cruzmisl

I use this to sharpen my knives. I have several Hattori's and they are great. http://www.edgeproinc.com/

Thanks for the compliments. As far as eating she's currently 28lbs (up from 22lbs on September 17th ) and eats two cups of food 3 times a day. According to my breeder she'll eat a maximum of 2 cups two times a day. For a dog that large it really isn't that much. She's such a joy and is coming along really well with her house/crate training. She's growing so fast though she'll play for 20 minutes then sleep for a few hours. This is what she does most of the time, She loves to be close to us. I was putzing on the computer yesterdayand she decided to crawl under my desk and take a nap. I'll post more pics as time goes on. Lots of money, work and time invested but its all worth it.

You have no idea!

My wife and I picked up Juno yesterday. It was a 4 hour drive home but everything went well. She's loving her new home! She grew ALOT since we picked her out. Thankfully for me I got a good deal on some dog food from Petsmart Here's a pic on the ride home and then one from this morning after she was tuckered out from trotting around the house.

I have absolutely no idea how long it will take but I can say I've had butts finish at 8am. I wrapped them and stored in a cooler and they were still too hot to pull at 5pm when the guests arrived. I'm with Doc on this one, give it extra time. Nothing worse than hungry guests and undercooked pork, especially of this caliber.

Well, I never tried the shoulder but have had SRF pork loin before, several times actually and I think it's what they're going to serve me at heavens gate

OMG talk about resurrecting an ancient thread That's OK your Canadian so we'll let it slide. (From a fellow Canadian )

I like to soak ribs in a brine soemtimes before smoking. Use 1/4c of sugar, 1/4 cup of non iodized salt and 2 qts of water. Soak for about an hour. I set my K to 250, toss the ribs on, stacked two high and rotate every 45m. I pull them off when they're done which is about 4hrs for baby's and 5-6 for spares. FWIW, I hate foiling ribs.

Looks GREAT!

She is a gem. Strangely enough one customer that bought a Dane also have "Atticus". What a great dog. I played with him for a while. He looks just like yours

I agree it may be a BS law but you know it works. Its been law where I live for about a year now. Get caught driving even holding your phone and it will cost you $155. Sure there are tons of other driving distractions but for me it comes down to accessability. Everyone has a cell phone which greatly increases the possibility of driving while distracted. I like the law. Everytime someone is driving like an idiot 95% of the time they are on the phone. You can still talk on the phone while driving just get a hands free device

Hmm, not sure. I host the file on my server, use the "img" icon just under the body, type in the address and hit the "img" button again. I still have the glasses because I don't have the dog yet. I'll let you know how they do over the next month

Yes. Why do you ask?

Hi All, After almost a year on the waiting list of a top breeder, we finally get to take home our new great dane puppy "Juno". We pick her up next week. My wife and I are pretty excited so I thought I'd share. I love that face

...and it only took you 2.5 years to recognize it! HAHA!

I agree. I go through two tubes in a few days. Funny thing is I have a lot of the seeds in my pool which is about 15' from the feeders. They must fly over and drop them in the pool.

A Goldfinch a little larger than a golfball.

That was my thought EXACTLY! Imagine how that would have dented his rep if he was sent home because he couldn't cook alligator

I didn't buy a bag but I'm going back to the restaurant tomorrow. If they'll sell me a bag I'll give it a go-if anyone is interested. I bet I could light it using some lump that's fully lit then drop the anthracite on top......

Unfortunately not in my KK I visited a local pizzeria and they are one of the few places in the country that still uses coal for their oven. I took one bite and thought I went to heaven. I know that its tough to light but I wanted to buy a bag to give it a try. The chunks were probably 5"X5"X5". Quite large and uniform.

as a side note TLC ruined BBQpitmasters.

If I remember correctly cooks illustrated didn't care for them in their review. If that matters.... Thier main complaints were several. First, turning the skewer ended up just spinning the meat and required the use of two hands to flip the skewer (imagine trying to flip a piece of string). They also complained that the "stay cool handle" is the only way to take meat on and off. Trouble is the tip doesn't get hot enough to kill bacteria so you run the risk of contaminating your food when you remove it. I've never used them though so can't give my personal opinion but I have never been let down by CI.

In my years of watching this forum never has a KK been in a picture with a backdrop of a working farm Welcome aboard!

I remember, a long time ago, eating at Bob Evans. Pretty good food and if I recall their slogan was "Bob Evans, down on the farm". Not sure what it is today. I went on a road trip on my motorcycle and stopped at one to eat some breakfast. Usually its Cracker Barrel for me but there wasn't one nearby so I went in which is where the horror began. I swear 95% of the menu was frozen, processed garbage that required a dip in the deep fryer. This was especially notable in the lunch and dinner options but was still evident in the breakfast meals too. I ordered sausage and eggs with biscuits. I remember their sausage used to be nicely spiced and is what Bob Evans was known for. Sadly, not so much anymore. The sausage was bland and frankly lacked any flavor. Tasted like fried fat-thats it. I went to spread some butter on my biscuit and the label said "butter spread"!! Are you kidding me? They use a butter/margarine spread. What the hell happened to "Down on the farm"? The restaurant conjures up images of rolling hillsides, cow's grazing and a farmer with a piece of straw hanging out of his mouth but the reality is its a giant corporation trying to cut costs everywhere. Too bad really. The service was good, restaurant clean and the food was cooked perfectly. Corporate America ruined another icon.