Sanny

Yeah buddy' date=' you got robbed of the better half of a porterhouse steak and the bone![/quote']

Prolly dingoes got it. You know how they can be. Pesky critters.

Re: Wire Access Plugs

...these plugs are made to fit tight' date=' so the port might have to be cleaned ...[/quote']So, yer sayin we'll have to dig out the wad of melty pink bubblegum that we tried using before you came up with this genteel solution?

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!!!

btw' date=' paul, those are new york strips they look wonderful, but i expected them to be shown upside down... [/quote']I think they are underside up in the second pic, which would make sense. But they're not exactly upside down, you're right.

Maybe it's a Sydney strip? Or a Brisb'n broil? Melb'n mouthful?

Exactly!

Rooti toot tooti! Fresh and fruity!

Yep' date=' it's a beaut. That venitian red is pretty cool too [/quote']

Maybe Dennis will do a fruit punch colored one and call it Tahitian Treat. :::giggle:::

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)

Can you imagine a KK in that shiny bright red (akin to the shiny every-popular cobalt) with the nice stainless steel?

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!

I did talk to him briefly after ordering. HE saw my number on his caller ID and thought I was a BBQ store in FL...

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!

It is now. For some reason I was thinking their was a sticky somewhere about uncrating it; guess not.

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.

Is it too late to get in on a pair of these?

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

No' date=' and none a tha fat was rendered neither, so the whole thing musta been a failure. [/quote']Bummer...

Yeah' date=' they did something like that to me one time when I had some kinda procedure done for those who turn 50. Man I had the worse gas pains when I woke up from the sleepytime. [/quote']But was your skin crispy?

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

you're always welcome sanny...

Yo, PC, how YOU doin?

TNW is right it has NOTHING to do with the the kk site.

And any duplication of membership is purely coincidental?

I have seen them here in NJ...

Haven't cooked one, I don't think.