:-)

I fucking love creme brûlée, though.
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"CROWN PRIME BEEF RIBS"

http://www.jackstackbbq.com/images/a...inner_Menu.pdf

(pic from the web)



And "1" is plenty!
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One of the chefs from one of the subs I was on used to compete in the Armed Forces cook off (serious shit for those guys!!!), and this was his specialty. The man and his subordinates all attended extra not-Navy chef'ing schools, and they made underways a hell of a lot more awesome...

Jeff's Creme Broolee was better than what I had tonight, but I'm sure that had something to do with him getting homecrew advantage over some landlubber who doesn't have to use water that smells of fuel oil!

But tonight's dinner as and A+ no matter how you slice it. And the lady who made my Grey Goose martinis and surprised me with Blue Cheese-stuffed olives will make some man a prized wife some day. Not only for the olives, but because she knows what "dirty" means (not an olive-juice martini), and what "really cold means, and what "on the pebbles" means too. A perfect pour from a beautiful woman, and a smile to boot.
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WTF does this phone always turn pictures 90 degrees? Fucking Japs!
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Location of said bartender?


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Lees Summit Jack Stack..


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:-) Yay :-) you have an avatar and went with a flower.
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I ate one of those when I was at Jack Stack 4 years ago. Good stuff
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I'm going to ask FMB to get off his ass and figure out a way for us to make them (not in his meat Jacuzzi thing {I don't have one]). What to aske the butcher for, then what to do on the grill. I could Bing it, but I'm sure he'd prefer to use "CP" to the wife as his excuse for perfecting it this week..
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Its just beef short ribs cut with a lot of the standing prime rib roast left on.
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I did NOT do that... Thanks for pointing it out. :-)
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I was just making sure it worked.

Haven't figured out why you said it didn't.
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I meant: I am not able to use my own as I am not.

I also cannot attach links and photos
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I'm not seeing anything restricting you on that.
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.
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