Sunday, May 15, 2011

Cooking Up a Transport!

Willy is cooking up an idea that he needs to expound on that might be a little crazy but it might be a great idea.  What is this idea that Willy is cooking up?  Well the idea has to do with buying and selling automobiles all over the United States.

Will Watches Ebay and other sites to see if there are bargains on vehicles.  Willy thinks that he can buy in one place and sell in another place in the U.S. and make money.  The biggest problem is that Willy needs to have a way to use Auto Transport companies to get the cars from where they are bought to the place that Willy wants to sell them.  Willy has not had any experience with Car Shipping and needs to check out the internet to see what is available in this area.

So if Willy can get the logistics of ways to use a Car Transport company in a way that would make the job of moving the vehicles that Willy buys easy and simple then it will make this idea of buying and selling vehicles a good one. 

What do Willy’s readers think about this.  Do any of you have ideas of things that are positive or negative about this idea?

This is Willy’s thoughts for now.

10-4 Willy

Wednesday, May 11, 2011

Willy is Cooking up a Republican Truck

Willy stopped by the Chevrolet Dealership yesterday, for a look at the new Silverado 1500 pickup. Just for fun, I took it out for a test drive. I wanted to sense that new "feel" before they become extinct.

The salesman (a black man wearing an Obama "change" lapel pin) sat in the passenger seat describing the truck and all its "wonderful" options. The seats were of particular interest. He explained that the seats directed warm air to your butt in the winter and directed cool air to your butt in the summer heat.

Feeling like messing with him, Willy mentioned that this must be a Republican truck.

Looking a bit angry, he asked why Willy thought it was a Republican truck. Willy explained that if it were an Obama truck, the seats would blow smoke up your ass year-round.

  Willy had to walk back to the dealership...damn guy had no sense of humor.

10-4 Willy

Friday, May 6, 2011

Weak and cooking

The title to this blog was supposed to be the week end cooking.  However with voice activation.  It came out like it did.  So therefore we are going to work with it like it comes out through voice activation.

4 the weekend we are going to have mothers day hey home.  It will be hard to eat home I would rather eat hey home.  It really sounds like hillbilly willie is talking when he keeps saying home instead of halo mn.  Can anybody guess what type of meat we are having.  Voice activation keep saying home when willie is trying to say hey home.  This voice activation has a lot to learn.  Willie is going to say it 3 * 

Hey home hey om. Pig

This is not working well willie has to go to work.

10 4 willie

Wednesday, May 4, 2011

Caribbean Baby Back Ribs with Guava Glaze

Willy loves ribs just about anyway you make them.  However, willy thought Guava was something from a bat.  What do you think.   10-4 Willy

Caribbean Baby Back Ribs with Guava Glaze



1tablespoon kosher salt

2teaspoons dried oregano

1/2teaspoon garlic powder

1/2teaspoon onion powder

1/2teaspoon ground black pepper

2racks baby back ribs, each 2 to 2-1/2 pounds


1cup guava jelly or apricot preserves

1/2cup plus 1 tablespoon ketchup

3tablespoons unsalted butter

3scallions (white and light green parts only), minced

1tablespoon peeled, grated fresh ginger

1-1/2teaspoons seeded and minced habanero chile pepper or 2 teaspoons minced jalapeƱo chile pepper

1large garlic clove, grated

  1. Prepare the grill for indirect cooking over low heat (250° to 300°F).

  2. In a small bowl mix the rub ingredients.

  3. Remove the membrane from the back of each rack of ribs. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides. Arrange the ribs in a rib rack, all facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes before grilling. Meanwhile, make the glaze.

  4. In a small saucepan over medium heat, mix the glaze ingredients.

  5. Brush the cooking grates clean. Place the ribs over indirect low heat, as far from the heat as possible, with the bone sides facing toward the heat. Close the lid. After 3 hours, check to see if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/2 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue cooking for up to 4 hours.

  6. Remove the ribs from the rib rack and transfer to a sheet pan. Lightly brush the ribs on both sides with the glaze. Lay the ribs flat on the cooking grate, with one rack at a time over direct heat. Grill them, with the lid closed as much as possible, until the ribs are a little crispy on the surface, 10 to 15 minutes, brushing them, turning them, and swapping their positions occasionally. Return the ribs to the sheet pan, give them one last coating of glaze, and cover with foil to keep warm for as long as 15 minutes. Cut the racks between the bones and serve right away.