Hey Rick, great stuff here. The best interview had to be Dean Coffee from Ale Asylum. He was very up front about his costs on hops and malt, and it really put things into perspective. It has gotten more expensive for brewers, but they're finding a way to stay afloat given the current economy. Good for you, Dean!

And the energy of Steve from the Livery was absolutely infectious. The man just loves making beer and loves the beer he makes - you can tell. I totally dig that he's so appreciative of everyone who supports craft beer, those who appreciate it, and he makes BELGIANS!! 😀 I have a soft spot for that, every time.

Great rib technique from thebeerspot.com - can't say I know what Greek seasoning is, but when I make my ribs, nothing touches them anymore except Rendezvous from Charlie Vargas. Hands down, best rub for ribs.

Nicely done, Rick. Sounds like a great time.

Despite not felling 100%, I still had a blast. Next year Rick, we'll do it again (except the food poisoning bit). Great show too!

Folks, here is a recipe for a Greek Seasoning. My neighbor makes it and says it's great.

Greek Seasoning Blend

Recipe By : Lisa-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef-flavored bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients; store in an airtight container. Serve with steaks,
pork chops, chicken, or fish.Yield: 1/4 cup. Store herb containers in a dark,
cool, dry place up to six months. Because heat weakens spice flavors, avoid
displaying seasonings on open racks above or near cook tops or ovens. Store
seldom-used seasonings in the freezer to maintain freshness.

Posted To Fabfood September 1998~Busted With 2.0 by

Have fun,

Mike