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Okay folks I didn't realize you all were the food police. I say to each their own and if you don't want toeat something please don't but don't insult my methods of cooking. with that I will take my leave of this wretched and vile bulletin board for elitists.

If you really need something abrasive to clean off the gunk use a plastic scrub pad (without soap added) and some sand. Good old clean playground sand will work but if you happen to have any mortar sand around it will work better (angular edges versus rounded on beach and playground sand). Do...

It will be pulled pork that I will BBQ the day before, starting at 4 in the morning to be done on time. I will also have fried chicken, kielbassa and plenty of sides. I am thinking fresh hams are probably the thing to cook. Just trying tro get some ideas. Thanks for all the help.

Am planning a party for July 4. Have about a 100 people coming. I am going to BBQ pork. How much do you think I should buy? 30 lbs? 50 lbs? Also will have other food there but BBQ is going to be the highlight. :chef:

Soaking the fillets in water, milk or buttermil can hhelp that. A lot depends on when the fish was harvested, how long it was in the store etc. It's been a while since I cooked catfish but I think the last time I soaked them in water and a couple of drops of lemon juice in the refirgerator for...

Gadzooks, actually the brown trout thrived in Spring Creek after the Mirex contamination. The population flourished and even the mayflies seemed to do a little better since the no-kill regs were put on Spring Creek. Eating a fish out of that creek though is a horse of a different color. A lot...

Got all the garden in last week. Replanted it this past weekend to replace what the rabbits and squirrels ate. Had frost last night. I had the sensitive plants covered but won't know the extent of the damage until later today. Have wonderful spinach and green onions now. The peas are...

We have had fresh asparagus from the garden for a little over a week now but yestrday we picked our first fresh spinach. I know it's late but we have had cold and rain here for a while. Had a fresh spinach salad with feta cheese and olive oil dressing. Fresh green onions next week. Yum. The...

How about serving the sea bass with some of those french fried onion rings you buy in a re-sealable bag? Simple no fuss. Serve over or on top and great flavor.

Here's a hint. If you need to build heat fast (in the winter or when you add new charcoal) try an electric leaf blower spaced with the discharge nozzle a couple of feet away from the open bottom. It doesn't take long to get the fire burnin! A minute or two at the absolute most. Sometimes you...

Something or other is bound to get us all. Too much coffee, too much sex, too much chocolate, too many cigars, too much booze. So we cut it all out and get hit by a bus as we cross the street. The plastics industry (except maybe in that large Asian country) works diligently to make safe...

We have one and we use it a lot. Things turn out well and it beats standing outside in the rain with the gas grill. My only criticism, and I know it is to protect me from myself, is that it doesn't seem to get hot enough to really sear stuff hard. Other than that we use it and like it. Also...

Enjoy and don't be afraid to experiment. The occasional frying of something or other will help the seasoning. I like to do ribs in mine (I have two) slowly with a few coals. Also I have a breakfast thing I do. It's not unique but it is good. 1 bag frozen hash browns 1 large onion 1 large...

Add more garlic. Maybe some oregano. Salt and pepper will help too. Serve with hot sauce to be added by the diners. This is pretty close to a deer camp staple.

Here in SC PA we have peas and spinach in the ground. You could also plant radish and maybe carrots. Leaf lettuce is ok if you have one of those small dome covers for over it. Garlic should be in from last year and onions with the next dark moon. Good luck.

Charcoal Lasting In my own experience getting charcoal to last 5 hours at cooking temperatures was a near impossibility in my old Brinkman. I would ususally add a handful of briquettes periodically (4 or 5 every hour) and did not use an ash grate. Also if it is windy or cold use a windbreak...

A number of years ago when I was a volunteer firefighter if the tones went off between 4 and 6 pm we could almost count on a "food on the stove" call. Most times it was out when we got there but every once in a while we had a working kitchen fire. Most all of them could have been avoided had...

I agree with Bob and constance and Jeff. I especially liked the part about leaving the crock pot in the cabinet. :lol: The absolute worst thing you cand do to venison is overcook it. I like to marinate it, braise it and cook it with some mushrooms.

Check in the seed catalogs about plant height. Some things grow better with other plants such as peppers and tomatoes go together and leaf lettuce and green onions. Here's a link that I find useful The GardenWeb Forums - GardenWeb It's getting time to start tomato and pepper seeds. I am...

Try adding two or three tablespoons of dark brown sugar when you begin to cook it. It will take away some of the sharpness.

They are really good! Here's a link to their menu. strip Their hallmark is all sandwiches are topped with cole slaw, tomatoes and french fries, onions by request. It is probably the most famous restaurant in The Burgh. If younz is ever out der ya otta try em.

Super Bowl Fare As a black and gold dyed in the wool Steelers fan who was born and raised in Western Pennsylvania I am familiar with the tailgate fare of Steeler fans; pierogies, kilebassa, rigatoni, you know, pretty much the standard fare at a firehall wedding reception. I was really hoping...

Go Steelers!!!! Go STEELERS! Pennsylvania Superbowl this year! I've been a fan since they wore those throwback uniforms the first time. :lol:

A few years back I went to a convention in Lexington, KY. Some friends of mine were already there and we agreed to meet in the hotel bar at 4 pm. I was there first and asked the bartender about Kentucky whisky. I asked him which was the best of what was on the shelf. He said the best wasn't...

I have lived in SC PA for the past twenty three years or so. There are a bunch of great restaurants and dining is always a treat. I don't get over your way much but on one occasion I ended up in Lancaster and I believe it was the Cattleman's Restaurant or the Stockyard or something like that...