Stewsan

I can see the picture isn't the best but the heads were removed prior to cooking and sold to tourists as good luck charms on the beach.....javascript:emoticon(';)')

Actually, that was the first thing I thought when I saw them cleaned. Except the meat was white instead of pink. The taste was closer to chicken. Since there is no fat it tends to dry out if overcooked, oops, I guess nobody is going to be clamoring for cooking directions....

Who the heck said anything about Rats???? Haaa, just kidding, that's out little pet, Billy keeping and eye on things. Dennis, you can only purchase these huge Rice Rats north of Bangkok, near Pichit, where they sell 'em everywhere, haven't seen them in Pattaya. They catch them in the rice paddies where they live and feed, which is one reason they are so big. The meat is white, very tender, and quite tasty. I'll post some pic's "on the plate" next time as we still have a few in the freezer. Interesting, now with the Chinese New Year's new mascot, they have started to become popular or maybe it was that new Rat movie.... Say Hi to Mike.

Well it's the Chinese New Years over in Asia and it wouldn't be complete without this year's new Smokin' sensation. Done in an East meets West recipe.... The "lad's" were lubed up with some extra virgin olive oil and then rubbed down with some Cavender's unsalted Greek Seasoning. The result's were.... well, I'm just glad I wasn't here for the Year of the Monkey.

Yup, I agree..... Lobo curry paste is the only one I've seen used here and at .30 a pack, easier than trying to make from scratch I guess.

Arghhh Sanny, after some further investigation upon returning to Thailand. I found that the "great" panang chicken the wife had been making was started with a packaged mix they sell here in Thailand. Hmmmm, now I'm wondering about the "chicken". Anyway, it is very tasty and I checked the ingredients and they appear to be haz mat free.

Sanny, just noticed your request for a panang curry recipe. I'm heading back to Thailand in a week and the wife makes a great sauce that requires minimum work. I keep a container in the fridge just to perk up leftovers. I'll post it for you next week. Best of all, it's "bug free"!!!

Thank you very much, when the bbq'rs stop cooking the air clears up drastically . We just did a leg of lamb tonight using the ez que... I know, pictures on the way... at least I "think" it was a leg of lamb..... Ack!

Picture... Here's the big guy on our back patio with a view facing toward the north. We have the Guru and ez que installed and working... On the front patio facing south toward the city of Pattaya.

Pictures on the way, just trying to figure out the image shack once again. Sanny, unfortunately the bugs were gobbled up last night....

Gen II OTB PM me if you'd like to use "checking out the KK" as an excuse....

I got the bulkhead style inducer tube. It was the one size fits all and I believe it was about 4.5 inches long.

The inducer tube I received with my Guru just clipped in nice and tight and doesn't require any silicone. It's completely air tight as when the KK is under "pressure", no smoke leaks out at all.

Hmmmm, I can't believe I didn't take a virgin picture of the interior before I fired it up. It was nice and white when I first got it but as you can see, it's a shiny black after just 2 weeks of use.

Fortunately we have...... let's see... I'm probably not supposed to use the word "maid" but our "domestic engineer" keeps the grill pretty clean and she has the added "union" benefit of tasty little snacks...

"Dang Mah"!!! How'd they get in there???? Dennis was right once again. They do taste like crab The wife slipped these tasty little tidbits on the back end of a 5 hour session.... I wasn't expecting surf and turf and of course didn't get it.

Good looking combination... the KK and your beautiful backyard. You're going to have a great time!!!

Ok..... just confirmed that the "lump" charcoal I was picking up from a vendor down the street was made from left over construction pieces.... ughhh. I went down to the local True Value hardware store.... yup we have them in Thailand, and picked up a bag of American hardwood lump. The Guru is keeping the temp perfectly now, for the second night in a row, now that I have the proper fuel. I'm told that in Northern Thailand I can pick up lump charcoal made from mango trees so looks like a little road trip is in order. It's amazing how efficient the KK is.... Thanks Dennis! I love this baby......

Re: our first Pizza attempt Oops.... too many Mekong's and coke!

Ok, it was bad lump. Now the temp stays perfect and as you can see after 4 hours the ribs agree..... I was wondering why the lump looked like it was off an old Bob's Big Boy sign....

Good idea! I'm just firing it up now with some different lump and if it starts to get too hot again, I'll just disconnect and try it manually.. Thanks

our first Pizza attempt Ok, I'm not sure if this will work but here's a shot of our first Pizza attempt. It turned out pretty good and ended up making 6 for a few of the neighbors. I used the Wolf Gangpuck dough recipe and went with "local" and imported toppings....

I've been filling the charcoal basket but I'm just lighting a couple of pieces on the side near the Guru. I then keep the upper damper unscrewed about a quarter turn at the most and then once it starts to warm up, I adjust it until I can just feel the heat coming out an no more. There are no leaks around the gasket. The only place I see smoke coming out is around the upper damper and through the hole where I put the Guru temperature probes. I'm thinking of making a little plug for that. I'm going down to pick up some commercial lump this morning as I have 10kgs of pork ribs to cook up for a pool party and I'm hoping that will help. I will take some picture.... I'll check out the Image shack today and see how that works. Thanks for the help!

Ok, pictures are on the way as soon as I can figure out to attach them to the replies.... plan on lot's of pictures as Thailand has much more exotic "meats" than Dennis has shown....... I think I've figured out the high temp issue. I think the lump charcoal is a very low grade soft wood. I have everything almost shutdown completely and the temp still runs up to about 350F... Fortunately the USA has come to Thailand in the form of True Value Hardware stores and they sell an excellent selection of BBQ items including hardwood lump. I'm going to give that a try tomorrow.... good thing i can buy a whole pig here for less than $20 otherwise this might be an expensive hobby..

Sanny..... You're not living until you're relaxing on the patio and one of those bad boys fly's in.... the next thing you know they are scooped up and on the grill. They taste just like they look!