bryan

I agree with you, but alas I live with my son for now. Oh well "Music is as Music Does" Throw on a turkey and check the nog.

"Syzygies 190. Not sold in FL. I buy by the case when I go to TX every year. I went through that spoon era. Now I'm 73 and don't care.

Re: Yes

I never drink to much. I always pass out before I get there.

I was a brand new 1st Sgt and we were having "Commanders Call" in the NCO Club. The Cmdr. introduced me as the new Sqdn. First Sergeant, Also noting that I would give the Holiday Safety Lecture. Then he sat down with that funny smile on his face, knowing I was caught off guard. My safety briefing that day. "Drinking and driving kills people. Drink up and get out there and get them." I then sat down with that funny smile on my face. The unit had no vehicle accidents that Thanksgiving. So ...........

A quarter cup of Everclear and 3/4 cup of eggnog, 25# turkey on the KK. and Media Com "Easy listening" in the back ground. Yes "Life is Good" Let the “Guru Roll†Cook it all today so the misses can also enjoy the family tomorrow. Maybe she will say "Life is Good" It is a good feeling to know that I am cooking with friends today. How many KK are lit up today. This is 1. Don't make your presence most obvious by your absence. Lets have a Million Dollar KK Cookout sign in. Happy Thanks Giving to the Komodo-Kamado Forum and especially you Dennis. for now back to the nog, Joe

Keytickler Success! I'm over the newbie hump and ready to try more. Congrats! I like your idea to start at the top and work your way down. A brisket is the hardest backyard grill test there is. What is next? A roti 12 lb turkey on the 8" EZ Que? Neat and self basting.

Keytickler The other question I have is about lighting the KK at first. Do you do this with camper and top wide open? For how long? After it registers ~200 degrees, do you then close both down to barely open for the duration? Is a heat soak necessary before putting on the meat? If so, for how long? Wally World sells a package fire starter about the size of a post card and 3/4 " thick. Break off a piece "1" cube" hollow out small hole in center of lump. Put cube in hole and light. Tent with lump. Close lid and open top vent 1/4 turn. Open bottom vent door 1/4 ". Will be slow to come up to temp. Use top vent to control temp. Be patient and go slow. Easy to work up in small numbers. Next to impossible to bring down in the beginning.

Simple Ham Honey Baked 1 * fully cooked ham 1 c sugar 1/4 t ground cinnamon 1/4 t ground nutmeg 1/4 t ground clove 1/8 t paprika dash ground ginger dash ground allspice Preheat grill to 325. Place cut side of ham down on grill. Heat to internal 160. Mix remaining ingredients and spread on wax paper. Remove ham from grill and roll in mixture. Then, use blow torch w/medium flame to caramelize sugar. Wave torch over sugar w/rapid movement so that sugar bubbles and browns but doesn't burn. Repeat several times until ham is well-glazed. Serve. Not my recipe

Just picked up my six bags. That sure was fast. Thanks for the tip

http://groups.yahoo.com/group/Mittleide ... Gardening/ He sells books on gardening and a additive for fertilizer. The man who researched and documented the program was one Dr Mittleider. Jim Kennard now runs the program.

Thanks for the research and correction. Would you post your correction to the Mitt.. forum? Sorry I did not research. My bad. I really appreciate you catching this. I will remove immediately.

Re: ??? "mguerra"]What? fat removal from butt

Man is looking through space between bottom of top and top of bottom. Black circles in mugs are the eyes. mugs form nose lines and cheeks. If still cannot see back away from picture. Don't concentrate on table. STARE at the eyes. (Face should come into focus).

Removed by poster. Incorrect information My bad. Joe Ret. USAF FL CCP

Tucker You should post that 1st picture as a puzzle "See the man picture" That is really a great shot that should not be lost. Great shot that could live forever as a puzzle. Someone will put this on a post card and sell it. (Suggest that you remove and Copyright this pic then re post)

Re: pull it right "mguerra" Is this how most of you are doing this? I use a spoon and a glass when cleaning fat from the .......

Neat face on the first picture.

Speaking of poultry. I imagined that last night I had a package of great legs. Rubbed with mayo and sprinkled with "Paula Deans House Mix" and put on Ralph @ 375 until that bronze color I have come to like so well. ( can find Paulas mix on web)

Hey Thanks!! I can live with the down side. There is a facility 5 miles down the road. Just got off the phone. They are ordering me 6 bags and will call when it comes in. $14.99 ea Pensacola, FL Again Thanks!!

Re: Lump Lump. They make briquettes That makes me feel better. All I have seen here (Pensacola) are the briquettes which I don't use.. My only found lump to date is Cowboy. Guess I need to check Mobile.

Is Royal Oak Lump?

What KK set-up are you using for this one?

Re: Al Pastor "LarryR" Ask and you shall RECEIVE Sure looks and sounds like a great cook. I have added it to my list of cooks. More later on my cook. I'll even learn about pics. Would not want you to think I did not follow through.

Dennis The pan is really messed up.. but.... stone protection is what it is for. It just did it's job before it got here, so it's no longer pretty but it worked as designed. Thanks for the offer but NO don't replace the pan it is packing material not a pan as such or part of the product. I'll keep this one I KNOW IT WORKS!! I posted this message stating my belief that the pan is part of your packing materials and not part of the product. (both pans) "The stones are the product" You continue to amaze me. Again thanks for asking if I want another pan. Before this I have never seen anyone offer to replace packing material. I love my Komodo-Kamado. Keep up the good work. Thank you for being you