Tyrus

I have one humongous artifact, an S&A Co pot from the 19th century that I hang in the outdoor cooking area it's very much in the tradition of Tekebo's pots. It's funny you mentioned the pots, just last week a guest of mine commented on this hanging pot and asked if I had ever used it. Unfortunately not, it's just too large and needs a tinning in the worst way. However I love the look it commands and the strength it takes to hold with two hands. Here's a pic and please excuse the condition, it hasn't been cleaned in over a year from it's exposure to the weather but I love it just the same. I'm with Syzygies when it comes to pans....carbon steel and cast iron meet the needs. I do remember my folks owning a set of Revere copperware made in the 50 or 60's, they're still employed in the family somewhere today. Nice pans Tekebo, you did them justice.

A new toy and it took 4 hours to open, you musta been savoring that or had a good bourbon in hand and was planning strategy beforehand. I see you went with the metal vs ceramic and it appears to have a inner metal layer creating an insulation zone for some high temps, looks sharp. Good luck and happy cooking on your new toy, have to say you kicked my can on pizza ovens down the road a bit...will I follow the can. Hey, wanted to let you know I designed a V-shaped fire box for the Lang and had it fabricated at the welders, it alleviated the bad smoke and temp changes known for the flat raised stand they sell with it, works real good now, just in case your missing the Lang.

Welcome, generally I'm pretty good with geography but I had to look this one up. All I can say is, lucky you, gorgeous island. We're looking for ideas from you to bring forth from your island Mediterranean oasis that will show the native flavor, especially in your KK.

Yes it is, a great stop for something eastern European

Made this potato side for tomorrow nights guest, it's grated potato, zucchini, cheese, parsley, broccoli, dill, chive egg and kielbasa...with a cherry tomatoe on top. To be served with a cucumber sour cream dilled dressing. Here's a pic, one batch on the 23 with a half basket and the remaining on another.

Well if your looking for authentic you might think you were in Warsaw because they're all from the old country with a heavy accent. Aside from that the store is in Stoughton Mass near the T-Station off 138, but I believe it's a bit from your local. Everything in the store is from Poland or made authentically nearby, 12 different Kielbasa's, blood pudding and all the rest. The next one's in Boston in Southie, actually two...that is all braindoc, thanks for shakin the tree.

After all that I realized one of the best ingredients in a Bloody Mary is horseradish, it had to be told. The interest in the subject braindoc started stayed and so I drove to the Polish store some 15 miles away, this is what I found in the cooler/frig with a close to fresh as you may come by in a jar not grated by your own hand.

Acquiring a taste, you have to build up a tolerance, it's what some would have to do to enjoy this marvelous root. I remember as a child the contests some of us had to see whom could eat the biggest spoon, today the challenge is water over the dam. Either I burned out all those receptors or my tolerance level is sky high. Kind of like Toney here, he loves the ghost peppers and habanero's, his tolerance came from constant exposure and an addiction to the peppers flavor, if I were to venture a guess. You know you've hit the big leagues when you can take a table spoon in your mouth of the homemade and then without blinking an eye rest your spoon back on the table and say, pass the Kielbasa please.

I do like my horseradish too, the frig always has a bottle. For good horseradish I go to the Polish store for the imported variety and am never disappointed. To get the hot stuff the fresh root is best, for cutting and flavor I use sour cream and honey. Hot is an odd term since it affects the nose the most and not your tongue. Your correct Tekebo about potency and time, so if you like it hot eat it up quickly. Nothing like horseradish on a good piece of Kielbasa, they dance well together.

Handsome color on the lamb only matched by the outstanding color of your gifted board. Everything about that board says slice me a generous piece, great handles, nice.

I hope you rescued the leg and saved the day. Try a bamboo skewer to stick through both meats to hold them together, at least that's what I do with reasonable success. Once the meat begins to tighten on the skewer they hold quite well.

Hey Jeff, you do realize that's a pic of my grill in winter covered up. Not a very complimentary one at that, I get the point though, made me laugh. Boy, I'm sure glad it's summer, that picture gives me the chills. Spooky

Glad you did Poochie. There other options available where you can order just the top fire box and crank without the wheeled stand below. You'd attach it to some sort of masonry of your liking, the obvious drawback is...it doesn't move. Rust with anything metal is always a concern too, keep that in mind and although the gauge/thickness of some quality grills are worth mentioning they all succumb to this demise in time. If you live in the desert it will be around that much longer vs the rainy spots where you have to cover. Ah, my grill will probably out last me but if your looking to dodge the rust and make it a departing gift in your will,.. well the SSteel is a good option. Don't rush in, it's what I would recommend, your happiness is paramount, satisfaction, you don't want buyers remorse. I don't want to brag, float my own boat so to say, but on my grill (the Hooray) has the best rotisserie out there bar none, and the cranking system is onehanded and IMHO superior to all others. It can be adjusted slowly, quickly, quietly, smoothly, incrementally with precision with a finger and hold position regardless of weight. You do pay for these conveniences though, good luck, they certainly are a lot of fun. I'd be happy cooking on any of them, like buying sneakers that fit, get the one that's comfortable for you or the one you gravitate too.

Well Tekebo, I'm leaning towards the chicken too, but hell do them both. Variety and choice for your guests, let them decide which is best. You know I was looking on my bookshelf and there it sat, "The Whole Beast." So I dusted off the cover and gave it a thought, held it in my hands and slowly began to turn the pages with anticipation. When I realized there were no pictures my interest deflated like a balloon losing it's air, but then, I turned to the part where we had some rabbit and hare, then my notice peaked beyond compare. Yah, we'll have to resurrect this book and put a good foot forward, Syzygies reminder was a distant call to pull it out and take a second look aside from a recollection of guilt.

That would be the Hooray Grill Co out of Kansas. Mine is the 3 ft model fire box model, check them out, be warned they are pricey and although I like them a lot my thoughts turn to the many stainless grills out there because it has to be covered. However, if your looking for a contraption, your local Wal Mart may suit your needs.

Pretty damn close and around $4 a bag cheaper. No complaints. Revision 8/3 I was using this coal just last night Bill and I don't want to discourage you, BUT 2 things stand out. 1. It sparks like heck when you start it with the torch so if that's a worry wear a glove and hat. In certain areas of the country this coal may be problematic for obvious reasons concerning local codes. Keep in mind once started the coal burns without shooting off any sparks from my observations. 2. It has depending on the bag smalls in quantity which I don't like and then again large pieces that I consider huge, yah big, but I find this so in any bag but not to this degree. So, consider these issues otherwise it's not a turn off so much for me, I consider these things on my own, work with them and often don't give them a second glance. For some this might be a game changer, so my apologize if I inadvertently led you or anyone else astray.

Ha ha, no I guess not, got lucky on this one.

If at once you don't succeed, try, try again. You have nothing to be ashamed my friend, if I'm not mistaken it does have a Oriental flair to it.

They didn't have this when I was making my choice otherwise we may have had a coin toss. I like it, and the gauge let's you know if you have a good seal. Picking a sealer is always a dilemma with all the factors involved, and coming from Italy well, that had to be a strong selling point for you braindoc. It's refreshing to see something made in another country other than China.

This one is in your neck of the woods Jeff or maybe not, but Nebraska is certainly not a stones throw from my home. Anyhow I found this rub based on your inspiration, I'd call it Steaksauce in a rub. Opening it up it has a reminiscence bouquet of a good passed memory related to something you might have enjoyed years ago. Had some guests over the other day and used this on a Pichana, the result after a rest was a dark puddle of gravy that didn't remain long afterwards because it disappeared on a bread carpet. They make others, a whole line, I was lucky and by accident this one will remain with me for some time. Opening Pandora's box isn't always detrimental, once in a while it works out.

In the beginning there was lamb, and oh what a lovely lamb it was. Marinated in Balsamic just overnight with fresh rosemary and sage. Staked on the skewer and spun for 2 1/2 hours over an open fire and basted with a special sauce of Allegro, Japanese BBq sauce and apple cider vinegar. The sides as plated were Swiss Chard in a marinera and cheese, fresh garden cukes and cherry tomatoes, chopped kale in a vinaigrette with sweet dried cranberry, sliced almonds and walnuts, and of course a baked potato with butter, sour cream and chive accompanied by a good Polish beer. Also pictured is a herb garden established this year, crowded with herbs, too many. Next year I'll space them differently or build a bigger box.

Bargain! I have a food saver as a back up now, it's on the shelf because it was behaving badly, think the seal needs replacement. I replaced it with the Avid Armor A-100, works for me. The chamber sealers are great but while your watching them through the process in sealing one bag I've already sealed 3. Good luck with it, they do the trick and last.

You know you can do the same with salmon and have great results, your cook reminds of my neglect.

Last year the fence ended abruptly with fall setting in and the thought of taking on another big project had to wait for another day. Spring came and the fence corner turned in another direction, it created a 90 degree angle and with that the thought of adding in a storage area came to mind. Two sides were already supplied with the fence so adding in two more sides with a couple of doors was a no brainer. Off the ground this little shed will hold 20 bags of coal or 50-60 boxes of Dennis's charcoal very neatly. No more running to garage on the other side of the yard for this po boy, I walk over and pull one out with convenience. It's really nothing special to look at, very simple in design but oh did I say convenient all ready. I also continued the fence to enclose a large area in back of the original covered ODK and when it was complete I cut through the chain link making it a still self contained, no escape area with the dogs in mind. A gate was added to let the neighbors feel welcome to come over for BBq. It has that camping area feel that I like and incorporates in much of the elements of a modern ODK but with the out doorish ambience. The extra space gave me the opportunity to wheel out the offset and if the weather turned bad back in under cover. Lot's of elbow room and I'm not bumping into other cookers as often. So here's a few pics, it may not be for you but it's comfortable for moi.

That looks good David, don't know how you could improve much on that presentation except for some delicious gravy running down the sides. Yum!