ness

My current favorite is Bush's regular (drained) with ketchup, molasses, yellow mustard, and rub. I'll add in whatever meat I'm smoking, and they'll get put in a shallow aluminum pan and go into the smoke for a bit.

I'd make them from scratch again. They were really good. My easy baked beans start with Bush's regular though. What all has Pat got going on in hers?

My baby brother is a competition BBQ guy. I asked him about beans, because I just figured you couldn't use something out of a can. Nope -- he, and about everybody else, uses canned beans as a starting point. That said, I have made a Boston baked beans recipe from scratch, and it was really good. Made it once. 😄

A big city lawyer went pheasant hunting in Kansas for the first time. He shot and dropped a bird, but it fell into a pasture on the other side of the fence. As the lawyer climbed over the fence, a crusty old farmer rode up and asked him what he was doing. The attorney responded, “I shot a pheasant. It fell into this field, and now I’m going to retrieve it.” The old farmer retorted, “This is my property, and you are not coming over here.” The indignant lawyer said, “I am one of the best trial attorneys in the United States, and if you don’t let me have that bird, I’ll sue you and take everything you own.” The old farmer smiled and said, “Apparently you don’t know how we settle disputes in Kansas. We settle small disagreements with the ‘Three Kicks Rule’.” The lawyer asked, “What is the ‘Three Kicks Rule’?” The farmer replied, “Well, because the dispute is occurring on my land, I get to go first. I kick you three times, then you kick me three times, and so on back and forth until one of us gives up.” The attorney quickly thought about the proposed contest and figured he could easily take the old geezer. He agreed to abide by the local custom. The old farmer slowly climbed out of his pickup and walked up to the attorney. His first kick planted the toe of his boot right into the lawyer’s groin and dropped him to his knees. His second kick, to the belly, doubled the lawyer over, gagging for air. The lawyer was on hands and knees when the farmer’s third kick, to his rump, sent him face first into a fresh cow pie. The lawyer summoned every bit of his willpower and managed to struggle to his feet. Wiping his face with the arm of his jacket he said, “Okay, you old fool. Now it’s my turn.” The old farmer grinned and answered, “Nah, I give up. You can have the pheasant!”.

I tie on whatever the heck those streamer hooks are that I bought years ago. Never missed or lost a fish based on hook yet. When they're gone, I'll get some more. So, get you some of those and you're set.

Curious -- do you (or anybody reading) trim fat before or after doing a butt? I always do.

At O'Malley's / Weston Brewing Co. in Weston, MO.

Looks and sounds great! Made some dang chicken, andouille and shrimp gumbo today.

Found it. Thanks.

My favorite dish at my favorite Chinese restaurant is Szechuan chicken. Wish I could figure out what all they've got in it. It's soy sauce, with garlic and maybe rice wine. Some red dried chiles for heat. What's in the version you made?

Love the slip overs!

Not as far as I know, and I've done some research. It was a thing in the 1800s and in NYC in the mid-1900s. Aunt Bee made it in an episode of the Andy Griffith Show. I guess it's got sentimental value and some fans out there. I've never had it.

You gonna cook something? Seriously, Google Nesselrode Pie.

What's the plan for these chestnuts? Nesselrode Pie?

Never been to the paw paw patch. Never had a paw paw. Never seen a paw paw. All the live long day.

Anybody else still get the feeling that the fish are ... over there? You know, just out of reach? I remember thinking that when I was younger -- until I figured things out and learned to relax, slow down and analyze the sitch. Now I realize sometimes they're over here!

Somebody needs to open a clinic that offers gall bladder, tonsil, appendix, wisdom teeth and spleen removal all in an afternoon with a $25 co-pay. We could save us billions! I'll take 1% commish for the idea 😄 I stir fry in small batches -- each ingredient done separately on high heat so it is right --then set it aside. Toss it all back in together at the end to get it warmed back through, adding whatever sauce I'm using. And, I stir fry in a plain old non-stick skillet these days. Just works better than my round-bottomed steel wok does on my stove top. Try it, you'll like it!

Somewhere I read about a technique for sautéing mushrooms in a dry pan to get them to release their water. I've been doing it that way for a couple years now. Gets them nice and brown first, then you can add whatever liquid to deglaze. See the droplets of water forming? After they browned some I added in oil, dry thyme and cooked chicken and deglazed with some wine. Let that reduce, then added cream and reduced slightly. Added asiago cheese and then tossed the noodles in and warmed through.

Haven't watched SNL much the last several years -- it generally sucks. But...I did see this posted over on Facebook and thought it was really funny:

More shrimp and grits. Bob's 47, Boulevard's Oktoberfest, is out. Pretty good. Lunch today for a company shin-dig -- from Alewel's in Warrensburg:

Looks like a good way to jack up a fishing trip to me

For me the Yukon Jack thing happened at a lumberjack party in school. There are about 4 of us that overdid it, and will never touch the stuff again. Ever.

I picked up the red on a whim. Good stuff. Black is sooo smooth -- it would be a good likker for a brown-likker newbie.

ness channels The Dude

Pork shoulder, beans, corn on the cob with the kids. Kathy says, 'This pork doesn't even taste boiled.' 😄😄 I've got a cold...