Saturday, September 17, 2016
Wednesday, June 11, 2014
Backtoms Tailgate 2014
Based on random conversations with several of you it is sounding like we should try to plan our sort of annual football game tailgating for the Auburn game on October 11. We will plan on getting the same trailer we've had in the past. Shoot me an email and pass the word along so we can start trying to lock this down.
Saturday, January 18, 2014
CyberQ Wifi First Impressions
James and I gifted each other temperature controllers for our Big Green Eggs for Christmas. I finally used mine last weekend and thought I'd make some notes in case it might help anyone out in the future.
First, why would you need a temp controller? On multiple brisket sessions (~12 hours) I've woken up at the crack of dawn to find out that my temp has dropped substantially from where I want it. I think James has had the opposite problem where his temp has went higher than his target. I'm an old man and like my undisturbed sleep, so if there's a way I can sleep and keep my set temp I'm interested. We knew we wanted the option to monitor/control our temperature with our phones and iPads. The field was narrowed down to:
The Stoker can run multiple cookers at the same time, but that wasn't very important for our current needs. The CyberQ advertises an open lid detect feature whereas the Stoker appeared to make you hit a button if you're going to open the lid (if I read the manuals correctly). This seems like something that would eventually be handled by the Stoker software since the CyberQ's open lid detection just shuts the fan off if it sees the temperature ramping up quickly. After pricing out the device and fan suggested for an XL BGE the CyberQ WiFi was the less expensive option. When we ordered these in Dec 2013 it was cheaper to get them at firecraft.com than the manufacturer's site.
James received and tested his before I did. Leveraging his experience I knew I was going to need to keep the the Egg's top vent and the blower damper closed a good amount for a low and slow cook. Here's what I ended up going with.
Now for the cool part. By default you can connect directly to the CyberQ over wifi as long as you're in range. The more useful configuration for my needs is to configure it to connect to your wireless router. If you enable port forwarding on your router you can then access the CyberQ over the Internet. The web interface is pretty basic looking, but it gets the job done.
The sausage wasn't burned to a crisp, I had taken if off a long time before I grabbed the screenshot.
First, why would you need a temp controller? On multiple brisket sessions (~12 hours) I've woken up at the crack of dawn to find out that my temp has dropped substantially from where I want it. I think James has had the opposite problem where his temp has went higher than his target. I'm an old man and like my undisturbed sleep, so if there's a way I can sleep and keep my set temp I'm interested. We knew we wanted the option to monitor/control our temperature with our phones and iPads. The field was narrowed down to:
The Stoker can run multiple cookers at the same time, but that wasn't very important for our current needs. The CyberQ advertises an open lid detect feature whereas the Stoker appeared to make you hit a button if you're going to open the lid (if I read the manuals correctly). This seems like something that would eventually be handled by the Stoker software since the CyberQ's open lid detection just shuts the fan off if it sees the temperature ramping up quickly. After pricing out the device and fan suggested for an XL BGE the CyberQ WiFi was the less expensive option. When we ordered these in Dec 2013 it was cheaper to get them at firecraft.com than the manufacturer's site.
James received and tested his before I did. Leveraging his experience I knew I was going to need to keep the the Egg's top vent and the blower damper closed a good amount for a low and slow cook. Here's what I ended up going with.
![]() | ||
| Top Vent |
![]() |
| Fan |
![]() |
| Damper opening |
![]() |
| CyberQ Web Interface |
The sausage wasn't burned to a crisp, I had taken if off a long time before I grabbed the screenshot.
Saturday, January 11, 2014
My latest addition
Just picked this up earlier this week. It is the SW1911TA. Have not had the opportunity to shoot it yet.
Also went to my first Grand American Coon Hunt down in Orangeburg, SC, last weekend. Most dogs I've ever seen in my life and who knew there were so many coon hunters. Don't think I've ever seen my father-in-law ever so excited to be somewhere.
Thursday, June 20, 2013
Bump 6/20/2013
What's been going on lately?
Luke got some of us on GroupMe. You can install an app on your phone and easily BS with us. Let us know if you're interested.
Summer doesn't officially start until tomorrow, but I've been gearing up by:
Cooking up meats on the Big Green Egg
Helping judge a bikini contest
Need a good beef chart? The American Angus Association has this.
Luke got some of us on GroupMe. You can install an app on your phone and easily BS with us. Let us know if you're interested.
Summer doesn't officially start until tomorrow, but I've been gearing up by:
Cooking up meats on the Big Green Egg
Helping judge a bikini contest
Need a good beef chart? The American Angus Association has this.
Thursday, April 18, 2013
Sunday, January 20, 2013
Tuesday, December 4, 2012
Gator Bowl
Anyone have interest in going to the Gator Bowl? I plan on going and wanted to see if we could get together and buy a group of tickets.
Saturday, November 17, 2012
Hostess
My procrastination caught up with me today. I was going to go stock up on Zingers and Twinkies (since the union would rather not have jobs at all), but I was late to the game.
I had to settle for donettes--which are good too, but not what I was hoping for.
I had to settle for donettes--which are good too, but not what I was hoping for.
Wednesday, November 7, 2012
Extreme Home Makeover
James, your former home has officially been converted to the local party pad. The hot tub was installed yesterday. I think the pole is coming in this weekend.
Saturday, October 13, 2012
Chicken Fried Steak Review
Tried the Chicken Fried New York Strip at Jack Allen's Kitchen.
It was good, but as usual, the breading had little adhesion. Maybe one day science will advance to the point where we can get this stuff to stick to the meat.
It was good, but as usual, the breading had little adhesion. Maybe one day science will advance to the point where we can get this stuff to stick to the meat.
Friday, October 12, 2012
1911 Finally Came in
We ordered a Kimber Grand Raptor II from a local shop about a year ago. It finally showed up.
Tuesday, October 2, 2012
Bulldog Club RV Parking
Can any of you Bulldog Club members get me a parking pass for an RV for the Oct. 13th TN game? The only free parking is at the horse park which is way too long of a walk for a fat kid. Wish I could have made it down for the A&M. Actually still might come for the day, but will have to wait and see.
Monday, October 1, 2012
Thursday, September 6, 2012
Flowzie
On James's suggestion, I picked up a Flowzie. Collapsible huggies are a must if you're on the go, but this is ok for home or special event use. You're committed to finishing your drink if you hit the button. I can only assume that any unattended, Flowzied drinks you leave around will be irresistible to some fool hitting the button. But, if you're ready to "Hit it and Quit it" get a Flowzie.
Wednesday, August 22, 2012
Keeping Austin Weird
Background on Keep Austin Weird. Let's just say, minus Vegas, Austin has some of the most exotic people watching known to man if you are interested in seeing some oddball peeps. A common topic of discussion among the less weird is where exactly do these people work that allows them to look like that? The conversation usually leads to a few of the local food chains that specialize in having wackos preparing and serving your food which leads to someone saying, "there can't possibly be enough of those establishments for all of these nuts" and everyone has a good chuckle. Well, I've found an actual office environment I can add to the list.
For my current job I've been working as a consultant that serves as an embedded resource with various teams/companies. Of course the final verdict on most of these places is wow...they suck and I'm glad I'm not a permanent employee there, but one office in particular takes the cake.
To say that this office embraces diversity would be an understatement. I'm not positive on their hiring process, but I'm guessing there must be some sort of points system based on your quirks, tattoos, piercings, and general lack of a "normal" appearance. The less mainstream, the more likely you are to be hired.
My words cannot provide the correct justice, but I'll do my best to explain some examples of what I mean:
For my current job I've been working as a consultant that serves as an embedded resource with various teams/companies. Of course the final verdict on most of these places is wow...they suck and I'm glad I'm not a permanent employee there, but one office in particular takes the cake.
To say that this office embraces diversity would be an understatement. I'm not positive on their hiring process, but I'm guessing there must be some sort of points system based on your quirks, tattoos, piercings, and general lack of a "normal" appearance. The less mainstream, the more likely you are to be hired.
My words cannot provide the correct justice, but I'll do my best to explain some examples of what I mean:
- Electronic cigarette guy - this guy has a mo-hawk, wears camo cargo shorts everyday, and routinely smokes his electronic cigarette in most meetings he attends (and at his desk). And I haven't been close enough to tell whether he's puffing the e-cigarette or the real deal, but I routinely see him outside for smoke breaks throughout the day.
- Pootie Tang - This is the white/Asian version, but he comes complete with the glasses, super-skinny frame, and the braided pony-tail. All he needs is the fur coat and he'd win the look-alike contest. He's not on my team so no word on whether he actually talks like Pootie...but that would be awesome..
- The Canuck - I can't knock him so much for this, but he is a profuse sweater. On a daily basis I see the sweat bands forming on his shirt front, back, and pit area while doing nothing more than sitting at his desk or attending a meeting (inside). Maybe I should introduce him to the magic of an undershirt. Anyway, he sort of sounds like Jeff Spicoli with the exception that you'll also get more "aboots" than you can handle. I've also calculated that 70% of his sentences end with "etc, etc"
- Ron Jeremy - I can't speak for his bedroom manner, but this dude is about 5 foot nothing and is significantly larger in diameter than me. I only call him Ron Jeremy because of the resemblance with his hairdo. I'm guessing this guy does the majority of his clothes shopping at souvenir shops and Spencer Gifts since he's always got the "funny" t-shirt on.
- John Kruk - Seems like a good ol' boy...probably somebody Luke would enjoy hanging out with. I'm not sure I've seen a day go by yet that he hasn't had some sort of sports apparel/jersey on.
- Summertime Santa Claus - Has the full, white beard and typically wearing shorts, white socks, and sandals. He's also very jolly as I can hear his laugh throughout the day while he's discussing random thoughts and music with John Kruk.
- The Historian - I'm seeing a pattern with this guy. Come Friday afternoon around 3 PM he usually strikes up a conversation about various historical facts/empires which typically last a couple of hours or at least I'm usually out the door so not positive exactly when they stop. I've overheard more about Roman and Persian history in the last few weeks than I ever heard in school.
- Michael Bolton - Think more of the long-haired version, but picture him like he's starring in a role on Dazed and Confused.
I could go on, but this is even starting to bore me.
Tuesday, August 21, 2012
New Chapter: Columbia, SC
Austin has been good to me since college, but soon I'm going to be breaking up the Korean double-team on our street as I've accepted a new job and I'll be taking my talents to Columbia, SC.
Next week we are headed out to do a little house hunting and then I start my new job after Labor Day. Shey and Maci will be holding down the fort in Texas while I do a bit of commuting, and then we plan on our full move in October.
The Backtoms Tailgate is still on for the Texas A&M game on November 3. The tailgating trailer has been secured and as it gets closer we can work out some of the details. I put in an order for 10 tickets which are allegedly spoken for, but tickets are still available as best as I can tell if you are ready to commit.
Next week we are headed out to do a little house hunting and then I start my new job after Labor Day. Shey and Maci will be holding down the fort in Texas while I do a bit of commuting, and then we plan on our full move in October.
The Backtoms Tailgate is still on for the Texas A&M game on November 3. The tailgating trailer has been secured and as it gets closer we can work out some of the details. I put in an order for 10 tickets which are allegedly spoken for, but tickets are still available as best as I can tell if you are ready to commit.
Labels:
football,
mississippi state,
tailgate,
trip,
vacation
Beer Tip
If you've glanced at the Yeti owner's manual you've probably noticed the Magic of Rock Salt section.
James tested it out last weekend.
The only problem was it froze the cans to an undrinkable state. If you've had the beer on ice for a while, pull them a little early to let them thaw.
The only problem was it froze the cans to an undrinkable state. If you've had the beer on ice for a while, pull them a little early to let them thaw.
Tuesday, July 17, 2012
Backtoms Tailgate
I think the general consensus this year was to shoot for the Texas A&M game on November 3 for the annual tailgate. So let's make that happen.
I've contacted the same place we rented the tailgate trailer from last year and we can get the same setup again. If we want to do that we should act sooner rather than later to make sure we can get it. For those, that didn't make it...it is a sweet setup:
7x14 Tailgating Trailer
55inch LED Samsung TV Outside
Bose 10 SoundDock
CO2 Keg Tap
10x20 Tent
15 Logo Chairs
3 x 6foot Tables with Table Cloths
50inch Samsung TV Inside
Frozen Margarita Maker
Cooler
Dish Network with Locals, Sports Package and ESPN GamePlan
Grill
3000 Watt Honda Ultra Quiet Generator
On Site Staff
No problems with anything being stolen and we were able to lock up our stuff in the trailer during the game. The location was awesome last year as well. We basically need to show up with food & beverages. Let me know if you are in and we can divide the cost appropriately and start getting some plans together.
Sunday, June 24, 2012
Pizza on the Big Green Egg
Nunnrey got an XL BGE last weekend, and we put it through its paces yesterday on pizzas.
We used the plate setter with the legs down, and the XL pizza stone.
We ran it with the top and bottom vents wide open. Just about there on the temp.
Once the needle maxed out, it was time to bake.
In all, we did five pies with two of Nunnrey's dough recipes and one of mine. I think Nunnrey's were all King Arthur Bread Flour, and mine was a blend of KA Bread and some Type 00 I picked up at an Italian market. They all came out pretty good. We were letting them cook in the 2-3 minute range. Check out that bottom.
I forgot to shoot the temp during peak heat, but this was the stone temp after we had wrapped up. I'm guessing we were closer to 700F in mid-bake.
We used the plate setter with the legs down, and the XL pizza stone.
We ran it with the top and bottom vents wide open. Just about there on the temp.
Once the needle maxed out, it was time to bake.
In all, we did five pies with two of Nunnrey's dough recipes and one of mine. I think Nunnrey's were all King Arthur Bread Flour, and mine was a blend of KA Bread and some Type 00 I picked up at an Italian market. They all came out pretty good. We were letting them cook in the 2-3 minute range. Check out that bottom.
I forgot to shoot the temp during peak heat, but this was the stone temp after we had wrapped up. I'm guessing we were closer to 700F in mid-bake.
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