HomieCast 16 w/ @CraigShoots, B Dizzle,@Eves3, Rick Doucette and @Joey_C Taped 4/25/16
James’ Joey’s New First Generation Weber Stainless Steel Performer Being Stored at Cape Ann Giclee
Homiecast Grub: Linguica Sandwiches, Marinated Steak Tips,Pan Seared Day Boat Scallops, Desert Reeses Peanut Butter Cup Special D-Fence Edition
Craig Very Happy about the Brady Suspension
BJ thoughts on going away to College and what tools High School Students Use To Select Colleges Today. Advice to BJ on where he should go on Spring Break. Also, would BJ join a frat?
If you were running People Magazine who would win most beautiful woman of 2016?, Which Celebrity Death would most impact you?
Nice to have Dave and Nancy Marciano on the GloucesterCast and how genuine and humble they have stayed.
If any celebrity could walk through the door and hang out with you, who would you choose that celebrity to be?
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More from Joey’s BBQ site-
This green SS Performer find is in great shape except for the ash pan assembly. Everything else I believe can be buffed up to look like new. I bought it with the intention that if my buddies Craig Kimberley or James Eves didn’t want it I was going to keep it for myself. But I could not, in good conscious let it sit there and sell to someone who would not appreciate it. I was secretly hoping neither of them really wanted it so I could keep it for myself but James jumped at the chance and he will be doing the restore. He promises to send in pics of the project.
The Bowl and lid were in excellent shape. The stainless will clean up beautifully with a little bartenders keeper. The frame solid.
I would replace the bolts with stainless but I’m not sure it’s necessary. The only bad…
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For More Cape Ann Dining News-
We are looking forward to serving you. Call us at 978-283-3200 for reservations. www.ohanacapeann.com
In addition to our regular items, we again will be featuring our popular three course Prix Fixe menu This is a great value for only $45. Chef Enx creates new items for the Prix Fixe menu. This menu changes regularly with choices of 5-6 appetizers, 4-5 main courses and 2 desserts.
Vote for us for Best of North Shore at http://www.nshoremag.com/best-of-northshore/voting/
If you have specific dietary needs, please call ahead of time and Chef Enx will prepare something special. Please keep us in mind if you have catering needs, either at Ohana, home, office or other location
Ohana is now showing and selling the Cape Ann Art of Roger Salisbury. Stop by and see his magnificent, exquisite work – ask for details if you are interested in buying a piece of this beautiful art…
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AJ’s At The Harbor is set for a soft opening this weekend and then opening next Tuesday for good. I spoke with AJ Gianakakis about the theme, the special menu items and more in this video-
The location is 23 East Main Street, Gloucester MA (The Former Location of Mooters, LaRosas, Cacciatores)
Click photos to enlarge menus-
Check out the Facebook page for more info here- https://www.facebook.com/AJsHarbor/
Between this 2008 Weber One Touch Gold and the Smokey Joe Silver I cooked at least 6 times a week all spring/summer/fall of 2015. They were both long overdue for a thorough cleaning and restoration. The good thing about Weber kettles is that their finish is so durable, even the worst crud build up and nastiest looking grills can be restored with a little elbow grease and a few inexpensive supplies.
Following the guides from The Weber Kettle Club I picked up a cheap razor scraper that came with 10 extra razor blades and some extra fine #0000 steel wool. A small flathead screwdriver helped get bits of gunk out of some tiny tough spots.
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With inspiration and advice from far more mechanically inclined contributors @Bustin Butt and @addicted-to-smoke on the Weber Kettle Club Message board I successfully added a nice lower vent knob to my often used Smokey Joe Grill that I use for lunches at the dock.
First she needed some cleaning from a heavy year of use and neglect in the most brutal of saltwater dock conditions (our lobster company).
After scraping with a razor blade handle to remove the heavy crud, I gave it a good scrubbing with some dish soap and fine steel wool. This Smokey Joe is pretty banged up already so I didn’t get too crazy but the results are pretty remarkable with only about 40 minutes of elbow grease.
For really great Weber Kettle cleaning instructions check out Weber Kettle Clubs guides-
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Discover Gloucester made a splash at the Boston Globe Travel Show, letting potential visitors from all around the state (and beyond) in on what makes Gloucester a tourism destination.
In addition to the booth, which featured fifteen local businesses, Chef Ryder Richie of Latitude 43 drew crowds to the show’s culinary stage for a discussion and cooking demonstration focused on Gloucester-landed seafood.
In the words of the Boston Globe Travel Show’s Chef Duda (of A&E’s Well Seasoned Traveler), “Chef Ryder’s presentation was Four Stars….one of the best of the show.”
More Cape Ann Community News-
Richard Weissman, Business School Professor at Endicott College, and Peter Jenner, Chair, School of Hospitality Management at Endicott College, facilitated a brainstorming session with the Gloucester U Culinary class. Students broke into two teams and each designed a food truck, complete with concepts (one group decided on a waffle truck, and the other truck included dishes found at ball game concession stands such as hot dogs and popcorn) catchy names, fun menus, and usable interior truck designs.
More at http://www.capeanncommunity.com
Gloucester U’s Vocal Club, the PITCH POCKETS went caroling at Golden Living on Monday 12/21. Lead by local musician, Renée Dupuis, they festively entertained the crowd at Golden Living with a ukulele in tow.
(Left to right: Instructor Renée Dupuis, students Sadie Cook, Kayla Saltonstall, Joshua Skalski, Karlee Hynes, Madison Dempsey)
Bag Packing by Volunteers for Elderly and Ill people. 75 volunteers showed up to help. Sponsored by the Christmas Tree Committee
Please call us 978-283-3200 for reservations
We will treat you like family and feed you like royalty. Here is our special menu:
Hau’oli Makahiki Hou
New Years Eve Menu
3 Course Dinner $45 With wine pairing $80
(Ala carte available, prices listed below )
~Ala Carte $17~
Sweet Onion Parmesan Soup
crispy crab cake, lemon shrimp crème, scallion veloute
’13 Joseph Drouhin, Chablis, France 16
Tuna Sashimi Wrap Lobster Roll
avocado espuma, grilled cantaloupe, mint apple soy emulsion
“Pearls of Simplicity” Junmai Daiginjo Konteki Kyoto 10
Rabbit Confit Cappellacci
maitake con ragu, fried egg, macerated grapes, ~carbonara crème~
’10 Terrabianco “Campaccio” Super Tuscan, Tuscany 20
Roasted Dates & Ricotta Gnudi
goat cheese, almonds, shemeji, lemon chili pecorino butter
’11 Lock & Key, Bordeaux-Style Blend, North Coast 14
Roasted Beet & Endive Salad
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