The Food Thread

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  • Cliffy6745
    Cliffy6745 Posts: 34,022

  • bbiggs
    bbiggs Posts: 6,964
    ^ All time classic 
  • lmckenney24
    lmckenney24 Posts: 2,100
    Cliffy6745 said:

    Hahahah!!!
  • Cliffy6745
    Cliffy6745 Posts: 34,022
    I can’t move. I ate so much fried seafood. Soft shell crabs are killer
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    Cliffy6745 said:
    I can’t move. I ate so much fried seafood. Soft shell crabs are killer
    How is the hangover. Did the fried goodness help?
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    @GlowGirl

    I ate it and then remembered the photo request.  It was delicious.  Take my word for it.  I'm not taking a processed photo.  :lol: 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • Cliffy6745
    Cliffy6745 Posts: 34,022
    GlowGirl said:
    Cliffy6745 said:
    I can’t move. I ate so much fried seafood. Soft shell crabs are killer
    How is the hangover. Did the fried goodness help?
    Tired and in a coma. Gonna put the daughter to sleep and probably go to sleep with her. The fried food served its purpose and it was delicious 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    deadendp said:
    @GlowGirl

    I ate it and then remembered the photo request.  It was delicious.  Take my word for it.  I'm not taking a processed photo.  :lol: 
    :lol: I will take your word for it. I am sure it was delicious. I love mac and cheese but don’t eat it that often, especially homemade. 
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    GlowGirl said:
    deadendp said:
    @GlowGirl

    I ate it and then remembered the photo request.  It was delicious.  Take my word for it.  I'm not taking a processed photo.  :lol: 
    :lol: I will take your word for it. I am sure it was delicious. I love mac and cheese but don’t eat it that often, especially homemade. 
    Homemade macaroni & cheese would be what we call a "special-special." 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,800
    I make a sick Mac N Chee for Thanksgiving that is amazing - ly expensive.  
    All of the cheeses (8 types) add up.

    Haven't made much since we moved East, but when we lived in CA it was a standard 

    So good....
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    lmckenney24 said:
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    That is one beautiful ribeye!  It looks like it's two ribs thick!
    Ribeyes are probably my favorite steak cut.
    Never had a "tomahawk", probably never will.  I'm not paying the extra premium price plus the extra inedible weight.  They sure do look cool though.
    Monkey Driven, Call this Living?
  • eddiec
    eddiec Posts: 3,959
    lmckenney24 said:
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    Damn that looks great!
  • eddiec
    eddiec Posts: 3,959
    edited September 2020
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    Post edited by eddiec on
  • lmckenney24
    lmckenney24 Posts: 2,100
    eddiec said:
    lmckenney24 said:
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    Damn that looks great!
    Was pretty good and fed my wife, my son and I. 
  • lmckenney24
    lmckenney24 Posts: 2,100
    rgambs said:
    lmckenney24 said:
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    That is one beautiful ribeye!  It looks like it's two ribs thick!
    Ribeyes are probably my favorite steak cut.
    Never had a "tomahawk", probably never will.  I'm not paying the extra premium price plus the extra inedible weight.  They sure do look cool though.
    Honestly, your not missing out and are better off with a standard ribeye IMO.
    I wouldn't buy one unless it was a good price, and this one just happened to be. Was damn good though.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,800
    eddiec said:
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    Haven't cooked this before....would seem a pain in the ass to keep adding wood and/or bricks, but low and slow would seem to get you where you want to go?
    Keep us updated!
    The love he receives is the love that is saved
  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,516
    eddiec said:
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    I think 250 sounds about right though?
  • rgambs
    rgambs Posts: 13,576
    eddiec said:
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    I think that was looking fine for 2 hours, how's it looking now at 4?
    225-250 has been considered the standard for low and slow for a long time, but a bunch of Q'ers are taking the temp up close to 300 to cook faster, but still getting low and slow results.
    Monkey Driven, Call this Living?
  • eddiec
    eddiec Posts: 3,959
    edited September 2020
    At 5 hours now. Made a rookie mistake and opened the vents and went out to run a few errands. Temps got really high and a bit close to the heat got charred. Rest looks okay though. Just turned it around and I'll try and keep it around 225 for the next few hours.


    Edit: Those vents actually do something. I've always just kept them wide open because I'm usually grilling over high heat- steaks mainly. 
    Post edited by eddiec on
  • Cliffy6745
    Cliffy6745 Posts: 34,022
    How’d it come out?

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