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2Young2BBald

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About 2Young2BBald

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    Footbaldguy
  • Birthday 09/30/1968

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    kojak_baldguy

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  1. Muir Woods is amazing. If you can't get a time there, Armstrong Woods to the North was subdued but rather awe inspiring. We sort of found it by accident AND you can hit the Korbel Tasting Room on your way back to the 101.
  2. Meeting some friends at their place for drinks tomorrow night and want to bring a few smoked appetizers. I've landed on doing the bacon wrapped pickles, but want to do some form of smoked cheese dip in a small cast iron skillet. Lots of queso and beer cheese with pretzel dips out there; but I'd like something a little different. I quick searched the thread and didn't see anything similar. n Anyone have a "different" type smoked cheese dip idea?
  3. Almost 48-hours post Moderna dose #2 and I feel like I stole something both being done and that, other than maybe some slight fatigue, I came through with no other impacts!
  4. In this same vein, I have been trying to use this thread to "guess" how I will react to Moderna dose #2 tomorrow morning. Taking all things into consideration (age 52, generally healthy and having had Covid last March), I suspect I will experience some fatigue and headache around the 12-hour-ish mark. Total non-scientific and rather based on the FBG scale.
  5. I last minute wanted to add lamb to the menu this weekend. It was impossible to find chops, but I did find 3 lbs of lamb shoulders. Searching around I found this Steakhouse style marinade. I wanted something different compared to the traditional Greek type approach. For the steak seasoning, I used Penzy's Chicago Steak Seasoning. I followed the both the marinade and cooking instructions to the letter (upping things for 3lbs) and the outcome was amazing; seriously some of the best lamb I have ever had (restaurant, home or otherwise). The temp when done was 148 and it was so tender it coul
  6. I am so out of touch with this sport. I had no clue about them tossing down dirt at Bristol until I heard Clint and Jeff talking about it late in yesterday's broadcast (which I watched all of like 12 minutes of). I suppose I get the novelty of racing on dirt, but what I don't get is why such an iconic track as Bristol? Will they be racing outlaw type cars, or the base car with some possible tire and splitter mods? Lastly, will there be "ringers" like road courses (does a guy like Tony Stewart still race anything and everything and could he be in the field)? I suppose NASCAR accomplished w
  7. I travel exclusively for work having spent over 180 days in hotels since the first of August; which also included around 2-dozen flights. I was lucky enough to be home the day my state opened to 50+ and was able to snag an appointment at my providers mass site for the Moderna vaccine that day. Like most have said, only some soreness in the arm but other than this no other effects. To be sure I am home for my 2nd dose, I was going to secure paid time off from my "bank" but thought I'd read something about additional leave being added to our package for Covid related concerns. Sure enough, l
  8. I have been toying around with Mac & Cheese since I first got my smoker and think I've put together a pretty easy but solid recipe. I made three batches this week, one for home, another for a neighbor for snow blowing my drive while I was out of town and one for my wife to take to a girls weekend. Feedback all around was that it was amazing; so much so my neighbor asked for the recipe. I hadn't taken the time to write this down, but put it in an email. I thought I'd share it here as a sort of thanks to you all for what I've learned. 16oz box of elbow mac (I cook to 9.5 minutes)
  9. Played "what's in my fridge" to make some of the best fish tacos I've ever had last night. I found a bag of Costco Orange Roughy in the freezer and marinated it in olive oil, garlic, a couple of hot peppers (de-seeded) from the freezer, lemon and Penzy's Northwoods Fire and Mural of Flavor Seasoning. After a few hours of marinading, I smoked these using GM Fruitwood pellets for a little over 30-minutes at 300 in a cast iron skillet. They soaked up the smoke in such an amazing way. I made a salsa to top these with avocado, tomato, red onion, cilantro, lime, salt and pepper; which also sat f
  10. Nailed it! All done with the GM Davy Crocket. Did the Mac and cheese the day before (2 of them), the wings early in the morning and then at 400 in the oven to crisp them up. Did the ribs using Triggs 321 method. I had to up the temp to 275 for the last hour to get them to 200. The crab was a late edition and used the smoker to make garlic lemon butter. Also did Bacon wrapped pickles. I just wish I’d made more. Served these with ranch.
  11. Thanks all for the quick feedback. The plan has changed!!
  12. I need some advice. I am going to be cooking for a small group of folks Saturday, cooking Mac & Cheese, ribs and chicken wings. We'll be out of town, so I'll be smoking all of this on my Green Mountain Davy Crocket tailgate smoker, which will mean I'll have to do things in waves. I can do the Mac & Cheese the day before. I am going to use Johnny Trigg's 321 method on the ribs and plan on doing them before the wings. To keep the ribs warm, my plan is to wrap them back in the foil from the 2 hour phase and put them in my Yeti. I heard of the whole cooler idea while listening a podc
  13. I'll be trying Bacon Wrapped Pickle Chips next weekend. I'd sent this to a buddy who tried and and the feedback I got was to be sure to use salt free rub or seasoning; ask the bacon and pickle are obviously already way salty. I've been listening to Smoking Podcasts while working out lately and have a list of things to search up and try which include: Smoked beef hot dogs (premium Nathan's) with nacho cheese, bacon and jalepenos Smoked meatloaf with smoked ketchup Reverse seared smoked potatoes Smoked, grilled pineapple margarita
  14. Question about burnt ends. The first time I tried these, I smoked them fat side up. The flavor was amazing, but they were a little fattier than I would have liked. For today's batch, do I: Smoke them fat side down? Trim the fat before smoking and smoke them fat side up Smoke them fat side down for like 2/3rds of the smoke and then fat side up for the last 3rd? Thanks in advance for any advice shared!!
  15. Adding my as I have recently purchased a Green Mountain Davy Crocket Smoker. I have great success with all kinds of meats, but am having the most fun with more out there stuff. Made 2 kinds of jerky last week; a traditional teriyaki and a Dr. Pepper jalepeno. Both came out perfect using GM's Gold pellets. I've had several batches of mac and cheese come out mind blowing. I don't really follow any specific recipe, but the Killer Hogs seasoning and "globs" of cream cheese are what makes it. The globs end up being smoky flavor bombs as they pick up a ton of good smoky flavor. I made stuffi
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