Time for a Miller

I've been given the go ahead to purchase a grill somewhere between the 350$-500$ range. I want a gas one, with a side burner, and enough room to cook beer but chicken in it. I was thinking about going with this http://www.homedepot.com/...10000003+500349+10401016. Let me know if you've seen any other good deals on grills.

It is interesting to read how Yost-haters fit there Yost hating philosophy with the possibilty of him winning manager of the year. I think he'll probably get the award unless the Cubs push a 100 wins. The Cubs would need to get to 97 or 98 wins with the Brewers being only around 91 for "Sweet" Lou to get the award over Yost. Yost does not even sniff the award though if the Brewers miss the playoffs.

We also exposed the pizza dough to direct heat. We tried it on a pizza stone the first time and also used cornmeal. I liked it both ways, but it was very satisfying to just throw it directly onto the grill.

So My Sara and I came up with a sweet recipe for pizza dough on the grill that worked real well. Here it is. To make it rise she preheated the oven to its lowest setting and then left the oven door open with the dough sitting inside of it (in a plastic bowl none the less). Be sure to let the yeast have its time with the sugar and water. Also we found that adding a little extra flour works out quite well. There was no need for a pizza stone, it went right on to the grill and quickly stiffened up. The ingredients you put on the pizza should also be pre-cooked since after you flip the pizza it won't be on the grill much longer. Grilled pizza has a wonderful rustic quality with a thin and crispy crust. Create your own combination of toppings or try our one of our pizza recipes. Ingredients: 3/4 cup warm water Pinch of sugar 1/4 cup room temperature white wine 1 packet active dry yeast 1 tablespoon honey 1 1/2 teaspoon fine gray sea salt 1 tablespoon extra virgin olive oil or garlic-infused olive oil 3 cups all-purpose flour Instructions: Combine the water, yeast and pinch of sugar in a large bowl. Stir gently until fully dissolved and then wait two minutes. Gently stir in white wine. Add honey, salt and olive oil. Mix thoroughly by hand. Or, use a KitchenAid mixer with the dough hook attachment at low-medium speed. Mix in 1 cup of the flour to make a wet paste. Add remaining flour. If using a KitchenAid mixer, increase speed to medium-high, but be careful not to over-mix. Knead dough by hand on a lightly-floured board for 2-3 minutes. Place the dough in a lightly-oiled bowl and cover with a towel. Let rise for 45 minutes to an hour in a warm and humid environment (try putting the bowl on top of an oven set to 300 degrees or above an open dishwasher that has just finished running). The dough can be kept, tightly covered, in the refrigerator for up to 5 days. When ready to use, split the dough into four equal parts. On a lightly-floured board, use a rolling pin or your hands to stretch and shape each piece of dough into an 11-inch pizza crust. Transfer the crust to a pizza peel that has been sprinkled with cornmeal. If using a pizza stone, assemble the pizza on the pizza peel, then transfer to the pre-heated pizza stone. Cook with indirect heat at 500 degrees for about 10 minutes (see our Guide to Grilling the Perfect Pizza). If grilling the pizza directly on the grill rack, the grill should be prepped for indirect cooking at 400 degrees. Transfer the pizza to the indirect cooking zone on the grill rack. Close the hood and cook for 5 minutes. Turn the crust over and quickly add the pizza toppings. Continue cooking, hood closed, for about another 5 minutes. Try to keep the ingredients simple, and don't overload the crust.

If you can not bring yourself to give credit to Yost for the 1-run wins, then please refrain from giving him "direct" credit for the losses.

Does anybody have any advice on where to camp?

Soooooooo, what is your pick trwi7? Let's bring this thread back to the top.

I would walk around naked all the time, but society has a way of making me put stuff all over my body every time I walk outside my door. Darn society. I walk around barefoot quite a bit when I'm outside and I'm almost always barefoot while I'm indoors and not working. Work is a place where society is really crippling (I wear steel toe boots there). There is a lot distractions that keep people busy. Shaving, plucking eyebrows, worrying about what shoes you have on your feet. I say if they feel comfortable just do it. It won't bother me if your belly is sticking out.

Seems like a pretty sweet grill. I was wondering what the dual purpose thermometer is for. I mean it takes temperatures, but what else can it do. http://forum.brewerfan.net/images/smilies/wink.gif

Thanks DadofAndrew. I tried olive oil on them and they were pretty good. I think I do need to use more garlic also. This past Sunday I tried a new marinade that was really delicious. It was 1 part cranberry:1 part Chili Sauce: Lemon Juice: Brown Sugar. It was suppose to be used on meatballs and you cook them up in a crock pot. I used it on chicken and it was really good with a unique flavor from other marinades I've been having. I'm looking for a new marinade if anyone has any suggestions. I'm particularily looking for ones with a unique base from what I've had already. 1. Rwa12's chicken marinade (1 part white wine:1 part Soy Sauce: Some Sesame seed oil-the more the better) 2. My own chicken marinade (1 part pickle juice:1 part beer:Tobasco:Red Canye pepper) No Bueno 3. dadofandrew's chicken marinade (1 part Worchestire:1 part mustard:3 parts BBQ:Garlic Powder:Brown Sugar) 4. Rosebud's meatball marinade on chicken (1 part Cranberry sauce:1 part Chili Sauce:Lemon Juice:Brown Sugar)

This really comes down to the definition of the word "root" for me. I do not think I can honestly root for the Cubs to win. For me rooting is based on emotion. Emotion, where statistical analysis does not play a role in my "hoping." I can look at statistics and say it's probably better for the Brewers playoff chances if the Cubs just run away with the division, but that does not make it easier for me to "root" for them. There is also the larger payoff as mentioned earlier if the Cubs just collapse.

Braun raising up that OBP, nice, Owings won't get to bat hopefully.

I'll take Clement. I always value being strong up the middle and finding a catcher who can fit the bill offensively and defensively is probably the hardest task a general manager has. Also I should have plenty of time to rebuild in Washington. It's not like their one young player away from making a playoff push.

I'll take Washington. That should be easy to pick since they have needs everywhere..... except 3rd base?

http://forum.brewerfan.net/viewtopic.php?t=382/t/Official-Vent-Thread.html?page=3 Sorry didn't link in last post and now this link is not going to the right place. I give up for today