plenzmd1

I did not see a trading post forum, so if I am posting in wrong area please move. Find myself in Buffalo this evening with my Sister in law and her 5 kids. Would like to see if I old get some of the younger ones to the game...does anyone on here have tickets they want to sell?

I have not scalped tickets at a Sabre game in eons, but I do scalp quite often at other places. Get out in front of the runners for the pros, get there early, and do not be bashful about screaming " who's got extras" .Most people know who the pros are, and will let those tickets go cheaper to you than the pros.. good example, last week in DC tickets pretty scarce, my 11 year old son and I walking around the perimeter of two blocks away from Verizon, him absolutely mortified by his old man screaming "whoo has extras "for 30 minutes. Finally a guy walks up, asks if the tickets are going to be used by me and the boy, ends up GIVING us club seats and Acela Club passes at no charge..he just did not want the scalpers to get em.. Bills Pats game last year in Buffalo, needed two for nephews, did roughly same thing, two tickets first row upper deck, guy did not want to sell them to pros so sold to us for $45 a piece..but we were on Southwestern before they hit the runners and the pros. BTW, made a $100 donation to. the Capital Charities and sent the ticket owner a thank you.

I do have the BGE, and must say I do not love it as a grill. I use it almost exclusively now for either true smoking, or even as an oven when i went to cook something at 350 say, but still get the charcoal/smoke flavor in things like standing rib roast, leg of lamb, beer can chicken etc. For that it has been great. Also, I cannot bake anthing in there to save my life..pizza has always turned out like chit for me, but think it may just be I am a dolt on how to get it done. I also have the Thermapen, and love it. But for the BGE, i use the Maverick as it gives not only the internal temp of the meat, but the real air temp inside the grill/smoker. The POS thermometer that came with the BGE was almost 60 degrees off.. I kept overcooking stuff and just could not figure it out till i got this. http://www.amazon.co...t/dp/B004IMA718 Do try the pork..it was so good my kids even begrungingly said it was good..and that is a tough thing for them to do :w00t:

No Need for a smoker, either a charcoal grill or gas grill can do as well. Recipe is from Cooks Country, alomg with Americas Test Kitchen a great place for evryday recipes that work. I am a subsciber, but they are okay with posting the recipe as long as they get attribution, so please visit their site at www.cookscountry.com to watch the video of this as well. Just put South Carolina Pulled Pork in the search button.I think video will play but not the recipe not display, so here is the recipe. Truly was awesome pulled pork in halk the time, and people loved, loved,loved the mustard sause. I also removed the bone from the roast and open up the shoulder so i could get the spice rub all through the meat for the 24 hr spice bath..seemed to work well. BTW, I cooked until 195 internal temp. Ingredients Spice Rub and Pork 3 tablespoons dry mustard 1 1/2 tablespoons light brown sugar 2 tablespoons salt 2 teaspoons pepper 2 teaspoons paprika 1/4 teaspoon cayenne pepper 1 boneless pork shoulder roast (4 to 5 pounds) (see note) 4 cups wood chips, soaked for 15 minutes Mustard Barbecue Sauce 1/2 cup yellow mustard 1/2 cup packed light brown sugar 1/4 cup white vinegar 2 tablespoons Worcestershire sauce 1 tablespoon hot sauce 1 teaspoon salt 1 teaspoon pepper Instructions 1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.) 2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner off.) Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours. 3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.

For game yesterday did a South Carolina style pulled pork, and. It was awesome. Mustard rub for 24 hrs, Only two hours in the smoker , brush on a mustard sauce and finished covered in foil for three hours in the oven. It was freaking great, and easy. More than happy to put the recipe up if anybody interested.

Thought this was a 7pm start, 3.00pm means son and I can go ! Yoo Hoo Looks like me and the boy be a scalping at 2.45....Lets go!

That is a very good crew BTW. Just cause they are not Buffalo does not make them suck. They are not Edwards, they are just good hockey announcers.

In Vegas for work next three nights, Sabres even money tonight , looks like a Benjamin on thefellas with a few cocktails for happy hour!

Hate these NBC games. Turn on 638 hoping against hope a pre game, nothing but DTV logo. Turn on NBC, frighten pillow infomercial...that's right a 30 minute commercial for a freaking pillow. Hate Neil Smith, but gotta watch him now for 20 more minutes

Pissed be coming home from Vegas that night..

good friend of mine got married same day as May Day game. She was from WNY, he from Boston. she finally got sick of half her reception at the bar instead of in the hall, she had them bring TVs in so at least we could dance, drink and be merry during commercials

So had to move this to today, but will try tonight. I may make a chimmichuri sauce to go along My wife was a tanqueray drinker for twenty years, has now switched to Hendricks. If you like the real botanical Gins, you might want to try it. She also liked it with Fever Tree tonic, which might cost more than the damn booze.

So in richmond VA today about 65 out, got me in the mood for grilling tonight. Flat Iron steaks on sale, so that on tap for tonight. Anybody with a recipe for rub/marinade for that thing? Figure that staek only needs 2-3 hour marinade..so needs to be in the fridge in the next hour

I am so ith you on this..I am truly scared to eat a Subway as I really fear what is in their meat like products and how it was processed.

Both my company and my wifes' have recently stopped buying season club level tickets to NHL games Now, that would have happened with or without the lockout, but ad in the lockout and i can see some real danger here

We have Tumi stuff, seems to be lasting quite well. I would highly suggest any color but black

Have you ever put the eans below the meat to catch some drippings? I never haver have..just wondering what they taste like? And what in gods green earth do you do with 30-40 lbs of pork?

Let's be clear here Claude..you really do not believe someone lost $3k selling you a car right? That being said, I have used the same method..and it is very effective. Funny story..I sell enterprise software that can be very expensive. Was in some sales methodoly class several years back when the instructor asked who had bought a car in the last 5 years..every hand went up. Next he asked who thought they got a good deal on the car...every hand went up! Including mine! What an amazing job that industry has done ..we absolutely despise the process, but somehow we all end up feeling good about the end result.

So having left over ribs and slaw from last night..and all the Q talk on this page made me post. Have a couple of questions for the all the smoke boys out there 1) what cut do you like best? I was always a Baby Back guy, but did three racks of St Louis yesterday as I think I may be hooked. little longer cook, but I like the texture and amount of meat a bit more..that will need to be confirmed next time..but just looking for your opinions. Spares always seem to fatty to me..but maybe someone out there has a prep that better than I know. 2) Membrane or no? I usually pull the membrane..but have been reading more and more folks leaving it on..so yesterday I did both ways..and the ribs with the membrane seemed juicier and a bit more porkier flavor 3) one rack I actually did an injection of apple juice, cider vinegar and some spice rub. No doubt the moistest of the three, but some of the smoke flavor was muted..I think by the injection. Still had a nice ring..just some of the smoke bite was not there..opinions? I had never injected ribs before, only butts

Hah just posted in the beer thread as well..miss these threads. Anyway, making fish tacos tonight..using frozen grouper for the fish, grilled quickly on the grill pan with mango salso and rest of usual taco ingrediants like lettuce, tomato, and island hot sause. Making some Texmati rice with dried apricots and toasted almonds as side.

Having a nice wit from a little brewery in Alexandria VA called Port City . Optimal wit is the name..nice crisp taste ofr an sfternoon in the mid 80's.

hah, was with my buddy and his family on Balboa Island when we noticed it was 3.10pm. Thank God we brought IPAD and we ducked into a bar as i was able to bring up twin spires . Being in the bar, we put $10 on I'll Have Antother and about $40 in other bets. So this is the first Derby in at least the last 15 where I actually made money..like i said earlier had a feeling better off not handicaping LOL.

couple of things..for those looking to bet online..as mentioned, TwinSpires has been great for me. It does depend on your state whether it will work or not, but very ggod site for playing the horses. 2nd, Dwight i need help today. In CA to start a vaca, so will not be able to really see the track conditions..will be plopping down in fron of the TV about 3.22..so if you can post any bias you are seeing and who that may be favoring would be greatly appreciated. Just have had zero time to watch any of the preps this year. flying in the dark. Course, even when i am up to speed, i never win the Derby bet...thinking numbers may be the way fro me to go this year LOL

You know, i cannot remember if 12 oz OV comes in a clear bottle or not? I think just the splits were clear right?

12, be 13 in Augus