Hitman

So what IS it that requires 85 hours of cooking time, a whole steer?

Saphira! i LIKE it! I also have the tunes for cooking time --- "Sapphire Blue" by guitarist Larry Carlton.

"Red Hot & Blue" is a local BBQ chain, started by the late Lee Atwater. They have great Memphis style BBQ, authentic blues tunes, and a really good collection of vintage posters from blues shows of the past. "Blue Flame Special" is a rocket powered Bonneville streamliner propelled by natural gas, went over 1000 mph in the 70's. It was also a speciial edition 1954 Corvette, feature three side-draft carburetors. According to the Urban Dictionary, it is also slang for an ignorant oversexed teen --- exactly what I see when I look in the mirror! Well, in my mind's eye, maybe. "Crystal Blue Persuasion" was an eminently forgettable tune by Tommy James and the Shondells. Maybe I should call the KK "Crystal"?? The "Azure Dragonshrine" is the shrine of the blue dragonflight and is located in the Dragonblight. Since the start of the Nexus War, Malygos has been diverting Azeroth's ley lines to the shrine, empowering his flight's dragons. His actions are of terrible consequence though as he is ripping the fabric of reality apart. (I swear I'm not making this up) WOW! Now we're getting somewhere! I can't WAIT to rip the fabric of reality apart with some really HOT BBQ! Let the dragonflight begin!

You must have a couple of Webers, right? How about "Big Steve and the twins?" "Big Steve and the Twins" sounds like a good name for a Punk Rock Band, or perhaps the name of a porn flick. Left Sanny speechless...... I DID have a couple of Webers --- a regular 20" and a little "Smokey Joe". I still have the 20", but it will be looking for a new home soon.

Since I guess I am expected to personalize my KK with a name, I'm thinking of "The Fire Opal", if it really is an aquamarine color. If it's more of a true blue, I'm at a loss. Maybe "The Blueferno"?

Posting pics is a snap --- literally just a click away. First, you need to have your photo on your computer somewhere, probably in My Pictures. Then just click on the link right under the message body, entitled "Add image to post" Browse for your photo and select it, mark it as FAMILY safe, select the size suitable for message boards, then click UPLOAD IT. Done!

Congrats on the arrival of your new baby!

Here's a pic of the replacement cooker. The exact color is a bit of a puzzle, as it looks bluer on my high-def home 'puter, more turquoise on my company laptop. Either way, it's a gem.

There are lots of commercial rubs and seasonings that are not overly salty, but way too many that are. Check out "Sweet Girl" rub, Try the Great American Spice Company website at http://www.americanspice.com They have lots of BBQ rubs, marinades, and sauces listed from many different suppliers. Nice thing is that they list the ingredients and cost per ounce for every product.

As a newbie, I thought I should acquire some rubs to try out, got a few from Amazon. To my disnmay, they were just as expensive as what I could get at the supermarket, perhaps even more so ($4.99 for a 1.5 ounce packet) I have no desire to start grinding up my own spice mixes, prefer to use a tried & true commercial product. So I went online to do a little research. One of the better sites I found was ObieQ @ http://www.obiecue.com/BUYSOME.CFM They have lots of awards, and some good products, including a 5 pound box of "BBQ Bomber" rub priced at $34. That is a reasonable price per ounce! Probably more rub than I can use though. So I kept looking. One of the gems I found was at AmericanSpice.com. Use the following link: http://www.americanspice.com/catalog/se ... RCH_ENGINE They have tons of offerings from many different suppliers. Thing I liked is that they list the number of ounces for every product, and the cost per ounce. If you're looking to purchase in bulk, this is the place to shop! They also have a wide variety of other products, such as cane sugar (good for Mojito's!), sassafrass tea extracts, jams & jellies, mixes, etc. Finally, I went to EBay. Score!! Lot of products, including a 2 pound jar of Pappy's Choice BBQ rub/seasoning for only $11! GREAT price. Yes, In know --- it's all in the taste. But these are some good starting points for on-line shoppers.

I would check directly with Dennis on that topic. Not sure what would be involved with a repair. I provided him with quite a few detailed photos of the damage. I suspect he will not have a problem finding a home for it with some TLC.

Update 2: I only talked to Dennis a few hours ago, and already got a notice from Freightquote that the shipment has been scheduled. This is what I call personal service!

Update: got a personal phone call from Dennis a few minutes ago, and worked things out. He offered to ship me another Matte Mixed Green unit from Indonesia, but I didn't want to wait that long, so I picked another beauty from inventory, NB49, in glossy New Blue (looks very aquamarine in the photo) with the light grout. Should be here in a week or so. So meanwhile, I had just thought of a kewl name for the original cooker: "Humpty Dumpty"! Hopefully Dennis can find some minions who can put the pieces back together. Life is good, just a minor setback......

I don't think it was the delivery guy, or even the shipper. I think it may have been packed in such a way that the cooker was not protected from pressure from above. If something heavy got put on top, it crushed the air vent.

There are a zillion martini jokes, and this one is to the point. Guy goes into a bar, tells the bartender "I'd like an extra, extra, extra, extra dry martini please!" Bartender gives him the evil eye, and says "Look, pal --- I don't want to hear this 'extra, extra, read all about it' crap! You just tell me exactly how to make it, and I'll do it". Guy says, "OK, that's what I wanted to hear. So put some gin and ice in that large glass, stir it up until it's good and cold, and pour it into a chilled martini glass." Barkeep follows the directions, & says "That's it? That was sure easy." Guy says "Wait, you're not done yet! Now hold the glass up to your lips and just WHISPER 'vermouth!" Bartender rolls his eyes, does what he's told, offers the martini to the customer, who carefully takes a sip. Barkeep says sarcastically "Well, is that dry enough for ya, pal?" Guy sniffs, says with a sneer --- " Loudmouth"

Wow, this thread is an oldie but goody. There is a great restaurant in Alexandria, VA called Restaurant Eve (one of the top 10 in the Washington Metro area, which is saying a lot) that makes its own Ginger Beer, and it is really tasty. I've been drinking Ginger Beer for many moons. I got started with a drink my dad used to favor, called a Moscow Mule. It was popularized in the 50's by Smirnoff as a marketing ploy. The drink is supposed to be served in a copper mug --- Smirnoff sold them in liquor stores, and they had a kicking mule etched into the copper. I have a vintage set that I found on EBay, plus a more modern set. The drink is really simple: vodka, fresh lime juice, ginger beer, lots of ice. The copper mug "sweats", so you have to drink them down fast before you make a big mess. They are also very sneaky, and you can get snockered PDQ. I think that's how Mom & Dad hooked up! Lately I've been drinking my own variation, substituting Bacardi Limon rum for the vodka. Smoooooooooooooth! I really like Barritt's from Bermuda, as it is pretty mild. The local Bermuda variant is called a "Dark & Stormy", made with dark rum (read Gosling'a Black Seal). Some brands are overly spicy, and will make your lips numb. Stewart's (of the root beer and cream soda fame) makes a wicked one, as does D&G (Jamaica). Reed's (also Jamaican) makes two varieties, one that is extremely mild. Bundaberg's from Australia is also very nice, but hard to find in the U.S. Now I just have to learn how to make my own!

No way I could see any damage whatsoever from the crate. The wood was not cracked, crushed, splintered, scraped, warped, etc. Wasn't until I removed the plastic shroud that I noticed the cracked tiles. The delivery guy was long gone by then. I will work this out with Dennis --- not going to post any pics.

I did a big party with Shadoe Stevens when he was working here in D.C. Real nice guy --- but a typical DJ, had lots of "air" names during his career. My KK arrived about an hour ago. Unfortunately, it was badly damaged in shipping --- the vent at the top of the dome is completely broken off, some tiles are cracked, and there is crumbled refractory material inside the unit. As soon as I saw the damage, I took pics and emailed them to Dennis. I feel sick....

Re: Mug shot?

New KK arrives tomorrow morning!

I have made this recipe many times, and it's always a show stopper. I "kicked it up a notch" with a little extra hot sauce, but just enough to add a little tang. You can make it with fresh peaches (now's the time!) or canned, or even a little of both. 1/3 cup bourbon 1/4 cup wildflower honey 3 tablespoons soy sauce (I prefer to use Dale's sauce instead) 1 tablespoon vegetable oil 1 tablespoon hot sauce (I prefer Tiger Sauce, or "Georgia Peach" if I can find it) 1/2 teaspoon ground ginger 1/4 teaspoon white pepper 2 pork tenderloins, about 1 pound each 4 fresh peaches, peeled and quartered wood chips of your choice (apple works best for me), soaked in water with a little bourbon Stir together the liquid ingredients, then add the ginger and pepper. Place the tenderloins in a shallow glass dish, add the peaches, pour in the sauce to coat thoroughly. Cover the dish with shrink wrap, refrigerate for 2 hours. Preheat your grill to medium, add the wood chips. Place the peaches on a sheet of aluminum foil, then place the foil and the tenderloins on the grill, off the heat. Cook at a lower temperature (air cut back) until the smoke has subsided. Then open the air to raise the temp, finish the tenderloins over direct heat. I usually pull them off the grill at 140 degrees internal temp, but I like them pink in the middle. After you remove the meat, place the foil with the peaches over the direct heat, until the peach juices boil and just start to caramelize. Meanwhile place the remaining marinade into a pan. If you are using canned peaches, you can add a little of the peach nectar. Boil the marinade for a few minutes until it is thickened enough to coat a spoon. Cool in the freezer for a few minutes to further thicken, and get closer to room temp. Slice the pork into medallions, serve with the sauce and peaches. WOW! P.S. Here's a link to a review of the "Georgia Peach" hot sauce. http://www.hotsauceblog.com/hotsaucearc ... hot-sauce/

Hasn't arrived yet. This is a new tile pattern, so some of you may not have seen it before. I'll post more pics after it arrives, and it's set up on my patio.