Voltron

Weight comes and goes, Chris. You can burn that off this year if you decide to do it, but you can't change the fact that you're laid up with a short term injury. I'm sure it is frustrating and makes you feel a little guilty but I don't think Meghan or your family resents you for not doing more when you are banged up. Try to enjoy the restful part and keep the pain down with rum. What's another pound or two when you're going to lose a bunch anyway?

Having a mellow day in Mayberry. I put up my new bird feeder and her are the first few customers. https://vimeo.com/115445163

I thought I was at meat maximum yesterday but now I want that chorizo burger on top of those ribs! Great grilling indeed.

Way to go Santa Wayne. You made a lot of people happy and joyful, which is not something too many of us can say. Take a well deserved rest.

Done

WANT!!!! NAOW!!!!!

What you all said with a great lead-in by Dr. John. Cheers everyone and here's to a more universally happy and healthy 2015.

Thanks John! Christmas breakfast for 12 various meats and Claire's famous sourdough yeast waffles. EDIT: whatever that is in the middle pic was added by Tampa talk. This is my pic

I cannot believe that is not weed on this cake! What the hell is a buckeye, anyway? Have a great Birthmasday in Ohio, Ric, and don't go crazy with that Challenger so you'll get back to civilization in one piece! Cheers!

Agree with Vicki, but I don't break out my '13s as often. Every trip I take they make it that much better.

Just under the wire in Cali, and I hope you have had a great one drinking wine and eating steak! Happy birthday! Cheers!

No sous vide here, but a beautiful prime rib roast (5 ribs) is sitting in the fridge and ready to be roasted tomorrow. I'm going with a slow roast method from Chow.com where Matt's Nog originated. They suggest separating the bones from the meat and re-trussing to cook. This allows easier carving and greater seasoning area inside the incision, and still allows the bones to add flavor and substance. After the brief superhot finish to crust the outside, you simply cut the twine, separate the bones and then slice the meat without obstacle. The bones get cut up to serve for cave-man types. Should be good, but further reporting tomorrow. Here is the slab of meat (note that is a really long ex-Jacob knife for scale): Here is the meat with the bones sliced off and set back in place: Here is the meat with some seasoning and all trussed up with no place to go, except the fridge for the night: And finally, here is the jus in progress with some knuckle and marrow bones giving up the goods:

You mean next to the old refrigerator and not too close to the sittin' couch?

I wrap like a girl, and I'm damn proud of it!

^This. Relax and recuperate well!

I blame North Korea

That must have been fun as hell, Al. RIP JOE

Both look very tasty Colin.

Sweet Harbeths Doug! Enjoy!

Have a great one! Cheers

No.

And again. Be well.

I'll be pitching in too, Ari. I loved my camp experiences, although I think I was something like to 12-14 when I went.

What Nate said, Greg! Must have missed this last night given the page turn. I hope everyone is on the mend quickly, and your son's stones pass smoothly. Ouch again!

Mikey' crackers (rosemary, parsley and pepper) and his homemade mozzarella were both awesome. The other two cheeses were great too but the homemade touch was very cool. Claire makes a mean spaetzel and it went well worth sausages and kraut as always.