Recent content by Brad Olson

Heroin's bad news, kids.

I'll bet you told them to get off your lawn, too...;)

A few hours after you eat one you leave a big Pyle...

I'm not quite sure how I stumbled across this, but it's interesting. I don't know how much stock I'd put in it, but the description of Sagittarius fits me pretty good! https://www.tastingtable.com/1551469/steak-cut-zodiac-sign/?zsource=yahoo

I'm hoping the White Sox manage to win a game before April is over, but everybody knows it's going to be a long season in terms of wins and losses. Some promising development of their young players will help make things more tolerable. OTOH, the Brewers are out of the gate at 4-0. Nice start...

There's a big chinese elm - probably at least 50' - in the back yard and extremely close to the house, and not practical for a DIY removal so I'll be getting an estimate for removal. I expect it to be a painful number, but last weekend it dropped a big dead limb on the roof and while there was...

The fat on the chops I grilled Wednesday had what I'd consider a pretty typical pork flavor, so maybe there were some other reasons for the fat from the first chops tasting the way it did.

Years ago I worked with a guy who raised beef on the side, and one year he processed a cow that he put down due to old age. He saved the high-end cuts but the others, including the tongue and heart, went into the grinder (IIRC no other organ meats, though) and produced some really good ground...

Just don't get too carried away or that heaven can quickly turn to heavin'...

Does pork fat from a pastured animal have a different taste than if it came from a commodity animal? We were given some pork chops recently and after grilling them I thought the fat had a stronger, maybe slightly gamey flavor. The meat smelled fine raw and after cooking, so I don't suspect any...

I wonder how many people thought that all this snow would be great for skiing, and then got stuck on their way to the slopes.

Nice job, James! How was the fish at Wendt's?;)

Welcome from 30-some miles southwest of Watertown, WI.

I wish The Chuck Stop was a real place.

Thought I'd pass along one of my kettle hacks... I like to use B&B Char-Logs to help establish my charcoal burn zone. If I'm grilling direct and using almost all of the grate, I'll make a ring of Logs around the perimeter. I don't need fire all the way to the edge and it keeps hot coals off...