ThreeDJ16

!! I am sure ya'll already know this, but figured I would post in case someone did not. Turbinado sugar will not char on you like table sugar will since it is not processed like table sugar. You can find it in most grocery stores without too much fuss. -=Jasen=- Oh and Mmmm - sure wish I had that for my lunches while working this weekend. Can I call it lunch when I eat at 12 midnight?

Re: cajun and creole receipes Hey - welcome to the forum. You will find many previous K owners here who have made or making the swap. Anything we can do to help - just let us know. Trust me, we have asked Dennis almost every question in the book - hehe. I always appreciate good info on cooking and I am already in route to look for the book you recomended. (I am jealous since you can get this fine eating anytime you want without having to make it) I also thank you for the store info to get the sausage. I cannot wait. It is really, really hard to find OK sausage here, but impossible to find great. I actually made the andouille sausage I am using - it is good but I am learning. But I would rather buy great - hehe. The book that I get my recipes out of is Paul Prudhommes Louisianna Kitchen, but I never follow a strict recipe. -=Jasen=- PS - Mike you happy now? - hehe - I typed and posted that at 4am just for you!

4Here ya go Majestik - Red Beans and Rice! Red Bean & Rice with Ham Hocks and Andouille 1 pound dry red kidney beans 6 smoked ham hocks or neckbones 2 cups of celery (chopped fine) 2 cups of onion (chopped fine) 3 cups of bell pepper (chopped fine) 5 or 6 jalepeno or serrano peppers (depending of the heat you like) (chopped fine) 5 bay leaves 2 tsp white pepper 2 tsp dried thyme leaves 1 1/2 tsp garlic powder 1 1/2 tsp dried oregano leaves 1 tsp red pepper 1/2 tsp black pepper salt to taste 1/4 tsp ground cumin few shots of tabasco to taste gumbo file' powder (optional) 1 - 2 pounds andouille sausage (you can substitute any smoked sausage, but it is worth the effort to find andouille) 5 cups cooked rice One of my beliefs is that anything that calls for water can be improved by using stock, boullion, broth or bacon drippings/water. The night before cooking this dish, I trim all my vegetable to get things ready and take the parts unusable in the dish and toss them in a big pot (vegetable tops, bottoms and internals). I then make a stock by adding one of the hocks or bacon drippings to the pot, salt and pepper, covering it all with several quarts of water and boil uncovered till it reduces by half. Strain out the solids and toss the dried beans in this for an overnight rehydration (you can do a quick boil method - but overnight is prefered). This way the beans rehydrate with tasty stock instead of plain water (tip: make sure there is some oil in the stock - either from the bacon or hocks as this helps flavor pass into the beans). I also reserve some of this stock for cooking the rice! For those who prefer to cut down on some of the beans after effects, rinse the beans and discard remaining liquid (that is a big waste in my opinion). I just toss everything left right into the same pot (minus the sausage and rice), top it with canned broth or water and simmer covered till the beans start to soften (tip: be very cautious as beans like to stick to the bottom - so stir often - if they do stick, do not unstick them, but rather transfer contents to a fresh pot as the stuck beans are burned). Then I add the sausage and continue to cook uncoverage till thickened. You can use gumbo file' powder as a thickener if you like the beans thick (I do). Remove the bay leaves and serve over rice!

I wish we would get a Costco - I HATE SAM"S! I get pissed everytime I go in that place. The meat department guys are the rudest people I have meet in the store - besides the manager. The Sam's in Augusta is the worse one I have ever been in - I refused to renew my membership this year it is so bad. I been in the same boat for a while with the low and slow thing. I have already started doing briskets at higher temps (240-275) and loving them. I changed my ribs and boston butts to 240 also. The 225 just made the stuff too mushy for me a lot of times. -=Jasen=-

!! Well, that was one problem I never had with my Mexi-K. I could hold temps no problem with or without the guru. I would never open the bottom draft more than the thickness of a quarter (closed with guru) for anything below 300 and regulate from there completely with the top. It always held well. I tell you what, send me $1k and I will sell you a little hand crafted, pimped out smokey joe, that you can make perfect ribs on everytime! -=Jasen=-

It is funny how things are so different in other areas of the country. I have looked everywhere around here for flatiron steaks or tritips and they just look at you like your an alien (well, they look at Curly like that anyway). -=Jasen=-

Re: I may get in trouble I think we scared him off - I have not seen him for a while! So, do you think that a chuck roast might cook up the same? Since I know I can get a small chuck roast. -=Jasen=-

I am making a note to commit that one to text. I usually just make it as I go along, but there is a recipe I base it from. I thought I already had it written down, but I didn't. Kinda amazing someone whose memory is crappy like mine can remember recipes - ain't it - hehe. -=Jasen=-

I need one of those. -=Jasen=-

I hardly ever put any sauce on my grill (occasionally on chicken). I keep all of my sauces made up in the fridge and they go on the table. It seems to me that Georgia/Carolina area is more pit style cooking than other places. You still see open fire pits being used at the good place. Some of the lesser ones have switched to electic ovens. Hash is also something that most people never hear about except around here too. Some compare it to a Brunswick stew minus most of the vegetables. I think Carolina differs the most on types of sauce than any other state. There is a mustard section, a vinegar section and close to me is tomato. I like them all, but if the meat if cooked right, it should still be able to stand alone (and pit cooking is king for me). I cannot say if Mr. Bessenger (Maurice's Piggy Park) is still around and looking after his business', but he used to run one of the tightest operations around. Very clean, very particular (ole military man) - but I have not been there in years. He used to be friends of the family when I still had family alive in that area. Sconyer's is in my neck of the woods and is one of the best we have (which really is not saying much as I think they have gone way downhill). But I still like their sauce and hash. My favorite place is across the state line and is a little hole in the wall called "Carolina BBQ" and is located very close to were I work. It is tomato based sauce and very good. -=Jasen=-

Nice Man, I sure wish I had something to cook that on! It looked delicious! One question, can you get that much smaller? It is just me and the wife here, I love cooking beef, but like something smaller. My coworkers love me on brisket day - hehe. -=Jasen=- I will try to get the Red Beans and Rice into a text doc so I can post it.

??? Ok, you torment me to hurry up with the recipes and I still do not find any pics!!!!!!!!!!! What's up with that??? If you are just scared to compete with my ribs, just say so man - I understand! -=Jasen=-

Nice Butt Rub - hehe (Rox's Rub) Here is a good all around pork rub I use. Some guy here locally made it up, so I stole it - hehe. -=Jasen=-

This is not my favorite, but the only one I had typed up. Georgia Hash 1 lb. Pork 1 lb. Beef 1 lb. Chicken 2 onions 4 Potatoes 2 Mild Peppers of choice 10 Sun Dried Tomatoes 1 - 12 oz. Can Tomato Sauce (start with 1/2 can, then add to taste) 4 TB Basic Smoke Season Rub 1 TB File` Powder 1 TB Celery Seed 1 TB Mrs. Dash 4 TB Black Pepper 4TB Garlic Powder 1 TB Salt 12 TB Texas Pete 2 TB Liquid Smoke 5 TB Lemon Juice 20 TB Ketchup 10 TB Vinegar 10 TB Mustard Cook all meats (after fat removal) with basic smoke season, till tender. Flake off meat and remove any more visible fat. Defat broth with skimmer and use to cook potatoes, onions, peppers, and tomatoes till tender. Add meat back into mixture and add all other ingredients. Cook till desired consistency and serve over rice.

Basic Rub - Really good on Chicken! Basic Smoke Season 1 lb. Table Salt 1 TB Onion Powder 2 TB Celery Powder 1 TB Garlic Powder 2 TB Paprika 4 TB Black Pepper 4 TB White Pepper 2 TB Dill Salt or Powder 4 TB Sugar 1 TB Nutmeg 1 TB Ginger 1 TB Curry Powder 1 TB Dry Mustard Combine all ingredients thoroughly. This is about enough for two mason jars. Top up any extra space with more salt. Always shake well before using. The longer it sits, the better it will be.

Sandwich spread or seafood dip (really good in tuna salad) Hot Horsey Mustard 1 1/3 cup Sexton Horseradish Sauce 1/2 cup Zatarains Creole mustard 4 tsp. Red Tabasco Sauce 4 tsp. white wine Original recipe: 1 gal horseradish 5 cups Creole mustard 1 cup Tabasco 1 cup white wine

Tomato Based Type Dixie Chick Sauce 1/4 tsp. Red Pepper 1 TB Black Pepper 1 tsp. Salt 1 tsp. Paprika 1 tsp. Ginger 1 tsp. Curry 6 TB Brown Sugar 24 TB Ketchup 10 TB Mustard 5 TB Texas Pete 2 TB Lemon Juice 1 TB Liquid Smoke 5 TB Worchester Sauce 10 TB Vinegar Combine all ingredients and simmer for 20 minutes.

Next One! Sweet Heat Bar-B-Que Sauce (this is my Sconyer's imitator - mine is thicker as I like it that way). 6 oz. Dark Brown Sugar 20 tbsp. Ketchup 3 tbsp. Mustard 2 tbsp. Pepper 2 tsp. Salt 10 tbsp. Worcestershire Sauce 2 tbsp. Tabasco 10 tbsp. Balsamic Vinegar 3 tbsp. Lemon Juice 1 tbsp. Liquid Smoke 4 tbsp. Water Combine all ingredients and simmer for 20 minutes.

Ok, here are a few recipes. Pretty simple, but pretty good. I usually double them. They are also sweet, so anyone prefering a more tart sauce, simpley cut them 50% with vinegar and they are still pretty good. -=Jasen=- Jasen's Muddied Mustard (this is my Maurice's Piggy Park imitator) 12 TB Brown Sugar 1 TB Black Pepper 2 TB Ground Mustard 5 TB Ketchup 20 TB Mustard 15 TB Cider Vinegar 2 TB Lemon Juice 1 TB Liquid Smoke 1 TB Tabasco Sauce 1/4 Cup Water Combine all ingredients and simmer for 20 minutes.

Ok ,Ok Give me a minute, I am still catching up on all the damn reading since I went to bed (which was 8am this morning). I was up all night having fun with my clean XP install - woohoo. I had to stay up anyway as I start my night shift rotation this weekend. But I could have spent it a better way. The bad part is I only got the basics back up, I have still not installed hardly any of my peripherals or apps. -=Jasen=-

!! Acually, I made up a recipe that I tried to emulate Maurice's Piggy Pigs recipe - everyone who tried it says mine is better. One of my friends who used to own a BBQ place here in Augusta keep it freshly made up in his suace bar he likes it so much. I will post it in the recipe section. It is called Jasen's Muddies Mustard. Personally, I like my brown sugar based one better, I made it up based on Sconyer's recipe - I called it Sweet Heat and love it on ribs (but only after the ribs hit the plate - none on my grill). I also have a tomato based sauce the I love on chicken. If anyone wants any of these recipes, let me know and I will post them. I have several rub mixtures too. -=Jasen=-

!!!! A good time was had by all - hehe. -=Jasen=-

??Them Too???

Re: hmmm...what to name it... We naming a grill, or calling Gerard names? How about just "Komodo" since that already a giant lizard? -=Jasen=-

RUN!!!!!