Sanny

I've got the fire started. First cook of the year, everything is damp. Lots of smoke. Fireman across the street came over with his radio, about to call in the fire trucks!! OH MY!! I'm soaking wet. Raining here, but cooking must go one! The lamb is smeared with smear, and waiting for the cooker to reach temp. Then I'll put it on for a few hours. When it comes off, the butts will go on. I used a modified "Dennis" lamb preparation. Puree of cilantro, garlic, rosemary, salt, pepper, olive oil. Added a tweak of cardamom and cumin, just for a hint of curry flavor. I finally bought a chimney starter. WOW did that make life easier! My little pile of starter lump was glowing in only a few minutes! I spread it over the dry lump in the bottom of the cooker, and off we go. I won't put a sawdust starter in next time. Overkill. All this cooking is going to be imaginary, of course. Someone's mother came and took the camera. It's opening day at the town gardens, so that has priority. Of course it does...

Bump for 2009 Anyone cooking anything this weekend? I'm doing pork butts tonight (if the rain stops) for a bridal shower for next weekend. No time to do them right before the event. Might try a leg of lamb - Costco has them on sale for the holiday. Or maybe those bacon asparagus teriyaki thingies someone posted recently...

We love Santa....

Uh huh... you betcha! THOSE are gonna be on the grill next weekend! Too bad the asparagus in the garden isn't up yet. (soon, my pretties! soon!) I'm making two pork butts for a luau themed wedding shower (pulled pork sammiches), and I think that I'll need to put some of those on, either before or after the butts. Guess it all depends on timing. I bet the addition of a water chestnut (in true rumaki fashion) wouldn't hurt.

Which gets us back to the "density" topic of this thread.

Yah, all that... No actual need. Just lust. So, I'll live vicariously through the rest of you. I DO have Johnnyboy Jammies, though.

Re: I Love this Forum! Shoot, all the same ones are involved in the gas mileage on my Prius! You should SEE what goes into the calculations!

Not to mention a whole bottle of Ibuprofen.

Hate it when yer bird falls, just when you think you're cookin.

I don't get it. There's no meat on that meat - at least the last pic. It's all fat. Does that even taste good?

What are those green things??

Did Raichlen call for 1/2 cup, or is that after you cut it in half? I mean, did you use 1/2, or 1/4? Just curious what the original recipe called for. I wonder if it matters, decaf or regular coffee...

There's a pretty thorough recent discussion here. I'm sure there are other discussions on the forum, too. It's great for pizza, and the topic comes up a lot. I think Dennis makes a stone. I don't recall if anyone uses the deflector as a pizza stone. I use Fibrament - good weight, durable. (I use Another Manufacturer's Cooker, so do not have Dennis' stone or deflector.)

tease...

Dry brisket? Isn't there a thread somewhere on here in which Deej talks about taking the brisket off and putting it on ice or something? I recollect something about that. Not wrapped in the cooler, but actually in the freezer. Hmmm. I thought so. Here it is.

The age old question... How to get a square hole in a round peg...

It's all good.

You did the eggs on the KK too? You ARE good!

Parchment paper I find that parchment paper works great. Heat the stone. Make the pizza on parchment paper. Put peel under the parchment paper, slide it all onto the stone. Paper comes off fine once the pizza is cooked. Sometimes, if I don't use parchment paper and wait too long to put the pizza on the grill, the dough starts to rise and gets sticky/soft. Then it either stretches too much when I try to slide it off the peel, or it gets stuck to the stone too soon. I'll put up with it all, in the interest of exceptional pizza.

If there are no pics, it didn't happen, Robby. Better get snapping!

Unless, of course, she has a dining room set of some fragrant hardwood... You think she'd miss one of the legs? Maybe take the bottom off each table and chair leg, so it still sits even and she won't notice.

Uh huh... good luck with that. You have until she's at least 21 before you start getting smart (or even tolerable) again.

giggle The turkey looks so MODEST in the pan! Little legs almost crossed, and arms folded over its breast... Very dainty. Its mama would be proud. No hussy turkey there!