telepathic stuntman

The shoulders turned great -probably my best bbq ever. Fed sixteen people and everyone was happy happy! Final cook time: twelve hours on the smoker, three hours on the grill to bring the temperatures up, then foiled and wrapped in beach towels and stashed in a cooler for three more hours. Something smells good!

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20 pounds of pork shoulder! Last night I coated the roasts with “Kev’s Blend” rub and this afternoon I added another layer of “Tasty Licks” rub that was given to me by Marshall. It all goes in the smoker at 8pm tonight and will cook overnight, then rest foil and beach towels for three hours [...]

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Started a new batch with lemons off the tree in the backyard. Start with the zest of thirty lemons, add vodka and let stand for thirty days, then add more vodka and sugar and stand again for thirty days – strain and drink.

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Fossil Springs is a beautiful wilderness area in central Arizona, just outside the town of Strawberry. The fast running springs are located deep within a canyon and surrounded by a lush riparian habitat. As we drove north in the early evening, ominous clouds gathered and sputtered rain. Looking back, I should have realized this was [...]

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Wow! What a great adventure! We’ve just finished a four-day trip that took us 400’ underground in the Cave of the Bells and then 8000’ above sea level toward the summit of Mt. Wrightston in southern Arizona. The Cave of the Bells is a very cool, but dangerous underground wilderness, known for its unique and [...]

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Last night the oven exploded with a dramatic show of sparks and crackles.

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Tonight we had a little pizza party! I made the following pies: Motz, Pecorino, Parm and Gorgonzola with Pesto Sauce Italian sausage, sun dried tomatoes, kalamata olives, motz, parm pecorino and tomato sauce Potatoes, rosemary, kalamata olives, feta, motz, gorgonzola, parm, pecorino and olive oil Margherita pizza – fresh motz with pecorino, tomato, basil, sea [...]

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For the Super Bowl party… jalapenos with cayenne cream cheese, stuffed with a Lil’ Smokie sausage and wrapped in thick bacon. I put them in the smoker with hickory chips for two hours and then finish them on the grill. (Forgot to shoot the after pics… but they were GOOOOOD!)

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Testing some new recipes for backpacking. This is a pasta dish with olives, capers, proscuito, onions, garlic, mushrooms, pine nuts, sun dried tomatoes, balsamic vinegar and wine vinegar.  Serve with a good Merlot… fantastic!

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Explored Granite Mountain on a stormy day.

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