primeats

Good one Dennis!

Ahhh HAH HAH HA HAH.Welcome Howie, You may have to look up some previous posts to understand that one!Search for the Nam Sang.On the Fraud forum

Hey!!! These look like the ribs I custom cut! The price even for this neighborhood is a bit high(I'm at 7.29, so not that much different). Spent most of the day at the shop,so couldn't bbq any for this evening, dang!Good work Dennis, I would have expected no less from you.

Sorry, I have an otb supreme plusR2, not the genII. Just wondering if there might be a version of that door avavilable. It can wait till Dennis is whole again.

Tony, do you have a specially modified damper on your beautiful(same color as mine) Komodo? If not can we purchase a similar one? I have an otb r2, it looks as if your burner runs through the draft door,with the daisy wheel ofset.Looks good man! We're under 10 inches of snow here on the shores of Lake Michigan.

Dennis, our prayers are with you. I too lost my father two years ago,think of him every day. He was the man I'd like to become, and I try to be like him as much as possible. Your dad must be a great person to have raised a son that is as honest and forthcoming as you. God bless to your family especially this holiday season, Dave

They are EZ-Q ready, in that it has fittings built in on the inside for a spit and the outer body of the KK has the required fittings ready to attach the rotiss. motor. I don't have one-yet,I'm sure there are a few folks that do have an EZ-Q already and would be willing to give their input.

I researched for nearly a year before choosing my Kooker,Dark Terra Blue w/ Dark charcoal grout. A good friend across town sells the Green Egg, nearly splurged, did more research and was a cat's whisker away from doing a deal with Richard Johnson. Thanks to his customer service which is notorious I stumbled upon this Site and forum. Thanks to Pork Chop and his well documented ordeal I e-mailed Dennis and before long had two delivered to me,one of which went to a client(his holiday party last nite may have four or more potential buyers in the wings) The most difficult part was convincing the Mrs. to place one of these things on our deck for all to see, as soon as they were delivered,she was blown away by it''s exquisite beauty. The price tag was a sticking point, but as others have pointed out it's not much more than the Egg when you factor in that this is a complete package. If I had a choice I would have ordered the Gen II,if only for the gas starter/burner. I have in a short amount of time cooked low and slow as well as grilling at nearly 700 degrees. I can say that while the low and low feature was everything that I had expected, the very high temp feature blows away the searing capability of my Wolf range infrared, as well as my gas grill infrared searing unit. As an added benefit the steaks I usually bring home( I own a gourmet meat market) are usually the end cuts that I won't sell to my clientele due to the amount of sinew that is usually present at this end. Well sir, the sinew turns to a very tender almost gel like consistency, and the moistness is "locked in" as well as a unique smokiness that I can't even duplicate on my Weber kettle. In short this is a great unit, free shipping, and something you will have to direct in your will to your surviving offspring! Good luck in your search,and know that you are welcome here no matter what you chose. Yours in Grilling, Dave Zier

This is what I've been telling my customers for years. C I is one of the few publications that are usually spot on when it comes to "meat speak".

Thanks for the tip on oiling the bird before frying. Last one I did, I got the oil way too hot (smoking!, well it was taking so long to heat up I thought I had time enough to shower before the guests arrived. You know,... oil doesn't cool down like water does!). Anyway, I also put the bird in too fast and subsequently water proofed my brick patio. No weeds will grow in the cracks either, and this was 3 years ago! just lucky the flame was out before I plunked 'ol Tom in!

Although this may seem theoretical, I had cooked a turkey and duck last Saturday nite( for a small segment on our local

NBC station that aired Sunday morning),at the same time on the main grill with deflector and drip pan at 350. Both birds, turkey at 14lbs. duck at 5 lbs, cooked for around 4 hours, took turkey out at 160 and the duck was perfectly done at 190.This is just how I did it, haven't actually spatchcocked anything outside of another duck(again apparently theoretically--no pics posted yet). By the way the dripppings made the finest gravy I have ever tasted. Have fun.

Y're kidd'n, I still have a head ache!

SAUSAGE? Did someone call me?

Unless I am missing something, this was a most bizarre and random post. Jasen you may have to start a new category--BIZARRE RANTING--

Just revisiting an old thread. Dennis if you want a distr. point in the Chicago area, let me know. Maybe I missed the news about this stuff landing in the states---has it?

Clarence Birdseye discovered that fresh vegetables, when frozen at -20 F , did not experience the cell wall failure that has plagued many attempts at freezing and maintaining foods. This will apply for fresh meats as well. This is why during the 60's and even today you may have seen or your parents may have purchased large bundles of packaged meats from a "locker plant". My father operated one for 25 years.

I could go for that

Looks great Dennis, Every pizza I've made keeps getting better. One day I will use the "Puck" dough recipe, until then I've had good luck with the crust in the tube(Pillsbury) .Hope I don't perfect my method too soon, Friends and family are very eager to try my experiments!(No Bugs though).

The original owner is reported to sue for damages if the leg is not returned,you guessed it--he wants an arm AND a leg.

Thanks Dennis, and Ron I know you have mentioned this book to me a while back, I may possibly make this a must read while in the north woods huddled in my deer stand, trying to not fall asleep while "the big one" happens by. Or to try to calm my nerves while recalling how I viewed the rear end of said deer as I woke upand watched it walked past me .

I'm in!

Ronnie is the only customer who brings me samples of his triumphs be it cold smoked wild caught salmon,or the brisket he bbq'd last week. I would have posted photos myself, but he always shows up around lunchtime! We will all be happy he has joined this forum,as Ronnie has a great knowledge that I can only hope to learn from. As he has become inquisitive about different styles of charcuterie, it has only enriched my repertoire.

Works great for searing way up top too,near the roof of the lid,this is where I cooked a split duck the other night. Skin was crispy as can be!

Cooked some kabobs another night along with some(gasp ) vegetables.

So far haven't burned anything outside of a pizza that should have been taken off when I said" maybe two more minutes".

Go Hawks

I know Pork Chop is too modest to let us all know, but he is back up and running at www.porkchopbbq.com! with all the communications that guided me to buying Godzilla from Dennis. Have fun PC.