Double Glazed Windows

Dear Diary,

Last year I replaced all the windows in my house with those expensive double pane energy-efficient kinds.

Then, this week I got a call from the contractor who installed them. He was complaining that the work had been completed a whole year ago and I still hadn't paid for them.

Now just because I'm blonde doesn't mean that I am automatically stupid.

So, I told him just what his fast talking sales guy had told me last year.... Namely, that in ONE YEAR these windows would pay for themselves!

Helllooooo...? It's been a year...!

There was only silence at the other end of the line, so I finally just hung up.

He didn't call back. Bet he felt dumb...!

Hi All

Joined up to a small but great Forum at http://www.aussiebbq.info/wp/ it has some great information and tips on all things bbq's it is definitely worth having a look at.
and they are not any Relation to this site although I did send him a bbq liner to try
so stop buy and ask some questions from these guys

Zuchini Tomato and cheese

BBQ Zuchini Tomato and cheese

Ingredients

1. Zuchini
2. Tomato
3. Shredded Cheese
4. Olive Oil
5. Pepper (fresh Ground is Best)
   
6. Salt
7. Sugar

Slice Zuchini and Tomatoes into Half cm Slices
Lay Zuchini on Tray and Brush lightly with Olive Oil
Apply a Small amount of Salt to each slice
Lay Tomatoes On top of Zuchini add a pinch of Sugar to each Tomato Slice
Sprinkle with Salt and Pepper
Sprinkle Tast Cheese on Top of Tomato
Place on BBQ Liner or other nonstick Utensil and cook until Cheese Has Melted

We Use the Grill Side of the BBQ with an old Roasting Pan Lined with a Baketray Liner
To Save Room on the BBQ Plate

Pork Spare Rib Rub

Pork Spare Rib Rub

rubs

1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne
1 tablespoon black pepper
1 tablespoon white pepper
1/2 cup paprika
1 cup brown sugar

This may be a little hot for some folks, so one may want to reduce the cayenne a little. The brown sugar, when it caramelizes, produces that rich dark cherry-red color, and it taste good. After the ribs come off the pit, baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor.

Jack Daniel's Honey Mustard

Jack Daniel's Honey Mustard

Salad Dressings

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar; packed
2 Eggs
2 tablespoons Flour
2 tablespoons Prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish; (9 ounces) cream sauce

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months.

Rib Glaze

Rib Glaze

Sauces

3 tablespoons fresh squeezed orange juice
3 tablespoons honey
1/2 teaspoon dark sweet soy
1/2 teaspoon teriyaki marinade
1 tablespoon plum sauce

Mix together well.

Mustard Glazed Pork Ribs

Mustard Glazed Pork Ribs

Pork

6 pounds pork ribs
vegetable oil
Pork Spare Rib Rub (See Recipe Under Sauces)
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze (See Recipe Under Sauces)
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne

One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit.