Swank & Reggie hit the big city & visit the Spy Bar!!
By Tim.
With so much traveling going on by the founding fathers of the Big Beef and Beer movement the informational update, or what may be better called our loyal  supporters first opportunity to get to know us better, has been delayed a little longer than the initial planning session conducted at the Spy  Bar allowed.  We hope that this has not been a problem for the readers but merely has prolonged and strengthened the feeling of expectation of finally getting a glimpse at what big beef and beer is all about. For the first fortnight in July, installments of the following subjects will be discussed: 1. A review of the Spy Bar,  2. Farm Report from God's Country,  and  3. A critical Analysis on the founding father's first volunteer barbecue gig.

During Tim's recent sojourn to the southern edge of Lake Erie, Tim and Greg visited the Warehouse district in Cleveland, Ohio. Initial thanks for this event must be given to Jenny A. for her patience in putting up with the 4:00 AM laughing fits of T and G in the next room while working on the compliment machine.  The Warehouse district is known for its superior jazz and blues bars so we found it a surprise to find the Spy Bar. To enter SB you must get escorted by two doormen who are waiting in a sort of coatroom at the entrance. The cover was five somolians (not so bad for the atmosphere inside) and valet parking is available. Once paying you stand looking around the room for a door. The door is actually a hidden panel in the wall and if you give the correct change to the doorman you will gain entrance. Once inside the atmosphere is awesome. The place is typically dark with many booths (in which to conduct secret negotiations), tables, chairs, etc but with plenty of space to maneuver. The walls are all finished dark wood (the color of really old  stain or cherry). The lighting is mostly with table candles and chandeliers. The chandelier over the dance floor actually becomes a strobe light during dancing. An enhancement that led T and G to discuss suspending a John Deere tractor from the ceiling of the Big Beef and Beer. On special nights we will actually crank her up. The atmosphere is perfect and no prop takes away from it. You can buy cigars behind the bar - really good cigars at a reasonable price. The drinks are fairly expensive. (Not if you've ever been off the farm! G.) After buying drinks and cigars we headed out to the patio which is more like an indoor room with a slat roof.  We spent the rest of the evening setting up the Big Beef and Beer Grand Plan and checking out people. The people that visit this establishment are all pretty much putting on airs (which is cool to watch). It is very easy to see through, though. Of Note: When you visit ask for a waitress named Elizabeth - she is hot, nice, friendly, and down to earth ( T and E got engaged that night). If you are being really cool she might buy you a couple of shots. Second Note: Don't try to enter the place after it is closed - not a good scene.

Weeks after the sojourn to southern lake Erie, Tim headed west to South Bend to camp with parents and family. The trip covered the farm country from Columbus, to South Bend, to Toledo, and then finally back to Columbus. Although there has been very little rain in the tri-city area the crops look great. The corn was easily already waste high a week before the fourth. The rule is that it must be knee high by the fourth of July. The beans were short but look healthy - it looks like the majority of farmers have taken to drilling in beans in the no-till style. The wheat was just turning and the hay smelled great.

Over the fourth the partners in crime headed to D.C. for the annual Capitol Hill street party. The whole weekend was great but not the subject of this paragraph. T and G made their first official Big Beef and Beer appearance just 200 yards from Capitol Hill. Although it may not be a thing for the history books it was the first appearance. G acted as the head cook and T struggled to assist (he was pleasantly distracted by certain parties). Nearly 150 burgers and 40 hotdogs were cooked in this first reunion of the ChiChi's cooks behind the grill on S. Capitol. The reviews raved. People were heard to say, "Greg is the greatest cook of all time", 'I have never tasted better hamburgers before', '...on time, on taste, on my plate, on my tongue....where did the burger go?....'  The credit goes to G for a great bbq and the credit for the burnt hotdogs to T for his slow locating of the tongs.

This completes the first report from the field offices in Merry 'ol Dublin!