9 Minutes in

3hr. process. End result, Tastebud-tickling, brain awakening tastesation.

I'm Not Juss Talkin' Bout it, I'm Bein' About It.

Extra Space, Means Extra Produce. Extra produce means, Extra Meals I can prepare gardenfresh, for you daily. I'm buyin' 'em as I see 'em, cause I'm not afraid to use 'em. All aspects of a meal, I've told you, I will have hands in, though Alex's Super Sandwich thingy, may appear on the menu, and you should already know my plans, for Stephanies' potatoe salad to place as my top billin' side, to my "Almost Award Winning... Oh, It's Never been Entered Before Sauce!! Everything I plan to bring you has already garnered a small local following, consisting mostly of coworkers and a few neighbors from the old apartment complex, and it's surrounding areas. I'm friends with the Huntington Ribfest, Huntington, WV. via Facebook. I've asked them a few times now, how someone of my stature can get in on the festivities, they've yet to divulge any pertinent information, for fear, I believe of me comin in and knockin off all the big boys of the game. I've touted from the first time I asked, that I'm a garaunteed money winner, and the way all of my so called guinea pigs rant and rave over meals I've shared with them, I'm gunnin for the top spot.

What makes me so confident in my claims? We have 52 states and only 5 Texas, Tennessee, Missouri and the Carolinas are considered the BBQ capitals. Well, I'm from Tennessee, I love the Carolinas, and I know all there secrets, and for that fact I believe they fear lil ol' me. I reside in the state of Ohio, and I will make it a known capital of BBQ.

Future Pics

You know I had a problem with trying to adjust my camera settings, thanks in large part to my cousin, that problem has now been fixed and the true color of the foods I bring you will now stand out,bringing this page to life.

This Time, There Was No Pic

This is more of a product review. Today for the first time, on a windy day, I used s chimney starter. The results were nothing short of amazing. I've used several brands of starter fluids and had never seen a blaze the likes of the one I had goin earlier under that pork shoulder I previously posted about, cutting the silver skin off of.
I'm in the process of moving once again, and this is the final time, for my family I have found a place to call our own... simultaneously as of right now, or last week rather, after acquiring $10,000 for purchase of said home, slowing for an unspecified amount of time, the start up of the page we all know and love... I'm hoping that inside of three years, that one of three plans I have to see this through come to fruition.
And thanks to my brother-in-law who just recently came back after a long hiatus, shared some info about one of his long time family friends, who runs one of the tri-state daily newspapers. This is the kind of connection I have been lookin to utilize. "It doesn't matter what Life has dealt you, if given the opportunity anyone can succeed."

Just Cut the Silver Skin From a Pork Shoulder

Can you guess what's for dinner?

It's in the Sink Thawing right now.

A 9lb pork picnic shoulder. In a couple of days time it will be headed to the grill, you know, where I got the fire. Items purchased this date to complete this meal are charcoal, starter fluid, and both Hickory and Mesquite wood chunks. Tonight I have to work it's my next double day, so when I get home what will be Saturday Morning, it'll be time to marinate, upon which time I will post video with marinade recipe. Once I build my smoker this will be my competition style produced meat. One that after my vacation this year unless we got plans to just travel to certain Travel Destinations which would  be a nice change of pace. I've already told an established steak house dining facility, when I'm in the house, they will know it as I provide for them EXPOSURE. You may see me use the term exposure an awful lot, to me that exposure is my Associations, which ironically is my other page http://www.no1duzitbetta-magical-meals.blogspot.com/. My passion for food runs deep and I'm spreading that message across the Internet, when ready, via the post office, items of 70lbs. or less, so please only 1 baby suckling pig per order, by request of  @DaGrillWitDatFya, which is so laughyaassofffunny. Why? you ask, cause it ain't even on the menu yet, but it is where I want to go.
Okay, I keep mentioning where I want to go, I think it's time I explain myself some. This may be your first time seeing this information or if you've followed me to this point and you've put 2 and 2 together, then know that I have a worm farm. The reason being, first and foremost is to grow my own vegetables, lower my overall grocery bill enabling me to pour in more of money to the cuts of meats it is I am planning to bring. One item could've mentioned in my last post is a pressure cooker for canning the veggies and making available for sale. If you haven't seen my wigglers in action then know the produce I procure is going to be nothing short of amazing. Everything I will grow, will be everything the worms have eaten in there 2 1/2 year existence in my world. Precise, deliberate moves, all to bring you what's nice in the world of foods.

Taking an Idea and Tweaking it

With tax time just around the corner, and Springtime(as if that really matters, to a PRO that is) in the air, even though, as is evidenced by the date above, it is by all means Winter, an unusually warm Winter, but Winter nonetheless... what are your COOKOFF er, cookOut expectations for the up and coming grilling season that is 2010. With plans to go on vacation: 1) Get the family van tuned up. 2) Get those much needed tires(before the other 3 burst(I think this just became a HoneyDoList). 3) Purchase TOM TOM. 4) Plan vacation with special stop before returning home. Task three and four will be easy, considering we'll be goin' where we've been, and that Special Stop, I already know where the family wants to go, night before we leave set TOM TOM wake up and head to destination Cedar Point, somewhere- North Ohio. DTTBD
The reason for this post is to let you know that at said tax time I plan to purchase materials to build my cook space that will consist of 4 55gallon drums. Fresh thought: I think I'll take my next 3 days off to research welders, for the results you can follow here. Original plans are for finished product to be a stationary cook space, but as I've stated previously, I want to share my tasty creations with their artful-flares, with the world... that stationary shit's for the feeble minded. The welder will come into play when barrels are set, to tweak the inside a bit. I'll keep you posted and update you a few weeks in advance to Cedar Point. Then you can set your weekend to be there or have someone stop by for you. Meal yet to be planned. I ain't about to build this BIG BASTARD for nothin', I'ma have food for purchase... keep following I'm sure to whet ya appetite. And if you don't come to try my wife's potato salad, well then this whole idea is your loss, I ain't playin' I know what it taste like. For a price you should want to also. BYOLR.