Sounds like a pretty decent week, except for the tire deal. Not bing mean, but that's how they usually do women take the full advantage. 110.00 a tire, you should get a road hazard warranty, gold members card, free balancing every month.....should i go on? Kinda glad we don't have to go through inspections down here, some people really need there cars inspected, but my little truck would be hard to pass, the suburban would pass ok i believe. How often do they have to be inspected?

once a year. used to be every 6 months,but they changed it to yearly years ago.

So let's get right to the important stuff -

How was the pork loin?

PVS

So let's get right to the important stuff -

How was the pork loin?

PVS

delicious, as usual I coated it with the rub and wrapped it in plastic while I went to the store, then cooked it when I got back. When it was done I wrapped it in wreynolds wrap and covered it with bbq sauce and left it on the grill for a while. Sliced a good part of it to take with me for sammiches. I should send you a sample of the rub, just thought of that.

It's made of common seasonings,herbs,and spices,plus some secret ingredients. It's secret because I don't even remember what's in it exactly-the FBI crime lab could probably tell though.

Did you ever think about just faxing us all a sammich. Dang it boy, recipe's don't taste all that good.

Did you ever think about just faxing us all a sammich. Dang it boy, recipe's don't taste all that good.

the way this computers been acting up I probably can't even e-mail you a sammich. something seems to have quit working every time I use it, so pretty soon I don't expect anything to work.

I tried uninstalling and reinstalling the printer, but it wouldn't reinstall at all. Everything worked but the scanner at first, but now I can't print, scan or copy!

It's getting toward turkey cooking season.

Time to start passing around those lies ....

I mean recipes.

Got a few new ideas to try. And hoping to put

a couple of wild birds in the freezer this fall.

I like them a lot.

And I still think that mixer would make the absolute best portable

pit BBQ cooker in the world!!

If not a cooker, then we could use it to dispense the sauce!!

Johnsonville Brats owns the best cooking grille I've ever seen.

They took a 45' or so stainless tank trailer - split it horizontally,

hinged one side, added a catwalk on the other side, put the proper

hardware & grille racks in for gas burners, and it is about as cool as you can get.

It gets pulled from site to site with a nice looking tractor. Not nearly as cool as as

an antique hot rod Mack, but not too bad none the less.

Something to think about ---

Paul VS

i've seen picures of that Johnsonville grill

It's getting toward turkey cooking season.

Time to start passing around those lies ....

I mean recipes.

Got a few new ideas to try. And hoping to put

a couple of wild birds in the freezer this fall.

I like them a lot.

And I still think that mixer would make the absolute best portable

pit BBQ cooker in the world!!

If not a cooker, then we could use it to dispense the sauce!!

Johnsonville Brats owns the best cooking grille I've ever seen.

They took a 45' or so stainless tank trailer - split it horizontally,

hinged one side, added a catwalk on the other side, put the proper

hardware & grille racks in for gas burners, and it is about as cool as you can get.

It gets pulled from site to site with a nice looking tractor. Not nearly as cool as as

an antique hot rod Mack, but not too bad none the less.

Something to think about ---

Paul VS

I do all my cooking with charcoal and wood-tastes great, more flavor. Just ask Peggy or Bobby Hill-they had to sneak off to cook with charcoal, because they couldn't bear to tell Hank charcoal's better than gas!

I agree - charcoal is better, and the flavor can be

"adjusted" with different wood chips, either wet or dry.

There is nothing like de-strapped ribs slow cooked over

charcoal with a lot of carmelized "customized" barbeque sauce.

And beer. Can't forget the essentials.

I've been experimenting, and the best method I've tried yet is

layering the racks of ribs on top of each other, two or three high;

turn the bottom one to the top often, and rotate the sides facing down

for a really slow, even cook. Brown each side up real good before adding

any sauce. Then keep on cooking with the sauce just getting nice and dark.

Mmm -mm.

Gotta go - I'm heading out now to get charcoal. Made myself hungry.

I agree - charcoal is better, and the flavor can be

"adjusted" with different wood chips, either wet or dry.

There is nothing like de-strapped ribs slow cooked over

charcoal with a lot of carmelized "customized" barbeque sauce.

And beer. Can't forget the essentials.

I've been experimenting, and the best method I've tried yet is

layering the racks of ribs on top of each other, two or three high;

turn the bottom one to the top often, and rotate the sides facing down

for a really slow, even cook. Brown each side up real good before adding

any sauce. Then keep on cooking with the sauce just getting nice and dark.

Mmm -mm.

Gotta go - I'm heading out now to get charcoal. Made myself hungry.

...and you were asking ME about cooking ribs? I could take a few lessons from you! But I usually only do one rack at a time, since there's just the two of us.

...and you were asking ME about cooking ribs? I could take a few lessons from you! But I usually only do one rack at a time, since there's just the two of us.

There's only two of us too - I'm just bigger than you.