On Fri, 18 May 2007 20:13:44 -0500, "The Fat Man®"
> wrote:

>Curly Sue wrote:
>
>
>> All that over burning newspaper... Very impressive display.
>
>
>Yes. Might I remind you that you are the **** who created the stink.
>
>Will you throw shit at me next as you masturbate furiously?

There are other newsgroups for your fantasies.

Sue(tm)
Lead me not into temptation... I can find it myself!

On May 18, 2:19 pm, Sheldon > wrote:

> "alot" is not a word.
> And naturally you'd need to hunt for your pecker, with tweezers and a
> loupe... like searching for a tick.

uh? wha? was it good?

Sheldon wrote:

> "alot" is not a word.
> And naturally you'd need to hunt for your pecker, with tweezers and a
> loupe... like searching for a tick.
>
>

How can I hunt with tweezers with no hands or feet Sheldon?

On May 18, 6:24 pm, Food Snob > wrote:

> Bullshit. If you had no arms, you'd be using voice recognition
> software, which unlike you, *knows* the English language.
>
> --Bryan

my thing is communication, not proper grammar

On May 18, 11:12 pm, Barry > wrote:
> On May 18, 6:24 pm, Food Snob > wrote:
>
> > Bullshit. If you had no arms, you'd be using voice recognition
> > software, which unlike you, *knows* the English language.
>
> > --Bryan
>
> my thing is communication, not proper grammar

And you communicate what an asshole you are quite well, I must say.

The Fat Man® wrote:

> What do you call a guy with no arms and no legs when he goes deep sea
> fishing?
>
> Bait.


An woman places an ad for a man!
it said, "doesn't hit on wife, doesn't run out on her and MUST be good
in bed"

dude with no arms and legs shows up.. explains how he can't hit her or
run away from her..

she says.. yes, but you must be good in bed...

he says.. "how do you think I rang the doorbell"

I done told that on here before!

lawd, im getting worse than...
<spinning the bottle>

CYBERCAT

she ain't had none in a long time

"Barry" > wrote in message
>
> my thing is communication, not proper grammar

Proper grammar assure good communication. Kids doing their "thing" is one
of the reasons our education system has gone to crap.

Barry wrote:
> On May 18, 10:55 am, Food Snob > wrote:
>
>> Then you wrote, "WE SAID! WAIT TILL THE FLUID BURNS OFF"
>>
>> Those are not the same thing. Just because "the flames die out,"
>> does
>
> baaah!
>
>> If you made an effort to use reasonable grammar, capitalization,
>> punctuation, etc. you might get a better reaction.
>
> cut me some slack, I don't have any arms or legs, typing can be a
> little tedios, alot of hunt and peck.


What do you call a guy with no arms and no legs when he goes waterskiing?

Skip.


What do you call a guy with no arms and no legs on a baseball team?

First base.


What do you call a guy with no arms and no legs when he goes deep sea
fishing?

Bait.


Irreverently yours,
TFM®

Barry wrote:
> Sheldon wrote:
>
>> "alot" is not a word.
>> And naturally you'd need to hunt for your pecker, with tweezers and a
>> loupe... like searching for a tick.
>>
>>
>
> How can I hunt with tweezers with no hands or feet Sheldon?


Are you serious? Does he look like a ****ing typewriter?

Imbecile!


TFM®

On May 18, 11:51 pm, "Edwin Pawlowski" > wrote:
> "Barry" > wrote in message
>
> > my thing is communication, not proper grammar
>
> Proper grammar assure good communication. Kids doing their "thing" is one
> of the reasons our education system has gone to crap.

goonie goo goo

On May 18, 11:18 pm, Vinko Bogataj > wrote:
> On May 18, 11:12 pm, Barry > wrote:
>
> > On May 18, 6:24 pm, Food Snob > wrote:
>
> > > Bullshit. If you had no arms, you'd be using voice recognition
> > > software, which unlike you, *knows* the English language.
>
> > > --Bryan
>
> > my thing is communication, not proper grammar
>
> And you communicate what an asshole you are quite well, I must say.

i'ts the <don't do it barry stop> it's the... <im tellin ya>

it's the, this is the best we can do bunch

dysfunctional AT BEST

the HELL you know about me nigga, you wanna get real?

or just be a little crying ass

Steve Wertz wrote:
> On Fri, 18 May 2007 07:36:02 -0400, Van wrote:
>
>> However, I don't worry about that 'cause I use lump & start it in a charcoal
>> 'chimney' with a few crumpled sheets of newspaper. Don't have newspaper??
>> Whaddya think the supermarkets put that stack of weekly circulars right by
>> the door for??
>
> You won't use lighter fluid but you'll use those glossy,
> chemical-laden circulars?
>
> -sw

have you tried that new varnish? it's got cherry AND oak flavors in it

On May 18, 11:38 pm, Barry > wrote:
> On May 18, 11:51 pm, "Edwin Pawlowski" > wrote:
>
> > "Barry" > wrote in message
>
> > > my thing is communication, not proper grammar
>
> > Proper grammar assure good communication. Kids doing their "thing" is one
> > of the reasons our education system has gone to crap.
>
> goonie goo goo

Did no one notice the subject-verb agreement issue?
Grammar is singular, and requires assures, not "assure."

--Bryan

"T" > wrote

> As to grilling, I'm in the market for one. I don't want to spend a
> fortune. Some of those gas grilles are upwards of $500! Whatever
> happened to the $99 gas grill?

Not worth the effort it takes to bring them home and put them
together. I had a few of those over the years, after a couple of
summers they were shot. I just bought new flavorizer bars and
grates for my 11 year old Weber and it's practically new again.
Cart's still as sturdy as ever.

nancy

"Food Snob" > wrote in message
>> > Proper grammar assure good communication. Kids doing their "thing" is
>> > one
>> > of the reasons our education system has gone to crap.
>>
>> goonie goo goo
>
> Did no one notice the subject-verb agreement issue?
> Grammar is singular, and requires assures, not "assure."

Correct. It was a typo that caused the error

On 19 May 2007 04:14:48 -0700, Food Snob > wrote:

>On May 18, 11:38 pm, Barry > wrote:
>> On May 18, 11:51 pm, "Edwin Pawlowski" > wrote:
>>
>> > "Barry" > wrote in message
>>
>> > > my thing is communication, not proper grammar
>>
>> > Proper grammar assure good communication. Kids doing their "thing" is one
>> > of the reasons our education system has gone to crap.
>>
>> goonie goo goo
>
>Did no one notice the subject-verb agreement issue?
>Grammar is singular, and requires assures, not "assure."
>
>--Bryan

Nobdy cared but the grammar police came out anyway. You'll do us a
better service by correcting those who don't know when to use less or
few, vs someone who didn't hit s on the keyboard hard enough.

--
See return address to reply by email

"Steve Wertz" > wrote in message
...
> On 18 May 2007 13:59:27 -0700, Food Snob wrote:
>
>> So, you think that a few balled up pieces of newspaper smell worse
>> that lighter fluid?
>> Really?
>
> I like the smell of lighter fluid. Well, OK, maybe not *like*
> but I like it better than newspaper.
>
> I use lump and ... <gasp> ... starter fluid. As long as you have
> a shallow fire pan, the residue burns up and out of the unit. If
> I had a Weber kettle or other deep grill, I might use a chimney.
>
> But I've never had any luck at all getting lump started with
> newspaper.
>
> -sw

With a chimney it only takes 2-3 sheets, honest. Paper burns in about 2
minutes, then the lump has started on the bottom, and the 'chimney effect'
makes the rest get going in about 10 minutes - just enough time to assemble
the stuff to bring out, pour another cocktail & prep a side or two. The
chimney I have was purchased at Wally-mart for about $7-8 six years ago,
btw.

I, too, have started lump with starter fluid, but now use the
chimney/newspaper deal whenever I can.

It's not like you were burning a PILE of newspapers (like trash). In fact,
as soon as you ignite those 2 sheets that are balled up in the bottom
chamber of the chimney, the charcoal starts to light and THAT'S what you
smell (for Curley Sue).

Works for me.

Van

"Steve Wertz" > wrote in message
...
> On Fri, 18 May 2007 07:36:02 -0400, Van wrote:
>
>> However, I don't worry about that 'cause I use lump & start it in a
>> charcoal
>> 'chimney' with a few crumpled sheets of newspaper. Don't have
>> newspaper??
>> Whaddya think the supermarkets put that stack of weekly circulars right
>> by
>> the door for??
>
> You won't use lighter fluid but you'll use those glossy,
> chemical-laden circulars?
>
> -sw

Got a LOT less chemical than fluid, Steve. Our stores use the regular flat
newsprint. Plus, it's gone in a minute or two.

I've used my share of lighter fluid over the years ($$$). It's just that
now the chimney method seems cleaner, PLUS ya get the whole batch of red
coals at once to cook over with fewer hotspots.

I still use fluid when I'm lighting 40 pounds + in my chicken pit, though (I
can cook 75 halves per batch). That would take more chimneys than I could
manage . . . .

Whatever works for you.

Van

On May 19, 7:23 am, "Michael \"Dog3\" Lonergan"
> wrote:
> Food Snob @e 65g2000hsc.googlegroups.com:
>
>
>
> > It is made with soybean oil, vinegar and sugar. Three things that
> > have no business in a decent mayo.
>
> LOL... Bryan is a mayo purist. I love it. BTW, do you buy any jarred
> mayo? If so, what kind and why?
>
> > Just buy a regular Weber Kettle. What? $80?
>
> You directed this to someone else but I'll respond. I have a gas grill and
> a Weber Kettle. I use both on a regular basis. I have a question for you
> and any other posters that care to respond. Even after this last, bitter
> cold winter, we still have enough firwood to last a lifetime. It's
> seasoned oak. Do you, or anyone else, use regular firewood in their Weber
> or other charcoal type grill or smoker? If you do, is there anything
> special I should know about? I haven't tried it but I'd eventually like to
> use up the oak. I'll not get into the lump vs. Kinsford debate but I
> usually use lump.

If it is well seasoned, oak is nice. You have to split it up pretty
small, and let it burn down more than a tastier wood like hickory, but
go for it. I've cooked over oak quite a few times when I've made beef
kabobs by sticking the skewer inside the door of my Franklin stove. I
usually did this on really cold days.
Yeah, I know, you're not supposed to...
>
> Michael
> --
> This is how it works in my house. Click the pic to enlarge it:
http://tinypic.com/view.php?pic=42ko0mf
> -remove "foodie" to email

--Bryan

Steve Wertz wrote:
>
>> With a chimney it only takes 2-3 sheets, honest. \
>
> I bought a chimney and was never able to get it started with any
> amount of newspaper. Fuggit - I use lighter fluid sensibly, and
> I turn out great BBQ (and grilled items).
>
> -sw

The little Hibachi we have doesn't even need a chimney with lump
charcoal because it has excellent draft. All it needs is a couple sheets
of paper crumpled up on the grate with the charcoal on top. The bigger
one does. The key is the paper needs to be loosely crumpled up so it can
burn fast.

"Michael "Dog3" Lonergan" > wrote in message
>
> > Just buy a regular Weber Kettle. What? $80?
> Even
> after this last, bitter cold winter, we still have enough firwood to
> last a lifetime. It's seasoned oak. Do you, or anyone else, use
> regular firewood in their Weber or other charcoal type grill or
> smoker? If you do, is there anything special I should know about? I
> haven't tried it but I'd eventually like to use up the oak.

Yes, you can. You need a clean burning fire to use raw wood. Add a small
piece or two at a time to the glowing/burning coals.
I can't supply the specifics,'cuz I just add wood for flavor, but you might
ask TFM®. I believe that he cooks with wood, but usually on a larger scale
than a kettle.

> I'll not
> get into the lump vs. Kinsford debate but I usually use lump.
>
Good.

Good luck with your venture, and good eating.

BOB

"Steve Wertz" > wrote in message

> On Sun, 20 May 2007 09:05:36 -0400, Buddy wrote:
>
> > Steve, you put the paper under the fins that hold up the charcoal.
> > Crumple up one, nor more than two sheets and don't wind them into a
> > ball so tight that it's too dense to breath. If it's not lit in a
> > gale and you start with dry materials and still can't get it to
> > light, then you should probably stick with a gas grill.
Uh oh. ;-)
>
> And you should kiss my butt.
> http://tinypic.com/fullsize.php?pic=4pjwkn4
>
> -sw

In about 6 or 8 hours (from that picture), I'd gladly KISS that Butt!

BOB

>> You don't even have to let it go white. With lump there's no nasty
>> chemicals to burn off first. As soon as it's well lit you can dump
>> it out and start cooking.
>>
>>
>> Ms P
>
> Exactly. When all the coals are lit, dump the chimney into the grill or
> smoker. Depending upon the length of the cook, you may have to start
> another chimney, but I don't think we've ever needed more than two - even
> during a long 12 hour cook.
>
> kili
>
>

Tried the lump tonight. It started great with the chimney. I dumped it
out and let the grill heat up a bit to burn off the old stuff that was
on the rack.

I noticed that the temp did not increase as it usually does with regular
charcoal. The burgers and steaks took maybe a bit longer to cook, but
everything was great. After we finished eating we noticed that the temp
on the grill had increased quite a bit.

I also cooked some portobello mushrooms with the meat. Very good!

And even though it was a bit chilly and windy outside, we used our
heaters and were fairly comfortable.
--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

Caryn Nadelberg wrote:
>>> You don't even have to let it go white. With lump there's no nasty
>>> chemicals to burn off first. As soon as it's well lit you can dump
>>> it out and start cooking.
>>>
>>>
>>> Ms P
>>
>> Exactly. When all the coals are lit, dump the chimney into the
>> grill or smoker. Depending upon the length of the cook, you may
>> have to start another chimney, but I don't think we've ever needed
>> more than two - even during a long 12 hour cook.
>>
>> kili
>>
>>
>
> Tried the lump tonight. It started great with the chimney. I dumped
> it out and let the grill heat up a bit to burn off the old stuff that
> was on the rack.
>
> I noticed that the temp did not increase as it usually does with
> regular charcoal. The burgers and steaks took maybe a bit longer to
> cook, but everything was great. After we finished eating we noticed
> that the temp on the grill had increased quite a bit.
>
> I also cooked some portobello mushrooms with the meat. Very good!
>
> And even though it was a bit chilly and windy outside, we used our
> heaters and were fairly comfortable.

Congratulations! Sounds like you did well. :~)

kili

kilikini wrote:


>> You don't even have to let it go white. With lump there's no nasty
>> chemicals to burn off first. As soon as it's well lit you can dump
>> it out and start cooking.
>>
>>
>> Ms P
>
> Exactly. When all the coals are lit, dump the chimney into the grill
> or smoker. Depending upon the length of the cook, you may have to
> start another chimney, but I don't think we've ever needed more than
> two - even during a long 12 hour cook.
>
> kili


Ahem...That's because you rarely stay awake through a 12 hour cook.

With briquettes that would take 3 chimneys. The beauty of lump is that you
can just toss it into the WSM in it's raw, naked form and it will burn just
like wood. (Mebbe cause that's what it is)


TFM®

In article >,
"The Fat Man®" > wrote:

>
> When I dump my lit lump into the grill or smoker, I have a genuine wood
> fire. Using Kingsford or most other briquettes what you have is a coal
> fire. Anthracite coal. The head man at Kingsford blatantely spewed it out
> on 'How it's made' (I think) some months ago.
>
> Now go ahead and Google "Anthracite coal",

You numb nuts let an important aspect of barbecuing get away. Briquettes
http://en.wikipedia.org/wiki/Briquettes . What idget be wanting to cook
with lignite and anthracite coal? Lord have mercy on your families and
friends. Just plain dumb idea.

- Billy
Coloribus gustibus non disputatum (mostly)

Billy Rose wrote:
> In article >,
> "The Fat Man®" > wrote:
>
>>
>> When I dump my lit lump into the grill or smoker, I have a genuine
>> wood fire. Using Kingsford or most other briquettes what you have
>> is a coal fire. Anthracite coal. The head man at Kingsford
>> blatantely spewed it out on 'How it's made' (I think) some months
>> ago.
>>
>> Now go ahead and Google "Anthracite coal",
>
> You numb nuts let an important aspect of barbecuing get away.
> Briquettes http://en.wikipedia.org/wiki/Briquettes . What idget be
> wanting to cook with lignite and anthracite coal? Lord have mercy on
> your families and friends. Just plain dumb idea.

Wow. The context of the post just flew right past you.
--
Dave
www.davebbq.com

> GUEST wrote:
> I personally like the flavor charcoal adds to meats and corn on
the
> cob.
>
> Gas is fine too, but it doesn't seem to add any flavor.
>
> When lighting charcoal, I always let the flames die out before I
add
> the meat and shut the lid.
> otherwise... you will taste the lighter fluid.
>
> Barry

Between gas and charcoal... no brainer! Charcoal is
the best for flavor.

riiight, but come to find out, real grillers you something called "lump" wtf
that is

"LongJohns4" > wrote in message
...
>
> > GUEST wrote:
> > I personally like the flavor charcoal adds to meats and corn on
> the
> > cob.
> >
> > Gas is fine too, but it doesn't seem to add any flavor.
> >
> > When lighting charcoal, I always let the flames die out before I
> add
> > the meat and shut the lid.
> > otherwise... you will taste the lighter fluid.
> >
> > Barry
>
> Between gas and charcoal... no brainer! Charcoal is
> the best for flavor.
>