Busch is the sweepings from the Budweiser floor

Not that I'm too good for it, mind you
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Grilled chicken salad at Side Pockets.

It was salad.

It reminds me of John Penette's skit about salad.


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ten years in, and it still messes me up seeing budweiser and other american cheap beers in the import section of the bottle-o. :-)
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Pastor, and Discada tacos with diced onion, cilantro, lime, and homemade salsa de arbol.
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You guys ever smoke ribeyes? I smoked a couple of 1 inch thick ribeyes earlier this week, and they came out over cooked. I aim for medium rare, and these were definitely well done.

I followed the recipe I found online, though. It said 225 degrees for 2 hours. Thinking of just going an hour and a half next time. Thoughts?
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Do you have a fish tank? :-)
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Probe thermometer. And thicker ribeyes.
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Busch Beer is a solid addition to any fishing trip

Not so much Busch Light though
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"Salad is a promissory note that food will soon arrive."

That's just good writing. Sometimes I miss the wordsmith comic [RIP Carlin, RIP Pennette]
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i actually missed that reference. side pockets.

which one?

me and some mates would after work always end up there back around 98. the one 87th street.

loved their chicken tenders with honey mustard sauce back then. MMMMM :-)
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You sure the recipe wasn’t for a ribeye roast?
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Both of them were funny as all get out. I remember listening to Bill Cosby on reel-to-reel in the 70s and getting an ab workout. I wish we had more comedians around who were just plain funny, and not in a political way, or by simply by delving into the taboo range.
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The one in Lee's Summit. And, because we had our 13-year-old with us, because it's a bar first, we went at around 6:00 to make sure we were done before the adult "bar" action got into full swing.

The one in Lee's Summit is pretty nice, I have no complaints at all. Their food is really good (unless you're eating rabbit food, then it's just rabbit food!) Between Side Pockets and The Main Event, there's no real need to buy a pool table... :-)
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Your mom liked it.
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St. Louis cut spare ribs coming along nicely. Here in a bit I’m gonna slather with sauce and sizzle them on the grill.



This is the first slow smoke on the new propane smoker I’ve been using for bacon and sausage. Once I got the temp dialed in at 225, this thing has been rock solid between 223 and 230, according to my handy dandy SMOK with air probe.
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