daninpd

Give the kid my best and tell him "Stay Strong". Especially when it's hard.

I've had chicken done in a Tandoor and that looks like the real thing. Good job!

The first time I made Peking Duck was a long time ago on a President's Day weekend. Hung the duck in my garage and brushed it with sugar water with a little bit of honey and a tiny bit of 5 spice powder for Saturday and Sunday, letting it air dry between coatings (the garage was pretty cold). Monday cooked and served with hoisin sauce with green onion brushes and homemade Mandarin pancakes. I remember it to this day as one of the best dishes I have ever served or eaten. Have fun with that in your Egg.

Welcome to the family. If you have 5 years in, you can teach us some new tricks. I'm a 2 year pup to a KJ.

Count me as being impressed. You need to balance out that light on the right with a dinner bell on the left. Nice job!

Wonderful trip, keep us posted. I love it that Charlie can't teach his people how to spell his name. He apparently is "Charilie" to them.

Maybe a full bedliner with a flame job. Now that would be different.

Welcome to the Guru. But, um, reading your intro, maybe you can start offering advice. Let's see, Oregon, Tennessee, Carolina: How about you give us a recipe for bourbon mustard glazed salmon?

And I haven't checked the exchange rate lately for Roo-Bucks. But, yeah, it's hard to get anybody out of bed for $10 anymore.

That was the point to slather on some sour cream and garnish it with green onions and chopped cilantro. Artfully dab sour cream in the right spots and whatta we know?

Did I miss something here? Welcome to the forum. Didn't see where the early contribution was.

i live in California and the nearest Sam's is two hours away (if the traffic is OK) so I'm like Ardbeg Guy

I have a lot of experience eating Al Pastor and observing it being cooked on vertical spits, carved in thin strips and made into tacos and burritos. Horizontal is going to require some ingenuity to cook and carve at the same time. I have done a similar dish, but still cooked vertically with a surrounding fire. Vertical spits let you carve the meat and catch it away from the heat. I'm not sure how you do that with a horizontal rotisserie.

Hey, give Walmart a try. Almost all of the pork I buy is from Walmart and most is either Smithfield or Tyson in cryovac and I'm happy with it. I'm not a brisket guy (married, no kids, curmudgeonly, relatives 1,500 miles away-on purpose) because it's kind of overwhelming to use one up. Like James Beard said, back in the day when hams were sold whole at Christmas and Easter "Eternity is two people and one ham". Check out what Wally world sells, it might surprise you.