Tuesday Tidbits

For no other reason than I feel the need to write a post about all the ‘firsts’ I’ve done this week.

Sunday

  • I scissor cut and clipper trimmed my husband’s hair. I’ve done the latter before but never the former. I watched several YouTube videos and my husband was gracious enough to say it was a better haircut than he normally gets from a salon or barbershop.
  • Made scrumptious hamburger buns for our grilled burgers Sunday dinner. Melt-in-your-mouth goodness!

Monday

  • Made oatmeal cinnamon raisin bread – an upgrade to my oatmeal sandwich bread recipe that I’ve made at least a half dozen times in the last three weeks.
  • Terry converted his previously scheduled doctor’s appointment to a telehealth remote link. So we had to get his camera and microphone working on his computer last night. His doctor is using Zoom unfortunately, which is not secure and has been in the headlines this past week. I chastised the scheduling person stating that I work for a law firm and we are not recommending Zoom to our clients and strongly prohibiting its use internally. We successfully tested Terry’s setup and he’s ready for his appointment Tuesday afternoon.

Tuesday

  • Low and slow – smoking a pork butt today on our pellet smoker (see photos below).
  • Terry successfully connected remotely with his doctor, who was late, but eventually the chatted via Zoom for about 30 minutes.
  • Enjoyed smoked pulled poke on homemade buns with smoked baked beans for dinner.

Have a wonderful evening and thanks for stopping by!

Restaurant Review: Blue Pig BBQ (Ardmore, Oklahoma)

On our return trip from Texas, Saturday, 22 January 2011, Terry and I passed through Ardmore, Oklahoma just in time for lunch.  After cruising through the main drags of the city, we ended up back at the first exit from I-35 and decided to try the Blue Pig BBQ establishment.

Blue Pig BBQ in Ardmore, OK
Blue Pig BBQ in Ardmore, OK

The advertised special for Saturdays included catfish, something I hadn’t eaten since an after work dinner gathering at Jazz at the Legends with my former carpool buddy a few months ago.   When I asked our waitress about the special, she reluctantly informed me they were already out of catfish (and it wasn’t even noon yet!).

So, I scrambled to select my second choice, and settled on a hot link sandwich and sweet baked beans.  Terry asked the waitress which she preferred, the pulled pork of the chopped brisket.  She indicated the latter.  Terry ordered the chopped brisket and sweet baked beans.  We also ordered onion rings as an appetizer.

Our appetizer arrived promptly and we enjoyed the treat, soon followed by our sandwiches and sides.  My hotlink was a garden variety offering on a plain white hamburger bun.  Being a bread fanatic, I just shake my head at why barbecue places don’t offer better bread.  Another oddity, instead of plates (paper, styrofoam or otherwise), our food was served on a paper lined serving tray.  A bit of an ‘ich’ factor for me, but I survived.

While I wasn’t overwhelmed by my hotlink sandwich, the beans proved above average (slightly below Famous Dave’s Wilbur beans and even farther below Jack Stack’s beans which are the apex of baked bean heaven).

An interesting short lunch (we were completely stuffed and ready to hit the road in about thirty minutes) but not a repeat stop for us on our next trip to Texas.