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It's a bur oak. It was already a big tree when we moved here in 1990 and it's dropped a limb or 2 over the years, but hopefully it still has some time left. It has a few scars from the impaired drivers it's hip-checked over time.;)

(y) (Seriously, that sums it up.;) )

Going to slice it nice and thin? I'm liking it on a hearty sourdough or rye with an extra sprinkle of salt and just a smoosh of good mayo.

In about 6-8 months. I suddenly came into a good supply of oak...:(

Big time bonus points for running a one man operation, James.(y)

Interesting, but I think I'd have trouble convincing people to eat corn that was green on one end.

You sound like ad copy for "an exciting new, high-fiber dietary supplement designed for active seniors!" So if you get any free samples, please send me one.;)

Good grief, it's finally over. Turkey breast halves turned out great. I didn't screw up the grilled marrow bones, but trying to do strip steaks and bread at the same time was a mistake (BIG flames). Cooked 1/2 lb. of bacon and added it to a can of baked beans and completely forgot about them...

I'll bet you felt the same about electricity and indoor plumbing once, too.;)

They look good! What're the specs on the cook?

Dustin, I don't think what you're making can accurately be called "hot dogs". You appear to be using far too much identifiable meat. ;)

Thanks, Larry. Dollars to doughnuts that the Bloods Point location is the actual farm or close to it.

And with your name being Chuck the embarrassment and humiliation must be just terrible! Crushing! Devastating! ;) I'm a big fan of chuck steak (ate a lot of it when I was young and underfunded). Sliced thin against the grain, it has great flavor. So if chuck roasts are on sale I'll often...

I've heard that extremely young field corn is supposed to be surprisingly good, because the sugars haven't yet converted to starches. I'm going to have to pay closer attention to who sells what this summer. I see all 3 types (yellow, bicolor, white) but have never really given it much thought...

Thanks! I was up against a little old lady and she was worthy competition, but I KO'd her with a left cross in the 5th round. ;)

Is anyone here familiar with Mer Soleil Silver chardonnay from Monterey County, CA? I won a bottle at a fundraiser last weekend but my wife and I can't stand chardonnay, so I'm wondering if it might taste a little different because it's unoaked. Thanks! And if anybody's interested, I'll trade...

Just don't overcook them. Nobody likes dry mouse meat.

I should be able to get at least 30 minutes of rest time before they're sliced, maybe even more. I'm debating if I want to wrap them in foil and put them in a cooler like I do with pork butts, since that'd ruin any crispy skin. But they'd certainly keep warm and hold the juices, and not...

Do they run the stand at the corner of State and Cherry? Or are they somewhere else? I'm visiting my mom on Saturday and wouldn't mind picking up some corn, since our local crop doesn't seem to be ready yet. EDIT: So literally just 2 minutes after I first posted this, my daughter texted me...

Thanks for the help, guys. I did a little more research and also decided that the breast halves are probably at least several pounds apiece, so at 20 min/lb. I'm thinking that putting them on the fire at 4 will allow us to eat at 6.