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Forced this tbone down with my neipa...grilled not smoked (oops wrong thread)

I’m starting to miss FTWD...and that says something

I didn’t care for the season on the farm. It reeked too much as if they wanted to save money by having the same set every week.

I still find that my beers seem to be better after 2-3 weeks in the keg . Not sure why.

I apologize in advance for this post. I wish my dad was still around. Carry on.

Am I the only one who caught Mell sneaking in the word ‘caking’?

F@@k yeah that looks great! I do the Weber rotisserie every year as well...always awesome

I started a cider yesterday with cheap apple juice...just sayin

Cheap cut of veal

The beer that was in the line at the first pour of the day sucks. ...just sayin

Nice plates. IMO it could use a hunk of broccoli as well :)

I feel your pain. I'm at 60% strength at the moment . I have two 5 gallon batches fermenting but they won't be ready for a week

Leftoverlobster? Never heard of it before

That's one of the better steak pictures I've seen on here. 2-3 minutes a side with heat like that?

I'm glad you asked this question ... I've always wondered the same thing

Are you just tossing those bugs right on the grill? No boiling? How long? Looks great

Would you be willing to share your Old Peculier recipe?

The second one had quotes around it