What's cooking NCT Sunday 2/12/2017 - Saturday 2/18/2017?

I think I'd like the grapefruit shandy - not to fond of the summer offering.

I'm from Iowa and grew up on Maid-Rite's. I'll be driving from Chicago to Tipton and don't know of any along the way. I should google it. If we drive to Cedar Rapids, then I'll get one.

Tonight chow mein was ok. I added soy sauce and Aleppo pepper which helped.
 
Made meatballs yesterday. Dinner was cheese raviolis and meatballs.

Tonight hot open turkey sandwiches.
 
Johnny West said:
I think I'd like the grapefruit shandy - not to fond of the summer offering.

I'm from Iowa and grew up on Maid-Rite's. I'll be driving from Chicago to Tipton and don't know of any along the way. I should google it. If we drive to Cedar Rapids, then I'll get one.

Tonight chow mein was ok. I added soy sauce and Aleppo pepper which helped.
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Have you tried any of the Lagunitas offerings? On a really hot day, a really cold Cave Creek Chili beer hits the spot. You've got to down the first one quickly, making sure not to swallow the serrano. First you get that icy, thirst quenching chill and then that serrano starts to heat you up in a good way.

When doing a crawfish boil, I prefer the Abita offerings, especially the Amber.
 
Ironman said:
I'm brining a Boston butt to smoke tomorrow with my Son in the new smoker I got him for Christmas.
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Ironman, I may have asked this before, but why do you brine pork butt?

Lee

P.S. Copied and saved the Crack Dip recipe. It's on a short list for Cinco de Mayo!
 
QSis said:
Ironman, I may have asked this before, but why do you brine pork butt?

Lee

P.S. Copied and saved the Crack Dip recipe. It's on a short list for Cinco de Mayo!
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I missed the Crack Dip recipe. Is there a link?
 
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