Sanny

Re: Wire Access Plugs

Hijacked thread.... Yahwell, so we hijacked. Trish, where did you order your tiles? Willing to disclose your source? Magnificent! And what color Jammies did you order? Wheee!!!

Exactly! Rooti toot tooti! Fresh and fruity!

My favorite so far might be Trish's slate tile one. Mmmm! That's purty. Not that Ninja cooker, Aussie Blue and the Nugget and all aren't lovely. They are! But the slate is somethin else! (edited to give Trish her credit)

It's not unheard of to have a "ceramic" cooker done in red tile. Another mfg makes on in a red venetian. I think it's more a red glass tile than a red ceramic. I'm sure Dennis could do it for you, if you wanted it. Seems he can do anything!

Just how much cookin have you been doin, huh? And do you ship your bbq?

Yah, the 4 bone in that I did a couple weeks ago took over 24 at 200-230. Longtime! Butt... delicious.

Deej, your amazing!

There is - it's right here. viewtopic.php?t=1611&highlight=

That's one scary clean cooker!

Yup, an honor to be chosen as chef. And how fortunate you are to work with people who appreciate good bbq! Almost makes it worthwhile to go to work. Almost...

Oh. I thought I was bein helpful. hehehe. smooch, Deej!

Yer cooker is all dirty inside. I think you need to get a new one. I'll help you, by taking the old one away.

Depends how much of the raw materials Deej wasted on the wrong size.

Don't know if it's actually inflated, or if something is put in to stretch the bird as it cooks. But, if you've ever noticed, ducks in Asian markets are often not beheaded before roasting. That would make it somewhat easier to "balloon" the duck.

Chinese style ducks A friend, the owner of a Chinese restaurant, described his duck recipe to me once. Peking style duck (the recipe, not the bird) involves inflating the duck with air and roasting it, so the skin is thin and crispy and the fat renders out. Part of getting the skin crispy is that it fries in the rendering fat, as the duck roasts. So, by necessity, a duck that is designated for Peking duck recipe should have the fat necessary for the preparation. Therefore, while a Chinese market may have a duck for sale, it might be a fatty duck, intended for that type of preparation. Be aware of that, if you are looking in Chinese markets for duck.

Re: Standing O Yo, PC, how YOU doin?

And any duplication of membership is purely coincidental?

I have seen them here in NJ... Haven't cooked one, I don't think.

Standing O I had this out with the pulled pork yesterday, and it got RAVES. Mother absolutely loves it. I think she's gonna put it on her oatmeal, she loves it so much. Thanks, PC, for the wonderful suggestion!