ckreef

Today I procured my Christmas Protein. It's an 18 lb Publix GreenWise Angus Beef ribeye primal cut. My idea is to leave it in the cryopac until Christmas. At that time I'll cut an end off and cook for Christmas. The remainder I'll put in my dry ageing refrigerator for a spell.

That option is not available using the mobile skin.

Definitely an interesting set of toppings.

BBQ meat (pulled pork in this case), lima beans, corn, okra, celery, onion, BBQ sauce, BBQ rub and a few other goodies. Yummy

Thanks everyone. I know most people associate certain food with spring/summer or fall/winter. Me and Mrs skreef was talking about this earlier. I basically don't make that association, it's all just food. I'll be honest my family loves pulled pork. For me it's just OK. I could take it or leave it except for Brunswick Stew. I love Brunswick Stew, it's the main reason I cook pulled pork. My son is not fond of Brunswick Stew. I told him sorry but with extra pulled pork from this cook in the freezer and another butt in the freezer he's got a bunch of Brunswick Stew coming his way - LOL - maybe I'll try making a minced pork sheppards pie just to change it up.

I believe we have discussed this before. In the admin section of this forum software there is a setting for how the software behaves after hitting the Carrige return. If can be set for 1 of 2 different modes. 1) Just do a Carrige return leaving the cursor on the following line. 2) automatically start a new paragraph after Carrige return leaving the cursor 2 lines down with no way to delete the extra line. Currently the software is set to option #2. This works fine when typing a normal post as it saves you some key strokes. Unfortunately this wreaks havoc on recipe posts. All your ingredients are now in separate paragraphs separated by a blank line with no way to correct the situation. Can we get the software switched to option #1? The only downfall I see is people will have to hit the Carrige return twice in order to start a new paragraph. If there is an easy way for me to do this on a post by post basis I'm more than willing but haven't been able to figure that out. I currently have a few recipes I want to post but not willing with the paragraph after Carrige return situation (just makes for a crappy looking recipe post).

This wasn't what I had planned for the weekend. But had to work Saturday (last minute company decision). After work went to the local Piggly Wiggly and I saw this double pack for $1.09 per lb. I couldn't resist so I changed the game plan. Put one in the freezer. The other one I trimmed up and coated in a vinegar/BBQ sauce. Put it on at 9:30 pm Saturday night. After 10 hours at an IT 174* I pulled it, wrapped in foil and put it back in the KK. Total cook time was 13 hours. Removed from the KK, wrapped in a towel then into a cooler it went. Next I started on my 6 hour Brunswick Stew cook. After resting in the cooler for 6 hours 15 minutes it was still above 140*. Mrs skreef made my favorite Cornbread muffin tops. Served with summer slaw, pickles and an assortment of homemade BBQ sauces.

Looks good and KK looking good too.

Looks delicious. Have you thought of cutting the fat cap off and cooking it separately just for cracklin. I've cooked chicken skins separately just to eat crispy chicken skins.

Nice little bird. I've been meaning to cook some Cornish game hens for a while now. I like your little lit up tree thing in the background.

You sure are posting up a storm lately. After the first of the year I have a salad surprise for you and Dee. Some of the components comes from a store down at my sister's house in FL so it'll take me a bit to get it together. Should have done this when I was at her house for Thanksgiving.

Great meal sweetie. Very funny story about how she opened the cans using her left hand with a right handed can opener. Super effort that was greatly appreciated.

Great looking surf and Turf. Awesome deal on the steaks.

@Aussie Ora we now have our first present under the tree

Hey @wilburpan The bone may be a contributing factor but that is a Smithfield pre injected cut. I find all the pre injected cuts take longer to cook. I think it has to do with all the extra water that needs to be expelled during the cooking process. I try and stay away from the red labeled Smithfield products as they are all pre injected. If sort of pisses me off paying good money for pennies worth of water injection.

More than awesome. Packed very well. I've saved the Outback Pride 4 pack box (for future use) and we'll see just how many air miles can the King Arthur box log - LOL

We were more than thrilled to receive this. A game plan for this weekend is slowly emerging.

Package arrived from down under today. Of course Mrs skreef didn't call and tell me. Wanted it to be a surprise when I got home this evening. It put a big smile on my face. Aussie my friend you outdid yourself this time. Will see if I can come up with something this weekend to do it justice. TY this is awesome.

TY MacKenzie will try and get a real money shot this weekend. Delay tactic for $43 worth of free shipping. Next time there is a big shipping cost will try it again.

Christmas music will never be the same.

Very tasty. Ora cleaned up nicely.

Okay I talked Mrs skreef into letting me play with one of the softboxes before Christmas. Here it is. The back with 2 switches. The cloth diffuser in place. Inside the softbox. Four 40 watt special photography 5500k daylight bulbs. Those are really big bulbs compared to what you buy for your house. My attempt at showing how much light it puts out. A quick test shot. Last picture using the apples. My family wants to eat my props - LOL Very happy with the purchase. After Christmas when I get the other 2 softboxes I'll post a full review showing everything that came with the setup. A shipping story - this 3 softbox set was $150. I put it in my cart and proceeded to checkout. When it got to the final screen it was $43 in shipping. Crap I knew it was a big box and going to cost a bit in shipping but not almost 50 dollars. I didn't do anything, I just left it as is since I needed to think about this and let the shipping sink in. About 3 hours later I got an email from the company - We see you didn't finish checking out. Here use this coupon code for free shipping. Yea I applied the coupon for free shipping and completed the order. If they would have offered that in the first place I wouldn't have hesitated. Will have to try this stall tactic more often and see what it gets me.

If you get another 50 it'll be a long and lonely 50. Looking back at my youth if I get another 30 I'll be lucky.

That first picture is awesome.

Great looking brisket.