No, she has good skin tone to her, I think she is alive.Is this poor fox alive? Or is it a stuffed thingy?
Due to the type of balcony on the 2nd floor units of the apt. building I live at even the 1st floor units with their back open patio were not allowed to BBQ. Well we have a new manager and us 1st floor dwellers are able to grille out back now. So I bought a grille, been here for 'bout 20 years. Gonna grille a a batch of monkey meat in the morning when I get home from work.
Pics in the morning.
So before anyone gets overly excited:
Monkey Meat Recipe - Genius Kitchen
Back when we had a Navy base in the Philippines the BBQ, as the Filipinos called it, was called "monkey meat" by the sailors.
Pics in the morning.
So before anyone gets overly excited:
Monkey Meat Recipe - Genius Kitchen
Back when we had a Navy base in the Philippines the BBQ, as the Filipinos called it, was called "monkey meat" by the sailors.
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Every heard of or had spiedies? I think it's a local thing around here in upstate NY much like the "fire house chicken" but first known as the Cornell chicken. Spiedies are marinated pieces of (usually) chicken or pork however venison is also pretty damn good. It's the marinade that makes them official spiedies, Lupo's is a local shop that sell's spiedies, use to hit them often for lunch when I worked as a mechanic in Binghamton. Lupo's stated selling their own sauce and it's grown among Southern Tier the population, it's not bad but when I make them I go with the long old standby that's been around much longer then Lupo's Salamida's State Fair Sauce which is also a take of the Cornell chicken sauce. The secret to getting the perfect spiedie, get the grill HOT so when you drop that soaked and wet meat on the grill it's get's good char marks, you want the char marks to almost crunch, that char gives a layer of flavor and without it they aren't spiedies, just grilled marinated meat. As soon as you get the char you can reduce the temp or keep them moving, either way works well, I'm like to keep the heat and keep em moving. And for God's sake, don't over cook them, you want them done but still moist, so many people have to cook the hell out of meat until it's leather dry, that's not "done", that's over done. Remember, the meat will continue to cook when you pull it off the grill.
Lupo's Lupos Original Spiedie and Grilling Marinade
Salamida's Rob Salamida - (800) 545-5072 - Home
Note the difference between the websites, the "s" at the end of spiedie/s
When it comes to bbq chicken, none is better then the old original Cornell recipe still used by most fire dept's. During the summer all the fire dept's around here bbq chicken as fund raisers, you can drive up, roll down the window and pick some up, a summer time favorite around here. This link is the true "Original" Cornell sauce, the one I and the fire dept's use, the only change I make is I like more salt, I double it.
Dr. Baker's Original "Cornell Chicken" Recipe
Cornell Univ, just over the hill from me, back in the day I use to dabble in photography. I hooked up with a camera shop in Ithaca NY that was doing candid photo shoots at the frat and sorority houses parties and they hired me to be one of the photographer's. I twisted wrenches during the day and shot parties weekend nights. They could have asked me to do it for free and I would have, I was as some really crazy parties, not uncommon to walk in and get handed a beer and a funny looking cig, I never partook....
Animal House had nothing on some of those, wish I could have kept copies of the films I shot! 
A clone of the K-F 5.2 KF 52 Style RTA Silver 316SS 7ml 25mm Rebuildable Tank Atomizer
It looks like the chamber is a lot smaller than the ulton & the capacity is @ 7 mil
It's a no name clone quality = ?
I'm wondering how the smaller chamber will affect performance? It obviously will increase capacity.
When i see a better quality cloner put out one of these I will try it & compare it to the ulton
It looks like the chamber is a lot smaller than the ulton & the capacity is @ 7 mil
It's a no name clone
quality = ?I'm wondering how the smaller chamber will affect performance? It obviously will increase capacity.
When i see a better quality cloner put out one of these I will try it & compare it to the ulton
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Hot.....hotter than blue blazes
Almost all gone.
Yum, looks good, now I'm hungry!
No more BBQ here until next spring, the grill has been put to bed for the winter.
funny. Not what. I was looking. @
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