On Sat, 2 May 2009 15:27:49 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>On May 2, 9:37*am, Ablang > wrote:
>> It's Barbecue Time (Again)!
>>
>> Spring has sprung and the family cooking is shifting from "mom-in-the-
>> kitchen" style to "dad-outdoors" mode. Since your barbecue grill has
>> been sitting all winter, there are things you should do before firing
>> it up. For gas grills, top off the LP tank and be sure burners are
>> free of rust and debris. For charcoal barbecues, clean grill surfaces
>> with a wire brush and add a light coat of cooking oil to prevent
>> sticking. But if Old Man Winter and rust have teamed up, and your
>> grill's a total bust, do what lots of other cooking dads will do in
>> the next month or two. Hop in the car and head for the local hardware
>> store. Buy a shiny new barbecue. Almost half of all grills sold
>> annually are purchased in the months of May and June). If yours is
>> beyond repair, don't despair. Join the crowd and get a new barbecue.
>> And that's the On The House tip for today.
>>
>> http://www.onthehouse.com/tips/20090428
>============================================
>Who the hell are you and what makes you think you can post here? Fill
>out the application in triplicate and mail it to Barb. We'll all meet
>and discuss it. Then we'll get back to you . . . maybe.
>
>Don't hold your breath
>Lynn in Fargo

Maybe it came out of the blue, but I didn't think it rated that sort
of vitriol.

I can use all the money I can get though, so thanks for sending those
poor rubes to me.

--
I love cooking with wine.
Sometimes I even put it in the food.