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For the record, I'm not a fan of boneless pork loin chops. To me they're the porcine equivalent of the BSCB, but they do have one redeeming quality: they stuff well. Seasoned the day before. Getting some salt into the meat is a must. After laying down some yellow mustard I added some smoked...

There are a *lot* of us here who remember the heyday of the motel. When I was a kid we didn't travel much and when we did it was rare to have an overnight stay along the way, but I remember sitting in the back of the Ford station wagon and passing places like those featured in this blog...

Today I picked up some dry-aged pork chops and plan on seasoning them tonight for tomorrow's supper. I have very little experience with dry-aged meat, so I have a question. Does dry-aged red meat require less, the same, or more salt for the same flavor effect? The theory with advance salting...

It sounds like the title of a bad horror movie but it's actually the name of a butcher shop on the east side of Madison, WI. I'd driven by it several times before deciding to stop today, and I'm glad I did. I'll let their website provide the details: https://meatpeoplebutcher.com/ They had...

Last month my wife and I were in Iowa for my annual visit. We were headed east on US-30 near Boone and the "Food - This Exit" sign for highway 17 had a marker for a place called Whatcha Smokin? BBQ and Brew, and since we were going to be going south on 17 we decided it would be a good stop for...

In the "Photo Gallery" forum, Kemper posted about how bad the barbecue he'd found was. Bob Bailey had this to say: So my first thought was, "mystery plate". But wait..."mystery plate" sounds an awful lot like "Mystery Date"! https://en.wikipedia.org/wiki/Mystery_Date_(game) Time for some...

I stumbled across this article by accident, and it's a pretty good read about how the BSCB might no longer be the end-all, be-all of chicken meat. https://www.theatlantic.com/health/archive/2025/04/chicken-thighs/682612/

I visit Des Moines every April and last year I came across BW Outdoors in Valley Junction (there are also stores in Carroll and Iowa City). They have good selections of grills (although no Weber), tools and rubs, and even a freezer case for local products. And from time to time they have...

Because it's fun to mess with people, especially kids, I've been regularly using $2 bills for a few years now. And recently I've upped my game by adding in half dollars and "Golden Dollar" coins as well; when I leave a tip it very often includes $3.50 in "weird" money. The $2s are the most...

Last week my wife and I spent a few days out of town, and since more and more eatin' places are charging credit/debit card fees I took along some extra cash. I hadn't planned on taking any $50s but they were in the envelope, so what the heck. Remember when a $20 and a few smaller bills was all...

Today I went to order some Fire Liter charcoal starters and discovered that they're now a flat shape instead of the traditional block style. I have an email into the company for more details, but those of you who use Fire Liters might want to stock up on the old ones if you can find them.

This is NOT a job for me... https://currently.att.yahoo.com/news/invasive-and-delicious-the-federal-government-is-begging-people-to-eat-this-massive-harmful-rodent-species-202015284.html

<RANT> I'm about ready to strangle the next person who calls NFL/football game officials "refs". "Ref" is short for "referee", and there is *ONE* referee on the field. Period. Read here: https://operations.nfl.com/officiating/the-officials/officials-responsibilities-positions/ Want to...

Apparently they're going to rework one of their big hits from the '70s...it's going to be called "Detroit Choke City"! And that's the truth...I'm not Lion!

Fort 88 Smokehouse in Fort Atkinson has been around since 2017 but it took me until last month to finally get there, when my wife and I stopped in for lunch on a dreary Sunday. We only live about 30 minutes from Fort (as the locals call it) so I can't claim distance as the reason it took me so...

Last summer my wife and I met some friends for lunch at Beach Avenue BBQ, located on the square in Brookfield, IL. And while I got a photo of the square I forgot the building...oops! This is what greeted us when we entered. Nice! The special that day was a smoked double/Iowa pork chop. A...

It was bound to happen eventually, no matter how many times my wife said, "No!";) Back in November I finally convinced her to let me try a piece of American Wagyu (birthday money came in handy). This is an A5 rib steak that was cut to spec at the Hy-Vee in Janesville, WI. Because of the...

This afternoon I got a text from my younger daughter: "Alex and I will be stopping by after dinner. We have a gift for you." So I'm puzzled. I replied, "It's probably not as nice as this steak." Hey, it's a pretty nice rib steak! And she wrote back, "It'll go well with that." So they...

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

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...