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I wanted to reproduce the ginger dressing you get on the lettuce salad when you go out to a Japanese steak house. I found a recipe on the Internet for "best copycat recipe on the Internet" - wrong, not even close. I thought they basically had the right ingredients (except missing 2) but the ingredients were in the wrong proportions. After a few additions and tweaks I think I nailed it pretty good. ........................... Japanese Ginger Dressing (lettuce salad) Yield: approximately 10 oz. 1/3 c. Peanut oil 1/4 c. Rice vinegar 1/4 c. Ketchup 1/8 c. Mayonnaise 2 Tbsp Water 1 Tbsp Sesame oil 2 tsp Soy sauce 1 tsp Lemon juice (fresh squeezed) 1/4 c. Onion (chopped) 2 Tbsp Ginger (chopped) 2 Tbsp Celery (chopped) 1 tsp Garlic (chopped) 4 tsp Sugar 1/2 tsp Table salt Put all ingredients in a blender and blend on high until the ingredients are pureed (about 30 seconds.) Chill in refrigerator for a couple of hours. Strain before serving.

Me (upon finding that Lowe's was selling a kind of charcoal that I like at 50% off): I'm going to get a trunk full. Hubby: let's all go and I will fold down all the seats in my car and see how many we can fit in both cars. Answer:28 boxes

Homemade Crab Rangoon for an afternoon snack. Better than last night's version. Getting close but still not ready for prime time yet.

Happy New Year ! I was in Brazil for the holidays and one thing I look forward to having are the Brazilian French Rolls. When they are opened up they are nice and soft inside. With a little butter they are delicious. RECIPE - Brazilian-style French Rolls ( Pão Francês Caseiro) makes 20 rolls 8 cups (1 kg) all-purpose unbleached flour 1 cup ice water 1 1/2 cups warm water 2 Tbsp dry active yeast 1 tsp granulated white sugar 2 tsp salt 1 Tbsp neutral vegetable oil ----------------------------------------------------------------------------- Sift together the flour, the sugar and the salt. Place the sifted flour in a large mixing bowl. Proof the yeast in the 1 1/2 cup warm water, then add the vegetable oil. Slowly add the mixture to the flour in the bowl, mixing in each addition before adding more, using a wooden spoon. Then begin to add the ice water, again in small amounts, incorporating each addition before adding more, using your hands. When the dough becomes smooth and elastic, stop adding water. Turn the dough out onto a floured working surface. Using floured hands, knead for 10 minutes. Alternatively, use a Kitchen-aid or similar home mixer equipped with a dough hook. Stop kneading when the dough is smooth, non-sticky, and springs back when poked with a fingertip. Form the dough into a large ball. Put the dough in a clean large bowl, cover with a clean towel, and leave in a warm, undraughty place for 30 minutes. Return the dough to the floured work surface. Divide into 20 equal-size portions. Roll each portion into a ball, then flatten it. Roll the flattened ball into an elongated, spiral shape. When finished, put the rolls on one or two non-stick baking sheets, well-separated, then cover with clean towels and let rise until they have doubled in size (normally about one hour). Meanwhile, preheat the oven to 425F (220C). As soon as the rolls have doubled in size, using a razor blade or very sharp knife, cut into each roll in the long direction. Put them in the hot oven. Fill a clean spray bottle with water. As soon as the rolls begin to brown, quickly open the oven door, mist the rolls lightly with water, and close the door. Continue to bake the bread until the rolls are nicely browned and, if tapped, sound hollow. Remove the rolls from the oven and let them cool on wire racks. Create new content

You guys rock and I really appreciate your help and knowledge with these fine cookers of meat, as well as others who have commented! Bosco I looked at the 22 and if there still available when I'm ready to buy will have to consider the black one that's the only other color besides the green one I would get. Again thanks' to you three for the knowledge!! Garvin

I agree. Black is awesome . I would also look at the grate to firebox difference. Mine has me so spoiled I get really mad whenever I heat up my Akorn for sides. Haha. I will also say, I have never even seen one person unsatisfied with their purchase. While I haven't owned mine for that long, I read back though this forum for years and years worth of postings. I encourage you to do the same.

It already has, it already has!

I believe that creating an account will do the trick. It's no more that choosing a name and password, that you'll want in any case for order tracking.

Thanks, Tony, they were creamed potatoes and I used an ice cream scoop to get that shape.

LOL - give it a try. Easy to make mainly just measuring out and a little chopping.

What do you call a deer with no eyes .no idea lol .what do you call a deer with no eyes and no legs .still no idea lol sorry Outback Kamado Bar and Grill

I was reading that most don't use their deflector, they either use the drip pan or foil or both. Could save me some money for more coco char! Thanks' Garvin

Beef- Red Oak, Pecan Pork- Peach, Apple, Sugar Maple Poultry- none just the fuel itself

Pic looks really good nice snack Outback Kamado Bar and Grill

Man those look D licious

CKreef, HalfSmoke and you are the main reasons I want one, was drooling over the 23 but being single and not always cooking for more than two thought the 19 would be better starting point. Garvin

I'm joining this party too.:)

I think Bosco's list covers the essentials. It isn't everything you'll want, but it's everything you need. Only thing is I don't know if Dennis has a roti rod for the 19", but if not the basket is great too. The grill comes with the roti mount, motor bracket, and drive shaft, so just need the OneGrill motor and a basket or rod.

I love turkey can eat it all the time and I like the presentation of a whole bird cooked but doing a spatchcock bird doesn't leave for a good presentation at the table. Ran across this video about half cock turkey the technique is what I watched it for but feel free to watch the whole cook! Garvin

I was wondering when you would be joining over here. Welcome aboard. For me I would get the following: roti rod, baking stone, cover to start. See what else you may like and go from there. You are going to love it for sure

If you get close to running out let me know. I'll ship you a few jars. Can't let a brother run out of Duke's.

Welcome Garvinque. Nice color choice. My best advice - load up that pallet with as many boxes of the cocochar, coffee wood charcoal & smoking wood it will hold. You will never get it shipped for cheaper, even if you buy it later by the 1/2 pallet.

I thought that was funny!

Spun a nice little sirloin roast last night. Rubbed with Wegman's garlic & herb spice and Italian seasoning. Cooked at 250*F until 120* internal, then cranked the KK up to full flame and seared the outside until it has a nice and crispy bark. It was very good indeed. Redhead Sue claimed all the leftovers for lunch today. Need to use the rotisserie more often.

Today (December 11) VacMaster is offering $150 off the VP120, the successor to the machine I have. Normally $780 on Amazon, $799 at VacMaster, this brings the price down to $649. Coupon: DAY11 VacMaster VP120 Home Chamber Vacuum Sealer I'd get the VP215 instead, but one needs more space, a friend to help lift it in place, and the advantages of the oil pump come with having to think about the pump. I'm happy with my VP115 and very happy with their customer support. They resolved my falling seal pad to my satisfaction. I quoted my earlier post in its entirely as otherwise I'd want to say it again. (I just bought one for California. Our location is cold, so an oil pump might not be a good idea.)

I love smoking pot, I mean I love my smoking pot. That darn spell and grammar check.

If we're talking md high heat (350* - 550*) there are two basic ways to run your vents. . If you want a large bed of coals for direct grilling (hamburgers etc...) - open the top vent more. (2-3 turns) This allows a bunch of heat to escape so you have to set the bottom vent more open to maintain a given temp. This makes a larger bed of coals good for direct grilling. . If you you are doing indirect cooking (baking, casseroles etc...) then a large bed of coals is not needed only temperature. In this case set your top vent in the .5-1.5 turns. That traps more heat in the KK and you can run with a smaller bottom vent setting. . A good real world example is rotisserie chicken. I like doing it at 400* basically direct. . If I set my top vent at 1 turn and the bottom vent to a setting for 400* there is a fairly small bed of coals but it does get the job done. . What I've found is if I set the top vent to 2-3 turns (lots of heat escaping). It makes me have a more open bottom vent and a larger bed of coals to maintain 400*. Doing my vents this way just makes better rotisserie chicken. Better skin color that is crisper. Internally the chicken is basically the same since both methods are at 400* . For me it's all about what I'm cooking at what temp to determine the top vent setting then run the bottom vent at whatever setting it takes to maintain my temp. Sent from my XT1585 using Tapatalk