ThreeDJ16

Actually, I buy the fish in a vacuum sealed, frozen packaging from Publix supermarkets and they are very reasonable. Way cheaper than the ribeyes I also purchased. I like the flash frozen vacuum sealed fish as it is impossible to get fresh fish if you do not live on the coast (I am sorry, but even flown in the next day is not fresh). Fish should have little to no odor and if whole, have clear eyes. Never seen that around here, and have been very satisfied with the quality and price of the flash frozen vacuum sealed. Might have tators or butter beans, undecided. Though the tators will be white baking tators as I do not have sweet ones on hand. Hey, I just remembered I have a package of candied yams though - that would be great with them - Mmmmm (sorry PC, I meant I doubt they will be good). -=Jasen=-

Curly might have found him a new love interest in that guys ex-girlfriend! hehehehe -=Jasen=-

Man, if you only knew what it had taken to get me to the point of eating grilled fish. I have finally learned how and love it. Don't get me wrong, still love battered and slathered, dipped in hot oil, but it is a nice alternative. BTW, I am grilling pork chops for supper - Mmmmmmmmmmmmm! Probably using the Swamp Venom again too. -=Jasen=-

No way, man that stuff is messed up (or should say it messes you up). That stuff is banned from anyone consuming it at work (that is, unless you want to start something in which everyone will loose). I am also banned from consuming it at home too - hehe. -=Jasen=-

I am 99% carnivore, but you gotta have some roughage in their or things tend not to move along as well! Plus, asparagus are delicious. Not that canned crap, but fresh, steamed ones. -=Jasen=-

Here ya go Firemonkey, this was lunch today! Grilled Mahi Mahi with Dizzy Pig's Swamp Venom rub and baby asparagus - Mmmmm! Spared no expense with the fine paper plates too. -=Jasen=-

There is also an imageshack mod on this forum, just below the window you type your post in, there is imageshack bar with a browse button to the right on it. Click on the browse, find your pics, click open, then click the host it button below, copy the forum hotlink #1, paste it in your post and submit your post. Though I prefer the toolbar you install to your shell so you can right click on a pic and upload or resize your pic. There is also another tool just below the post message box that allows you to use postimage.org to do the same thing. Just click the link and follow instructions. Only issue is they are down a lot. -=Jasen=-

Dang nabbit, I thought of that (after I posted) but couldn't edit the poll. I also wanted to include "saw it on a toasted cheese sandwich" I added it for you. Now those wanting the ebay option can vote. -=Jasen=-

I think I remember reading a post on the k forum about an imitator. Hehe, yeah, quite sure that was it as I still remember Whizzy's strong post about it there - hehe. That made me aware of KK. But it was the forum here that drew me in along with POSKs business practices (and failing products) pushing me away. -=Jasen=-

Lookin' good PC. I have been preferring shoulders over butts myself lately. Seem more flavorful (maybe due to more bone content), but also seem to take a little longer though. -=Jasen=-

I highly suggest Dizzy Pig rubs!! Swamp Venom is one of my favorites on ribs. There is more info in the link section! -=Jasen=-

Maybe I am just being picky here, but I don't see any pics and this is the cooking pics section??? I been dying to use that emoticon for a while now!! heheheheheh -=Jasen=-

Re: States lacking quality... huh? I am dying for a Whole Foods market in our area. The closest one to me now is about 2 1/2 hours. Those places are nice. We do have a Fresh Market, but it is kinda like comparing a 7-11 store to a Super Walmart in size. -=Jasen=-

Nah, nobody's mentioned it here until today. It gets mentioned all the time but this is where we put those indispensable tools like grill cleaners, chili cookers, and draft control devices. Yeah, well we haven't mentioned forks here either. Some things you just sposed to know about Hahaha -=Jasen=-

I have one of these: http://www.cabelas.com/cabelas/en/templ ... &noImage=0 You can also find them at Sausemaker.com amongst many other cool products! http://www.sausagemaker.com/ -=Jasen=-

Re: How long to cure meat? I have done the same thing before and it turned out fine. Got too lazy to dry it and put it off for another day, no problems. I love that Hi Mountain season. I have the slicer, next step is to buy one of those fancy ovens from Sausagemaker.com. Currently using the oven with a spoon in the door - works ok for now. BTW, I moved this to the techniques section so others could find it later. -=Jasen=-

I get mine there all the time. -=Jasen=-

Buy bone in instead! Not a good thing when you gotta roll up your butt. -=Jasen=-

Yup, I can send you the info if you like. -=Jasen=-

Re: Still a few left for any new grill owners!!! Again! Bump! -=Jasen=-

Still a few left for any new grill owners!!! Ok, just letting you know there are still a few left. -=Jasen=-

Hey remember I ended up with the keg looking R2D2 shaped thing for a little while too. -=Jasen=-

Hello and welcome to the forum! What are you currently cooking on? -=Jasen=-