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hangtown fry

thanks for the ideas--shoulda listened to my dad 55yrs ago when told me how good radishes are in the spring-----radish sandwiches rock!

have eaten at 2 on the list--12&13--good hot dogs for sure and ff to die for at Hot Dougs and the bbq at OK Joes is won't disappoint but there are other Que places in KC as good buzz

salad from our CSA box with some sliced yardbird--right tasty and all but the chicken was in the garden today !!

Got our 1st box from our share at a local farm---and in the spring of course there are a big(2lb)bunch of radishes--while radish sandwiches and salads are good---would appreciate more ideas thanks buzz

I'll give it a try---one fresh waffle in morn sounds good--just like frozen biscuits make a good early morn sandwich buzz

pizza cooked on the green egg--leftover bread dough for crust, brisket, bbq sauce and cheese(provolone) went well with the belgium tripel ale

grilled pork steaks, along broccoli an cauliflower from the grill too. Just put a peach cobbler in oven---

speaking of vodka read somewhere that a pitcher water filter will work making better vodka out of the cheap stuff---anyone try it?? And have only used bacon salt in a bloody mary--so far

abt's and moink balls---and leftover brisket

search for bigwheels texas hot links--our favorite! every so often we make a bunch!

leftover brisket

Putting together a variation of bison sausage bread that is served at Hells Kitchen rest. in Minnesoda Downtown Minneapolis Restauarnts Brunch Breakfast Lunch Dinner a most excellent comb of meat,berrys and spices buzz

grilled burgers with crispy mushrooms and fried baby wax and green beans with baby carrots---no dessert though :sad:

A lob is fat finger typing for lb(pound)--usually about 16-20 slices per/lb--rubbed heavily with brown sugar with some cayenne--cooked on racks in disposable pans(kinda messy)--sm0kers are usually running about 250° so takes about an hour or so--don't burn the product. Looking back at notes see...

crispix with bananas then a couple homemade cupcakes

we call it pig candy--1lob of thick sliced bacon with a lb of brown sugar pressed on--then in a smoker until the bacon is done---a buck a piece when we vend it at festivals just don't let it get overdone! buzz

thats good advice! If you can brining always helps and don't bother soaking your wood--that is one of the biggest bad ideas floating around the bbq/grilling world-- buzz

pretty much a confirmed beer drinker and brewer here---making beer is cooking for sure--of course like kentucky whiskeys alot too--some vodkas are down rite tasty also--guess I like alcohol in most forms<lol> cigars too buzz

when the kids were little--somethings were just done for effect---and as a the youngest now is 25 I still like the effect<lol> Actuall am a fan of organ meats and the name is from our bbq team

dogfish head

hash brownsmixed up with eggs, green onions, roasted peppers, sharp cheddar with sliced leg o lamb on the side-----homemade banana cream pie for dessert

like most weekday mornings a bowl of McCain steel cut oatmeal, with maple sugar and cream. Followed up with a couple cups of french pressed coffee b4 heading to what is turning into a parttime job after 30yrs!

and it was eazy too--one had leftover shrimp/crwfish etouffee and the other mincemeat pie filling(from a jar)-- secrets in the frozen pastry--don't think would even attempt it from scratch! buzz--and thanks

our pantry is probably too well stocked--really how often do you need Grains of Paradise?? But always like to have tomato paste in the tube in the cupboard and puff pastry in the freezer--for either savory or sweet stuff