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I hope they don't quit their day jobs! :lol: :lol: Maybe if they had dropped it down about two whole keys.... :wink: You gotta love 'em!

I put hot ashes in the little Weber kettle I have and then close it up. I let them sit in there for a few days without air before I throw them out. This also works good in the winter with the wood stove ashes. Of course you could always take a 5 gallon bucket and fill it half with water before...

Sorry, my grossly overpriced brand name NIKON COOLPIX 5400 crapped out for a second time, and I have not replaced it. I thought that buying "the best" would last for a long time, but it has let me down. Mostly it failed the day Unity and I went to get his newly restored Triumph at the shop in...

Right you are Captain! I sometimes cannot remember the words I see when I go downstairs to write. :oops: :lol: Good Catch :)

The winters here in the WASHINGTON DC area are damp and cold, so a good fire is necessary sometimes to chase away the chill. I have been running the wood stove at nights to chase off the cold in the basement where I have my TV viewing area. I got the idea to make some charcoal in the wood...

Re: my turn Two cannibals sitting on a river bank, eating a clown. One looks up and asks "Does this taste funny to you?"

:lol: :lol: Been there, Done that! :lol:

My guess is more Geek than Italian, but by the time you add in the hickory it just tastes good! :wink:

I like this rub on chicken. I usually rub it on chicken after I have coated the meat with olive oil.

Well alrighty then! I'll be there. :wink: :lol:

I just might ride on over! :lol:

Looks really good. I learn something new every day! :)

OH baby they look good, I gar-on-tee!

:lol: :lol: :lol: I remember almost passing out one time from exhaling chinese mustard through my nose . It made the top of my head tingle....MMMM Good! gastranomic skydiving!

I have a set of Sabatier that I have used for thirty years. They are very good.

John, You might get a Calrod unit and rig it up inside the smoker and run it with a thermostat. A tin of wood chips placed on top of it at the proper time would provide the smoke. Chris

Think twice before you cook a whole pig. The prep and the cooking is the easy part. Once that pig is done, then is when the WORK begins. Pulling a Boston Butt in one thing, but pulling a whole pig is a momumental undertaking. There is a lot of waste and a lot of nooks and crannies to dig out. It...

JB Cooks Burgers This was a great video. I first saw it about two years ago. I laughed and laughed. I am sure you and cameragirl had a good lunch after that shoot! I have a cast iron Wagner Ware griddle on the top of my gas grill too. I was suprised to see someome else with the same idea. I...

I think is add a little more than than salt by itself, but that is just my opinion. :)

Ok, here is a secret for you all: Put in ever so small a quantity of anchovy paste in your sauce, and it will peak up all the other flavors in the sauce, kind of like they way a little salt makes the sweet in ice cream more intense.

Yes indeed. Brine is the way to go with poultry. I recently did some wings for the family and I didn't want to fuss with them, I just wanted to "git 'er done". In a gallon Ziploc bag, I soaked the wings for an hour in a brine mix of 1/2-cup kosher salt, 1/2 cup sugar, and 1/2 gallon of water...

I use Photobucket. I found that my upload time depends on the bandwidth of my ISP connection, and the size picture files. It takes what I think is a long time to upload my pictures sometimes because i usually shoot in a high resolution on my digital camera.

Yes it was. I think it was the first prize winner in the whole pig group. Here are a couple more.