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  • On their web site they still show the same type of bottle as on your table in the picture. My bottle was a gift and I had not seen them before so don't know if mine is new or real old. Maybe my friend was unlosding some of his old stock. Mike
  • Thanks Frank. I love creamed corn and that one looks good and easy. Mike
  • Thanks for the info. I allways like trying rubs and sauses from different regions. I'll have to give it a try when I get home this weekend. I see they have a web site and it can be ordered online. Mike
  • Thanks, I was wondering what it would go best with.
  • I think he thought that being from TN I might not be used to sauses with a 'bite'and was giving me a warning. I can handle it pretty well but do have a limitation factor that might be a little lower than average in your area.
  • I see there are a few of us Leon Redbone fans around. Great pictures. Mike
    in Great day Comment by TNmike April 2011
  • Kroger does have it in my area. Same aisle as salt.
  • Congrats!! Glad all are well.
  • Sleight of hand is good as I'm easily amused and don't even want to know the trick.
  • Zippy, I always enjoy your posts because I never have any idea of just what to expect!! Again, another very creative post. :silly: Mike .
  • Gator, you can have mine if you want it. If it gets any larger than this it really does some damage. Likely not visible but this probably took a couple of years off of the life of the roof. The EGGS held up just fine though. :laugh: Mike
    in OH, HAIL Comment by TNmike March 2011
  • Ribs are always a good cook. .
    in Ribs again Comment by TNmike March 2011
  • Is that Centralia, IL?? I lived there in '73-'74 I was young and single so spent a lot of time in Wamac :woohoo: :side: :silly: so didn't attend any of the High School ball games. Mike
  • That looks like my kind of place! As seen on the forum the mention of 'our' Spring Chicken is always a good thing! but-If there are any places in the area that I should not drop the name 'Spring Chicken' please let me know. Thanks again, Mike
  • Thanks Judy. I stayed in Lafayette Monday night, then headed to New Iberia and Erath, big cities a little south. I'll be sure and check the Gator Cove and Chef Will next time I'm there, I think it will be mid April when I'm there next. Mike
  • Thanks Frank. I always go on food overload when I make it to the area. So many different foods that I like from the area it's always hard to decide. I saw your post last week so looking for some fresh boiled crawfish/mudbugs and haven't had a chanc…
  • I'm at the Hampton Inn on MLK for tonight and tomorrow night. I'll have to see if I can find an address for Big Als for tomorrow, meeting some others this evening. As for the house, I'd have to figure out how to sell mine in TN 1st. Nothing movi…
  • I've always cooked at least 50% of the time, if not more. Post BGE I probably cook 75%. My Wife is a good cook but I just enjoy cooking. Now both post and pre BGE I only clean about 15-20% of the time. Mike .
  • I'd heard the mudbug season was just getting started. I'm headed to LA Monday and can't wait to get some bugs. Mike .
  • Zippy, again another very inventive and creative cook. The gears in your brain seem to always be moving at high speed when you cook. Looks good. Mike .
  • John, I've seen some of your previous posts and have always enjoyed them. Your adventures and photographs are truly amazing to me. You are a true photographer, most of the rest of are just picture takers. Thanks again. Mike
  • WOW!! Great pictures John. I couldn't stop with just the kiln pictures. Thanks for sharing. Mike
  • I'm sure RO has several other plants so yours may come from somewhere else. There are several other buildings that are not in the pictures. I have no idea if lump, briquets or both are produced at this plant. Well, I guess they have to make lump …
  • I had posted them a couple of years ago but thought there may be enough newer members that might like to see them. I used to pass directly in front of the plant back years ago on my way to visit my parents and you could see and smell the smoke mile…
  • Molly, always enjoy your cookn' and hiken' pics. Keep it up. Mike
  • I usually light the XL in 3 places. About 30-60 seconds to light each spot. You still have to let the VOC's burn off for several minutes, the same as any other lighting method. Really not a big time saver. Now if you want even faster you can get …
  • Most of the lump with white ash you see in the pic is used lump. I had just stirred and added a little new lump on top. It was a short 350* cook so I didn't fill.
  • WOW! Lawyers on call! I did save the link so my wife would know who to call before she called 911. :laugh: I did check mine out close after reading the posts about them. Another thing I do is to remove the head from the tank after using. With…
  • By the tank and with the lock button on. :pinch: I did hold it properly, by the head and with my finger on the trigger except while taking the pic. So yes, I was living on the edge for a few seconds.
  • Jason, it's down at the bottom. Here's a link.
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