dem beats

It also provides a level of safety. But thats why they have different events some with suits. some without.

x2

kick azz sir

what did you get from the brown santa today?

I love that line. Along with "where are all the white women at?"

eh some dudes grow big from the sled. My legs did. The hammer strength squat replicating machine made them flare like none other but squats are still teh king IMHO.

nature of the beast. UPS completely destroyed the packing that FI uses, and they use top notch stuff. Most other subs would have been damaged in the box I got, but my Fi was PERFECT. They build robust drivers. Just sit back, have a lemonade and relax. Shipping sucks no matter what.

squats?

woot dere it is! http://www.cnn.com/2008/TECH/06/30/doomsda...r.ap/index.html I'll take 2 please.

I kind of liked this unit while looking around. I don't like how low to the ground it is, but I can always bring it to a higher working level. http://www.backwoods-smoker.com/index.php?...4&Itemid=85

At times.... but usualy you're stuck. I didn't move much to rent my home, but I priced mine low so I have enough people to pick and choose, and I'm giving the current renters a sweetheart deal.

I used the george foreman when I worked at a retail store and had many long alone hours. It was better than trying to manage a cook top. I think it's a big hunk of crap though now, but when I was 18-21 it worked well for a few things. Actualy I really liked it for cooking lightly breaded fish and not needing oil.

In my defense we usualy do a thicker chateaubriand sized fillet when we make them. And again, as Sean said. Webber FTL

Hot pan and a drop of olive oil. I will buy the meat, you show me the way.... I have never had luck, but on the stove and in the oven I have great controll. I sear the meat on the pan than in a verry hot over for 5 min. Webber for me is only used to grill meat and impart any smoke I can AFTER hours of slow cooking. Once a piece of meat is over 110-130 degrees it won't accept smoke very well at all. Cooking before smoking is backwards. My issue with the Weber is the absolute lack of heat control. I agree on all parts. That's why I am really looking fwd to the house. I don't know if I mentioned but we close on the 11th. Woo hoo. Ended up having to have another 10k due to .5 interest hike, but we put it down on one of the W's student loans, so we could drop the higher interest there and still keep the house out of needing PMI. I also eloped this weakend =D

Those eggs, look pretty nifty. COmpletely different from the refregerator style I was thinking would get recomended, orthe big metal black kettle ones.

my previous methods of BBQing, have been like a one legged man in a sprinting contest. But I have made it work

Hot pan and a drop of olive oil. I will buy the meat, you show me the way.... I have never had luck, but on the stove and in the oven I have great controll. I sear the meat on the pan than in a verry hot over for 5 min. Webber for me is only used to grill meat and impart any smoke I can AFTER hours of slow cooking.

Whata guy! I am sure it will be good!

It's outside convention, maybe not everyones style. I would take bbq over steaks anytime, and we grill all year long too, but I am much more of a fan of delicate filet in a more controlled inviroment. Perhaps if I have a better more controlled grill I would feel differently, the black kettle isn't verry accurate.

:fryingpan: I like filet more than any other cut if I'm having a steak. Second is porterhouse. Filet does not lend itself to the grill well in my experience. Porterhouse can be done well on the grill, though and benefit from the smoke. I have never made a filet for myself or anyone else that has said grill > nicely searing it, then baking. I also make my filet nearly as rare as possible.

Voted.

yeah that is why I am torn. I may just get one unit for slow cooking/smoking and one for grilling. I'm not opposed. In fact, our style of cooking/entertaining will work better with a good smoker, and a regular kettle grill, than a grill unit. I have thought about the nice big shiney trill units, but I think I would get much more use from smoking a brosket and a few racks of ribs, and smoking fish than I ever would grilling. My only all cooked on the grill dish is bacon wrapped scallops. YUM. sometimes I will do steaks too, but I think steaks are much better in the kitchen than on the grill.

That website was SOOOOO slow. My roomate was on there while in the middle of playing WoW, and 90% of the people playing that game were AFK, and looking at that site. I didn't know it was a big deal. I went through 2 rounds of playing Diablo 2. Once before the expansion and once after. The game though became too easy and the economy of the game really crumbled (because of its age and WoW). Though, I really want to get into the game enjoy it and hopefully and realisticly make a couple bucks off of it. People will pay (US Dollars) for gear or will trade you gear for services which can be sold. U would make more money selling WoW characters. I have seen some go for 500.00 USD. god that is so fuking stupid.. :meh: People with time, exchange that for people with money.

That website was SOOOOO slow. My roomate was on there while in the middle of playing WoW, and 90% of the people playing that game were AFK, and looking at that site. I didn't know it was a big deal. I went through 2 rounds of playing Diablo 2. Once before the expansion and once after. The game though became too easy and the economy of the game really crumbled (because of its age and WoW). Though, I really want to get into the game enjoy it and hopefully and realisticly make a couple bucks off of it. People will pay (US Dollars) for gear or will trade you gear for services which can be sold. U would make more money selling WoW characters. I have seen some go for 500.00 USD.

Well I think for a smoker under/about 1000 is in the right realm it's worth a bit more if it can BBQ/grill also so maybe 1500 for an all in one. I'm so familiar with the cheepo webber kettle that I don't mind grilling on that. Sound about right? I really have no idea what to look for as I'm used to slow cooking/boiling in the house, then grilling later.