Happy Memorial Day Weekend!

[bleujazz3]

Just wanted to give a bit of thanks to all the moderators and others involved in taking care of TGP over the past weeks, and still being able to police our beloved BaM forums.

I received good news over the past couple weeks; locally they're planning on starting a summer series open-mic in addition to our usual Wednesday evening. That means I now have a total of 2 plus 1 other open-mics, or 3 open-mics I can attend, and still have time to based on my work schedule.

There's also the increased summer blues and jazz series a bit farther away but still driveable. Darned if I can't bring a cooler, I may have to cheat a bit and do the parking lot thing if they'll still allow it. Some concert producers have been cracking down on that. (No, don't suggest doing up a fattie, my every movements are being scrutinized at this moment, LOL!)

I'm planning on ribs and slaw this weekend, how 'bout you other blues artists? (Figured I'd go with traditional blues food.) Enjoy your holiday weekend stateside!

[EmeraldQuiltBirds]

Happy one to you too! I'm planning on working ALL weekend includeing monday. The OT is GOOOOOD though so I'll party on Wednesday/Thursday. The best part is that I will be able to pay off another 513 due to some other things selling (non-PRS) on Wednesday. Then its just a wait for the brown. It's bound to be a "Memorial" day!!

[bluessyndicate]

Lunch is going to be great...I just had breakfast...

I used my bbq and grilled smoked bacon..and threw some oysters on the grill...when they popped open I pulled their lids and put in chunks of butter, garlic, tabasco and after that started perculating I topped them with bbq sauce....ate the bacon while that cooked...grilled bacon is awesome because the grease falls away....it tastes like bacon but is a little leaner....topped that off with a triple mocha cappucino...

lunch is marinating...I have olive oil/garlic/lemon with large scallops and large shrimps in it... after while I'll wrap the shrimp and scallops in bacon and grill them, adding bbq sauce.... I'll top that off with some ice cold IPA beers....

Then I'll go on a 40 mile bike ride towards oakland..my wife will pick me up in lafeyette and we'll go through the tunnel and order granite slabs for the new kitchen cabinets I just finished putting in yesterday....

Next week I'll focus on trying to find a job and then go wakeboarding...

ah........sweet!

Don't even get me started on Dinner!

It'll either be salads, or out ofr mexican food, or I'll impregnate steaks with chunks of garlic and rub them with adobo sauce and grill them on mesquite charcoal..and mix up some margaritas....

3 oz anejo tequila
1.5 oz cointreau
juice of one lime squeezed
shaken like a mother.....
poured into a tumbler or martini glass with a salted rim

Don't forget to take a poblano chile, slice it in half lengthwise, stuff it with cheese and let it roast on the bbq with the steaks...an awesome grilled chile realleno that goes with with steaks and margs...

try it you'll like it.

[bleujazz3]

ah........sweet!

Don't even get me started on Dinner!

It'll either be salads, or out ofr mexican food, or I'll impregnate steaks with chunks of garlic and rub them with adobo sauce and grill them on mesquite charcoal..and mix up some margaritas....

3 oz anejo tequila
1.5 oz cointreau
juice of one lime squeezed
shaken like a mother.....
poured into a tumbler or martini glass with a salted rim

Don't forget to take a poblano chile, slice it in half lengthwise, stuff it with cheese and let it roast on the bbq with the steaks...an awesome grilled chile realleno that goes with with steaks and margs...

try it you'll like it.
Ah, the perfect Margarita! Dude, you know how to live! :dude: My Patron is chilling as we speak along with the Cointreau! Here's to a Happy Memorial Day!

[bluessyndicate]

sounds like you are on top of it too! back atcha!

Congrats..happy M day!

:dude:

Patron is tasty!

[LHanson]

MMMmmmm ribs.....

Smoked up a rack of St. Louis ribs, and a rack of baby backs over mesquite. Rubbed them down with a Tony C. type rub I make myself, without most of the salt, let set overnite, and smoked at 200F for 7 hours. Beautiful! the baby backs didn't have much of a smoke ring - they were all smoke ring, no white meat to speak of. The St. Louis ribs had a nice 3/4 inch ring, and were fabulous. A light glazing of BBQ sauce for the last hour, regular old Kraft BBQ, to carmelize and seal and sweeten. Some baked beans and salad, and heaven on earth.

[soulohio]

man...you guys know how to live..or at least eat...