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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

Checked HD by me today and they had Hickory, Mesquite, Apple and Cherry. 5 lb bags for $6 and change. Nice looking chunks but I figured I'd only get about 3 or 4 cooks out of it. Nice to see the apple and cherry though. That's new around here. Thanks for the heads up!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: Got me some yesterday at the BORG*. Regards, Chris * Big Orange Retail Giant </div></BLOCKQUOTE> Chris, thats funny.LOL Never...

This works for me. I also use it on grilled chicken. 1/2 cup ketchup 1/4 cup white or cider vinegar 1 small onion, chopped fine 1 clove garlic, crushed 1 tablespoon Worcestershire sauce 1/4 cup packed brown sugar 1/2 teaspoon dry mustard DIRECTIONS 1. Combine ingredients in a...

I use wild cherry alot. I love it. Works well with fish. Not too strong, but adds a very nice color. Works great with chicken also. Use it

I enjoy drinking a nice fresh glass of Hoptical Illusion, Summer Ale or any one of the other fine beers I can pour from my reusable glass growler filled Here. A fine brewery located just half a mile from my home. And yes, I do take advantage of it!