Shalom🌫

Shamone.

Frank, not you, tw.

What flavor?

chag sameach!

dying for my recipe, right?

there will be brisket, but it will be my wife's recipe that she makes in a slow cooker...I think. Onion soup mix, ketchup, ginger ale, something like that. The kids love it, it is good. I've just had it too many times.

That Frank likes to stack the calamari rings on his pen!s?

That's totally untrue and false.....

.....after 1 there's no room to stack a second.

When I cook a brisket in the oven, I do it similar. Dry onion soup mix is the rub, then I throw in garlic and onions and about an hour or so before it is done a can of cream of mushroom soup.

My wife prefers it that way to cooking it on the smoker.

On another note, also this weekend is the first time since 1863 that Good Friday & Easter have fallen on the actual date that Jesus died & rose from the grave.

I leave for a few hours with everything under control, and come back to guys daydreaming about stacking calamari rings on my putz. Except TW picturing pig rectums. No way man. Not kosher.

so, for those in need of such info to complete their scrapbooks, the number is 12...admittedly using the thicker type breaded rings. But that is when "at ease"

we did try to get a count at full height but the lobster pound's large order did not have enough rings to truly know. But stacking the tentacle parts along side my unit took 22 pieces.

see what I did there ?

wheel,