Sanny

Re: Problems..

sharing It's worked when I had a pallet delivered to my house, and everyone came and picked up his/her share. I threw a big tarp over it until they got there. Don't have to have everyone go to the terminal, although the trucking cost would be less, I guess. I got to meet fellow cookers.

Re: I AM IN THE CHARCOAL BUSINESS... YAY!! How groovy is that? (Ok, so I took Mom to a Smothers Brothers perfornance last night, and I'm in a 60s frame of mind.) Where's your port of distribution, Dennis? I guess what I'm askin is how do I calculate shipping and delivery. Wheeee! Wonderful to have quality lump available soon. I do like the other manufacturer's extruded (mine did not arrive wet or furry), but as others have observed, it's hard to get. I keep feeling like I have to ration what I have.

Re: SOLD!!! Yay! What an ambassador you are. You, he, and all the ceramic world benefitted from the transaction.

respect, indeed Steve, I'm a happy owner of a Kamado cooker #5. They just adopted me over here. So far, no problems with mine. And I've had positive experience with the company there in Mexico. I, too, respect the improvements Dennis has made. And he's fun. Glad you enjoy ceramic cooking, and are spreading the word. :*

Re: Lump Charcoal Briquets The Despot has been carrying Kingsford, and Kingsford has come out with something lumpy. Maybe that was it. From what I read, the Kingsford lump sparks like a short circuit. Oh, speaking of sparks... Don't wear your polar fleece snuggly sweater when you Q in the wintertime.

Re: murphy in metairie Yup, I knew it was you. Just figgered I'd drag you into the conversation over here, where Firemonkey and others could giggle in your direction.

Dope slap Thwap to the Ozzie. Right on the back of the head. You really think Dennis would design tables to go with his cooker, and then have them interfere with the operation of the EZ Q Motor? Go to your room!

Metarie? Hmm... Interesting post on another ceramic cooking forum. Someone named Murphy in Metarie is offering to sell his ceramic cooker of that brand, because he got one of these here Komodo Kamado thingies. lol Imagine that.

Rib boneless pieces I chopped up some of the smokey pieces of boneless rib parts, and made black beans and rice last night. Very tasty. Garlic, can of black beans, medium grain rice, squirt of tomato paste, cumin, ancho chile, salt, olive oil. Yummy.

Stunning! Beautiful, Firemonkey! You chose a gem. Keep us posted on it's progress across the seas.

True Confessions Well, Porky, I do have a confession... I shared the ribs, but kept all the boneless flappy bits for myself. Had them on the cooker low and slow until they were tender and smokey, and then tucked them aside to fix with rice and beans. Just saving the rest of them from the trimmings, you understand. I mean, surely they PREFER ribs, right? Those little leftover, unwanted pieces for me.... Like gramma always kept that piece of roast from by the bone, so everyone else could have the pretty pieces. She didn't TELL that the part she kept was the most tender and delicious...

Curses!! Foiled again!

Oooh, you think maybe Diana Ross herself? Or maybe one of the backup ladies... No wonder it's so pretty. Good gene pool.

A handsome fella, indeed. Which parent does he resemble? (Ok, now THAT is weird.)

Re: My turn for ribs!

Beautiful! Don't worry about the missing parts. That's a pre-natal pic, anyway. So, it'll grow the rest of them before delivery. YAY!

Ok. I get the trim part. But what's the tip? And why longer? I got kisses from the mail room guys yesterday. They got 3 racks for lunch.

Way to go! Excellent Whiz plug in the Times! That's what we like to see. Too bad that pod thing got the ceramic mention. They'll learn.

Wow, beautiful review, Whiz!

Nirvana The spare ribs are ribby perfection! Fall off the bone (almost) tender, and crusty. WAY more moist than the back ribs. Note to self - BUY SPARES FIRST NEXT TIME!!

Re: My turn for ribs! I'll leave the light on for ya, Deej. Ok, a couple strong points, and a couple of weak ones. Strong? Temp maintained 200-250 the entire cook. YAY!! That's progress! Weak? I forgot to add the blinkin SALT to JJ's Rub recipe. Hrumph. So, I gave them a sprinkle of salt when they went into the "live here until I take you in to work tomorrow" container. Hope that takes care of that. Nuther weak point is the narrower rib parts cooked way faster than the fat sections. So, of course, they are less moist. Shoulda considered that more carefully, and taken them off earlier. But, I didn't. I guess I need a sauce recipe to address future "lack of moisture" situations. But, here are the pics of the back ribs. Spares are still on the grill, since they went in a bit later.