1.) DParker - 10/21/2017

...and deader than Harvey Weinstein's career. I didn't see so much as a squirrel. So here I am pounding down some BBQ and a pint of Orange Blossom Witbier (the rum barrel-aged Belgian Dark Strong Ale is up next). How about y'all?

2.) bluecat - 10/22/2017

It's raining men here so will go tomorrow.

How's the bbq?

3.) DParker - 10/22/2017

[QUOTE=bluecat;52546]It's raining men here so will go tomorrow.[/quote]



[QUOTE=bluecat;52546]How's the bbq?[/QUOTE]

The pork ribs were delicious, and the pastrami was almost as good as my own.

4.) bluecat - 10/22/2017

What kind of sauce do you like? I like a molasses sauce that's a little smokey. But it's all good.

5.) DParker - 10/22/2017

It's pretty common for me to forego sause altogether if the meat is sufficiently moist and the dry rub brings enough flavor already. But when I do use sauce I tend to favor tomato-based ones. Something spicy with a little sweetness for pork, but spicy and smoky for beef.

6.) bluecat - 10/22/2017

[QUOTE=DParker;52544]...and deader than Harvey Weinstein's career. I didn't see so much as a squirrel. So here I am pounding down some BBQ and a pint of Orange Blossom Witbier (the rum barrel-aged Belgian Dark Strong Ale is up next). How about y'all?

[/QUOTE]

I was having a cauliflower tofu soufle' with a wheat grass bran shake. Sorry I had to gloat. I'm sure your meal was good too.

7.) DParker - 10/22/2017

[QUOTE=bluecat;52551]I was having a cauliflower tofu soufle' with a wheat grass bran shake. Sorry I had to gloat. I'm sure your meal was good too.[/QUOTE]

8.) Swamp Fox - 10/23/2017

I'm not sure where my Stouffer's frozen lasagna fits in all this ...