Pfffft! Chardonnay doesn't last long enough around here to turn, WCS! And my fridge only needs to be smart enough to keep the beer cold.
You're also right about the Texas Panhandle....it ain't for wusses! We have one patch of beautful Bermuda grass that we keep watered since the rain gods seem to be mad at us right now, and I want it to look just right. The rest is buffalo grass, weeds, and stickers. But hey, when it rains, it all greens up, and looks amazing from an airplane when you mow it.

Now for Moldy. I think pate might be good with some garlic, and a light Applewood smoking to it. Escargot would probably taste like a smoked snail like BB said. Tabasco helps some, but not much. Cavier tastes like what I would imagine an ole catfish drug out of the mud in a farm pond, salted, and licked would. And we don't either grill, or smoke everything! The other day, I was telling my family that I'm going to pioneer chicken fried meatloaf, and they laughed at me. I'll show em!
But the smoker is the old tried, and true.
This past weekend, I did a pineapple stuffed with boneless ribs, and wrapped in bacon. It was good enough to make you want to slap your mama!

Pfffft! Chardonnay doesn't last long enough around here to turn, WCS! And my fridge only needs to be smart enough to keep the beer cold.
You're also right about the Texas Panhandle....it ain't for wusses! We have one patch of beautful Bermuda grass that we keep watered since the rain gods seem to be mad at us right now, and I want it to look just right. The rest is buffalo grass, weeds, and stickers. But hey, when it rains, it all greens up, and looks amazing from an airplane when you mow it.

Now for Moldy. I think pate might be good with some garlic, and a light Applewood smoking to it. Escargot would probably taste like a smoked snail like BB said. Tabasco helps some, but not much. Cavier tastes like what I would imagine an ole catfish drug out of the mud in a farm pond, salted, and licked would. And we don't either grill, or smoke everything! The other day, I was telling my family that I'm going to pioneer chicken fried meatloaf, and they laughed at me. I'll show em!
But the smoker is the old tried, and true.
This past weekend, I did a pineapple stuffed with boneless ribs, and wrapped in bacon. It was good enough to make you want to slap your mama!

Pfffft! Chardonnay doesn't last long enough around here to turn, WCS! And my fridge only needs to be smart enough to keep the beer cold.
You're also right about the Texas Panhandle....it ain't for wusses! We have one patch of beautful Bermuda grass that we keep watered since the rain gods seem to be mad at us right now, and I want it to look just right. The rest is buffalo grass, weeds, and stickers. But hey, when it rains, it all greens up, and looks amazing from an airplane when you mow it.

Now for Moldy. I think pate might be good with some garlic, and a light Applewood smoking to it. Escargot would probably taste like a smoked snail like BB said. Tabasco helps some, but not much. Cavier tastes like what I would imagine an ole catfish drug out of the mud in a farm pond, salted, and licked would. And we don't either grill, or smoke everything! The other day, I was telling my family that I'm going to pioneer chicken fried meatloaf, and they laughed at me. I'll show em!
But the smoker is the old tried, and true.
This past weekend, I did a pineapple stuffed with boneless ribs, and wrapped in bacon. It was good enough to make you want to slap your mama!