Viva Las Vegas

Mets vs Cubs 2013-05-18

Today, I went to see the Mets play the Cubs at Wrigley Field with Mario thanks to some tix from my pal Dave.  The tix were great - row 2 behind the Mets dugout.  The weather was great - sunny with a lite breeze and 75-80 degrees.  But the Mets were horrible.

A panoramic view of Wrigley Field from our seats.  The Panasonic Lumix DMC-ZS19 has built in functionality to create these beautiful shots.

David Wright warming up and at the plate.

Catasauqua's own Anthony Recker the backup catcher for the Mets.  My cousin Jody played baseball in high school with him.

Pork Shoulder Nachos

What do you do with leftover pork shoulder?

Boston Bruins v Washington Capitals 2013-03-16

We went to Boston for St. Patrick's weekend again this year to see the Dropkick Murphys play.  On Saturday, I met my friend Edog in front of the TD Garden at the Bobby Orr statue, and we bought some scalped tickets to go to the hockey game.  The Bruins had more goals, more shots, more hits, and won all of the fights.  Great game!  I started off the afternoon with a Molson Canadian and an Italian sausage sandwich.  This was the start of a very long day as we met my cousin Jody and his girlfriend and her sisters after the game for a few drinks.  Later that night we met up with Edog's wife, his brother and his girlfriend.  More pictures can be found here.

Post Game Activities
Wendy and Jody

 

Jody, Edog, and me

Edog and wife

Pakky and girlfriend

Pakky, Edog, and me

Me and Wendy

Pakky

Novakane - the band who played at the bar we were at

Grill's Open

Pulled beef (chuck roast) with mushrooms, onions, red/green/orange/yellow bell peppers, jalapenos, garlic, and Leinenkugel's Vanilla Porter.

40th Year Anniversary

MAK 2 Star Brisket

What did you smoke this weekend after eating turkey on Thursday and Friday.  I smoked a 9 lb brisket flat today.  I had it on the MAK 2 Star for about 8 hours at 225° and then 3 hours at 250°.  It was probably about 20°-25° outside with the wind chill today.  It was about 205° internal temp when I pulled it and let it rest for 30 minutes before slicing it.  It was my first brisket on the MAK, and I am pleased with the results.