And awaiting tomorrow's smoke, with a healthy side order of Musicradio
77 WABC Rewound (www.musicradio77.com) - Started with Hound's rub as a
reference point and riffed a bit on it based on what my wife would
like to have in the rub....nice n rosy when they went into da fridge,
we shall see what tomorrow holds. Will be using my Coleman Deluxe
Outdoorsman (somewhere between an ECB and a WSM but more towards the
ECB side, got it like 15 years ago, dying to get a WSM) with Royal Oak
lump.

Between the classic AM radio jocks and swingin' sounds booming forth
from my PC, and the heady aroma, even rain won't dampen my spirit I
don't think.....Not forgetting of course why we are all doing this in
the first place.....it's America on many levels....

Chris M
www.powersalad.com

"Chris/Power Salad" > wrote

>
> Between the classic AM radio jocks and swingin' sounds booming forth
> from my PC, and the heady aroma, even rain won't dampen my spirit I
> don't think.....Not forgetting of course why we are all doing this in
> the first place.....it's America on many levels....

Amen!.. and can I get a Hallelujah?

--
Fosco Gamgee Whitfurrows
and his 6" boner

F.G. Whitfurrows wrote:

> "Chris/Power Salad" > wrote
>
>
>>Between the classic AM radio jocks and swingin' sounds booming forth
>>from my PC, and the heady aroma, even rain won't dampen my spirit I
>>don't think.....Not forgetting of course why we are all doing this in
>>the first place.....it's America on many levels....

> Amen!.. and can I get a Hallelujah?

Took the words right out of my mouth, Fosco.

Hallelujah!

I started a couple of piggy shoulders this morning,
they're coming along quite nicely and we're having
friends over later on today. He just got home
after being called up most of the last year,
shuttling cargo into Baghdad Intl. Somehow
it seems like the right way to spend a Memorial Day
weekend afternoon.

Dana

kilikini wrote:

> "Dana Myers" > wrote in message
> ...

>>I started a couple of piggy shoulders this morning,
>>they're coming along quite nicely and we're having
>>friends over later on today. He just got home
>>after being called up most of the last year,
>>shuttling cargo into Baghdad Intl. Somehow
>>it seems like the right way to spend a Memorial Day
>>weekend afternoon.

> *sigh* and all I'm doing is sauteeing a couple of stuffed, breaded chicken
> breasts. I want to be where YOU are.

Heh! Kili, would you really trade Island paradise for
a pulled pork sammich? ;-)

Coincidentally, I just got an SMS message from my
pal John a little earlier, telling me he was just leaving
Kahului for SFO... and I hadn't even told him about
today's Q ;-)

Cheers!
Dana

Chris/Power Salad wrote in alt.food.barbecue

> And awaiting tomorrow's smoke, with a healthy side order of Musicradio
> 77 WABC Rewound (www.musicradio77.com) - Started with Hound's rub as a
> reference point and riffed a bit on it based on what my wife would
> like to have in the rub....nice n rosy when they went into da fridge,
> we shall see what tomorrow holds. Will be using my Coleman Deluxe
> Outdoorsman (somewhere between an ECB and a WSM but more towards the
> ECB side, got it like 15 years ago, dying to get a WSM) with Royal Oak
> lump.
>
> Between the classic AM radio jocks and swingin' sounds booming forth
> from my PC, and the heady aroma, even rain won't dampen my spirit I
> don't think.....Not forgetting of course why we are all doing this in
> the first place.....it's America on many levels....
>
> Chris M
> www.powersalad.com

Cruisin at 244 degrees.
Got me a big ol fat ass brisket that's been on since noon.
Just added some more lump and boy does it look and smell good.
Good eats tonight!

--
BigDog
To E-mail me, you know what to do.

kilikini wrote:

> "Dana Myers" > wrote in message
> m...

[...]

>>Heh! Kili, would you really trade Island paradise for
>>a pulled pork sammich? ;-)

[...]

> Hell yes I would! You try to find good pulled pork on this damn rock! All
> people know how to cook (me included) is oven roasted pulled pork with some
> *gasp* liquid smoke and sea salt in the mix. That's our island specialty.

Oh yes, I do recall that. That and pineapple wine from Tedeschi's
winery. ;-)

> If you're cookin', I'd better check on available flights out of
> Kahului............grrr.

Leftovers tomorrow here, and, from the sound of it, all around
the Bay Area. Dale's cooking up a storm, you could start early
and work your way around the Bay. ;-)

When you factor in the cost of a flight, it might be pretty
much the most expensive Q you've ever had ;-)

Cheers,
Dana

In article >, BigDog
> wrote:

> Cruisin at 244 degrees.
> Got me a big ol fat ass brisket that's been on since noon.
> Just added some more lump and boy does it look and smell good.
> Good eats tonight!

Yep there IS something about that smell, ain't there? If they could
bottle it, I'd wear it!
Just did the old rum soaked salmon treatment to some sockeye filets.
Now, I'm slurping on a shot of Booker's bourbon.
Here's to the vets! <toasts>

monroe(memorializing)

"Monroe, of course..." wrote
> Now, I'm slurping on a shot of Booker's bourbon.
> Here's to the vets! <toasts>
>
> monroe(memorializing)

Here's to them! I'm toasting with my second Salty Dog.

Later I'm calling my friend in Wildwood Crest NJ, who was a crewman on a LCR
(Landing Craft Large) at D-Day to give thanks that I'm not writing this in
German.

John in Austin