Spiel

Congrats to you and all of your family Bruce.

Late Saturday afternoon prepping dinner and listening to Wintersleep.

Yep, a bag of smelt.

Yesterdays dinner. 5 lbs of beef back ribs. Out of the smoker after 90 minutes of apple wood flavouring. Inspired by Manitoubass2's post a few days back I made a sauce for the ribs to finish them off in the slow cooker. Started the sauce with a can of apple juice, 1 cup of apple cider vinegar, 2 peeled and cored apples, 2 peeled and cored pears, 1 diced onion, 1/2 cup brown sugar, 1/4 cup Worcestershire sauce, 1/4 cup ketchup, teaspoon garlic powder and some fresh ground black pepper. Simmered to reduce volume for 3 hours then pureed it with an immersion blender. Placed the hot smoked ribs into a preheated slow cooker and poured the sauce over top. Dinner for one. The ribs were pretty amazing. I'd definitely do it again with the remaining 5 lbs. Only thing I'd change is to cut in half the amount of cider vinegar or remove it entirely. Plenty of acidity from the fresh fruit I used in the sauce. Or add more brown sugar though I think that would be the wrong direction to take. Oddly enough I started with a 1/2 cup of cider vinegar but thought it not tart enough, oh well.

Two thumbs up for Natalie!

Cruiser's Creek..... now

Wow, different for sure.......

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^ *drooling*

Yum! I'd really like to hear how that turns out Bud. I have a few large pork butts in the freezer now.

Perhaps not where you were standing.

Or that, like auto dealer plates.

Perhaps a local marine dealer water testing it. I don't think registration numbers can be issued until it's purchased.

Atlantic. That's not really a good indicator MoS as Great Lake Browns when in bright silver can also display X shaped spotting.

Now you're just showing off!

^ This!

Coming soon. Another evening (my 3rd) with the amazing Hugh Cornwell.

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Most sad.

Thanks Bud. But I want this thread to go on (as I know you do). The inspiration and drools, well worth it. I think I'm ready to move onto a pasta diet for a while.