Sanny

But is the juice easy to light? And does it give a flavor to your Q?

Dizzy's Shakin the Tree is really good on roasty potatoes. Mother called me to ask what the wonderful seasoning is that I put on the roasties I gave her. Not a "heat" rub at all. Citrusy, and flavors, is all. Yummy.

And THEN what?

YAY! Gerard is back. Where have you been? No matter - more important that you are here now. Missed you.

Re: charcoal

Whizzy, have you an idea who the company is behind the Costco lump? You know EVERYthing!

Pimms! Skip the water, make it with tonic and Pimms! Add some lemon or lime, too. Mmm!! Lots of ice. I'm refreshed just thinking about it! http://en.wikipedia.org/wiki/Pimm%27s_Cup_%28cocktail%29

Or perhaps some minced raw sweet Vidalia onion? Thinly sliced or shredded cucumber are also good choices. OOops. I see you did put scallions in your recipe, at the end. So much for not reading carefully. That's one of my favorite dishes, too. Matchstick cukes, or cold bean sprouts... mmmm. Give a little "snap" to it. Don't think I'd do vidalia's though. Or other onions. I don't prefer them in things.

I think it was my cooking pics. I mean, the record was just AFTER I posted them, after all.

Chopped scallion or chives are good in it.

I guess Mexi people can do it because it's not shipped from overseas. They ship from CA, I guess, and it's a trucking issue, not an import issue. I don't mean they give free lump, just include it with shipping of a cooker.

Re: So.... Who me? Yes YOU!

Re: So.... Majestic is back!! Where did you go? Missed you.

Funny you should mention this. There was an article the other day on this very topic. The context was whether meat could be frozen more than once; however, the principle applies generally to all frozen meats. As you know, when liquid freezes it expands. So, it pops the little cell that held it in. When the meat is thawed, the liquid runs out of the meat, and is lost. According to the article, the slower the meat was frozen, the more the expansion, and the more liquid is lost. Freezing meat will make it a bit spongy. RE-freezing uncooked meat will make that sponginess even more pronounced, and more liquid will leave the meat, making it dryer and less flavorful. The article recommended freezing as quickly as possible, and not freezing more than one time (although it is not harmful to health to do so if it has not been left out to grow cooties).

They were all lookin to see what I cooked over the weekend, prolly. Although no one wanted to admit it by posting that they noticed...

It's yummy. Kinda like a gentle kiss of raspberry sweet, and just when yer gettin all dreamy, it thwaps you in the back of the head with the chilies. THWAP!! OW! lol

Raspberry Chipotle Sauce 1 tablespoon olive oil 1/2 cup small diced onion (I used the whirly blade and made it very fine) 2 teaspoons minced garlic 2 teaspoons chipotle chiles in adobo, chopped 2 pints fresh raspberries, rinsed 1/2 cup raspberry vinegar ("black and raspberry" works well) 3/4 cup granulated sugar 1/2 teaspoon salt (substitute 6-8 oz of raspberry preserves for the fresh raspberries and sugar, if you prefer) In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries (or preserves) and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using. For a clear glaze, strain through a fine mesh strainer, squishing to get most of the liquid out.

I do have parts of a guru - just not all of one. I don't have the fan. I think I just have the controls part. S'pose I'll have to check closely, and find a fan. And yes, there's a recipe posted for the sauce.

Deej!

Re: Ignored Hmm. There's a plate of post-pulled there. But none of the rest, you're right. However, we made nice noises at your wings in various stages of cook (no plate, no napkin, no shots of eaten wings), and your beef (both cooking and sliced, but not on plates or even tidy with a utensil). And the ribs, which are shown on grill, and on the counter with a knife, but that's it. Rules are different for me, huh? Not even a "pat pat, Sannydeer. Sorry your fire went out. Prolly it's because you did _____." Or "Good job on your first overnight that didn't have you awake every half hour!" or "aren't you a good punkin for doing that for your M?" Or "Isn't that raspberry chipotle sauce da bomb?" If PC were here, he'd say happy things. As for the camera, Mother came over last night and "borrowed" it. Sigh. Prolly won't see it again for a couple weeks. JD is helpin me pick out a new digital SLR. We won't tell Mother about the new one. Shhhh!

Hmm, oh great and powerful forum administrator.... What's the rule on duplicate posts, huh???

Ignored Sad. I worked hard all weekend, and (more or less) kept an all night cook going, and made yummy porky goodness, and no one cares. I'd say I'm gonna go eat worms, but Dennis might think I was serious and feed me some! I had some of my pulled pork and PC's raspberry chipotle sauce for lunch (and slaw) and it was YUMMY!!

And that's not even a clean George - it's a MANKY one!! Bleh.

I didn't make the rub, but I did make the mop and the sauce. It's VERY liquid, so don't expect a thick sauce. I guess you could thicken it, if the thinness of it got to you. I didn't have a mop, per se, but I spooned the mop over the shoulders now and then, as they cooked, but not until late in the cook. I didn't want to lower the temp inside the cooker too much. And it's not like the shoulders lost a whole lot of moisture, the way they would in a less heat soaked cooker. And I bought un-mayo slaw, rather than making my own.