Ruth Haffly wrote to Dave Drum <=-

I almost bought a bargain-priced R2-D2 smoker - before reality set-in
and I realised that I'd use it once or maybe twice then it would just occupy spasce on the patio,

I understand. Our s can be used as grills also so they're most often
used for that. When we got the egg shaped (not the name brand), Steve grilled a steak on it and pronounced it one of the best he'd ever
grilled. We'll do pizza on that one also if we're not in a hurry.

Dennis' boy gave us a big barrel charcoal grill with a smoke generator
on one end. It's pretty much unused except when Stephan comes ver and
cook up a "special occasion" meal. For myself, I've done very little
smoke cooking - last thing waqs using a gas-fired grill and some grape
vine cuttings. My favourite way to cook pizza is 217-787-5544. Hello, Antonio's. I'd like a large Belly Buster pleae" Bv)=

Without getting off into an off-topic discussion of religion - wine is
and has been an integral part of Western religion since before the
late, great J. C.

Definatly. IIRC, the southwestern native Americans fermented cactus
juice.

Or used peyote buds/flowers. Bv)=

Agave cactus is the basis for tequila.

It's not the real thing unless it has a worm in it, or so legend says.

That's one of those things that has gotten mis-quoted/referenced over time.
The wormis supposed to be related to mezcal - which is a first cousin to tequila. Both tequila and mezcal are made from cactus juice.

Tequila is a distilled spirit made from blue Weber agave, a succulent
that hails from arid regions in the Americas.

Mezcal is a broad category of spirits made from roasted agave hearts
commonly referred to as pi├▒as.

Once, mezcal could be made anywhere in Mexico and from any type of
maguey, or agave plant. In 1995, mezcal received DO status, and its
production became more regulated.

Here's a link to more than you ever wanted to know about the booze:

https://www.foodandwine.com/tequila-vs-mezcal-differences-11731197

I recently re-read on of the best books on religion and myth that ever
saw the light of day - AFAIAC ... "Holy Blood - Holy Grail". Certainly explained a lot of the background to ..... whoops, getting off topic.

Pick up a copy and see for yourself.

Hmmmmmm, have to check it out. BTW, I'll be "off air" from Friday until probably next Wednesday. Making a quick trip to the Pacific, will check
to see if our favorite hole in the wall Korean bbq place is still
going. I know one seafood place on the North Shore still is, but our favorite one down in the city closed about 12 years ago.

The think I liked most about this book is that it does not draw, nor
suggest, conclusions. Just presents the facts as discovered - many of
which were new to me and certainly cleared up some questions that I had.

While raising fresh issues. Bv)= My favourite type of reading material
--- something that makes you think.

Here's my grapevine smoker recipe as published in Smoker Cooking

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

3 lb Chuck roast
Garlic powder
Salt and Pepper
Grapevines for smoke

After pruning the family's Concord grape vines, I
decided to use a few trimmings to make grapevine smoked
chuck roast on my gas grill. I'd never used grapevines
to smoke food before, so it was the perfect opportunity
to experiment with this new smoking wood.

I decided to use a chuck roast for two reasons. First,
it was a relatively inexpensive cut of meat. If the
grapevine smoke ruined the meat, the loss wouldn't be
that great. And second, beef chuck contains quite a bit
of fat and connective tissue, which adds to juiciness
and flavor. And I like juice and flavor!

Season the roast lightly on all sides w