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That's a good point Cullen, I wish I knew someone, that's why I wanted to ask you guys. Even the DVR is not a big issue with me although I will probably want it later. As I said, losing reception is my biggest concern. I know these are dumb questions but I tend to freak out when I purchase big...

Thanks guys. That really helps me with my decision. I will probly go with dish only because it's a little cheaper. The football package doesn't interest me so that is not a concern. I just want more regular TV shows to watch. I have a Netfex account so I get plenty of movies. I think I was the...

I am considering getting satellite TV. Not sure which is better, Dish Network or Direct-TV (Dish seems to be cheaper). I have basic cable right now but the price is higher than satellite and I want to get more channels. Does anyone out there have Satellite TV and can you give me your opinions...

Here is a question I have about knives. We got a knife set as a Christmas present years ago. I have no idea what kind they are but I know they are pretty cheap. Every knife has a serrated edge so trying to sharpen them is pointless. I have tried and they don't keep an edge. Everyone says not to...

I did the butt in the oven lastnight and it came out great. I ended up foiling it when it hit around 165 because I was short of time as it turned out. When I foiled it I added a splash of cider vinegar and a splash of apple cider to it. It was incredibly moist and made a great sandwich. Topped...

Sounds good. Thanks again

Thanks Kevin. Will do. All I have to do is tent it right? Or wrap the whole thing?

Time is not a concern for me. All I was going to do was put rub on it and put it in the oven at 250 until it is fork tender like I do in the WSM. I wasn't planning on adding anything to it. Just put it on a rack in a roasting pan uncovered. It's only a small one for me and my wife(around...

Has anyone ever cooked a butt in the oven? Being disabled, it's hard for me to get out to the grill in the winter so I thought I would try one in the oven low and slow. Any tips would be a great help.

I do it all the time also. My garage is detached. I do it just inside the door. The only thing I do is remove any gas cans when I use the chimney starter which I lite outside of the garage. Flames and gas fumes don't mix too well.

Agreed, it is excellent. I do what Kevin does and salt the meat first. You get much better control of your salt content. And also, forget about paprika. Use different chiles instead.

OK smart@ss,you convinced me,I'll dump it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ron "Rondo" hanson: Well said....H2O also steams the meat reducing the drying tendency slightly..... However, cold windy weather mandates omitting H2O...

I don't want to throw it out. If anything, I will just continue to use it as a garnish. And I agree with you Jim, you are a smart@ss.

I have a jar of parsley that I dried from a plant in my garden this year. I didn't want to throw it out after the season so I dried it. What can I use it for? The only thing I ever use parsley for is as a garnish. I never see recipes that use it as part of the ingredients. As I said I only see...

I'm with Paul. After seeing them a couple of times on TV I am not impressed with them. I found most of the stuff they make is very average. You can make food that is much better from this web site. Plus I find them very,very annoying.

Call Weber. I had the same thing happen to the cover of my kettle and it is kept in the garage. It was only a year old so I gave them a call and they sent me a new one with no questions asked.

I add it to my BBQ sauce whether home made or store bought. It adds a nice kick.

I agree with Lou. You can brine self basting birds. Use less salt than you usually do. You can also add different flavors to the brine like apple cider or different herbs and spices. Last years turkey was self basting and after I brined it with apple cider and burbon it was the most moist and...

Hi Charlie, I don't have a injection recipe but I would cook the turkey at around 350 dgrees to get a crispy skin. I think 220-250 is too low. If you are doing the minion method try putting a chimney of lit coal on top of the unlit ones. You should be able to get high heat from that. Again...