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Grill Masters
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About Tarhead

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    North (not South) Carolina
  • Interests
    Making good food, Making good music, Making nice things out of dead trees.
  1. Now Dave Barry is a different story... "Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." -Dave Barry "Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry
  2. My favorite beer T-shirt quote is a mis-quote. Ben Franklin was not discussing beer when he wrote: "Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy." Oh well....another bubble busted.
  3. Thank Eric! I have a Cast Iron gut. Definitely no problem with gluten. I just got fat. (get it? Butt swelled up? )
  4. Nope...just middle age spreading disease. Beer is the worst offender and is like Carb Crack as far as my body is concerned. I drop weight like a rock if I limit simple carbs.
  5. Used to make my own and got pretty good at it. At the time North Carolina did not allow the sales of "fortified" ales. Unfortunately for me, I figured out I was allergic to Beer. My belly and backside kept swelling up when I drank it regularly. When I stopped, the swelling went away. Now I enjoy a good lip burner on special occaisions. Omegang Three Philosophers is my current favorite with Red meat. http://www.ommegang.com/index.php
  6. The recall is specific for only one model and ~18,500 units. Pretty small in the grand scheme of mass marketing. I imagine a lot of these have already rusted out and been tossed.
  7. We used something like these with an old fashioned Naptha fueled Zippo to heat water in Grafenwoehr when I was keeping the Russians on their side back in 70 something. Coldest time this Southern boy's ever seen! http://www.armysurpluswarehouse.com/produc...h-fuel-4780.cfm I still have a couple in my disaster box.
  8. I saw this on the local news: http://www.cpsc.gov/cpscpub/prerel/prhtml10/10325.html FOR IMMEDIATE RELEASE August 24, 2010 Release #10-325 Firm's Recall Hotline: (866) 671-7988 CPSC Recall Hotline: (800) 638-2772 CPSC Media Contact: (301) 504-7908 Char-Broil Recalls Vertical Gas Smokers Due to Injury Hazard WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product. Name of Product: Char-Broil vertical gas smokers Units: About 18,450 Importer: Char-Broil LLC, of Columbus, Ga. Manufacturer: Ningbo Spring Communications of China Hazard: When the temperature setting is in "low," the smoker's hose/valve/regulator (HVR) assembly does not allow sufficient gas to flow, causing the flame to extinguish. Gas continues to flow and build up inside the smoker. If the smoker is reignited the build-up of propane gas can cause an explosion that bursts the smoker's door open, posing an injury hazard. Incidents/Injuries: The company has received five reports of doors bursting open and hitting consumers. Injuries reported include burns to face and head, head concussion and cuts. Description: This recall involves the Char-Broil vertical gas smokers with model number 07701413. The model number is printed on a metal tag located on the right rear leg of the smoker. The smoker measures 21.5" x 19.5" x 45.5" and weighs 75 pounds. A "G" inside a triangle is printed on the regulator (see photo). Sold at: Walmart and various other retailers nationwide from March 2008 through June 2010 for about $140. Manufactured in: China Remedy: Consumers should stop using the recalled smokers and contact Char-Broil for a free replacement hose/valve/regulator assembly and installation instructions. Consumer Contact: For additional information, contact Char-Broil toll-free at (866) 671-7988 between 8 a.m. and 6 p.m. ET Monday through Friday, or visit the firm's website at www.charbroil.com Regulator with a "G" --- CPSC is still interested in receiving incident or injury reports that are either directly related to this product recall or involve a different hazard with the same product. Please tell us about it by visiting https://www.cpsc.gov/cgibin/incident.aspx The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of serious injury or death from thousands of types of consumer products under the agency's jurisdiction. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard. The CPSC's work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the decline in the rate of deaths and injuries associated with consumer products over the past 30 years. To report a dangerous product or a product-related injury, call CPSC's Hotline at (800) 638-2772 or CPSC's teletypewriter at (301) 595-7054. To join a CPSC e-mail subscription list, please go to https://www.cpsc.gov/cpsclist.aspx. Consumers can obtain recall and general safety information by logging on to CPSC's Web site at www.cpsc.gov.
  9. What one does Trader Joe's use? That's the one I'm using Seriously....someday when I stop traveling so much and have more than 2 days a week at home I'll use my monster Kitchenaid collecting dust in the corner.
  10. Fixed the links. Thanks for the feedback. I'm using a Weber 320 and will rig up a dual shelf similar to the ones I've seen here. Have to check the commercial restaurant supply houses here and see what they have. Schlepping 2 big Pizza stones though Philadelphia International is not my idea of a good time. TSA would probably not let me on the plane with them anyway. If you're in the area where they have stores you should check them out. They have just about everything. I saw big rolls of butcher paper marked down because of shipping damage I would love to have for my shop. There was a wall of tongs ~8ft tall X 16ft wide!
  11. I stumbled on this place last week while in Allentown, PA on business. The had a big selection of Stones and Peels. Is the 7/8" 14 X 16 Corderite stone really worth 4 times the 3/8" 14 X 15 Ceramic stone? http://www.therestaurantstore.com/sub511/p...zza-Stones.html http://www.therestaurantstore.com/sub1179/...izza-Peels.html http://www.therestaurantstore.com/sub506/p...izza-Peels.html
  12. What are you using to measure the temperature? If it's the thermometer that came with the grill it could be out of calibration. Check your thermometer in some boiling water and if it's off call Weber. It should be dead on 212 if you're not up in the clouds.
  13. John (and Tub) if you come I'll provide the glass. I'll even share some of my special Wilkes County Corn juice if you cart off my old Genesis.
  14. I use the following marinade in a ziplock bag for a ~2lb London Broil: 1/2 cup Soy Sauce 1 tablespoon minced garlic (5-6 cloves) 1 tablespoon minced fresh ginger or 1 tsp of powdered Ginger 2 tablespoons of Molasses or dark brown sugar Juice from 1 small Lime or 3 tablespoons of rice vinegar Lots of coarse ground black pepper Put everything in the ziplock, mix well, insert the meat and burp the bag. Seal the bag and pour a glass of Woodford Reserve on the rocks and relax. Let this marinate for an hour at room temp or 2-3 hours in the fridge turning every 30 minutes. Take directly from the bag to the grill (ie: dont rinse or wipe it off) Cook hot as you can to Rare- Medium Rare and char the outside Let it rest for 15 minute under foil off the grill Slice thinly across the grain. Arm wrestle over the end pieces Enjoy.