Pulling out the comfort food tonight. Walleye dusted with Old Bay’s and flour/corn starch. Dill pickle tartar with red skin taters. Oh and a blonde lager of course.
#stayhome#comfortfood https://t.co/M2LPh0CyNQ
@Prairie_smoke remember that time in @memphisinmay when we used #blueribbonbbqsauce, sweet chilli, yellow mustard together and came 20th out of 200 plus entries? https://t.co/MKNhXKlA7u
Tailgators new “Whiskey Mustard” bbq glaze! Locally produced Rye from just north of here. It went over great at @cabelascanada and will now be available at your next special occasion or corporate… https://t.co/qswWUMJAb2
When you’re in Nfld and track down the only 2 briskets in 100 square miles, you need hardwood. Believe it or not hard wood is just as scarce as brisket. Find an alder tree kiln dried it… https://t.co/137SQJWQQf
We don’t have any words and we know you don’t want to hear them.
We understand your anger, your frustration, your sadness. Everything you’re feeling – we get it.
This isn’t the ending we imagined, and certainly not the one we wanted. Thank you for being there the entire way.
Thanks for your opinion Christopher. Please let us know next time you’re competing in a televised national sporting event and we’ll be sure to tune in.
Thinking of a few fresh ideas for #carnivorenight and I flashed back to this flank steak with #chimichurri@Prairie_smoke#WFC and though yes!! The possibilities are endless. Chimichurri… https://t.co/ZApFIRO2Hl