Brad Olson
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I'd have to say that on our most recent road trip thru Utah and Colorado, the best place we ate at was The Goat And Clover Tavern in... -
OOOPS, i WAS TALKING TO DH.
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Brad Olson replied to the thread The Humor Thread.Whoa, whoa, whoa... The weather started getting rough and the tiny ship was tossed. This clearly accounts for any statistical anomalies.
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Brad Olson replied to the thread New Dog Pics - Post Pics Of Your Best Friend!.It sounds like Roo's still exhibiting some survival skills. Grab what you can and take it away to eat without having to fight for it.
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Brad Olson replied to the thread New kettle coming?.Thoughts? Sure, but if I post them I'll probably be banned in a heartbeat. ;)
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Brad Olson replied to the thread Porterhouse!.It's always fun until a math nerd shows up. ;) That's a good-looking steak, Darryl. It's pretty thick and you want a rare end result...
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Weigh yourself and then weigh yourself holding the steak. The difference is the steak weight.
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Brad Olson replied to the thread Greetings from Cleveland!.Welcome, Steve! Does Cleveland truly rock?
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Brad Olson replied to the thread New member.Please pass along their names so they may be dealt with accordingly. This is the internet and common decency will absolutely not be...
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Brad Olson replied to the thread Popcorn.Around here the Scouts' popcorn is yellow popcorn... ...and I don't like it. I've preferred white popcorn for years; to me it's...
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Brad Olson replied to the thread Random thoughts/Off topic/Last post wins.I really enjoy hearing stories about life in the 1800s.;)
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Brad Olson replied to the thread Random thoughts/Off topic/Last post wins.The holly jolly's starting early this year! I can't remember the last time we had measurable snowfall at this point. And next Saturday...
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Brad Olson reacted to LMichaels's post in the thread Random thoughts/Off topic/Last post wins with
Like.
Or too much Romano/Parmigiano Reggiano on your pasta as well. -
I started with a +3.5lbs. petite sirloin roast, seasoned with black pepper, garlic powder, onion powder, oregano, basil & some crushed...
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