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Made a different recipe today and I like. Added lard to the recipe. I think next time I'll try butter to see which I like better. The recipe can be found here: http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas Tip: Make the tortillas thin especially if they are going to be used for chips. After making the tortillas spray both sides with oil and sprinkle with salt and whatever spices you'd like. Stack the tortillas. Cut into 6 wedges. Spread on baking sheet so that the wedges do not touch each other. Bake @350 F for about 20 mins. Be careful not to burn them. If need be sprinkle with more salt while they are still very hot. While you are waiting for dinner to cook and a few as an appetizer with some salsa.

A very simple but tasty recipe. Komodo Kamado preheated to 275* 5 - 6 quart Dutch Oven 2 cans (15 oz) Diced Tomatoes (not petite) 2 cups Low Sodium Chicken Broth (or homemade stock) 4 cups Frozen Vegetables (classic mix - corn, okra, lima beans, onion, celery, potatoes optional) 2 cups BBQ meat chopped very course (pulled pork, chicken, brisket or combination) 1 Tbsp Creole Seasoning (or your favorite BBQ rub ) 1 Tbsp Anchovie paste 1/8 cup Worcestershire Sauce 1/4 cup Vinegar Based BBQ Sauce 1/2 cup Sweet BBQ Sauce (tomato bssed) Mix everything in Dutch Oven and place in Komodo Kamado. Cook covered for 2 hours. Uncover, stir and continue cooking uncovered. Stir every 20 minutes and check for desired consistency. Should be a thick Stew with some liquid content. (total time uncovered about 1 hour) Serve with cornbread as a side dish to a BBQ meal.

Burgers and Buns - enough said.

Now this is how Brunswick Stew is supposed to turn out, with fritters and desert of course.

I am a chocoholic and general desert freak. Mrs skreef is rockin my world. Her presentation skills far surpasses mine.

Gotta take sides on this one. I'm in the CC camp - no ketchup on eggs - EVER! Will have salsa in a breakfast burrito, but that's as close as I get. I rarely eat ketchup on ANYTHING, including fries (I'm a mayo/curry sauce/malt vinegar/etc. kind of guy). Only thing that ketchup is good for (IMHO) is to make cocktail sauce for shrimp. OK, maybe Thousand Island dressing (which I also only eat on a pattie melt or a reuben).

I would stay with the lard. I think it gives more of a Tex-Mex and southern flavor. Plus it just taste so damm good. Butter will burn and turn dirty brown real easy. A little lard in the butter will put the burn off some... but I like lard. Just my age I guess. All my folks lived to 90 and over. Drinking, smoking, lard, milk, and all other things said not to be good for us. Just goes to show all good things are bad. Life is good. You sure do good work.