Tarheel

Hey Buck......haven't talked with you in awhile. Hope everything is well in your world. Looks like we have a tie on the cats name. Really not a cat person but he is helping with the moles and the dog doesn't mind him. Its been a beautiful weekend here......getting a lot of yard work done and listened to some music last night. Apparently too loud....the wife took the lap top to the bedroom and closed the door. Yes Harry....got to get the keys back. Seriously we haven't let him in the house....he has his own home but apparently likes getting fed at both places. Time to get some breakfast and start pressure washing the house. Enjoy the rest of your weekend. Chuck

Thanks for the kind words Keith. Since Bluesboy told me about your recent news you have been in my thoughts quite a bit. I know that things will work out for the best. If you ever need a break you have an open invitation to come to the Port City and share ribs and music with us. Do what you have to.....we can rebuild your system later. Chuck

We have this new stray cat that has taken up at our house. He is good company for our 13 year old lab and he also digs up moles in the yard so we feed him now. No inside visits or vet calls cause we know he belongs to neighsbors through the woods a way and we don't want to get attached. The cats name is Squeaky but I have planned to rename him either Jimmy Buffet or Otis Campbell (from the Andy Griffith show). I thought I would let forum members vote on their favorite even if its not the ones I had planned. No particular reason for these names....just came to mind. All votes appreciated. Chuck

Hey Tom from Norway.....welcome to the forum. Don't know the answer to you questions....but hang in there and someone will give you some good advice. Don't be a stranger we need some new ideas. Chuck

Mark we were posting at the same time.....sounds like a busy weekend for you. Hope the memorial day weekend goes well with all your grilling plans and five days off. Rest up and we will compare recipes next weekend. Chuck

Everything turned out okay.....tenderloin of beef, corn...on the cob, valdalia onion, and italian bread. The vodka tonics were good as well and tommorow night its rack of lamb and popping the top on that Dalmore cigar malt. Is life good or what? Chuck

Okay....so everybody has quit smoking now right? Good.... we just raised the longevity of forum members by 4.7 years.....Not bad. Chuck

Can you find good bar-b-que in Colorado? What are the sauces like? Do the folks there grill differently from us southerners? Anything exotic? Just curious since you have live in the south and west. Chuck

Welcome to the forum Ulloaal. Water marks can be tough. Had a similar flaw on some dark McIntosh ML-1C. Mine were due for a total refinish so they were completely stripped. You may be able to mask off the top with tape and plastic. Take off the old finish with lacquer thinner and 0000 steel wool. After it dried I lightly sanded with 220 grit to blend the damaged area which is lighter in color. Then put on several coats of tunge oil or poly and have glass cut for the tops to prevent further damage. Hopefully others will have less labor intensive tips for you.

Not ready to let this thread die so check in guys. Whats on the grill this weekend? I am refurbishing one of the two Webers with a new coal grate and a new cooking grate. May just do steaks one night....maybe some filet mignon. Will wrap a slice of bacon around the outside edge and cook the filets medium rare along with some Vidalia onions and maybe grilled french bread with butter and garlic. Bought a bottle of Dalmore Cigar Malt for grilling time. A friend from California is here checking out some locations for a new HBO series he will be producing. We have been to a lot of bars looking for the right one for the first show[] Peter always enjoys southern food and misses our sweet tea.....says no one in California can make it right. He also loves bar-b-que and gravy biscuits from McDonalds with the little bits of sausage. Funny the things you miss when they are not available. Okay Mark, Kaiser, Dee, Seti, Arky, Phil, Bluesboy......whats on your menu? Chuck

Way to go Gary! We have some quitters.....and thats a good thing. Continued success to you all.

A bad day at work....Okay.... we have them time to time but look what you have recently accomplished....smoke free for three weeks! Have a beer or two, crank that music up, and be very proud of yourself[Y] Chuck

Dee....your advice is always welcome. Thanks to you and Mark for your comments. What I did wrong was close the bottom vents completely. Like you guys said the bottom vents need to be open a little. In the past I have left the bottom ones open all the way and adjusted the top. If the fire was to hot I just cooked indirectly. It was a big slab of grouper and needed a little more heat than I was providing. You know I have been told not to wash the cooking grate just to wire brush it but mine is getting kind of funky. May have to buy a new one or pressure wash the old one. I have a friend that has used the same Weber since the late 70s and I guess mine are at least 8 years old. Weber use to send litte booklets with products and cooking tips but I haven't received one in some time. Chuck

The grouper was tasty. I have never worked with the lower air controls on the Weber before and actually choked the coals down too much. It was a learning process and next time should be better. I cooked the chicken for an hour first with the air intake at half open and then closed it completely for the fish. Not a bad meal at all........ just threw off my schedule for dinner a little. Thanks for the tips Mark. Chuck

Made it to the seafood market. Asked what was swimming this morning......got to have fresh. Ended up with 1 and 1/2 pounds of grouper. The most pricey at $14.95 a pound. Followed Marks italian and lime juice marinade recipe. Hate to waste a grill fire for just a little fish so I also bought some chicken thighs and wings for tommorow night. This afternoon Bluesboy made some Dinosaur cookbook dry rub and a double batch of the mutha sauce. We split that up and both will be used on the chicken tonight. I am going to slow cook the chicken and later turn everything down a notch and put on the fish and asparagus. Marinated the asparagus in oil and vinegar and sea salt. The coals are going and its a vodka tonic and 20 minutes of the Players Tournament before the chicken goes on. Hope all of you have a pleasant afternoon as well[] Chuck

Never made it to the grocery store....worked in the yard all day except for a quick trip to Bluesboy's shop. He has built several pairs of modded khorns and La Scalas and is preparing to build a pair of full range single driver speakers using a Fostex driver. The speakers will be on pedestals. The plans look pretty neat. I may buy a pair to match with my vintage HK tubed receiver in a second system. So anyway as I mentioned the wife is out of town so now it looks like leftover italian and nothing on the grill. Just too tired to get started. Sunday night the grill will be going. Iam just a stones throw from a seafood market and there will be fish and maybe some shrimp on the grill even if it rains. Just played Mark Knopfler's Sailing to Philladelphia....great cd...with Van Morrison and James Taylor and others. Chuck

Thats a great shot of the Salmon.....man I can almost taste it. Mark is that 25 minutes over the coals or are you doing indirect cooking? If you were a little closer I would have to invite myself to dinner. That filet looks wonderful. Chuck

DTEL.....Very nice. Mark.....I am going to buy a spray bottle and apple juice today and try your tip. Like you I watch the Food Channel a lot and have my favorites. I like to watch Bobby Flay when he challenges other chefs to cook offs. I like to watch Sandra Lee especially when she wears something provocative[] read low cut. Wife is out of town so its just me and my 14 year old lab Kate here. May go to the Harris Teeter and have then cut a 2" thick sirloin and marinate that for a while in soy, fresh ground pepper and fresh garlic. I will grill some asparagus along with the steak while enjoying a drink or two. Mark I agree the grilling ritual is therapeutic. Chuck

"We are pretty confident this time and think it will work". It has to". James is right in his comments....and it is not just semantics. The above quote has three words that I consider hedgers. Take out "pretty" and "think". Change "It" to "we". Your line would now read "We are confident this time and it will work". "We have to" quit being understood. This is a much more powerfull and assertive statement that gives you ownership of the solution. It speaks of conviction and is more than words it is a mindset that you must adopt. Chantix is a tool but you are the solution. Not trying to be preachy......just trying to help. Chuck

Thanks for the replies. I have used Weber charcoal grills for 10 years.....it was gas before that. I live about 400 feet from a salt water creek that runs into the Inland Waterway and the gas grills always rusted out after 2 seasons. Don't have that problem with the Webers. Mark....I am with you on the social aspect of grilling.....I too like it all... especially the part about having time for a drink or two while you are waiting...first for the coals....then for the meat. Dee....you need to do more of the deer sausage and sell small packages to forum members. Bluesboy and I are going to cook up some sauces again this weekend. We plan to make a double batch of the Dinosaur Mutha sauce and maybe their mopping sauce. Will let you know how it goes. Its Friday so what will you be grilling this weekend? After a day of yard work its nice to start the coals....mainade the meat and just kick back. I travel during the week so its nice to stay close to home on the weekends. Happy grilling[][8][D]

Wouldn't that be a good time[8][] It really is time to go to Memphis again....it's been much too long. Thanks for the tips Mark, Seti, Kaiser. You guys sound like real grill masters. Lets stir things up a bit......charcoal or gas? I keep it simple and cheap....charcoal and 2 weber grills. Mark....the Dinosaur site says the mutha sauce is out of stock? I will look again tonight. Chuck

Thanks for the recipes Bluesboy......I've tried them and they are definitely keepers. Mutha sauce is a little involved (lot of ingredients) but worth the effort. Wonder if it will take the skip out of track 8 of "Modern Times" by Bob Dylan....a brand new cd from Amazon I just now played.....I hate it when that happens. Chuck

Amy, Bob Riff, Tommyboy.....keep it up....you are inspiration to others who are about to make the same decision. I smell success or is that just fresh air. Chuck

Any of you guys have a special wing recipe? I hear Spongeworthy makes some really fine wings and I look forward to trying his in a week or two. Bluesboy does a great job with ribs. If your wings are noteworthy let me know your secrets. Chuck