trish

First your own fridge, then your own bedroom!

There is nothing to delete, gotta give the moderators something to do!

I guess we have sort of hijacked this thread, but perhaps we already have takers for the mills. Sanny....thanks for getting that recipe. Very kind.

Firemonkey...good one. Funny thing is, I am not much of a fan for gravy. My parents are from Oklahoma and my mom makes some great 'okie' food, but I never caught on to the gravy tradition.

The lump can smoke, especially upon start-up, but then you add the smoke wood at times for flavoring. My BBQ is located on a side yard, and if I forget to close the side garage door (my access point) the smoke smell gets into my garage. I have even smelled it inside the sealed car days later. I highlysuggest you give the smoke issue considerable thought.

Thanks Sanny...I was thinking of this last week as I remembered the orange zest. As I recall, when he cooked his turkey he also stuffed the center with oranges, apples, and onions....or am I confusing this with another recipe? The concept has remained in my brain, and at this age there is no accounting for what clings to the grey matter.

For those who may not know, Jiarby is a very successful competition BBQ veteran. Glad you joined us. I understand you have been reading us for awhile, so you know we like to have a little fun with our BBQ chatter.

Jiarby...Did you post a recipe for a turkey brine a couple of years ago on the mexi-k site? Could you re-post it in our recipe section?

I wonder if there would be an enhanced flavor if this was done in the kk during a warm-up or cool down and stored?

You might consider the smoke and the prevailing wind. You don't want to set it up where it could carry directly into the house via the doorway or open window. Or set up an overhead fan to direct the smoke back outside.

Amphoran..Thanks for the input, but it was tklines probe that appears to be in the lower drumstick. I saw the one in the breast that looks to be placed as I have previously read. I guess it is an optical illusion as Firemonkey is saying. Thanks to both for your help.

I was wondering why you put the leg probe where it is mostly bone? I would have thought (I've not done a turkey before) that the probe would be more accurate in the meatiest part of the leg. I realize there is a differential between dark and white meat.

I got ejected.

firemonkey...you make me laugh almost as much as Curly.

Better not discuss sausage either!

firemonkey wrote: Geez firemonkey....don't hold back! I thought you'd be tougher than that after owning the pink POSK. Do you think you would notice the image of Shotgun Fred if the pink POSK is still next to the KK? Of course Shotgun Fred may not be all that comfortable close to South Beach and all.

For three days you have been cooking butts one at a time and giving the leftovers to the kid next door. Maybe your therapist might need to sample the butt before making an analysis of this behavior. Curly sounds like a pretty good therapist

I agree that price does not always guarantee a good wine. Many times I have tasted and thought "I don't get it". I've had plenty make me pucker. A good wine to me is what tastes good on my taste buds. I lack the ability to taste something and be able to know that it will be a good wine in another year or so when it is tasting a little sour to me. I am not a wine expert, but I enjoy a wine that tastes good.

Leaddog...making wine may not be that hard.....making wine that people want to drink might be more challenging. There is some pretty bad wine out there.

Paul...this is when you get to hear about foodsavers. Highly recommended. You can cook 4 butts for the same fuel as one. Put them in a foodsaver in usuable quantities and freeze since you don't always have 8-15 hours or so when you get in the mood for this stuff.

Sanny...I am a ventriloquist, and the owner of multi-personality Sybil!

LeadDog wrote: You dog!

Well leaddog...I'm game...that is if you didn't stomp it with your feet! you said it was Zinfandel right? does it come with a free glass!

Levelling the grill does not address the aesthetic of the BBQ itself not standing straight. I agree with Firemonkey that it would be nice to have levellers on the base.

And when you get home, you can grill yourselves steaks at the 19th hole. Perfect end to a perfect day. I thought the recommendation was still to have a conservative cook the first time out before doing steaks??? Dennis...what do you advise on first cooks now?