primeats

fresh side pork

Growing up, I would help my dad butcher hogs, the farmers who didn't want bacon would trade him ground pork or sausage for the fresh bellies. We would slice it and just use a little salt and pepper when pan fried. Great pork flavor, and with over easy eggs there was no better way to wake up on a fiercely cold Iowa winter day.

Stuffed Tri-Tip

Wow, Larry! I gotta try that! I may even prepare some for sale!

There ya' go!

Good luck to you guys anyway, keep on cookin and doin' a wonderful job as always in promoting KomodoKamado. Tom, if it wasn't for you and the rest of the forum, I may not have found out which cooker to buy. I know that you will continue to be a great promoter in the future, as you have been in the past. This forum is a great place to converse back and forth for whatever reason. If it helps to do a little networking here, I say go for it. I for one welcome all positive banter, whether it's Sanny knitting socks, or DJ raising a virtual glass, or even Dennis roasting bugs! we're here for each other as well as promoting the finest outdoor cooking vessel ever created.

On another note, wow can our Gov. talk! He may come out of this yet!

Hopefully my Governor will be out of a job today as well. Sorry for you guys though.

Those thighs look amazing....(Just trying to get placed in the "private section")

Someone had to do it.... http://en.wikipedia.org/wiki/Kosher_salt

Not that this will help you in your quest, I've used an engine hoist from a friend's auto repair garage,worked like a charm. If you can even find one in your area. Or take it out of the crate on the truck and construct a ramp system and SLOWLY wheel it down. Either one very long one or a series of ramp to platform structures. Good luck dude!

In my experience there are two types of laptop batteries' date=' those that don't last nearly long enough and those that almost last long enough [/quote']

Yep you got that right! Touche'

F.M., how long does your battery last in your laptop?

Looks great, so is the temp. set at 385 the secret to a crispy skin? Jackie in Jersey should see this!

And it looks great from where I'm sitting. may have to grill one up this week and give my family a break from the onslaught of chili recipes I'm working on. Nice work T.O.!

London broil is indeed a preparation, not necessarily a cut of meat. Top round,thick sirloin,cap from the sirloin,flank steak, and tritip have all been labeled at one time or another as London Broil. As with a Boston Butt, I'm not sure what London actually has to do with the cut of meat,and my apologies to the Brits everywhere, they're not well known for their beef,or at least their cooking of it.

Costco is making ME look good!

If you need help with pesky cattle trespassing, just let me know. I can eradicate the pests and cart them away in nice neat white paper packages! Merry Christmas, Happy Hanukka, and Happy New Year to all.

http://www.rain-tree.com/mango.htm

Welcome to the family! Happy Holidays!

Thanks Dave,Mike and Conodo for the link. I also saw a recipe in the cooking section. After I expperiment on these recipe's I'll have to take the robes and pj's off the BowFlex to sweat this stuff off!

Looking to the forum for help. We are going to host a chili cook-off, never done this before, NBC5 Chicago will be helping us promote it , I could use some help in coming up with "my own recipe" to demo on the air...with full credit given to the creator. It's gonna take place the Sunday before the Super Bowl. I am petitioning corporate sponsors as well to help with the prizes and any proceeds going to charity(probably my local Rotary Club -Wilmette Harbor) My hope is in the future to raise enough to give away a very nice custom made BBQ/smoker;). Until then we will have to settle for some "other " backyard cooking appliance and probably a Super Bowl Meat basket or gift certificates at a local gourmet meat purveyor. PM's would be great! I have no idea yet what the entry fee would be, if there is going to be one, but it would be open to all in the Chicago viewing area--local,not cable!

A picture is worth a thousand taste buds!

Happy Thanksgiving to all-remember ALL things in moderation!

After a busy two days and thousands of pounds of turkey later, I can't wait to taste some roasted turkey with all the fixins'. The unfortunate part is we will be at my Mother-in-Law's and won't be having a KK bird. I did save a fresh bird for the weekend though! I think it's too big for the rotisserie, what is the optimal size for the larger EZQUE basket?

Usually no pics ...didn't happen. In this case I think you'll get a reprieve. I'm extra careful when I wear my crocs at work...and I've done the "dance" as well!

Thanks Dennis!!

If Ron hadn't stopped by when he did, none of this would have been confirmed!In all there were 6 boneless stuffed cornish hens, a roasting chicken( that never made it to the studio) a boneless turkey breast,and the goose all at the same time! The drip pan was a must! As it was the goose grease had achieved flash point a couple of times! Kinda made a mess of the roasting chicken! I'll use the heat deflector along with the drip pan next timeand not fill up the KK so much next time. After the birds were done there was a rib pork roast ,and a crown roast of lamb,the crown had to be roasted in the oven at around midnight. Too tired to go outside anymore, and it was the only one I had, getting tired and had to get to sleep!Not that I slept very well.

A fan customer came by as I was cooking for a Sunday morning news segment...Thanks Ron(aka Ronnie_Suburban)---scroll all the way down, I don't know how to cut and paste only the pertinent photos!

http://www.lthforum.com/bb/viewtopic.ph ... 7s#p228253

Oh yeah I'll email them to you, just glue both sides together and nobody should notice!

Got my first voiceover job..National radio spot for NASCAR, should air around Father's Day