Call me when it’s ready. I have some nice ham beans to trade…
Hay,
It’s certainly a military knife, that’s for sure. It’s razor sharp and use it in the kitchen every day.
No gravy, just que sauce (the Bhut one you made!)
They weren’t rare after I pulled them from the smoker, no sir.
Sorry Zoomie, Z and I ate it all! Burp.
Biggles
Oh! I got a knife story for you. I will email it; it’s rather lengthy but you might appreciate it.
Beauty ribs.
Wish I lived at your house.
I ache for ribs.
I tried for two hours to email you the knife story, but it’s in an unmailable format (and it’s really long).
It’s a story in the latest New Yorker (a food issue, mebbe you want to buy it; pub date Nov. 24).
oh
my
goodness
Good stuff!
What sort of wood do you use to smoke ribs?
Hey Mike,
Ya know, it’s been quite a whirlwind of different smoking wood these days. I use mesquite charcoal for heat, usually hickory for the smoky flavors. But lately have had a load of apple, alder and a few others I can’t remember. The most important point to notice is to keep your temperature even and cook the meat until it’s done. Looks nice, huh?
Tasted even better.
Biggles
The blade looks a lot like a USMC Ka-Bar.
Where’s the gravy?
SirS?
Those seem rather rare……
Call me when it’s ready. I have some nice ham beans to trade…
Hay,
It’s certainly a military knife, that’s for sure. It’s razor sharp and use it in the kitchen every day.
No gravy, just que sauce (the Bhut one you made!)
They weren’t rare after I pulled them from the smoker, no sir.
Sorry Zoomie, Z and I ate it all! Burp.
Biggles
Oh! I got a knife story for you. I will email it; it’s rather lengthy but you might appreciate it.
Beauty ribs.
Wish I lived at your house.
I ache for ribs.
I tried for two hours to email you the knife story, but it’s in an unmailable format (and it’s really long).
It’s a story in the latest New Yorker (a food issue, mebbe you want to buy it; pub date Nov. 24).
oh
my
goodness
Good stuff!
What sort of wood do you use to smoke ribs?
Hey Mike,
Ya know, it’s been quite a whirlwind of different smoking wood these days. I use mesquite charcoal for heat, usually hickory for the smoky flavors. But lately have had a load of apple, alder and a few others I can’t remember. The most important point to notice is to keep your temperature even and cook the meat until it’s done. Looks nice, huh?
Tasted even better.
Biggles