Spiel

Sorry Rick. I loves olives, thanks MB2.

I love olives, must try out those recipes, thank you much.

Well I'm at it again, once was not enough. Smoked Brontosaurus Ribs. Like last time I started with with a can of apple juice, then added two cored pears and two cored apples, left the skin on this time. Also added half a green pepper, one large onion, garlic powder, Worcestershire sauce, brown sugar, ketchup, 1/2 cup bacon grease and later a 1lb of bacon crumble and a dash of my buddies "Ya Man" sauce (ghost peppers). Ribs are in the smoker and will be placed in the slow cooker later along with the reduced and pureed sauce.

Not on all skins yet I guess. I do see it on the "earthbound" skin. Looks good.

Okay, while I didn't exactly create it, it is a bacon wrapped something. Started with veggies for the grill and a near 2" thick bacon wrapped beef tenderloin. Everything grilled with the exception of the garden tomato which was drizzled in a balsamic/olive oil with a bit of fresh cracked black pepper and sea salt. Grilled zucchini, grilled sweet potato and grilled green pepper and one very rare hunk of bacon wrapped beef. Did you notice the veggies HH.

FYI, I would put the reel value solidly around $1,500 plus.

I don't, sorry.

If it was the orange one pictured here, it's not a center pin reel, it's a mooching reel. Ron's donation this year to the Chantry Classic. Value, not cheap.

Last nights simple and quick dinner. The last of the "Faux Farm" fresh eggs, much to my surprise they were double yolkers. The last of the smoked pork chops and of course beans (in hindsight I should have had some fresh slice tomatoes as well)..... Tonight, bacon wrapped tenderloin.

Boy I do like eating and my new smoker has been a blessing thus far. I'm also hugely inspired by all of what I see here. Bacon wrapped something is definitely in my near future. But for now a quick summer dinner. Pork rib chops marinated for 30 hours in pineapple juice. Brought to room temp, then topped with some hot pepper rings to offset the pineapple sweetness. Then off into the smoker at 275* for 30 minutes with a tray of maple wood chips. Served with a side of macaroni salad (broccoli, tomatoes, carrots, celery, green pepper) tossed in olive oil and apple cider vinegar and some fresh garden tomatoes slices with fresh cracked black pepper and fresh ground sea salt. I do spoil myself. Yes I had a beer with it.....

Please don't ask Roy how he mistakenly found this forum.....

I've seen every one of these guys on stage, even chatted with one of them on numerous occasions. Trying to figure out where the years went....LOL <iframe width="420" height="315" src="https://www.youtube.com/embed/O0q3ZUNh9lI" frameborder="0" allowfullscreen></iframe>

Last nights feast. Farm fresh eggs from Virginia (thanks to the Plumma brothers), BBQ venison sausage with sauteed onions and green peppers, salad and garlic toast. Even had a glass of Chardonnay (thanks Daplumma). YUM!

Never understood the need to grandstand a departure.....

You are correct.

Thanks for taking the time Brian. I learned two things, first how to and secondly.....I'm now hungry!

Adorable indeed. A good burger never fails to please. By the way Rick, your partridge also stew looked awesome.

Been a while, not that I'm dieting I eat every day, just been busy. Tonight's dinner consisted of a big fat BBQ'd rib eye (2:300 minutes a side) with home made potato salad. In that salad is baby white taters, diced dill pickles, diced spartan apple, quick steamed broccoli florets, old cheddar cheese chunks, slivered almonds, fresh dill, celery, green pepper, green onion, olive oil and miracle whip.....Mmmmmmmm. Also a little coleslaw to finish it off.

Coming along just beauty Dave.

LOL.....I more "body" JD than I ever was, not in a good way mind you ....

Yep

TJ and I, first or second Lakair gathering? First was in 2000 I believe. I have a group shot somewhere of the first year, I'm still searching.

Chore