Jump to content

Brick Pig

Lifetime Supporter
  • Posts

  • Joined

  • Last visited

  • Days Won


Everything posted by Brick Pig

  1. That is a seriously nice rig. I was shopping/not shopping online for exactly that model trailer just last week. My wife and I have a (pipe)dream of retiring to a full-time RV. I don't expect we will truly ever do it, but I love seeing that y'all took the plunge.
  2. This is a great idea, thanks! The only problem I've had with the clips I bought is that the wired probe sometimes hangs too low in the dome, as you say. Excellent solution.
  3. I admire the ingenuity behind this, but I agree with others that it's probably not something I'd buy. I don't find cleaning the grates to be difficult or time-consuming. I do the aforementioned foil ball method using tongs when the grill is hot, and it only takes a minute or two at the outside; probably more along the lines of 30 or 40 seconds. Alternatively, I will occasionally --VERY occasionally-- soak them in soapy water for a couple hours and then spray them off with the hose. Either way, it's just not such a big job that I'd spend money to get out of doing it.
  4. That's one good-looking ride. Enjoy.
  5. My wife and I passed our 14-day post-vaccine date this past Friday, and had another vaccinated couple over for dinner on Saturday. First time anyone other than ourselves had been in our house since Jan. 4, 2020. It was very strange and simultaneously familiar. Perfectly normal to sit around and visit, and yet every few minutes one of another of us would say something like, "Can you believe we're all sitting here in the same room?!?!"
  6. Before posting this, I want to clearly state that I'm not advocating for (or against) the Impossible meats. I don't know nearly enough about it to have an informed opinion one way or another, other than my previous statements to the effect that I thought the burgers tasted good. But I listen every week to this podcast, and when this week's episode came up I thought about this thread. So, for anyone who might be interested:
  7. This was an interesting read. Thanks for posting.
  8. I can tell you from experience it is not any harder than keeping two small dogs. More expensive? Yes. But harder? No.
  9. We have quite a few vegetarian/vegan friends, and I don't think a single one of them has a diet any more healthy than mine. And I doubt any of them would argue with that assessment. With regards to the "impossible" meats, though, I do notice that they (our veggie friends) seem to fall into two distinct categories: About half of them are always looking for some kind of meat substitute. I think of them as reluctant vegetarians. For various reasons they don't want to eat real meat, but they miss it badly and are always trying to compensate for the loss. The other half have absolutely no interest in the meat experience at all. They eat their veggies and are perfectly content.
  10. I read the weather report Saturday morning and saw that it was going to be excellent sit-outside weather on Sunday, so I figured I might as well do that sitting by the grill. Thawed out some Costco ribs, and spent a nice Sunday afternoon in the sunshine. Rubbed & ready Goin' in Ready to wrap Dinner's ready Plated (Sorry, I took a little bite of corn before I remembered to take a pic. Haha.)
  11. After years of using whatever rattledy-trap tables I could scavenge for myself, I finally ordered one of these last year: https://www.wayfair.com/Amgood--Stainless-Steel-Work-Table-with-Undershelf-AMG-WT2436-L7388-K~AMGO1000.html?refid=GX452984696849-AMGO1000_49453606&device=c&ptid=898360269291&network=g&targetid=pla-898360269291&channel=GooglePLA&ireid=112169817&fdid=1817&PiID[]=49453606&gclid=CjwKCAiA4rGCBhAQEiwAelVtizNAy5x80poW8cubF2dF-iAK9-V_INb_VvX1_sHxhnxz6F1lTRidohoCgTUQAvD_BwE Love it.
  12. I got mine (last Friday) not for being an old geezer, but for being a fat geezer. Second dose coming on the 26th.
  13. One of our local pubs has started offering an Impossible burger. My wife and I tried it out of curiosity, and I am quite sure if someone had served it to me without telling me, I would never have known it was not beef. Absolutely delicious. I personally have no particular interest in the health aspects of it. (If that was a concern I wouldn't be ordering a burger & fries in the first place.) But from what little I've read about it --and admittedly that is VERY little-- I have not seen anyone claiming any health benefits. It seems to me that the main thrust of the argument in favor of these is their impact on the environment. Or rather, their lack of environmental impact as compared to raising beef cattle.
  14. After ~30” of snow last week, another 3” on Super Bowl Sunday, and an inch & a half more this morning, with only a little bit of melt in between, I haven’t seen any sign if the little guy for days.
  15. Look what was waiting under our metaphorical tree when I got home from work last night! ("Metaphorical" because we haven't actually put our tree up yet.) Long-term, I probably won't keep it in front of the TV....
  16. Looks delicious. Sometime in the late '90s I went through a phase where I stopped eating tomatoes for a few years. (Except for pizza/spaghetti sauce.) I have no idea why I did that, and since then I have endeavored to make up for the lost time. Can't get enough of them. They don't like me very much, but I LOVE them.
  17. As a rule, we eat pretty simply. Almost every meal is a protein, a starch (usually potato), and a green vegetable (usually broccoli) or salad. Other than the protein, the only real variation is how the potato is cooked and the dressing for the salad, which I often make myself. We often make some sort of dressing for the broccoli, too. For the last 13 years, we have hosted two other couples for a dinner on or about New Years. With very few exceptions, that’s the only time I really plan a full menu. Basically I just try to make the appetizers contrast the meal. For example, if the main is beef, I don’t want any kind of beef in the apps. If the main is, say, heavy and on the salty side, I want the apps and the sides to be light and citrusy. That kind of thing. Same with desserts. If the main is fairly fairly complex, I’ll keep dessert simple. If the main is pretty straightforward, I’ll make a more elaborate dessert. In a nutshell, I just try to think in terms of a variety of contrasts in both taste and texture, both between the courses and within each course.
  18. This topic may be dead at this point, but I wanted to pop in here and say these are the clips I got from Amazon, and they worked for me. I had to un-bend them just a bit to make them grip the dome probe tight enough to not fall off, but otherwise they were just right. https://www.amazon.com/gp/product/B07YGNDVMG/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
  19. Sometime over the years we started adding chicken to this basic pasta e fagioli recipe, and it popped into mind when I read this month’s soup challenge. So here goes: First, I spun a chicken on the Joetisserie. Simple injection of melted butter, salt, and garlic powder, and then sprinkled outside with salt and pepper. Smoked at 325°F with three small chunks of cherry. While the bird was spinning I gathered all my soup ingredients, chopped the onion, and boiled my pasta. When the chicken was done, I dismantled the Joetisserie, added more lump to the firebox, set in the deflectors and grill rack, and put my cast iron pot in to heat. While the grill came up and settled at ~350°F, I shredded half the chicken (and vacuum-sealed the other half for another day), and got everything set up in easy reach of the grill. First, sautéed black pepper, red pepper, and garlic in olive oil Then added the chopped onion, and cooked until tender Two cans of great northern beans, plus the cooked pasta Three cups chicken stock, plus the meat With the lid on the pot and the dome closed, I let it come to a boil, which took about 30 minutes. Then I moved the pot lid sort of cockeyed and (again) with the dome closed, let it simmer for another 10 minutes. Finally, I stirred in parsley flakes, grated parmesan cheese, and a tablespoon of lemon juice. Served with some leftover greens and Brussels sprouts, and a good chunk of bread. Here’s the original recipe, from Fine Cooking magazine: SPICY PASTA E FAGIOLI SOUP 1/4 cup extra virgin olive oil 2 cloves garlic, minced 1 to 1 ½ tsp. freshly ground black pepper 1/4 tsp. dried red pepper flakes 1/2 cup finely chopped onion Two 15 oz. Cans Great Northern or other white beans, with their liquid 1/4 Lb .ditalini or other small pasta (about 1 cup dry), cooked 3 cups vegetable stock, chicken stock, or water 1 Tbl. Lemon juice 1/4 cup chopped fresh parsley leaves ½ cup grated parmesan Salt to taste In a large pot, heat the olive oil over medium-high heat. Saute the garlic, black pepper, and red pepper flakes for 30 seconds. Add the onion and sauté until the onion is soft and translucent, about 2 min. Add the beans with their liquid, the ditalini, and the stock. Let the mixture come to a boil, reduce the heat, and simmer for 5 to 10 min. Just before serving, stir in the lemon juice, parsley, and ¼ cup parmesan. Add salt to taste. Serve hot, passing the remaining Parmesan at the table.
  20. Occasionally I'll stock up on the KJ when there's a Roadshow in my area, but otherwise I'm a RO guy. I don't notice much of a difference in flavor between the two, but my personal perception has been that the RO burns hotter and faster than the KJ. But John Setzler's comparison experiments in the recent past showed that this is actually not the case. Which is good, because RO is cheaper and much more readily available to me.
  21. I just received some of the clips from Amazon, but I haven't had the time to try them out.
  • Create New...