bryan

kravnh This might be of interest. I make due payment adding on the next months principle. Results = just saved that months interest. Saves big bucks on first half of loan. Just print schedule and mark out payment and added principle being made (so I always know where I am on he loan) What say you? http://www.amortization-schedule.info/calculator

May be this can help. Loquitur I couldn't get crispy skin on a KK chicken: Until I started putting it in the frig, uncovered, the night before cooking. Then cooking it direct, high in the dome, at a temp over 400. (I don't open the lid until I'm ready to take it off and it comes out perfect for me this way) I don't think a couple of hours in the frig is enough to help much: (If you do it overnight, you will definitely see a difference in the texture of the skin while its still raw) (it looks weird but it comes out great) I have also heard of people putting a very light dusting of cornstarch on the skin before cooking. ( but I have not tried that) mguerra Re: Crispy Skin Be sure to cook chicken direct, not with a heat deflector. Indirect yields rubbery skin. Syzygies Re: Crispy Skin Nice idea, it reminds me of letting salmon develop a "pelicure" in the fridge after brining. I've tried the hairdryer approach with mixed success (it helps e.g. deep-fried Thai duck), I'll have to try this. We prefer our chicken at 500 F for half an hour, direct main grill over well-developed coals, after a light brine. http://www.seriouseats.com/2011/12/the-food-lab-ultra-crisp-skinned-slow-roasted-pork-shoulder.html

That's no problem. You just need an interest motivator to re-kindle that fire a little bit. That is why I am always searching for new and unsual cooks. Try this...... https://www.bing.com/images/search?q=turtle+burger&qpvt=turtle+burger&qpvt=turtle+burger&FORM=IGRE

Sounds interesting. What more can you tell us? Care to share any of your Weber recipes?

Now that's customer service and from the other side of the world.

That sure brings back good memories. Wonder if they are still KK'ing. Ever hear from Paswesley? He started right off doing big cooks for his church.

The problem is I just don't want to donate the time to taking pictures. At 78 I am selfish with my time. I love the pictures on site and believe in the theory. Just stingy with my time. I take no offense at comments about my lack of posting pics.

Anse is as Anse does. No pics. Not my thing. I don't need pic's to read.

The only problem is picking the grandkid to leave it to. When I divide price by years its a good deal that gets better every year. I did replace a gasket last year I dont see that as a problem. I think it was around $20 and 5 minutes. You will not be disapointed. Are you grilling now?

I'll consider moving but not this week. But I get some eats. How close is the next owner to you?

Now that is some good eats you are talking about. I have not done the kabobs either. Just thinking it might be a fast easier way to subs.

Has anyone done oyster kabobs?

You are one for sure of the active members I'm just looking more, and more, and more.

Anyone interested in a CoCo share in Pensacola

MacKenzi OK just don't want you to have the rainy day blues. But if you change your mind we are here to help.

Works for me. 2 cups vanilla ice cream 1 oz green crème de menthe 1 oz white crème de cacao Whipped cream for garnish In blender: Purée ice cream, 1/2oz crème de menthe, and crème de cacao. Pour into a cocktail glass. Top with a dollop of whipped cream. Top with remaining crème de menthe. Serve. Don't need to be a drinker to be a good mixer.

I am missing post from new and old members alike. Where are all the cooks, questions, suggestions, and things we would like added to Komodo Kamado? In the past there were a bunch of us that did not post pictures for what ever reason but we sure had comments, questions and suggestions. Plus a whole lot of cooks we talked about. Then there were all the things we suggested to Dennis that we would like. What say you. Lets get some more ideas going. Any new members need help. I'm sure someone here has your answers and is just waiting for your question. If nothing else just say hello or whatever blows your skirt up.

My Komodo Kamado has been active since the summer of 08. Still waiting for a problem. If this one doesn't get sick just when will the ones being sold now have a problem. There has not been a year go by That Dennis has not made great changes. Thanks Dennis for a great product. Best purchase I ever made. I am still using your Komodo Kamado at least twice a week. Now that summer is here the use goes up. Thanks Dennis Thanks for being you. I am one happy customer.

We could all ask Dennis to hold delivery up for a sunny day. If that would help.

Interest to save. What say you? http://www.amortization-schedule.info/ Will save thousands. For sure on front half of loan.

This answer will work for you. http://joepattis.com/

Whats for dinner tomorrow? Santa in June? Time to get drunk and be somebody. Sorry got carried away. Its almost like a kid and it will be yours for ever and ever. Congrats MacKenzie good choice.

I have one of those wire basket things with the handle broken off. Would that work to grill the fish?

tony That sounds great. Its on my list to do.

I am lucky to live on the Gulf. (15 miles) Fresh seafood is just minutes away.