Toyomafia - Clubhouse. CRU house!

What kinda fire wood or cooking wood do you usually get down on in the outdoor pit?

all those double negatives confused me, yes it won’t get dry?

 

Mostly oak and cherry.

 

Nice. We used to get pecan all the time when I was a kid, but now my mom gets juniper and sometimes cedar and every once in a while mesquite.

 

I LOVE having different woods for my smoker. I’ve got buckets or tubs of apple, cherry, alder, oak and mesquite. Some are strong traditions for some food. Like the alder, is commonly used for smoking salmon.

 

They actually keep a pretty good sense of humor.

 

Very nice!

 

Wood variety is the spice of life.

 

I feel so sad and inadequate when I just jump back in after missing several pages of this thread (not).
It’s just really hard to keep up!

 

Wife and kids are down at my sisters in NC. If I don’t get called back into work tomorrow morning, I’ll be joining them tomorrow. Until then, VCU basketball, some beers, bourbon, and now some early episodes of Family Guy. Happy Thanksgiving!

 

I was present and still don’t know what the last few pages were about… if that makes you feel better.

 

Happy thanksgiving cru!!!

 

I’ve thrown in the towel on trying to keep up with every post. I did a solid 10 months of it. #milestone

 

The box was half the fun.

 

I would have ordered more boxes if I had known it was a option
Hahaha

 

Each box comes with a free keychain

 

I used to have trouble keeping up until I talked to my doctor.

 

Now he makes fun of you too eh

 

Happy Thanksgiving Crewmates. Was able to add a little extra Hustle at work to be able to be off till Monday. Happy-Days.


https://giphy.com/gifs/season-9-the-simpsons-9x13-l2Jec66NKREEw7JsY

 

Is that a little sexual innuendo?

So, today I made the main ‘side’ for thanksgiving dinner, pheasant white chili; roasted poblanos, roasted green chilies, white beans, hominy, onion, garlic, a chipotle, herbs and spices and of course OUR PHEASANT! I will reheat it up tomorrow for dinner.

 

If you want more mesquite, I just trimmed my trees for the bulk/brush pickup and hauled it all to the curb. You've got about a week to come pick up all you can haul.

 

I’m good, but I’ll come look thru your trash……
Last haul, I took some mesquite from my moms. I wanted it for camping cooking steaks and what not, she doesn’t care so she keeps the juniper and whatever else comes in with it.

 

Sounds delicious!

 

We went to see a Neurosurgeon about Mrs. Bandito's back but he said no surgery, so that's a good thing. Long day though, Austin traffic sucks butt.

I baked a chocolate chip bourbon pecan pie, something I always make for the holidays. I hope you all have a great Thanksgiving!

I'm thankful for the Crew! Even the Canadian Chapter!

 

Good news about the Mrs dito.
That pie looks soooooo good! I’m a pecan pie fan.

 

Send this recipe!

 

I used to use semi sweet chips but switched to milk chocolate a few years ago.

Joel's Chocolate Chip Bourbon Pecan Pie
1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup Bulliet bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces milk chocolate chips
1 cup chopped pecans

Preheat oven to 325 degrees.

In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Put pecans and chocolate chips in shell. Pour mixture over the top (try to get it onto all of the pecans).

Bake in preheated oven for 50 to 55 minutes, or until set and golden.

 

quitter

 

So now I’ve got to start a Joel’s recipe file to go with the drink mix file.

 

You try liking the next 20k posts