Okay, a couple of weeks ago you walked me through ribs, last week wild pork
roast.
This weekend I am going to Barbecue chicken hind-quarters.
What temp. and how long should I cook it and any other tips. I want to make
my family drool.
Last two barbecuings were a HUGE success. I am becoming the family HERO!

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Johnny Mc wrote:
> Okay, a couple of weeks ago you walked me through ribs, last week
> wild pork roast.

Johnny, glad you're enjoying success. Consider checking the BBQ FAQ when you
have some of these questions, as you will probably find the
answers....including the kind of recipes your looking for. Grilling chicken
(you can't 'Q chicken) is easy as pie. Use fire and light smoke at the same
temperature you'd oven roast a chicken or it's parts. I like to use the
same dry rub that I use for my pork shoulders. For a whole chiken, I figure
about 2.5 hours at 350F. For parts, or a spatchcocked bird, it would take
even less time.

http://www.eaglequest.com/~bbq/faq2/10-6.html#10.3
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

>"Dave Bugg" > wrote in message
...
> Johnny Mc wrote:
>> Okay, a couple of weeks ago you walked me through ribs, last week
>> wild pork roast.
>
> Johnny, glad you're enjoying success. Consider checking the BBQ FAQ when
> you have some of these questions, as you will probably find the
> answers....including the kind of recipes your looking for. Grilling
> chicken (you can't 'Q chicken) is easy as pie. Use fire and light smoke
> at the same temperature you'd oven roast a chicken or it's parts. I like
> to use the same dry rub that I use for my pork shoulders. For a whole
> chiken, I figure about 2.5 hours at 350F. For parts, or a spatchcocked
> bird, it would take even less time.
>
> http://www.eaglequest.com/~bbq/faq2/10-6.html#10.3
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/
>

Here at work I don't have web access. Just email and News groups, but I
guess they don't know about News groups.
Thanks

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On Fri, 25 Feb 2005 11:18:49 -0800, "Dave Bugg" >
wrote:

>Johnny Mc wrote:
>> Okay, a couple of weeks ago you walked me through ribs, last week
>> wild pork roast.
>
>Johnny, glad you're enjoying success. Consider checking the BBQ FAQ when you
>have some of these questions, as you will probably find the
>answers....including the kind of recipes your looking for. Grilling chicken
>(you can't 'Q chicken) is easy as pie. Use fire and light smoke at the same
^^^^^^^^^^^^^^^^^^^^^^^

Whuh? I've had chicken from an old-fashioned stone smokehouse in New
Hampshire, cooked low and slow while exposed to smoke. Close enough to
barbecue for me..

>temperature you'd oven roast a chicken or it's parts. I like to use the
>same dry rub that I use for my pork shoulders. For a whole chiken, I figure
>about 2.5 hours at 350F. For parts, or a spatchcocked bird, it would take
>even less time.
>
>http://www.eaglequest.com/~bbq/faq2/10-6.html#10.3

To that good advice I'll add a couple of suggestions:

1. Skip the rub on some of the quarters and instead marinade them in
Blue Mountain Jerk Sauce (available at Albertson's if there's one near
you).. It's very good on chicken and on pork loin.

2. Cook 'em until the thickest part of the thigh measures 161.

Johnny Mc wrote:

> Here at work I don't have web access. Just email and News groups, but
> I guess they don't know about News groups.
> Thanks

<G> well, darn it anyway :-).

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On Fri, 25 Feb 2005 13:45:53 -0600, "Johnny Mc"
> wrote:

>Here at work I don't have web access.

From the FAQ site:

Other ways to get the BBQ FAQ is via email. Send an empty email
message to:

to get the Word6 version zipped up via
email.
to get the Word6 version as a self
extracting zip file via email.
to get the ASCII version zipped up via
email.
to get the ASCII version as a self
extracting zip file via email.

> Just email and News groups, but I
>guess they don't know about News groups.

They do now. I just e-mailed your boss, slacker.

Johnny Mc wrote:

>
> Here at work I don't have web access. Just email and News groups, but I
> guess they don't know about News groups.
> Thanks

The following is a quotation of what used to be regularly posted here by
Bill Wight. It details many ways to get the FAQ.

> You can get a copy of the latest BBQ List FAQ
> in one of the following ways:
>
> 1) Vince Vielhaber has set up an email autoresponder.
>
> Send email to:
>
> and you'll get the ascii text version, zipped up, by return
> email.
>
> Send mail to:
>
> and you'll get the ascii text version in a self extracting zip file
> by return email.
>
>
> and you'll get a straight ascii version, not zipped.
>
>
> and you will get the MS Word 6.0 version in a self-extracting zip file
> by return mail.
>
>
> Leave the subject and message body blank.
>
>
> 2) You can also get the BBQ List FAQ by visiting Vince's Web site:
>
> http://www.eaglequest.com/~bbq/
>
> You can download several different formats of the FAQ here.
>
> You can also view the FAQ in HTML format he
>
> http://www.eaglequest.com/~bbq/faq
>
>
> 3) You can read the FAQ on Dan Gill's Barbecue Survival Guide Web
> page at:
>
> http://members.tripod.com/~DanGill/Survive.HTML
>
>
> 4) Alex Baker has Word 6.0 and Adobe Acrobat versions of the
> FAQ available for downloading.
>
> His Web site is http://www.calweb.com/~ambaker/bbqfaq.html
>
> Or you can get them directly via ftp by:
>
> ftp://ftp.calweb.com/users/a/ambaker/faq-word.zip
> ftp://ftp.calweb.com/users/a/ambaker/faq-10.doc
> ftp://ftp.calweb.com/users/a/ambaker/faq-acro.pdf
>
> Alex also has a link to download the Adobe Acrobat viewer.
> The Acrobat version of the FAQ has internal links from the
> Table of Contents to the respective sections in the document.
>
>
> For those of you who do not have MS Word 6.0 or 7.0 or Word 97 who wish to read
> the FAQ in Word format, you can download the MS Word Viewer from Microsoft for
> free. The Word viewer will allow you to view MS Word documents and print
> them, but not edit them or create new documents.
>
> Here's how to get it:
>
> Set your Web browser to:
>
> http://www.microsoft.com/msword/internet/viewer/
>
> and select the version for the Windows operating system you have:
>
> The 97 version for Win95 and the 16-bit version for Win3.1x
>
>
> Bill




--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

On Fri, 25 Feb 2005 15:24:22 -0500, "Matthew L. Martin"
> wrote:

> 4) Alex Baker has Word 6.0 and Adobe Acrobat versions of the
>> FAQ available for downloading.
>>
>> His Web site is http://www.calweb.com/~ambaker/bbqfaq.html
>>
>> Or you can get them directly via ftp by:
>>
>> ftp://ftp.calweb.com/users/a/ambaker/faq-word.zip
>> ftp://ftp.calweb.com/users/a/ambaker/faq-10.doc
>> ftp://ftp.calweb.com/users/a/ambaker/faq-acro.pdf
>>
>> Alex also has a link to download the Adobe Acrobat viewer.
>> The Acrobat version of the FAQ has internal links from the
>> Table of Contents to the respective sections in the document.

If you "click" on those "links" with your electronic "mouse," you get
a 404 File Not Found error.

Kevin S. Wilson wrote:
> On Fri, 25 Feb 2005 15:24:22 -0500, "Matthew L. Martin"
> > wrote:
>
>
>>4) Alex Baker has Word 6.0 and Adobe Acrobat versions of the
>>
>>> FAQ available for downloading.
>>>
>>> His Web site is http://www.calweb.com/~ambaker/bbqfaq.html
>>>
>>> Or you can get them directly via ftp by:
>>>
>>> ftp://ftp.calweb.com/users/a/ambaker/faq-word.zip
>>> ftp://ftp.calweb.com/users/a/ambaker/faq-10.doc
>>> ftp://ftp.calweb.com/users/a/ambaker/faq-acro.pdf
>>>
>>> Alex also has a link to download the Adobe Acrobat viewer.
>>> The Acrobat version of the FAQ has internal links from the
>>> Table of Contents to the respective sections in the document.
>
>
> If you "click" on those "links" with your electronic "mouse," you get
> a 404 File Not Found error.
>

Or, as IE explained it, "Cannot find server or DNS error".

--
Matthew (Hey, I just quoted it, I didn't vouch for it)

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

>"Kevin S. Wilson" > wrote in message
.. .
> On Fri, 25 Feb 2005 13:45:53 -0600, "Johnny Mc"
> > wrote:
>
>>Here at work I don't have web access.
>
> From the FAQ site:
>
> Other ways to get the BBQ FAQ is via email. Send an empty email
> message to:
>
> to get the Word6 version zipped up via
> email.
> to get the Word6 version as a self
> extracting zip file via email.
> to get the ASCII version zipped up via
> email.
> to get the ASCII version as a self
> extracting zip file via email.
>
>> Just email and News groups, but I
>>guess they don't know about News groups.
>
> They do now. I just e-mailed your boss, slacker.
>

Thanks ;^)>

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Kevin S. Wilson wrote:
> On Fri, 25 Feb 2005 11:18:49 -0800, "Dave Bugg" >
> wrote:
>
>
>>Johnny Mc wrote:
>>
>>>Okay, a couple of weeks ago you walked me through ribs, last week
>>>wild pork roast.
>>
>>Johnny, glad you're enjoying success. Consider checking the BBQ FAQ when you
>>have some of these questions, as you will probably find the
>>answers....including the kind of recipes your looking for. Grilling chicken
>>(you can't 'Q chicken) is easy as pie. Use fire and light smoke at the same
>
> ^^^^^^^^^^^^^^^^^^^^^^^
>
> Whuh? I've had chicken from an old-fashioned stone smokehouse in New
> Hampshire, cooked low and slow while exposed to smoke. Close enough to
> barbecue for me..

I hot smoke chicken all the time. It's especially good with a good brine
and black cherry wood. You can't confuse it with roasted chicken, but it
is a winner whenever I serve it. Jack Curry liked chicken done that way,
too.

Not that there is anything wrong with roasted or spatchcocked chicken.
Hot smoked chicken is just another dish.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

I'd second the recommendation for Jerk sauce, but I'd suggest locating
some "real" jerk sauce instead of the Blue Mountain stuff which I find
disappointing at best.

My favorite (actually addiction) is Walkerswood jerk seasoning,
preferably the paste rub. The dry jerk and jerk sauce are good to have
on hand, but not the same thing. I've not found this at an Albertson's,
but it can be found at more upscale markets, I get it at Central Market
in Plano, TX. You can also order it online.

http://www.walkerswood.com

The other Walkerswood products are excellent as well, I particularly
like the Walkerswood curry powder. I have a recipe with it on my site:
http://wpnet.us/curry_chicken.htm

Good luck.

Pete C.


"Kevin S. Wilson" wrote:
>
> On Fri, 25 Feb 2005 11:18:49 -0800, "Dave Bugg" >
> wrote:
>
> >Johnny Mc wrote:
> >> Okay, a couple of weeks ago you walked me through ribs, last week
> >> wild pork roast.
> >
> >Johnny, glad you're enjoying success. Consider checking the BBQ FAQ when you
> >have some of these questions, as you will probably find the
> >answers....including the kind of recipes your looking for. Grilling chicken
> >(you can't 'Q chicken) is easy as pie. Use fire and light smoke at the same
> ^^^^^^^^^^^^^^^^^^^^^^^
>
> Whuh? I've had chicken from an old-fashioned stone smokehouse in New
> Hampshire, cooked low and slow while exposed to smoke. Close enough to
> barbecue for me..
>
> >temperature you'd oven roast a chicken or it's parts. I like to use the
> >same dry rub that I use for my pork shoulders. For a whole chiken, I figure
> >about 2.5 hours at 350F. For parts, or a spatchcocked bird, it would take
> >even less time.
> >
> >http://www.eaglequest.com/~bbq/faq2/10-6.html#10.3
>
> To that good advice I'll add a couple of suggestions:
>
> 1. Skip the rub on some of the quarters and instead marinade them in
> Blue Mountain Jerk Sauce (available at Albertson's if there's one near
> you).. It's very good on chicken and on pork loin.
>
> 2. Cook 'em until the thickest part of the thigh measures 161.

Pete C. wrote:
> I'd second the recommendation for Jerk sauce, but I'd suggest locating
> some "real" jerk sauce instead of the Blue Mountain stuff which I find
> disappointing at best.

Please don't top post.

No. I'm not singling you out.

>Dave: Oh! Now it makes sense to me. Okay! No more top-posting for me!
> Bob: It's annoying because it reverses the normal order of
> conversation. In fact, many people ignore top-posted articles.
>> Dave: What's so wrong with that?
>>> Bob: That's posting your response *before* the article you're
>>> quoting.
>>>> Dave: People keep bugging me about "top-posting." What does that
>>>> mean?
>>>>> A: Top posters.
>>>>>> Q: What is the most annoying thing on Usenet?

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

Thanks all, I have some HOT Jalapeño wine I made 6 months ago. I may try it
for the first time on half of it and jerk on the rest.

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>"Pete C." > wrote in message
...
> I'd second the recommendation for Jerk sauce, but I'd suggest locating
> some "real" jerk sauce instead of the Blue Mountain stuff which I find
> disappointing at best.
>
> My favorite (actually addiction) is Walkerswood jerk seasoning,
> preferably the paste rub. The dry jerk and jerk sauce are good to have
> on hand, but not the same thing. I've not found this at an Albertson's,
> but it can be found at more upscale markets, I get it at Central Market
> in Plano, TX. You can also order it online.
>
> http://www.walkerswood.com
>
> The other Walkerswood products are excellent as well, I particularly
> like the Walkerswood curry powder. I have a recipe with it on my site:
> http://wpnet.us/curry_chicken.htm
>
> Good luck.
>
> Pete C.
>
>
> "Kevin S. Wilson" wrote:
>>
>> On Fri, 25 Feb 2005 11:18:49 -0800, "Dave Bugg" >
>> wrote:
>>
>> >Johnny Mc wrote:
>> >> Okay, a couple of weeks ago you walked me through ribs, last week
>> >> wild pork roast.
>> >
>> >Johnny, glad you're enjoying success. Consider checking the BBQ FAQ when
>> >you
>> >have some of these questions, as you will probably find the
>> >answers....including the kind of recipes your looking for. Grilling
>> >chicken
>> >(you can't 'Q chicken) is easy as pie. Use fire and light smoke at the
>> >same
>> ^^^^^^^^^^^^^^^^^^^^^^^
>>
>> Whuh? I've had chicken from an old-fashioned stone smokehouse in New
>> Hampshire, cooked low and slow while exposed to smoke. Close enough to
>> barbecue for me..
>>
>> >temperature you'd oven roast a chicken or it's parts. I like to use the
>> >same dry rub that I use for my pork shoulders. For a whole chiken, I
>> >figure
>> >about 2.5 hours at 350F. For parts, or a spatchcocked bird, it would
>> >take
>> >even less time.
>> >
>> >http://www.eaglequest.com/~bbq/faq2/10-6.html#10.3
>>
>> To that good advice I'll add a couple of suggestions:
>>
>> 1. Skip the rub on some of the quarters and instead marinade them in
>> Blue Mountain Jerk Sauce (available at Albertson's if there's one near
>> you).. It's very good on chicken and on pork loin.
>>
>> 2. Cook 'em until the thickest part of the thigh measures 161.

Johnny Mc wrote:
> Thanks all, I have some HOT Jalapeño wine I made 6 months ago. I may try it
> for the first time on half of it and jerk on the rest.
>

Please don't top post.

No. I'm not singling you out.

>Dave: Oh! Now it makes sense to me. Okay! No more top-posting for me!
> Bob: It's annoying because it reverses the normal order of
> conversation. In fact, many people ignore top-posted articles.
>> Dave: What's so wrong with that?
>>> Bob: That's posting your response *before* the article you're
>>> quoting.
>>>> Dave: People keep bugging me about "top-posting." What does that
>>>> mean?
>>>>> A: Top posters.
>>>>>> Q: What is the most annoying thing on Usenet?

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

"Matthew L. Martin" wrote:
>
> Pete C. wrote:
> > I'd second the recommendation for Jerk sauce, but I'd suggest locating
> > some "real" jerk sauce instead of the Blue Mountain stuff which I find
> > disappointing at best.
>
> Please don't top post.
>
> No. I'm not singling you out.
>
> >Dave: Oh! Now it makes sense to me. Okay! No more top-posting for me!
> > Bob: It's annoying because it reverses the normal order of
> > conversation. In fact, many people ignore top-posted articles.
> >> Dave: What's so wrong with that?
> >>> Bob: That's posting your response *before* the article you're
> >>> quoting.
> >>>> Dave: People keep bugging me about "top-posting." What does that
> >>>> mean?
> >>>>> A: Top posters.
> >>>>>> Q: What is the most annoying thing on Usenet?
>
> --
> Matthew
>
> I'm a contractor. If you want an opinion, I'll sell you one.
> Which one do you want?

Sorry, I was multitasking at the time...

Pete C.

>
> Please don't top post.
>
> No. I'm not singling you out.
>
> >Dave: Oh! Now it makes sense to me. Okay! No more top-posting for me!
> > Bob: It's annoying because it reverses the normal order of
> > conversation. In fact, many people ignore top-posted articles.
> >> Dave: What's so wrong with that?
> >>> Bob: That's posting your response *before* the article you're
> >>> quoting.
> >>>> Dave: People keep bugging me about "top-posting." What does that
> >>>> mean?
> >>>>> A: Top posters.
> >>>>>> Q: What is the most annoying thing on Usenet?
>
> --
> Matthew
>
> I'm a contractor. If you want an opinion, I'll sell you one.
> Which one do you want?

If I am responding to a post and the person "TOP POSTED" then I top post
because I "WILL NOT" waste my time reformatting the post!
LIVE WITH IT!!!

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Johnny Mc wrote:
>>Please don't top post.
>>
>>No. I'm not singling you out.
>>
>> >Dave: Oh! Now it makes sense to me. Okay! No more top-posting for me!
>> > Bob: It's annoying because it reverses the normal order of
>> > conversation. In fact, many people ignore top-posted articles.
>> >> Dave: What's so wrong with that?
>> >>> Bob: That's posting your response *before* the article you're
>> >>> quoting.
>> >>>> Dave: People keep bugging me about "top-posting." What does that
>> >>>> mean?
>> >>>>> A: Top posters.
>> >>>>>> Q: What is the most annoying thing on Usenet?
>>
>>--
>>Matthew
>>
>> I'm a contractor. If you want an opinion, I'll sell you one.
>> Which one do you want?
>
>
> If I am responding to a post and the person "TOP POSTED" then I top post
> because I "WILL NOT" waste my time reformatting the post!

How does the construction of the original post dictate the method of
reply? It would have cost you virtually nothing to put your cursor where
it would have been appropriate. Then it would have been apparent where
you should have editted out the part of the original post that you were
not responding to.

> LIVE WITH IT!!!
>

Typical top posting, full quoting bozo.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

Pete C. wrote:
>
> "Matthew L. Martin" wrote:
>
>>Pete C. wrote:
>>
>>>I'd second the recommendation for Jerk sauce, but I'd suggest locating
>>>some "real" jerk sauce instead of the Blue Mountain stuff which I find
>>>disappointing at best.
>>
>>Please don't top post.
>>
>>No. I'm not singling you out.
>>
>
> Sorry, I was multitasking at the time...
>

We all make mistakes from time to time. Just sending a polite reminder.

For Johnny Mc: Some people have no problem being polite. To bad about you.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

???

Not at work when you wrote this Kevin?


Kevin S. Wilson wrote:
> On Fri, 25 Feb 2005 13:45:53 -0600, "Johnny Mc"
> > wrote:
>
>
>>Here at work I don't have web access.
>
>
> From the FAQ site:
>
> Other ways to get the BBQ FAQ is via email. Send an empty email
> message to:
>
> to get the Word6 version zipped up via
> email.
> to get the Word6 version as a self
> extracting zip file via email.
> to get the ASCII version zipped up via
> email.
> to get the ASCII version as a self
> extracting zip file via email.
>
>
>>Just email and News groups, but I
>>guess they don't know about News groups.
>
>
> They do now. I just e-mailed your boss, slacker.
>

>"Matthew L. Martin" > wrote in message
...
> Johnny Mc wrote:
>>>Please don't top post.
>>>
>>>No. I'm not singling you out.
>>>
>>> >Dave: Oh! Now it makes sense to me. Okay! No more top-posting for me!
>>> > Bob: It's annoying because it reverses the normal order of
>>> > conversation. In fact, many people ignore top-posted articles.
>>> >> Dave: What's so wrong with that?
>>> >>> Bob: That's posting your response *before* the article you're
>>> >>> quoting.
>>> >>>> Dave: People keep bugging me about "top-posting." What does that
>>> >>>> mean?
>>> >>>>> A: Top posters.
>>> >>>>>> Q: What is the most annoying thing on Usenet?
>>>
>>>--
>>>Matthew
>>>
>>> I'm a contractor. If you want an opinion, I'll sell you one.
>>> Which one do you want?
>>
>>
>> If I am responding to a post and the person "TOP POSTED" then I top post
>> because I "WILL NOT" waste my time reformatting the post!
>
> How does the construction of the original post dictate the method of
> reply? It would have cost you virtually nothing to put your cursor where
> it would have been appropriate. Then it would have been apparent where you
> should have editted out the part of the original post that you were not
> responding to.
>
>> LIVE WITH IT!!!
>>
>
> Typical top posting, full quoting bozo.
>
> --
> Matthew
>
> I'm a contractor. If you want an opinion, I'll sell you one.
> Which one do you want?

Okay, you win ;^)>

--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On Sat, 26 Feb 2005 02:39:42 GMT, Dan Krueger
> wrote:

>???
>
>Not at work when you wrote this Kevin?
>
You are a humor-impaired git, aren't you, Dank?

Full-quoted so Dank here can look humor-impaired and intent on humping
my leg a second time. Way to go, Dank. What's the encore?

>Kevin S. Wilson wrote:
>> On Fri, 25 Feb 2005 13:45:53 -0600, "Johnny Mc"
>> > wrote:
>>
>>
>>>Here at work I don't have web access.
>>
>>
>> From the FAQ site:
>>
>> Other ways to get the BBQ FAQ is via email. Send an empty email
>> message to:
>>
>> to get the Word6 version zipped up via
>> email.
>> to get the Word6 version as a self
>> extracting zip file via email.
>> to get the ASCII version zipped up via
>> email.
>> to get the ASCII version as a self
>> extracting zip file via email.
>>
>>
>>>Just email and News groups, but I
>>>guess they don't know about News groups.
>>
>>
>> They do now. I just e-mailed your boss, slacker.
>>

On Mon, 28 Feb 2005 09:49:49 -0600, "Johnny Mc"
> wrote:

>
>Okay, you win ;^)>

http://home.in.tum.de/~jain/software/oe-quotefix/

"OE-QuoteFix will extend the functionality of MS Outlook Express in
numerous ways! Its main purpose is to modify message composition
windows on-the-fly to allow for correct quoting and to change the
appearance of your plain-text replies and forwards in general: move
your signature, use compressed indentation, have RFC compliant
signatures, etc. But the second feature is equally practical:
OE-QuoteFix can instantly color quoted passages (according to the
level of indentation), fix bad quoting and generally beautify messages
as you view them in Outlook Express."

"Nick" > wrote in message
> Does the above article mention anything aour Kevin S. Wilson having a
> stick up his ass?

That's *Nick* not stick, *Nick* up his ass.

Just a different form of rhoid rage.

D
--

"Nick" > wrote in message
...
> On Mon, 28 Feb 2005 22:41:11 -0800, "Duwop" >
> wrote:
>
> >"Nick" > wrote in message
> >> Does the above article mention anything aour Kevin S. Wilson having a
> >> stick up his ass?
> >
> >That's *Nick* not stick, *Nick* up his ass.
> >
> >Just a different form of rhoid rage.
> >
> >D
>
> ...and I have duwop a boppin' on my big red nobbin'.

I guess that means you think you're the only
Nick around here.
Jack

"Jack Sloan" > wrote:
> "Nick" > wrote in message

> > "Duwop" > wrote:
> > >"Nick" > wrote in message
> > >> Does the above article mention anything aour Kevin S. Wilson having
> > >> a stick up his ass?
> > >
> > >That's *Nick* not stick, *Nick* up his ass.
> > >
> > >Just a different form of rhoid rage.
> > >
> > ...and I have duwop a boppin' on my big red nobbin'.
>
> I guess that means you think you're the only
> Nick around here.
>
I'm just sittin' back and watchin' the movie, Jack.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

> wrote in message
...
> "Jack Sloan" > wrote:
> > I guess that means you think you're the only
> > Nick around here.
> >
> I'm just sittin' back and watchin' the movie, Jack.
>

Well, he was the only Nick with an attribution in the thread.

Cramner know's who he is.

My killfile's been busy as a woodpecker in a toothpick farm.

D
--

"Nick" > wrote in message

Oh look, it's learned to morph. Awe, isn't it a droll troll?