paul1927

I wasn't too impressed with what I saw of the Big Green; that is compared to Dennis' Q. He really spoiled me. At the time I ordered I was hoping to at least get the quality of a Big Green--now I'd be very upset if that is what I receive. Customer service was just as much of a surprise with Dennis--yes, the replacement parts--expensive for Dennis to replace, btw-- took a long time to arrive, but he told me upfront what the problem was and how he was going to solve it. He was good to his word and I wasn't expecting that. A VERY HAPPY CAMPER!

I was thinking real baby. Two, half-pound burger capacity max, perhaps closer a single, half-pounder burger maximum capacity. And, I want it HEAVY. Maybe this is more a infant than a baby. I just can't see a light Q. Just the tiles alone start to add weight.

Another poster mentioned that he thought the new Q design is appealing to women. I had the same feeling while with the original Q it seemed masculine. No, not a he-man, but masculine nonetheless. It is probably crazy, but sometimes crazy works. I think a tall (men like to build skyscrapers) masculine Q in addition to the current feminine Q would be very nice especially if a little Q is on the way. I'm thinking of the beautiful symbol of ying and yang and I guess there is some type of symbol for little Q. So let's have a BTW, I did more searching on those color changing tiles and did have a heart attack. One site the quote for a few tiles would equal the price of a supreme OTB Q!

Re: I'd Showoff A Picture Of My New Arrival . . . I gotta tell you, they are MUCH more impressiove in person...pics just don't do them any justice That is very true, but because I already have one my expectations are sky high. Before I was just worried if I was going to open the crate and start cursing. Once I started taking the shipping crate apart I was very happy. Even when I found broken pieces I was still very happy because the Q impressed the hell out of me. Definitely the exception when doing mail order.

I'd Showoff A Picture Of My New Arrival . . . . . . But the Yahoo mail ate the email you sent me (I think only one of your sent emails survived). Like I said it looked WOW! Now if only it looks as good in person.

Oh NO! I didn't receive a message from you. I hope you just dialed a wrong number.. And, here I thought you were living it up on vacation! BTW, that service is almost too quick!

Since it seems like I'm going to be buying more Qs in the future this is of vital importance! The shipping quote that Dennis gave me for my second Q was a very pleasant surprise. At first glance I thought well it is going to be shipped without the liftgate service and that accounted for the good price. But, the invoice shows liftgate service is included. Perhaps this particular shipper doesn't charge more or doesn't charge much more for a truck with a liftgate? Anyhow, watching my first Q arrive I had thought the shipper should have been able to just roll the Q off the truck on a ramp. Just like was done with my oversized refrigerator years earlier. Considering that I by myself (a small guy) was able to move the Q a fairly long distance using only the disassembled shipping crate as a tool, it seems like a shipping company shouldn't have that much trouble getting it off the truck using just a simple ramp. I haven't seen any posts from Dennis lately and hope he is just taking a vacation. Of course, it would have been more considerate if he delayed his vacation until after my Q was delivered.

Can't do much seasoning with skin on I reckon Injector? Marinate? Only thing I do on my salmon is a dry rub (no skin, mind you) and high heat. It's like blackened salmon...good stuff. Sounds like you need to be sharing a recipe. Especially now that you know the drill. Blackened can be delicious. The neighbor child didn't trust me on that one until he tried some burnt peanuts. He definitely thought burnt tasted a lot better.

Can't do much seasoning with skin on I reckon So I guess the big open cavity where the guts used to be is not conducive to being seasoned? -=Jasen=-[/quote:2allu5mh] Sounds like an even better idea than injecting or marinating. Instead of Turkey stuffing it would be some type of Red Snapper stuffing. My Dad really enjoyed stuffed crabs/clams from Costco. It basically was a seafood stuffing that was sorta like a Turkey stuffing.

Can't do much seasoning with skin on I reckon Injector? Marinate?

I just cook it plain. The only times I get into seasoning is if I know the person I'm cooking for, or I'm checking out a new flavor for myself, or if it I'm trying for some type of ethnic flaor, or lastly it is somebody else's recipe. Now after it is cooked . . . some combination of fresh pressed garlic or granulated shaken straight from container, virgin olive oil, fresh chopped parsley, butter, hot peppers, tomato paste. My favorite is almost a side dish err a bed for the fish to lay on of fresh chopped parsley mixed with fresh chopped onions. When my Dad saw that the first time he threw a mini hissy fit. Saying he wasn't going to eat it. That parsley is only supposed to be for decoration. He even got up to dump it the trash! And, would have but I started talking, saying--- remember the old rule about try it first and then throw it? At that point he didn't know whether to sit and try or throw it away. So, I pulled out the heavy guns of waste not want not/the starving children of India. Reluctantly he sat down and informed me that he wasn't going to like it and to never make it again. With that he scrunched up his face and unhappily took a bite. LOL, he LOVED it and then was asking me for it with other dishes and asking why I didn't make it more often. I explained that 1) I'm fairly cheap and have been trained to watch the pennies so I wait for a deal, 2) I'm lazy and don't like to wash the parsley and don't like to chop and mix parsley and onions. He didn't like either answer and I knew he wouldn't.

Ingredients: 1. A 2 LB Red Snapper Preparation: First, stabilize the temperature of the Q at about 700 degrees. I used Royal Oak 100% Natural Wood Charcoal ($5.27 for 10 lbs), but I assume any charcoal will do. The coals were white and glowing red with almost NO flame by the time it had stabilized around 700 degrees. Next, take a sharp knife and gut snapper (if it hasn't already been done) and then rinse snapper whether it needed gutting or not. At this point snapper should be at room temperature (neither warm nor cold). Pre-Q preparation is now complete i.e. leave on head, scales, fins, tail, etc. Now is time to get good use of the Q. Place snapper in the center of Q and close top. After about 7 minutes flip snapper over and again close the top. After another 7 minutes rescue snapper from Q so it doesn't overburn. Finally, eat/serve what hopefully will be a mouthwatering snapper.

It has been years since I've had caramel. Love the taste; hate the sticking to my teeth. Because it is one ingredient I'm tempted to try it. OTOH, because of Dennis's Q, I keep getting fatter. Time to call the attorneys. Anyone want to step to the plate and give it a crack? Somehow I just don't think this is real caramel.

4 hours 1 can sweetened condensed milk (not evaporated) Not the one? See other One Ingredient Soft Caramel Recipes For an easy caramel topping or dip, simply heat Eagle Brand using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods. OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel colored. STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes. CAUTION: NEVER HEAT UNOPENED CAN NEVER let the water level get down to the top of the can (s), because this could cause the can (s) to explode. http://www.recipezaar.com/17568 I've never made caramel, but was surprised by this recipe and was thinking is this actually caramel?

Your daughter is adorable, but I don't like to see her next to those things. It makes the Haitian food look good.

I LOVED Costco when they had the UNPEELED tenderloin. WOW!!! I knew it was too good to last. The wholed unpeeled tenderloin was more fat than meat. More than a few enraged customers succeeded in getting the product pulled from the meat counter. Way before that had happened I had tried in vain to get Costco to put a warning label on the unpeeled tenderloin that would explain there was often more pure fat than meat. I was met with if you don't like it don't buy it. I explained that I LOVED it and was just concerned it might get pulled due to customer complaints. That was met with don't worry, the unpeeled tenderloin isn't going to get discontinued. Anyway, bottom line was that there was NO WAY Costco would consider a warning label. I did have almost a year of HEAVEN. That is my favorite cut. When I asked about getting some special ordered the answer was NO and besides the customers were very angry about all the fat. I was told that I would be happier with the peeled tenderloin. On the positive side I don't spend $50 or whatever it is to be a Costco member anymore--it had only been the unpeeled tenderloin which turned me into a dues paying customer. Originally, I was offered a free 1 month membership with no obligations and for the most part I didn't have much interest except for that one product.

BTW, I believe the same shipping company that brutalized the Q and had a real poor attitude is the same company that attacked my extruded coconut order. Boxes crushed, strewn everywhere, soaken, ripped, opened, etc. I asked the man in charge (first time I met him or even been to the shipping facility) what happened and he just laughed like it was a big joke. At least he was relaxed and non-aggressive. PS Usually, I'm concerned about being rude or too aggressive or losing my temper. The people that I grew with weren't offended easily and they were tough. Other people seem to be exceedingly sensitive to my eyes. I very strongly prefer the in your face aggressive people that I grew up with because they focused on the individual i.e. anti-government and possessed a strong sense of honor and chivalry. Having said that I just didn't see the rudeness of the customer who was complaining until it was labelled. I went back and read it a few times and thought damn I need to be careful o my words because really I'm from the wrong side of the tracks and don't mean to be too harsh or rude or insulting. I might even see it in a beneficial light!

page 96 . . . Is a half page article about a BBQ designed to cook 16 hours unattended. The cost to build is $4,000. I was thinking the Q with lots of diagrams and explanations would make an even more interesting article or better yet a series. The series would focus on building a rough homemade Q (I assume it would be more expensive, but that is not the point). The point is generating interest on the geek and handyman povs. Getting quickly off topic from this thread. The thermometer issue and even other minor issues can drive me to grill tempature real quick, usually. Probably the reason this didn't happen with Dennis is that when I saw the Q it was like WOW!!! It was a hell of a lot more than I expected--this forum wasn't around then or was just getting started so my expectations were fairly low--and worse my expectations are usually confirmed. I bought a copper Turkish grill and when I received it I was thinking these crooks have to be kidding. It was a total rip off and I felt my hard earned money has literally been stolen from me. When receiving the Q, I felt that I was getting a true steal and thought how can he do this? (My price was discounted on Ebay.) Mind you not only was there no thermometer the Q had significant damage due to shipping, and the shipping company had a poor attitude--real poor. I'm looking at the damage thinking there is NO WAY NO HOW that Dennis is going to take responsibility. He'll blame it on the shipping company or the U.S. government (justifiable almost always) or even me! He did just the opposite! My father was like what is wrong with this man? It doesn't make any sense at all. It didn't make any sense and more surprising is that he later informed me of problems that he believed would occur in the future and not to worry he would stand 100% behind his product. He did. Considering the costs involved to him it just seems wacko!

I'm embarrassed to say I didn't know that. Thanks for the tip.

It does two things. One is it indicates any color shift due to the white balance settings of the camera (mostly useless when you're looking at black coal, but a white flower may look pink or blue if the white balance isn't set right ) What most people use it for is a size reference. It looks like the squares are 1" assuming the can isn't really tiny and they're really 1cm squares... Thanks. I'm glad I asked.

I liked the word--coppicing. I wasn't sure of its meaning because I'd never heard it or read it before. It makes me more likely to buy as strange as that sounds especially the way it was used in context. I'm sure there will be good value, but that don't mean cheap prices unfortunately. I'm a fan of the extruded coconut and wonder how it compares. The size of the lumps looks huge which is excellent. Pricing please. Dumb question--what is that black and white stick for (I assume it is supposed to be some type of size reference)? The can makes an excellent size comparison, btw. I was surprised how big the lump is. Makes my Royal Oak look teeny tiny.

Furniture and Pre-Hung Doors and Getting a New Komodo . . . Hi Dennis, I'm trying to make my house safer. A crack addict pretended to be a neighbor in need pounding on my front door at around 9 PM, but in this area you learn very quickly to be on guard and armed, if at all possible. Fortunately, my only injury was a slight cut on the bottom of foot. He broke his crack pipe on my porch and I stepped on it--not pleasant at all if you've ever had a foot injury . . . I need 2 exterior doors and perhaps 3. The third would be for the kitchen--it is interior, but I think I need the strength of an exterior door. Anyway, I remembered how beautiful your floors looked and that you loved working with wood and hoped that you might be into making doors as well. I've finally learned how to cook excellent tasting vegetables on the Komodo. All it took was tin foil and a little olive oil. I made some ribs for a friend and she seemed cautious like I was trying to give her unwanted left overs. It was a very small portion just so she could taste it and most of the women I know just want to eat salads. I saw her the next day and she asked for more ribs. When I said that was all I had she said she was going to the BBQ place some miles away just to try and get that flavor. It is a very nice feeling when people like your cooking and in this case it is all due to the Q. My Q is starting to show signs of all the constant use. I had thought that because it is just me now that it wouldn't be getting much use, but that hasn't been the case.