Majestik

Hey Zorro, Just outta curiosity... you got any pix of that beast???

Beautimous! I gotta make some of those again soon! Lookin' good.

Re: Nice new feature... You mean that's not for Firemonkey?

Thanks, Sanny...

You mean there's more of 'em out there? Man, our guy was so bad... edge of the patio is "wavy"... control joints were cut crooked, 8-foot diameter pool in the middle because he didn't grade it properly... list goes on and on. On the lighter side, I wrote to our local news "Troubleshooter"... a consumer reporter type thing... and they took our case and are currently hunting the guy down... should be amusing, if nothing else.

Careful Chop, you might wake up to find my K's "head" on your pillow... heh heh. Ah, I don't mind the jokes at all, I'se got a thick skin. Sure will be nice when the yard doesn't look like a wasteland though... I'm not even gonna mention the nightmare patio we just had done... worst contractor in the state, I reckon. Sigh. Regarding the golden KK... antiquing looks a lot better, I think. We will definitely need pix of it in its new home.

Ouch! Dang, you folks are mean! Actually we've just been waiting for the developer to re-grade and re-seed our lot... which they did yesterday and today. Now the yard is all dirt and straw... until the grass grows in... it's a new house.. give us time! Look, it's a veritable desert!

HAVE-NOTS??? Must I remind you of the utter magnificence that is my cooker? BEHOLD!!! That's right, man, soak it in. Let the splendor wash over you.

Curly, I almost shot diet coke out my nose! Though I really think we need to see this one in situ.

Re: New Door with US nipple.. Oh, that's just fine. I'm still holding out for the stealth model. The one with the symetrical front draft (i.e. original) and the gasburner & connections hidden in the back of the KK.

Hey all, I finally got around to trying this a couple weeks ago after reading about it years ago... smoking a loaf of bologna. I got a 5lbish loaf, cut lines around it (don't know if the helped or not), and rubbed it down with mustard (as an "adhesive") and a good spicy sweet dry rub. Cooked it at about 350ish for 4 hours... The result was excellent. The bologna picked up a nice smokey flavor and the sweet spicy rub-crust made for a rather tasty sandwich. Had lunch off it for a week. So if you haven't tried it, I do recomend it. I think next time I'd try a lower temp for a longer time... and more smoke... but it's all good. I'm now awaiting comments by Sanny.

Looks great, David. How did it taste? What are you gonna do with 12 pounds of beef? I'm still eating off the last one I did over a month ago.

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That IS a nice dream... in fact, I DID grill a pork roast last night... on a rack over a tray of quartered red potatoes... mmmm. I'll have to get the pix up one of these days.

Re: How many cookers... Congrats, Sanny! Is that your first cermaic? You're gonna love it! Please let us know how it goes, and post some food pix!

Good thing my wife doesn't read this board, Curly... ...I'm still trying to convince her she just needs to be a little more organized... hehe.

Re: Curly's Mountain Oysters - hehe - moved thread!!

Hey Man... Three kids under 5... that's all I gotta say. Everything is disposable.

Technically this isn't 'Q', but I made this as a complement to Cajun Salmon, Drunk_J's Red Beans & Rice with Andoulie Sausage, and Drunk_J's Dirty Rice for my mother's birthday this past weekend.... I got this recipe from www.gumbopages.com. [my substitutions are in brackets] Shrimp and Collard Greens Gumbo A simple but robust gumbo, full of greens (good for ya!) * 4 tablespoons oil, divided [i used 2T butter for the roux, instead of oil] * 2 tablespoons flour * 1-1/2 pounds uncooked shrimp, peeled and deveined * 1 bunch collard greens, washed, stemmed and torn * 1 pound okra, trimmed and cut into 1/2" pieces (or 1 pound frozen cut okra) * 2 onions, chopped * 1 green bell pepper, chopped * 4 ribs celery, chopped * 1 pound (16 ounces) whole canned tomatoes, undrained [i used two 14.5 ounce cans of sliced stewed tomoatoes] * 1-1/4 quarts shrimp stock * 3 cloves garlic, crushed * 1 bay leaf * 1-2 teaspoons Creole seasoning blend [i added 1tsp cayenne, 1 tsp thyme as well] * Tabasco or Crystal hot sauce, to taste * Salt and freshly ground black pepper, to taste In small skillet make a medium (peanut-butter-colored) roux of 2 tablespoons oil and flour. Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes. Remove from heat. In 4-quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes. Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes. Add roux-vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 minutes. [Following a tip from Drunk_J, I made a shrimp stock the night prior using the trimmings from the shrimp (shells, etc) and the salmon (skin, bits n pieces) and the vegetables (celery tops, onion skins, etc). Basically, whatever was left from trimming/prepping got thrown in the pot, with a little salt. I boiled it down for a couple hours and then discarded all the ingredients, leaving a fine, delicious stock broth for use in the gumbo the next day.] Everything I made that day came out wonderful. Many thanks to Drunk_J for his help. Only thing I would change is that I would cut back on the cayenne as it got just a tad too spicy (and I LOVE spicy). The gumbo was delicious, sweet tomatoey spicy silky goodness. I caught my mom throwing the leftover gumbo into one of her tupperware containers. "Hey, what're you doing with my gumbo?" I asked. She replies, "Oh, isn't this MY birthday gumbo?" So I had to grit my teeth, smile, and let her have it. Damn. There's the rest of it: Wild caught salmon with cajun seasoning, baked hot in the kamado with Alder smoke... Red beans n rice with Andoulie Sausage, and some fine green beans... the Dirty Rice (not shown) was an apetizer. All told, a fine, fine meal.

The rice... ...is some Himalayan Basatmi... comes in a big burlap bag at BJs. Good stuff. The dirty rice really was a hit. I was talking about making this stuff and my wife was saying sure, ok... and then she says "What is THIS? EW. You're not going to put THAT in the dish are you? (the livers...)" So I had to explain how I was told it was necessary yadda yadda. "Can't you make two dishes, one with and one without?" No no... so anyway... got it made and she LOVED it. So it's all good. Thanks!

Hey now... Make fun all you want, but I am a man of action: So here are my substitutions... I used 1 tsp chili powder instead of 1/2tsp red pepper... and.... that's about it. Had to use some cherry and thai peppers because that's all they had at the store... I even included the chicken livers somehow, though I have no recollection of purchasing this item. Sautee'd all those goodies together... and mixed in the rice... voila! Absolutely delicious-- spicy and sweet and DIRTY. Good stuff, man. Thanks!

Hey, guess what I had for dinner last night? ...and... breakfast... and... lunch....? Made up some Old-Bay Rooster burgers, per your suggestion. I used 3tbs of Old Bay, as you suggested... but I think 2 or 2.5 would have been perfect... just a tad salty with 3. I also used a small onion, finely chopped in lieu of "juice". However, those are some TASTY burgers! I actually did 'em hot and fast... direct on the main grill. Fat drippin' in the coals filled the whole yard with sweet roasting smoke... and dang, if they weren't delicious! That's going to be a burger mainstay for us. Though my 4 year old complained they were "too spicy" (as if there was such a thing). She said "They're delicious AND too spicy." Ah well. Thanks, PC.

Sorry but... I just don't do livers. I think if I actually saw something labeled "liver" it would trigger a post-hypnotic suggestion to change direction and forget what I was doing for the last 5 minutes. Hopefully I can overcome this impediment, so I can try the recipe.

Question... Not being one to traffic in livers.... can you buy them, or are these scavenged from several chickens over time?