Tyrus

Got a system for Powerball.....let us in

From your local I wouldn't hesitate to drive, 900 is at the top of a days ride for the wife and I but, doable. Probably be at each others throats after a ride like that. Thought you were closer for some reason. Will have to check the Rand McNally again,,,,,,,,hell no were flying

Nice, very nice. Spain...love it. Gonna be in a place not far from you called Vale soon and I don't suppose they'll have octopus. I wonder what kind of delicacy's we might find,,,,don't tell me oysters! I'll be lookin though

Some great looking cooks here, sometime I miss this channel. Say El Pescador, I would pay for a seat at the dinner table when that was placed in front of Mac.

Great video, something Toney should have shown prior to dinner....do you think?

Black ops brisket rub, I think salt and pepper is good too. 71/2 or 8 hrs avg temp 260. I think this one would have made the grade for a turn in. Oh well, only a few guests, all gone. Thanks for looking

Lot of work Toney and nicely done, after that was done I would preferred something a little stronger than the Lagranja, before the guests arrived.

The end DSCF2412_Large.mp4

Sometime I'm a day late and a dollar short, Well ain't that purdy too.

Miracles never cease.

The next time sure, be waiting by the beach with warm towels.

6:30 a.m. the 14lb choice brisket was on the Lang. Cooking with oak and maple and throwing in a couple charcoal briquettes every other feed. Not quite ready yet but, the bark has set well, 3 hrs in I added a rack of Cajun ribs. I also found a Bourbon down the packy that was offering some bourbon soaked brix free when buy a bottle special for smoking. Why not. I'll wrap later in paper and finish. This is how looks around 4 hrs in. Your all invited

It's a shame you only end up with half as much as you started with. I like the look.

General Lee territory there, N. Virginia. One question after seeing the picture Pequod,,,"Where you going to put the still". Good luck

Purdy as a picture

That beef looked super, dark like cherry on the outside and pink as it should be on the slice. Nice knife too. Good idea with the Konro and the guests have a task to enjoy. The fish...could it have been a sweet pickled herring? Like the high tech probe, sticking out on the high end. Try as you might next time that'll be hard to beat

Twins, double the pleasure. That would look good on any table, great color

Well !! Are you still cleaning up? Hiding from the neighbors. Praytell how was the Beef?

Well at least we know where all the coffee char is, in your garage. Trying to corner the market are we?

Looks good Aussie but the taste is what sparks my interest. Your breaking undiscovered ground, you know, new territory with the lime.

Very nice, eye appealing. Hows the clean-up

In all your glory meaning..........naked. Don't worry about it, it's the way you came in and it's the way you'll leave. Long as you have high fences, thats what counts.

Did somebody open the vents? If you were cooking ribs, temps are around 225-75, so while your out somebody is playing with your controls or it just burned out on it's own accord. I'd consider it a win win unless your back or neck is killing you from sleeping in a yard chair. You already did the burn-in, so your tight. Remember, drinking beer is like running a marathon.............pace yourself.

I was at the airport waiting by the ramp, you know minding my own business smoking some of my sausage lady stuff and all of a sudden these 3 big Nova Scotian's start down the ramp with an eye ball on me. Presence, determination,and training entered my mind first, so I began to run. As a decoy of course, and realizing most Nova Scotian's having a weakness for smoked fish I tossed a few pieces into a ladies room as I passed, the women inside took no prisoners, as most women do today. Sorry I couldn't be there. Rain check

You are a devil my dear.