Recent content by Mike F.

Thanks for the heads up. Just looked at my blade and it is indeed cracked at a rivet hole. Sent my information and received the auto response confirmation email from Cuisinart.

Mildo, I don't salivate very often when I look at pictures of food. But I had to swallow so I wouldn't drown! Darn, That looks good!

That does look good! Brought back memories of me and my brothers fighting over who got that little round bone so we could gnaw the meat of of it. lol

Those bags fit inside my everywhere grill for transport when I go camping. Good for a couple cooks. Love 'em

My wife has made this recipe dozens of times. You do need an oven though. We usually use less sugar than called for. http://tvwbb.com/showthread.php?15057-Cornbread-blue-ribbon-lightly-sweet-and-crusty&highlight=corn+bread

I call this my SLUM-brella

Jim, that's a couple beautiful pieces of beef ya' got going on there. I think that was worth the money. Once in a while ya' gotta splurge. I'm lovin the Buffalo Trace too!

Ned, that is one GREAT idea. My son and I were drooling looking at the pics. He told me "I'm making these". Funny...I show him a the pic of the ingredients then scroll down to the hollowed out pickles. He says to me "I really like where this is going!"

I like this!

Rain?.....who cares? It's all about playing the hand your dealt. You played it well. Good times! p.s. LOVE your grill!

Smoking cheese is best done when outside temps are cool or cold. If the cooker temp gets above 90 or so the cheese will start to sweat (melt). Tough to do in the summer. Have you seen this Smoked cheese I know this post is too late but maybe next time. How did it come out? (The cheese and the...

That meatloaf looks DARN TASTY! And carrot fitters, who'd a thunk? They look great. Beautiful color.

Depending on the wind, I use from 12 to 20.

I would do this- Brined and smoked salmon. Just use stiper instead of salmon.

This is how I did it. http://tvwbb.com/eve/forums/a/...010007575#6010007575