Chris looks like he should be in the hills of Kentucky making me moonshine
"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." -- Winston Churchill "LET'S GO FRANCIS" Peter
Good morning all, John's made coffee again this morning, going through a one pound bag each morning is quite a feat, but it's great coffee appreciated by all. Going back home today.
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What an amazing weekend! The stories I had heard about this event seemed to potentially be exaggerated, they certainly fell short of doing this event justice. Amazong food was had, fine liquor poured and even better time spent with some of the finest folks I am lucky enough to call friends. I would name people out for their contributions to make this happen, but they would deny it anyway. So instead I will thank everyone for the gift of their time and effort. Can't wait to see you at the next one! You'll be glad you made it.
@CalvinAndHobo said:
On a related note, I taught Patrick what “stunting” means.
Now you need to teach him not to trim his brisket until it's finished. So much flavor, a cooking pad (fat side down), rendered at the end to get beef butter and some prefer juicy cuts with a nice layer of fat on the slice. So many possibilities! You can also scrape it away easily afterwards if one was intent on wasting all that flavor.
No offense, but you need to learn how to properly trim a brisket. Lots of useful fat left, fat that won’t render removed. “I know a thing or two because I’ve seen a thing or two.” I’m not going to get into fatside up or down, but I assure you I am no weekend warrior, and my point always faces the firebox. I’m guessing you have a hopper, not a firebox?
I am forced to agree with Patrick, I used to just let the fat ride , but after doing a good job trimming on my briskets for the past few years , they keep all the flavor and none of those really unpleasant bites …
This unfortunately came for Paul after we left Friday. He shared a sample with me I few moments ago, and I have to say it’s pretty damn good. This will be in my beer closet until Paul comes back.
"We make a living by what we get, but we make a life by what we give". Winston Churchill. MOW badge received.
Another great weekend! Thanks to Peter for putting up with us, Patrick for outdoing himself at the grills and to everyone else for pushing reality back a few days. Ya'll can keep this traffic tho...🤣🤣🤣
I'm still troubled by what I did for that Klondike bar...
Comments
Espinosa Reggae with Hubbard’s Cave Coffee and Cakes breakfast stout. I hope @Guitarded is wearing a romper when he comes back.
Buckeye Land from this guy.
Thanks Patrick
Illusione La Grand Classe, TYVM @Wylaff
Thanks Chris
Chris looks like he should be in the hills of Kentucky making me moonshine
-- Winston Churchill
"LET'S GO FRANCIS" Peter
Caribou stuffed portobello mushrooms, moose steak and moose back strap, 50/50 burgers, and sausages, eating high on the hog tonight.
Not to mention the Alaskan Salmon Katie caught, fan tastic.
Wasn't he a member of the Grateful Dead?
Thanks @peter4jc
Fvcking awesome!!!
Looks like great times.
Chupacabra from this guy, thanks Bob.
Good morning all, John's made coffee again this morning, going through a one pound bag each morning is quite a feat, but it's great coffee appreciated by all. Going back home today.
Looks like a great time had by all.
Trapped in the People's Communist Republic of Massachusetts.
What an amazing weekend! The stories I had heard about this event seemed to potentially be exaggerated, they certainly fell short of doing this event justice. Amazong food was had, fine liquor poured and even better time spent with some of the finest folks I am lucky enough to call friends. I would name people out for their contributions to make this happen, but they would deny it anyway. So instead I will thank everyone for the gift of their time and effort. Can't wait to see you at the next one! You'll be glad you made it.
^^^comes to the herf solely so he can hit Portillo's on the way home.
John and I made that same lunch stop, great cap to an awesome weekend.
I am forced to agree with Patrick, I used to just let the fat ride , but after doing a good job trimming on my briskets for the past few years , they keep all the flavor and none of those really unpleasant bites …
This unfortunately came for Paul after we left Friday. He shared a sample with me I few moments ago, and I have to say it’s pretty damn good. This will be in my beer closet until Paul comes back.
MOW badge received.
Thank you Peter for hosting another phenomenal event!
MOW badge received.
Another great weekend! Thanks to Peter for putting up with us, Patrick for outdoing himself at the grills and to everyone else for pushing reality back a few days. Ya'll can keep this traffic tho...🤣🤣🤣
About the only part of the event that wasn't phenomenal was the Dickel Pickle (back). I was underwhelmed.
Great time. Can't wait for next year.
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
@Trykflyr_1 & Katie, need you at ORD stat to change the A/C unit on my A321, I'll be stuck in PHX now overnight.
What an amazing weekend, as usual. So great to see everyone in person.
Damn
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
Thanks for the photos! Nice to see everyone had a good time!