I worked out a deal with my garbageman, to cook one Sunday a month for he and his wife, in exchange for trash service for my BBQ stand, and my home.

I also get to keep all leftovers. Today I have fired up my small smoker, Lang Model 84, and have brought it to a higher than normal temp, 350 degrees. I am using 100% Hickory, so I am building a huge bed of coals, and will be adding a stick of hickory every 30 minutes, for smoke, and to add to the coals. I rubbed down a ribeye roast, with granulated garlic, and chipotle pepper. I seared the roast, on my Weber kettle, and tossed it into the smoker. I am also using the Weber to bake the potatoes after wrapping them with bacon, and as the heat source for my wok to stirfry some zuccini, crookneck squash, with onion and garlic, using an oil mixture of 2 parts olive oil and one part sesame oil and seasoned with a dash of sea salt. I will be making a garlic infused AuJus to serve with the prime rib, and have just finished grinding some fresh horseradish.

I am looking forward to dinner.

Dave (A.K.A. Homebrew)

That's great and all, sounds yummy, all that stuff.... but hows things with the girl? That's what we really want to know.

RE#2,

She is assisting me today. LOL SO I guess, pretty well. We are having a great time getting to know each other again.

Dave (A.K.A. Homebrew)

Awesome, that's what I was hoping to hear!

Nice job on doing the grilling for garbage deal. Sweet way to barter.

^Great to hear everything is working out........and dinner sounds delicious.

I was looking forward to a porterhouse,baked potato,corn on the cob and stir fried veggies.Thanks for ruining this.....LOL

Ron

MMmmmm.........ribeye is my favorite.

Good news on the chicky update as well.

Man, I hope I can learn how to cook like that eventually. My rookie ass is still smoking pork butts and briskets. Haven't even dared to try ribs yet.

Or chicken... cuz I'm too chicken.

macs...chix are easy and quick

dave....i love it when you can say "my little smoker is a lang 84! smoked rib roasts are awesome and the rest of the feast sounds just as good!

Damn, Dave, that sounds great. The REAL question though is - what home brew are you drinking tonight?

(moving my Sierra Nevada Torpedo clone to a secondary tomorrow)

RE#9,

I have been on a Pale Ale, Bitter, and IPA kick lately. I have been rotating between my standard pale ale, based on Boulevard Pale ale, My bitter, based on Youngs ESB, and my IPA, based on Sierra Nevada. While I couldn't call them clones, that is the closest match to any commercially available brews.

I just racked a nut brown ale, into secondary today, and kegged a steam beer, lager fermented at ale temps.

Dave (A.K.A. Homebrew)

P.S. A philly cheese steak, made with leftover prime rib, ROCKS!!!! It is even better, when dipped in AuJus, like a French Dip. I think I will call it the "Atlantic".