bryan

Firemonkey- Thanks I can always use the help. I forget how to do some things. Looking foreward to seeing more of your cooks.

Looks good but no fire spread control plus other things. A truck rim and rebar is cheaper also.

Forum needs more thinking thoughts like these. Love this Komodo Kamado forum.

Now that is a great twofer cook. Ever try for a five or sixer? Love this Komodo Kamado forum.

Have a long and strong wire bent like the letter W. Upon this string an oyster. Add the thinnest possible bit of breakfast bacon. Add another oyster, another bit of bacon and so on. Broil over glowing coals.

Sorry about that shoukd have said Smoke Daddy. http://www.smokedaddyinc.com/cold-smokers

Now that is thinking. Could run a pipe through ice chest setup. I like your thinking. I have been useing that hole for a smoke Guru.

Where I grew up smoking was a winter sport. Seasonal food program. Today I use the gas unit.

That's a 10%er cook if I ever saw one! (10% = OVER THE TOP)

What a COOK. Over the fence!

What say you? http://vetandavimana.tumblr.com/post/27222387191/did-you-kno-source

Great smoke and great idea for presents. Will surley follow your lead.

Road kill is good if you are there at the time.

There is no record of any problem with Armadillo meat in the US. 1 pound cooked armadillo meat, ground 1 egg 2 tablespoons minced celery 2 tablespoons minced onion 1 tablespoon minced parsley 1 teaspoon salt 1/2 teaspoon pepper Flour Oil In a bowl: Mix together the meat, egg, celery, onion, parsley, salt and pepper. Form into 1 inch balls and refrigerate for 1 hour. In a skillet: Heat 3/4 inch of oil. Roll the meat balls in the flour. Fry the meat balls until brown. Serve and Enjoy!

I Started with Nothing and I Still Have Most Of It Left

Received from my mother (1901-1991). Who received recipe from her mother. Heavenly Candy * 1 pound love 2 hands clasp 2 lips pressed 1 narrow bench Stir well and serve after dark.

An old trying to learn new tricks. There is always hope.

Cosco Sale Today P-Loin $1.89 # Limit 1. It's now headed for: 1- Cha Lua Vietnamese 2- Menudo Soup 3- Cured Lonzino 4- Skewer P-Loin chops 5- Tocino Also picked up some boneless country ribs to shewer wrap in bacon and grill. I really am working on my pic problem.

I did grow one hell of an afro just after retirement. A honkey with one BIG afro. The new little boss went ballistic.

Thanks. The GGs are starting to ask who Ralph will live with when I am gone. I started wit seven kids and ended with eight. Now they go from dating kids to GGGrands. Life is fun going down hill. Second childhood is wonderful especially when you have someone to share it with. Did I forget to mention that the first one came out of the hanger when I was 17.

Sorry left there in 1954 when I joined the USAF. All the pictures are in my head. My hair is geting so thin that you can almost see my brain so in a few more years????

CeramicChef- http://www.chowhound.com/recipes/mexican-sweet-tamales-27915 Once you find the masa you like just about any pie filling can be used. Tamales are 60% masa and 40% filling. http://www.tamaleking.com/ I have a Model # TK-156X A couple of my G-kids used it last summer and sold tamales to neighbors.

What does she charge per dozen? Have you tried sweet?

Had Pork loin for the main meal today. Great as always. Fun for the day was making tamales (pork). Just started steaming.

Grew up in Knoxville. Near Kerns Bakery.