The Thanksgiving Holiday - A break from tradition, so to speak

Notice I paid attention in the blog class I attended, hosted by Savvy Trainers. I'm not abandoning my blog and I'm posting again. Hurrah!

Thanksgiving is about tradition perse. Turkey, Stuffing, Corn Bread, Green Bean Casserole, Cranberries, Pumpkin Pie, Mashed Potatoes, Sweet Potatoes, Gravy...some people stick to tradition and serve the same meal every year, and sometimes you find the unexpected. I like tradition, but I also tend to be a little unique so one of the first items I added to my "traditional" Thanksgiving holiday fare is a dish I named Cranberry Spiced Pears. This dish is near and dear to my heart because I made it the first year I hosted Thanksgiving dinner as a new bride in 1990 and it's been a constant, provided I'm "hosting" at Thanksgiving and/or Christmas Eve ever since.

I do tend to lean on "simple" and that's exactly what the dish is. S I M P L E. Just 3 ingredients, maybe 4 if you go fancy. I didn't make it this Thanksgiving because I wasn't hosting, but I will serve it on Christmas Eve if it is a sit down dinner. It's also low low low cal. "Free" in fact if you're doing Weight Watchers. A fruit if you're doing Jenny Craig.

Cranberry Spiced Pears

Ingredients:

1/2 Pear for each guest. (I usually use canned halves)

Cranberry Juice (if you're going low cal Ocean Spray has a nice 5 calorie one)

Cinnamon & Cinnamon Stick for garnish

Place the pear halves so the grove for the stem is facing up. Generously pour cranberry juice over the pear and sprinkle with cinnamon. Heat for 30 seconds in the microwave before serving. Serve on a butter dish with a single pear half in place of the salad.

Another "simple" item I've been doing the last couple of years is Maple Carrots. This idea came to me in 2010 when I entered a recipe contest at Jenny Craig. I first served it at Easter 2010, and if I'm going to a pot luck holiday meal, this is what I'll typically bring. Sadly, it didn't make the Jenny Craig cookbook, but it's always a big hit none the less. This can be made "free" if you're doing Weight Watchers and "free" on Jenny Craig as well. You can also swap one ingredient and not make it a low cal dish if you choose to.

Maple Carrots

Ingredients:

1 bag baby carrots

1/4 to 1/2 cup maple syrup (if you're going low cal, use sugar free)

Place the entire bag of carrots into a crock pot with the maple syrup and let them cook on low 6 to 8 hours.

Although I do admittedly like "simple", it's because we only have so much time. I will typically take time on one or two portions of the meal, and at Thanksgiving, it's with my cousin Gina's Italian Macaroni and Cheese. Because I'm Italian (wait, you didn't notice?) I do like to have a subtle nod to Italy now when I entertain. Basically it's because my cousin Gina told me she serves a lasagna with the turkey on Christmas and that's what her mother and grandmother did and I thought to myself, "I love that idea, I'm going to do it too." Plus it makes me feel not so very far away from home. Christmas Eve 2010 was the first year I introduced a lasagna (with Grandma Sabella's home made sauce) and I'm so pleased I did. This year I decided Thanksgiving needed a little Italian flare as well, so I decided on Italian Macaroni & Cheese. It turned out perfect. Thank you Gina, who sent me the recipe at 6 am pst time on Wednesday despite the fact she was sick. Now that's love. She also gave me permission to post the recipe. 

Gina's Italian Macaroni & Cheese

Ingredients:

1 pound rigatoni noodles, cooked and drained
1/4 cup butter
1/4 cup flour
4 cups milk
Salt
Pepper
Dash ground nutmeg
8 ounces sharp cheddar, sliced or shredded

In a small pot melt butter and whisk in flour, cook for 2 minutes, whisk in milk, salt, pepper and nutmeg, bring to a boil on medium heat then simmer for 10 mins or so till thickened. Place half of the noodles in a baking dish, cover with half the cheese and half the sauce and repeat. Bake in 350 oven for 35-45 mins.

It was a huge hit. Plus I was able to make it the night before and it traveled well. A great pot luck go to. For more of Gina's recipes, check out her blog:  http://spcookiequeen.com

I also brought the Sour Cream Muffins I love so much. I've already posted Paul Deen's recipe. I just wish they tasted more like butter. 

I introduced them at Christmas Eve in 2008 when I fell in love with the Food Network. This year for Christmas Eve, I plan on making the Barefoot Contessa's Pop Overs.

Troy's mother made Whiskey-Glazed Sweet Potatoes (amazing!). giblet gravy, pumpkin pie and pecan pie with homemade whipping cream, of course. (The recipe for the pecan pie is coming soon) It was her mother's and the recipe is framed (in her mother's handwriting) in Troy's kitchen. It was by far the best I've ever tasted.

http://www.foodnetwork.com/recipes/guy-fieri/whiskey-glazed-sweet-potatoes-recipe/index.html

Troy made a spiral ham, smoked a turkey and fried a turkey. He also made a green bean casserole with fresh green beans (I may give him my cousin Gina's panzanella salad recipe and task him with that on Christmas Eve), guacamole and salsa. He did this after reporting to work at 8 pm on Wednesday night, and working 14 hours driving a semi. He was asleep by 2 pm, which gave me time to go to a second destination.

Ciao

I'm going to start a blog = hurrah! Now what?

Hello all from near and far. I'm Robbyn from Robbyn's Nest. Unfortunately I don't have the unique idea I thought I did so there will be some changes soon. Big changes. I just don't know what it will entail yet...yet.

Moving on, my intention tonight was NOT to whine about how there are other Robin, Robyn and Robbyn's out there with blogs named "Robbyn's Nest" (yes with 2 b's), it was to talk about blogging.

My dear best friend (forever) Alithea Reyes of Alithea's Staging & Decor and I were talking about work she's going to do to my home (stay tuned. If you think I've used ENOUGH Robin's Egg Blue, you've got another think coming, besides, it's Pitsburg Paint's "White Clover" not Robin's Egg Blue. I just refer to it as that, because it is all about "ME") and she mentioned she wanted to start a blog, but she didn't know how.

Speaking of ME...

:)

I attended Savvy Trainer's Rocky Mountain Trainer's Meeting this week and it was all about blogging. Things to do, common mistakes (abandonment, Abandonment, ABANDONMENT - ok, I hear you...I'm posting see...) and I wanted to share some of their wisdom, while giving them credit because I pay attention.

Also, mistake number 3 in this post (mistake #1 is too many Robbyn's Nest Blogs, mistake #2 is blog ABANDONMENT, and mistake #3 is the "..." I'm so fond of) - just wanted to get that out there since I can finally call myself a "writer" thanks to Joker's Updates.

Here's a couple of key points to getting started:

• Commit to 1 to 2x a week, but no "set" schedule
• 150 to 500 words
• WordPress offers free blogs and some templates for purchase
• Show Personality, Don't Take Yourself too Seriously, Be Real
• Play to your strengths

We also had some awesome demos of not just WordPress, but Google Alerts (which you can use for let's say you want to see when "Solstice" posts your Modern Family or Revenge Updates - hint HINT), Google/Trends and Google Fight.

More soon, I promise.

Ciao.

No Self-Respecting Southerner Uses Instant Grits

I love love love grits. I could eat them everyday.

Today, at work, I was doing some video editing work for a legal seminar. The video I was working with was from the movie "My Cousin Vinny" (Side note...WOW! I just noticed a flaw. Everyone knows a true Italian would spell Vinnie, V I N N I E  not  V I N N Y.)

Moving on...I was given free reign to choose whatever material I felt relative for the presentation and of course because I'm Italian, and a huge grits fan, I knew I had to start with the hysterical scene where Joe Pechi, classic Italian, asks: "regular, creamy, or al dente?"

Gambini: Eggs and grits. I like grits too. How do you cook your grits? You like 'em regular, creamy, or al dente?

Tipton: Just regular, I guess.

Gambini: Regular. Instant grits?

Followed by the response:

Tipton: No self-respecting southerner uses instant grits. I take pride in my grits.

My father, who was 100% Italian, and born in San Francisco, ate grits every day for breakfast as an adult. Who'd figure? They were instant grits, but that's not my point...

This is a man who would place syrup (still in it's plastic container) in boiling water every day, just so he could have warm syrup with his frozen Eggo Waffles. Obviously he had standards.

In regards to my father, he ate them "regular". That is provided we assume "regular" means butter, salt, pepper.

I reference Paula Deen quite a bit...I'm sure you have not noticed...ha ha. The simple fact is that Paula Deen and the Barefoot Contessa taught me how to cook. There is an episode of Paula's home cooking where she literally lines a metal disposable pan with store bought ice cream sandwiches. C L A S S I C.

With that said, I love grits, but I didn't do them justice until I saw Paula Deen make them for her recipe Breakfast in a Cup.

Butter, heavy cream, more butter...omg, I had no idea what I was missing.

So, once I used heavy cream in grits, I could not go back, which is regrettable, because, the simple fact is that fundamentally, regular grits, indeed are a very simple, low calorie, healthy, go to, instant breakfast and perfect for me at work. Thus, it was time to improvise with the staples found in most offices. Twenty minutes at home, not an issue, twenty minutes in the office, ha! I don't even have time to boil water.

With that said, here is my on the fly recipe I affectionately call:

Grits (that would make any self respecting southerner cringe...but boy are they good!)

Ingredients

1 package Quaker Instant Grits - Butter Flavor
1/2 cup hot water (preferably from the hot water dispenser on the office coffee pot)
Salt
Pepper
and...wait for it...
1 single serving of liquid half and half (the little 1 oz containers found everywhere)

Pour water into a coffee mug with salt, pepper and package of instant grits. Stir. Once at desired consistency, add half and half.

Just trust me. Honest.

Ciao

Ref:
The infamous dialog: http://www.americanrhetoric.com/MovieSpeeches/moviespeechmycousinvinny3.html
Breakfast in a cup: http://www.foodnetwork.com/recipes/paula-deen/breakfast-in-a-cup-recipe/index.html
Frozen Banana Splits: http://www.foodnetwork.com/recipes/paula-deen/frozen-banana-split-recipe/index.html

Banana Breakfast Biscuits

Happy Sunday! Behold one of the saddest "food related" sights in my little world, the ripe banana. I don't know where it started, how it started, or why it started...but for years, if a banana wasn't "green" I wouldn't touch it.

Even sadder is that for several years, I really couldn't eat a whole banana...(in my little food related world). Prior to that, bananas were/are one of my favorite things because it gives me a large amount of food volume bang for my buck so to speak.

Once a week I'd buy several bananas and most of the time, I never managed to eat one until it looked like the ones below.

Uggg...

I've got bananas in my freezer, waiting for me to do something exciting. I have a twist on Paula Deen's Ultimate Coffee cake, and my frozen brown bananas are the perfect fit, but normally it's just my youngest and myself at home, so although the coffee cake is one of my favorites, I only make it 3 or 4 times a year.

Last night, while I was at the Rail Club in Fort Worth, waiting for Creeper to play, I exchanged a few texts with my cousin Gina about banana bread. The seed was planted.

Leveraging another Paula Deen favorite of mine, Sour Cream Muffins, I pulled out my Pampered Chef mini muffin pan (Thanks Vivie) and decided to experiment with self rising flour. I was very pleased with how they came out.

Robbyn's Banana Breakfast Biscuits (Banscuits)

2 cups self rising flour

2 sticks butter (completely melted)

2 very ripe bananas (smashed with a fork)

1 tsp vanilla

Pinch Cinnamon (optional)

Jelly/Jam (optional for serving)

Preheat oven to 350. Combine ingredients well. Scoop into a mini muffin tin. (I like Pampered Chef's. I christened and used the Pampered Chef small cookie scoop to make sure the dough was evenly distributed.) There is no reason to grease the tin.

Bake for 20 min.

These were awesome served with jelly

Ciao

Ref:

Paula's Sour Cream Muffins: http://www.foodnetwork.com/recipes/paula-deen/sour-cream-muffins-recipe/index.html

Paula's Ultimate Coffee Cake: http://www.foodnetwork.com/recipes/paula-deen/ultimate-coffee-cake-recipe/index.html (I have a twist on this I'll share soon.)



Last Minute Dinner Party on a Dime...Literally

I am very fortunate to have a wonderful circle of supportive friends. My adorable friend Sparkie turned the big 50 on Friday, so what better excuse to host a little dinner? How about no time to cook and payday isn't until next week...and next week feels far far far away. Not a worry, with an Italian Menu, it's easy peasy.  Below is the "original" menu...and as you can tell by the picture (yes...that is straight from the pantry, vanilla pudding in a cup) there were some last minute substitutions.

****************************************************

TRATTORIA CONCIATORE

Buon Compleanno Sparkie

antipasti e insalate

Appetizers & Salad

Fettunta

slices of rustic bread, toasted, rubbed with

garlic & drizzled with extra virgin olive oil

Tomatoes Caprese

heirloom tomatoes with fresh

basil & extra virgin olive oil. Drizzled

with reduced balsamic.

Insalata Mista

mixed Italian salad with extra virgin olive oil & vinegar

primi

Pasta

Fettuccine Alfredo con Pollo

egg pasta tossed with cream, Parmigiano,

chicken & garlic

pizze

Pizzas

Margherita

tomato sauce, fresh mozzarella, fresh basil & olive oil

dolci

Dessert

Affogato

a scoop of vanilla gelato doused with a shot of

hot espresso & brandy

cocktail della casa

Sparkling wine based cocktail

Bellini

Asti Spumante w/peaches

 

**********************************************************************************

Step One - Plan Your Menu

Saturday was going to be an incredibly busy day...my incredibly brave son relocated back to San Francisco and his flight was leaving at 7:45 pm. Naturally, I wanted to spend my day with him, but who wants to be "alone" at 6:00 pm on a Saturday night after such an emotional day? Certainly NOT me!

As you can tell if you get a good look at the menu (intentionally written in Italian to disguise how simple it really is), I chose a slam dunk meal. My favorite go to's that I can do with my hands tied behind my back so I wouldn't be fretting all day long about if I could pull it off.

Step Two - Off to the Grocery Store

We have a great store in Frisco called Aldi. I'm confident the word Aldi means "run in, put everything you can fit into your bare hands, run out". I believe this firmly because I never had a quarter in my procession to secure a cart when I get there. Now that is a real money saver!

Fettunta = 1 loaf of white bread

Tomatoes Caprese = 1 can of Italian diced tomatoes

Insalata Mista = 1 pre-washed package romaine lettuce

Fettuccine Alfredo con Pollo = 1 box fettuccine noodles, 1 package frozen presliced chicken, heavy cream, butter

Margherita Pizze = 1 premade pizza crust, 1 tomato, 1 package presliced mozzarella cheese, 1 small can tomato sauce

Bellini = 1 package frozen peaches

Step Three - Ask a fab friend to bring the liquor and ice cream. (The ice cream didn't arrive, thus pantry pudding...but never fear, the liquor did, and honestly...no one noticed.)

Step Four - Favors. My mom trained me to never entertain without a give a way...she was the master. I needed cheap, simple and so easy a child could do it...

1 package plastic champagne flutes
1 package colored gum balls

:)

Still need recipes...really?

Okay maybe a few...

To prep the bread for the fettunta, preheat oven to 425. I sliced the sandwich bread into quarters. On a sheet pan, layer the bread and drizzel (both sides) with olive oil, salt and pepper. Bake for 10 minutes (no need to turn).

The tomatoes caprese is simple. Open can of Italian diced tomatoes, drain, pour into crystal bowl. Serve with small serving spoon and fettuna. (honest...)

I didn't end up making or serving the salad...we were just too full.

My Alfredo sauce is my fav go to. In a sauce pan on med-low heat, 1 stick butter, 1 cup heavy cream, 1 tsp minced garlic, salt, pepper, nutmeg to taste. 

Dinner cost - $24.35/7 people

Ciao! 

 

 

Disneyworld Epcot Lesson Learned Number One - Follow the Crowd

Is there anything worse than being sick on vacation? Forget the question, I was in Disneyworld, so if I had to be sick, at least I enjoyed myself.

:)

I consider myself someone who knows the Disneyland parks really well, but Disneyworld, now that is a whole other animal, and factor in Disney's Animal Kingdom...quite literally a whole new animal!

But first, let me reiterate, that I really consider myself someone who knows the Disneyland parks well...but I knew nothing about Disneyword. Nothing. I did have a friend who just went to Disneyworld so I got a few quick tips, which was helpful, but aside from that, I never really had a Disneyworld connection. Much of my opinion and thoughts about Disneyworld were formed based on my own assumptions, and the quickest way to learn is from mistakes, so let's get right to it. Let's get the mistake I made on the table, and then I'll give you my road map to the Magic Kingdom. I don't make mistakes often, much less, admit them...so it's a banner day.

Aly and I stayed with  my best friend in a timeshare with her husband and two grandchildren. It was really an ideal location, and the ideal situation. Aly and I had our own room, our own bathroom, TV, access to inside laundry, a full kitchen, dining room, living room and quite honestly, completely our own schedule and "to do" list. The Disneyworld campus has four parks and I knew which one was going to be the first we'd explore...Epcot. I had not one doubt.

Aly and I were first in line for the hotel bus to the park. It was a beautiful ride...blah blah blah, but let's get to the heart of it. The entire ride, Aly and I spoke of how remarkable it is to know nothing. To have every step be the first time. We will filled with anticipation.

Okay...if you've ever been to Epcot stop giggling now. I'm no longer speaking to you because you didn't share with me what I'm about to share with anyone who cares to read this blog.

;)

So there we are. Going through the ticket line wearing our "first visit" buttons, big smiles, tickets in hand. First, our finger print is associated with our tickets (I was in Disneyland this time last year, that was new) and we're through the gates. We have our map. I told Aly that I wanted to see the "lands" first because it would be completely unfamiliar. I had dreamed about the Epcot "lands" for years. Imagined everything.

It's official. We're in the park and we head to the left to the lands aka the World Showcase. And it's like the parting of the red sea, because everyone else...well they are going the other way, to Future World. Silly fools. Don't they know Future World is really Disneyland's Tomorrowland? Armatures. Complete, total armatures.

And we walk, and walk, and walk...and no one, no one is behind us. Ummmm...yes, NO ONE is behind us. Anyone see a problem here? Anyone?

I should also add, that if you are going to Disneyworld for the first time and you've been to Disneyland, make sure you read my blog, recommend my blog, share my blog, memorize my blog or call, email, whatever.

And we're still walking.

Finally, we are there! Mexico. Ahh Mexico. The park opened at 9:00 am, and it's now 9:30. Ummm, everything in Mexico is closed. That's alright, it's okay, Mexico looks "tiny" anyway.

Off to Norway!

Norway...yahoo. I'm finally reading the map guide now.

We go back back back - way back - into a corner for the ride Malestrom, which has a FP logo by the name so we're on track. It's only 9:30, and no one is behind us. No one is around us. Hey, is the park "really" open?

Stupid question?

Ahhhh...not as stupid as you'd assume. That is actually a very valid question. So here it is, mistake number one.

The "lands", the World Show Case, doesn't "open" until 11 am, even though the park opens at 9 am. What does that mean? Well it means the attractions, the shops, the food, the drinks...all of it is closed until 11 am, but you "can" walk around and scope the place out.

Lesson learned - if the crowd goes one way, don't assume they are all stupid, especially if you've never been there before. The crowd knows what they are doing, most of them probably have been in the Magic Kingdom at least one day more than I had been at that point.

;)
Well at least it's only 9:45. OMG, 9:45 am, in Disneyland this would be a certifiable disaster...but this isn't Disneyland, it's Disneyworld, and it's Epcot...all bets are off.

Thankfully Aly and I still had plenty of time. Here's how the rest of the day mapped out. One thing about being a Disneyland pro, I didn't get that self proclaimed title for nothing, I'm a fast learner and I learned fast, and the secret to learning fast is the code FP, which stands for Fast Pass.

Lesson number two - FP stands for Fast Pass, in other words, the most popular attractions (respectively - sometimes Disney gets it wrong) but let's assume, they are right. When you enter a new park for the first time, study the map for a moment and head to the area to the park with the most FP codes first. If you enter the park early, you should be able to knock out some of the biggest rides relatively fast, and if the lines are already out of control, you can Fast Pass them.

What is a Fast Pass you may ask? It's only the most amazing idea a theme park has ever deployed and it's FREE...yes, free.

And the best part? Well it still seems to be a well kept secret somehow. First of all, Fast Passes are valuable for anyone as long as you have your ticket stub. You insert your ticket stub into a machine, and the machine spits out a ticket telling you a one hour window where you'll be able to return to the line for the ride and ride at a greatly reduced wait time. Which is usually under 20 minutes.

Use the ability to get a Fast Pass wisely. The good news is that you can have more than one Fast Passes per ticket at a time, but you have to watch the time stamp of when you can insert your ticket for another pass.

Assume you'll be able to maneuver 2 or 3 in a day about 3 hours apart from each other.

What if you want more? Well we're jumping ahead here, but if you really want more...see a Disney Vacation (Timeshare) rep. If you agree to listen to the presentation, they will give you a 72 hour fast pass pass worth 3 additional fast passes per pass and that is lesson number three.

Coming soon - Four Parks - Six Days - Aaaaccchhhhooooooo Summer Cold

Disney Magic - It's a small world filled with Etouffee AND Gorillas

Home sweet home. After ten days of eating (not so much drinking...after all, I was on a road trip to Disneyworld) my scale welcomed me...heavier than the lowest weight I had seen on the scale. Ut oh...that's okay, my lifestyle change (of 5.5 years - 150 lbs respectively) continues on...at this very moment. I "almost" said tomorrow, but I've learned on my journey, that it's never really about waiting until tomorrow, it's just immediately reflecting and continuing on.

With that said, I did experience some exceptionally amazing food, and over the next few posts, I'll share everything I can remember, including recipes.

True confession - I'm a Disney N U T. I feel as if I know the Disneyland Park and California Adventure (note I'm calling it California Adventure because I have a dear friend who hates it when I call it Disneyland California) but...I still call it Disneyland California when she isn't within an earshot. Because she might read the blog, I have to behave though.

So, a true Disney nut, that is me. I'm sure if you looked up the word Disney N U T in the dictionary (provided you can find it) there will be a picture of me with my children.

Disney nut that I am, I feel I can give anyone tips on Disneyland. Where to go, what to eat, what to do first...with that said, here is my number one Disneyland tip.

Do you know that you can get into Disneyland free?

FREE! Yes free, and you don't have to watch or listen to a timeshare lecture. But there is a catch. It's a 60 minute park entry, so you have to be careful with your time. It's called a "shopping pass" and if you leave your drivers license and your credit card info at the front gate, you can enter the park to "shop", if you're gone more than 60 minutes you'll be charged for entry into the park.

I have used this to expose my friends to Disneyland when they are not sure they are ready as an adult to do the Disney thing. Warning, the last person who I exposed the shopping pass to loved the park so much, she not only went back in (without me - hey...how fair is that) she invited me on her Disneyworld vacation...and shhhh, here's another secret, she had such a great time, she's planning another trip...without her grandchildren so her and her husband can really enjoy themselves.

Awe...it's official, I've turned her into a Disney nut.

Regarding the photo..."yes...I AM wearing a sweatshirt, in Orlando Florida, in July". I was freezing. In fact, I caught a summer cold and I was sick the first 9 days of my 10 day vacation...okay, that's an exaggeration, I was sick five of the six days I entered the park.

Awe...

But thankfully (back to the sweatshirt) one of the stops we made before hitting the park was a Harley dealership in Gainsville Florida. Huh? Yea...my boyfriend (who house sat for me) is as into Harley as I am into Disney, so we made a few stops at dealerships along the way so I could get him a couple little things he'd actually wear. Fortunately, I found this lovely sweatshirt on sale (he'll appreciate that) and I wore it so often I finally felt compelled to tell him because I was worried it wasn't going to appear "new".

:)

An unexpected treat of the trip was finding out just how small the world is. On the way, we stopped at Darwell's Cafe, 127 East First Street, Long Beach, Mississippi 39560. Darwell's Cafe was featured on the Foodnetwork show, Diners, Drive-Ins & Dives. How cool is it that I found a clip? Got to love YouTube! http://www.youtube.com/watch?v=FzGryWsCVLg

My daughter, 15, got the Etouffee. She love love loved it. I had one of the best burgers I've ever had. It was amazing, and after waiting quite a while before having a burger again, I'm so glad I did in his restaurant.

Just as you can see from the photo, Darwell is charismatic and engaging and loves what he does. It's a joy not just eating at Darwell's, but being able to speak with him really makes the experience.

Back quickly to "the small world"...while speaking with Darwell, I mentioned there was a restaurant also featured on DD&D from my home town, Pacifica (a couple of miles from San Francisco). Turns out, Darwell was familiar with the restaurant, Gorilla BBQ, and in fact, he has met Gorilla personally.

More about Gorilla BBQ: http://www.foodnetwork.com/diners-drive-ins-and-dives/smokin-bbq/index.html, http://www.gorillabbq.com/

It really is a small world.