, and flex our cooking prowess. LoL

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Just now, AsburySkinsFan said:

We help each other a lot here, and flex our cooking prowess. LoL

Awesome deal...id probably learn alot of new stuff if I'd just come visit more often lol

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I've been exploring Portuguese cuisine the last couple of days and find it interesting. I haven't cooked anything yet, have to wait until my next check hits to go to the grocery store. Will let you know the results.

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16 hours ago, LadySkinsFan said:

I've been exploring Portuguese cuisine the last couple of days and find it interesting. I haven't cooked anything yet, have to wait until my next check hits to go to the grocery store. Will let you know the results.

Portuguese fish stew is one of my favorites.  A much easier and cheaper bouillabaisse.  Good stuff.  

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This is the first recipe I am trying. The pork has to marinate for three days, so it will be a few days until I cook it.  

 

Carne Vinha d’alhos – Garlic Wine Marinated Pork

 

This is the link to all the recipes I am interested in.

 

http://portuguesediner.com/tiamaria/

 

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On 7/15/2019 at 11:04 PM, bakedtater1 said:

Damn I wish I knew this thread existed ........dont think I've seen this thread...any way now I know better lol..

Ditto!

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Bark, anyone?

Put this on at 7:20 am.

Smoked at ~240° and pulled it off the kettle when the internal temp hit 195° and the probe went in like buttah.

She's wrapped in foil and resting in a cooler for an hour, or so.

 

@AsburySkinsFan. I did this on the Weber kettle, with the SnS. The last pic is the SnS.  Look how much charcoal is left, after a 9 hour cook. Temp fluctuated between 239° and 249° during the cook.

20190720_162417.jpg

20190720_162413.jpg

20190720_162424.jpg

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3 hours ago, Skinsfan1311 said:

Bark, anyone?

Put this on at 7:20 am.

Smoked at ~240° and pulled it off the kettle when the internal temp hit 195° and the probe went in like buttah.

She's wrapped in foil and resting in a cooler for an hour, or so.

 

@AsburySkinsFan. I did this on the Weber kettle, with the SnS. The last pic is the SnS.  Look how much charcoal is left, after a 9 hour cook. Temp fluctuated between 239° and 249° during the cook.

Beautiful!! I love my SNS it drastically improves the kettle's performance. My biggest problem is keeping the temp down. Mine seems to get too much air so I have to nearly close everything even while using binder clips around it to keep a seal with the lid.

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13 hours ago, AsburySkinsFan said:

Beautiful!! I love my SNS it drastically improves the kettle's performance. My biggest problem is keeping the temp down. Mine seems to get too much air so I have to nearly close everything even while using binder clips around it to keep a seal with the lid.

 

I own a bunch of kettles and, based on my experience, there are many factors that cause the air flow issue. 

 

First, and foremost, (if it's a newer kettle), they'll leak until you have a bunch of cooks.  Over time, carbon and grease builds up and helps the seal.     Check to see if the vanes in the ash-sweep are flush to the bottom of the bowl.   Over time, carbon, grease, whatever can build up and cause tiny gaps.  Those types of gaps cause leaks.

 

Another issue could be that the lid is warped.   I found this solution, below, from the BBQ Bretheren website.  The poster fixed quite a few lids, using the method, below.   

 

"Measure the length at a few different points. When you determine a "long" side, place the lid on a piece of wood on the ground and apply pressure to the "long" side. Continue to do this a little at a time until the lid fits" 

 

Another potential issue, is that they can leak air at the thermometer.  Not much you can do there, except wait for that carbon and grease build-up.

 

If worse comes to worse, you can always buy one of those aftermarket gasket kits.  I've never done that, but a bunch of members on the Weber Kettle Club web-site have done so and swear by them.

 

 I guarantee that if you look into it, it's one of, (or a combination of), those issues.   

 

As you know, the vent settings on the SnS web-site are just guidelines and each kettle is different.  You may have to adjust yours so that they're pretty much closed, and that's okay.   After the initial coals are lit, and the unlit charcoal is added, maybe consider adjusting the vents to slow the air-flow at a lower temp than the 175deg that their site suggests.   I also learned that patience is key, and only make tiny adjustments then wait, because it can take a while for the temps to move.  As you're painfully aware of by now, it's much easier to bring temps up, than to bring them down.    It took me a while to figure it out but, once got them dialed in, (I use the SnS on a couple of grills), it's worth it.

 

Hope this helps!

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Posted (edited)
31 minutes ago, Skinsfan1311 said:

 

I own a bunch of kettles and, based on my experience, there are many factors that cause the air flow issue. 

 

First, and foremost, (if it's a newer kettle), they'll leak until you have a bunch of cooks.  Over time, carbon and grease builds up and helps the seal.     Check to see if the vanes in the ash-sweep are flush to the bottom of the bowl.   Over time, carbon, grease, whatever can build up and cause tiny gaps.  Those types of gaps cause leaks.

 

Another issue could be that the lid is warped.   I found this solution, below, from the BBQ Bretheren website.  The poster fixed quite a few lids, using the method, below.   

 

"Measure the length at a few different points. When you determine a "long" side, place the lid on a piece of wood on the ground and apply pressure to the "long" side. Continue to do this a little at a time until the lid fits" 

 

Another potential issue, is that they can leak air at the thermometer.  Not much you can do there, except wait for that carbon and grease build-up.

 

If worse comes to worse, you can always buy one of those aftermarket gasket kits.  I've never done that, but a bunch of members on the Weber Kettle Club web-site have done so and swear by them.

 

 I guarantee that if you look into it, it's one of, (or a combination of), those issues.   

 

As you know, the vent settings on the SnS web-site are just guidelines and each kettle is different.  You may have to adjust yours so that they're pretty much closed, and that's okay.   After the initial coals are lit, and the unlit charcoal is added, maybe consider adjusting the vents to slow the air-flow at a lower temp than the 175deg that their site suggests.   I also learned that patience is key, and only make tiny adjustments then wait, because it can take a while for the temps to move.  As you're painfully aware of by now, it's much easier to bring temps up, than to bring them down.    It took me a while to figure it out but, once got them dialed in, (I use the SnS on a couple of grills), it's worth it.

 

Hope this helps!

It does, thank you.

I've been considering the gasket fix. I don't have the thermometer built in so that's not an issue. My top vent and bottom are almost completely closed, but I get a lot of smoke from around the lid seal. On the top vent I actually use one hole to place the ambient temp probe with a wad of tin foil around it to reduce the opening.  It's pretty incredible how just a little air will push temps up though, it feels like walking a tightrope with it until I get it dialed which can take over an hour at times. I've also considered Weber's fan based temp regulator, but at $139 that now makes my $99 kettle a $350 smoker.

 

https://www.amazon.com/dp/B00A7F1B60/ref=cm_sw_r_cp_api_i_9ahnDbT575298

Edited by AsburySkinsFan
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Started my pork marinade marathon this morning. In rereading the recipe, I first had to salt the pork and let it sit for twelve hours. Did that overnight. And I modified the recipe with ingredients that I had, cider vinegar instead of red wine vinegar and red wine for the white wine. No red pepper flakes either. I seldom add this when a recipe calls for it because I hate hot spices. I added everything else. So tomorrow morning I will stir it and let it sit for the second day. 

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When I was in between jobs, I would spend about $25 dollars on a 10lb bag of chicken breast and just cook the ever loving hell out of it. I would grill it, fry it, bake plain with garlic salt and Italian season or use one of the many marinades that I had. If you're ever short on money, buy some chicken and marinades. You're still poor, but you don't have to eat like it.

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3 minutes ago, Simmsy said:

When I was in between jobs, I would spend about $25 dollars on a 10lb bag of chicken breast and just cook the ever loving hell out of it. I would grill it, fry it, bake plain with garlic salt and Italian season or use one of the many marinades that I had. If you're ever short on money, buy some chicken and marinades. You're still poor, but you don't have to eat like it.

Facts!!

Whole chickens man! $5-$6 each feed a family of four off one, two if they're big eaters. Learn to break it down on your own and the possibilities are wide open. Right now poultry producers are making a killing off pre-cut packaged individual chicken parts. It's easy to break them down and a youtube vid will teach you how. Try buying ANY other protein as cheap and versatile. 

18 hours ago, Skinsfan1311 said:

Jerk chicken and grilled eggplant.

 

 

Do you salt prep your egg plant first? I've heard that if you salt them and let them rest then they will shed a lot of their water.

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16 minutes ago, AsburySkinsFan said:

Facts!!

Whole chickens man! $5-$6 each feed a family of four off one, two if they're big eaters. Learn to break it down on your own and the possibilities are wide open. Right now poultry producers are making a killing off pre-cut packaged individual chicken parts. It's easy to break them down and a youtube vid will teach you how. Try buying ANY other protein as cheap and versatile. 

Do you salt prep your egg plant first? I've heard that if you salt them and let them rest then they will shed a lot of their water.

Word is gospel, brother! If you're willing to spend about $9 on a family sized roasted chicken at Walmart, you're good to go for at least a day...thats no sides. Also, Safeway has the best deal on chicken, 16 piece (fried or roasted) for about $15, its even cheaper on Mondays. 

 

I cook during the week, but when the weekend comes around, I want none of that. I need bulk food, ready to eat when I come out of my rum coma.

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5 hours ago, AsburySkinsFan said:

Facts!!

Whole chickens man! $5-$6 each feed a family of four off one, two if they're big eaters. Learn to break it down on your own and the possibilities are wide open. Right now poultry producers are making a killing off pre-cut packaged individual chicken parts. It's easy to break them down and a youtube vid will teach you how. Try buying ANY other protein as cheap and versatile. 

Do you salt prep your egg plant first? I've heard that if you salt them and let them rest then they will shed a lot of their water.

Yes.     
Helps take away the bitterness in larger eggplants.     Just be sure to pat 'em dry afterwards.

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No pics, but there is just something about grilling at the beach. Made some BBQ chicken breasts today, will be grilling a tritip on Wednesday, probably doing some seafood tomorrow. 

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7 hours ago, Skinsfan1311 said:

Yes.     
Helps take away the bitterness in larger eggplants.     Just be sure to pat 'em dry afterwards.

I can't remember the last time I've seen an eggplant. I have money now, so I can splurge on the finer things in life. I'll give it a shot.

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