I love this idea so much, by the way. I had a similar idea with a friend years ago, for a food truck serving up all varieties of sweet and savory variants of falafel, called Falafesome.

World on a cob?

Well, I would be loathe to call that BBQ. It doesn’t meet the smoking criteria. I meant more that all actual BBQ (as in smoked meats) are glorious.

Where I live people call crock pot sloppy joes barbecue. Monsters.

To be fair, our service was not freaky fast.

“If you were to ask three working pitmasters to describe barbecue sauce, each might provide completely different answers. A pitmaster in the eastern half of North Carolina would say it’s vinegar and pepper, while in northern Alabama it’s mayonnaise and apple cider vinegar, and in Kansas City it’s ketchup, molasses,…

Will allow..If I’m out of Stubbs...

You ever been to a Famous Dave’s restaurant? It’s...memorable. (And they have additional sauces. Georgia Mustard is a favorite of mine.)

thats awesome that its good...i have been brewing kombucha and beer both for years, and it just clicked to me the other night that i should try a dry-hopped kombucha.

Yeah, I love the drink and brew my own. I do not pretend it gives me superpowers.

I haven’t seen the movie. I first read the book in 65 or 66 and I love it, so I’m hoping I like the movie.

I LOVE FRUITCAKE TOO HELL YEAH

I once warned some students of mine against doing this, while giving very specific instructions on how to achieve it along with some prudent safety advice.

A mote of dust...or the finger you place in it to test the temperature. BLAMMO.

I made a pretty big batch this year and was able to give it away to a bunch of people who loved it. Mine is a slight variation on Alton Brown’s. No nuts in mine, because yuck.

sounds like the makings of a dense bowel movement. or a series of ‘em.

I make one that’s pretty tasty. I avoid any glacéed fruit (that technicolor crap), have tons of rum, cinnamon, and butter. I did increase the amount of cake vs. fruit lately, because cake is yummy. Not sure it will preserve as well, though; that’s the risk.

I mean, the problem is that fruitcake isn’t actually a cake. Or rather, it shouldn’t be. Fruitcake comes from the medieval Pan Forte, a calorie-laden and well-preserved dense bread loaf full of dried fruits and nuts intended to be an MRE.

Done well, it’s great. There’s a homemade one at our staff Christmas potluck every year and the baker knows what she’s doing: lots of butter and don’t skimp on the rum. Unfortunately most of them aren’t well done.