boiler

Nice. Have you ever got to use that word with any if your recordings before?

My brother introduced me to Lake of Bays Brewing the other day. Great tasting beer. Top Shelf was my least favorite of the three, but it was still pretty good: This was #2 fav: and of the three, this is the one I liked best:

damn, that looks good. I had never heard of brining meat until I read this thread, so thanks for that Esau. I decided to try the method out with some ribs myself. I didn't really use a recipie, just sea salt, sugar, water and a little scotch. I left them in the brine for about 6 hours. I made up a little spice rub, I did write it down but threw it away by accident. I'm pretty sure it went something like this: 1 tbs Sea Salt (too much for my taste, will reduce next time) 1 tbs White Sugar 1 tbs Brown Sugar 1 tbs Garlic podwer 1 tbs Cummin 1 tbs Chili powder 1 tbs Paprika 1 tbs Dry Mustard 1 tbs Black Pepper 1 tbs Dried Chive rings I rubbed that mixture on the ribs and let them sit for 1.5 hours. I then added some tomato sauce to what was left over for some homemade BBQ sauce to be applied later while the ribs were cooking. I also took this time to soak up some hickory chips: Out to the Weber, this is the charcoal I used: I used the charcoal on one side and a couple of stainless steel dishes with water in them on the other side (another technique I learned from Esau), barely had the bottom vents open and the lid vents also about 50%+ closed on the opposite side of the charcoal. The ribs cooked this way for about 3 hours, only opening to add more hickory chips and put some sauce on about half way into it. I also threw some zucchini in there a little later which good ol geomouse thought I was roasting condoms. lol. I didn't use the rub for my kids rack, they got some glutton free BBQ sauce: te After a few hours: I drank a bunch of these: and had this view in my backyard while I was doing it: Some of my listening: And finally, they ended up being tender enough to eat off the bone, even for someone without a single tooth:

We all know how people love the guy at the party who kills a song right in the middle to put on something he likes to hear, without fade.

Congrats on the CD Mike, I can't wait to hear it. Im really hoping I can make it down for the release party. Codi said there will be hard copies of that great poster made, I'll take mine autographed please

I just realized that picture looks fake.

Ahhh, makes sense. I found the value in buying a subscription being that I don't buy CD's anymore (unless it is a CD that friends put out, ie. Diesel Dog) and rarely download from iTunes. I'm not all innocent though I have found that Rdio pays artists more than other streaming services on a per stream basis. From what I gather,Sspotify has a lot more people using their service though, so artists actually get paid more from Spotify than Rdio. I wonder why some artists don't allow their music on services if it pays them to do so. A big one missing from Rdio, that I would love to see there, is Tool. I guess Maynard would prefer people steal music.

Awesome. Thank you gents.

I guess the old torrents sub form is gone now so I guess I'll ask this here. I'm pretty out of date on finding this sort of thing but has anybody found a recording for this show?

I don't think that was it that time. It was in some bar on the east side, maybe even Scarborough. If I remember correctly it was a trio that night billed as Kevin Breit solo. I used to go see the sisters play at the orbit room on Mondays from time to time also.

A little story about Kevin Breit I heard from my brother who lives in the same town as him (Elora). I guess there is this other really great guitar player in Elora who was quoted as saying "I used to be considered one of the top classical guitar players in the world, now I'm just the second best guitar player on my street." Words can't really describe just how good this guy is. He's probably the most innovative/experimental guitar player I have ever had the pleasure of seeing. I saw him play a few years back at one of the nufunk shows, it was like 10 bucks in a small almost empty bar. He just setup with an amp and a tuning pedal and created more sounds out of his guitar than I even thought was possible.

You can do those things with Rdio

That's beautiful. Do you know if the kettle can just pop in and out or is it mounted in there?

Bob will not be playing with Furthur either. Not sure what Furthur is going to do.

They haven't really said anything about the Furthur show at lock'n though. I think the assumption out there right now is that something is going on with Bobby but whatever it is I hope everybody is going to come through it ok. Lock'n has offered refunds but with the lineup they have, Rat Dog was only a small part of it. If Furthur has to cancel also, that would be a big deal for a lot of folks.

I saw them play in Cape Breton one time, craziness.

I made my BBQ pizza today. How I made it: Pizza sauce - from Sobey's to which I added some fried garlic, which I grew and just finished curing Pizza Dough - For this I used Rich's Della Suprema, which you buy frozen, thawed it out in fridge overnight and then let it sit on the counter four an hour to bring it to room temp. Then I rolled it out and brushed it with olive oil and let it sit for about an hour to rise. While this was going on I filled up my chimney with lump charcoal to get that going. When the charcoal was ready and spread out I put the pizza stone on the BBQ to heat it up. Since I was outside, I slipped back to the garden and grabbed some spinach, cilantro and basil. Nothing else very fancy, some ham, dry-cured pepperoni, mushroom, red and green pepper, mozza cheese and some home grown broccoli. Once the stone was warm enough, I took it in and assembled it all on the stone and put it on the BBQ. I do admit to leaving it on a bit to long (almost an hour) and I burnt the crust a bit. Next time I will probably just go with about 40 minutes. Overall, it was a damn fine Pizza. And here are some pictures: The Music I listened to while doing this: The dough I used: The Garlic I grew and just finished curing: The charcoal being lit: Pampered Chef Pizza Stone being preheated: All the ingredients ready to go: Putting it all together: And the final product: I had a little bit of overhang there but I prefer homemade stuff to look imperfect but taste perfect.

good tip

He's 50 now you know. Just getting him out of the house is a bonus at his age.

I know, then he wouldn't have had so much to take for himself and everybody would have been fine.

If the organizers could put the Fatties, Diesel Dog, Neu Tone and Sisters Euclid on the same night, that would be good. Oh and Stumbleweed. A night for the "old timers"

Thanks For: The review Mark. I would have loved to see that Keller set, and I must say, excellent use of the new formatting options.

I've had my Weber for about a year now. It's the best. I am going to try a pizza on it this week. I have a Pampered Chef stoneware thing for pizza that should do just fine on the kettle. If anybody has tried such a thing before I'd love some tips.