ness

That sounds fairly like my go-to stir fry sauce: 1 T soy sauce, 1 T white wine or sherry (don't have mirin on hand), 1 t rice wine vinegar, 1 t sugar, 2 t cornstarch. I'll change that up with fish, oyster, chili sauce. I think the brown sauce I was talking a bout is probably soy sauce, beef broth, oyster sauce. It's savory, not sweet or sour.

Yeah -- this is a pretty good little corner of the OAF. I missed rps' post above. Those rolls look outstanding. I think a great burger has to have a great bun.

That looks really tasty. Did you have a little sauce on there? Can't tell for sure. I've been stir frying more lately, and need to mix it up a little on the sauces. Wish I could figure out the 'brown sauce' they do at the Chinese restaurants -- like on beef & broccoli. I think it's soy and beef stock and some other stuff. Recipes I've seen on the web always seem to be off base from what I'm looking for.

I'm polishing up my cooking and photography skills so I can start a food blog. After I get some advertising bucks rolling in, I can tell my boss to KMA. Next I hope to roll out a show on Food Network, tentatively called 'Cafes, Canteens and Cafeterias'. The premise is this: I drive around the country in a Crown Victoria eating unique foods at out-of-the-way, non-chain restaurants frequented by people over 60. I'll tell lame jokes, laugh at them harder than anyone else, and make semi-sincere compliments to the cooks. Then I launch a set of cookware (nessware), write a couple cookbooks (ness does Italian, ness does Rice, etc.), roll out a signature line of sauces and spice mixes (ness BBQ sauce #4, ness rub #3). Finally, I launch Church of ness. So, consider yourself lucky, JoeD, to see the birth (some would say afterbirth) of my plan for global domination.

Then he'd have come back to a car with a busted out window and a missing GoPro

Thanks Chief -- I like vinegar-based slaw more than the creamier kind (which I like too, just not as much). I've never heard of it referred to as German though -- so I learned something. I wonder -- any sugar in there? Good call on bacon fat, too. I really like the sound of that. Terrierman -- I know Hendrickson's. Good stuff! My wife turned me on to that a few years back. This weekend I was rooting around in the pantry and noticed we've got a couple bottles in there. Never thought of that for slaw though, but I can sure see why it would work.

You keep this up and you'll unseat Smalliebigs as the quintessential* Cardinals fan!! *Thanks autocorrect!

One of the best melt downs of all time. 'Hallelujah, holy sh$&, where's the Tylenol.'

Some things have to be done in pairs. There is a thrice-divorced lady where I work that told us all she wanted a boob job. But the Christmas bonuses came in light in 2014 so she just got one. I mean, it's gotta be two or none, right? Same with married guys and Coosas.

You let your wife drive the Coosa??? Best start saving your shekels for one for you

It think it's on page 1,678 of the statute. I'm driving right now, and probably shouldn't conduct legal research. But, I guess that's pretty obvi

I thought snake bites were covered under Obamacaid? Were we lied to again? (ness tosses out the bait and patiently waits for a strike...)

It was a coin toss, and you had heads.

Man, what a bunch of outstanding looking chow! Chief -- that's a great looking sandwich. I used to think slaw on BBQ was just a bad idea -- then I tried it What's German slaw? rps -- yours looks really good too. That brine sounds really interesting. I am liking this whole start it outside, finish it inside thang. I need to do that with a brisket sometime. Never wanted to tend a fire for 12 hours.

This was uncharted territory for me -- trying to get this much stuff (three racks of ribs, one pork butt) done on the Weber kettle. Started about 6 AM prepping stuff, did the pork shoulder first. Cut it into large chunks (say 3-4 inches) and cooked it at around 300 for two hours with indirect heat. Then brought it in and put it in the Crock Pot® on low. Started the ribs next -- I stacked them (rather than using the rib racks. One of the things I always liked when I had a Weber Bullet was the two cooking grates. The fat from the upper one dripped on to the lower one). So, about every half hour I rotated the racks (top to middle, middle to bottom, bottom to top) to be sure all of them got a little fat and smoke. After about three hours at 275-300 (hotter than I usually do, but these were very meaty ribs and I was trying to get a lot of stuff done), I wrapped them in foil and put them in the oven at 250 for about three hours. Rested, sauced and put them under the broiler for 5 minutes. Meanwhile, I pulled the butt hunks out of the Crock Pot®, pitched the accumulated grease, did the two-knife chop to get it diced up pretty good, then loaded it back into the Crock Pot® (diverting a bit for the beans). Added a jar of sauce and a little water. I was really happy with the results. The ribs were perfectly done -- nice bark, tender, but with something to chew. The pulled pork was very good too. Since I'd done it in chunks, I had a lot of bark. I really wouldn't change a thing, and I'm a guy that just about always wants to tweak things a little. But, I might make more sauce next time

The BBQ sauce trading caravan never got going, and the previous batch was nearing expiration -- so I ate it. Fired up the cauldron today, and: (note: the Post-It labels are easily removed. Just saying.)

A few folks coming over this afternoon, so I've got 3 racks of back ribs and a pork shoulder going on the grill soon. I'm missing the capacity of my old Weber bullet right now. Gonna be juggling pork today.

Acurite 5 in 1 with internet bridge.

Sometimes data and technology don't really tell the tale. It's been raining a lot here. Shoulda brought in the wheel barrow:

Funny -- I still go out and look at my rain gauge too. Need to go dump it.

Seems like a weird year, but it also seems like I say that every year. Half my maters are thriving, the other half are stunted. One Cherokee Purple is about dead, the other is fine. I planted two reliable varieties of snap peas--one is about 4 feet high (Dwarf Grey) the other is less than a foot (Amish Snap). Something keeps munching the leaves and tops off some of my banana peppers, but leaves the others alone. I'm gonna have to go buy some plants. Spinach has always been a tough one for me, but this cool wet spring should be ideal right? Well the Bloomsdale never germinated (new seed) and the America is just barely poking along with very small plants in about half the squares I planted. Bush beans are good sized, but they've already got the crud. Pole beans are slowly coming on. We've had more than 8 inches of rain MTD; almost 1.5 inches yesterday and 0.6 inches so far today with more to come. Kinda wish it would stop already. I planted a few gooseberry and currant plants this year and they don't like all this water. That whole front row should be spinach: Two varieties of snap peas on back row. Can't even see the Amish Snap behind the beans: Beets have been munched down quite a bit. I've got more lettuce than I want at the moment: Sun Gold cherry is giving me something to be happy about: Raspberries too: Got a new toy -- weather station so I can keep up on rainfall, temperature, dew point, wind speed and direction in my neck of the woods: This has been kinda fun. Data pushes to Weather Underground site which produces nice charts and tables. Radar is overlaid. Yellow circles are other weather stations near here, displaying temperature, wind direction and speed (bar indicates direction): Graphs and tables too. Data is downloadable, in case all this hasn't satisfied your geekiness make a spreadsheet: The app is even cooler. Each metric can show history for week, month, year, etc.: So, enough about me. How does your garden grow?

Only one way to find out ...

I don't hate winners, I hate St. Louis fans. Cocky is confidence viewed through the eyes of a loser.

Spoiled rotten

Seems to me I'm always fighting some disease or pest on my beans. So by the time I've gotten bush beans, the plants are hurting pretty bad. But, they generally put off for 2 to 3 weeks. I have done spring and fall plantings in the past, but this year I'm going to do some bush beans when the greens and radishes come out in a couple weeks.