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Thanks Don; I just signed up for Cooks Country. Gonna try that chicken here pretty soon.

Hi Don; I do Cornell chicken and everyone loves it but it looks like you have a rub on yours before you sauce it. Is that what I see or is it just me? I use nothing but the sauce. Does the rub change the taste any from the original method. If you did use a rub may I ask what it was. I'd love to...

I live about 18 miles from the Case plant and museum and believe me I have seen collectors pay big bucks for some of their knives no longer made at the yearly gathering. You may want to check into this site and see if you can search out the set. Look at what is marked on the blade to go deeper...

Never seen any weber like that before. If it doesn't have a Weber name anywhere I would think the person selling it is just might be trying to pulling someones leg. JMO!

Don't really remember the date. Probably around the time you did. I'm just getting gun shy of ordering things I guess. In June I bought a rifle from a guy in Montana and he shipped it to a dealer out here about 15 miles away. The dealer died the day before it got there and NYS came in to go over...

I ordered mine just after this thread started to see if I could get it at thet price. Well, my check has been cashed but I have not received a ****ed thing yet. Giving me new thoughts about nu temp.

I've been a knife fanatic and have been sharpening them since about 1960 and I'll say this, Ron G. said it straight out. Couldn't add too much more to it. Get a good steel, learn the angle to put the edge back on. Practice on your cheap knives, LOL, then you can maintain that good one.

Thanks from me at least. Is the probe attached to the cables or are they seperate? If attached you'd think it show on the cable.

I don't have one but after looking at the pic of it I don't see a probe. Just some kind of small knob or something. Does this check the meat or just grate temp? How would the knob go into the meat very far? Confused on this one.

http://www.walmart.com/catalog...o?product_id=3342508 This is the one I bought to add to my toys. Once you get the hang of it it's pretty much set and forget it kind of thing. I'm doing a few small mods but nothing serious. HTH

Another one that is pretty good is the GOSM (Great Outdoor Smokey Mountain). They have a 16" wide, a 20" wide and the one they call the Big Block. I have the 20" and like it very much. If you can get one grab it because they are hard to find now. Kmart was carrying them and I got mine there for...

6" semi flex Forschner boning knife. Best all around knife you can use. Enjoy the day.

If you can swing it get a 6" semi-flexible and a 6" stiff boning knife. You won't regret it. I have 11 of their knives and love them. I think I use the chef and the boning knives the most for every day use. Good knives for sure.

When I bought this one it was called the bullet. Can't remember the year, maybe 3 years ago. The one before that had the wood handles and had for a few years but was stolen over night while sitting outside a cabin in a state park where my son had taken it to use it as a grill for dogs and...

IMHO go back to the stone. Get a good double grit Arkansas stone. Medium one side fine the other. Now comes the practice with some old knives (Not serrated). Depending on the stone you buy, follow the instructions to prepare the stone for use Oil or Water). You want a stone at least somewhat...

I have, tho not lately, but my pit was made of concrete blocks lined with aluminum foil and home made expanded metal turning racks. Also butterflied. It's been awhile tho. Maybe this summer if the hog prices don't go sky high I'll do one. My neighbors and I have been talking about it quite a lot...

Excellent thread. I thank you all. I just ordered one because of this thread. Enjoy the day. Chuck W.

I'm a pretty lucky guy in this respect. I can walk out behind my house about a hundred yards and hit 5-6 apple trees in the field and then into the woods and I have oak and maple. A few miles up the road I can get cherry and some hickory along with many other kinds including grape vines. A...

Thank You Larry...gonna give that a shot real soon.

I use Texas BBQ rubs all the time on beef and pork both and love it. The "Sprinkle" is good too on steaks if you don't over sprinkle. The "Wild" does not mean hot or anything like that. It was originally made up for a wild game seasoning rub but through time it and comments from buyers it got...