bryan

I added a pic on my original post. How did it do?

Might want to look into rabbit. Easy to raise.

Welcome as always.

OK Guys, I have cameras. Will learn to post. Just so busy cookin and no time lookin. Chef - Did burgers come out juicy? I have a problem with 1 min cooking time. With the exception of 2 patties each these take me back to the 50's Blue Circle in Knoxville.

Chef- 75-25 will work better. The thin meat need the moisture. Putty knife works to scrape up patty. Took me a couple times to get it down. Good eats!

Todays lunch. 1 hamburger roll buttered and toasted Condiments and toppings as desired (mayonnaise, mustard, shredded lettuce, onions (fried), tomatoes, pickles, etc) 4 ounces freshly ground beef chuck divided into two 2 ounce balls Salt and freshly ground black pepper 1 slice cheese NOTES: 1- Total cooking time about 1 min: 2- There will be smoke. Prepare toasted bun by laying toppings on the bottom half: Have it nearby and ready for when burger is cooked. Preheat a large stainless steel sauté pan or stainless steel skillet over HIGH heat for 2 min. Place two 2 oz balls of beef in the pan: Smash down with a stiff metal spatula. (use a second spatula to add pressure) (smashed patties should be slightly wider than bun) Season generously with salt and pepper. Cook until well-browned and top is beginning to turn pale pink/gray in spots: (!!!about 45 seconds!!!) Using a bench scraper: (or the back side of a stiff metal spatula) Carefully scrape burger patties from pan. (making sure to get all of the browned bits) Flip patties and immediately place a slice of cheese over one patty: Stack second patty directly on top. Immediately remove from pan: Transfer to waiting burger bun. Add top bun. Serve.

I just can not get there in time..sorry. Maybe next time. Sure looks good.

normstar- I have not tried this butt......http://www.kickassbbq.com/Pulled%20Pork%20%28Boston%20Butt%29.html good KK'ing. Please post results.

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You just don't act like a country girl

Once you eat the pepper you must quit. 1 red bell pepper, refrigerated 3 cucumber slices, roughly chopped 1/2 small jalapeño, diced 1/4 ounce agave 3 to 4 cilantro sprigs, plus extra for garnish 3/4 ounce lime juice 2 ounces reposado tequila Ice, for shaking 1 part cumin to 2 parts kosher salt, for rim 1. Slice the top quarter off the bell pepper and hollow out the inside, setting the larger portion aside (this will be your glass). Remove the stem from the smaller piece and roughly chop the remaining edible parts. 2. In a shaker, muddle the chopped pepper, cucumber, jalapeño, agave and cilantro. Add the lime juice, tequila and ice, and shake vigorously. Take the larger part of the bell pepper and dip half its edge into the cumin/salt mixture, to use as a rim. Strain the liquid from the shaker into the bell pepper and serve.

The only better unit is a KK. BUT be carefull where you buy. One source charges more freight than I have ever seen in my life. (78) I own 3 units and have bought 4 for gifts. Old castiron does not sit level. (hot spots) The boss does not use kitchen stove top any more. Congrats on your new tool. You will remain elated. Use that skillet at 160* to thaw sealed frozen pkg's. Note Always dbl check new units to be sure heat temp is as selected. I'll never go back. Wal-Mart is where to go. There is now a competior on the market. I know nothing about it other than it is around $50. Congrats on your Nu Wave purchase.

Cooking is as cooking does and you does it better than most. You have good looking legs.

There is no doubt about your good taste!

Where was this when I needed it?????? http://sidebarbeverage.com/

Tonu-b- To many years as a 1st Sgt. That and the old story "with this much horse crap - there has to be a pony in here somewhere"

Just means you can have a fresh jug every 2 weeks.

Damm nice family Dennis.

Yield: 1 quart 1-1/2 cups Irish whiskey (such as Jameson) 1 14oz can sweetened condensed milk 2 tablespoons chocolate syrup 2 teaspoons instant coffee 1-1/2 cups heavy cream Recipe adapted from Angela Waterhouse, Stone Park Cafe, Brooklyn, NY In a blender: Combine the whiskey, sweetened condensed milk, chocolate syrup and instant coffee. Blend on high speed until combined. Place the whiskey mixture in a bowl; Stir in the cream until smooth. Store the Irish cream in the refrigerator, covered, for up to 2 weeks. Serve chilled over ice.

I use http://www.varasanos.com/pizzarecipe.htm and King Arthur Sir Lancelot High-Gluten Flour. Took a lot of reading and practice but the results were well worth the time spent.

Smoking to me is an individual sport. When I use my stove top smoker I only use 2 tbl. spoons of pellets or tiny wood chips made with my shop saw. That is more than enough. On my KK I use a Smoke Daddy unit with very little smoke material. I am from the school that thinks smoke is a surface taste addative. I also do not use rubs and etc. I like the taste of the meat. I use mayo to hold the salt and pepper in place. To answer your question - wrap some wood product (chips, pellets, etc) in foil. Poke 3-4 holes in foil and place on coals. (edge of hot coals)

Definate high level thought. I would think the captured heat below the matt would be simular to the KK sides.

Thought this might be of help. What is your recipe?

tony b - this might help. Sorry about that. http://www.foodandwine.com/recipes/aspen-2007-grilled-naan

Chef- Nice part of this recipe is you don't stick the Nann to sides of cooker. nice gesture. Than sounds nice.