Tyrus

You are a devil my dear.

Mac and I had plans, oh well, a picture is worth a thousand miles. And Vietnamese being my favorite, spare me...don't say you brought home extras. Oh, the humanity of it all ! AHH,, Raincheck I presume

I just did. She said, A woodchuck would chuck all the wood it could if a woodchuck could chuck wood. Smart girl but, my girl is Alexa.

I'm ready now.

Don't that look sweet

They were real good Bruce, much better than the market. Funny story Bruce while I got you here. This morning I let the dogs out and they bee lined right for the garden and shed area and began sniffing intently. I inspected the garden and found my cucumbers that were climbing up the fence devoured. I suspected a woodchuck done me in and I had the trap to do him in. The trap was set with celery, one of Ckreef's cherries and a slice of red pepper and then left the house for about three hours on errands. Came back and there he was sitting pretty in the trap if my name ain't Jerimiah Johnson and all the food was gone. So I decided we needed to take a ride down some lonely dark country road...............nah I didn't kill him, just moved him into a new neighborhood. The next time this happens and I trap his big brother I was thinking,, Mac lives in the boonies, it could make a good cook, maybe she'll share one of her woodchuck recipes. You know up thare in Nova Scotia they don't waste a thing

Way to go, I presume that handle on the left is the height adjustment, chicken sounds great.....what time?

Thanks Bruce, they looked a little naked

Those searing grates are looking way to clean, they look much better when they're all dressed up.

May the cooking gods be with you

Was kind of obvious Toney, that leaf has a distinctive form. She smiled, and began to instruct me on cultivation. AS far as Florida is concerned let me tell the boat a ya, Guess whom the best customers are for this particular herb in the sunshine state, that's right, works on glaucoma, arthritis, relaxes you while your driving and I even heard it's great on brisket. You realize I'm only kidding right, not sure about the brisket...it's what I read in Mad Magazine but, everything else is Gospel. Honest Injun

That looks great Mac, nice color on the meat and you made my favorite taters. Yum Just wanted to show you my meater with the handy dandy take it with you neck tie. Well, I'm still waiting for the new meater coming out that says, "take me off the grill, now" at 120 db. Technology is fantastic, spin away without a care in the world. Think I'll do the same tonite, what say you

About 8 years for me now. Unfortunately, I don't head in that direction when I venture out because the road system is a little long. Definitely on the radar now

How true. Interested in what kind of appetizers you may have in the works. Will you light your guests on fire with spice or take the subtle approach. And the beef, it looks like a winner. If your interested look this one up on Utube,,Smoked Salmon Spread in Cucumber Cup. I did that for my daughters wedding shower as an hors d'oeuvers. Changed it around by cooking the salmon the day before in a traditional way of salt, brown sugar, pepper and dry dill. Made the mix as stated and added cold diced cooked scallops and shrimp. Made 3 dishes and all disappeared. Cold appetizer My wife didn't like my first idea of placing the salmon on a plate surrounded by crackers. Gotta admit this was better.

Nice little portable.

So as promised, pictures of the place. This place is definitely going to be a keeper for sausage night or those special guests. She had quite the selection of sausages obviously but, inclusive were things like candied jalapenos, chilli with 5 local contest trophy's for it on display, bangers, bratwurst, ribs, pulled pork southern style and a variety of marinated meats. Inside the small shop a wood stove sat in corner for winter heat and the inside was all dressed in old knotty pine as well as the floor. A picture of the cooker shows a 250-300 gallon oil tank one would have kept in there cellar as heating fuel storage tank. With the advent of LPG and natural gas piping many converted for it's cleanliness and convenience and some storage tanks were lucky enough to end up as bbq cookers. As I looked out her business window I couldn't help and comment to her from seeing the plants on her back deck how well her marijuana plants were doing. She smiled,..... and assured me they were not in the sausage. I said, you never know...could be a big seller. The splitting area for wood was right out of a magazine, wood stacked under a shed roof quite a distance and about 7feet tall with a number of rows, all oak, white and red. The place just reeked BBQ ambience. So here it is, not the greatest photographer so excuse the lack of detail in quality

If you look on one end red, a lobster, blue, a crab and shrimp between. Artist drawn and found at a antique store. You see I sometime drop one on occasion and the wife although is slow to anger I always replace with a better piece. This can't go on indefinitely.

Two miles from my home unbeknownst to me a Sausage factory exists, a small house you would pass on this country road if you weren't looking. Set aside of it was a large shed occupying the business end and I stopped in and picked a provolone basil sausage to go along with a Sockeye salmon I chose at another market. The woman inside had various flavors of sausages and was in business since 1986. She was presently cooking ribs on a 250 Gallon old oil tank outside of the shed and that was split to open having an attached wood stove vented in. The cooker was covered by a nice old large shed roof with a detachable assembly for the the smoke stack. She offered a Sweet Italian sausage with stewed tomatoes but was all out, tomorrow we'll return to purchase that item. Didn't have my camera to shoot the cooker but tomorrow I'll remember and post it's unique figure. Her Dad started the business, she keeps it going. Two miles as the crow flies, 5 miles through winding roads for me, that is why I never found it.

Thanks Syzygies, but I believe all of those parts were there in one form or another except, the eggs. I'll remember em the next time but, it all stayed together well. Summertime...live it, love it, kiss it,.. for it will soon be gone

Surf and turf as they say'. That's definitely the right combo and generally what I get on a cruise. Allow me to join you, I was 22 once, lobster always looks good, enjoy

True. How could I forget that, heritage breeds. Well, you lucky dawg.

Wings are my favorite, trade a boat for some wings

Fresh from the garden, 3 med- lrg zucchini stuffed, drizzled with sauce and dumped on with cheese. Stuffing was a Pepperidge farms with Italian herbs, added 1 med shallot, 1 halve of red and orange sweet pepper , 1 clove garlic, stick of celery, some basil, chive, or green onion top and whats in arms reach you like, all diced and sauteed down. Add chicken broth to boil and add stuffing to mix, let sit. Fry up Italian sweet sausage, dice and add to mix. Scoop out boats and cook on KK at 350 top shelf to desired tenderness, 45 min, has a little crisp still present. Add sauce to top, close and let sit a couple then add parm mozzer mix cheese. I used apple to smoke, on top naked. Great as a main course or sliced for hors de hourves. Some sour cream might work to garnish however, I didn't try. Inspired by a fried provolone breakfeast seen recently. Pennsylvania beer. Tasty

You take cheese pizza to a whole new meaning, original.

Someone is always watching, camera on corner,,think you'll have to go underground, satellites, dress in the shower until it blows over. Tekebo can be trusted