Majestik

Breasts are often too dry on the grill. Best to stick with wings.

Not in a kamado!

Always juicy and delectable.

What I was referring too was the fact that SS has a high coefficient of thermal expansion (I think it was around 50% more last time I looked at a chart).

So again, my problem is that two flat surfaces of SS are going to give you problems if they have to mesh together to form a seal as there is going to be movement at high temps. So depending on the design, they could either bind or just not seal.

I think Majestik's situation would be improved if he could get Dennis to build him a KK style front draft door for his K, as the combo of the dial on the lower and his tophat works great.

Gosh, how does a Weber kettle hold together? I still think the idea merits experimentation. I volunteer for beta testing.

Reshape the damper cap so instead of a flat bottom it is a hood. This provides a drip lip and preserves the current look.

I concur. I have never been happy with the spin-top control. My KK style hat is much, much better than the rusty old posK style, but I still do not like the control. I would prefer a daisy-wheel style top damper as you suggested and for which I have already seen plans.

Do post the Red Beans recipe please.

Hm. Those were 2 minutes, flipped, 2 minutes more... indirect. They were in-between tender and chewy.

She asked for it...

She wanted to try them... who am I to deny her anything?

That was her Costa Rican dress she was running around in that day.

No need to worry about her becoming a squid kid, though. The next scene was her spitting those tentacles back onto her plate. Gotta give her props for trying it though. She made a good go of it. Hehe.

I'm not wild about calamari. I've had good calamari twice in my life... and "blah" calamari dozens of times. I was hoping that since I bought these fresh and cleaned/prepped them myself that they would somehow be better than average. But no... just kinda bland, salty/sweet and slightly chewy. Not as bad as some I've had, but nothing to write home about.

Ah well.

Just to show I'm not completely out of the game - grilled up some tasty lamb snacks this weekend:

And then some Feta-Stuffed Calamari

Deeeelicious!

Actually the squid was "meh", but the lamb was delectable.

I found it on ebay, actually. Didn't see that as a choice.

Thanks!

Do not meddle in the affairs of dragons for you are crunchy and taste good with ketchup.

Hey Sanny... mind if I steal that quote?

To the original poster: There are plenty of folks who've used all types of ceramics, I'm sure you'll get some good answers.

Re: ABTs

Ok, let me get this straight; you roll your turds first, then you smoke them? Sounds like a Cheech & Chong recipe!

-=Jasen=-

This bud's for you.

Haha... yep. Or rather my in-laws' piano. The kamado was on the deck just outside.

As for temps... hehe... I do mine direct for 40-60minutes at 350-400F.

You know, high and fast.

ABTs

I roll mine in a dry rub before baking... soooo goooooood.

Have you done your tandoori chicken yet?

That's one of my faves. Also love whole chicks spatchcocked with Deej's "good for chicken" basic rub (modified).

I've been eating way too much chicken lately. This thread (and Deej's brisket) has got me craving some cow.

Though I did do a nice Ratatouille this weekend:

So easy...

...a caveman can do it.

Yeah...

I got your chuck roll right here...

But seriously... my parents had a friend who would rotis a prime rib roast on a gas grill (shock and horror). But it always came out wonderful. I'd like to see the rotiss do more than bird carcass.

Okay - in my defense' date=' it wasn't THAT bad Maj...just a little drier than I would have liked. Point taken though.[/quote']

Doh, sorry Bobkat. I was exaggerating solely to gouge Porkchop.

No disrespect, mah friend. But look at all that sweet juicy flaky delishushness.

Hehe.

makes one serving for a very big mouth.

Hmm.... now where did I put those photoshop pictures...???

Just curious... have any of y'all tried throwing a beef roast/brisket into the rotiss? Or would that be useless?

well' date=' not an expert on the chuck roll specifically, but, i would probably disagree with mike. the old rule of thumb with brisket (which is similar in makeup to the chuck roll) is, if its dry, or tough, you didn't cook it long enough. [/quote']

Bah, humbug! 23+ hours makes a jerky roll.

Re: First Chuck Roll...Did something wrong

Cooked at 210 for the first 23 hrs. (btw J -

I am by no means an expert, but my guess would be too low, too slow. I don't recall the details, but I think I cooked mine at less than half that time and it came out perfect. I think I cooked at 300ish, too. Now I'm going to have to go and check my old posts.

EDIT: Alright, I went and looked at my original post. On the Chuckwagon

I did mine at 350F for 7 or so hours. Yes, I suck at low and slow. But it worked for me. It was fabulous.

Re: Looks like the **other** extruded coconut charcoal

I did have my name on an order of Mexi extruded, but I canc. I took inventory of what I still have in the shed, and it should last for at least the rest of this season, if not longer. More was a luxury I couldn't afford just now.

But thanks for asking.

Nice dodge!

Ha ha...

I don't guess anybody picked up on the Soylent Green is people comment?

No, we just want to pretend we're not old enough to know what you're talking about.

Sounds excellent.

I can tell we're going to be great friends.