Day: December 6, 2015

GloucesterCast 162 With Guests @KimSmithDesigns, @ultflamedame, @Ali4416,@Tza2007, Leslie Heffron and @Joey_C #GloucesterMA Taped 12/6/15

Posted on by Joey Ciaramitaro

GloucesterCastSquare

GloucesterCast 162 With Guests @KimSmithDesigns, @ultflamedame, @Ali4416,Eoin Vincent, Leslie Heffron and @Joey_C Taped 12/6/15

the pork burnt ends and beef ribs smoked

last night’s party Kathleen Erickson,Matt Beach, BEX’ Curry
camera porn
the right whale video and pictures from Martin Del Vecchio
Manchester Athletic Club everybody was buying other peoples stuff/ one ocean one love , anne malveaux, lisa levasseur, denise pascucci, melissa cox, jessika biker, donna ardizzoni,
men’s night /pop gallery/ savour
donnah gotta go back in to get her knee taken care of
leslie’s art rundown
podcasticon1

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Right Now You Can Buy A 2016 Deal Coupon For a 2 hour sail for 1 Person On The Lannon 2016 Sailing Season For Only $22 Bucks

Posted on by Joey Ciaramitaro

Uhmmmm that is just plain stupid!

Here’s the deets-

You can redeem your 2016 Deal Coupon for a 2 hour sail for 1 person during our 2016 sailing season. Buy up to 4 total. Within 48 hours of purchase we will send an e-mail to the address provided with a coupon code for booking your sail.

Buy a 2016 Lannon Deal Coupon for $22. You can redeem your 2016 Deal Coupon for a 2 hour sail for 1 person during our 2016 sailing season. Buy 3 more for friends. This is the biggest discount we will be offering for 2016. Don’t miss it!

Get the deal here

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Figgy Pizza @MinglewoodTav Is Out Of This World

Posted on by Joey Ciaramitaro

More Cape Ann Dining News-
http://www.capeanneats.com

Joey Ciaramitaro's avatarcapeanneats

Fig, Arugula, Prosciutto, Stupid.

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the wine Trap For The Wine Lover in your Life

Posted on by Joey Ciaramitaro

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https://www.instagram.com/p/-9crUWRKIs/

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Available now at Pisces, Savour Wine and Cheese and The Last Resort On Bearskin Neck

The Wine Trap was born out of a love for lobstering and drinking
No good story ever started with “I had a glass of orange juice” and this one is no different. We are a crafty family with deep roots in fishing that go back to the early 1900s. We love to build and create together. After a few cocktails one evening, we tried to figure out a way to share our passion for the ocean with the world. After several hours of crimping and bending The Wine Trap was born.
Each trap is handmade by our family and friends using authentic lobster trap materials in a fashion similar to the traps we use for fishing.
Although it can be used to gift wine and other spirits, there are so many other uses for The Wine Trap. It can hold LED candles, potpourri, candy etc. And we think it will outwit most squirrels when used as a bird feeder. Hopefully you will find some new ones as well.
There is no better feeling than sharing, so we hope you enjoy and share The Wine Trap with your friends and family.
From our family to yours!!!! Enjoy!!

These guys…

Posted on by Joey Ciaramitaro

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Honestly how can I be more thankful to have James and Anna Eves in my life?   These MFers right here just always step up when it comes time to have fun.  Thank you guys for hosting this year’s GMG Holiday Party and thanks for being such great friends.  We’re so blessed to have you in our lives.

PS: When searching for a photos of James and Anna together I came across this photo that Alicia Pensarosa took and couldn’t help but wonder what the whole thing about Anna not wearing shoes is.  Totally intrigued.  Just rolling around the shop barefoot.  Such a power move,  there was no way I wasn’t going to use this picture.

Live Smoke- Beef Back Ribs And Pork

Posted on by Joey Ciaramitaro

Follow along at http://www.northeastbbq.com

Joey Ciaramitaro's avatarNortheast BBQ

Follow along this morning at www.northeastbbq.com

External Temp 36 Degrees

5:10AM Set Up Smoker using minion method. Looking to get a controlled temp around 275.  Using Kingsford Briquettes, Apple Chunks from Russell Orchards in Ipswich MA and Cherry wood chips for smoke.

Lightly slathered ribs with Texas Pete Hot Sauce and used Paul Prudhomme Blackened Rub.

Once pit temps hit 180 degrees closed two out of the three bottom vents and left one wide open.  After climbing to 200 degrees closed bottom vent a third of the way looking to not let the pit get too stoked and fight temps on the high side throughout the smoke.  Aiming for 275 degrees.

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6:00AM Meat Hits The Smoker- Current Weather Conditions-

current temp

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Words and Music with Laura Harper and Chris Anderson Today at the Lit House!

Posted on by Kimsmithdesigns

Words & Music at Lit House Flier Draft2-page-001