This is what we are all about....1976-1980 Aspen and Volares.
These are some of our member's cars, remember it's free to join up and learn
more about these cars.
We started an F Body of the Month contest September 1st of 2011. Join up and help us by voting on the car of your choice. And remember it's free to join and easy to use. Click here for the monthly contest. http://www.aspenandvolare.com/showth...ect-Car-Voting

























and some member's projects..........................................

Unless you are a new visitor or user you probably know who I am...My name is Eric and I have only been a member here since January of this year...I have although been very busy here helping to build up the site with Danny's help..

Danny founded this site in 2008 when there were none to a few F-Body sites...he has done a great job developing it and taking care of it for the previous years...lately he has upgraded the software and brought us and the site into the future....lately Danny has not been able to spend as much time on the site and offered it to me....

At first I told him no but after about two weeks he talked me into it...So it was Friday the 22nd of July, 2011 when the deal was finalized....

No fears there will be no real drastic changes...we want this to be a fun...safe...open to all...and knowledgable website...

We now have three moderators which are long time mature members...as the site grows more be needed and appointed..

They are Chris aka 270SE, Kevin aka 77RTNJ and Kent aka Kent...

Danny is going to help train me on the software aspects of the forum and remain as a registered user..

Thanks,

Eric

When not working on my car Sunday is usually the day I call Grilling and Chilling...around my house there is always and urge for something new...I pride myself with making the entire meal on my cheap little red grill from Home Depot....I usually start preparation no later than Sunday early afternoon.

I do it rain or shine and in sickness and health...here are some of my favorite mains and side dishes..let the pictures tell the story...

Here's one shot of my baby back ribs...mesquite wood chunks thrown on charcoal that is offset to one side for indirect smoking...ribs sprinkled with Tony Cacheres...



Here's from another time we use Sweet Baby Ray's barbacue sauce....






Preparation...

Pull the silverskin off the back of the ribs and rub them down...

Texas Brisket

Trim fat off of whole brisket...try to get most of it off the flat of the brisket..leave some but we are looking to abtain a smoke ring...at least 12 hours in a tall kitchen trash bag with Claudes Brisket Marinade....



then pull it out of the marinade right before smoking and rub down with Saltgrass SteakHouse Seven Spice...



Smoke for 4 to 6 hours...very heavy smoke..lots of water soaked chunks of mesquite



Finish off in an oven or grill for 6 hours at 225 degrees...and you will get this



Preperation....Okay after 24 hours of soaking in the Claudes marinade...



Then generous rub down with the Saltgrass 7 spice....



and another shot of the finished product...this was one of my better ones with some good bark..



Brined Turkey Breast roast...brine is salt...peppercorns...sage....basil...garlic and onion powder...makes for great sandwiches...Brined for 48



Smoked on my lttle red grill for 2 hours until done.....



Every once in awhile HEB will have a good price on the whole beef tenderloin...I take it home and cut it up into steaks...another grill favorite is a plain onion with some olive oil and some seasonings

After some seven spice and smoke they are great...and did my onion with Tony's C and smart balance spray oil...trying to eat right....

Turkey brine for 48 hours







One smoked turkey out of the brine



Another good side dish...

Brussel Sprouts...onions...bacon...salt and pepper..


Brussel Sprouts smothered in bacon and onions....



Pork Butt....= pulled pork

A six pack and a pork butt


Here's the start of the smoking...




Here's the end of the smoking...then I finish it off in the oven at 225 degrees for 4 hours...


It supper time...and man is that juice good too




Pictures tell the whole story...Beer Butt Chicken with Shinner Bock as the basting beer..I got to drink some to....











Chicken sausage and bacon roll...watch out for this one

Flatten a chicken breast....season with pepper and Tony Chachere's......



Add one link of Blue Ribbon sausage...I took the casing off and then sliced it into quarters..



Roll it up and add two pieces of Blue Ribbon bacon and secure with toothpicks...



Grill semi-direct heat with a little bit of mesquite chips....



Add some corn...an onion...a baked potatoe and sweet potatoe...



Man oh man was it good...



Here's my beer in the butt favorite...again this past Sunday...corn and potatoes also...





Made my death by chicken again yesterday

Made my chicken roll ups again yesterday...this time I made three of them...I did remove the skin from the sausage but did not quarter it...I also chopped up some sweat onions and added them in there....







And here is my Thanksgiving brisket...

Here's what I did the night before Thanksgiving...started out with this....



4 hours later it turned out like this....



and then four hours wrapped in foil on the backyard grill the next morning and it turned out like this....