HIT BY SPIKES

Collards from the garden? I have never been more envious.

THANK YOU FOR THE OBVIOUS.

Why is this acceptable?

Is my thread being boycotted due to previous Bills losses this season?

Got the Beef Brisket on the 2nd lowest rack with the completed two Racks of Pork Side Ribs on the rack above it and the Pork Breast Bone on the top rack. I have a fancy digital programmed thermometer in the brisket. 170F? I also found a 1 & 1/2 lb Cuttlefish I had in the freezer and thawed it out to put some peanut oil and hot curry powder on it. Going to put it on the lowest rack hours from now so that it does not drip all over the beef and pork. Time to start drinking

Early yesterday morning I scored the smallest brisket point I could find — 5 & 1/2 lbs — and two huge racks of side ribs both on sale. All rubbed up differently and in the fridge to be flipped every 12 hours prior to throwing them on the electric smoker tomorrow. Normally I use the Big Green Egg to smoke however we have already tarpped it up for the winter and the forecast is for a day of rain and wind tomorrow. It does have its own shelter but it could be miserable going to check on it even infrequently. The electric smoker is on the raised porch attached to the kitchen sheltered from the rain and wind. Yes, I am made of sugar.

Excellent idea. Readily available at discounted prices at my local grocery and much smaller. Thank you.

Not sure I want to smoke a whole brisket.

Thank you gentlemen

I was at Arthur Bryant’s in 2008 for the Bills game (we won) and was thinking of attempting to duplicate their Burnt Ends Recipe for Sunday’s game. https://www.arthurbryantsbbq.com/ Any tips or suggestions? https://heygrillhey.com/bbq-brisket-burnt-ends/ https://www.foodnetwork.com/recipes/kansas-city-style-burnt-ends-recipe-1920773

Would you like me to compare their resumes with Kim Pegulas BEFORE they bought their teams? I can do that if you like but the Homers here will see it as me beating up on a relatively uneducated, inexperienced and now possibly very ill woman. I prefer you just trust me on this one. I am here for your entertainment. '

Thank you for thinking of me. I feel a little guilty since I never think of you. Perhaps a little more honesty on whether as a Bills fan it is more important for the Bills to finally win a SuperBowl rather than simply remain in Buffalo regardless of winning would be wise. To me it is all about the former and will follow the laundry as a fan forever regardless of location. No hints of chauvinism at all. Neither should have done anything as Owners other than hand the keys to an experienced high level NFL/NHL executive who would then hire a GM and that GM would hire a HC. It is basic Organizational Behaviour Structure. The Pegulas refuse to do that. That is their prerogative however as a Bills fan I just want to win.

Why?

Compared to Houghton College possible graduate Kim who met her husband while applying for a waitress job I would say they are professional sports executive geniuses compared to her. Each of those Owners you listed are Captains of Industry. With all due respect to Mrs. Pegula, she could not captain a row boat. Let’s be honest about how she became President of both the Sabres and Bills. I will continue to pray for Kim’s health however she was waaaaaaay out of her league.

Well said sir!!! Do you know why Terry Pegula paid $1.4B when Forbes had the Bills valued at less than $1B? US Tax laws allow NFL owners to write off the price they pay for a franchise over 10 years against all income. Nice eh?

I agree that an unqualified Kim was making decisions. Curious why you “feel” for Terry.

Is there point to your post? AND that is all that matters right? The Sabres can never make the play-offs again and/or the Bills never win a Super Bowl but as long as Pegula keeps the team in Buffalo to make the City of Buffalo and anyone from it relevant then it is OK right?

AND her relevant experience is what again?

After that Bills loss I have lost my appetite.

Sean is calling a masterful defensive game so far

Should we start a crowd funder? May your turkey still be moist and your gravy still not lumpy.

Got the last two sandwiches set up. I keep the sliced buns separate but put the pork covered with garlic rabe and then covered with one of the two types of Italian Provolone ready to pop in the microwave for 55 seconds and then gently placed on the two different buns at the two kick offs with love.

3 sandwiches into this. I have enough meat for 5 more sandwiches however the wife thiefed a bun from me this morning and I used one of the 8 buns for duck eggs and bacon this morning. Oh...time for another sandwich

No doubt about it. The sharp provolone I carved from a block really makes it. Cheesewhiz is for peasants. When I eat opponents food I also fart with vigour and purpose. I pretend I am farting in the face of the opponent’s QB or crop dusting their entire sideline of coaches, players and staff. There….does that make you feel better?

So I did it all when I realized I had enough pork for 8 big sangwhitches. Unbelievably delicious. I get now what the fried rabe with garlic adds to the recipe. I have 8 different fresh buns. I began with the dense Portuguese. i am going to have another for supper and perhaps a third as a late snackotch.