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this is the one i use http://www.deepsouthdish.com/2...-boiled-custard.html 1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half) 3/4 cup of sugar 1 teaspoon of all purpose flour 6 egg yolks, reserve egg whites 1 overflowing teaspoon of...

do you have a Home Hardware around you? i know its on their website canadian tire also carries the ideal brand as well as the genie brand which makes garage door handles,

they are so low in price because they switched the size of the bags from 11lbs to 12 pounds

you might want to try your local Home Depot...from another forum i am on it is for the 11.1 pound bag....just show them the picture posted and most will honor it...my local HD doesnt carry it

Ford is nice guy but sure loves his ribs sweet..lol i helped push his golf cart back into his trailer when it ran out of juice..

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I'm also amazed that you went from 140 to 190 in 3 hours. </div></BLOCKQUOTE> as you know every cut of meat acts differently...i have had butts...

i use an 8" dish as well as the piece i cut out of the bottom..all wrapped in few layers of heavy foil.

awesome cook

looking good..time to get her down and dirty..lol

i thought i would share one of my go to desserts. these are real easy to make but a little time consuming..its a great way to get your kids or grandkids to help you out 1 pkg brownie mix of your choice(i try and get on that has frosting in it) 1 pkg cream cheese 2 tablespoons apricot...

if you paint it black, use high temp engine enamel..it is shinier than high temp grill paint. do you have an academy sports around you? they have the thermometers for $6 but have small deep fryer thermos for $3..thats what i use. where or if you want mount your thermometer in the lid or on the...

skip the foil...gets you a nice crispy restaurant potato with thick skin i personally let my taters bake low and slow in the oven. oil and salt applied to outside.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: you will find that you will cook on it more often. once i used mine i started using it more and more. wait till you make a mini smoker...

these these place sausages in biscuits and roll up deep fry for a couple of minutes serve with nacho cheese or your favorite dip

yes it had to be done..lol 4 eggroll wraps cream cheese green onions 4 slices bacon fry bacon,saute onions in bacon fat..set aside fill eggroll..fry couple of minutes each side..let cool a bit

1 cup coleslaw mix(the stuff precut up in the bag,no sauce) 1 spring onion cut up garlic powder 1 tsp soy sauce white pepper(fresh black will do) 2 tablespoons crushed peanuts 1/2 cup bean sprouts 2 tablespoons Padang Peanut sauce as many shrimps as you need(i put 3-4 in each roll)depending on...

this is what was left after nine hours of burn time...i closed all vents after that and it went out.

mine started in the 50's...lit about a cup full of lump then piled around this was almost 5 hours into the cook

awesome eats there John... i did a test on mine the other day when i did my chuckie, i still had lump left after over 8 hours

i mounted one on the side, i like it better..i like knowing what the temperature is at grate level. i like to be able to control the heat at grate level.. the dome temp to me doesnt really matter because i am not cooking at dome level..just my opinion. my thermometers are accurate as i test...