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BillDBastard

Grilling 2018

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Does anyone here use a temp probe to monitor the temp inside the grill plus the meat. I'm looking at some of the blue tooth enabled set ups and as impressive as they seem every one of them has mixed reviews. 

I'm not looking for all the bells and whistles, I just want an accurate reading of the temp in the grill and in the meat. 

Recommendations?

 

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25 minutes ago, chinabald said:

Does anyone here use a temp probe to monitor the temp inside the grill plus the meat. I'm looking at some of the blue tooth enabled set ups and as impressive as they seem every one of them has mixed reviews. 

I'm not looking for all the bells and whistles, I just want an accurate reading of the temp in the grill and in the meat. 

Recommendations?

 

 

not wireless, but it's the gold standard..  thermapen

 

I see they've come up with a wired option

https://www.thermoworks.com/ChefAlarm

and a wireless version

https://www.thermoworks.com/Smoke

 

 

 

 

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17 minutes ago, chinabald said:

Does anyone here use a temp probe to monitor the temp inside the grill plus the meat. I'm looking at some of the blue tooth enabled set ups and as impressive as they seem every one of them has mixed reviews. 

I'm not looking for all the bells and whistles, I just want an accurate reading of the temp in the grill and in the meat. 

Recommendations?

 

I'm old school - I use a penetrating meat thermometer to check internal temps after I think it *should* be done, and a probe in the lid to check grill temps. My younger brother likes to use one of the bluetooth devices for his smoker, and he's been pretty impressed with it.   I *think* his is an Aidmax.   

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1 minute ago, Grande Mastere Dreade said:

 

not wireless, but it's the gold standard..  thermapen

I'm just looking for a way to not have to open the lid so often. I'm good with steaks and chicken... But the larger meats that take a long time, I want something better.

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1 minute ago, chinabald said:

I'm just looking for a way to not have to open the lid so often. I'm good with steaks and chicken... But the larger meats that take a long time, I want something better.

i updated the post for a wireless one..  called smoke..   thermapens are what we use in homebrewing

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2 minutes ago, A guy in the Chesapeake said:

I'm old school - I use a penetrating meat thermometer to check internal temps after I think it *should* be done, and a probe in the lid to check grill temps. My younger brother likes to use one of the bluetooth devices for his smoker, and he's been pretty impressed with it.   I *think* his is an Aidmax.   

A buddy of mine thought his briskets and pork shoulders were cooking too fast, so he bought a bluetooth, and when his built in thermometer was reading 210 and the probe he put in via a vent hole said 190, the bluetooth probe inside was reading 268. When he started adjusting to the blue tooth temp he wound up with better results. 

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Just now, chinabald said:

A buddy of mine thought his briskets and pork shoulders were cooking too fast, so he bought a bluetooth, and when his built in thermometer was reading 210 and the probe he put in via a vent hole said 190, the bluetooth probe inside was reading 268. When he started adjusting to the blue tooth temp he wound up with better results. 

if you're talking about those  dial thermometers ?   not reliable at all..   the smoke above , has a air temp probe or meat probe, so you can monitor the smoke chamber ,

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4 minutes ago, chinabald said:

A buddy of mine thought his briskets and pork shoulders were cooking too fast, so he bought a bluetooth, and when his built in thermometer was reading 210 and the probe he put in via a vent hole said 190, the bluetooth probe inside was reading 268. When he started adjusting to the blue tooth temp he wound up with better results. 

Thanks for that - makes me think I need to make sure the thermometers I'm relying on are at least close to calibrated.  I've been guilty of "more done than I wanted" on a few occasions. 

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6 minutes ago, Grande Mastere Dreade said:

if you're talking about those  dial thermometers ?   not reliable at all..   the smoke above , has a air temp probe or meat probe, so you can monitor the smoke chamber ,

Yes, thats the sort of thing I am looking for. 

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3 minutes ago, chinabald said:

Yes, thats the sort of thing I am looking for. 

dang,  it can do both at the same time ,   I may have to upgrade...

 

" 2-Channels, one for the meat and one for the pit "

 

just remember unless the probe is designated waterproof,  don't submerge it ...  DAMHIK

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57 minutes ago, Grande Mastere Dreade said:

 

not wireless, but it's the gold standard..  thermapen

 

I see they've come up with a wired option

https://www.thermoworks.com/ChefAlarm

and a wireless version

https://www.thermoworks.com/Smoke

 

 

 

 

They are having a 20% off sale today on the Mk4

https://www.thermoworks.com/Thermapen-Mk4-DOD-July18-SM?tw=SMOKINGMEAT

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well the wife ran out of town this morning  leaving me to do wetfiw ,  saw costco has some prime beef in the non-vegan section,

  help me decide..

big fat ribeye  bone in or not ,   some ny strips..  plenty of tenderloin except it's hard to get just one in a package (may have to ask) ...  ribs?  i dbout they have anything in prime..

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Paying for prime ribeye is often a waste since even choice is well marbled. Same with ribs. I'm not a huge tenderloin fan, not much flavor though prime might be better. I've had some great prime NY Strips but the choice ones leave me disappointed more often than not. Given that delta, I'd go for the prime NY Strips.

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41 minutes ago, Grande Mastere Dreade said:

well the wife ran out of town this morning  leaving me to do wetfiw ,  saw costco has some prime beef in the non-vegan section,

  help me decide..

big fat ribeye  bone in or not ,   some ny strips..  plenty of tenderloin except it's hard to get just one in a package (may have to ask) ...  ribs?  i dbout they have anything in prime..

Ribeye all day. Bone in. Fuck tenderloin. If you can get a standing rib, hit that shit like it owes you money. Make them truss it.

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A standing rib for one person? I'd be full from nibbling off the grill before it even hit the plate and you'd never be able to tell!

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I can respect that. Bone-in ribeye was my go-to for years but my wife is fat/gristle/bone phobic, so I dabbled in NY Strips for a while and was generally disappointed with anything under $12/lb. Now it's usually tri-tip for us. 

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Bone in RibEye......always. NY Strip a distant second. In fact I’d take a Hanger before a N.Y. Strip....I don’t mind the strip but it pales in comparison. Tenderloin.......dog food. If I’m doing a roast it’s almost always a Tri Tip. There are SO many ways to prepare a Tri Tip, I never get tired of it. I do Flap/Skirt/Flank quite often on the BBQ as Carne Asada. 

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9 hours ago, chinabald said:

Almost there 

91280589-F19D-4A3B-90C3-FD1694512685.jpeg

I do a whole turkey on our Weber every Thanksgiving. Largest so far was 22 pounds. That required some creative rearrangment of the grill heights, but it worked out. The average is 16 to 18 pounds and three and a half hours.

Great recipes on the Weber website.

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New coonass boucherie in town...the pork and pepperjack sausage was freakin' awesome...am sooooo gonna try and emulate this on next sausage making night...

20180806_201428.jpg

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11 hours ago, Grabbler said:

New coonass boucherie in town...the pork and pepperjack sausage was freakin' awesome...am sooooo gonna try and emulate this on next sausage making night...

 

What are the bolts coming through the grate for? Is it for positioning another grate higher up?

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34 minutes ago, chinabald said:

What are the bolts coming through the grate for? Is it for positioning another grate higher up?

pizza stand   or flame diffuser ?   looks like an egg setup.

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I've never much used gas grills, I preferred the charcoal and then I added bits of crabapple wood for the flavor. But lately my son and I have been tailgating before his Little League baseball games, and charcoal isn't going to work, we just needed something to grill the dogs and the smores fast. I picked up a cheap-ass STOK Tourist gas grill from Home Depot, I fully expected it to be the piece of crap that the $40 price tag suggested it would be. Though I liked the way it folded up and fit in a little corner behind the seat.

Four weeks later, it's now one of my favorite grills ever ... I even set it up on the gate of my truck and grill a burger on my lunch hour. Screw the damned microwave in the office lunchroom, I'm a man, I cook my lunch with fire, as I should, in the parking lot, on the back gate of a dirty truck, with the odors of gasoline and rubber. The meat doesn't complain.

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9 minutes ago, mikewof said:

I've never much used gas grills, I preferred the charcoal and then I added bits of crabapple wood for the flavor. But lately my son and I have been tailgating before his Little League baseball games, and charcoal isn't going to work, we just needed something to grill the dogs and the smores fast. I picked up a cheap-ass STOK Tourist gas grill from Home Depot, I fully expected it to be the piece of crap that the $40 price tag suggested it would be. Though I liked the way it folded up and fit in a little corner behind the seat.

Four weeks later, it's now one of my favorite grills ever ... I even set it up on the gate of my truck and grill a burger on my lunch hour. Screw the damned microwave in the office lunchroom, I'm a man, I cook my lunch with fire, as I should, in the parking lot, on the back gate of a dirty truck, with the odors of gasoline and rubber. The meat doesn't complain.

fill yer truck bed with pottingsoil and plant onions, Chilies, Maderz, Cilantro, and Pot

skipp yer breaks and take a longer lunch 

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11 hours ago, Fat Point Jack said:

Anybody ever do corned beef?

I'm curious to do one on the Egg.

 

Yes...it's the only way I've done corned beef for the last decade...pretty simple, you can start with the store bought package, or brine your own...you'll never go back...

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-recipe-thats-close-katzs

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9 hours ago, mikewof said:

 I picked up a cheap-ass STOK Tourist gas grill from Home Depot, I fully expected it to be the piece of crap that the $40 price tag suggested it would be. Though I liked the way it folded up and fit in a little corner behind the seat.

 

     I took my trash can out to the street this spring and there was the BIG 4 burner flagship of the STOK lineup sitting on the curb a few doors down. I had heard good things about the STOK and took a look and it seemed that the original burner tubes were looking pretty rough. I went inside to look on the net what it would cost to replace the burners and was amazed at all the nifty inserts an what a well thought out system the QUATTRO was. Replacement burners were pretty reasonably priced so I went back out to claim my find but some rednecks in a pickup truck had just loaded it up and were pulling away! You snooze you lose!

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1 minute ago, Rasputin22 said:

     I took my trash can out to the street this spring and there was the BIG 4 burner flagship of the STOK lineup sitting on the curb a few doors down. I had heard good things about the STOK and took a look and it seemed that the original burner tubes were looking pretty rough. I went inside to look on the net what it would cost to replace the burners and was amazed at all the nifty inserts an what a well thought out system the QUATTRO was. Replacement burners were pretty reasonably priced so I went back out to claim my find but some rednecks in a pickup truck had just loaded it up and were pulling away! You snooze you lose!

Rednecks in a truck will get you.every time. A geologist in my office building threw out a bunch of outdoor chairs. I set them up as a little smoking area on the rocks outside the office. The canvas on all the chairs then immediately ripped from sun-rot.

I figured, I'm a redneck, I have a truck, so I loaded a bunch of old cedar fence planks, took them to the office, cut them to size and made redneck seats for those broken chairs, comfy! The Texas lawyer called his daughter over to show her, "see honey, this is what rednecks do when things break."

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33 minutes ago, Rasputin22 said:

Then you will appreciate this Mike,

pure-redneck-ingenuity.jpg

Now that's a grill, looks like it was built just for that occasion, judging by the spit stands. But what is on that rotisserie? Is that some kind of goat/pig hybrid?

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Just now, mikewof said:

Now that's a grill, looks like it was built just for that occasion, judging by the spit stands. But what is on that rotisserie? Is that some kind of goat/pig hybrid?

Looks like a coyote to me...

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32 minutes ago, Rasputin22 said:

Looks like a coyote to me...

it does!  and that's disturbing.  surely it's a pig though.  I'm a card carrying hillbilly...we didn't eat no coyotes though.,

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December grilling...venison tenderloins...shot this morning duck breasts marinated in homemade Meyer lemon marmalade and Capt. Morgans...and a filet for Grabbette's "non-game eating" boyfriend (he ain't gonna last long :P)...

IMG_1240.jpg

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Our family traditionally does a teriyaki turkey on a rotisserie on the grill.

Last year, my brother wanted to try something new. He had the butcher split a bird and just cooked it on the grill top. And when I say, "cooked it on the grill top" I mean he put it on the grill and went inside to play on his computer, almost completely ignoring the thing until it was done.

I predicted that it would not fit on the grill and that his technique would ruin it. It fit and was about the best ever.

So this year, he has decided on a plan to increase the skin to meat ratio. He got two small turkeys and had the butcher remove the backbones. They're marinating in my fridge right now. He says they'll fit on the grill and be better than ever. I don't think that's true but have learned my lesson about saying so, except here.

I hope I'm back to report being wrong again.

This is what it looked like when done the old way, right after cooking and right before my brother and I fight over the skin.

CookedTeriyakiTurkey.jpg

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Tom. I’d did a turkey on my rotisserie for thanksgiving. It was small, under 16 lbs. and aside from a deep fry it was probably the best bird I had ever done.   A day before cooking I separated the skin and rubbed the meat with oil and seasoning and then did the same to outside after putting the skin the back.

nice crispy skin all the way around .

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I butterfly a turkey (Cut it's spine out, and press it flat) and marinate in honey/maple syrup, garlic, rosemary, red wine for several hours before putting it on a hot charcoal grill and instantly putting the top on. after half an hour flip that bird and dump the left over marinade on what used to be the inside of the bird and layer on sliced lemons or oranges, and cover it back up. about a half hour later flip that bird again, and test it for doneness by wiggling a leg.... if it's loose, it's probably done.

 

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FD987218-4C4D-40AC-BAC6-0B6A894A62AC.thumb.jpeg.be297b2b562e4d8be07e8a74dfcd2730.jpeg

Spent yesterday smoking a pork butt and drinking  gin and tonics. 

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Not grilling, but the smoker is set up right next to it...cold smoked salmon (cherry) for Christmas Eve snackin'...

20181224_160022.jpg

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22 minutes ago, Rasputin22 said:

Is that Battery Acid Baste? 

Just an extra teriyaki injection. You can see the aluminum boat below to catch gravy drips. It was amazing. I was right about two of them not fitting at once so we did them sequentially.

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3 hours ago, Grabbler said:

Not grilling, but the smoker is set up right next to it...cold smoked salmon (cherry) for Christmas Eve snackin'...

20181224_160022.jpg

Ewwww! Cat food! (I know..... A lot of humans like it too.....)

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1 hour ago, Mrleft8 said:

Ewwww! Cat food! (I know..... A lot of humans like it too.....)

Well Fuck Me!!! Gawd knows you "Can't get a decent steak in FL"...so a fella has to get his protein fix somehow...

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5 hours ago, Grabbler said:

Not grilling, but the smoker is set up right next to it...cold smoked salmon (cherry) for Christmas Eve snackin'...

20181224_160022.jpg

Looks like you got a nice petticle on that. It's very hard to do a cold smoke but if you nail it, I think you're allowed to be a Jew afterwords.

I've pulled it off exactly once. Every other time, it's turned into a hot smoke.

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10 hours ago, Mrleft8 said:

Ewwww! Cat food! (I know..... A lot of humans like it too.....)

I'd mow through the pile quickly if Grabs looked away.

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11 hours ago, Rasputin22 said:

Looks great, just be careful with that baster!

My brother was wielding the baster. I just took pics. The other turkey came out more photogenic.

SpatchcockTeriyakiTurkey.jpg

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Street tacos...venison barbacoa...deer shoulder salted overnight, smoked on grill for three hours then another three hours in the dutch oven with chipotles in adobo, lime juice and apple cider vinegar...with undressed slaw, crema Mexicana and homemade pickled onions...

20181227_200743.jpg

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Our turkeys were flavored with smoke from orange wood and hickory nuts. And, it turns out, just a bit of burning plywood grill box due to a coal that got away and fell through onto the top piece. Oops.

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I've been doing bacon and pastrami  lately.  Surprisingly it's easy to do. 

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Safety Tip:

Beware of those bronze-wire grill brushes.  A couple years ago my wife showed me a story about somebody dying after they swallowed one of those bristles that had detached from the brush and ended up on a piece of meat.  I figured that it wasn't going to happen to us.  Well, I was grilling burgers the other night and my wife almost ate one of those bristles.  No injury, but it could have been bad.  I threw away the brush and am now looking for a safe alternative.

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3 hours ago, valis said:

Safety Tip:

Beware of those bronze-wire grill brushes.  A couple years ago my wife showed me a story about somebody dying after they swallowed one of those bristles that had detached from the brush and ended up on a piece of meat.  I figured that it wasn't going to happen to us.  Well, I was grilling burgers the other night and my wife almost ate one of those bristles.  No injury, but it could have been bad.  I threw away the brush and am now looking for a safe alternative.

What is this cleaning you mention. Enough heat and she is good to go. 

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I clean. An Ove Glove, canola oil and some scrunched up aluminum foil work fine.

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I have a stack of rags that I use to steam the grill. My grates are enamel covered iron which is great for heat control (consistent temp) but not so good for cleaning as abrasives/metal bristle can scratch the coating and you then start the unstoppable rust cycle. What was recommended to me - and works grate (get it....works "grate"....never mind) is when you are done grilling turn the heat up high to get the grates good and hot, then turn off the heat get the rags wet (not dripping - wring them slightly) and lay them over the grate. The steam produced loosens all the gunk and cooked on bits and then after about 1 minute pull them off and "scrub" with a nylon bristle pad (I use the one with the handle) and the grill is squeaky clean and ready for next time. Takes about 3 minutes at the end of the cooking.

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11 hours ago, Gissie said:

What is this cleaning you mention. Enough heat and she is good to go. 

who cleans the flavor crystals off ? ;-)

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On ‎12‎/‎27‎/‎2018 at 11:29 PM, Grabbler said:

Street tacos...venison barbacoa...deer shoulder salted overnight, smoked on grill for three hours then another three hours in the dutch oven with chipotles in adobo, lime juice and apple cider vinegar...with undressed slaw, crema Mexicana and homemade pickled onions...

20181227_200743.jpg

Lookes wonderefulle!                                       :)

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Surf and turf tonight, I had my work cut out for me.

 

 

20190101_103251.jpg

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Rack of venison last night...first time we've butchered the backstraps this way...grilled the racks to 110° internal, then cut up into lollypops and flash seared...fuckin' showstopping!

FB_IMG_1546400136497.jpg

FB_IMG_1546400149238.jpg

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12 hours ago, Grabbler said:

Rack of venison last night...first time we've butchered the backstraps this way...grilled the racks to 110° internal, then cut up into lollypops and flash seared...fuckin' showstopping!

FB_IMG_1546400136497.jpg

FB_IMG_1546400149238.jpg

Wow, that looks delicious. 

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41 minutes ago, austin1972 said:

What temp did you pull them at? Looks super tasty!

Pulled the racks at 110° and cut them into chops and then seared them at high heat...basically reverse seared them...this is how they looked pre-sear...

FB_IMG_1546456551793.jpg

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@GrabblerSo probably 125? I love rack of lamb and I pull them at 120. They set at about 128.

Really looks good. The only thing I do with venison are jerky and chili but I might change my story on that

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Bambi isn't fat like your cattle are so bearnaise sauce is needed. And/or bacon. Butter. You know, fat.

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4 hours ago, austin1972 said:

@GrabblerSo probably 125? I love rack of lamb and I pull them at 120. They set at about 128.

Really looks good. The only thing I do with venison are jerky and chili but I might change my story on that

Other than a very rare (pun intended) ribeye, venison and wild pig are the only red meat we eat...pretty successful weekend...gonna be a lot of butchering going on in the galley over the next few nights...between Jr., his girlfriend and myself, three of these are on the way to our freezer...

A4AFCE60-.jpg

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On 12/23/2018 at 8:17 PM, Grabbler said:

December grilling...venison tenderloins...shot this morning duck breasts marinated in homemade Meyer lemon marmalade and Capt. Morgans...and a filet for Grabbette's "non-game eating" boyfriend (he ain't gonna last long :P)...

IMG_1240.jpg

Jesus, just give me the drippings of the shit that has found its way over that grill over the years and  i will be happy...  

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12 hours ago, Grabbler said:

Other than a very rare (pun intended) ribeye, venison and wild pig are the only red meat we eat...pretty successful weekend...gonna be a lot of butchering going on in the galley over the next few nights...between Jr., his girlfriend and myself, three of these are on the way to our freezer...

A4AFCE60-.jpg

Looks like a couple of nice racks. That spike looks pretty interesting as well. 

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Comfort food...smoked venison meatloaf...

20190104_194049.jpg

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Best thread ever! You guys rock.

And Grabbler, if we weren't both guys, I would want to marry you. NTTAWWT

Good shit people. Keep the thread alive through the northern hemisphere Winter. That means you Aussie and Kiwi grillers need to step it up.

Anybody got a good Koala recipe?

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BTW Wife would not "allow" me to grill the turkey again this past Thanksgiving. Not sure why as a year ago it went pretty good.

Sadly we did less grilling this past Summer, which disappoints me. Work and sailing got in the way a bit. Have to work to get our daughter through college..... might have to shelve sailing in the upcoming season.

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The way I look at it, if there's time to cook, there's time to grill. Unless it's pouring rain, the rule holds in the winter too. 

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On 1/5/2019 at 7:34 AM, BillDBastard said:

Best thread ever! You guys rock.

And Grabbler, if we weren't both guys, I would want to marry you. NTTAWWT

Good shit people. Keep the thread alive through the northern hemisphere Winter. That means you Aussie and Kiwi grillers need to step it up.

Anybody got a good Koala recipe?

No down season on grilling here...its not like we pull' em and shrink wrap 'em...1/2 day catching up on "holiday fall behind shit" on the jobsite...couple hours of beers and taking down the Christmas lights off the boat...and a couple more hours butchering last week's harvest...snagged a piece of backstrap for supper...kind of a Southern version of a typical English Sunday roast dinner including Yorkshire pud...that oughta get your British bride to let you loose on the grill...

20190106_185105(1).jpg

20190106_190036.jpg

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ha!  i was so busy looking at the roast i missed the dog!  just layin' low looking inconspicuous 

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To me, she looks resigned to her kibble.

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she may not be confident but still willing to take a chance on a low percentage play...long odds, big pay off!

 

our old dog would stare at the floor by your feet...on the off chance that something fell he was honed in on the landing area.

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1 hour ago, IStream said:

To me, she looks resigned to her kibble.

I do not allow mine to hang around the table while we eat nor is she allowed in the kitchen ever although I can hear that the kitchen floor patrol is the first thing she stubbornly does when I go to bed. Still....even though she has no reason to expect to be fed while I am eating, I still have to show her my empty hands afterwards like a Vegas dealer to convince her nothing is forthcoming. She is an eternal optimist I suppose.

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all dogs are eternal optimists!  they are especially optimistic about their owners, which is why we love them  ;>)

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My dog gets vegetables from the table and that’s usually all. Unless something better hits the ground by accident. But even then, she waits for permission. She is a happy dog when we have vegetables that are easily picked up like carrots or green beans because she knows she is going to get some.  

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3 minutes ago, chinabald said:

My dog gets vegetables from the table and that’s usually all. Unless something better hits the ground by accident. But even then, she waits for permission. She is a happy dog when we have vegetables that are easily picked up like carrots or green beans because she knows she is going to get some.  

Mine loves raw onions. Go figure.

His predecessor was a Rice Hound.

Her predecessor was a Toast Hound. 

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19 hours ago, chester said:

she may not be confident but still willing to take a chance on a low percentage play...long odds, big pay off!

Hah! My wife once dropped a steak off her plate onto the ground at one of our outdoor parties. My dog was waiting and couldn't believe her good fortune but wasn't going to ask too many questions either and grabbed it. We didn't have extras so my wife grabbed it back, rinsed with beer, put it back on the grill for a few, and ate it.

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To paraphrase Lou Reed, "She is a he"...13yrs old and still the alpha even though his son outweighs him by a good 40+lbs...I'd been butchering for a few hours, so all three dogs were lurking for the occasional tidbit...Mingo's definitely on the decline, but is still in pretty good shape...nothing as well fed as a (amateur) butcher's dog...

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18 hours ago, chester said:

all dogs are eternal optimists!  they are especially optimistic about their owners, which is why we love them  ;>)

The girl in my avatar is Sam, the finest canine companion to ever walk the planet. When we went ice fishing she would sit by and stare at the hole, ears perked, head tilted waiting for something to come out. When bank fishing she would go out waist deep and quarter, then when I hooked something she would swim out to "help" me bring it in. I dont know what clued her in but she always knew when something was on.

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