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Lane is one of my favorite places in all the world. I grew up about 15 mins away. 30-35 years ago they just grew peaches, no strawberries (in fact, for a time they were the single largest peach producer in the country). But they distributed strawberries, mostly from South Florida. My grandfather was good friends with the Lane family and often acted as their buyer as he had many connections from working in the USDA. As a young child I spent countless hours playing on the line and in and around the trucks. To this day, the smell of a slightly chilled fresh peach takes me right back to that very place. I left the area long ago, but whenever we are near, my family always stops and has an ice cream. We also bing some fruit home and do grilled peaches which are pretty fantastic.

Can't wait to see how it turns out for you, Bruce!

With Dizzy Pig Pineapple Head, finished with a big scoop of home made vanilla ice cream - one of the best desserts - EVER!

Do you have a cast iron skillet or griddle? Put that on the sear grate on the handles of the charcoal basket. Crank the heat to over 500F dome (will be about 800F in the pan). Let the pan get smoking hot, then drop the steak in (heavily rubbed with Bayou-ish). Use a steak that's at least 1 1/2" thick. Stand back as it will smoke profusely and be pungent! After about 30 - 45 seconds, flip the steak over (be very careful, use the longest tongs that you have!!) and go another 30 - 45 seconds. Remove the steak. Unless you have a serious pair of high temperature gloves, leave the pan alone! Check steak temp for desired doneness. If it needs more cooking time, put your lower grate in and roast the steak there (or if you're using the basket splitter, slide the pan off the direct heat. Be mindful, if you over do the blackening crust, it will get very bitter. Let the steak rest for 5 minutes then hit it with a serious knob of butter. If you want, you can mix in a tiny bit of the Bayou-ish rub into the butter for a little extra kick. Go easy on it - you want to be able to taste the meat - LOL! Here's some pics from a blackened porkchop dinner that I did some time ago.

Thanks Tony I’ll give that a try

2 down, only a dozen more to go! I want to see you do some serious blackened ribeye steaks with the Bayou-ish!

Here are a few pictures I took of my trip. Sorry about the Resolution I had to take pictures of the pictures LOL. These first two are of a aqua duct in Spain, that thing was really high. The second is me crossing it. The lady I was with was fearless she ran along just one side like it was nothing, after she took the picture I got back in the water. The next one is a nice shot of the Sphinx and the pyramid. The next one is picture you don’t see to much of the sphinx it’s the back side. That next picture was taken in Spain of an old Roman amp a theater. The next one is a picture of emperor Khufu‘s Sarcophagus it’s in the largest of the Pytamids I don’t think the public is allowed inside anymore,but back in those days I was lucky. The last photo is one of my favorites, if you look closely I am standing on the top of the pyramid with my arms outstretched. This is a step pyramid and the third largest at this site. There was a fox living on the pyramid. Actually you are not allowed to climb the pyramids but I cheated and did it anyway. Hope you like them .

We love lane packing. Although it's been a few years since we did the u-pick strawberries we go every year during peach season. Watching the packing operation never gets old for me. It's about an hour drive from home.