Yum-E

Beam Me Up Scotty

• Looks nice in the glass.
• Has a wonderful aroma.
• Tastes exquisite going down!

True Love?

Due South BBQ

The New River Valley's only real Pit Cooked BBQ... follow the smoke to the real thing.

A co-worker mentioned Due South to me recently; I can't believe they've been in the area for this long, & I hadn't tried it.
Killer barbecue, and they serve breakfast seven days a week!

I can't remember the last time I made such heartfelt yummy noises based solely on the scents getting into my nose. For someone who grew up used to Eastern Carolina style BBQ, it was insane goodness.
Each order comes with a choice of three of their five varieties of heaven sauce:

• Hot Red – 1st Place 2007 Va. State Championship
  Tomato Base, warm, slightly sweet.
• Sweet Red – Tomato Base, sweet & tangy
• Lexington – Vinegar Base, spicy
• Yellow – Mustard Base, sweet & tangy
• Sweet Brown – Tomato base, dark and sweet

The Lexington has a heart rendering goodness, and the Hot Red was very tasty as well; the Sweet Red was just a little too sweet for my taste, but still pretty good.
Next time — you'd better believe there's going to be a next time — I'll have to try the Yellow & the Sweet Brown, though I may end up buying the Lexington by the quart.

A Thanksgiving Budget

Here's how 1,000 calories add up (courtesy of the Lean Plate Club):

• about four ounces of turkey


• half a cup of stuffing


• salad


• green beans


• sweet potatoes


• cranberry sauce


• a roll


• a glass of wine


• and a slice of pumpkin pie.

Of course, I had three smallish rolls, seconds on the sweet potatoes, and at least four glasses of wine.
But I took a long walk later with the dogs!
And no comments at all on the earlier feast at work!

Thanks, Bob!

I was talking with one of the receptionists in our office yesterday, & she mentioned that her husband had a couple of extra deer shoulders that he was trying to find homes for.
Of course, I jumped at that chance, & now there is one are two four in the fridge!
Now we're trying to decide if we can cut it up ourselves, or if it would be wiser to take it to one of the local processing sites to have it done for us.
(Now that there are four of them in there instead of just one, I'm leaning towards letting the pros do the job for us... .)
From what I can find online, there is a shoulder roast (obviously), and the rest can come off the shank as stew meat, or burger.
And I know a couple of dogs who would just love to help out with the cleanup, too!

So thanks, Bob; we'll enjoy it immensely.