ThreeDJ16

The original recipe I modified called for gizzards too. I eat them, but it is just wrong having something chewy in rice so I cut them from the recipe. -=Jasen=-

Re: Question... Hehehehehe, man that is a new one - hehe. You can find them in your poultry section of the grocery store. Some stores will have them frozen somewhere too. Just ask anyone in the meat department and they can point you in the right direction. -=Jasen=-

WOOHHOO! Just found out my andouille from Jacob's (http://www.cajunsausage.com/) comes in today! I might make the dirty rice or a jambalaya up today now! I cannot wait to try this sausage as the stuff we get around here is not that great. -=Jasen=- Oh yeah, please try the recipe once with the liver. Trust me, it is not strong, but it does give it a unique flavor that will be missed. My wife would not touch a chicken liver, but she begs me to make this rice (I am the only cook in my house - hehe).

Re: That sounds kinda good... Seriously, you do not even notice a strong liver flavor. My wife hates liver but she loves this dirty rice. It is not the same without it. -=Jasen=-

Dirty Rice: 1/2 cup chicken livers (diced) 1/2 to 1 lb spicy ground sausage 1 cup onion, celery, chilies (all finely diced even amounts - chilies to your preference, I use jalapeno and cayenne) 2 Tbsp flour 2 Tbsp olive oil 1 tsp thyme 1/2 tsp red pepper 1 tsp black pepper 2 tsp salt 3 cups cooked rice Brown sausage and liver in skillet with olive oil, mix in vegetables, flour and season then cook till desired tenderness adding in water as necessary. Mix in a bowl with rice.

Re: crappy welds? I really hate to point them out, but the top tube on the inside of the canister is horrible. But it is very thin SS and I was in a hurry. I did not back purge the work with argon while welding so there is tons of sugaring. But it is good enough for testing. Yeah, your right, it probably is better than any of the welding on my old grill (no names mentioned) hehe. -=Jasen=-

I am very curious of the max temp I can get outta this thing. Like I said, it experimental and I have not gotten to use it much - hope that will change soon - hehe. Curly, if I had another canister, I would happily build you one (minus my guru of course - hehe). I have no clue were I even ended up with that one from - call me Fred Sanford -hehe. One of the problems I had building that one is finding the proper size tube to plug into the guru port. I now have some SS shim material and I plan on rolling the proper size tube. I also placed the outlet too high on the test can and the bottom hit on one of the legs on my old K (have to wait and see on the new KK). But it is all in fun. -=Jasen=-

Well, there are literally hundreds of cold smokers on the market, and to my knowledge none have a water filter. I really do not think one would be necessary either. But anyway, for anyone wanting to hook up a smoke box to a ceramic grill via the guru port and using a guru for the purpose of cold smoking - here ya go! It is still experimental (threw it together - so ignore the crappy welds), but seems to work really well if you use sawdust smoke wood verses chunks. I had thought of adding a hot plate in it, but it burns pretty darn good now. -=Jasen=-

COOL! Hope it gets there fast for you! -=Jasen=-

Re: Cold smoke The book I have actually defines it as below 85 degrees, but I can find numerous source all with different temps. I generally refer to it as the temp your normal smoker/grill cannot achieve. There is a little German meat store down the road from my house who has a cold smoker (I do welding for him time to time). Some recipes has him barely introducing smoke for days at the time and others have him pouring on the smoke with the electric elements to get it hotter. So it would just depend on your recipe. Side note - he makes the best salami I have ever eaten! My setup is a stainless container with a screen tube inside for the smoke sawdust. It has a port on the bottom at the side to attach my guru and a port at the top on the other side to tie into the guru port. I been meaning to take some pics but I keep forgetting - I'll put it on the schedule - hehe. Others I have seen or heard of use a smoky joe or other small grill along with a length of hose to connect the top of the small grill to the guru port on the ceramic grill. Then you just build your smoke fire and crack the top of the ceramic grill. Convection would carry it, but the guru makes a nice booster. I don't know about the belief that slow moving smoke is bad. There are numerous cold smokers on the market that hardly have any air change overs. They use that as a selling point for more moist food - I don't know for sure since I have never used them, but doubt they would sell very well if they produced soot on food. I think you would only get creosote if you were trying to use conifer as the smoke wood. Just my 2 1/2 cents (inflation) -=Jasen=-

I be quite honest, I think a little really goes a long way in ceramics. Seems like a couple of well placed pieces of hickory do more in a ceramic than a few pounds did on my old New Braunfels grill. I guess it has to do with the efficiency - being I also went through about 3 times as much charcoal on it too. -=Jasen=-

It is easy to add wood or charcoal. But it has been my experience, with ceramics, that if you place the wood properly (dispersed throughout the charcoal), you could easily have smoke as long as you have charcoal. I love the hickory smoke so much I used to start a small fire with plenty of wood just to get the smoke in air when I sit on the porch in the fall. It was easy to keep it smoking for many hours. Just curious, are you into cold smoking any (smoking 75-150)? That is another route you can go with ceramics since they are so well insulated. You just have an exterior smoke source pumping it in through the built in guru port. -=Jasen=-

Re: The impressions will plump up and disapear It's ok Sanny, I don't mind that you got into my homebrew stash. Next time ask me to join you though. -=Jasen=-

Re: The guys are all small Could I have one? Not even gonna ask!

I will see if I can find out. A neighbor up the street worked there for a while. It should be an easy recon though...sweet talk some of those little onld ladies they have working back there, they will probably come over and cook it for you! Cool, let me know the results! I don't wanna know what you had to do to get them though; little old ladies and everything. -=Jasen=-

I am gonna agree with the monkey on this one. Otherwise there would be no such thing as cold smoking. Certainly temp would have to factor in. -=Jasen=-

Maybe to see more of a result on the chicken, try an overnight brining? Also, did you boil your ingredients so they could break down in solution properly (then chill of course). You could boil a small amount and then top it up with ice to chill and get the volume to your desired level. I will have to try brining experiments again - when I get my new grill in - .\ On a different note, has anyone figured out the season Publix uses on there BBQ rotisserie chicken - OMG that is good! Probably just a load of salt and paprika, but it sure turns out nice. Maybe they will sell me some and I can experiment. -=Jasen=-

Wow, that grill looks huge! Are those guys small or is the grill just that huge? Excellent depiction of the process! I assume everything is the same for breaking down the OBT? -=Jasen=-

Hey, at least I stickied it in the feature section - -=Jasen=-

Nice looking food. I am with you on the brining thing; never saw a lot of difference with chicken. I like spatchcocking, season the outside and mopping with the salt/pepper/vinegar solution. Don't think I have ever brined porkchops, but I have brined brisket - didn't think it needed it. -=Jasen=-

!! Hey very nice cabin bubba! The only thing is that I think a Meridian would really look great in place of that stove! hahahahahahahahahaha -=Jasen=-

You grab these imageshack tools to resize and upload images! http://reg.imageshack.us/content.php?page=features -=Jasen=- Very nice cabin bud!

In the Classic fits the bigger bird then into the OTB? I always had the idea that the OTB is bigger, or does it just have the bigger grill-surface but the dome is smaller? I think they are close to the same surface area, but it appears like the classic has more dome room. -=Jasen=-

Would also depend on the orientation of the bird too though. If you laid him on his back, he might still fit on main grill. I cannot imagine there is a turkey out there that could not fit some kind of way. -=Jasen=-