Recent content by Rob D.

i get my chocolate right up the road from me at Munson's chocolates, Bolton, Ct. www.munsonschocolates.com good stuff Hershey's to me is kinda like eating candle wax.... didn't chocolate originally come from Mexico, or somewhere in Latin America? Rob

the good thing about the dwi checks here is that they have to post them in the paper a couple of days before.... at least all you guys can BUY beer on a sunday....still have an ancient blue law in ct. i had a miller lite the other day....used it to wash down some home made shine....for that...

man, that's rough.... i wanted some ribs, but it's only me, so i fired up the smoker and only cooked a half rack....oh, i wanted some kielbasa too, so i put a 3" piece in there..... :roll: if 1 portion of ribs was 3 racks, there wouldn't be a problem.... :shock: sometimes you end up with...

glad your stiches are being removed....unfortunately, all i can think of right now is the scene in Young Frankenstein..... Rob

got a couple of tel-tru therms for the girls, "La Technique" by Jacques Pepin (the greatest (besides Julia) tv chef ever), a new dustbuster, some other odds and ends....first year in a while that i didn't get any socks or underwear....oh well, guess i'll have to go around commando :shock: Rob

we ended up with about a foot of snow in about 9.5 hours....fortunately i can walk to the bar.... due for another big storm sat. nite-sunday, :cry: .....don't like it when they start coming in back to back.... gonna get the bbq running late tonite or very early sat. morning to hopefully...

great looking spread! love the little whole peppers placed on the table, nice touch... Rob

butts look good, Bill....wow, that's quite a blizzard you had there! Almost looks like a potential snow drift there...so, they cancelled school for that? maybe there was too much snow for the one plow to handle.... 16 degrees here this morning.... 2 butts going on tomorrow morning for...

darn it! i should have read this before lunch.....i'd love to have one of those forms they use to make it look like a rack of ribs.... Rob

i'm in Rob

you could do 8 racks without even cutting them in half if you spindle them and stand them on edge...4 racks for each rack....if you laid one on top of that, you may be able to get 5, but the one on the top rack would cook a lot quicker... Rob

yummy, those look tasty.... works really well with pork cutlets and boneless chicken thighs too....go crazy and add a slice of a hard cheese, something that isn't prone to fast melting.... sometimes we'll make some that are a slice of jalapeno wrapped in a strip of chicken breast wrapped in a...

i'm also looking for some clarification....is this gonna just end up being who can take the prettiest food pic, or the overall package of braving the elements with some nice lookin' grub? Rob

i separate it before cooking and trim it really good...that way i can get rub on the parts i normally can't if i leave it intact...then i just rest the point back on kinda where it normally goes...sometimes i have to move the point more on the flat 'cause it doesn't fit in the wsm..... Rob