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I’m getting there. I got a total of 6 avocados from two trees this year out of a total of 6 trees that planted bud only 3 flowered last year. This year they all flowered and are much larger so I’m hoping for a bumper crop next year. All my plants exploded this past 4-6 weeks due to all the rain we got all winter. this is year 3 for all my trees and avocado trees really take 5-7 years down here to start really producing Next year I should be in great shape with my avocados but my citrus & peach tree are so overrun with fruit that I’ve had to thin some branches so they didn’t break

Cinco de Mayo has been the official kick off date for pool season here in San Diego the last few years since I remodeled my yard. I was golfing all day yesterday so today we did a Taco bar marinated carne asada, homemade guacamole (with my first 3 avocados from the trees I planted 3 years ago) red onions, cilantro, roasted bell peppers, radishes, Mexican salsa, cotija cheese, toasted flour tortillas. Mexican rice, refried beans San Diego staple dish

Agree! I have the basket, spit rod/forks, and the cradle options. Use all 3, depending on the cook. Put in another plug for using Powdered Brewers Wash (PBW) for soaking/cleaning the rotisserie parts. Lots of nooks and crannies to clean. PBW makes it easy, peasy! Just wipe off with a wet sponge and rinse after a couple of hours soak.

mayo is usually paired with fried foods. i don't eat chicken paws or any feet. people ask me why. i tell them chicken's don't wear Nike's..😂 in thailand, they like chicken paws so much there's a dish that serves them deboned. imagine the work that goes into deboning chicken feet..

@Tony, awesome dinner, looks delish.

Scored some big-ass beef brontosaurus ribs at CostCo. Did one rack yesterday. Trimmed up and rubbed with yellow mustard and Meat Church Holy Cow. On the KK for 6 hours at 250F (w/Guru), drip pan, smoker pot of post oak, coffee wood and apple chunks. Glad that I opted for the drip pan over just a sheet of AL foil, as these ribs rendered out a LOT of fat, despite me trimming off at least a pound or two before rubbing them. Plated, with the corn (from FL - not bad. I won't see local corn until late July) and homemade cole slaw that I "Mexi'ed" up for Cinco de Mayo (added some jalapeno and the dressing had some Tajin tossed in.) These things were huge and so rich that I didn't finish mine.

On this Forum, the correct answer to the question of “which option” is always “both”!

Demi Glace, made from deboning 60 days dry aged rib rack and pellicles. Takes a while to make but worth it...

the thing is if i dont make stock or sauce from the bones and trimmings, then they just go to waste.. i keep fish bones in the freezer for this reason 😄

Dude, that's a shit-ton of mole sauce!