Haven’t had frog legs since I was a kid visiting my dad’s family in KY. That was over 40yrs ago and I still remember them being good. Fried squirrel, rabbit and even their brains were all delicious when Aunt Dorothy cooked. Always homemade biscuits with her canned cream corn and green beans on the side.
Hot and humid as hell but I managed to find some shade and beer 
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Hot and humid as hell but I managed to find some shade and beer
And some wings on sale again at Hy Vee I see.
Grass is looking a little greener there too.
Picked up a couple packs of them at Sam’s today. Had a good storm come through this morning and was definetly needed for the grass
Had a good storm come through this morning and was definetly needed for the grass
I hear ya on that one.
Tried out the new grill/smoker last night. Not smoked, but I think we’re going to get along just fine…
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New York strips tonight with beautiful weather
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BCTs. Bacon cucumber and tomato. Our new twist to BLTs. Cuc has way more flavor and adds moisture. Fresh sweetcorn also picked up cantaloupe and watermelon. All surprisingly good with all the hot dry weather. Also discovered Dukes mayonnaise in Florida. If you can find it, it’s fantastic.
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That looks and sounds great I’m gonna have to try that. We have been getting a lot of cucumbers in our garden 
Been marinating a #3 rolled rump roast in garlic, Worcestershire sauce, black pepper, sage and thyme for about 24hrs now. Was planning to cook it medium rare and slice it thin with a pan sauce, carrots and potatoes. Anyone ever done this with a rump roast? Eye of round comes out great this way. I found a ton of slow cooker recipes but there were several that showed this cut being seared and roasted then taken out at 115-120* and letting it rest under foil until it comes up to 125-130.
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Inject some of that marinade as well, and I cover it with a fat cap of bacon when cooking – rump is so lean. Pull it at about 130 and let it rest for a bit, slice thin and enjoy!
BCTs. Bacon cucumber and tomato. Our new twist to BLTs. Cuc has way more flavor and adds moisture. Fresh sweetcorn also picked up cantaloupe and watermelon. All surprisingly good with all the hot dry weather. Also discovered Dukes mayonnaise in Florida. If you can find it, it’s fantastic.
The Belle is Tar Heel, if I even say Duke – she gives me the evil eye. 
Definitely lean but wow that was tasty. Glad I sliced it thin and that pan gravy was so good. Going to put the rest in the freezer for about 20 min and break out the meat slicer tomorrow. Going to be awesome beef sandwiches this week.
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Eeeewwww!!! It’s raw!! You need to cook that for a few more hours.
Go eat at the kid’s table. 
Brother in law sent me home with some buckboard bacon he made with hi mountain seasoning
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Made some sandwhiches with creamed cucumbers and Mayo. Was very good
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NO….. not mayo!
Pork chops on the grill and some fixings!!
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Last night was T bones, baked potatoes, and Cajun shrimp
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i see glen has the kethcup ready, where is your kethchup BC?
i see glen has the kethcup ready, where is your kethchup BC?
Picture is blurry 
fried sunfish, skin on. Buttered noodles and stewed tomatoes.
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fried sunfish, skin on.
The only way to eat Panfish. Good job Glenn!
Hamburger stroganoff. Good stuff.
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Venny steaks with mushrooms onions and cream of soups for gravy. Taters and garden veggies.
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You’re on a roll, Glenn. That all looks great. I mixed #1 of Italian sausage with #3 of lean ground beef for smash burgers on the griddle. Topped with provolone, parmesan, homemade marinara and basil from the garden.
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Smash burgers are great but lean ground beef is horrible
Not when you add 25% Italian sausage to it. I was planning to use it for meatballs, which I mix with ground pork and a lot of parmesan. 80/20 or fattier makes the spaghetti sauce too greasy. The Amish paste tomatoes are just coming in now, so I made a small batch of sauce with about eight of them and had a taste for smash burgers.
Did some grilling over the weekend for a pre wedding party
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The last of my nords I have for pickling. Need to get more.
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