Don't worry, Mike. I'll have an extra helping in your honor. With 30 lbs. of the stuff there will even be leftovers
Tim, beginning with New Year's Eve, I've been working a lot of hours. I've had many early morning starts and late night finishes. Hell, I didn't get home Saturday night/Sunday morning until well after 3:00am and then I still had to make the brine for the pork butts. This is a very busy time of year for me and it won't let up until after the FBR Open which ends the first weekend in February.
Due to the volume of work, we won't be doing the Hoof and Foot competition but we do plan to attend the QN4U cooking class at the end of February.
Oh, and unless someone else has a silver/gray pickup with a Steeler's logo in the back window, I saw you on the Northbound SR51/Union Hills off ramp at the end of December. I was bringing a client home from the airport to his residence near 16th St. and Union Hills.