1 hour ago, TEW said:

So to play off of my question yesterday, who on the Eagles is likely to regress this year?

Brooks, Kelce, Graham and Desean all have injury and/or age working against them. It could be argued Alshon is already there, so I won’t count him. Any others?

Desean can’t regress from last year.  I’m hopeful that we see the same level of play from Kelce and Brooks.

IMO, Graham is far and away the most likely candidate for a meaningful regression that hurts us.

2 hours ago, BigEFly said:

Got my mortar and pestle today. Tomorrow I clean it and cure it.

The Guga food guy’s video of beer can chicken inspired me to makes use of Giant’s $.99 lb sale on legs and thighs (and allegedly quarters but none at mine. Tomorrow I may try to find at another store for Instant Pot Coq du Vin (JR, I will pm the recipe after I try it to see how it compares the the recipe I use that is 95% Julia Child’s.  Always used fatback but this recipe calls for bacon.  Always used a cut up chicken not just leg quarters but the thighs are the best meat for that.).  I made a garlic butter sauce with some other spices and slow grilled them. Had that for lunch. For supper I have the rubbed and "cured” baby backs smoking away. Damn, this isolating is going to make me fatter. 
 
I watched the Guga videos on dry aging. I have a refrigerator in the basement that always has room for something like that. I needed to get out to the local meat sellers to see what they have.  I plan to start with something already aged some. I have been looking at the bags I need.  Has anybody tried that?

Sounds great.   I decided to switch up the grill/smoker that I was going to get.  And I got a pellet grill/smoker.   I'm sure there are some that are going to be dead set against it... but that's ok.  It was in the price range, though a little higher... I pushed up from the $400 to $500.  Got the cover, got a pizza stone for it, and a pizza peel, and with 2 (40lb) bags of pellets, with $50 for delivery, this whole thing came in just a hair over $700.  I've been wanting grill (wood-fired) pizza at home.  This will make that happen.   And... this is made in the USA.  So, its nice to help a family owned business along the way.  (I read up on them and they started in 1999.  A father and his two sons.)

 

https://furiousgrill.com/pit-boss-austin-xl-review/

 

I won't deny, I ultimately was brought in by the convenience and the price point... combined with the option to sear directly over the fire-box.  I rarely need a sear like a 5-star steak house... but apparently, when this little firebox is cranking at full power... you get serious flame broiled results.   It can get to 500 degrees (or so they claim), but I don't plan on using it at anywhere near that temperature very much.   If I want to do a pizza, I'm guessing that exposing the fire box and putting the pizza stone over that will give me more than enough temperature for a great pizza... and that will only be done if I find that the crust needs a hotter stone.  

Ultimately, what this is for... is an outdoor kitchen type option when its too blasted hot outside to be able to cook inside!   And having a fire box that you can virtually set and forget means... I won't have to be outside babysitting it, unless I want to.  

A few things that really attracted me to it... and yes, I was busy 'Youtube scouting'... was watching a guy make 2 briskets and 3 racks of ribs at the same time on this thing.  I've seen the smoke rings its capable of... but I'm really after the convenience.

Between this, and the Instant Pot (which can be taken outside when being used to keep the steam out of the house too), my wife and I should be able to do almost all of our summer cooking outside this year.  

Looks real nice. I have thought about upgrading my smoker and a firebox i can feed is a must   Do you have to use pellets in that or can you use coals and feed the firebox?

11 minutes ago, BigEFly said:

Looks real nice. I have thought about upgrading my smoker and a firebox i can feed is a must   Do you have to use pellets in that or can you use coals and feed the firebox?

Pellets only.   It's fed by an auger.   Maybe when I retire I'll upgrade to a firebox that needs to be babysat.  

 

That's Traeger's version... but its the same basic principles.  The biggest differences are in no particular order:

Traeger gives better temp control (Pit Boss allows only to be set to specific temps, "Smoke", 200, 225, 250, 300, 350, 400, 450, 500 and "High") Traeger allows you to connect to it via WiFi to watch the temps, change temps, etc.
Pit Boss gets hotter (Traeger says it can get to 450, but from what I've seen of reviews online... it gets close to 450, but can't really maintain it.
Pit Boss offers the exposed flame of the firebox for searing.  Traeger does not, though I did watch a video where a 'pit master' did expose it by doing everything against the rules of the device to get a sear, and the Traeger worked as well.  Pit Boss just has that feature built in.  
Pit Boss is overall cheaper, and doesn't claim to require their brand of pellets to work.  They claim any pellets will work.

 

Sadly, there is no way to add your own wood to the machine, specifically.  The box to the side is the "Hopper" where the pellets are stored and where the auger gets them to feed into the fire box.

I have an electric smoker, cost about 150 bucks, ive had friends with treagor pellet grills and there isnt anything i cant do in my electric smoker just as well as a pellet smoker.

Treagors are nice though, over my budget but top notch smokers!

3 hours ago, BigEFly said:

Got my mortar and pestle today. Tomorrow I clean it and cure it.

The Guga food guy’s video of beer can chicken inspired me to makes use of Giant’s $.99 lb sale on legs and thighs (and allegedly quarters but none at mine. Tomorrow I may try to find at another store for Instant Pot Coq du Vin (JR, I will pm the recipe after I try it to see how it compares the the recipe I use that is 95% Julia Child’s.  Always used fatback but this recipe calls for bacon.  Always used a cut up chicken not just leg quarters but the thighs are the best meat for that.).  I made a garlic butter sauce with some other spices and slow grilled them. Had that for lunch. For supper I have the rubbed and "cured” baby backs smoking away. Damn, this isolating is going to make me fatter. 
 
I watched the Guga videos on dry aging. I have a refrigerator in the basement that always has room for something like that. I needed to get out to the local meat sellers to see what they have.  I plan to start with something already aged some. I have been looking at the bags I need.  Has anybody tried that?

Well, the guy who says marinade is worthless for chicken is back to say that beer can chicken is another myth. The beer simple doesn’t get hot enough to do diddly. 

21 minutes ago, justrelax said:

Well, the guy who says marinade is worthless for chicken is back to say that beer can chicken is another myth. The beer simple doesn’t get hot enough to do diddly. 

I concur.  Drink the beer, brine the chicken.

MLB owners are so damn stupid 

4 hours ago, bpac55 said:

The sad reality of almost all Eagles draft picks.  No intention to have them contribute right away.

I don’t mind that as much as most. My problem is in taking players you don’t expect to contribute immediately who also don’t have much upside.

It makes no sense.

Want to give everyone a redshirt year? Fine. But you need to get something in return for that lack of year one production. If you’re telling me a guy won’t contribute year one because he is raw but has the tools to develop into a multiple time pro bowler, I like that move. But if you are taking some mediocre 24 year old unathletic rookie with no upside, sorry, it makes zero sense.

3 hours ago, eagle45 said:

Desean can’t regress from last year.  I’m hopeful that we see the same level of play from Kelce and Brooks.

IMO, Graham is far and away the most likely candidate for a meaningful regression that hurts us.

I’m not convinced that last year was Jackson’s new normal. He’s actually been pretty healthy throughout his career and his injury from last year shouldn’t impact his speed.

9 minutes ago, TEW said:

I’m not convinced that last year was Jackson’s new normal. He’s actually been pretty healthy throughout his career and his injury from last year shouldn’t impact his speed.

He's saying we got basically nothing last year, so anything from him this year is bonus compared to last year.

56 minutes ago, LeanMeanGM said:

MLB owners are so damn stupid 

They also have the worst commissioner in all of professional sports 

2 hours ago, LeanMeanGM said:

MLB owners are so damn stupid 

50 games last year the Phillies were the no. 3 seed in the NL. And the nationals missed the playoffs. Just saying lol 

Man, I think Miles Sanders in Year 2 is going to be phenomenal! Top 5 RB in the NFL stuff. Great receiving ability mixed with that tenacity to shed first contact. Awesome vision. Can't think of a player I'm more excited to watch in 2020.

 

4 hours ago, justrelax said:

Well, the guy who says marinade is worthless for chicken is back to say that beer can chicken is another myth. The beer simple doesn’t get hot enough to do diddly. 

Beer can chicken isn’t supposed to taste like beer. It is really more the position of the bird and the self basting. The bird stays moist.  It’s like a rotisserie chicken almost. If I want flavor into the chicken, I inject. 

45 minutes ago, Iggles25 said:

Man, I think Miles Sanders in Year 2 is going to be phenomenal! Top 5 RB in the NFL stuff. Great receiving ability mixed with that tenacity to shed first contact. Awesome vision. Can't think of a player I'm more excited to watch in 2020.

 

And I think the coaches share that same enthusiasm. I think in Sanders there's real potential that they've found themselves a real top player at his position. And perhaps one of the best weapons in the NFL for the next few years. 

2 minutes ago, UK_EaglesFan89 said:

And I think the coaches share that same enthusiasm. I think in Sanders there's real potential that they've found themselves a real top player at his position. And perhaps one of the best weapons in the NFL for the next few years. 

Absolutely, he is a star in the making. His versatility is going to be fun to watch over the years. 

4 hours ago, Iggles_Phan said:

I concur.  Drink the beer, brine the chicken.

Same sort of result as my garlic butter baste on the thighs and legs. Butter helps seal in the juices and the garlic and spices make the skin taste yummy. 

58 minutes ago, Iggles25 said:

Man, I think Miles Sanders in Year 2 is going to be phenomenal! Top 5 RB in the NFL stuff. Great receiving ability mixed with that tenacity to shed first contact. Awesome vision. Can't think of a player I'm more excited to watch in 2020.

 

Better than Zeke and on level with Barkley. 

21 hours ago, QBhunter58 said:

love Al Harris. Shame we flipped him for Jerome McDougle... With Polamolu on the board 😞

Al Harris was over rated a walking P.I. magnet.

10 hours ago, Iggles_Phan said:

I concur.  Drink the beer, brine the chicken.

I'll disagree.  Drink the beer and smoke a cigar while you grill a t-bone.

6 hours ago, BigEFly said:

Better than Zeke and on level with Barkley. 

How many yards could he have had if he didn't miss the holes early in the season.

To his credit he corrected that problem pretty quickly

1 hour ago, greend said:

Al Harris was over rated a walking P.I. magnet.

Al Harris would be better than any corner the Eagles trotted out the last 3-4 years though.  He would be a great #2 to line up with Slay.

7 hours ago, BigEFly said:

Beer can chicken isn’t supposed to taste like beer. It is really more the position of the bird and the self basting. The bird stays moist.  It’s like a rotisserie chicken almost. If I want flavor into the chicken, I inject. 

Never meant to say it did. My point is the beer doesn’t get hot enough to mist so it doesn’t moisten the chicken. Even if it did, the dark meat is below the mouth of the can and never gets any benefit. A rub and garlic butter is way better. Alternatively, basting when the chicken is more than half done, and continuing, a little bourbon, brown sugar, and cumin will do the trick. Best of all is to spatchcock the chicken, radically reduces cooking time so the chicken is more moist.