The only thing it has to do with woodworking is burning wood to make food
taste good, but I have to share this one anyway.
I was at Wally-World looking at garden stuff with SWMBO. I was standing in
front of a stack of grills, not looking at them, when the garden department
manager called out to me "Hey, I just marked those down to $30!"
I started looking, thinking. Maybe... I have a grill, it has been
faithful, and I have put a dozen whole cows through that thing over the
years I've owned it. It's ugly, but it has done the job for what must be a
decade now.
I was scratching my beard, still pondering on it. The grill in question was
nicer than mine, and $30 was a good deal. I was about to grab it, but
hadn't yet made a move in that direction, when she came back and said "OK,
here, I have to get rid of these things. See that over there? That's the
last one, and I can let you have that one for $30 too if you'll just save
me from having to find some place to put it.
It was originally $98, marked down to $50, and I got it for $30. It's HUGE.
It weighs close to a hundred pounds. It has all kinds of glinkleflutzits
and blinfths the likes of which I've never seen on a charcoal grill. It's
not quite big enough to roast a whole hog, but it's good for anything short
of that.
Damn shame it's supposed to snow tonight. Damn shame. I can't wait to fire
this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
Now all I need is for the corn on the cob to come in. I guess I'll be
waiting awhile on that score, unless I cheat and buy some at the store.
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
http://rosegarden.sourceforge.net/tutorial/
On Wed, 23 Feb 2005 17:38:28 -0500, the inscrutable Silvan
<[email protected]> spake:
>It was originally $98, marked down to $50, and I got it for $30. It's HUGE.
OK, you suck. (Why do all these great deals only show up when
we can least afford to buy them, hmmm?)
>It weighs close to a hundred pounds. It has all kinds of glinkleflutzits
>and blinfths the likes of which I've never seen on a charcoal grill. It's
>not quite big enough to roast a whole hog, but it's good for anything short
>of that.
Is it gas or charcoal? Being single, I can get buy on the $18 Walmart
tabletop gas grill. I did get a 10gal tank and adaptor hose for it,
though.
>Damn shame it's supposed to snow tonight. Damn shame. I can't wait to fire
>this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
Rumor has it that a certain Buffaloite (Buffalosian?) was caught on
film BBQing in the snow a few years ago, so it DOES happen. A little
weather never stopped a hunger for a STEAK, man.
>Now all I need is for the corn on the cob to come in. I guess I'll be
>waiting awhile on that score, unless I cheat and buy some at the store.
Corn turns to sugar within a few hours. Grow it and reap the many
rewards. (I'm kinda fond of those bigass corn spiders myself.)
-----------------------------------------------------------------
When I die, I'm leaving my body to science fiction. --Steven Wright
----------------------------
http://diversify.com Comprehensive Website Development
Very nice score! Believe me, you can grill in the snow, if you want to.
SWMBO will stare at you kinda funny the first time you do it
(DAMHIKT), at least until the soup's on. NOthing like a taste of
summer, esp. in the wintertime. Bigger risk for you is once she knows
you can do grill in bad weather, "let's order pizza" could become "why
don't you just fire up the grill tonight, you can use my umbrella."
Enjoy the grill!
Silvan wrote:
> The only thing it has to do with woodworking is burning wood to make food
> taste good, but I have to share this one anyway.
>
> I was at Wally-World looking at garden stuff with SWMBO. I was standing in
> front of a stack of grills, not looking at them, when the garden department
> manager called out to me "Hey, I just marked those down to $30!"
>
> I started looking, thinking. Maybe... I have a grill, it has been
> faithful, and I have put a dozen whole cows through that thing over the
> years I've owned it. It's ugly, but it has done the job for what must be a
> decade now.
>
> I was scratching my beard, still pondering on it. The grill in question was
> nicer than mine, and $30 was a good deal. I was about to grab it, but
> hadn't yet made a move in that direction, when she came back and said "OK,
> here, I have to get rid of these things. See that over there? That's the
> last one, and I can let you have that one for $30 too if you'll just save
> me from having to find some place to put it.
>
> It was originally $98, marked down to $50, and I got it for $30. It's HUGE.
> It weighs close to a hundred pounds. It has all kinds of glinkleflutzits
> and blinfths the likes of which I've never seen on a charcoal grill. It's
> not quite big enough to roast a whole hog, but it's good for anything short
> of that.
>
> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to fire
> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>
> Now all I need is for the corn on the cob to come in. I guess I'll be
> waiting awhile on that score, unless I cheat and buy some at the store.
>
On Wed, 23 Feb 2005 15:38:28 -0700, Silvan wrote
(in article <[email protected]>):
>
> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to fire
> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
That is the lamest excuse I ever heard!
Get cracking!
(you suck!)
John T <[email protected]> writes:
>And I grill year round here in WI. I'm on my 3rd or 4th propane grill in
>about 10 years or so, and have about 4 20# bottles of propane on standby. :)
You're going too cheap on your propane grills if they only are lasting 3
years on average.
My parents got a cheap Charbroil or similiar that lasted 4 or 5 years
before it rusted apart. They bought a $400 Ducane with lifetime warranty
and they've had it at least 10 years with no problems and no warranty
replacements.
Brian Elfert
GregP wrote:
> On Wed, 23 Feb 2005 19:33:40 -0800, Larry Jaques
> <novalidaddress@di\/ersify.com> wrote:
>
>
>>Rumor has it that a certain Buffaloite (Buffalosian?) was caught on
>>film BBQing in the snow a few years ago, so it DOES happen. A little
>>weather never stopped a hunger for a STEAK, man.
>
>
> Buffalonian [def] One who lives in the Miami of the North
> (or Anchorage of the South, depending on pov)
>
> There was a photo several weeks ago of two guys playing
> golf. And if you stand on the shore of the Niagara River near
> the town of Lewiston any Saturday morning when the air temp
> is at least 10 degrees, you'll see 10-20 boats' worth of fisher-
> men angling for steelhead.
Jaypers. Maybe they should be "Buffaloids"?
Larry Jaques wrote:
> But nobody can breathe for a mile downwind. I had too-close neighbors
> in Vista and being downwind was hell. I had to close up the house even
> in 100-degree days to get away from the airless environment they make.
> Gas is much cleaner in that respect, too.
Feh. Not a problem here. Worst case, I make some neighbors hungry.
> I don't notice any difference in taste between the two if they're
> used properly, allowing the flame broiling. That's especially if
> true if there is lava rock in the bottom of the gas cooker.
And you call *me* a heathen.
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
http://rosegarden.sourceforge.net/tutorial/
Speaking of grills, yesterday I was at the real hardware store, and they
had on for sale, a "texas" charcoal grill. That sucker was 4' diameter,
and was "only" 999.00. Big, but I'd only need the whole thing a couple
times a year.
And I grill year round here in WI. I'm on my 3rd or 4th propane grill in
about 10 years or so, and have about 4 20# bottles of propane on standby. :)
John
"Silvan" <[email protected]> wrote in message
> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to
> fire
> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>
> Now all I need is for the corn on the cob to come in. I guess I'll be
> waiting awhile on that score, unless I cheat and buy some at the store.
>
> --
> Michael McIntyre ---- Silvan
What???? You got a gloat and now you're going to wus out because of a little
snow? Real men grill year round.
.
Now I'm going to have to teach you how to make your own charcoal. All you
need is a steel drum with a lid. Some things are done better with charcoal
over the wood itself.
--
Ed
http://pages.cthome.net/edhome/
"Silvan" <[email protected]> wrote in message
news:[email protected]...
> The only thing it has to do with woodworking is burning wood to make food
> taste good, but I have to share this one anyway.
snip of a gloat
Ok, so what're you going to be making out of hickory to feed that beast?
Post pics. ;-)
Joe
>
> --
> Michael McIntyre ---- Silvan <[email protected]>
> Linux fanatic, and certified Geek; registered Linux user #243621
> http://www.geocities.com/Paris/Rue/5407/
> http://rosegarden.sourceforge.net/tutorial/
SWMBO will stare at you funny? Mine pushes me out the door ... rain, snow,
sleet, hail or dark of night, if it can be grilled, she wants it grilled.
"Dave Miller" <[email protected]> wrote in message
news:[email protected]...
> Very nice score! Believe me, you can grill in the snow, if you want to.
> SWMBO will stare at you kinda funny the first time you do it (DAMHIKT), at
> least until the soup's on. NOthing like a taste of summer, esp. in the
> wintertime. Bigger risk for you is once she knows you can do grill in bad
> weather, "let's order pizza" could become "why don't you just fire up the
> grill tonight, you can use my umbrella."
>
> Enjoy the grill!
>
"Edwin Pawlowski" <[email protected]> wrote in
news:[email protected]:
>
> "Silvan" <[email protected]> wrote in message
>> Damn shame it's supposed to snow tonight. Damn shame. I can't wait
>> to fire
>> this thing up, slap some meat on it, crack open a cold one...
>> Ahhhhhh.
>>
>> Now all I need is for the corn on the cob to come in. I guess I'll
>> be waiting awhile on that score, unless I cheat and buy some at the
>> store.
>>
>> --
>> Michael McIntyre ---- Silvan
>
> What???? You got a gloat and now you're going to wus out because of a
> little snow? Real men grill year round.
> .
> Now I'm going to have to teach you how to make your own charcoal. All
> you need is a steel drum with a lid. Some things are done better with
> charcoal over the wood itself.
Now I'm going to have to do up some sausages on the grill tonight...
Thanks, guys! Good idea!
Patriarch
Lew Hodgett <[email protected]> wrote in news:obaTd.4051$MY6.1275
@newsread1.news.pas.earthlink.net:
> Patriarch wrote:
>
>> Now I'm going to have to do up some sausages on the grill tonight...
>
>
> Even if they aren't "Brats", assume you will be marinating in beer,
> unless of course, it is Italian, then we have other methods.<G>
>
> Lew
>
They usta be Italian. But they are now a warm memory. :-)
jo4hn <[email protected]> wrote in
news:[email protected]:
<snip>
> Just got back from a very nice vacation in Oz and NZ to find about 5
> feet of snow. Had to hire a serious skip loader to dig into the
> driveway. I can't even SEE my barbeque! LOML is right: the weather
> won't get better until we throw Bush into a volcano.
> mahalo, (and ;-) )
> jo4hn
>
I thought the protocol specified a virgin?
Glad to hear you enjoyed your trip.
Patriarch
Lew Hodgett <[email protected]> wrote in news:uacTd.4206$MY6.387
@newsread1.news.pas.earthlink.net:
> Patriarch wrote:
>
>> They usta be Italian. But they are now a warm memory. :-)
>
> Next time you grill those puppies, try parboiling them first/
>
> Put sausage and bout 1/4" water in a covered cast iron skillet for about
> 10 minutes, then finish on grill.
>
> Then of course if you are true to Dago cooking, you have some sauted
> onions and peppers along with some great hoagie buns to properly adorn
> that Italian sausage.
>
> BTW, glad you enjoyed it.
>
> Lew
>
That's how it was done, minus the onions. My wife's father was Italian,
from Queens.
His mother took it as a challenge to teach my mother-in-law 'how to cook
for Tony.' Some skills get passed on.
Patriarch
Brian Elfert <[email protected]> wrote in
news:[email protected]:
> John T <[email protected]> writes:
>
>>And I grill year round here in WI. I'm on my 3rd or 4th propane grill
>>in about 10 years or so, and have about 4 20# bottles of propane on
>>standby. :)
>
> You're going too cheap on your propane grills if they only are lasting
> 3 years on average.
>
> My parents got a cheap Charbroil or similiar that lasted 4 or 5 years
> before it rusted apart. They bought a $400 Ducane with lifetime
> warranty and they've had it at least 10 years with no problems and no
> warranty replacements.
>
> Brian Elfert
>
I'm on my third tablesaw in 7 years. It's not because I wore them out.
Patriarch
Edwin Pawlowski wrote:
> "Silvan" <[email protected]> wrote in message
>
>>Damn shame it's supposed to snow tonight. Damn shame. I can't wait to
>>fire
>>this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>>
>>Now all I need is for the corn on the cob to come in. I guess I'll be
>>waiting awhile on that score, unless I cheat and buy some at the store.
>>
>>--
>>Michael McIntyre ---- Silvan
>
>
> What???? You got a gloat and now you're going to wus out because of a little
> snow? Real men grill year round.
> .
> Now I'm going to have to teach you how to make your own charcoal. All you
> need is a steel drum with a lid. Some things are done better with charcoal
> over the wood itself.
Just got back from a very nice vacation in Oz and NZ to find about 5
feet of snow. Had to hire a serious skip loader to dig into the
driveway. I can't even SEE my barbeque! LOML is right: the weather
won't get better until we throw Bush into a volcano.
mahalo, (and ;-) )
jo4hn
"Silvan" <[email protected]> wrote in message
news:[email protected]...
> Patriarch wrote:
>
>> They usta be Italian. But they are now a warm memory. :-)
>
> That's not fair, guys. I can't eat Italian sausages anymore. They taste
> so
> good going down, but they tear my stomach all to hell, and they don't
> taste
> so good for the next three days. :(
>
> Some certain spice. No idea what it is. Probably the stuff they put in
> there so you don't taste the asshole. :)
fennel?
>
> --
> Michael McIntyre ---- Silvan <[email protected]>
> Linux fanatic, and certified Geek; registered Linux user #243621
> http://www.geocities.com/Paris/Rue/5407/
> http://rosegarden.sourceforge.net/tutorial/
In article <[email protected]>,
Silvan <[email protected]> wrote:
[snipperectified]
> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to fire
> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
Ssscuuuze me? No grillin' in the snow?
There is nothing I like better than pissing off the entire neigbourhood
with the wafting scent of burnt offerings in the middle of winter.
Best time to run a smoker is in the winter. I can smell mine half-a-mile
away.
You did good Michael, therefore thou sucketh.
All you need now is a deal on a parka, eh?
Will wrote:
> What was your address again?
>
> Guess you'll have to take up woodturning so you can make lots of
> charcol. :-)
Not a problem. Woodturning isn't good for much other than making
interestingly shaped but otherwise useless bits of wood. I got a million
of'em. (Not good for *much*, I said. Yeah, there are a few actual
practical applications for the technology, but mostly it's just fun making
silly string.)
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
http://rosegarden.sourceforge.net/tutorial/
Patriarch wrote:
> They usta be Italian. But they are now a warm memory. :-)
That's not fair, guys. I can't eat Italian sausages anymore. They taste so
good going down, but they tear my stomach all to hell, and they don't taste
so good for the next three days. :(
Some certain spice. No idea what it is. Probably the stuff they put in
there so you don't taste the asshole. :)
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
http://rosegarden.sourceforge.net/tutorial/
Bruce wrote:
>> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to
>> fire
>> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>
> That is the lamest excuse I ever heard!
>
> Get cracking!
>
> (you suck!)
OK, how about "Damn shame I have to leave in a couple hours, and I won't get
to use it tonight?" That was the whole story, or I probably would have
fired it up already.
I'm going to fire it up tomorrow. The snow will melt off the top. :)
Down side. Now I need to buy a bigger freezer. :)
And Larry, it's a charcoal grill. More fuss, more muss, but three times the
taste IMHO.
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
http://rosegarden.sourceforge.net/tutorial/
What was your address again?
Guess you'll have to take up woodturning so you can make lots of
charcol. :-)
Silvan wrote:
> The only thing it has to do with woodworking is burning wood to make food
> taste good, but I have to share this one anyway.
>
>
> It was originally $98, marked down to $50, and I got it for $30. It's HUGE.
> It weighs close to a hundred pounds. It has all kinds of glinkleflutzits
> and blinfths the likes of which I've never seen on a charcoal grill. It's
> not quite big enough to roast a whole hog, but it's good for anything short
> of that.
>
> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to fire
> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>
> Now all I need is for the corn on the cob to come in. I guess I'll be
> waiting awhile on that score, unless I cheat and buy some at the store.
>
--
Will
Occasional Techno-geek
On Wed, 23 Feb 2005 23:33:01 +0000, Edwin Pawlowski wrote:
>
> "Silvan" <[email protected]> wrote in message
>> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to
>> fire
>> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>>
>> Now all I need is for the corn on the cob to come in. I guess I'll be
>> waiting awhile on that score, unless I cheat and buy some at the store.
>>
>> --
>> Michael McIntyre ---- Silvan
>
> What???? You got a gloat and now you're going to wus out because of a little
> snow? Real men grill year round.
Even in the Yukon. A little snow, feh!
--
Luigi
Replace "nonet" with "yukonomics" for real email
www.yukonomics.ca/wooddorking/humour.html
www.yukonomics.ca/wooddorking/antifaq.html
On Wed, 23 Feb 2005 23:33:01 +0000, Edwin Pawlowski wrote:
> "Silvan" <[email protected]> wrote in message
>> Damn shame it's supposed to snow tonight. Damn shame. I can't wait to
>> fire
>> this thing up, slap some meat on it, crack open a cold one... Ahhhhhh.
>
> What???? You got a gloat and now you're going to wus out because of a little
> snow? Real men grill year round.
Even in the Yukon. A little snow, feh!
--
Luigi
Replace "nonet" with "yukonomics" for real email
www.yukonomics.ca/wooddorking/humour.html
www.yukonomics.ca/wooddorking/antifaq.html
Patriarch wrote:
> They usta be Italian. But they are now a warm memory. :-)
Next time you grill those puppies, try parboiling them first/
Put sausage and bout 1/4" water in a covered cast iron skillet for about
10 minutes, then finish on grill.
Then of course if you are true to Dago cooking, you have some sauted
onions and peppers along with some great hoagie buns to properly adorn
that Italian sausage.
BTW, glad you enjoyed it.
Lew
On Wed, 23 Feb 2005 19:33:40 -0800, Larry Jaques
<novalidaddress@di\/ersify.com> wrote:
>
>Rumor has it that a certain Buffaloite (Buffalosian?) was caught on
>film BBQing in the snow a few years ago, so it DOES happen. A little
>weather never stopped a hunger for a STEAK, man.
Buffalonian [def] One who lives in the Miami of the North
(or Anchorage of the South, depending on pov)
There was a photo several weeks ago of two guys playing
golf. And if you stand on the shore of the Niagara River near
the town of Lewiston any Saturday morning when the air temp
is at least 10 degrees, you'll see 10-20 boats' worth of fisher-
men angling for steelhead.
On Fri, 25 Feb 2005 03:18:42 -0500, the inscrutable Silvan
<[email protected]> spake:
>Down side. Now I need to buy a bigger freezer. :)
You FREEZE meat, you filthy heathen?
>And Larry, it's a charcoal grill. More fuss, more muss, but three times the
>taste IMHO.
But nobody can breathe for a mile downwind. I had too-close neighbors
in Vista and being downwind was hell. I had to close up the house even
in 100-degree days to get away from the airless environment they make.
Gas is much cleaner in that respect, too.
I don't notice any difference in taste between the two if they're
used properly, allowing the flame broiling. That's especially if
true if there is lava rock in the bottom of the gas cooker.
---
- Sarcasm is just one more service we offer. -
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