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Foreign teams competing at Memphis in May Link

ROTFLYAO :lol: :lol: :lol:

OK That's next on my list of new things to do on my grill, which I have never done before. It sure looks good!

I just saw this I havn't tried it yet. They also have Hickory Salt. link

That is true. So if V=IR then Watts = (IR)X(I) or I^2 R AC or DC. But with generators usually you don't worry about resistance, most things are rated in watts. So if you have a 2000 watt generator it should handle 33 60-watt light bulbs or 20 100-watt bulbs. BTY a 120 volt 60 watt light...

Looks good Mikey, way to go!

Many thanks to Larry Wolf for his posting of Fageeetahs! for giving me the idea and the thoughts to try grilling vegatables on the 'ol Char Broil. This was my basic setup. I rubbed the onions and the bell peppers with olive oil, and then sprinkled them with taco seasoning. There is one...

:!: :!: :arrow: Never name anything you are going to have to slaughter.

+1 Amen Brother!

I am sorry to hear that. I hope he recovers soom.

This is a picture of the cooker. The thermometer is up on top near the center of the big chamber. I have to admit I was not there the whole time and perhaps the thermometer did indicate a slip in temps as the rain came down. I only know what was reported to me. :wink: I have to investigate...

Yes indeed. I thought I saw a Polder that had both an internal and external thermometer on the probe. I just can't remember where I saw it. I started to post a long discussion about the temps in a cooker and how things like grill height and air leakage affects them, but I decided to wait...

My son-in-law cooked some ribs last friday, just as a monster storm came through and it was raining steadily and most of the day. He was cooking on my old New Braunfels Hondo, an offset cooker. I told him the temps would go lower when the cooker got wet, but he didn't know just how slow the...

Opening night was sold out in my area. So I went to see it the next Friday. We went to see it a theatre with a digital projector. What a difference in picture quality, it is really sharp and crisp, almost no noise in the black levels, and no grain to speak of. Oh, and the movie was good too...

I continue to teach my son-in-law to cook. Last week we learned to trim spareribs St. Louis style and he learned the 3-1.5-.5 method of cooking ribs at 275F. I left him Friday night after we trimmed four racks and rubbed them down. Saturday was the cook. I heard they were really good. Next...

Allied Kenco Sales There is a whole page at this site.

I'll let you know when I use 'em :lol: :lol: :lol:

So do I, I pulled out a bag in the freezer the other day labeled Hunks 'O Ham, Christmas 2002. :roll: :lol: :lol: :lol:

Looks very good. :) Good video production as well. :wink:

+1 :D :lol: :lol:

I couldn't take it any longer. I made some last night. Man those jalopano peppers really intensify when you grill them! Thanks for the idea. A picture is worth a thousand words. :D

Meanwhile.....right down the way that same day, the Dixie Bones Team was just pulling off a few slabs, slightly burned on the edges... :lol: :lol:

The "sear" part of the process goes really fast, so you have to watch the temps closely. Also the temps keep rising a little after you pull the meat off, so try to anticipate this as well.