ThreeDJ16

Beer! I have actually used beer a lot in cooking and sauces. One of these days, I will get off my butt and try to put more recipes to paper. No offense to any Bud drinkers out there, but you can rest be assured no Anheuser Busch products resides in this house! -=Jasen=- Opps, I lied, the kegs I converted into my brewery pots were made by A_B.

But you guys have socialized health care, low or no cost universities, more vacation... We don't have socialized health care. Every Swiss citicen has to have a health insurance and this you can only get from private companies. I pay at the moment aprox. $ 400.- per month for wife, son and me. If you earn below poverty level you get extra payment from the government to finance the health insurance. Swiss universities are cheap because our goverment spends the money rather on education instead on tanks, bombs and war. That's because we don't really have mineral resources, so well educated people is our most important resource for our economy. About the holidays: normally you have 4 weeks in Switzerland. I guess that is very average for Europe. I don't know how it is in the States. The Skiing that Curly mentioned is of course true One more thing: 1kg of good quality beef is $ 50.- or more in Switzerland. Do you really think that life is so way better here? Aw dude, you just had to go and burst someone's bubble - hehe. Next I guess your gonna tell us all Swiss women aren't beautiful??? -=Jasen=-

Re: How many cookers... You wouldn't get hit here - hehe! I hope your first cook goes great (oh yeah, and the rest of them)! Just keep it low and slow! -=Jasen=-

This is too much fun! Opps!

Curly??? Hey, WTF Curly? I thought you talking about your coat when you mentioned the closet???

While I cannot wait for my KK, I must admit, this little gem has served me well and will be my camping grill (whenever I get a camper - hehe). I am going to try the haxe recipe on the rotisserie next time I get a few days off - Mmmmm. -=Jasen=-

OMG yeah - so crunchy and full of flavor. Very true, the little holder thingies are the real pain. I just take the whole thing and dump it in the sink. The rod cleans easily, the rest just soak till the gunk falls off. I am anxious for that nice all SS one. Home rotisserie is sooo much better than store bought. I cooked it till it was crispy and fallen apart - Publix doesn't do that. Thankfully, I got leftovers for work this weekend. -=Jasen=-

I have not got the BBQ rub recipe from Publix - yet. I just made up a standard poultry rub - marjurum-thyme-rosemary-paprika-pepper-salt. I think the publix one is going to made up primarily of paprika and a season salt. I have made BBQ season for pork skins and I just took Tony Chachere's and mixed with paprika half and half - a little cayenne for the hot kind or a little sugar for milder - worked nicely. -=Jasen=-

Re: post dated photo There are a lot of places that use day, month, year (Europe) as opposed to our normal month, day year and therefore some cameras and equipment have the setting for either. Not sure if that was the case here, but it could be. But either way, your right, Curly is a backwards kinda guy - hehe. -=Jasen=-

Wow, are those whole pork shoulders? Very nice looking dinner. I cannot wait to get my KK so I can get back into big cut cooking. -=Jasen=-

Here are the first pics!

Pimped Up... Another Notch! Ok, I has been killing me lately thinking about getting a new KK and having a cool rotisserie. It was like, I want rotisserie chicken now damnit! Then I remembered that in a time long forgotten (the days of my old bullet water smoker), I once had a cheap rotisserie. So I went on a scavenger hunt today looking through the hordes of what I deem "Cool Junk" and sure enough, I found it. It even had all the parts still - hehe. So anyway, I got it mounted to the "Pimped Out Smokey Joe" now and I am doing some rosemary-sage-thyme-pepper rotisserie chicken tonight! Pics will follow as soon as it quits raining. -=Jasen=-

Then try my kicked up version by adding cayenne to the season. I also make a flaming ranch by doing the same (and a few drop of habanero sauce to it - not much as it messes with the ranch flavor if you add to much of any hot sauce). -=Jasen=-

I never said peel mine in the above recipe - I always leave skin on. I like vinegar fries too, they have their place (fish & chips - Mmm). But these are my favorite ones. Make sure you dust them immediately after you shake the oil off or the coating will not stick. I use real ranch, none of that low fat or low calorie BS! Man, I want some now! -=Jasen=-

Hmm, I have never really heard anyone mentioning this before (no more than the usual question of why the dome temp did not match the polder grill temp and the like). I know when I had a K and used the upper rack it never happened to me. I used it a bunch to cook pizza and set it around 600 dome temp with no problems. I would imagine initially when placing a couple of boston butts on the upper grill (15-20 lbs of meat), that large mass of cold meat is going to drop the air temp down for a little while in the dome. But as the meat temp stabilized and started to warm, the dome would equalize again. My thoughts on cooking temps are to place a probe (polder, maverick, Guru) at the level you are cooking at, set it and forget it. I use the dome temp as a reference; except with high temp cooks and then I just use the dome and don't worry about it. -=Jasen=-

Dude, that is just wrong!! Make some for your young'in!! It only takes a minute to slice up a tator (real thin for crispy ones). The real thing is way better than frozen! -=Jasen=-

Don't be chicken, the next time you have fries, mix up a little and try it. It is a rare thing if I use ketchup now; just this season and ranch. One thing I forgot to mention; I like the season a bit finer for dusting the fries, so I place the season in my trusty mortar and pestle till fine (not necessary, it just seems to coat better). -=Jasen=-

The best french fry season in the world is to take half Tony Chachere's (http://www.tonychachere.com/) and half sugar (I kick it up a little more with extra cayenne) and sprinkle this blend on fresh cut fries as soon as they come out of the fryer. Then dip them in ranch dressing - OMG that is good. Sounds really weird having sugar in a fry season, but once you get over thinking it sounds really odd and actually try this, you will be freaked out by how good it is. -=Jasen=-

Re: Mixed Grill last night! (sorry, no pics...) Tony Chachere's is my favorite premade season mix. It makes a great hamburger too. It is great on grilled pork chops - . If you like it a bit more spicy, they made a slightly spicier version too (http://www.tonychachere.com/). While I do not care for their premade box foods, they do put out some pretty good products besides the season; such as their roux and gravy mixes. Also, the best french fry season in the world is to take half Tony Chachere's and half sugar (I kick it up a little more with extra cayenne) and sprinkle this blend on fresh cut fries as soon as they come out of the fryer. Then dip them in ranch dressing - OMG that is good. Sounds really weird having sugar in a fry season, but once you get over thinking it sounds really odd and actually try this, you will be freaked out by how good it is. Hmm, I think I will post this in the recipe sides section too. -=Jasen=-

He is on vacation at the moment (coming to the US). I am sure he will check into his voice mail or email soon. -=Jasen=-

Oh yeah, if anyone has any suggestions or recomendation on this recipe, please add it as I am always looking for improvements on it. -=Jasen=-

Here ya go! OK, here ya go! http://www.komodokamado.com/forum/viewtopic.php?t=559 If something doesn't make sense, just let me know. I forgot about posting it till now and was slightly buzzed posting it - hehe. BTW, please, if your wife has any good recipe, please post them - I love German food. Don't care if they are grilled or not! I am really looking for a good kasekuchen recipe. -=Jasen=-