I would just wait for him to fall asleep, and them move the intake hose for the CPAP right below his poop chute. We'll see how those recirculated beans taste at a couple PSI.
Our old hunt camp had 2 stories, and we had upwards of 18 people some years. Top floor was nothing but beds. (The cabin used to be an old time broom handle factory complete with sleeping for the crews). The upstairs bunks were nice and toasty, and right under a steel roof... so when it was raining, it was gloriously filled with soothing white noise of rain hitting a tin roof. It also got hot... sometimes too hot... so we installed a door at the one end that basically opened to the outside, but it was a hell of a 12' drop to the ground if you ever walked out of it. It was a great cooling feature, but it was also right beside the wood stove's chimney. This meant every so often a blast of smoke would get sucked into the top floor door. Well... first year my dad took his CPAP up to the camp, it was a hell of an ordeal... it was early 90's, so that shit was big, inefficient, no humidifier, and we ran it off of a deep cycle battery over night as the generator was turned off after dinner. First year dad had it, he took his normal "door controlling bunk" at the end, right at the door, set shit up, and went to sleep. About an hour after he fell asleep, smoke came in, and was forcefully injected into his lungs. He woke up, did the fastest sit-up I've ever seen, and proceeded to cough his lungs out for about an hour. Needless to say he changed his bunk to downstairs. We all thought it was fucking hilarious. Him, not so much.
When I was a paramedic, I worked night shift with a guy who had the nastiest farts. And he’d do it in the middle of the night, windows up, and not a day a word. Suddenly there would be a horrific odor, and, rolling the window down and screaming at him about corks, hammers and his ass he’d sit there, smiling. I always threatened to some night unplug the hose going to his mask and put it right to my asshole and rip one into it. This thread reminds me I never did get even with him.
Had my first "hot honey" pizza last month. Whoa boy does it suck that I need to lower my cholesterol. Damn it was tasty
There's a restaurant near here that does a Salty Pig Parts pizza, which is basically just cured meats + arugula and its amazing. I replicated it at home and put the hot honey on. Never going back.
Oh fuck me. I'm sitting in a donut shop (eating donuts) I have plans for pork belly burnt ends tonight. And now whatevwrthefuckhothoney is on the menu. Its like the universe wants this baby to have back.
I'm going to a bbq this weekend at my sister's... but they have crazy bland tastes in bbq, so I'm doing up some things to take to help supplement. Pork belly burnt ends is one of them (just pulled it out of the freezer to thaw). I'm smoking some bbq peanuts. We have a local peanut supplier and I just bought 50 lbs of raw, unsalted peanuts, and will be smoking a few lbs in bbq rub as well as that hot honey. I'll be bringing small ziploc bags for people to snack on and take home. Surprisingly simple and easy thing to make, especially with a bradley smoker. I'm also bringing a French cut rack of lamb that I've chopped into meatsicles and have been marinating in the fridge. They'll be quickly grilled at the bbq for an appie. Finally, I'm doing up some spicy pickled red cabbage as a condiment for the pulled pork sandwhiches my sister is making up. It's a simple recipe with citrus and cilantro and white wine vinegar over some shredded red cabbage that is crazy easy to make but super tasty on pulled pork. Should be a fun time, I'm thinking.
That all sounds amazing. If I may offer a suggestion, I've recently been making a mint chimichurri because one of the kids brought home a mint plant and I have nothing else to do with it since I don't drink liquor, but it goes great with lamb. Basically this recipe(add more/less red pepper depending on your desired spiciness): 2 cloves garlic 1 cup fresh mint leaves (spearmint is what I have) 1 cup fresh Italian parsley leaves 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 6 tablespoons extra virgin olive oil
I'd be interested in a recipe for this. Do the nuts get a candy-ish crust on them like burnt beans/Boston Baked Beans?
Don’t know yet. I’ve googled a few different recipes from honey roasted to bbq rub smoked and am going to be trying a few different ones to see how they go. I get the techniques described so will play it by ear. I’ll let you know how it works out.
The honey ones are about roasting the peanuts then applying a warm butter, sugar, honey glaze at the end. The bbq rub ones are more about coating peanuts in a rub and then smoking them for a while with the rub in place. Those are the 2 main techniques I’ve seen so far so I’ll experiment with both. Thought I’d try the hot honey as well as some variations using maple syrup and cayenne, etc. I also have a few different rubs I’ll try. Expecting to do about 5 batches at once in the smoker.
Very similar to my marinade. I just swapped rosemary for the mint and balsamic for the red wine. Looks tasty.
I also tend to score the surface of the lamb so the marinade gets in there, and it add extra char surface area.
I have a few rubs I'd like to try, too, but @bewildered hasn't posted the new WDT with boob pics yet.