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Phil and Ray, I have dozens of those coupons in my purse. They seem to show up in several publications that come in the mail. I often hand one to the person behind me in line if he/she doesn't have one, especially if it looks as if they have something expensive. It's fun. I saved someone...

Errr, Phil. Let me know how you make out using a 20% off coupon at Bed, Bath and Beyond on a $1.29 item. :D Rita

I've been using toothpicks for years, but I cut the thick slices before inserting them, one from each side. I still have those turkey lacers somewhre (I'm amazed that they are still selling them) and never thought of using them. They would be much easier to insert than toothpicks since they...

I've found that La Choza translated means "hut" or "shack." I hope that they weren't closed down for what you might be implying! Not in the U.S....pleeaze!

As Charlie Brown would say, "Good Grief!" Surely not dog meat! "Dausage" immediately made me think of the one who first jumps up and kisses me when I come in the door. These days, after 55 years, Weber (yes, Weber) is just a little faster than my Sweetie. Rita

You're a good man, Chris Allingham! :)

Oh my. I looked for a half hour. So much for my searching skills. Sorry for sending you extra work Chris. Rita

Chris, thank you very much! This is my go-to sauce; occasionally I make a sweeter, thicker one for a second choice but this is the one that runs out first. Since there is relevant information throughout the thread, would it be possible to move the whole thread to the Sauces forum so that when...

Thank you Len. This recipe is certainly has a feel of Kevin's. It's a very nice website too. Rita

I've been trying to search for the original of my favorite BBQ sauce, a Kansas City-Style Sauce with Dried Chiles and Pineapple Juice by Kevin Kruger. It apparently did not make it to the new website. The old URL is: http://tvwbb.infopop.cc/groupee/forums/a/tpc/f/1980069052/m/5180058813 I...

Bob, that sounds like a great tip. Thanks for passing that on. I'm thinking the grinding might automagically happen during the pinching process. I'll be sure to pay attention the next time I use it. Geir has consistently been a valuable contributor here. I enjoy his attitude and I enjoy...

Clint, I like to grind my larger grains (1/8" to 1/4" max.) of pink salt at the last minute as a finishing salt, not so much for the flavor, but for the salty, crunchy texture that gives a little surprise and burst of saltiness when biting into the food. I just bought my first Maldon sea salt...

It must be that they choose from among the best posters of websites. Rita

Thank you, Bill. I did figure it out when I started playing with it. I should have deleted my post. It's pretty unique. Rita

On my PC, I have always used Alt+0176 on the numbers keyboard. If I leave out the "0", like Rooster, I get: ░ , whatever that is. Rita

I posted this link in the Sauces section but in case you missed it... SWEET AND STICKY SRIRACHA DRUMSTICKS - who is going to be the first to try this one? Just in time for the holiday weekend. Rita

SWEET AND STICKY SRIRACHA DRUMSTICKS - who is going to be the first to try this one? Rita

How did you get it to play? It seemed stuck on the up load, showing the mitt with the right arrow pointing toward the circle on the right. Rita

CJohnstone....Aberdeen, as in Scotland? How nice to have you as part of our group! Welcome here, and our best wishes for your forthcoming wedding. Keep the fires burning! Rita

You might try checking in at DadCooksDinner. Mike is a long-time member here but hasn't been active recently; he is very into rotisserie grilling and might have a tip or two. He has published a book or two on rotisserie cooking and his website is a fun place to visit. Rita (not a relative...