Mason Bee House | Buy from Gardener's Supply

Mason Bee House Buy from Gardener's Supply

For Those Who Care to be In The Know of What "IT" is that's Goin' on.

An up and coming event just a few short weeks away, that one so intrigued by the world of food, would love to be part of. I fit wasn't for the lack of money and resources I would definitely attend.

They've uncorked a sumptuous weekend just or you. Friday, May 7th and Saturday, May 8th. As connoisseurs of all of life's finery, go out and enjoy this special uncorked weekend at Bellagio. And for being Bon Appetit readers, Belllagio proudly presents an exclusive event accomodation package.

During this remarkable engagement, enjoy a presentation of culinary delights featuring: celebrity and world-renowned chefs including Todd English, Michael Mina, Julian Serrano, and Chef Jean-Marie Auboine.

Our chefs will be joined by Master Sommelier and Bellagio director of Wine Jason Smith, who will perfectly pair wines with the masterpieces created for this special weekend.

Space is limited. For reservations, contact Director of Concierge Services JC Reed, at 707-693-7076 or jreed@bellagioresort.com.

Apparently I'm on to Something

Searching Msn's delish earlier I found a Beet recipe eerily similar to a dish that I created a few months  back. Some key ingriedient comparrisons, but that's where it ends. The recipe I found today, used as a dip, though I haven't searched what to use yet, I give a high-grade to. The one created by me  over this past summer was used as a base setting for a marinated, grilled T-bone. Also made with a side-dish of asparagus, touched with a glaze of the same beet sauce. And, then after a few weeks went by, the wife was craving some of the beet sauce... whipped up a batch and used as a base under a few chicken breast I had pounded out earlier that morning, after coming home slightly weary from a 16hr shift I had just pulled at work. Marinated the breast, and then later rolled up with some seasoned nufenchell? and some salt and peppered asparagus. Then hickory smoked @DaGrillWitDatFya.

QuadQue Grill, Smoker & Fireplace Combo | 590151

QuadQue Grill, Smoker & Fireplace Combo 590151

This is one beautiful piece of equipment, and I hope to be able to add it to my collection.

Join Me at Joini5

Join Me at Joini5
You may have briefly seen this a few weeks ago... I didn't quite understand it at the time. I've now been using it for three days, I like where this is going!

World's Healthiest Foods/ An Article I Found

Super Sweet Potatoes... Sure they make a great base for melted marshmallows, but there's an even better reason to eat sweet potatoes. According to the nonprofit Center for Science in the Public Intrest, they're one of the most nutritious vegetables around. In fact, sweet potatoes are a terrific source of viatimins A and C as well fiber, potassium, and all those disease-fighting phytonutrients found in brightly colored fruits and veggies. Best of all, there are endless ways to prepare them. Fact: Did You Know? Your body needs a little added fat, such as a pat of butter or drizzle of oil, to help it absorb vitamin A.

Burgers on the Grill

Stay tunded for footage: Battery on camcorder was dead only thing captured was a couple of cell pics you can view via http://www.myspace.com/oughdahinge   

One Myth DeBunked

My Own Myth Busting Session- Everyone from top food critics to those we consider kitchen legends, have all spoke on the topic of cookin' with alcohol, or for this particular post, I'm pointing out the bold fruity flavors of wine. If you don't like it as drink don't cook with it... I can't stand the stuff myself, I've tried it chilled and at room temps of various degrees, and wine is the one alcoholic beverage that does not agree with my pallet. When I drink though I look for something refreshing for meals and something exciting for social events which for me means I start every occasion with an Amaretto Sour and a Corona with a lemon. Now I had a bottle of Chianti sitting around for like 1 1/2 years because I couldn't get past the taste... one day I decided to kick up the flavor of a pot of stew and that's when I realized all those before me I think are slightly off there rockers in their thinking, because the flavors of that meal in particular were nothing short of amazing. Meal time for me is a time to be able to relish in the abundant flavors one can create... findings substantiated FALSE.

Scccccrrrrt!! Change of Plans.

I'm reversing the course of action for the last two(2) ideas posted, chicken coop this year with the competition smoker coming next year, or sooner, depending on where the chickens, and their eggs take me. Already looking to acquire an incubator along with the chicken coops in an effort to maximize my earning potential in this food venture. Again, the purchase is an attempt to decrease my overall grocery bill, and increase the egg dishes(lol) I can create for you. I was dead set on building my smoker this year for the simple fact I'm without and have been for four(4) yrs. now an actual oven in the kitchen, but somethings became clear upon doing more research.
If I had done the smoker now, that would've been all fine and dandy, I'd have my Ultimate cooking surface... with one draw back, nothing but the food I receive now to cook with, nothing much with which to share with You. Would've had to wait 'til next year to purchase chicken coops, and chickens, waiting yet another year to get the chickens competition worthy. You follow me yet? Going in my new direction purchasing my coops and chickens now, I will decrease my time to enter into competition from 2yrs to 1. I can now start my egg production to sell for profit, I can in time take chickens to slaughter, and package for sale to whomever... now is where I had the epiphany in restructuring my whole train of thought. When you enter into most competitions, you are there for entering into into four(4) courses: 1st is chicken, 2nd is ribs, 3rd is like shoulders and butts, and the 4th is brisketts. For the three items that I don't have, my plan is to be able to raise enough chicken to be able to barter and trade with some local butchers... only, local to me is the tri-state of Huntington, WV, Ashland, KY. and Ironton, OH. all close to the heart of what is, Amish Country. Plus I've got my fingers crossed in hopes that purchasing the ckickens will open the eyes of the grant approving official.

Tax Time Nears. Plans for Next Years in the Works.

And many of you should know by now my plans to build my competition smoker trailer I guess is safe to say now since I know I hadn't mentioned it yet, only to have said it wasn't going to be stationary. Oh, well that's another story, one that very soon will be updated here. But you knew that already, so just what is it I have you here for now.



The dishes I plan to bring you, I'm planning to have my hands on every aspect, from Farm to Dinner Table, if you will. My plan is to grow my own vegetables to harvest, bring in some livestock, different varieties mind you not just chicken, this is just a start.

Please Scroll Down For Haiti Relief

Go look for the Donations Button  on the right hand side of the page, For a time period of 8mnths, all proceeds will be donated to Haiti Relief Efforts. Thank You In Advance. Will End on 9-21-2010 When donated to fund hopefully if they allow replys it will say from the Members of http://www.no1duzitbettaoutoverdagrill.blogspot.com/ or some variation there of.

Just Posted to show Ideas for Oprah

This from a Bi-racial multi ethnic 36 yr old male, who grew up without the black side of his family. Late '08 started writing book "Yesterday You Helped Shape Who and What I am Today".


Just recently decided to change title to "The Problems of a Man With no Family Structure" Oprah and staff this story runs deep, I believe my grandmother from my fathers side just passed and hurts more for the fact I didn't know her and the white woman I did know as my GM, I didn't really care. Met my dad Easter of '95(I was 21), not as blissful a reunion as I had hoped, we live within 20 miles of eachother and don't speak, but still want desprately to meet the remaining family members, HELP Me PLEASE!!

Fired Up The Grill

This is not necessarily the second step, just a judgement call to place it here.

Join Me at Invite5

Join Me at Joini5

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.