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Looks like your wife should get in the cake making business. A partnership catering service could do well also.

Polder makes one in that price range I believe??? Just be sure and not pinch the wire in the lid of the cooker. That will greatly reduce the life of the unit. Tim

An interesting observation, but one worth a thought. The headlines when Charlie Chaplin were stolen from him due to Elvis dying just after he did. Kinda the same scenerio with the headlines being stolen from Farrah because of Jacko dying just after???

But do you have an album of his??? Specifically, Thriller, on vinyl???

I'd be willing to bet that his early death was in large part due to self inflicted stress and drama. He alwasy seemed to have himself in the spot light one way or another. Maybe he'll have himself buried with the elephant man???

What temp did you cook it to? Pulled pork usually isn't considered done until it reaches above 190*. I like to take mine to 195* personally. I usually cook at around 250* to 275* and it comes in at around 1 hour a lb. I never ad moisture and like the end product better. But that could be...

Now, they sell attachments for the La Caja China that burns wood discs so you get the smoke taste also. Used one once. Not a bad rig, but not great either. If you're only doing a pig roast once in a while it would be worth it.

I did this method with my 22 1/2" kettle today and it worked great. I got damn near 8 hours of burn time on one load of fuel. It burned between 300* and 350* pretty consistently with the vents right over the coals and around 250* to 275* on the opposite side of the meat when I turned the vents...

I give them to mine all the time without a problem. Course, one of my dogs is mostly wolf, so she can eat just about anything. I remember one time we were walking her and she got into a pile of chicken bones some one left next to a picnic table at the park. DIdn't even phase her!!!

Depends on how hot your fire is. I only turn mine once before the sauce phase. About 30 to 40 minutes on bone side, then 20 or so on the meat side, then sauce a couple of times a side flipping every 2 to 3 minutes. You know when ribs are done by running a pair of tongs length wise about half way...

I like the way you think!!!

Let's also remember that we weren't on the phone with this guy either. If the guy was extremely irate and unyielding to reason, then hanging up may have been a better option than loosing your temper on the phone? I don't know, it wasn't my conversation. Maybe we shouldn't ASSUME what we would...

They way I see and always approach it is that if you negotiate price or some thing else like an extra menu item for one gig just to get that gig, then that person tells their friends what a deal you gave them and then they expect the same treatment. So now, you just cut your profit margine and...

Whew!!! I knew you were smarter than that!!!

Pigs, I don't blame ya. I've had far to many customers take the same attitude. They have no idea how much goes into a gig and expect some thing for nothing. I do have a question on your price though. 25-50 bucks for 100 people? You're talking your cost to feed them and not what you charge...

I'm just tryin' to figure out what the hell you're talkin' 'bout quotin' what I'm talkin' 'bout??? :? (my confused face)

I would actually say to leave the membrane on. It will help retain some moisture while grilling the ribs and the direct heat from grilling will melt it away over time and you won't even know it's there when they're done. I grill baby backs exclusively and that's how I always do mine. It's...

BW, I grew up in the piedmont region, so I'm used to ketch-up and mater paste in my sauce, but I love eastern style sauce for basting chicken. If I showed you my sauce recipe's for each style, one might not make heads or tails out of which way is what. But both styles are very thin indeed. As...

Lantern, I agree that it's a good idea, but as you well know, thick sauce isn't common in NC. Have you tried putting slaw on the bottom first, then the pork and then a little sauce? The slaw on the bottom will help absorb the sauce before it get's to the bun.

I'm not tryin' to split hairs or any thing here...but if it's a "thick" sauce, is it really still a Carolina style sauce? One of the things that Carolina prides itself on is the thinness of the sauce so it flavors the meat without taking it over. None the less, it does seem like a good idea to...

I don't know Cappy, Lee Ann doesn't need the money and she stomped him pretty good. And I've seen him loose to no names in other throw downs. Hell, the first one I saw with him and Butch doing ribs he lost to Butch who definately doesn't need his help. Just my .02

The challenge in Virginia was his pulled pork challenge against the Wood Chicks. And he got beat.....real bad like. I knew as soon as he opened his smoker that he was done against their product. So if that was any indication, his rib challenge against Ed Mitchell is already in the bag. But it...

I know right where that is. I was station on the Polar Sea down at pier 36 down town. I know that store well though!!! Where are you now? Tim

Well, if were talking high end knives, I'll take my Shun knives over any, any day of the week and twice on Sunday. And they come ready to use immediately. They get tested by having to cut through an apple by "dropping" the knife onto it and it has to slice all the way though it before sent out...

So you're primary use for the knife is taking down primal cuts and not so much for final food prep I take it? If that's the case, Forschner makes a decent line, or even Sams's club has a decent line of catering quality knives that I've used for a few years now. Also, Dexter Russell has a decent...