Chicago Style: cheap ingredients, soggy, poorly assembled, impossible to eat.  So basically it was perfect. Chili Cheese:  I think this is the “before” picture, but I could be wrong. Chili Mustard Ketchup…   yup. Nice pole, Grypp. That’s better. Read more →

I have to say, it was good system. Read more →

This picture is available in resolutions up to 2048 x 1536 for walpapers or corporate uses.   Copyright Ken’s Pants 2009. Read more →

Blue, Blue, Blue, Blue Moon…. You saw me drinking alone… A heated discussion about…  let’s say “ribs.” But there was one thing we could all agree on. Read more →

Ribfest company script. So Jolly, did you win the insulation raffle? Making delicate comparisons… Read more →

First, we had to fix Nate’s stove.   Although, if you ask him, it may not have been broken before we started… Flame on! Welshire Farms Applewood-Smoked Thick-Sliced Center-Cut Salt-Cured Bacon cooked to Grypp’s specifications. Bacon, blueberry donut, coffee on the side.  F-ing Win. Read more →

Om Nom. Om Nom.  Om Nom, Om Nom Om Nom Om-Nom-Om-Nom-OM-NOM-OM-NOMOMNOMOMNOM! Duhn nuhn nehn neaaa! SCREEEEEEeeeeeeeeeee!! Read more →

Gosh, which ones did we like? As it turns out, the pork ones. Read more →

I’m riding on a bus. Ken can already taste that barbecue… …and we’re in. Read more →

Shane had some excellent recommendation of going with the half racks and splitting them between all of the 6 participants. This was followed by stopping to participate in local bar drinking (the one bar that was at ribfest ended up failing by advertising to goto a closed bar). Round two. We went back to get our favorites. After taking a… Read more →