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Ribs look good from here, Geir. Yes, you still know how to do it my friend;) What do you have on the bottom grate under those ribs? I have the impression you are looking at life/world from the dark side. Come with us to watch everything from the side where there is more light (PLEASE:)) You're...

I like the contents of the box , of course . Red toy of your son ( Buba must be adrenaline man ) is also very interesting . I love both;)

Congrats Chuck! Happy place, really.

Here I found something in English from Prague's rugby players, if you're interested (and if you like beer too);) http://www.oldboys.cz/en/about-prague-ham

Have you tried this too? Trdlo, good sweet stuff.

Prague ham (Pražská šunka), it is brine cured (3 - 4 weeks), fully cooked and beechwood-smoked. Final product you can for cooking or eating cold. You eaten Prague ham warmed over beechwood, Daum. I'm glad you liked it;)

Okay... like the Harry Hansen;)

Buba is the same blood group as Clint:)

Bacon looks perfectly, packaged as from professionals from Eden Meat Market (or Harry Hansen?) ;)

So I remember him;)

I must say drive test turned out perfectly. I see evidence on your plate:)

Your Buba?;) Ribs looks very good to me!

Nice pics, interesting ingredients, perfect documentation (standard from you) and very tasty looking plate Cliff;)

Looks great Rich and Barb!

Looks delicious Frank!

Clint, it looks absolutely perfect!

Nice pics Tony. Everything looks very tasty.

Very nice FC! Good job John.

Perfection as always! Congrats Enrico!

Hanger steak was the most frequently grilled steak this year at our home. Enjoy Jim, it's an amazing piece of meat.