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Bama Brisket??? Thanks to Meat Boss, These Words Can Now Actually Co-Exist

16 Apr mb menu board

MB sign

Meat Boss has only been open for a few short months. But they have already created quite a stir in a town that prides itself in knowing a thing or two about good BBQ. The Brick Pit has a very large following. The Shed can make a similar claim. And Moe’s Original BBQ has recently opened a location in downtown Mobile. Then there’s Dick Russell’s — and Big Al’s — and Tilmo’s — and Ossie’s — and … well, I think you get my drift. So is there room for another pitmaster to stake his claim? If you’ve already had the good fortune of dining with the Meat Boss (aka Benny Chinnis), you know the answer to this pressing question is a resounding SIR,YES, SIR!!!

mb smoker

This is where the small batch BBQ magic happens at Meat Boss

mb wood

Yes, they use real wood! That alone sets them apart from many

mb ext

The quarters can be cramped, but the wait is certainly worth it

mb open sign

This sign at Meat Boss is only lighted three smokey days a week

mb verse

These are good, God-fearing folks. Witness the chalkboard above

mb testimonials

Testimonials are pouring in from Leroy, Alabama – and beyond!

mb menu board

Order lunch for one or carry out a feast and make some friends

mb bag

Now this is my kind of brown bagging!!!

mb q plate

OK, let’s talk a little bit about the chow. The one thing that really separates Meat Boss from the local competition is their brisket. Beef brisket — especially the chopped or pulled variety (see above) — can be hard to find outside of the Lone Star State of Texas. Meat Boss does it right. I have lived in Texas and have eaten my share of brisket (good and bad). This is the good stuff. Smokey, lean and satisfying. And a lot more affordable than a plane ticket to Austin or Dallas. Several sauce options are available. I selected the sweet and spicy version for this first visit. It was an inspired choice — and certainly made more sense than the vinegar-based options. All the sauces are made right here and the TLC was clearly evident in every drop.

mb jelly

Another sure sign of a quality BBQ joint are sides made with pride and joy. That is the case at Meat Boss. Case in point being their baked beans, their “sweet” bread, and the hand-crafted Jalapeno jelly. The beans are not just dumped out of a can. They are made with care and contain meaty strands of charred pork. The jelly is divine — a just right blend of sweet and heat. And don’t be afraid of my sweet bread description. I am not referring to the dreaded organ meat. I am talking bread here. Kind of a cross of Texas toast and King’s Hawaiian bread. Really good — more so if smeared with the aforementioned jelly.

All in all, Meat Boss is a welcome addition to the Mobile BBQ scene. Everyone has their niche and it appears that there is plenty of room for a new kid in town. But this is no kid. This dude is large and in charge. He is the Meat Boss and he is currently your best bet for Texas quality beef brisket this side of the Big Muddy.

Meat Boss – 5401 Cottage Hill Road, Suite D, Mobile, AL 36609

(251) 591-4842; www.meatboss.com

Saw’s BBQ In Homewood, Alabama Makes The Cut

11 Mar

Saw’s BBQ is found in the Edgewood District of Homewood, AL

Saw’s BBQ is a cool looking joint — if a good bit smaller than expected. We were curious about the restaurant’s unusual name, so I did a quick Google search. It turns out Chef and Owner Mike Wilson, who opened Saw’s in 2009, is a native North Carolinian. And his eatery’s moniker is based on the Johnson & Wales trained chef’s high school nickname, “Sorry Ass” Wilson. S-A-W. Funny — and true!

BBQ and Pabst Blue Ribbon — a match made in heaven

Saw’s decor is about what you would expect from a BBQ joint

Antique signs are nice – even if they don’t have much local flavor

I opted for the Pulled Pork plate with two sides (beans & slaw)

They are obviously Crimson Tide fans at Saw’s – no big surprise!

The beverages of choice here are Coca Cola or ice cold Budweiser

The Pulled Pork was excellent — well above average. The meat was moist, lean and tender. The smoked BBQ ribs were mighty fine too. My son Austin did a good job of methodically gnawing his half slab down to the bone(s). I just happened to snag a single rib before he rolled up his sleeves and really went to town. Best of all was the sweet vinegar-based sauce that adorned my platter of piggy meat. You should buy your own bottle to carry home for $5. Let me point out at this juncture that you will regret it if you don’t obey my suggestion. The sauce at Saw’s is world class and not readily available outside the Birmingham area.  

Saw’s Sauce – you had better get you some!

The beans were OK — nothing truly unique about them. I wasn’t really crazy about the slaw, which is a mega-tangy, finely chopped, vinegar-based affair. We found the slaw overly tart & acidic … making it hard to stomach more than forkful or two. Some may love it, but it’s not exactly our cup of tea. Personally, I prefer a rough chopped, mayonnaise-based slaw with big crunch and a little sweetness. Temperature is important too. I like it chilled.

I want to conclude this review on a high note — as I should. Maybe the slaw and beans were nothing to write home about. But the slow smoked pork and Saw’s delicious NC-style BBQ sauce are some of the best you will find anywhere in the great state of Alabama. Alabama is indeed the “Heart of Dixie” and serious BBQ country to boot, so that kind of praise is not easily come by.

Service at Saw’s is prompt and the surroundings suitably homey. We really like this little joint a lot and plan on returning one day soon. One trip certainly doesn’t tell the entire story — that’s for sure. In particular, we want to sample Saw’s Smoked Chicken with White BBQ sauce. When that happens, I hope to see you there. I’m pretty sure you will find this smoke-filled neighborhood dive anything but “sorry ass.”    

The fluffy Banana Pudding looked good too – maybe next time!

Saw’s BBQ – 1008 Oxmoor Road, Birmingham, AL 35209

(205) 879-1937; www.sawsbbq.com

Chef John Besh Visits Fairhope, Alabama to Promote New Cookbook, “My Family Table”

10 Dec

Chef John Besh has made quite a name for himself here along the Gulf Coast. His culinary empire is based out of New Orleans, yet he is truly all over the globe these days. One day you see him as a judge on Top Chef, the next you might spot him on Food Network’s The Best Thing I Ever Ate, then you see him whipping up something tasty on NBC’s Today Show. When not appearing on TV or running his nine (yes, NINE!) acclaimed restaurants, Besh somehow finds time to re-connect with his family and knock out a few cookbooks. They may have successfully cloned this guy — I can’t be sure.  

Besh’s latest cookbook project is a marriage of his love for food and family. It’s titled “My Family Table … A Passionate Plea for Home Cooking.” We can totally relate to this sentiment around our household. Sure, we still love to dine out. But it is increasingly difficult to find a quality meal at a fair price. A meal out for a family of 4 can put a pretty sizeable dent in the old family grocery budget.

This “coffee table” book is well-over 250 pages and features some truly beautiful photography. The publisher (Andrews McMeel) should be quite pleased with the end result. It is a terrific collection of recipes and a fine Christmas gift for that hard-to-buy-for foodie on your shopping list. The book retails for $35.

We recently met Chef Besh and his wife at Page & Palette in our current hometown of Fairhope, AL. He was kind enough to sign our copy, which will surely become a staple in our already massive home collection of Southern-themed cookbooks. Besh, a former US Marine, reveals some of his favorite Louisiana products/ingredients. No secrets here, friends. He loves Steen’s 100% Cane Syrup, but who doesn’t? Some more surprising items found in his home pantry include Virgin Pecan Oil, Hoisin Sauce, Coconut Milk, and Sambal Paste. Yup, his kitchen mastery and tastes certainly extend beyond the bayous of his beloved home state of Louisiana.

The 140 recipes included here, much like Besh himself, bounce all over the map. Risotto, Fruit Crumble,  Couscous, Pork Shoulder, Ratatouille, Coq Au Vin, Corn Pudding, Chili, and Beef Noodle Bowls. Dishes sampled at the book signing were a Cauliflower Mac and Cheese, Jambalaya, and a Seafood Dressing. The Bird’s Nest Potatoes look simple, but delicious. Let’s call the overall theme of this volume Cajun/Asian with the common denominators being big flavor with a little bit of heat. The Creamy Lentil Soup (laced with diced bacon) would surely hit the spot on a cold winter’s day.

There are desserts too. Don’t miss the Lemon-Blackberry Cheesecake. The full page, full color image of this creation will have you drooling, for sure. The Bananas Flambe, an obvious nod to his love of New Orleans, is fueled with dark rum and accented with orange zest, cinnamon, and a sprinkle of fresh ground nutmeg. The execution of this dish is not for amateurs, but it will surely draw oooo’s and ahhhh’s at your next dinner party.

John Besh and his wife Jenifer love Fairhope. They made that clear during our brief but enjoyable chat. We, in turn, appreciate them making time to slow down and enjoy our little piece of heaven. Talk radio host Glenn Beck recently said visiting Fairhope was a little like being on the set of “It’s a Wonderful Life.” It is indeed a life full of wonder. And John Besh wants you to make it even more wonderful by focusing on family and hearty home cooked meals. And, as Paul McCartney once sang, “What’s wrong with that?”

www.chefjohnbesh.com

www.andrewsmcmeel.com

“Give a Hoot” — Eat at West Mobile’s The Hungry Owl

10 Dec

The Hungry Owl is a relatively new addition to the West Mobile dining scene. Although I work in the immediate vicinity, it actually took a somewhat recent episode of TV’s Man vs Food to alert me to the Owl’s delicious culinary offerings. The object of host Adam Richman’s carniverous desire was Chef Tony Nicholas’ Ultimate Tony Burger.  

The chow at the Hungry Owl is Nappie Award Winning (as the above banner obviously implies). And the Ultimate Tony rules the roost. This bulging burger is absolutely massive with toppings like a fried egg, two kinds of cheese, crispy bacon, and jalapenos.

This retro van sits outside the Hungry Owl — too cool!

There’s even a Doggie Park outside – how’s that for added value?

The Owl accents are evident at every turn — inside and out.

The Owl wing door handles are a very creative designer touch.

This (above) is the Original Tony Burger. Big? You’re dern tootin! This baby was priced at $11.99 (c0mes with one side). My side this day was the mashed sweet potatoes — pretty tasty. The taters were served in a tin cup, which briefly reminded me of an old Warner Brothers prison flick. Ha! I must try the smoked gouda grits next time. Now that sounds just dandy. The burger may look well done in the picture, but it was actually cooked just right. Nice and charred on the outside, a little pink on the inside. It’s blending of quality ground beef and Alabama-made Conecuh sausage is pure genius. Mad scientist genius, even — and I mean that in a good way, Tony.   

 So, you may inquire, just what makes the Ultimate Tony so, well, ultimate? They basically take the the Original Tony and further accessorize it with a slippery fried egg, a big ole slab smoked gouda cheese, and a mess of chopped jalapeno peppers. The Ultimate Tony will set you back about $14 buckeroos and also comes equipped with one side item.

Now don’t get me wrong. I may have led you to believe that this is nothing more than a glorified burger palace. If I have, then I should apologize. It’s quite a bit more than that, folks. The menu, which I’m quite anxious to further explore, is surprisingly adventurous. Some of the Cajun and Creole dishes look especially interesting. You might say the non-burger portion of the menu is Southern with a gourmet flair.

So here’s wishing Chef Tony continued success.

We give a hoot about The Hungry Owl — you should too! 

I hope to catch you nesting here soon.

The Hungry Owl – 7899 Cottage Hill Road, Mobile, AL 36695

(251) 633-4479; www.thehungryowl.com

Open for Lunch and Dinner; closed Sunday and Monday

The Tin Top Restaurant & Oyster Bar – Bon Secour, Alabama

18 Jun

The Tin Top Restaurant & Oyster Bar is something of an Alabama tradition (they also have a location in Tuscaloosa). It takes a while for tourists to find it. Even locals are often late in discovering its many delicious charms. This is due in part to the eatery’s remote location off Alabama State Highway 10 in the historic fishing village of Bon Secour, Alabama. The Tin Top does indeed have a tin roof — but it is not rusted (that’s a B-52′s reference, friends).

A wrecked shrimp boat along the shores of the Bon Secour Bay

It was a very hot, steamy Saturday, but the outdoor patio seemed like a comfortable place to drop anchor for a few minutes. Fans circled rapidly overhead. That helped prevent things from getting too stifling. We settled at a well ventilated table with a good view of the TV and the massive daily menu chalk board. So many choices — so little room in my belly. 

The “Coco Loco Shrimp” appetizer looked tempting and it did not disappoint. In fact, it disappeared so quickly that I couldn’t get a picture of the dish. You might call it the culinary equivalent to the Bigfoot monster. The “coco” is due to an obvious infusion of coconut milk/shredded coconut. The “loco’ is likely used to describe the subtle, but noticeable spicy kick the dish delivers. The shrimp are fat and mega-fresh. It was all bowl licking good — and I’m not exaggerating, folks.   

Tin Top serves a retro Iceberg salad with ranch or blue cheese

I wasted no time in ordering the Tuna Steak Po-Boy topped with freshly sliced cucumber and a Wasabi ranch dressing. I couldn’t believe how much fresh-caught tuna came with this sandwich. And they only charged me $8.99! Now Tin Top is not often heralded as an inexpensive restaurant, but this was truly an amazing value. Tasted great too. The tuna was not overcooked (still a little pink inside). The veggies were crisp and farm fresh. The bread (buttered and grilled before serving) was authentic as well — New Orleans-style!

A closer look at one incredible Tuna Steak Po-Boy sandwich – YUM! 

When ordering sides at Tin Top, please don’t overlook their famous lima beans and andouille sausage combo. It’s a match made in culinary heaven. Trust me  … it’s really tasty … even if you are not a fan of lima beans. This dish may just convert you.  Tin Top owners Bob and Patty Hallmark have spent a lot of time in New Orleans and those influences show up in many of the restaurant’s offerings (including this one).

The Tin Top does collard greens right too. First and foremost, they are fresh — not canned. Please don’t ever serve me canned greens at a restaurant. I can eat those at home — and I NEVER do. There’s a reason for that, people. Tin Top’s collards, on the other hand, were rough chopped & smoky with a tiny hint of sweetness. That is definitely more my style.

All told, a strong first visit to the Tin Top. 

They get the little things right — and don’t miss on the big things either.

www.tintoprestaurant.com

Along the way back home to Fairhope, we took a brief detour for some homemade ice cream @ Joe’s Fabulicious in Foley. They are in a new roadside location this summer. But thankfully the quality and value remain sky high. I’d tried their homemade peach ice cream the weekend before and found it to be, well, fabulicious. Today I had a hankering for some old fashioned chocolate ice cream (sans cone).

Not sure about the Amish Maid, but the product speaks for itself

Joe’s Ice Cream in a cup — just $1.39 for one crazy good scoop!

Nancy’s Brings Real Deal BBQ to the Sarasota/Bradenton Area

28 May

Nancy’s Bar-B-Q arrived on the Sarasota dining scene not long after we moved out of the area. Too bad for us because Nancy’s is pretty darn good. Sure, it has a few minor flaws. Yet it has clearly set the gold standard for real BBQ in the Sarasota/Bradenton marketplace.  

The eatery’s design is modern and appealing. Part of this operation is financed by the Caragiulo family (some might call them the first family of Italian cuisine in Sarasota). It’s a beautiful place — and well thought-out. A nice blend of retro and modern.  

This tractor (parked permanently outside) provides some rustic charm.

The replica Sinclair Gasoline billboard further adds to the old school vibe.

Cooking BBQ with real wood??? What an amazing concept!

“This little piggy went to market …” and apparently didn’t come home.

The pulled BBQ pork (cooked for 12 hours) and the locally-made link sausage were outstanding. Owner and founder Nancy Krohngold obviously devotes a lot of time to her sauces too. There are several to choose from and all of them were right on point. Or should I say right on Q??? Be sure to take some home with you.

The side dishes (above) we sampled were just OK, but not great.

The link sausage had a nice kick to it. This was a highlight in my mind.

Follow this “Q” (above) on the sidewalk to Nancy’s Bar-B-Q. Stick to the meats and house-made BBQ sauces and you will surely not be disappointed. This is  real deal BBQ, friends — and Sarasota is quite lucky to have them in town.

Nancy’s Bar-B-Q – 301 South Pineapple Street, Sarasota, FL

www.facebook.com/pages/Nancys-Bar-B

(941) 955-3400

Gulf Coast Foodways Organziation is Officially Unveiled

24 Mar

 

Gulf Coast Foodways is a new community of foodies on a mission to preserve and promote the rich culinary culture along the US Gulf Coast through education, events, documentaries, seminars and more. Gulf Coast Foodways will be a member driven organization and we’re currently looking for charter members and sponsors.

How exactly are we going to do all of this, you ask?  Through the development of thematic maps and tours, we can drive food tourism to our region. Through video documentation, we can capture and show off the unique culinary culture of our coast.  Cookbooks and published compilations of local food writings and treasured family recipes will draw attention to the traditional foodways of our area. 

We plan to hold periodic meetings for members to make connections and network. These events will include guest speakers on local topics and you can always count on a good meal or two along the way. Our annual symposium weekend is now in the initial planning stage.  Hotel and restaurant industry members will always benefit from the trails, meetings, and symposiums.

We’d like for you to play a key role in the creation of this tasty “gumbo.” 

 Your annual membership or sponsorship will:

 *Help finance research projects

*Promote food-related businesses along the Gulf Coast

*Document local traditions & businesses preserving them

*Promote and grow food tourism along the Gulf Coast

*Underwrite any necessary administrative costs

 In return, your benefits will include:

 *Bi-annual e-newsletter

*Profile feature on the Gulf Coast Foodways blog: www.gulfcoastfoodways.wordpress.com 

*10% off all Gulf Coast Foodways event registration

*Priority registration for events

*Discounts at participating restaurants/shops

 We urge you to join this worthy cause today.

Contact Eileen or Gary Saunders at gulfcoastfoodways@yahoo.com.

***Pass this note along to your friends and LIKE us on FACEBOOK.

Sampling Some of the Best Boudin in Louisiana’s Cajun Country

31 Oct

The first place I hit on this most recent trip was Don’s Specialty Meats in Scott, LA (on I-10 just west of Lafayette). This is not to be confused with the more well-known regional chain of Don’s Seafood restaurants. Don’s boudin (a traditional Acadian rice/meat stuffed sausage) is very highly rated by folks in the know (like The Boudin Link – www.boudinlink.com). We found it tasty — and quite spicy — but certainly not the best of the lot. The flaw we found with this particular link was the presence of rather large chunks of fat and gristle. We may have just gotten a bad batch, but it did negatively impact our first impression. Don’t worry, Don. We are willing to give you another shot sometime down the road. Take an online visit if you’d like at www.donsspecialtymeats.com.

Boudin is best when it’s served steaming hot out of the crock pot

Get your hog lard by the gallon for just $4.99 at Don’s!

Johnson’s Boucaniere in Lafayette provided us with perhaps the best taste of boudin on our recent visit. It was lean with just the right amount of spice. A little less fiery than Don’s, Johnson’s boudin recipe was perfected in nearby Eunice, LA at the now-departed Johnson’s Grocery. The legendary Eunice location closed after decades of service to the Cajun community. We’re just thankful that family members decided to continue on with the tradition in Lafayette. It apparently happened when Lori Wall’s (the daughter of the grocery’s owners) couldn’t find any decent Cajun meat products once the original Eunice store shut its doors for good.  Lori was recently quoted as saying, “When I make sausage at the house, my Dad’s there every time.”  www.johnsonsboucaniere.com

Mello Joy is a popular local brand of java served at Johnson’s

Lori Walls weighs our steaming hot link of boudin at Johnson’s

Lori’s husband Greg shows off the smokers out back at Johnson’s

“Home of Deboned Chickens” and amazing beef jerky & meat pies!

Hebert’s Specialty Meats in little Maurice, LA appears to be a larger, more diverse meat shop. They are said to do a solid mail order business and have locations as far flung as Houston, TX. Deboned Chickens are their specialty, but don’t let that fool you. Their housemade boudin is mellow and first rate — lacking in mouth-scorching spice yet packing plenty of savory flavor. Even better is their homemade beef jerky (coated with a somewhat magical dusting of sugar/spice). We also found Hebert’s Louisiana Meat Pies to be the best we’ve sampled this side of Natchitoches. Order up a few today at www.hebertsmeats.com.

Richard’s (pronounced “Reee-shards”) in mighty Abbeville, LA

We traveled on to Abbeville — primarily to visit the Stein’s Cane Syrup facility. Richard’s Seafood Patio is a popular gathering spot for locals here. It was too early on a Saturday morning for the patio to be open, so we settled for another taste of boudin at Richard’s Meat Market. The stop proved to be a worthwhile venture, although I wished that we could stick around longer for a dozen oysters at Black’s or Dupuy’s Oyster Bars. This town sure knows how to eat! I can’t give you a dining review of either oyster house, although I will add that Black’s appeared to be the cleaner and more appealing of the two options.

This trip yielded so many memorable culinary experiences. More than can be documented in just a single blog or two. Stay tuned for much more — coming to a computer near you over the next few days. Patience, my friends!

UGA Press publishes “The Southern Foodways Alliance Community Cookbook”

5 Oct

The Southern Foodways Alliance Community Cookbook

Edited by Sara Roahen and John T. Edge
Foreword by Alton Brown

“Local recipes from the worldly South”

“Each page herein delivers a strong sense of community; the contributions are from real people with real names; the collection is democratic, but with nary a sign of culinary chaos; and the food is just plain good. And here’s the best part, as far as I’m concerned: Regardless of whether it looks back into the past or ahead into the future, this book looks ever Southward.”
—Alton Brown, from the foreword

Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.

Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.

Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.

Are you hungry yet? Place your order now!

http://www.amazon.com/Southern-Foodways-Alliance-Community-Cookbook/dp/0820332755

Is The Biscuit King’s Reign in Peril?

3 Jul

It’s the Fourth of July weekend. I woke up on Saturday morning and wanted to do something beyond cereal for breakfast. It had been a long while since we had paid homage to Fairhope’s Biscuit King, so I shook my youngest son Travis out of bed and we promptly motored south on AL State Highway 98. This sign (above) is seen at the intersection of Highway 98 and Highway 24. I never really bought into the “Best Lunch” claim, but did recall that “The King” made a mighty fine biscuit. They are located in the boondocks among the cornfields of South Baldwin County. Its clientele is a mix of simple country folk and tourists passing through on their way to the coast.

This portable sign announces The King’s daily “LUNCH PECIAL” pricing.

This sad looking pooch is the unofficial mascot — greeting folks out front.

T-Shirts sell for just $10. Never knew the kingdom extended to Virginia!

Rural clientele inside Biscuit King. Overalls and mesh hats abound.

The cheddar-encrusted Ultimate “Ugly Biscuit” – The King’s signature item.

Treasures lay inside the “Ugly Biscuit” – cheese, eggs, pepperoni, & sausage

The biscuits (priced at about $2.50 each) this go around were good – not great. Certainly not worthy of a throne and crown. Yes, I’ve had a better biscuit in my day. Come to think of it, I’ve had better biscuits right here at Biscuit King. The service was incredibly slow too (about a 30-minute wait for 4 biscuits). It appeared that the kitchen was being run by the same folks managing the BP oil spill cleanup. Chaotic? For sure. Sluggish? You know it. No urgency? Uh, yeah. If you’re gonna make the trip, I would strongly urge you to call ahead to place your order … especially on Saturdays!

So is the Biscuit King’s kingdom in peril? I would have to say it is. There is surely an opportunity for someone else to step up and do it all better. In doing so, that lucky person could seize the butter-coated scepter that has apparently gathered some dust over the past couple years.

Thanks for the memories, Biscuit King. It may be time for me to turn the page and move on to the next big thing. Your long reign, in this humble servant’s mind, may be history.

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