daninpd

Looks like it found a home. Time for a real cook.

Welcome to the forum. I can only answer your #1 question with "Probably not". You are experimenting to see what works: Look for experiments that allow you to back out smoothly. Cementing doesn't do that. And there are plenty of temp readers that sneak in with a probe and don't require a hole in the dome. And most of the ones in the dome are pretty iffy, IMHO.

I had a favorite Chinese restaurant a few years ago that served an excellent Moo Shu pork dish. A friend told me I should try the Moo Shu Vegetable. They made it with thin sheets of tofu, marinated and fried on one side so one side was soft and the other was more leathery and dark. Cut into strips and made into Moo Shu it was even better than the pork.

I am reminded of the old cowboy looking at a salad. "That's not food, that's what food eats".

My house is not a place for vegetarians and vegans to expect a secondary menu planned around them. When I call it a "Barbecue" some of Y'all might want to stay home. Even the beans will have meat in them.

Boy, that's when really don't like fish. Cook it to give it away. Not serve it to someone, just give it the heck away. What was that old saying? "Give a girl a fish and she will eat for a day, oh... no, she won't" .

Live view from a platform in the Atlantic. That flag is taking a beating.

Great first entry. I have a 12 oz lobster tail in the freezer...you're giving us ideas.

Nah, you wouldn't like it here. You'd miss the snow and and that, what do you call it in late winter when it's frozen, brown and crusty? Snit? You'd miss that. But my wife said it's OK. It's just the two of us and our dinner table seats 6 (but everybody has to be super polite and friendly, because we'll all have knives).

I just cook a lot of seafood. The difference is, with the challenge I take pictures.☺

Shrimp Remoulade is one of my favorite recipes so why not do it on the KJ instead of boiling the shrimp? I used big shrimp (10 weighed 1 lb) and seasoned them with some Chupacabra before threading them on some flat skewers so the shrimp wouldn't spin when I turned them. Grilled them hot over direct coals. Pulled the skewers and put the shrimp in the fridge while I made the Remoulade for 1 lb shrimp: 1/4 cup chili sauce 1/4 cup stone ground mustard 2 tsp smoked Paprika 1/4 tsp salt 1 T lemon juice 1 clove minced garlic 2 t horseradish 1/2 cup olive oil 2 green onions finely sliced. Mix all of the ingredients before the oil and then whisk in the oil until you have a good emulsion. Spoon the sauce over the chilled shrimp. Some people add things like lettuce.

The first time I had New Orleans style Barbecue Shrimp was about 30 years ago at Pascal's Manale where the dish apparently originated. Since then I have had variations at places like Mr B's and Redfish Grill. I have been making my take on the dish over the years, so I'm going to show you what I do and do it on the KJ. One note: almost all the shrimp most of you are going to be able to find are either frozen or thawed, so buy the largest you can find. If they have been thawed give them the "sniff test". I served this with a simple Mango. Mint, Lime Jalapeno salad (the name is the recipe) and some French bread for sopping up the sauce. For the shrimp: 1 lb large shrimp, shell on 1/4 cup white wine 1 stick butter 1 T lemon juice 2 cloves garlic minced 1 T (yes tablespoon) freshly ground black pepper 2 t paprika (smoked is really good) 1 T Worcestershire sauce 3 T Pickapeppa Sauce 1/4 t cayenne pepper 1/4 t salt 2 oranges sliced into 1/4" rounds Put everything except the shrimp and orange slices in a skillet and get it bubbling over high heat to reduce a little. Add the orange slices and stir for a minute, then add the shrimp. I did it on the KJ with the thermometer at 450, opening the lid to turn the shrimp every 5 minutes for 15 minutes (this was 13-15 to the lb shrimp). Smaller shrimp won't take as long. Spoon shrimp, oranges and sauce into bowls and serve with French bread for dunking and a roll of paper towels. The orange slices aren't garnish, they taste almost as good as the shrimp. Enjoy!

It's going to be fun to see what you cook on those old cookers. Welcome to the family.

I have my favorite brand "3 Crabs" Vietnamese fish sauce. Yours is looking interesting and a little bit Mark Twain's "Law and Sausages". You don't want to see either one getting made.

The blue corn tortillas just have a little more flavor than white or yellow. It's hard to describe a subtle difference, but there is one. Even though this cook had a historical bent, I still prefer blue corn for tortillas for everyday. So I make my own, no big deal.