26 minutes ago, Utebird said:

Growing up in utah all we got on tv was niners and broncos and since my family hated football i was left to my own devices, one of the first football games i ever saw was a game where a receiver caught a td and did a celebratory back flip, i thought it was one of the coolest things i ever saw, it was Gizmo williams😄 after that i got a topps football card set i think 1989. I pulled out all the eagles cards and put them in a folder. Around the same time techmo super bowl came out and sports illustrated named randall cunningham the ultimate weapon. So i played as the ultimate weapon on tecmo super bowl against all my friends and around that time really started following the eagles and randall as much as a kid from utah could

Yeah, I think Randall made a lot of people Eagles fans

Going to be going with some St. Louis style ribs on the pellet today.   Going with a style like this guy, only with a different rub and sauce, same cooking method... but with the pellet.   

 

Tricky part... he says 275F.  The Pit Boss has a 225, 250 and 300 setting.  But, since there are hotter spots (generally closer to the exhaust vent) and cooler spots (where the thermometer is for the auger to maintain the temp), I'll be using the 250 setting and putting the ribs on the side nearest the vent.  That should give me a fairly decent 275F.  I'll have a probe thermometer in the area to try to determine how close the temp is to 275.  A little bit of trial and error until I find the 'sweet spots'.  I saw a guy who did a 'toast test'... placing white bread over the entire area of the grill and finding that the area directly over the fire box and the area nearest to the vent were the hottest, and fairly significantly compared to the area nearest the thermostat probe inside.   I won't be bothering with that... but I figure thick St. Louis style ribs will be forgiving enough that I can learn on the go and still get a good meal out of it.  

I'll be putting some thinly sliced Zucchini on the 'cooler' side and letting them cook for about 20 minutes... olive oil, salt, pepper and topped with Parm cheese.   It really doesn't get much better than that!   Taking my first harvest of Swiss Chard tonight as well.  That we will do on the stove top and just giving it a light sauté.  Similar flavor profile for the chard as the Zucchini - olive oil, salt, pepper, but with a bit of garlic in the mix.  

The Ribs will be a bit of sweet, and the rest will be a nice savory.   Pulling some beets tonight also to pickle.  

Ivy League coaches seem to believe the league will move fall sports to the the spring. I suspect power 5 conferences will eventually follow suit. 

 

I just read Charlie Daniels died.

Everyones clock runs down eventually.

1 minute ago, Asg 15 said:

I just read Charlie Daniels died.

Everyones clock runs down eventually.

About the only country musician I could stand

  

4 minutes ago, RLC said:

 

Mayock was never a fan of Clowney, even when he was the consensus #1 pick among the media, Mayock was screaming nonstop at NFLN to not draft him that high. He pounded the table and said Khalil Mack was the much better player, and boy was he right.

3 minutes ago, greend said:

About the only country musician I could stand

I'm a classic rock guy myself but I did like Charlie

2 minutes ago, D-Shiznit said:

  

Mayock was never a fan of Clowney, even when he was the consensus #1 pick among the media, Mayock was screaming nonstop at NFLN to not draft him that high. He pounded the table and said Khalil Mack was the much better player, and boy was he right.

Clowney might help us but then again he seems like he really doesn't care

Clowney better sign before the season gets canceled 

1 minute ago, greend said:

Clowney might help us but then again he seems like he really doesn't care

I wouldn’t be surprised if the Eagles "supposed” offer to him was a one year prove it deal at around 2 mil.  The gross on the deal would have been 18 million but they deducted pain and suffering costs due to dirty hits on Foles and Wentz. 😜

Should have a few decent Anaheim peppers by weeks end. Any recipe ideas?  Not enough for stuffed peppers.  Think of roasting them and mixing with some shredded pork I will be making.  Roast, skin, seed and cut into thin strips. Thoughts

First Jalapeños today going in a tequila lime marinade with cilantro from the herb garden. I know that JR says marinades don’t work on chicken, the alcohol and the citrus acid help infuse these.  I use the blender to pretty much purée the cilantro and jalapeño so that flavor infuses. Will be using chicken tenders which will go into a salad. 

1 minute ago, BigEFly said:

Should have a few decent Anaheim peppers by weeks end. Any recipe ideas?  Not enough for stuffed peppers.  Think of roasting them and mixing with some shredded pork I will be making.  Roast, skin, seed and cut into thin strips. Thoughts

First Jalapeños today going in a tequila lime marinade with cilantro from the herb garden. I know that JR says marinades don’t work on chicken, the alcohol and the citrus acid help infuse these.  I use the blender to pretty much purée the cilantro and jalapeño so that flavor infuses. Will be using chicken tenders which will go into a salad. 

Sounds like a pretty good recipe for fajitas. 

39 minutes ago, BigEFly said:

Daingerfield is much closer to LA. My father in law lives in northeast Texas.  That is Jerrah’s team country.  He probably hates the Eagles. 

But there are parts of east Texas that a pretty cool.  Great largemouth bass and catfish fishing.  Great place to hunt feral pigs.  Most trap them.  Neighbor of my father in law traps them and takes them to a place that fattens them up a bit and butchers them.  He is always barbecuing ribs and shoulders and an occasional ham long smoked. Pretty good eating. He also cures and smokes bellies. Some of the best bacon you will ever eat and leaner than domestic.  Lots of whitetail too.  Some great hiking and camping areas too. Summer is too hot for that in east Texas but considering they only get a month or so of real cold you can really enjoy the piney woods and thickets. That pine belt stretches all the way from the Carolinas.  Now those pines wither out before Dallas, which is, in my mind, the worst part of Texas.  

You mean Baja Oklahoma?

Oklahoma City and Lubbock compete for ugliest city in America.

19 minutes ago, ManuManu said:

Ivy League coaches seem to believe the league will move fall sports to the the spring. I suspect power 5 conferences will eventually follow suit. 

Was thinking this the other day.  I can see more leagues pushing things into next year with non-standard schedules throughout the end of winter and into spring. 

The 4 sports could look very different for the foreseeable future. 

22 minutes ago, Asg 15 said:

I just read Charlie Daniels died.

Everyones clock runs down eventually.

Charlie was an interesting fellow.  He spoke his mind.  Always kind of liked this (warning political content):

https://www.charliedaniels.com/soap-box?b_id=3339&pg=4

9 minutes ago, Asg 15 said:

Sounds like a pretty good recipe for fajitas. 

Good idea. Will mix in with my fajita vegetables.  Have fajitas and was planning to cook towards the end of the week. 

26 minutes ago, BigEFly said:

Should have a few decent Anaheim peppers by weeks end. Any recipe ideas?  Not enough for stuffed peppers.  Think of roasting them and mixing with some shredded pork I will be making.  Roast, skin, seed and cut into thin strips. Thoughts

First Jalapeños today going in a tequila lime marinade with cilantro from the herb garden. I know that JR says marinades don’t work on chicken, the alcohol and the citrus acid help infuse these.  I use the blender to pretty much purée the cilantro and jalapeño so that flavor infuses. Will be using chicken tenders which will go into a salad. 

Sounds pretty good.  For my verde sauce I roast up some anaheims, garlic, tomatillos, onion and garlic, then mix them together with some cilantro, Mexican oregano, cumin seeds, then thin it out with broth a bit.  Goes well with pork. I usually cube a shoulder and slow cook it in the sauce,  saving a little verde sauce to add at the end for a little fresher taste.  

I've left it chunky before to use for tacos and blended most of it together, thinned out the sauce more and added potatoes in the last 30 minutes to make more of a stew served with rice.  Either way works.

14 minutes ago, BigEFly said:

Charlie was an interesting fellow.  He spoke his mind.  Always kind of liked this (warning political content):

https://www.charliedaniels.com/soap-box?b_id=3339&pg=4

I sent this link to my congressman. He's actually pretty good about reading this sort of thing.

54 minutes ago, Asg 15 said:

Yeah, I think Randall made a lot of people Eagles fans

Yup, i still have my monsters of the grid iron Rocket Randall poster😎 i want to get it framed put it in my basement.

13 minutes ago, Utebird said:

Yup, i still have my monsters of the grid iron Rocket Randall poster😎 i want to get it framed put it in my basement.

The Rocketman or whatever the name of it was candy bar sucked. Past that he was great. 

13 minutes ago, austinfan said:

You mean Baja Oklahoma?

Oklahoma City and Lubbock compete for ugliest city in America.

The secret to Lubbock is know where the wind is coming from and try to be upwind from the stockyards if the smell of cattle hurts your nose. (Doesn’t bother me.). I highly recommend the National Ranching Heritage museum in Lubbock. They have about fifty or so ranch structures covering about a couple hundred years. Awesome. Pop in the car and head north towards Amarillo about an hour and a half.  Go to Palo Duro Canyon State Park.  Second biggest canyon in the US.  Truly beautiful.  

Since you are in the area of Amarillo, head west to Albuquerque and then north to Santa Fe. While in Albuquerque, be sure to stand at the corner of Route 66 and Route 66. In Santa Fe, enjoy Old Town. 

There is beauty and wonder everywhere in this great nation, just have to look for it. 

16 minutes ago, DEagle7 said:

Sounds pretty good.  For my verde sauce I roast up some anaheims, garlic, tomatillos, onion and garlic, then mix them together with some cilantro, Mexican oregano, cumin seeds, then thin it out with broth a bit.  Goes well with pork. I usually cube a shoulder and slow cook it in the sauce,  saving a little verde sauce to add at the end for a little fresher taste.  

I've left it chunky before to use for tacos and blended most of it together, thinned out the sauce more and added potatoes in the last 30 minutes to make more of a stew served with rice.  Either way works.

Sound real good. Thanks

54 minutes ago, Asg 15 said:

I just read Charlie Daniels died.

Everyones clock runs down eventually.

 

52 minutes ago, greend said:

About the only country musician I could stand

Great singer/songwriter.  

49 minutes ago, greend said:

Clowney might help us but then again he seems like he really doesn't care

I want no part in him.  Selfish player, over compensated, under producing, not to mention the cheat shots.  

43 minutes ago, BigEFly said:

Should have a few decent Anaheim peppers by weeks end. Any recipe ideas?  Not enough for stuffed peppers.  Think of roasting them and mixing with some shredded pork I will be making.  Roast, skin, seed and cut into thin strips. Thoughts

First Jalapeños today going in a tequila lime marinade with cilantro from the herb garden. I know that JR says marinades don’t work on chicken, the alcohol and the citrus acid help infuse these.  I use the blender to pretty much purée the cilantro and jalapeño so that flavor infuses. Will be using chicken tenders which will go into a salad. 

Fajitas are a great showcase for a great pepper strip.  

43 minutes ago, Asg 15 said:

Sounds like a pretty good recipe for fajitas. 

He beat me.   I concur.