other dog

I've driven about everything but a Brockway, Autocar, and Volvo. But just going by looks, the highbinder IH just looks bad-ass! That's nocluejoe looking at this one. I like these 860 GMC's too. This is the favorite of trucks i've driven.

I cut up a tree that the storm blew down in my son's back yard in Pamplin. Back to work today.

oh.

M.F.E.D. hmmmmmm....wonder what that means?..i'd better google it, might be sumptin' impotent.

Thanks Vlad!

you are the MAN!

it's them nonfiltered Camels

yeah Mark, i've cashed your check and bought ribs and beer with the money. Sorry about the no refund policy I explained at the auction, but- again, due to circumstances beyond my control, you might encounter some "difficulty" retrieving the items you purchased- that's why I encouraged everyone to pick up any items purchased ASAP, and between 1 and 4 am.

well, ha-ha, my thumbs are...damn!.. only an inch and a quarter long...ruler must be defective...catch you later...

I've probably mentioned my gas stove smoker before...anyway, you can use an old discarded gas or electric range as a smoker too, and they work great. you need an electric range with a drawer in the bottom, and you have to get all the insulation out of the bottom that's between the drawer and the bottom of the oven. then drill some holes around the edges all the way through, and some in the center part too, but not straight through from top to bottom, so no flames get into the oven and burn your meat. just get something to hold charcoal and wood to put in the drawer, put your meat in the oven, and smoke away. An old gas stove is much easier- it's ready to go "as is", you don't have any insulation to remove or holes to drill. The only disadvantage of the gas model is that it only has a small tray in the bottom for the charcoal, I have to add a little wood about every 30 minutes. And, an old stove sitting on cinder blocks in the back yard might not fit in with the decor, especially to the wife, but they do make excellent smokers. I've even smoked whole turkeys in mine, for myself and other people.

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low and slow,it's the way to go when it comes to barbecuing. the oven does work just as well after you smoke them that long. after you wrap them in foil on the grill they've smoked all they're gonna smoke by then anyway.

Notice- Auction cancelled! uh... due to circumstances beyond my control, the B, A, and RL model Macks and parts auction has been cancelled. Sorry for any inconvenience.

you're very welcome Vlad, and thank you for thanking me!

I'm not a real big fan of sauer kraut, but Old Bill once sent me a recipe where you just put ribs in the crock pot, dump the sauer kraut in, don't add anything else, and they were good too.

I don't know much about cooking ribs in a regular oven, I'm a smoker/griller, but I did try a recipe that I saw Jr. Johnson do on tv once. He claimed it would make the best ribs ever- I can't agree with that, but they were good. He cut them up into sections first, then boiled them in a big pot until they were nearly done. Then he put them in a baking pan,poured a whole bottle of Bone Sucking Sauce over them, and baked them at a very high temp. for about 10 or 15 minutes.Very simple,very good. Now, if you're gonna smoke 'em- peel the membrane first, it's that thin membrane on the "bony" side. Work a corner loose with a keen knife, then pull it off, kinda like skinning a catfish.I usually rub mine with a good rub and some brown sugar, then wrap them in plastic the night before I cook them. Then I cook them over indirect heat with the meaty side down until they're about half done- you can see the juices puddle in the "trough" on the bony side that's up. That will simmer and keep the ribs juicy.Then I turn them over and cook with the meaty side up until they're about 3/4 done. Then just wrap them tight in wreynolds wrap and let them cook until the bones pull out easily.Open one end of the wreynolds wrap every so often and check 'em- when you can twist a bone a quarter turn and it pulls right out it's time to eat. And all this takes a while- several hours to do them right on a smoker, the oven recipe only takes a few minutes- but the outcome is worth it. p.s.- as we all know, i'm not one to toot my own horn, but even as recently as the Memorial Day cookout, people have told me they were the best ribs they'd ever had. I think mine's are better than Junior Johnson's. these are from Memorial Day weekend- this is an older picture, but it shows the "bone test" for doneness.

what a coincidence- has Rob been holding you hostage because you're driving a Peterbilt ?

great! Olive has more help- I was afraid he was gonna go off the deep end.

put some chicken wire around them.

here's one for you-nice clean one too!

ditto

BAD DOG, BAD DOG! Everybody likes bunny rabbits,right? I put a chicken wire fence around the garden to keep them out. They are good par-boiled,rolled in flour, and fried though.

that was off of 219 and 55 I think. I left Amma W.V. and went to Bartow, and instead of going up to exit 99 and taking 33 over to Elkins and 250 back down to Bartow like I had good sense, I went across 82,20, and 15 over to 219 and 55 north to 250. Roads weren't bad except for 82, it was about a truck and a half wide and crooked as a dog's leg, 15 was plenty wide but crossed some big mountains.

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That's a good one Pawel- I've exhausted my supply of "likes" for the day, now I gotta take a 10 hour break.