duck833

A large local organic distributor for Honey is located here in Eugene, OR. They bring honey in from sources throughout the world. In addition they are very knowledgeable regarding all aspects of the bee. The owner Dick Turanski is presently working on developing bee keeping in various parts of Africa. Dick has been in the bee and honey business for over thirty years. They could be a resource for your book if you need one. http://www.glorybeefoods.com/gbf/

I will continue my exploration of Oregon Pinot Noir's with many field trips and much tasting. I will drink more wine. I will buy more wine than I drink, need to build up an inventory so I am drinking older Pinot Noir's. Build or buy storage for 400-500 bottles to keep temps 55-60 degrees.

I enjoy dining at places where the Chef knows what he or she is doing. I also however believe for Chef's to grow within this field that they should continue learning, trying and researching cuisines outside their comfort zone. How can they continue to keep us coming back for more if it always the same? Sometimes to get better they need to keep pushing their talents and taking chances. Otherwise I believe folks become stale and average.

Mine: 1. Binkley's Cave Creek, AZ 2. Sel Gris Portland, Oregon 3. Atlas Bistro Scottsdale, AZ 4. Razz Scottsdale, AZ 5. Kenny & Zukes's Deli Portland, OR 6. Zinc Bistro Scottsdale, AZ 7. Joel Palmer House Dayton, Oregon 8. Bouchon Las Vegas 9. Mesa Grill Las Vegas It was a good year!

I second the butt idea, almost nothing better than rubbing some nice butts! Seems the most difficult task in smoking is to master the brisket. To much time and it is pot roast, depending on the cooker it is easy to dry it out. That is one reason I really like a Fast Eddy, kind of runs like a convection oven, never have to foil, never dry anything out, set and forget it. When I do butts I usually do them a case at a time. Just put two per shelf, eight total. Cook until 190-200 internal and they are done. Bad Byron's Butt Rub is a wonderful thing!!!!

Regarding folks eating bbq at contests it depends on the contest, location and teams. You run into local food service laws and such. Also some teams don't like to give out samples because it distracts from getting the boxes ready for the next turn-in. Also some teams just bring enough for turn-ins and hardly any more. In KCBS cookoffs there is 1/2 hour before each turn-in, not much time. Also some health departments do not allow any food given away. What we normally do, at a large cookoff like in Las Vegas, is bring a couple of friends with us and turn over the food give away to them. They always have fun making lots of people happy with free great bbq. We never take anything home anyway. If we don't give it away we toss it.

Long time rib cooker and Certified BBQ Judge. Be careful about putting salt based rubs on the ribs overnight, may get very hammy taste, you will be curing them. I normally just apply rub just before putting on the smoker. We normally use baby backs, in competetion and for serving. We do this because we think they are better and quicker. Normally we get our ribs at Costco. If you buy a case they give you a 25% discount. Method: Pull membranes on back of rib, hit with rub and put on smoker. My smoker right now is a FEC100 pellet cooker made by cookshack. I can get 21 racks on at the same time laying flat, more if I use my rib racks. at approx 240 degrees my ribs are done in 4 hours. I normally just use hickory pellets because the Fast Eddy cooker burns so clean you can not get things to smokey. I have in the past also used a webber smokey mountain (actually had 4 of them) and a large Klose Pit for big parties and tailgaters. The FEC100 is the easiest smoker I have used so far. I like several rubs, bonesmokers and also Smoking Guns, medium or hot. Most specialty rubs and sauces I get from Hawgeyes.com. I know lots of bbq teams also get their supplies there also.

How about sex on the kitchen floor?

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EZ pancakes: 1. Go to Costco and buy their pancake mix in a spray can, it is called "Organic Batter Blaster", normally next to the whipped cream. Heat pan with a little butter, shake the can and hold the can upside down over skillet or the waffle iron, push the nozzle and give it a blast of batter-whatever size pancakes or waffles you want. Flip when ready, cook other side. Eat, ez cleanup, not even one bowl method!!!! Over two month shelflife for the product. www.batterblaster.com

Based on personal experience I think beer and barbeque will fix your problem. Now I just need to start working in a car wash to get rid of the effects of too much beer and barbeque. Damn I have wished my entire life that I would go to the Doc and he would tell me that I needed to put on 10 lbs. Never has happened and I doubt it ever will.

I am going through a wino stage right now. DW got me a case of Ken Wright Pinot Noir futures and a EuroCave 260 Wine Cellar for all my other treasures. Guess I was good last year!!!

That is why I like growing my own Oranges and Grapefuit, all organic, no spray. However they do get hit with bird crap.

I am down at the AZ house, thought I would test this. I always wash Oranges that I pick off the tree. We have lots of birds down here. Also I use my teeth in getting the peal off. Just washed a freshly picked Orange and ate it. Perfect. Actually tried another one, kind of grossed me out not washing it. Not as good. Tried a fresh grapefuit also just picked off the tree. Fresh picked citrus is orgasmic!!!!

I add to the above. See what you can do sourcing from local growers and providers. You may be able to do some amazing things and teach your girls something about really nice food.

I use thermapen's for all my cooking. I need insta read when checking internal temps on nice steaks, I use it to check meat on the smoker and I now use it in the kitchen. I have actually bought probably 6-8 of them. I keep one by the smoke(covered area), dear wife uses one in the kitchen and I have backup. I also use the armoured cable devices they have to watch the constant temp inside the pits, very accurate and they last a long time. Given the high cost of meat it seems reasonable to pay $75 or so to insure getting a steak just right.

We are staying at the Legacy Golf Resort on S. 32nd St between E. Southern Ave and E. Baseline Rd; I think it's pretty close to the airport. How far is a drive into Scottsdale? There seems to be a lot of choices there. Binkley's menu looks good with great fish selection which I love. I have also looked at the pictures of all the meals you had at See Saw, molto e...I am drooling just thinking about them. Greasewood Flat looks interesting. The kids will love the open space and a different dining experience. Please keep the suggestions coming. I am complying a list to bring so we can go to a recommended place wherever we happen to be. Thanks again. ← Voted in Best of Phoenix as Best Patio Restaurant is: Old Town Tortilla Factory, located in Scottsdale Food is middle of road mexican, nice margaritas Great kid friendly place though

We have had a long lunch there a few times and have a postive experience each time. Good service, interesting menu and good execution. The plasma screen TV's by the bar were tuned to the food network, nice touch.

I am in Vegas a few times a year and always hit the Mesa Grill. I normally am by myself and sit and the bar. I love the food and service is very personal and attentive. I may have been their to much lately, they are remembering me now. I have had most of the entry items, they are all very good. The pork tenderloin is one of their signature items. Having the duck corn tamale for a first course and the tenderloin for a main course is perfect for me. I will be staying at Caesar's for a few days next month, looking forward to Mesa Grill again.

Depends a little where you are staying. My favorites up at Kierland Commons are: Zink Bistro, Greene House and North. There is a hugh thread on Zink here. Downtown I really like Atlas Bistro. Near the corner of Thomas and Scottsdale road. 10 tables, you enter through the AZ Wine company, Atlas does not sell wine so you can bring your own or just buy one at the AZ Wine co and Atlas will take care of it. Very good food and not known much. I like of like See Saw but was not drop dead good. Right across the street is a wonderful new lunch place called the food bar. I had a great Cuban Panini there a while ago.

Another related option is Dick's Hideaway, owned by the Richardson's people and right around the corner. We went for a late lunch and we were the only people in the place, which is a dramatic contrast to my Richardson's experiences. Food was just as good though, if you stick to the southwestern stuff (avoiding the pizzas, for example, which seems obvious, but...) photos are here because ImageGullet doesn't want to upload my pictures today... mark ← Another option at Kierland Commons is The Greene House and North. Both these two and Zink are on the same block. Good eats at all three. What has not been talked about is Atlas Bistro in South Scottsdale around Thomas and Scottsdale. You get to it by walking through the AZ Wine Company. Atlas has about 10 tables, does 3 and 4 course meals. You can bring your own wine or pick one up in AZ Wine before dinner and they will serve it for you. Very good eats.