Monday, March 9

First Q


8 comments:

Diane V. said...

ahhhhhhh...Thank you so much for the daffodil pics!!! We're just seeing the green escaping from the earth here in St. Louis. No flower yet, but won't be long!! The daffodil is one of my most favorite sites to see as the dead of winter comes to a close. They are such a happy flower and a happy site! A much needed encouragement after learning this morning about the reversal of the ban on embryonic stem cell research. We are never without hope! May grace and mercy spring up like the daffodil upon our blood stained land.

Diane V. said...

ahhhhhhh...Thank you so much for the daffodil pics!!! We're just seeing the green escaping from the earth here in St. Louis. No flower yet, but won't be long!! The daffodil is one of my most favorite sites to see as the dead of winter comes to a close. They are such a happy flower and a happy site! A much needed encouragement after learning this morning about the reversal of the ban on embryonic stem cell research. We are never without hope! May grace and mercy spring up like the daffodil upon our blood stained land.

Linda said...

Q? I'll be right there!

A Young American said...

Wait...Do you mean to tell me there are certain areas of the country where you can't grill on the 'cue year 'round? How AWFUL! I can't even fathom that. Some of my best ribeyes were done mid-December through January! Not to gloat or anything, but...

Jennifer said...

When we lived up in St. Louis, one of our most treasured family traditions was the First Snowfall BBQ!

Every winter we fired up the grill every first snowfall no matter how cold it was or how deep the snow.

Now that we live in Austin, Texas, the First Snowfall BBQ tradition has virtually fallen by the way side. However, some of our friends back in St. Louis are keeping this tradition alive!

Dr. Grant, your brisket looks delicious! Did you smoke this yourself? Not bad for a fella north of the Red River!

Richard & Jennifer Welch
Austin, Texas

Matthew Stout said...

Out in my neck of the woods, where I come from, this looks like some of the usual means for evangelism and the fellowhip of the saints.

Sometimes swine-flesh, other times mutton, most often bar-b-que beef... this is the language of the people.

Jill said...

George, I have never done brisket (here in NC it's all pulled pork and ribs), but I will be this weekend. Any tips and/or recipes?

George Grant said...

Jill: The key to good brisket is long, slow, off-fire-low-heat-smoking. A good herbal rub, a few hours in the smoke, and then a tangy-sweet sauce will really do the trick. Enjoy!