Loquitur

Roasted Salsa My garden tomatoes are still green but I got these from a friend. The peppers are cowhorn, anaheim and jalapeno. It was delicious - and mighty spicy!!

Smoked Bluefish Brined all day, air dried in the frig overnight and smoked indirect over mostly apple and a little hickory for 3 hours. I just did a little bit as a test and it came out fantastic!!

Does anybody know if I can use a food temp probe as a pit probe with the Stoker? I think my pit probe is shot and I have three brand new never used food probes. Susan

Thanks, Larry - that worked perfect!!! I was getting $#@%^ aggravated and you saved my day!!!

Hi! My crazy router changed my Stoker address again this time giving it to a Tivo. I figured it out quickly but I'm still having a problem in that the Stoker now thinks I don't have a blower even though the blower is hooked into the Stoker and blowing away. Do I have to reset the Stoker to tell it that I have a blower? I checked the manual and didn't see an instruction to that effect. When I go through the the blower menu on the unit itself it just says None. Susan

Doc - I saw your post in this thread before the frozen fish, sausages, lone pepper and wine pix so I was on to you. Hysterical!!!!! Susan

The only time I ever had raw oysters was at a family reunion last summer. They were very fresh as one of my cousins picked them up from the docks - Blue Point Oysters from Long Island - and the oyster lovers, including my husband, were raving about them. So I tuned myself up with a couple of cocktails, had lots of boisterous encouragement and let them rip, swallowing them whole. They slid down easily and I actually enjoyed how they tasted like the essence of the ocean. But, I must admit, the thought of having them again makes me a little queasy, though I'm not ruling it out. Mambafella oysters?? That's a different story entirely. I would have them anytime!! Susan

I did close the bottom damper but not soon enough. This was the first time I ever used a pan of any kind on the KK and I didn't know how much heat I would need for a gentle simmer on the main grate. I was aiming at 350, which is what it was when I started. But by the time I finished, I'm sure it was quite a bit hotter. I think I just made too big a fire to start, which got bigger and bigger because the lid was open the whole time. But my cast iron paella pan was able to handle it. I think the bottom of the rice would have been incinerated if I was using a conventional paella pan. Susan

Thanks, Hipquest, for posting this recipe. I grow cukes in a tiny garden and am always looking for new recipes for them. This was delicious - not to mention easy and versatile. Hope I'm not breaking any rules with this post. Susan

Arroz con Pollo I recently made Arroz con Pollo doing the chicken and sofrito on top of my stove and finishing on the KK with the lid open whole time. I prepare this basically the same way as a paella but for limited ingredients. It came out really good except the fire was getting super hot at the end and I was happy to get it off the grill so as not to burn the soccarat. I've been spending two weeks a year in Spain for the past twenty years and I bring rice home that is widely available in the supermarkets. It costs a couple of Euros a kilo.

Congrats, Smokeylips, on your daughter's achievement - you must be very proud of her!! This is just to remark that Doc is a real expert when it comes to pork butts. I recently did my first big cook for my family which involved three small boneless pork butts. He walked me through it, thank heavens, since they were not proceeding according to the schedule I set for them. They came out beautifully and I ended up the hero!!! Susan

Firemonkey: Hope the timing work out for you. My husband's golf trip used to be Fri through Monday instead of Thurs thru Sunday to accommodate the hours of the restaurant. Susan

Otter wrote" .. Capt George's is pretty impressive but I hear the Nordic Lodge in RI has it beat. I might come out of retirement for that one! Good idea, Otter, but prepare yourself. My husband and 7 golfing buddies used to stop at the Nordic Lodge en route to an annual golfing weekend in Newport. He couldn't stop talking about how he couldn't even try the raw bars and U-10 shrimp loaded on his plate because of the pile of lobsters in front of him, not to mention the enormous variety of other kinds of food, all very expertly prepared. And, he is a pretty good eater himself though he would call it a day at 5 or 6 lobsters and a couple of desserts. He said it put a hurting on his golf game for the whole weekend but he couldn't resist. Susan

Hi! Just wondering - is it the consensus of the forum that the paella be baked in the KK with the lid down? I've been making paella for a long time and consider it one of my specialties but I have never put it in an oven or covered the pan except maybe for a few minutes after I removed it from the heat source. I may be missing something!! I've yet to make one on the KK but am anxious to, as I'm anxious to do pizza, get my roti going and my new wok seasoned. My husband's favorites on the KK are easier than the above items so I have been gravitating toward those dishes and totally enjoying them. Susan

Hi Andrew and welcome to the forum! Thanks for posting about your experimentation with this recipe. I've been wanting to try it for some time but have hesitated because of the quantity of mayo. Did you dip the chicken in it or serve it on the side? Susan

Re: Do i have to be logged into yahoo?

Thanks for the details, Firemonkey - very interesting technique and clearly successful.

Firemonkey: That roast looks outstanding!!! I will be doing one soon and will be aiming for the same degree of doneness as yours. If you recall, did you keep the roast in at 500 the entire time the yorkshire pudding was baking? Did you rest the roast before or after the searing? If you rested it after the searing, how did you keep the pudding so nice during the rest? Susan

Very cool!!! I don't know how I missed this thread when I was checking out the KK. Susan

I vote with Primeats for 12 to 6 on the sear grill for turning fish and burgers. I wouldn't mind it on the main grill either as long as it still had the hinged area big enough to allow me to slip the heat deflector in if I want to add it later in a cook, like I can now. Susan

Firemonkey writes: I am in Newport, RI this week so I have been indulging in lobsters a bit myself. Still haven't found one that can compete with a nice tail fresh off the grill, though! Great town!!! Just wondering - are those Florida lobsters you are comparing with Newport lobsters? Susan

We put 2x4's through the loops and 4 guys each lifted one end and I pulled the pallet out. Because we could see it would be easy to push the KK to its final location, I didn't want them to remove the lid thinking not having to reassemble it would be one less thing to worry about. We did remove the stainless grates and contents. My guys had to do several test lifts because the KK tended to tip. But once they felt balanced, one power lift for a couple of seconds was all that was needed for me to pull the pallet out. It really was much easier than I expected since those casters are really terrific! My house is on the corner of a busy street in a small village and we sure were stopping traffic while uncrating and waiting for all the guys to arrive!!! Susan

I've been tucking money away for the past few years to buy something really special and when I stumbled on the KK, I knew I had found it. So when I showed it to my husband online and told him I already had the money, he had nothing to complain about. Since I'm mostly only cooking for two, I was going to buy the 19.5 model but he encouraged me to get the larger one. I also had him choose the tile. We consider it a home improvement along the lines of a piece of electronic equipment, furniture, or rebuiding the steps to the porch, only this one will last a lifetime! Susan

It looks like a rib eve to me but the label is just marked Hudson Valley Beef with a "Grass Fed" sticker and its $6.99/lb at my local farmer's market. This actually was a small one - only about $20.00. They usually run $35.00 but I don't think those big ones would fit on the sear grill. T Rex and Cruz have me inspired - I'm going to try one soon! Susan

Has anybody tried one of these? I'm dying to - but am afraid I'd look imcredibly foolish munching on that bone!!!