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  1. Mark The Homer

    Summer Garden Time

    You have a keen eye. My wife thanks you for your kind comment. Yeah, we really like the Poblanos. Also, they have a "Poblano sausage" at 2-Fifty BBQ in Riverdale which is my favorite sausage. I get one or two every time I go, which isn't often enough. Best Texas BBQ in the region.
  2. Mark The Homer

    What's for Dinner?

    These are the prime ribeyes I got at Costco earlier this week. Did them on the Weber direct. Bi color corn, kind of hard to find this year. Found them at the local farm right down Brookeville Rd. Fresh green beans from the garden. Wife's favorite.
  3. Mark The Homer

    Hors D'oeuvres

    This might be the last hurrah for tomatoes. This time we used something other than toasted baguettes. Crunchy and flavored very nicely. Found these at Boarman's. Really really good.
  4. Mark The Homer

    Show Yourselves!

    Yes, that Jan 2006 playoff game @ Seattle wasn't much different than some of the Eagles games I've been to. As I recall, they threw a smoke bomb into the middle of our peaceful tailgate. Someone on our side managed to throw it, still burning, on top of the building's roof you see on the right...
  5. Mark The Homer

    The Dessert Thread

    Another fresh peach pie, this one by my wife
  6. Mark The Homer

    Summer Garden Time

    Today's harvest
  7. Mark The Homer

    Show Yourselves!

    This popped up on my FB. Posted by ES Skinslov3 - Amy - many moons ago. Monday night game. Naturally, we arrived around noon. Nov 15, 2010. My truck is on the right, Steve's truck on the left. Note the 22" Weber kettle in the back of my truck. Pole positions, ready to eventually make the...
  8. Mark The Homer

    The BBQ Thread

    Yes - last year at OBX the oven would only go down to 170 and the brisket after a long hold was way too soft. That's what I'm trying to avoid this year. Jirby holds at 140 or even 130 on some briskets. Then he says, "I hope I don't get into trouble." :ROFLMAO: As I've mentioned earlier in...
  9. Mark The Homer

    The BBQ Thread

    Twenty. Thanks. Yeah, the bark was good, pretty thick, but it wasn't hard. It was somewhat soft due to the long hold within all that moisture. I have the cookbook by Meathead, he says you can dry out and harden the bark a little by placing the brisket in the oven at 225 F for about an hour...
  10. Mark The Homer

    The BBQ Thread

    My first splitter was just me and an axe but that was difficult. Then I bought a manual splitter from Harbor Freight. https://www.harborfreight.com/10-ton-hydraulic-log-splitter-67090.html I paid $130 for it five years ago. Worked very nicely, but large and cumbersome and heavy. Then I...
  11. Mark The Homer

    The BBQ Thread

    Made a burger with some of the beef trimmings. I melted the fat down for tallow. Then I saved the non-melted fat for fat smoke. This is Swiss. They say you gotta use American because it's so melty. I say BS. All you need is a melting dome. About three hours in... The best kept...
  12. Mark The Homer

    The BBQ Thread

    I only do two or three smoked briskets a year. The last half dozen years I've been responsible for smoking a big brisket for my old-school neighborhood buddies whom I've known since Junior High School. We meet at OBX - a beach house on the beach - in late September, and I like to do a dry run...
  13. Mark The Homer

    "Plain & Simple - WE HATE DALLAS"

    "I'm bored, I'm broke, and I'm back." -John Riggins, first day of training camp, summer 1981 (see the OP)
  14. Mark The Homer

    What's for Dinner?

    Dinner - Toasted sourdough from HT, smoked dark meat chicken from me, perfectly ripe avocado, perfectly ripe local tomato, Hellman's, salt, pepper. Note - you gotta place the chicken between the avocado and tomato or the sandwich will be slippery. For dessert, warm peach pie from scratch...
  15. Mark The Homer

    The BBQ Thread

    ... and you're shipping a bunch of it to me, right? :D
  16. Mark The Homer

    The BBQ Thread

    WTF???????????????? What kind of sadistic post is this above???
  17. Mark The Homer

    "Plain & Simple - WE HATE DALLAS"

    WP: Jerry Jones, a titan in twilight, will keep things messy until the end by Jerry Brewer Jerry Jones is lost in time, yet the clock is still running. No matter where his mind loiters between then and now, he’s not a young gambler who can outlast his risks anymore. For all the color and...
  18. Mark The Homer

    Finally! The Lunch Thread!

    Made Cubanos a couple weeks ago while DLSF was here. Made them on the Chud Press. Had to use up that pulled pork. The bread is actually ciabatta from Panera. It works pretty well. At this point, I'd say my Reuben and a Cubano are my two favorite sandwiches. Not sure which I like more...
  19. Mark The Homer

    The KISS Burger

    All over YT and just about everywhere, people say "Oh, you have to use American cheese because it's a MELTY cheese. Nothing melts like American!..." Blah blah blah. Sorry, but while American is very melty, you can use whatever cheese you want. All you need is a melting dome. A melting dome...
  20. Mark The Homer

    The BBQ Thread

    Yesterday / last night, baby backs on the offset, rendezvous rub, apple and cherry wood. Came out great! Sauce on the side.
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