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SkyRider

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  • ChuckGGa, I used a brand new loaner PlateSetter for the Fest, & when I turned it in, they asked me if I wanted to buy it for $18....which I did....can always use an extra. I looked pretty silly hauling it back to Texas on the airline, several p…
  • Mr. Toad,[p]HEY!....YOU WOULDN'T SAY THAT IF IT WEREN'T TRUE!!![p]"ZAPPPPPPPPP!!!" I JUST MADE YOU AN HONORARY TEXAN!!!
  • GMS, I use them all the time...flour, etc, but favourite is whole wheat/whole grain...which are lo-carb. They are great when you are entertaining, b/c all you have to do is put out the fixings, let your guests assemble their own, & then bring…
  • Bordello, I use that sauce a lot, in many variations. Yesterday I did about 5 lbs of Salmon, to wit: Smoked the Salmon @ about 150-160 w/pecan wood for 1 hr, at which point it was cooked...then basted it w/ a mixture of 2/3rds Raspberry Chipotle &…
  • Spring Chicken, Hey Chicken...just talked to Chubby & he's planning on "helping" (sic) you next weekend also...so I guess you've got 2 (Yes, count them, TWO!) Go-Fers to help next weekend...if you want.......H.
  • Sandbagger, If I can go, I'll bring margaritas....but I don't share well.....why dont' you come down? We could set our hair on fire...........H.
  • Spring Chicken,[p]Think you already know what to do...pizza, shrimp, etc, things that cook up fast & are easy to distribute...we do a lot of Pillsbury "demo" cookies too, shows off the heat retention/baking attributes of ceramics...When & wh…
  • Alphasmoker, Have done it several times....seems to make the meat a bit more tender "earlier"...& less shrinkage. Rinse it well after brining, keeping the brine cold... Does NOT make it salty...don't be afraid to inject marinade either, but no…
  • Mark from Utah, Mark...ditto on using some tech info from the Whiz...+ it might be interesting in your presentation to point out that what you are doing is using oriental technology that is 2-3000+ yrs old that has been brought into the 21st centur…
  • Sandbagger, Saw your gospel bird done @ 500 for an hour...looks like you threaded the needle this time....will be trying this tonite per your instructions, but will be using manual rotisserie...you didn't mention what kind of beer you marinated you…
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