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All my beer was capped and caps are fool proof unlike corks and the bottle is the weaker point....I guess the cap could rust away over a long period of time in poor conditions.

I have kept many beers in my wine cellar for over 2 years with no problem. Constant cooltemp and away from any light source is the key as with wine. I believe the expiration date on some mass produced beer is mainly a marketing gimmick although beer kept in a coolerat the storeunder constant...

Happy Independence Day to all...."Freedom is never voluntarily given by the oppressor; it must be demanded by the oppressed." -- Martin Luther King, Jr.</span>

20 lbs of pork butt is prepped and in smoker....11 hours till it will be done and ready to pull and eat!

Nice new grill and smoker....lets get them heated up and bring on the meat! I will be smoking 20 lbs of pork butt overnight for pulled pork at tomorrow's picnic.

Nice night fishing with my son at his special spot and it produced 4 nice stripers and 3 were keepers...fish and chips tomorrow! eels on ice is the way to go Wade......keeps them quiet but still very slimy

My oldest son called me earlier and is taking Dad to his secret honey hole late tonight to sling some eels for stripers!

Yes we do that is my grandson...Shawn Jr.

RI striper caught on Father's Day was estimated to be 26 years old and only 1.4 lbs short of world record caught on rod and reel back in 1982. http://boatinglocal.com/fishing/77-4-pound-striper-sets-new-ri-record.html http://www.striperspace.com/about_striped_bass.html

Checked driver on my machine that had the issue and was latest update.

I had this issue this morning after installing Flash Player Update 10.3.181.14 and wanted to share info and fix. I had to disable hardware acceleration in IE9 to make my video playback work properly. Please see link for info and fixes...

Many would say neither does grape juice that comes in a "box or pail" and "good wine" but we knowit works well and produces an awesome product!

I use aMasterbuilt electric smoker which maintains the proper temp over a long period of time like a champ. Prep of ribs is simple with removal of membrane of back side of baby back ribs. Then a generous sprinkle of Valley Spice sweet rub which is a combo of Mojjo, smoked Paprika and turbanoando...

I will be cooking ribs tomorrow in the smoker!

Here is a great BBQ sauce for those like a little heat and my biggest rib fan (my son Hunter) helped me develop this and it is worth sharing! </font>1 cup tomato ketchup<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /></font></font></span> </font>1 chipotle pepper...

Thanks for all the Birthday wishes! Yes Dean I am still making and using Mojjo and have a new version with a new smoked paprika I get from Kentucky. I will be touch with you about sending an order North.

Yes I still check in from time to time and hope you and the family are doing well.

Thanks to all for the Birthday wishes.....today I tried something new. I have a new food kick and it is smoked cheese so I setup the smoker and smoked some cheddar, gouda, and provolone! Then I had to buy something I wanted for a while...a vacuum sealer to preserve the cheese. I tried a piece of...

Things are getting back to normal....that road in pictures is repaired and many of the other bridges and damaged roads are back in action. Now the homes that were flooded are in cleanup mode and some businesses will not reopen.

Early birthday dinner tonight made by Executive Chef...Braised Lamb Shank over hard Polenta Cake topped with Gremolata!