ThreeDJ16

Actually, I think he is yanking on Curly, but even foolin' is still grounds for retribution!! -=Jasen=-

Didn't ya know? We're vegetable-arians Egad! Shootem' quick before they multiply or infect others!!! Though the shrimp looks good. -=Jasen=-

AAAAARRRRRRRRRGHH! Sauce on the GRILL????? Sacrilege dude!! Ok, maybe on a rare occasion. -=Jasen=-

Sure is, but last time I checked "fired" is a word in the spell check, so I don't think it would have caught it! -=Jasen=- Yes, "Fired" is a word, cause a boss said it to me one time It's ok Curly, she is borrowing some of my meds right now. -=Jasen=-

I have an big old cardboard box cut open to lay underneath the entire assembly. Yes I know, another fire hazard - but your already working with flammable oil so just keep an extinguisher handy anyway. Though doing it in a grassy area works too. Though the real trick here is your technique. The grease spatters when liquids other than oil hit it - juices, water, marinade or ice. So placing thoroughly dried items is the biggest help. Alton Brown suggests placing the turkey in at 250 to help avoid spatter, but I do not like that - it greatly increases your oil recovery time which causes the bird to absorb more oil. Another trick, bigger pot or less oil. You only need enough oil to cover the food you are cooking. You can lower your bird in the pot and fill with water a gallon at a time to get an exact amount of oil needed (do remember that oil will expand when heated some). Last suggestion is a spatter shield. Just as soon as I drop my turkey (slowly), I place the spatter shield over the pot top. If you do get a little oil on the concrete, some degreaser or a pressure washer will take it off. -=Jasen=-

Sure is, but last time I checked "fired" is a word in the spell check, so I don't think it would have caught it! -=Jasen=-

Sounds extremely dangerous...where would would obtain one of these thingees I think you gotta go to one of them dare specialty shops for that typa thing! Let's ask Porkchop where he got his blow up sheep from, though it might not be battery operated like the wench doll? -=Jasen=-

Damn them look like some good ribs. Mail me a few down here, purdy please! Also, is that a crack behind where that tiled popped off your old K? -=Jasen=-

I really hate y'all, you know that! Hey Samantha, I bet I get my KK before you do - haha! But actually, I really love deep fired turkey. It comes out so golden brown and crispy; flavorful and juicy all the way through - Mmmmm - I can taste it now. Firemonkey, you can get way more use outta that thing than once a year. First of all, you can deep fry injected chickens the same way. Also, if you get the basket with it, you can steam or boil any seafood you want in it. Or my favorite, low country boil (sausage, corn, tators, shrimp and spicy season). Also, you can get the small fry pot for the burner and then use it for outdoor frying instead of smelling up the house (little tidbit on that - vegetable oil smells up the house more than shortening or lard - that is why Mom's or Grandma's house never stunk after frying like houses do today). Anyway, I use mine all the time for frying up fish and chicken wings - quick and easy. A little info on buying a burner for those who do not already have one. If you watched Alton Brown's special on turkey frying, he would give you mostly the same info. Do not mess with any of the 3 legged burner stands, get the four legged that are low to the ground. The bayou classic puts out a nice one and can be found at most Lowe's ( http://www.bayou-classic.org/ ). I recommend high pressure only here as you need it for the quickest recover time on the oil when frying a turkey (it should give you that info on the regulator - anywhere from 3-30 PSI). Get the extras so you can use it for cooking, steaming, boiling and frying with the two size pots (deep 34 qt for turkey & shallow 10 qt for frying). Also, as much as I love stainless, this is one place I really do not care for it. The stand is ok in stainless, though it is gonna turn on you after the first time you put the heat on it. I would refuse on a stainless pot here completely as the turkey tends to stick to the sides and bottom. Old cast iron pots are the best (but not too practical) and aluminum is the second best. Also buy a good 8" thermometer and splurge for some other gadgets; I got the oil transfer pump as it already has a filter built in and I am not into lifting a big pot of heavy oil right now. Anyway, my 2 cents whether you wanted it or not! -=Jasen=- I welded up my own fry stand as I wanted a small side table too.

Injecting and Frying! I usually inject mine. I make up an injection marinade with Italian dressing, strained through a fine mesh or cheesecloth, then grind white and black pepper very fine (use a mortar and pestle if your grinder does not do very fine) and lastly add cayenne to taste (I like at least a tablespoon). Keep it stirred up while pulling it into the syringe and inject the breast (through one hole and keep moving the needle around), the wing, the thigh, the drumstick and the thigh (both sides of course). I try to use as few holes as possible, but 8 is about the minimum. Let it sit about an hour making sure it is thoroughly thawed and completely dried off (all excess marinade wiped off). I do not like to coat the outside with anything as it usually burns in the hot oil. Once the outside is completely dry and just before I am ready to drop it in hot oil, I wipe the outside with a little bit of oil (always do this to make an even brown color no matter how you cook). Then place it in the 350 peanut oil for 3 1/2 minutes per pound as an estimate. The real way to tell when a whole turkey is done (a breast will not work well like this) is it will float provided it is not stuck to the lowering rig and there is enough oil. That way has never failed me. When the turkey is completed cooking let rest under towel for 30 minutes before cutting. Then enjoy the best tasting turkey ever!! Though I am sure when my KK comes in and I can do a rotisserie turkey, that will be the best tasting turkey in the world - hehe! -=Jasen=-

Yeah, I have used that one and ended up returning it. I was not happy with the edge and it would not fit my bigger knives (also different knives have different working angles - so one fixed angle will not work for me). The one I posted is only $120 to get most everything you need. The $180 kit just adds lots of extras - so that ain't a bad price for a professional sharpening system. -=Jasen=-

Hehe, I made this new thread for your link, that is why I moved the first and deleted the second. So it does have a place to set your knife that holds the angle. That is cool. Yeah, for $600 it is a bit overkill. But all I saw was two wheels, so I am bit confused how it can do all those other things? -=Jasen=-

Nice looking sharpener! I though it deserved it's own thread here Curly, so I moved it from underneath the other sharpener thread. But your comparison could not be more wrong as far as I am concerned. Putting a motor on a wet stone is not something new by any means. I prefer ones with a lockable angle. I also worry that a slip could result in placing a divot in the blade with powered sharpeners. I still prefer manual sharpeners. My manual easily changes between 6 different grits of stones, a polisher and ceramic for that really super fine edge. -=Jasen=-

Yeah, this is my first real set of knives. I have owned cheap sets or just bought one or two good knives, but never a set. So hopefully I will be happy with them. I used them a bit last night and they are very comfortable, angle is good and very sharp. I am anxious to see how long that VG10 holds the sharp edge. That was the whole purpose of getting those knives was I wanted VG10 steel knives. -=Jasen=-

Speaking of sharpeners Curly, I posted an excellent knife sharpener in another thread. Nothing fancy or automatic, but it puts a professional edge on knives. I hate using a dull knife! Luckily, these knives I bought came razor sharp, so hopefully no sharpening for a while. -=Jasen=- Just looked at the Tormek you have online, that is one nice sharpener too.

This is one of the best sharpeners I have found on the market for quickly and accurately sharpening almost any size knife. Nothing powered or automatic about it, but you will not loose blade temper or accidentally sharpen a divot in your knife. http://www.edgeproinc.com/ -=Jasen=-

Just picked up a set of these knives and they are terrific! http://www.calphalon.com/calphalon/cons ... LCat100497 -=Jasen=-

See what being mean to me will get ya! I put the drunken voodoo hex on you and your grill! Send me some ribs and I will take it off! -=Jasen=-

Sad Curly, just sad. But I hope you are enjoying your new grill? Say, why don't we have any pics of it or any food your cooking? Most folks are jumping for joy and snapping pics when they get there new cooker in; I know I will be! -=Jasen=-

Hell, while we are asking for stuff, how about a built in keg refrigerator with tap tower, side burners, a sink and dual storage cabinets? Ya think it will fit? hehe -=Jasen=-

Re: Ok time to get my feet wet.. So if I put that in Google, I'm gonna get a bunch of charcoal sites? Oh come on Gerard, you already know about the sites your gonna get when you google Asian fist - hahahaha! Quit playing like you don't know - hehehe! -=Jasen=-

Sorry Greg, I meant to find that thread for you earlier and got tied up. But it looks like Fetz here has honed in on it already for you - cool! -=Jasen=-

210mm = 8.27" 260mm = 10.24" That help a little? -=Jasen=-

???? So Dennis, what will the removable side table that fits into this design look like?? Inquiring minds wanna know - hehe! -=Jasen=-