Firemonkey

Relax, DJ. I know that 20 pounds seems like a lot when you go to fill that little smokey joe of yours, but once you get yourself a big-boy grill then 50# will seem just fine.

#40-50 bags seem to be manageable. Be sure to warehouse some in Winter Haven, I will be your local charcoal pimp We grill outdoors all year in these parts. Summer is our "slow season"

Dont get too excited and start hacking away at the crate, as others have Check the bottom of the crate for bolts to easily open it. If your happened to be one of the older style crates, Dennis likely tucked a prybar into the crate to assist you in taking it apart.

If it makes it to the sea, it becomes "real estate"

Counselor, are you intentionally witholding the recipe you used?

Those are some good looking vittles, Curly. The only thing missing is some flavor on those shrimp. Check the recipe on the side of your old bay can and give that a try, or even better, add a beer to the recipe on the Old Bay can.

Sure they do! I bet DJ has 220V one, maybe even a pneumatic one too

Are you asking about the British version of crackling, or the US (cajun) variety? I have only heard of the US version (pieces of pork fat with some skin attached) being deep fried. The Brits seem to be fond of a think crispy layer of skin on the outside of their pork roasts. I only know this because of my dealing with the UK office for my company. I typically want as little fat left on the roast as possible, and either trim or cook it off, so I 'm afraid I cant be of any help with a working KK technique if this is what you are after.

I'm betting that a spam bot takes it

Gerard just didnt like seeing another surgeons work shown here, so he is acting out on us!

I found a nice little Hawaiian BBQ spot here in SanFran. Had some pretty tasty lau lau for lunch. I am in the love it crowd

Gerard, You are one sexy b*tch!

I think this is the same bread, published in the Detroit free press: http://www.freep.com/apps/pbcs.dll/arti ... 5/FEATURES There are a couple of follow-up Q&A articles under the "related stories" section in the upper right corner of the page.

Curly, are you going to tell me you dont have compressed air in that shop of yours? Do it the DJ way - plumb some air lines to the kitchen, add a quick connect to the counter backsplash, and use a spray gun!

Welcome! You wont know what to do when your KK arrives! A quality product, promptly shipped, and genuine customer service...It will take you a little getting used to since you have a mexi-k Many of us have, or have had mexi-Ks, so we know your ordeal. Its okay to tell yourself it will be better this time around, because it WILL. In return, we expect plenty of pictures when it arrives.

Whoa! I have met Turtle, and unless he sent an agent to do his bidding (a pseudo-turtle?) or he ate most of the charcoal he picked up, that scale is way off! Turtle, are you holding two (maybe 3) bags of charcoal in your arms while weighing in?!

Curly, I gotta ask - How long are you planning to let chubby drag that carcass around? Is your wife not issuing a decree to have the carcass removed from the front porch?!

A venison crown roast! You goiong to stuff it, or just getting creative with your rib presentation?

Touche Laugh while you can...my day is coming. Soon, very soon. (Right Dennis? )

Where's LeadDog when you need him?! He would havce that thing on his KK by now

Im not planning on covering mine. Anything that looks that good should be on proud display! In true FL fashion, maybe I can get a "bikini" verison of Johnnys cover to simply protect the Guru and EzQue

Twharton, Do you leave the EZque motor attached permanently? Is it left outdoors exposed to the elements? I know you havent had Gigantor through a Florida summer yet, but I am curious how it holds up to our sort of elements if left exposed.

As a fellow telecommuter (when I am not traveling all week ) I must say that you make me proud! Have you noticed how much better those ribs smell in the winter air? Your neighbors who venture outside must be going wild!