Yeah I know....Fresh out of vodka & pino grigio,, thanks to my high maintenance gf. It is a red blend tho. Gotta hit Costco & Total Wine tomorrow!
You guys are doing great out there! I’m Loving all of the creativity that’s happening here. Keep up the good work gentlemen
Everything I ate tonight was pre-prepared however, this raspberry martini is from scratch! 3 PARTS Smirnoff raspberry vodka 1 1/2parts Amore raspberry cordial 1 part finest call sweet-and-sour mix Shake 20 times in the martini shaker with ice. Pour into your favorite up glass, add a splash of 7-Up and a lime wheel, Raspberry excellence!
Wings roasted over charcoal, seasoned with Kick’n Chicken seasoning and my special bbq sauce. Out of celery so I added a side of avocado.
Hopefully this is the last indoor meal of the season. Pool house/ kitchen is open, garden is in, stay tuned.
My trip back from Bowling Green includes stopping at Carroll’s Sausage in South Georgia at exit 82. And if you’ll notice, this is how you end up with a happy meal at my house! For the inquiring minds, this is Caroll‘s famous Vidalia onion/cheddar sausage. It has a little heat to it and it is freaking amazing! The heat level does not trigger my hiccup response however. I believe you can order online and have it shipped directly to your home. https://www.carrollssausage.com/
Dude! You know where to get the good stuff. There’s not much better than South Georgia sausage. I load up on it whenever I’m down that way.
Dave’s Incredible Salt made this chicken “pop”. Thanks Dave, it was excellent and a hit with the wife.
Brian I talked to Dave about the salt at the WOT party. I never saw him again to follow up on getting some. The Nationals is not long enough...... Your plate looks like mine last night, kick-n-chicken vs Dave's salt
Fred's ribs look perfect! Not the best photos, but it's been a while so here you go: Grilled chicken with Roasted potatoes and Salad:
Not new to ribs. I’m not sure I’m even good at it, but everyone loves them and I enjoy doing it. I usually don’t wrap by I have in the past. For example a new marinade or maybe I’m going to abandon them at some point I’ll start them in foil, drop the heat and return later.
