Pork ribs, pinto beans, corn bread and asparagus were on the menu tonight. Got pics of the ribs and beans. The corn bread got eaten before it got it picture taken.

Dropped it in the wrong part of Washington, should have been in Roy. Nice addition

Jonathon Do Traeger not count as a smoker or do you call it a grill? All my smoking is done on the Traeger, never use it to grill.

Breakfast this morning. Creamed Chipped Beef on Rye Toast!

Joe Hell Try using more honey in your recipes for mead and adding fruit. I used to make mead, made a Marion-berry mead that placed 2nd in the National Homebrew competition in the 90’s. 18 lbs. (12 lbs per gallon) of honey in five gallons plus the fruit

Smoked Pork Sirloin roasts with John Henry’s East Texas Sugar Maple Rub. Made some Boston baked beans to go with it. Intended to make cornbread, but got tied up getting my 85 Bronco restoration project running

beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.

blackbetty61 Sams Club is probably Atlantic Salmon or pen raised. Much less fat content then the wild Pacific or Chilean.

Jonathon Here you go Jonathon. I lit the re-power off on Sunday and took her out on the maiden voyage yesterday. Been 20 years since it has seen the road.

Joe Hell I used to use local wildflower honey for mine. If you can get some orchard honey or fireweed that would give some great flavor too.

Well how about our Northwest favorite Alder. We use it here quite a bit to flavor most everything, works with fish well. Most pellets coming from the NW have alder mixed with them to simmer their flavors.

beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.

Joe Hell Just one of three different ones I have. I have one 15 gallon s/s pot and one 15 gallon keg. Have refraction towers that I built that can go to eight feet, plus some other items to push the alcohol up. High octane lawn mower fuel is all I am licensed for.

May have to fire this off and make some tasty hand sanitizer

Pork ribs, pinto beans, corn bread and asparagus were on the menu tonight. Got pics of the ribs and beans. The corn bread got eaten before it got it picture taken.

Keep it, use it to make sausage with leaner cuts of meat. Improves the flavor greatly.

Jonathon that is the way the Agave works, no impact on glycemic index. With the changes in the gut, I have lost certain base proteins and chemicals that process foods. Pro-biotics are a daily friend along with supplements that remove excess sugar from my system I take just before my meals. It is really weird, because you crave the sugar, you eat the source, and if you over do it you feel sick. Sugar in cured products don’t seem to react the same, since there is a reaction when heated with other products, such as salts. I use brown sugar and maple sugars, more than white when I cure my meats. I will have to try vegetable glycerin. Looks to be made from palm, coconut or soy. Thanks.

Joe Hell Agave nectar, doesn’t affect the blood sugars, not nearly as sweet though. I find now with my gastric surgery, syrups can’t be tolerated as well, to much sugar level.

I’ve got lots of yeast here, bread, beer, distillers. We are’t going without something to drink or bread to break. I was hoping to get a 10 lb bag of flour and sugar, but the hoarders had other ideas. I’ll hit my secret restaurant store if I need it that bad hoarders can’t get in there without a business license.

Joe Hell went to Safeway yesterday. There was no flour, sugar or yeast left on the shelves, some corn meal, powdered and brown sugar. They did have bread and chicken seeds (eggs)