new pics from a fb friend...

these pics are from dean olson, one of my facebook friends.
you can see he is an excellent cook. sr

pickers...

to everyone on lv.

Saturday, July 10, 2010 (6:56 PM)
(I'm feeling sick)
To whoever gives a flying fuck to read this. I am so sick of the accusations of how the marathon money is supposidly being spent. The freaking money is still sitting in the paypal account.. WAITING for the call to go the the god for saken shots. LEn DOES work and makes an income SORRY for having a good time every once in a while. Besides... what the hell does it matter where the money went. WHen i donate money at the grocery store to the cancer society or childrens miracle network I do not ask where the money is going. I just feel good knowing im helping a child or ill person in need. Len and I did NOT ask for this money.. it was generously donated by people who cared. We ARE greatly appreciative of everyone who put time money and effort into the marathon.. and things DO take time. PAtience is a virtue! We did not scam anyone, WE are not like that at all. Hell our car was broke down for 3 weeks.. we went without a car.. didnt even touch the money donated to fix it. As for the hockey tickets... Austin won them at his bowling leauge along with the limo ride. The laptop.. when i was working.. i won that at work for top sales. The alcohol the other night,,, GST.. money us Canadians get back from WORKING! Hmmm and as I recall.. i think Rondi told Len and i several times to use the money donated to go buy alcohol and have a good time! DId you not? Spend it on yourselves.. get away from things? HUh Rondi? Im glad you did what you did in doing the marathon... but im hurt at the things you have said about us. Maybe i should have listened to Train and his warnings about everyone. I now know who my true friends are and aren't and they are the ones that are not questiong the money and talking behind our backs. Take this blog how you want.. I dont feel i really need to be explaining myself to anyone. But im sick of the god damn accusations and talk about me and my son. Shame on all of you for thinking we would pull such a scam. There are people here on LV who themselves have met Austin in person and have seen how bad he is. Im sorry WE have to wait for the dr's and government to make a decision as to when the shots will be done. And i cant wait for the these shots to happen. Im gonna get videos and pictures and rub it all in your mother fucking faces you can see how hurt and sore this little boy is day in and day out. Thank you to those that believe in me! Thanks to those you have been there for me and to the rest of you GO to hell!

Pickers

Sony Bravia EX700 series LED HDTVs

Sony Bravia EX700 series LED HDTVs feature Full HD 1080p resolution; Motionflow 120Hz technology; Edge LED backlight and Bravia Internet video to access movies, TV episodes and music from Netflix, youtube, Slacker etc.

Sony EX700 series HDTVs incorporate Presence Sensor and Energy Saving Switch to save power. With the Presence Sensor, the TV can turn the picture off when nobody at the room and leave only audio on. After 3o min of no motion, the audio is turned off and the TV goes into stand-by mode. Energy Saving Switch can eliminate standby power consumption without unplugging the TV.

Sony EX700 series LED HDTVs will be available in March in five sizes:

* 60-inch Sony KDL-60EX700 MSRP $2999.99
* 52-inch Sony KDL-52EX700 MSRP $2199.99
* 46-inch Sony KDL-46EX700 MSRP $1699.99
* 40-inch Sony KDL-40EX700 MSRP $1399.99
* 32-inch Sony KDL-32EX700 MSRP $999.99

Sony Bravia KDL-40EX700 40-inch LED HDTV features Full HD 1080p resolution; Edge LED Backlighting with slim design; BRAVIA Internet Video; Motionflow 120Hz technology for smooth motion and Ambient Sensor that adjusts color based on room light.

More details on the features of 40EX700 from Sony:

* BRAVIA® Internet Video

Instantly stream a wide variety of movies, TV episodes, videos and music from a large selection of entertainment apps including: Netflix®, YouTube™, Slacker® – the list goes on and on

* USB Input

Share your home videos or photos on the big screen or listen to your favorite music. Simply connect your digital camera, USB-enabled MP3 player, or USB storage device directly to your HDTV’s USB input.

* Presence Sensor

Save energy with an HDTV that turns the picture off when you’re not in the room, leaving only the audio on. After 30 minutes of no motion the audio is turned off and the TV automatically goes into stand-by mode.

* Ambient Sensor

Get a natural looking picture whether you are watching movies late at night or playing video games during the day with an Ambient Sensor that automatically adjusts the picture color based on a room’s lighting.

* Energy Saving Switch

Eliminate standby power consumption without having to unplug your TV. Simply turn the Energy Saving Switch to off position and the TV no longer draws energy from the power source.

Cnet review of Sony KDL-40EX700 3/5 good

Cnet highlights the energy saving features of Sony KDL-40EX700, solid Internet services and relatively accurate color, but also indicates the average picture quality.

March 17, 2010 1:39 PM PDT

By: David Katzmaier
Sony KDL-EX700 series overview

The Sony KDL-EX700 is the second edge-lit LED-based LCD we've tested from Sony this year. If you read the KDL-NX800's review, you will notice more similarities than differences between the two. The price disparity--of $400 between the two series' 46-inch models--gets you improved styling, Wi-Fi networking, and a couple of other minor niceties on the NX800; however, for some reason you lose the innovative "presence sensor." That feature turns the EX700's picture off automatically when you leave the room, and it can really lower power use if you're prone to leaving the TV on. Even without the sensor, the EX700 sips as little power as any TV we've tested--although we expect other LED models we review this year to post similar results.

Careful comparison shoppers might be surprised to learn the two Sonys have nearly the same picture quality. The major performance-related difference is that the EX700 has a matte screen, while the monolithic exterior of the NX800 apparently calls for gloss-- in a bright room, we preferred the matte finish. The EX700's picture won't wow anyone looking for a home theater centerpiece, but the TV earns the practicality nod over its more-expensive brother for buyers who still want Internet video and superb energy efficiency.

Photo credit: Sarah Tew/CNET
Price: $1,247 - $1,529

EX700 Series: Sony expands Bravia Line-Up with new LCD FULL HD LED TV

Sony introduced today, during a press conference held in their HQ at Shinagawa, new stylish Full HD LCD TV LED back lighted, the Bravia EX700 series.

Sony’s new baby is available in 52″, 46″, 40″ and 32″, and features Full HD LCD panel with the MotionFlow 120hz technology, as Well as the Bravia Engine 3, an advanced contrast enhancer, the 24p True Cinema, the Bravia Link and a Human sensor that can detect human presence in order to turn off/on the TV (programmable from 5 to 60 min).

Regarding the other specs, Sony announces digital TV tuner 0(BS • 110 CS), analog TV tuner, but also speaker (10W + 10W), HDMI inputs (x4), D-Sub, D5 x2, LAN (10BASE-T/100BASE-TX) and USB port (x1).

Lastly, our slim TV (2.2cm), will be Network-friendly thanks to the Bravia Network with the usual VOD services like YouTube, U-Next, acTVila.

Power consumption: 134kWh/ year
Weight: 22.7kg
Price: from 120 000 yens to 300 000 yens.

Note: Sony provides a USB dongle (UWA-BR100) that should allow you to connect network wirelessly.

Special Delivery - Lee Coming to Texas...

Despite recent struggles with it's ownership situation, the Texas Rangers have added a bona-fide ace in Seattle Mariners starter Cliff Lee.

Just when you thought the New York Yankees would add yet another weapon to it's evil empire, the Rangers swooped in and took the pitcher with the best ERA in the American League.

"We haven't won anything yet but we feel like we're in our best position to put our best foot forward," Rangers' GM Jon Daniels said.
"We've always said if we had a chance to improve, we would. We're excited about it."

This significantly bolsters the Rangers' starting rotation and gives them the number one, Ace of the rotation this team has lacked all-season long. Lee has won each of his previous four games, going the distance in three and going eight innings in the other, and has allowed only five total earned runs over that timespan. Overall, Lee is 8-3 this season with a 2.34 ERA, 89 strike-outs and astonishingly only six walks in 103 2-3 innings this season. Lee won the A.L. Cy Young in 2008 with the Cleveland Indians.

Texas also gets Mark Lowe, a reliever who hasn't pitched since May 2, ironically a game against the Rangers in which he allowed the go-ahead run in extra innings. He's been on the disabled list since May 5 and likely won't pitch again this season.

The Trade (According to Rangers' sources):

Texas Gets: SP Cliff Lee RP Mark Lowe


Seattle Gets: 1B Justin Smoak P Blake Beaven P Josh Lueke 2B/OF Mathew Lawson


Texas gives up a couple of blue-chip prospects in Beaven and current starting third-baseman Justin Smoak, but that's what it costs to get a guy as talented as Lee. First-baseman Chris Young was called up from Triple-A and will start for Texas tonight.

Texas already has the fourth-best ERA in the American League at 3.94, 10th-best in the Majors, so this move only bolsters already what has become the best Rangers' pitching staff in ages. In fact, Texas hasn't had a team ERA under 4.00 for a season since it moved to the Ballpark in Arlington in 1994.

Overall, this a great trade for the Rangers (as long as it goes through) that builds some excitement and gives this team some credibility as it makes it's playoff push. Lee provides this team with the best pitcher they've had since the days of Rick Helling and Kenny Rogers or, if your really optimistic, the best Rangers' pitcher since Nolan Ryan - although even Ryan never won a Cy Young.

If he makes it in town tonight, Lee is likely to make his highly-anticipated first start for Texas Saturday night.

elaine...

love you dear.

gone...

6 am

wrap em, 3 more hours.

2 AM

9 pm. 2 pork shoulders & 2 briskets...

A World Champion Pitmaster Navigates the Big Apple Barbecue Block Party

This weekend marks the Big Apple Barbecue Block Party hosted by Danny Meyer and Blue Smoke's Kenny Callaghan to benefit the Madison Square Park Conservancy. 17 champion pitmasters from across the country will descend on the area to hawk $8 plates of their regional specialty (admission is free) from 11 a.m. to 6 p.m. both Saturday and Sunday.

As you can imagine, the masses pour out of the woodwork rain or sweltering heat and the lines can be maddening even with live music keeping spirits up. For advice on navigating the event, Feast looked to Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama. Lilly headed north for the inaugural party eight years ago and hasn't missed a chance to return. Here, the pork specialist and author of last summer's tome Big Bob Gibson's BBQ Book dishes up tips to on what to eat and how to tackle the crowds.

How long have you been doing the Big Apple BBQ?

Every year, this is year number eight. I was invited up and I think there were five of us the first year and it was held in front of Blue Smoke. It rained and the crowds still came and they keep coming.

How did you get involved?

Union Square reached out and I think Kenny Callaghan from Blue Smoke personally called me and told me about the fascinating concept that they had. You don’t get too many opportunities to fire up your cooker in the middle of Manhattan. It’s an annual trek. This is not something we go to, to make a ton of money; it’s because the people in New York City.

Does New York need this because we don’t have good barbecue here, as people tend to complain?

I look back to when I first started coming here. It seems to me that the barbecue is getting better every year. To say now that New York doesn’t have great barbecue. I don’t agree with them. And events like the Big Apple BBQ that draw interest put chefs in a position that they have to serve what’s authentic. Now New Yorkers have had a taste of the regions.

How has the event changed since the first one?

I think the logistics and organization get better every year. What’s great about the Block Party now is the people they have coming up. We’re talking some of the best pit masters in the country doing their specialties. This is without a doubt the best barbecue event there is.

How big is your entourage?

I’ve got my mother and father-n-law, my bother, and my right hand guy. The rest of the people are friends who I’ve met who’ve volunteered to help. I probably have the biggest crew I’ve had yet. The total is probably 12 plus Union Square provides staff as well. And we need it because the intensity there is there.

What are you making?

Friday night we’ re prepping 204 whole pork butts. We are cooking 408 over two days. You’re looking at 408, 8 pounds per butt. We inject our pork butts with a mild solution of apple juice, sugar, salt, worcestershire, and lemon juice - 8 oz of liquid to each one. Seasoning and dry rub go on the outside, and we cook them on our huge rotisserie cookers, over Kingsford charcoal and hickory, 12 hours, 225 degrees until the meat just falls off the bone. We’re going to serve it as a sandwich with Southern Mustard Coleslaw and a medley of sauces: sweet red sauce, habanero, and a white barbecue sauce that Big Bob Gibson’s is known for. It’s vinegar-based but the mayo gives it the color. It’s a tangy, peppery flavor since there’s a lot of black pepper in it and a vinegar twang.

Since you have eight Block parties under your belt, how do you suggest people navigate with the masses?

The best thing and the best strategy is if you come to this with a bunch of friends, you want to come early and split up. Put one person in each line and have that person buy multiples. And that way you can compare the different specialties. The problem with trying to do it all yourself you may wait in one line for 45 minutes and another for a half hour and all that adds up. The best strategy is to come with friends then go sit down, listen to some of the fantastic music, and have a big picnic. That way you spend the least amount of time in line.

What should people not miss eating?

I would go of course, to Big Bob Gibson, would be number one - come see me, and Ed Mitchell’s whole hog from North Carolina, and you might want to try some of the local fare, Hill Country and Blue Smoke.

What will you be eating?

What I tend to gravitate towards is specialties that I don’t get in Alabama: beef brisket, sausage. There’s a pimento cheese stuffed sausage I want to try and you can’t beat Ed Mitchell’s whole hog.

Is the barbecue at these events any substitute for going to the actual restaurants, can the food really compare when you’re off-site in a makeshift location?
To be totally honest, the meat coming off my pits is going to be as good or probably even better because we are puling it straight off the pit and onto the sandwich, the same with everybody else. We’re cooking to order and as the day goes on so there’s no way that a New Yorker could get any fresher barbecue. I’m cooking like I would at a championship and I’ve won eight world championships.

Get a Clue About Your BBQ...

Food & Drink
Get a Clue About Your BBQ

By Lilian Huang Woo

Published July 02, 2010

| FoxNews.com

As cooks hone their open air skills this barbecue season, Fox News brings you tips from some of the country’s top pit masters on how to let the smoke and fire work their magic on your meat.

Cut it out

Choosing the right cut of meat gets you off to a great start. One thing to remember is that fat is flavor. Look for light streaks of the white stuff running through the meat. “That fat will caramelize on the grill and give your meat a bump of extra flavor,” says Chris Lilly of Big Bob Gibson’s Bar-B-Q in Decatur, Ala. That being said, nobody likes too much fat on their meat so be sure to trim off any excess. Lilly also chooses meat with nice color and uniform thickness so it will cook evenly. When it comes to chicken, Lilly believes the ideal ones are young with skin “so transparent you can see the red meat through it.”

Heat it up

Indirect heat or cooking is one key to great barbecue. Tommy Houston of The Checkered Pig in Martinsville, VA explains that the same fat which keeps ribs moist and juicy, can also cause flare-ups which turn ribs black. For that reason many pit masters consider indirect heat to be crucial for turning out great meat. Lilly builds a two-zone fire with charcoal to one side and a void to cook larger cuts of meat at a low temperature away from the fire.

Click here for interviews with the Pit Masters and other chefs from Fox News Radio

Adam Perry Lang of Daisy May’s BBQ in New York City keeps a heatproof pan filled with baste ingredients on the grill to cook using a “back and forth” method. He starts by searing meat on the grill then moving it to the pan at regular intervals to coat it with the mixture before returning it to the grill.

Go whole hog

Whole hog cooking may seem like a daunting task but Pat Martin of Martin's Bar-B-Que Joint in Nashville, TN believes anyone can do great barbecue if they follow the fundamentals. “You cannot rush it and you have to cook at a low temperature," he says. "This gives the muscle fibers and meat time to break down and gelatinize.” Martin, whose signature recipe is West Tennessee Whole Hog says the pig’s internal temperature should be brought to around 195 to 200 degrees. Martin promises the belly meat, which has been cooking in its own fat, is so tender, “you can take out your dentures and eat it.” A fan sampling Martin’s fare at the recent Big Apple Barbecue Block Party in Manhattan, verifying that it was indeed “like butter.”

Use the right touch

Digging in tells top pit masters when it’s time to dig in. Martin says when the hog is “tender enough that you can barely hold it up without it disintegrating and falling apart, you’re ready to go.”

Joe Duncan of Baker’s Ribs in Dallas, TX recommends using a meat fork to tell when ribs are ready. “Stick it between the bones, give it a twist and if the meat pulls out and stands up, it’s ready,” Duncan adds “If it’s real springy, it needs more time.”

The best way to tell when chicken is ready? “Grab the drumstick and twist,” says Lilly, explaining that the last part of chicken to get done is the joint between the leg and the thigh. The drumstick should offer some resistance before it “gives and rolls over.” If it pulls off too easily, it may have spent too much time over the flames.

To make sure a whole chicken cooks uniformly, he also suggests pointing the drumsticks toward the fire to protect the leaner breast meat which cooks faster than dark meat.

Rub it in

To many barbecue lovers, the rub and sauce are just as important as the cooking process.

Dennis Michale Sherman, of DennyMike’s Sauces and Rubs in York, ME says rubs work best when given enough time to “get deep into the meat.” A few hours is good, overnight is even better but Sherman says he’s also sprinkled rub on five minutes before grilling with decent results.

Sherman thinks pork needs something sweet (brown or turbinado sugar, molasses or honey as well as something “to put a little snap” into it ( Cayenne pepper, garlic, paprika, or turmeric).

For red meat or rubs, Sherman believes saltier, more peppery flavors work well. Ingredients to try: Onion or garlic powder, mustard and paprika.

For seafood he likes to keep it light—lemon or lime peel, sea salt, parsley and dill weed.

And For chicken Sherman is partial to Mexican parsley, Mexican oregano, garlic, onion, cayenne pepper, chili, and sea salt.

For those who want to sauce their meat while it’s cooking, Sherman’s tool of choice is a barbecue mop which he says she be used to daub the mixture on the meat.

Garry Roark of Ubon’s of Yazoo, Miss is partial to the sauce which has been in his family for at least five generations, but understands that many back yard cooks like to “make it their own creation” -- starting with a basic ingredient and playing around with flavors. There’s just one potential problem he sees with this: The next time they make it, the kids may say “Daddy you didn’t make your sauce as good as you did last time.” That’s because most people don’t remember what they did last time-- so write it down..

To whip up some homemade sauce Roark suggests going with what appeals to your tastes. Experiment with ketchup, vinegar, brown sugar (or molasses or honey), citric acid, onions and garlic. He also recommends “going easy on the salt and pepper shaker so one ingredient doesn’t overpower the others”.

Now that you’re armed with tips from some barbecue world heavy weights, it’s time fire up that grill! And don't forget to save me a piece!

chris lilly on fox...

Holiday Weekend Grilling Ideas From Chris Lilly

Friday, July 02, 2010


Holiday weekend grilling ideas from Chris Lilly, champion pitmaster and executive chef of Big Bob Gibson Bar-B-Q in Decatur, Alabama:

• Smoky Bourbon Ribs
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes

Ingredients:
2 slabs loin back ribs (baby back)
1 cup Smoky Bourbon Barbecue Sauce

Dry Rub
1/4 cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon celery salt
1/4 teaspoon red pepper
1/4 teaspoon cinnamon
1/4 teaspoon white pepper

Liquid Seasoning
1/2 cup apple cider
1/4 cup apple jelly
1/4 cup honey
1/4 cup brown sugar
1 tablespoon dry rub mix (above)

Method:
Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs.
Build a charcoal fire for indirect cooking. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250 degrees Fahrenheit, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix the liquid seasoning in a small bowl. Pour ½ cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250 degrees Fahrenheit.
Remove the ribs from the charcoal grill and discard foil. Brush Smoky Bourbon Barbecue Sauce on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.

• Grilled Sweet & Spicy Pickles
Makes 3 pints
Prep time: 30 minutes
Cook time: 6 minutes

* Holiday Weekend Grilling Ideas From Chris Lilly

Show Info
Airtimes:
'FOX & Friends First' at 6 a.m. ET
'FOX & Friends' at 7 a.m. ET


Ingredients:
10 small (Kirby or Persian -- pickling cucumbers found in most grocery stores) cucumbers, about 4 to 5-inches each, cut in half lengthwise
1 medium yellow onion, peeled and cut into 8 wedges
6 sprigs fresh dill
3 cloves garlic, peeled and finely minced
3 teaspoons red pepper flakes

Pickling Liquid
1 1/4 cup white vinegar
1 1/4 cup water
1 cup sugar
2 tablespoons salt

Method:
Preheat the grill and build a charcoal fire for direct grilling.
In a saucepan, combine the pickling liquid ingredients: vinegar, water, sugar, and salt; and cook, stirring often, over medium heat for 5 minutes or until the sugar dissolves and the liquid is clear. Remove the liquid from the heat and let cool slightly.
Wash cucumbers well with cold water. Trim the blossom ends and grill the cucumbers over direct heat for 3 to 5 minutes on each side or just long enough to mark each side.
Grill the onions for 5 to 7 minutes on each side or until the onions have softened and are marked.
Remove the cucumbers and onions from the grill and set aside to cool.
Divide the cucumbers, onions, dill, garlic and pepper flakes evenly and place in three sterilized canning jars. Fill each jar to the top with the pickling liquid mixture and seal tightly. Cool to room temperature before refrigerating.

• Smoky Bourbon Peaches a La Mode
Makes: 6 servings
Prep time: 15-20 minutes
Cook time: 3-5 minutes

Ingredients:
6 Freestone peaches, pitted and cut into 6 slices
3/4 cup Smoky Bourbon Barbecue Sauce
3/4 cup honey
6 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 quart vanilla ice cream

Method:
Preheat the grill and build a charcoal fire for direct grilling.
In a saucepan, mix the Smoky Bourbon Barbecue Sauce and honey and cook over a medium heat just until the mixture comes to a boil. Remove the saucepan from the heat and stir in the peach slices until well coated.
In a shallow dish, add the sugar, cinnamon, and nutmeg, and stir until well mixed. Coat the peach slices generously with the cinnamon mixture.
Grill the peach slices for 2 to 3 minutes on each side or until the peaches have softened and are marked. It is fine for the flames to be kissing the bottom of the grill grates. This will caramelize the sugar rub. The peaches should have a brown crust with grill marks when cooked perfectly.
Remove the peaches from the grill and serve the hot slices with a scoop of vanilla ice cream.

thermapen

old town market, lewisville tx.

Since 1977 the Old Town Market has been known for cutting and serving the best meat and BBQ in the city. Serving lunch daily, on Fridays and Saturdays is our famous BBQ, featured in Food Network with Bobby Flay.

48' Serving Style Meat Counters. The old town market offers a family tradition of experienced butchers and friendly customer service.

Old Town Market buys the best meat and does not try to undercut anybody. It's not about being the cheapest, its about providing a service to the customer that they can't get anywhere else.

Store Hours
Old Town Market on Facebook

Tues-Sat: 7:30am-5:00pm
Closed Sunday and Monday

lang smokers, smokin ronnie's bbq owns 1 model 60. so far...

Lang BBQ Smoker Cooker Firing, Cleaning and Seasoning Instructions
1. First time to season: spray cooking area with vegetable oil or PAM (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)
2. Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)
3. Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).
4. When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.
5. Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.
6. Remember: Great food comes from a clean grill; that is where the consistency comes in.

Other Information
Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.
Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.
Do These Things And You Will Have The Best BBQ In The World.
We Guarantee It!
US Highway 82 West
PO Box 547
Nahunta, GA 31553

jambo pits

"will get there pops, will get there". michael corleone

Dog, Goat Are Unlikely BFFs Great Dane, goat stick together By BRUCE FELPS

A Great Dane and a goat walk into downtown Garland … only this one’s no joke.

An animal rescuer this past weekend picked up a female Great Dane and male goat from downtown Garland, Texas. The two appear to be fast friends and inseparable.

It’s the type of interspecies buddy story that makes national headlines -- and elicits plenty of “awwws.”

The woman who took in the pair said in an e-mail message that she lives in a 30-by-30 foot condo, so, yeah, kind of difficult to keep two fairly large animals in there. She called around to various shelters, and Monday, the East Lake Pet Orphanage found room at the inn and took them in.

The dog easily jumped into the back of the van, but the goat couldn’t quite make the leap. He cried and bleated at being even a few feet from his canine buddy. Awww.

Details remain sketchy. Animal advocate Larry Powell picked up the story and said the pair now are with a foster home, which a representative with East Lake Pet Orphanage confirmed, but could offer no further information.

The goat, apparently, is fairly young and in good health. The dog, though, is described as older with a few health problems, which are being treated.

After that, the pair — as a pair — will need a home. Or, maybe their rightful owners are looking for them?

Then again, how do you lose a Great Dane and a goat?

More: If you are interested in adopting the pair, contact the East Lake Pet Orphanage.

Bruce Felps owns and operates East Dallas Times, an online community news outlet serving the White Rock Lake area. He can’t help but wonder is the goat is housetrained.

Scrambled Egg Whites with Smoked Salmon... Roasted Potatoes With Onions

Recipe from Sipango, 4513 Travis, Dallas.

12 eggs, whites only
2 tablespoons fresh herb mix (basil, oregano, and tarragon,) finely chopped
2 tablespoons light vegetable oil
4 Roma tomatoes, seeded and diced (1-inch squares)
4 ounces smoked salmon, thinly cut into 4 2-ounce slices, for garnish
1 bunch fresh chives, finely chopped chive flowers, if available for garnish

Whisk together egg whites and fresh herbs in mixing bowl. Warm vegetable oil in omelet pan, add egg whites, tomatoes, and strips of salmon and cook over medium heat, stirring constantly, until eggs set.

Put eggs on large dinner plate and lay slices of salmon over them. Arrange roasted potatoes (see recipe below) on same plate and sprinkle all with chopped chives. Tie knots in stems of chive flowers and use to decorate.



Roasted Potatoes With Onions

3 ounces olive oil
1 pound Bermuda onions, peeled and sliced into matchstick strips
1 pound yellow onions, peeled and sliced into matchstick strips
2 ounces red wine vinegar
16 very small red-skinned potatoes (approximately 2 pounds)
4 ounces olive oil
4 ounces light vegetable oil
1 teaspoon fresh rosemary, finely chopped
3 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic, finely chopped

Preheat oven to 350 degrees.

Heat olive oil in thick-bottomed saute pan, add onions, and cook over low heat, stirring constantly, until onions are soft. Then raise heat and brown slowly. Add vinegar and reduce until dry.

Cut potatoes in half and toss with olive oil, vegetable oil, rosemary, salt, and pepper. Place all ingredients on thick cookie sheet and roast for 20 minutes, until potatoes are fully cooked and well browned.

Add onions to potatoes and roast for about 5 more minutes. Remove from oven and drain excess oil. Add chopped garlic and mix well. Serves 4

july 4th weather 2010...

Mixed Vegetable Grill with Balsamic-Honey Marinade...

Recipe from Chris Lilly
'Big Bob Gibson's BBQ Book'

Mixed Vegetable Grill with Balsamic-Honey Marinade

Serves 8 as an entree, 16 as a side dish

Marinade

¾ cup balsamic vinegar

¾ cup vegetable oil

¾ cup honey

1 tablespoon salt

2 teaspoons black pepper

Vegetables

2 yellow summer squash

2 zucchini

1 eggplant

1 red, yellow and green bell pepper

1 red onion

4 Roma tomatoes

1 pound button mushrooms

3 tablespoons chopped flat leaf parsley

1. Combine marinade ingredients.

2. Quarter the squash, zucchini and eggplant lengthwise, then cut in half. Quarter the peppers, discarding seeds and stems. Slice the onion thickly. Cut tomatoes in half. Place all the vegetables, including the mushrooms, in a large bowl. Toss with marinade, cover and chill for 2-3 hours.

3. Build a charcoal or wood fire for direct grilling. Drain vegetables and grill, using a grill basket, for 3-5 minutes per side. Transfer to a serving platter, add parsley and toss gently.

— Chris Lilly, "Big Bob Gibson's BBQ Book" (Clarkson Potter, 256 pp, $24.99)

kool stuff...

Old Town Market Lewisville tx.

sat morning pik up/
2 pork shoulders. $ 1.99 lb.
2 packer briskets. $ 2. 69 lb.