The hood looks real good.

And the fence should do the trick as long as you don't

stumble into in the middle of the night in a drunken stupor.

Just put some of your bbq sauce on a meatloaf. Fixed the

old meatloaf right up!

PVS

The hood looks real good.

And the fence should do the trick as long as you don't

stumble into in the middle of the night in a drunken stupor.

Just put some of your bbq sauce on a meatloaf. Fixed the

old meatloaf right up!

PVS

I only stumble around inside-i'm afraid to go out after dark...unless my fearless dog is with me

The paint doesn't match exactly,but it's close enough. Actually it's more noticable in the picture than when you're standing beside it.

I just finished the last of a jar of pesto I had-it was delicious too! I was just reading about pesto on Wikipedia because Jo was wondering what was in it. The article said you could store it for up to a week in a tightly sealed jar in the refrigerator. I had that in a tightly sealed jar in the refrigerator for months and it tasted the same as it did when it was brand new.

Glad you liked it!

I only make the pesto when the basil is fresh, and I keep it

in the refrigerator for months.

Haven't gotten sick once!! (It'll probably keep us both alive)

Actually I think the secret is to cover the top of the pesto with olive oil

to seal out the air before you close up the jar. That's what the old Italian

cooks do. It keeps the stuff from turning black and losing the flavor.

Here's a little discovery -

Mix up equal parts of tomato catsup, Heinz Chili Sauce and your

BBQ sauce for a tremendous quick sauce to put on top of any roast or

meatloaf. Really nice peppery, but not hot, after taste.

Have you got any suggestions for slow cooked Pork shoulder roasts?

I've been thinking about some for the last couple of days.

Probably this weekend's project.

Glad you liked it!

I only make the pesto when the basil is fresh, and I keep it

in the refrigerator for months.

Haven't gotten sick once!! (It'll probably keep us both alive)

Actually I think the secret is to cover the top of the pesto with olive oil

to seal out the air before you close up the jar. That's what the old Italian

cooks do. It keeps the stuff from turning black and losing the flavor.

Here's a little discovery -

Mix up equal parts of tomato catsup, Heinz Chili Sauce and your

BBQ sauce for a tremendous quick sauce to put on top of any roast or

meatloaf. Really nice peppery, but not hot, after taste.

Have you got any suggestions for slow cooked Pork shoulder roasts?

I've been thinking about some for the last couple of days.

Probably this weekend's project.

I always cook them in the smoker oven-low and slow, starting with charcoal then putting wood in it. I coat it with the rub first, then when it's done (when the bone pulls out easily) I either keep it whole for a roast and slice it, or pull the meat off and mix it with the vinegary homemade BBQ sauce.