Sanny

My grandma, Anna Lucia, used to make a stuffed breast of veal. Wonder if that's a similar cut? The butcher would cut a pocket in it, and she'd stuff with tomatoes and cubed bread, and seasoning. Italian thing, maybe.

Wow, Dennis! Lots of room to keep the lower grill usable now! Nicely done.

Oooh, wonderful! Looks like they're perfectly done to me. What time is supper?

Cookin the pork and veggies without charcoal? Hmmm... Or did you cook on something else and put the food on the cooker for the photo? I don't see any soot or other evidence of heat in there! :::suspicious:::

Nice it goes all the way to the back. Good idear!

Probably not "meat hanger" time of year. That feels more "fall" to me. Summer is for ribs and burgers and stuff. I've seen photos on another ceramic cooker forum of fowl on the hangers. Capon, chicken, turkey. I've also seen gyro meat done on it. That looks amazing! Beef and lamb, seasoned, packed around the hanger, and cooked slowly. Then sliced into strips for gyros.

On the grill for Labor Day: 10 chicken legs (hoisin sauce based marinade), 2 ears of corn (foil wrapped, with butter, olive oil, seasoning), and 2 gorgonzola sun dried tomato hamburgers. The burgers went on a grill over a drip pan. Sort of an indirect method, I guess. No flipping, no grill marks, and very little grease. Dare I suggest, baked burgers? Very juicy, though.

Experimenting with non-swine for the day.

Of course, no one but me here to eat it. Snooky vanished to Massachusetts for the weekend. Mother asked when she'd get something off the grill (I did give her a bite of pulled pork, but she wasn't enthusiastic, so I'm not eager to waste my good q on her anymore). I called her to share chicken legs, but she's out and about somewhere.

Oh well. Lots for lunches this week.

Re: Prime Rib..

That prime rib looks great... I've never cooked one.. Question' date=' Why are they always tied up?[/quote']I believe when they take the ribs off, the meat is not really a pretty log shape. It has flaps and things. The string keeps it tidy in a long log, so it cooks evenly. Otherwise, the flappy pieces would be hard and overcooked, and it wouldn't slice nicely. Tied, it cooks in the right shape for proper slicing.

That, or TLinder was afraid it was so fresh it would run right off the grill, so he tied it up.

You gatta camera? Let's see some pics Bake something up for us

Oooh, that meat looks lovely!! Mmm!

Now, tell about the bananas! Never saw them on the grill. Are they like bananas foster, here? Brown sugar, butter, bananas cooked together, add brandy, and a flame? WHOOSH!! Served over vanilla ice cream.

TLinder, how did it go? Your prime rib looked beautiful on the grill. If I calculate right, you took it off the grill at 2:00 am? Goodness! Good thing you were awake! Hope you were fit to visit with your guests - I'd have been very crabby to be awake at that hour.

Tell us all the mouth watering details, and we want PHOTOS!! Best to the Lovely Mrs. Linder, too.

Re: OTB but...

...Here's my preferred shape though...

Girl. you gonna have to get one of those roll-up awnings or a tent or something

Re: What's going on the grill for Labor Day weekend???

sanny' date=' i KNOW you aren't letting your paramour or that sweet puppy dog go hungry this weekend, right! you always take some nice pics of your cooking![/quote']PC, you and Wes are going to have to Q for us. Snooky has decided to abscond to MA for the weekend, so it's just me and the dog. And the remains of Ernesto, of course. So, it should be pouring down rain for a 3 day holiday. Probably no cooking on the cooker for us. There are a few chicken legs, though, that might want a little love. Maybe I could convince myself to stand in the rain to start the grill. Or perhaps this is the right time to buy the gas bottle I keep forgetting! Beats newspaper and a lighter in the rain, I bet...

Hey, don't forget "fleeing Cylon tyranny" in the original Battlestar Galactica! Oh, feldercarb!

But yes, sleestaks are the worst. Where's a pylon when you need one?

Funny... I was just having the "how to get to high heat" issue with my cooker. Seems I am conservative with my air flow. And negligent clearing my fire grate. Oooh, the shame....

jet lag

Nighty night.

wow... 24 hours for 3lbs of meat? I'm no expert, but that seems WAY too long. Like, by half a day! But I defer to the experts.

Tastes pretty good, too. I could have left it in a bit longer. And I perhaps kneaded it too much. The crumb texture is too fine for my liking.

It's this recipe.

http://www.kamado.com/discus/messages/2 ... 1156696654

I tried bread! Dunno how it tastes.

Bread in!

Bread out!

We had 5000 people or so over for a little family reunion, (everyone is related here) and I only had 3 loaves, but we had enough for everyone and still had enough left over to fill up a few baskets.

It was pretty awesome

Can we get on of those starter clubs going where we just keep passing it around . A lady at my church just passed on some that she knows has been going since before Christ .

Can you just not quit eating long enough to update us?

Burning telephone poles and railroad ties again, are we?