Good Morning. 29 with a forecast high of 38 today. Yesterday brought us .33 inches of precipitation, mostly wet snow that mostly melted on ground contact. Forecast for tomorrow is for over a foot of snow.
Had a nice visit with my friend that brought my engine, mostly talking about our formative years and how different the things that we did then would be received now. Hint- a 12 year old could bicycle to the local gun shop and buy a pound of black powder and a roll of waterproof fuse and not raise any suspicions or questions.
Engine install went very well, the new engine fired right up and all systems work as they should.
I’m all ready for the snow equipment wise, but I haven’t placed the fiberglass driveway markers yet. That will be today’s task. In the past it’s always been a chore to hammer them into the stubborn ground. Yesterday simple tool for driving them into the ground, just a piece of 1” cold rolled steel bar with a hole bored into it to slip over the rod and contain the end to keep it from splintering and to provide a larger target for the hammer.
I had a few small tasks at the restaurant yesterday, i got there about lunchtime, so it worked out well roast beef wise.
As far as fuel burned while waiting for a clearance on Sunday, it was about $200 worth of kerosene.
Thinking about BBQ, there are so many regional variations, especially in pork, both ribs and shoulders. Same with sauces. I belong to the school that sauces should not be part of the cook, but can be added by the person consuming it.
I cringe if I get a rack of ribs or piece of brisket slathered with sauce, it’s typically hiding something. That’s not to say that I don’t like sauce, but it should be my choice what type and how much.
I’ve smoked a lot of meats and have come up with rubs and methods that provide what suits my taste, tempered from what I learned from sampling BBQ from all over the country and talking pitmasters if they’re available. I would always make a beeline for the BBQ in what ever city we were in. My favorites are Memphis ribs and Lockhart brisket. Strangely enough I found pretty good brisket (Including burnt ends) in Groton, CT.