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TheFanatic

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About TheFanatic

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    http://www.grillinfools.com
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    St. Louis

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  1. Anybody looking for Knives? I have this set from Cutco that I have only used 2 knives from, and those two only a couple times. They all have red handles and come in a nice knife roll. I also have this Janus Nesmuk with a black handle that has been recently professionally sharpened. DM me an offer for either of these.
  2. so this happened and it went better than I could possibly expect. First, before I went to the campsite in Bryce, I stopped in at the Barrett Jackson car auction at Mandalay Bay and got right down next to the stage. That's a half check on the bucket list as I did not drive a restomod up to Bryce from Vegas. Now that I got that out of the way, we made it to the site and it was such a glorious weekend. Sure, it was in the 20's every morning and we had to cook breakfast outside. Sure, the cabins were ovens with heaters that had two setting thermostats (off and wicked hawt). Sure, I was on my feet for so many hours cooking and filming that my feet and back ached every night. But.... ...We had two film crews there. We came through on the promised reach for all of my clients by today and we all have gobs more great content so we are going to overproduce like bosses. Our biggest client was asking if she could write me another check this year so I've got a monster check coming before the end of the year for next year (keep in mind this money goes pretty much entirely into the event and I get paid just like the influencers I hire for the event so this doesn't go into my pocket but is reinvested in the business to make it bigger and badder). There was a tiny bit of drama, but then it was over and everyone had a fantastic time. A sponsor came on board 2 days out (whistle pig whiskey) took this event from barely profitable to everyone having a nice chunk of change on top of an all expenses paid trip. It's well below most of the attendees going rates, but it made this event that much more successful. And on top of that, some amazing whiskey for everyone and a brand that is also already talking about 2020 too. If you want to see all the amazing stuff we cooked mainly over campfires, and I'm talking stuff worthy of a 5 star restaurant, go to Instagram and search on the hashtag #SocialFeasts.
  3. Welcome to the dark side. Now we need to talk about the brilliance of baby back ribs 😉
  4. Reverse sear just like a steak. Smoke them to about 120 then sear. Total time is highly dependent on heat of the grill and size of the chops. Cook to temp, not time.
  5. You can follow along on FB. Does that work? Or on Instagram, or Twitter, or whatever.
  6. So I'm flying to Vegas tomorrow and then driving to Bryce Canyon Utah on Friday morning where we will commence the first annual Social Feasts event. This is an event where I take a bunch of social influencers out to a scenic location, and we cook, drink, revel, mingle and generally have a good time and them share all that with the masses via social media, all the while promoting a few products so that we can get brands to pay for it all. We will be grilling/campfire cooking for four days. Here's the menu: #SOCIALFEASTS ARRIVAL DINNER OCTOBER 4 SPECIALTY COCKTAIL PEAR THYME SANGRIA CINNAMON APPLE SANGRIA UPSIDE DOWN PORK NACHOS CABOT CHEESE BOARD CHARCUTERIE WITH SMOKED PRINCE WILLIAM SOUND SALMON HOMEMADE JAMS & CHUTNEYS SPICED NUTS ZA’ATAR GARBANZO BEANS BREAKFAST OCTOBER 5 RACK OF LAMB WITH WITH ANCHO HONEY SAUCE - My recipe PORK & FARM ON A STICK BREAKFAST SAUSAGE & VEGGIES ROASTED HATCH CHILE CHEDDAR BISCUITS WITH MARMALADE HONEY BUTTER HONEYED FRUIT SALAD AND SMOKED MEATS & CHEESES LUNCH OCTOBER 5 GET OUT AND EXPLORE THE BEAUTY OF BRYCE CANYON. BURGERS WILL BE AVAILABLE FOR THOSE AT CAMP. BURGER BAR TOP IT THE WAY YOU LIKE IT DINNER OCTOBER 5 ASADO WHOLE HOG WITH SOUTH CAROLINA MOP APPALACHIAN PINTO BEANS DUTCH OVEN CORN PUDDING CUCUMBER CELERY OLIVE ODYSSEY SALAD PHOENIX FLATBREAD GRILLED CHOCOLATE CARAMEL TOFFEE COOKIES SPECIALTY COCKTAIL SMOKED WHISTLE PIG OLD FASHION BREAKFAST OCTOBER 6 BEEF MARROW BONES CRINKLY COCONUT SCONES JAPANESE FLUFFY PANCAKES WITH STRAWBERRY SRIRACHA SYRUP WHOLE HOG HASH WITH BELLY, CRACKLIN & LOIN LUNCH OCTOBER 6 TRI-TIP TACOS PORK VERDE TACOS KICK BACK WITH TACOS AT CAMP OR FIND A NEW ADVENTURE BY JEEP, HORSE OR ON FOOT. DINNER OCTOBER 6 SPECIALTY COCKTAIL SMOKED GRAPEFRUIT PALOMA COPPER RIVER CEDAR-PLANKED SALMON SQUATCH SALMON BLOW TORCH PORK RIBS - My recipe EGGPLANT WITH BUTTERMILK SAUCE DUTCH OVEN BREAD S’MORES CROQUEMBOUCHE BREAKFAST OCTOBER 7 BONE-IN PORK CHOPS DECADENT FRENCH TOAST WITH HOMEMADE STRAWBERRY JAM & MAPLE WALNUT APPLE CHUTNEY ROASTED POTATO & VEGGIE HASH WITH OPEN-FACED EGGS LUNCH OCTOBER 7 COLD COPPER RIVER SALMON NOODLE BOWLS DINNER OCTOBER 7 SMOKED SALMON NAAN WITH CREAMY DILL ‘SMEAR HANGING TOMAHAWK STEAKS WITH COWBOY BUTTER SMOKED PASTA WITH SAGE GARLIC BUTTER & BACON DRIPPINGS GRILLED ELOTE DUTCH OVEN BERRY BACON GRANOLA CRUMBLE SPECIALTY COCKTAIL TOMAHAWKS WITH WHISTLE PIG WHISKEY ON THE ROCKS It's not @[icon] going to educate an entire country about the joy and manner of american BBQ, but it's going to be a damn fine time
  7. How long does it take to have to fight the meat and the knife when slicing? And if that doesn't take very long to happen after a good sharpening, then look at a harder grade of steel that will hold an edge longer. Also, let the knives designed to cut bone, cut bone. Don't do that with your carvers.
  8. So they started work yesterday. A couple hours into demo, I got the call. "Hey, this is <my contractor>. Do you want to come out here and see what we found?" That's never a good call. About 8 joists were rotted all to hell. So my bill just went up a grand.
  9. The back deck is being semi demolished as I type. We are shoring up all the bad spots, replacing some rails, repositioning some steps and most important, adding an outdoor kitchen with cabinets, counter tops, etc.
  10. I was 13 and in 7th grade. Not sure I could do that. 1996 on the other hand!
  11. I hate to say this, but I'm the guy. I'm the reason for the all the pumpkin spice crap. I love it all . I'm not proud of it, but it's who I am.
  12. What is the world coming to? Next thing you know, you will be espousing the virtues of the Baby Back Rib to all that will listen!
  13. No, but if you do, let me know how it goes. I'll add it to my smoke woods list.