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Sage advice GM.

Mother f&^%$r!  The freight service sent a truck without a liftgate despite the bill of labor clearly stating that I needed liftgate service. Even worse the driver came and left without saying a word.  I had to call the delivery depot to figure it out for myself. Now its Friday between 10-12. So...

Yeah Romy! That looks legit.

Delivery officially schedule between 10-12.  If those a-holes screw me today I am driving there myself and claim my prize!

Yes!  Let's all embrace calling each other 'bitches' when we are smashed!

The Merciless Pepper of Quetzalacatenango

For life bitches! Why must I curse while drunk. Grey goose and OJ. Gonna get medicinal later. Got a Greek style quiche in the oven. Maybe drunken chef?

Now I am getting nervous.  So the tracking shows the units in Chesire, CT at their depot.  When I contacted them they said that some one at the depot needs to call me to set up an appointment.... Sigh..... My guess is they aren't gonna make an effort to get here today with the snow.  F you snow!

This round of snow is gonna melt off quick.  You will be in brisket glory in no time.

Estimated delivery = TODAY!!!!!!!  Gonna try to do the "break in" burn today.  Hopefully we will be eating some killa brisket for dinner tomorrow.

Its officially buddy day in my house.  Ferments 2 with the rocotos was dope. I can smell the onions in it.  The heat is perfect and would please even non chili-heads.  Ferment 3 with the lemon drops and Jays peach ghost scorpion was awesome!  More heat on this one than ferment 2.  But wow, I...

Ari is a nice dude.  Met him at an event up here in CT.  Fans would ask him to choke them while they had their picture taken with him.  

Yeah Booma!   Here is my Thai marinaded london broil.  This is a little more done than I like but I was making sure the end pieces were a little more done for the kids.    

Congrats on the new addition!

No worries. Thanks again.

I just realized that there are candied jals and taco sauce in there.  Both of those are worth the price of admission alone!   I have about 5 lb of pods from last summer in the freezer.  I am going to try to start up my first every ferments this weekend. Thanks for the inspiration buddy!

Woo hoo! Can't wait to take these sauces for a ride!

I mixed some in with my dijon mustard for a hot dog tonight.  This one still lights be up pretty good.  It always amazes me how so little goes a long way in terms of flavor and heat.

Always a killer combo. 

LUCKYDOG, If I can figure out some logistics... maybe a can throw a tri-state area THP bbq outing......   oldsalty, thanks bud.  beyond stoked.  I made a post on my Relaxin' Jack Facebook page last night.  Within an hour I had my first client!