Just got home from dinner out. After a couple of double tall gin and tonics I’m sitting here in my fleece that smells like a rack of ribs and I can’t bring myself to take it off. Football on TV. Buzz on. Life is good. 
Barbeque smoke smell.
- Thread starter dinglefritz
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Fitting that you are watching the chiefs with the smell of Barbecue.Just got home from dinner out. After a couple of double tall gin and tonics I’m sitting here in my fleece that smells like a rack of ribs and I can’t bring myself to take it off. Football on TV. Buzz on. Life is good.
Gin buzz. Football. Ribs. The pinnacle of lifeJust got home from dinner out. After a couple of double tall gin and tonics I’m sitting here in my fleece that smells like a rack of ribs and I can’t bring myself to take it off. Football on TV. Buzz on. Life is good.
I’m just in that pleasant don’t give a F zone.
I would’ve pegged you for a gin rickey guy or maybe an old-fashioned.Just got home from dinner out. After a couple of double tall gin and tonics I’m sitting here in my fleece that smells like a rack of ribs and I can’t bring myself to take it off. Football on TV. Buzz on. Life is good.
Bourbon with a cube at times. Just about out of Blanton’s. Otherwise I really like Tangueray, Bombay sapphire or Tito’s and tonic. Has to be good tonic. Never cared for Old Fashions. I have some Gray Whale gin that’s good too. Actually don’t like any of the more expensive gins I’ve tried.
My bourbon drinking started with Crown straight up in the winter. Graduated to better stuff. Omaha Wine and Spirits has a cheaper bourbon that I maybe like better than Blanton’s. Bondstone Select Distillers. The liquor manager there turned me on to it. He couldn’t hold Blanton’s for me but told me when they get their shipments. Just can’t be there on those days.
Woodford Reserve double oaked is my go to. The HyVee liquor manager hooked me up with some EH Taylor small batch a few weeks ago but I haven’t cracked that one yet. What’s crazy is I know several guys who hoard Blanton’s for some reason. They always have 10-12 bottles in their cabinet. Not sure why. I think it’s a bourbon snob status thing.
When I lived over in Seattle I was not married and so I spent far too many nights in bars. Two of my bartender friends along with a former drummer in the U Dub marching band had a pretty good band. I was the guy who would showed up at their gigs to see how many shots of Tequila or Jägermeister I could buy them before it would start effecting their performance. Smoking was still allowed in bars. There was a Chinese restaurant whose bar they played in on a regular basis and their ventilation system was terrible. Seattle has perfect weather for light fleece, sweaters or sweatshirts (It rarely rains hard enough for a rain jacket if you are just running to and from your car). I had a hook with a coat hanger next to my house's front door under the roof soffit where I when I got home would take off whatever upper piece of clothing so I could hang it up and let it air out. Those bars were so smoky my clothes would smell like a ashtray. After a night airing out the smell was gone.Just got home from dinner out. After a couple of double tall gin and tonics I’m sitting here in my fleece that smells like a rack of ribs and I can’t bring myself to take it off. Football on TV. Buzz on. Life is good.
EH Taylor is great. My favorite is Eagle Rare (sometimes hard to find). Woodford is solid as is Elijah Craig Small Batch (and not expensive). Have four bottles of Blantons that I never crack.
Currently enjoying a plethora of 15yo whistlepig. Estate oak Rye 92 proof.
Why have the Blantons if you’re not going to drink it. If you have it, drink it. They’ll make more.EH Taylor is great. My favorite is Eagle Rare (sometimes hard to find). Woodford is solid as is Elijah Craig Small Batch (and not expensive). Have four bottles of Blantons that I never crack.
Where is here and why the hell would anyone live where there is no BBQ? I can do without a lot of things, like hospitals, oxygen, water.... but not BBQ. That's like, barbaric.
Currently still in the Dominican Republic. Go home Monday.
They have some BBQ but it is questionable. I had fettuccine with porcini and filet mignon. I cannot say with 100% certainty the meat was derived from a cow.
More than likely IF it was beef it was probably Mexican. Who knows how long it had been in a freezer IF it had been in a freezer. IF I were in the DR I would probably stick to fish or chicken.
Not sure... but their methods of cooking are different. The smell is "off" compared to what I'm used to.
Looking forward to Dubai next week. Those guys can cook because they brought in chefs from around the world.
On our Italy trip I ate steak at dinner almost every night. The places we ate at knew how to cook steak and it wasn’t any more expensive than the pasta. I was surprised at how good it was. The worst food I ate in Italy was a pizza. Awful.
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