ness

If have to do a side by side, controlled experiment to be able to judge. Meantime, I'm using what I've got which includes oak, hickory, apple and I think pecan.

Just registering a post. Carry on. ?

I don't do it enough to tell the difference. But, if you read up on what folks who do it every day are doing, you see oak a lot. Hickory not so much anymore. Still used, just not the predominate wood I read recently that Joe's KC, which gets more notice than about anybody these days, is 100% oak. Heck, I haven't smoked anything since 2016, so I've got little room to talk like an expert here.

My starter is looking pretty bleak. Need to refresh that poor thing and get some bread going. But, been trying to stay away from the breads and stuff. What a quandary!!

Did she finally get you committed to the institution? They don't allow photos --someday I'll tell you how I know that. As to the password --remember I texted it to you the other night. Hint: skunk...

Well, I'm not gonna stoop that low. ?

Steee-retch.

Or that one ? The oak may have added a little smoke flavor, but honestly I can't tell you if it was that or the charcoal. Main point was the extreme heat generated. For BBQ I've used them all and I can't say I've got a clear favorite. I won't use mesquite because that's a Texas thing and I ain't going there out of hometown pride. ?

Well, you didn't make any progress on that post. ?

Thanks. All three of us enjoyed it. I tried something new this time inspired by the KettlePizza process. Once the coals got going I spread them out and then spread some dry chunks of oak on top. Got the fire super hot and it cooked very quickly with a great char to a perfect medium rare. I'm starting to salivate ?

We've had perfect weather the last week, except for a cold morning mid-week. Maters are looking great. Lettuce is getting adjusted and beginning to look better. Beans, lettuce seed, beets and radishes are coming up. Billethead horseradish is coming back too. Gooseberries

Sounds great. Haven't had wilted lettuce in a long time.

Sounds great. Haven't had wilted lettuce in a long time.

Steak tonight, on the Weber kettle. Boy, I should do that more often. Fire up the Weber I mean. I've always got a buddy when I'm eating something off the grill. And they are on their best behavior as I clean up. Yeah, they know the drill.

Funny. I was gonna say I see them pretty regularly on the way to work around a wooded area I drive through. And I'm in the city. But nothing like that! The other day I had one walking across the road that launched into flight rather than get run over. Kinda neat for me--I haven't seen that before, though I've gotten a few up while pheasant or quail hunting.

I used to go to the buffets with some frequency. Golden Corral, Western Sizzlin, Chinese, Ryan's, whatever. A couple years back I started to work on getting healthier and rule one is no buffets. I got food poisoning at Western Sizzlin 21 years ago and never went back. I remember the date because the twins were babies and we were going to Big Cedar to get some R&R away from them. That's when I learned this little tidbit: a double dose of Imodium lasts from Kansas City to Reed's Spring, MO. Spent most of the weekend in the room.

I tell you what -- there's some good people watching at Golden Corral. ?

So, I wanna make the lobster Mac and cheese. Love this Food Wishes site.

C'mon man, try to stay on topic ?

So, not to change the subject, but who likes lobster mac and cheese? ??

Hey, there are pictures out there. Here's one her mom took at the dam and locks. Unfortunately she did chop the top of our heads off a little:

Ok, first the glamour shot. Spaghetti squash with a nice tomato sauce. The better half had the usual. Now let's go behind the scenes. ness poked holes in the spaghetti squash, set the microwave for 8 minutes, and went out to harvest a couple bushels of lettuce. Upon my return, I was greeted by this scene: I kid you not -- the squash exploded and blew the door to the microwave open. Forensic study showed the explosion occurred at 7:03. I guess it's important to poke those holes all the way through? Or keep it to 7 minutes? Still tastes pretty good, especially after I picked out the shrap-squash.

Oh wait--that's her dog.

Here's all the proof you're gonna get. Two place settings, and you can see the top of her head in the original photo.

I don't know how you guys can work deck, table, and girlfriend into so many posts. I even cropped out the second plate on that picture, to know avail. ?