What Are You Smoking? May, 2013

Discussion in 'The Smoking Lounge' started by jpberg, May 1, 2013.

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  1. nesta

    nesta Well-Known Member

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    Kendal Dark in the Baki. Perfection.

    Actually, I wanted Tilbury, but I didn't feel like letting it sit out to breathe for a little bit.
     
  2. ShilohHollow

    ShilohHollow Anchors Aweigh

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    Dunhill Standard Mixture in a Gentle Art of Smoking pipe.
     
  3. user3221

    user3221 Active Member

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    Yes the Mickey's in wide mouth green glass bottles
    Got to Love em

    but it is like you only get two good drinks out of a bottle

    :toast:
     
  4. psquared

    psquared DGErwin, my horse would like a word with you...

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    :bday: Ming!

    Good luck Stick, stick the second interview.
     
  5. YAPPG

    YAPPG Active Member

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    That's ok, thats why they make cartons.:toast:
     
  6. psquared

    psquared DGErwin, my horse would like a word with you...

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    Mickey's Wide Mouth's. The Mean Green Drinking Team. Sometimes referred to as Mickey's Motor Oil.
     
  7. Stravinsky

    Stravinsky Member

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    Off of a long phone call. Back to the North Sea. Last pipe of the night?
     
  8. user3221

    user3221 Active Member

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    I also liked drinking the Sapporo Beer that came in the little 1 gallon keg
    but cant find them around here anymore:(

    That would go good with some Mc Oriental #12 Tobacco for sure !
     
  9. surlysoul

    surlysoul Sales Account

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    Penzance in a Comoy Bulldog. Just returned from a meeting at a brewery and I am feeling pretty good.
     
  10. BriarRabbit

    BriarRabbit Member

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    Yeah, I can't afford it either... I'd just use some a tumbler or at new years my mom bustsout some silver plate cups that work really really well. The frost that forms on 'em is almost hypnotizing.

    As for those wonderfully sweet (and fragile) dewberries (yummmmm); they are ripe here in about a week. They started ripening in the valley about a month ago and ripen a week later in SA, another week College Station/Houston, another week - Austin, another - Waco and another (next week) DFW. And you can bet your berry pickin' arse I'll be out there in gully's/washes/hedges or pond/lake-side with my 5 kids pickin as fast and gently as we can... saving what we don't eat. Nope, we don't worry about the :poop:'s till the next day! :D

    My wife will take those, blackberries, huckleberries, red raspberries, yellow raspberries blueberries and strawberries to make her "6-berry cobbler" and my personal favorite: fried 6-berry crisp (in a cast iron skillet) served up with Blue Bell Vanilla Bean Ice Cream! :drly:
     
  11. psquared

    psquared DGErwin, my horse would like a word with you...

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    Yer killin' me BriarRabbit...booze, berries, and bbq.
     
  12. YAPPG

    YAPPG Active Member

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    Yum! Luckily we have Blue Bell here. Me and my ex and her two kids used to pick them over in Palestine. Ate more than we kept, I think. She made jelly but never was very good at it, lol. Got some off a market that was a backup.
     
  13. surlysoul

    surlysoul Sales Account

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    Happy Birthday Ming.
    Good Job and Good Luck Stick.
     
  14. YAPPG

    YAPPG Active Member

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    Don't forget the German Sausage house's and the little pastries.
     
    PipeSimmo, fishnbanjo, Smithy and 4 others like this.
  15. user3221

    user3221 Active Member

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    Well shoot ran out of beer before the end of my pipe
    so finishing the bowl of 7seas with a Root Beer instead

    tastes pretty dang good too !
     
  16. YAPPG

    YAPPG Active Member

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    fishnbanjo, Thuber88, dBear and 2 others like this.
  17. WalkinStick

    WalkinStick Your Huckleberry

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    Sapporo is good stuff. I like the humongous Kirin Ichibahn cans too. The Japanese really know how to do beer.
     
  18. BriarRabbit

    BriarRabbit Member

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    Dewberries do make good jelly and jam and compote. Heck, they're just great period.

    And psquared: now that you said bbq and berries and booze in the same sentence.... Imma hafta go get me some StL pork spare ribs, rub 'em down with my super-secret-dust; pull 'em outta the fridge the next day and put 'em on the pit that is at 200-225 running on hickory/peach mix; at about an hour a pound till the internal temp at the fat end hits 165F degrees, I'll mop on some of that sweet-n-spicy Dewberry-boubon sauce for the last 20-30 minutes. Yeah. It's gonna hafta happen now psquared.

    EDIT: they'll turn out a little bit like these I made with a blackberry-bourbon sauce:
    [​IMG]
     
  19. WalkinStick

    WalkinStick Your Huckleberry

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    Dammit, Rabbit. Here I am trying to go to bed and you've gotta go talkin all that crap. Now I'm starving. I guess I know I'll be having ribs tomorrow night.
     
  20. BriarRabbit

    BriarRabbit Member

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    Did the pic make it worse WnS? :csmile:
     
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