I really miss the BBQ from the USLemon pepper swordfish steaks on the grill with a roasted pan full of Brussel sprouts, butternut squash, red peppers, and onions.
And tonight, I'm making my award winning chili with my own secret ingredients. I'll be serving that up with made from scratch corn bread made in a big ol' cast iron skillet that's been seasoning for many years. The secret to that one is to get the skillet really hot, like 475 degrees F hot and awash in Crisco before adding the corn bread mixture to it. It fries the bottom and leaves a dark brown crust on it.
You know, since we're all now in agreement that this general chatter section is for off-topic stuff as well, we should start a thread on smokers and BBQ. Now that's a thread I can sink my teeth into. But if we do start such a thread, it will, of course have to include all the appropriate disclaimers about how people new to smoking meats should always start out on the smallest smoker available and not move up to the Big Green Egg or Barrel Smokers until they've gained sufficient experience.
And at the risk of starting something here... not just anywhere in the US. For example, in Texas they think if you're cooking over an open fire that you're BBQing so burgers or steaks would qualify. Don't get me wrong, I love a good burger or steak flamed over hot coals but REAL heavenly BBQ comes from the pig and involves long hours smoking over hickory, apple, cherry, even red oak or other aromatic woods - well, other than mesquite. What knucklehead first decided that food smoked or grilled over mesquite was a good thing? *shudder* nasty stuff.I really miss the BBQ from the US
It dang sure looks good! I used to help a guy smoke brisket for a large gathering. Used oak wood for the smoke. We did them in an oak fired smoker. It was a steel tank of about 500 gal capacity. Fire box on one end, chimney on the other. Air regulation on the box and a flag in the chimney to regulate heat. Could usually put in 3 pieces of split oak every couple of hours. We smoked it for about 12 hours. He always said the secret to his moist brisket was the sop. 1 gal of cooking oil to 4 gal water, with a pound of ground black pepper stirred in. Mixed it in a 12 gal plastic trash can, and sopped it on with a regular kitchen string mop. This was done at adding wood time. Sopped the up side, turned it over and sopped the bottom side. Doing it again next time we added wood. We were doing about 250 lbs of meat and camped out with it all night. I was probably the moistest (if there is such a word) I had ever had. I wish I had the recipe for it and the sauce he served on the side. Unfortunately it died with him in an inverted crash of a Super Viking.
You probably already know this but it isn't just VFR pilots flying in to IFR. The really experienced guys do dumb stuff too. Scott Crossfield, yep that guy, after being the first man to fly Mach 2, met his end after he intentionally flew his single engine Cessna into a massive thunderstorm and by all reckoning, it came apart on him.I cringe when I hear stories like what happened to your friend and his wife in the Bellanca, far too many of those (VFR pilot in IFR) accidents. I often wonder if the requirements to obtain your ticket should include an instrument rating.
It just mortifies me when someone crashes and dies in an aircraft. Especially if applying proper training, which they should have had, could have saved their life.Having the training and knowledge to be able to make good decisions is one thing, making them is another.