It all started on Wednesday night at my Aunt Bea’s house with my Aunt Bea and Clora, my parents and Avery while we waited for Fran and Family to arrive from Michigan.  The food of the night was going to be Blue Fish that I got from my co worker Tim Szwedo caught on one of his fishing trips.  My dad had marinated the fish for a bit and then grilled them on the grill.  Fran and family arrived right at 6:30 in time to sit down and eat.  We sat around for a bit and talked and laughed.  Avery and I headed out around 8:30 to hit Acme and then to crash out a bit for a bit.

Thanksgiving started for me at around 8:30 in the morning while I got the smoker ready for the big bird cook.  I actually used The Minion Method for the Charcoal burn.  Using this method kept the temp at a constant of 250 degrees for the whole 5 hour cook.  The turkey had been marinating in a red wine marinade sine Monday.  It came out of the marinade a nice dark purple color.  After the smoker had leveled out to a steady temp the Turkey was put on the grate at 9:00am.  I then moved back inside to start work on the Rye Bread Stuffing.  This turned out to be a great stuffing.  After getting that in the oven, it was time to start on another new recipe for Smoked Sausage Jambalaya another recipe that was a hit for dinner.  While working on all of these new recipes I had a pot of Cranberry BBQ Sauce cooking up, which was talked about a lot last year and was requested to be made again.  Other then making gravy and un canning the canned jelled cranberry sauce onto a plate I was really done cooking by 1:30.  My cousin Tim and family showed up around 1:45 and then it was a constant flow of family arriving till about 2:15.  I took the turkey off the smoker at about 2:15 and let it rest till about 2:45 and handed it over to my dad to carve while I got the rest of the food on to the table.   We finally sat down by 3:00 and the food was passed till about 4:30 as well as the great conversation.  The turkey was perfect and moist and had a great smoke ring around it.  The last person left around 8:00 and I was finally able to sit down and relax and to start thinking about Christmas dinner.

Friday was a day of working at some side jobs and going into work for a bit……but dinner was a treat, we did another pizza off at my Aunt Bea’s house, but with a twist…we did white pies only.  We got pies from Top Road Tavern & Pizza, Fedelos Family Pizzeria, Abruzzi Pizza & Cafe, Kings Pizzarama, Palermo’s III(Ewing), Limoncello’s Pizza.  The winner for the second year in a row for the Bilancio Pizza Off was Palermo’s, it now holds the title in both the Tomato Pie division and now the White Pie Division.  It was a fun night just hanging out talking to everyone. Dean brought some beer he had just bottled that day.  It had a great taste but it will be better after it sits for a few weeks in the bottles.  It was an early night because I ate so much pizza that it just made me tired.

Saturday morning started with me heading to my Aunt Bea’s to hang out with my Uncle Fran for a bit, so since I go there early enough I got a home cooked breakfast which was nice.  We all headed our separate ways for a bit to meet back at the house for dinner.  Which consisted of leftovers brought over from my house from Thanksgiving as well ham from Bath Packing.  Dinner was great and of course the conversation was good to.

It was great seeing my uncle Fran and family since it’s rare that we see them much since they are up in Michigan..tried to talk them into coming back for Christmas but since the snow will be flying by then I doubt we will see them till the La Vigna Picnic in July.

Well time to go and see about Christmas dinner now….

To see all the photos from the weekend head over to here.

On Tuesday I headed down to Baltimore for LISA ‘09.  The first night I was there I caught up with a bunch of friends I hadn’t seen in person for over 3 years as well as a few others that I now consider friends.  We ended up at a little Italian place, the prices were a little steep but the food was good. This article isn’t about the Italian place I will write about that one soon though.  Because the price was so high the first night in town made Wednesday nights meal had to be under $50.00 and wow did we find the best hole in the wall burger place.  I have found that these little whole in the walls always seem the right choice..so as they say you can never tell a book by it’s cover.   

We found Elevation Burger at Harbor East, 1006 Aliceanna Street, Baltimore, MD.  They are a chain but there food was out of this world.  What caught my attention right off was that they clamed that the fries were cooked in 100% Olive Oil.  I had just had a discussion that afternoon with Jesse Trucks about how he couldn’t eat at the other burger place because they cook there fries in Peanut Oil, so I knew I was coming back again before I left with Jesse. They also claim that there ingredients are fresh, sustainable, and local when practical,  Nothing on there menu contains trans-fat, and that each restaurant grinds its beef on premises to ensure freshness and quality. 

The menu was small but it was hit.  They featured 3 meat burgers and 3 veggie burgers and one called the “Half The Guilt Burger” 1 beef patty and 1 veggie patty.  They also had a salad and a grilled cheese sandwich on the menu.  The burger that caught my attention was “The Elevation Burger”, double meet, and double cheese (real cheddar).  all there meet is 100% USDA-CERTIFIED organic, grass-fed, free-range beef.   You get to pick the toppings you want so I picked lettuce, tomatoes, pickles and raw onions. I also got a side of fries with my burger. 

My name was called and I was handed a 9×3 cake pan with my fries in what I call the little fries boat and the burger wrapped in wax paper and in a little wax bag.  I took the burger out of it’s little bag and took that first bite and knew we had made the right decision for dinner.  The meat was juicy and flavorful and the toppings were crisp and fresh and added to the flavor of the burger. 

The fries were typical shoe string fries and they were crispy and light and flavorful.  I had never had fries that were cooked in olive oil and I have had tons of fries in my life.  When cooking fries in olive oil it gives the fries a golden brown color, and the taste is unbelievable, I will be changing the way I make fries from now on…they were out of this world. 

So Elevation Burger was the right choice for a low cost, taste satisfying, good time meal for a group of conference goers on a budget.  For the burger, fries and a Stewarts Root beer + tax the total cost came out to $12.00 for lunch. 

Now if they would just open a location here in Lawrence Township.