T Rex

Bought a second one as a standby............. T Rex

WOW......... Hey Gary, looks outrageously good, looks like you are not new to BBQing........ Hope you enjoy your KOoker as much as I do mine. Welcome to the Forum! T Rex

Hey Larr, I think your cook looks fabulous............. only wish I could come up with the same results. I don't understand what you did not like about it........... T Rex

Re: Week of Thai Classes So there was grilling the last three days. A strong class, I probably had the least recent practice cooking Thai, but lots of recent practice on grills. By the third day people put together the pattern that it was good having me on grill duty. Friday's boneless chicken thighs marinaded in a lemongrass paste, with chili dipping sauce, was particularly good. I was struck by how my Weber technique varied from my KK technique. Each dish was approximating Thai street food, cooked in close proximity to a small charcoal fire. My little Weber more closely fits this style than my KK. I'm reminded of cooking chicken "for the children" at a large party, on a long flat rental charcoal grill, and having it be the people's favorite. Again, very close proximity to a thin fire, lots of constant turning. I know one can grill on the lower KK grate, but has anyone experimented instead with bringing up the charcoal, onto a wider grate at the level of the lower KK cooking grate? I'd be interested in a charcoal grate intended to fit that level, if one can't simply fit a Weber grate into place there somehow. I like the idea of using the bottom grill to hold a secondary charcoal pan. It would also work great for indirect given the size of the main grill.......

Looks great............ out here we would call that a Prime Rib steak.... T Rex

Well fellas, enjoy your mustard and pickle juice............. a double shot of a good single malt works just fine for me.......... T Rex

Hmmmmmm, haven't seen that unit before. I would do some research on any reviews that might be on Google. I found a really nice unit for around $1,200 that I will see if I can find again. You must understand that even the vacuum chamber units can be pretty finicky. The top units are $5K plus.......... T Rex

Re: Cabela CG-15 I have never had a liquid problem however, I do my utmost to ensure there is not excessive moisture in what I am trying to process. I easily vacuum seal over 150 lbs. of Salmon fillets every year and I have yet to pre-freeze anything. When this one goes, and it will some day, my next unit will be a vacuum chamber, the savings on the bags is HUGE. T Rex

Re: Cabela CG-15 So given that the prices are comparable, it looks like an open-shut case in favor of the CG-15. I looked at the Cabela unit and right before I was going to purchase it found an incredible deal on the Weston Pro 2300 in stainless that I could not pass up. I should mention that the Foodsaver bags work fine. The other big plus over the Foodsaver is the sealing bar is more than twice as wide and you can use bags that are 15 inches wide......... I have sealed an incredible amount of fish with mine and short of the chamber units, this is the best one I have found. Oh yeah, I almost forgot to mention that you can seal the bags right up to the top unlike the Foodsaver that makes you wast 2 or 3 inches of bag just to seal it.......... T Rex

After going through something like 5 Foodfouler units, we bought a Weston Vacuum sealer and have not had any problems since we purchased it a couple of years back............. It still uses those crappy bags but we have not had any pump problems. The sealing strip on these units are more than twice the width of the other unit. T Rex

Sai Thai Chicken.......... Very nice Dennis! Judging by the size of the hands in the pictures creating this feast one has to wonder if it shouldn't have been called, Sai Thai Chicken....... T Rex

Thanks..... Thanks tnt T Rex

Hmmmmmmmmm, looks like a trip to Costco is in order...... I have had Wagyu steak and it was to die for, I guess it's time for a Wagyu burger on the KOoker......... T Rex

I will need help with this one.......... If the whole idea of Wagyu beef is the fat content, hamburger would be the last place I would expect Wagyu to be sold...... I would think that one could grind a very good cut of beef and add as much fat as a Wagyu would have.........or am I missing something here.... T Rex

Nice job Larr............ Well, I still can't believe it, someone posts a picture of a Super Market BBQ'd chicken (done with electricity to boot) still in the plastic container it came in on this site and NADA, not one comment............. hmmmmmm somewhat similiar to the Docs Fish Chunks............................. Perhaps I need to parr it with something.............. T Rex

Good call Larr, I hope it all works out great for you............ T Rex

Anybody remember muffler burns......... The scar they left looked like you had been bitten by a Lamprey............ and man did they hurt! Beauty bike! T Rex

Hey Cook_Shack, got the feeling, all is good.... T Rex

I like my interpretation better....... T Rex

I could be wrong but I thought it stood for Only The Best....... T Rex

I have one and they work great. I cool the bottle I am filling in the freezer for half an hour, turn the 20 lb. filler upside down and fill the little bottle. You can never get it completely full but most times it is 3/4 full and last quite a long time if used as a starter.... T Rex

Re: keep it

Hey Doc, time to put the pantaloonies, back on!....... T Rex