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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: Sounds like a good deal. You might need a new grate. Let us know how it goes. </div></BLOCKQUOTE> I sure will. Odd thing is I haven't...

I emailed the guy back and had a few questions. Then emailed again and said I'd just come by tomorrow. I'm giddy with excitement.

Living in a small community the odds of finding anything decent on craigslist is small. Well I stumbled upon a performer that is about 45 minutes away. Was wondering if the $100 pricetag is a decent buy

Great thanks!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille: Here is a variation of the popular roadside chicken. I smoked these w/cherry strips (my brothers pre-kitchen cabinet mistakes) and in...

edit: Fixed to match Bryan's correction. I used a recipe similar to this except I didn't use mustard. I may try this next time. I use this as a light sauce on a chicken sandwich I really like using Weber's New Orleans Cajun seasoning. I really like horseradish so the kick of that is a...

I've been making these recently. I'm still trying to perfect these though. I do use Emeril's Creole seasoning on the pickles before I dip them in my batter. My batter is AP Flour Salt Pepper 1 egg More Creole seasoning to taste New Castle beer I used milk the first time and it turned out...

Thanks Ray, I just checked out the original post and saw the EDIT. I never thought to check the OP.

Is there a specific reason some are leaving the oil out? I've seen this a few times.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I've never done them in a fry pan--just deep fried or baked. A pan could work but you'd have to be careful. I figure about 5 or 6 hard=boiled...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Scotch eggs. They're hard-boiled eggs that are then wrapped in a lay of bulk pork sausage, then breaded, then deep fried. I serve sliced...

I wasn't sure where to put this. I searched fryer and most of the results were in this forum. Chris you can move this if deemed necessary. We're heading to the UVa/VT game saturday and this weeks items are anything that can be cooked in the fryer. This will be an early cook (noon kickoff) so...

What kind of vodka do you use that gets slushy? I generally keep a bottle in the freezer and it's never been slushy. I'd prefer it that way though

I've often wondered if the bread crumbs on mac and cheese (baked) is a regional thing. No one in my family uses them and whenever we have pot luck dinners (church or work) I've never seen any used. As for my Mom's recipe. I know she uses 1 egg and milk before she bakes. Lots of extra sharp...

I still haven't tried the simmering technique, but we did have some last night that ended up marinating for 2 days in the Paul Newmans. I was leary and thought it was going to have a strong taste of the marinade, but it didn't. We both made a comment of how good it was. I accidently picked up...

I picked some of this up at the grocery store awhile ago. I have it simmering in my dutch oven on the stove at the moment. I picked up some andouille sausage and chicken tenderloins that I diced and precooked. I'm anxious to see how this turns out. I've never had Jambalaya before and I see it...

Thanks Kevin, My wife and I eat BBQ Chicken a good bit and ever since I read this thread I always marinate in the Newmans OO&V and 90% cook indirect. I use my gasser when I'm low on time. It's a winner here. I'm going to try simmering in the sauce once day for longer than I have in the past.

Kevin, Something I've been curious about and this may be a silly question. Does letting it simmer in the sauce change the outcome of the meat/flavor any opposed to just basting the sauce on and putting over high heat to "crisp" up a little? Or what advantage do you feel you get by letting it...

I've never cooked for a party that large but to ME it seems a LITTLE overboard. Not much though. 100 people and 150 pieces of chicken (albeit thighs and wings) plus 4 shoulders plus sides. Then again I may be totally wrong. I guess you have to factor in how many people will 4 shoulders that...

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