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Coronavirus
- Thread starter nobbie48
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Just go south to lakeshore for Woodys
Yes I live near by. It is OK, great value for the money. We usually went for breakfast. The food is OK but I would not consider it great, all about the value for the money. Service is very good family vibe.
Yes, I've had pizza from endless different places including classic Italian pizzarias in downtown NYC.
But have YOU ever tried the very specific pizza I mentioned from Dominos?
For regular pizza I have other go to places. For that specific one, Dominos FTW.
I won't go to Dominos for the same reason I won't buy "cheese" in individually wrapped slices.
And some refuse to drink McDonalds coffee because it's not Starbucks.
Doesn't mean Rotten Ronnies isn't brewing one heck fo a good cup of coffee now....
Try the Dominos Chicken Bacon Alfredo one day.
sburns
Well-known member
Did they let you watch the monitor?
Me too, don't remember it being that big of a deal though, just somewhat uncomfortable. This looks like downright torture
Not FMJ, but I didn't, didn't even think to ask for some reason.
Yeah, I watched. Prostate was more interesting.
BigEvilDoer
Well-known member
Sucks about the BBQ place going bonkers.
I’ve tried a bunch of smoke houses here in southern Ontario and a mess of them in NC and TN. 2 places in NC/TN are amazing — Notorious P.I.G. Near Sylvia and the Haywood Smokehouse in Franklin.
Got sick and tired of sub-par places, so I ended up buying a Big Green Egg and have been experimenting ever since. Took a good 15-20 times (total) to get it sorted out for roasts, steak and beef tenderloin. Have only done 1 hunk of brisket so far,but it’s a super finicky meat and tough to figure out.
Smergy’s got it sorted pretty well. Want a good brisket? Pay him. Hehehe.
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I’ve tried a bunch of smoke houses here in southern Ontario and a mess of them in NC and TN. 2 places in NC/TN are amazing — Notorious P.I.G. Near Sylvia and the Haywood Smokehouse in Franklin.
Got sick and tired of sub-par places, so I ended up buying a Big Green Egg and have been experimenting ever since. Took a good 15-20 times (total) to get it sorted out for roasts, steak and beef tenderloin. Have only done 1 hunk of brisket so far,but it’s a super finicky meat and tough to figure out.
Smergy’s got it sorted pretty well. Want a good brisket? Pay him. Hehehe.
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I get regular scopes. They always ask if i wanna watch. Nap time thank you.
bigpoppa
Well-known member
Did someone say smoked meat?
This was dinner tonight on the smoker.
And 5.5 hours later on the plate.
Big smoked meat guy here if anyone wants to talk the talk.
BTW, Briskets are easy for whoever mentioned that. Low. Slow. It's done when it's done - there IS no time. Probe tenderness test tells all. Did one a few weeks ago.
This was dinner tonight on the smoker.
And 5.5 hours later on the plate.
Big smoked meat guy here if anyone wants to talk the talk.
BTW, Briskets are easy for whoever mentioned that. Low. Slow. It's done when it's done - there IS no time. Probe tenderness test tells all. Did one a few weeks ago.
If you just shut your doors you get 75% for employee wages and a rent subsidy. If you stay open, revenues are down 50-60%, you're getting by on curbside or a delivery service is taking 30% net off the top, you're still paying rent, and you get no assistance at all. That's fair?
No. I don't like the way many of the systems were setup.
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