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Everything posted by daninpd

  1. My Dad was a graduate in Animal Science and always said "You can eat pork that will kill you but can't get beef that will past your nose". Not exact science but a basic guideline. And a lot of the basis for all of the Kosher/Halal rules.
  2. Great looking cook. And a cutie (or maybe Sleeping Beauty).
  3. At a wine tasting of some early attempts at Pinot Noir in the '80s, my wife's tasting notes included the comment "Plastic bucket nose". I think the same might apply here re the smoke.
  4. Cambozola and Saint Andre are two favorites at the moment. I'm like @SmallBBQr with a stuffed cheese drawer, and every trip to Trader Joe's is an adventure and a danger for it not to close. Oh, and the "Savory Thin" crackers at TJ's and Blue Diamond "Nut-Thins" are perfect crunchy nothings that let the cheese shine without adding too much to the game.
  5. Really well done. C'mon, where's your website? Post your prices. I want to buy #3 (vertical stripe war paint). Good job!
  6. I like the picture where the veggies are peeking over the steak saying "What about us??". Anyway, glad to see you are on a health kick.
  7. Welcome to you and your new Joe. Post some of you cooks as you transition into your new cooker. I went from a Akorn to a Joe and it was a revelation about control. Happy to have you here.
  8. This may be the target you need to shoot for. And I need your recipe for tannerite!
  9. It shows up fine for me, looks like you are blowing some stumps. What are you using? You didn't use quite enough to accomplish blowing it to the moon.
  10. As cowboys say, "Things can get a little Western" when you a duck and a Kamaddo.
  11. My favorite recipe for duck is from Paul Prudhomme where he split the duck after roasting to broil it for crisp skin. That recipe it was kept overnight after roasting, partially deboned and then broiled. A Louisiana thing, not a Kamado thing.
  12. Oh, and let me add, from experience, if you do put a duck over a Kamado set to "Broil" you are going to see flames like the Hindenberg. And a lot of unpleasant smoke. There was a reason that recipe used a broiler element on top and a place for the duck fat to go below.
  13. I don't think you followed the recipe in Step 4 Broil the Duck. The "Broiler" element in a Kamado is down below and you have to crank it up to achieve "Broil". The recipe you were trying to follow was not all done outside.
  14. Good cook! You definitely have more friends than I do.
  15. And I know, from personal experience, that when that "inner miser" gets really hungry for some good que, look out. The hands shake but the wallet comes out, doesn't matter I have a weakness for a oyster poboy, and that involves a plane ticket. I have succumbed more than once.
  16. The more things change the more they remain the same.
  17. Advertised at $299 as they ramp up their response to Amazon Prime Day 6/21-22
  18. You're darn well tootin that was the right price. Nice score. And thanks for not starting off Fathers Day with chicken.
  19. Nice assortment and storage for under cover. It's possible to go a little crazy (like me) and add things like Apple (for pork and poultry), Alder (for smoked Salmon), Pecan (for smoked turkey or duck) or Mesquite (for beef or antlered game). There will be many other opinions and wood suggestions. Your search for grapevines brings to mind charring spring onions over last year's grapevine cuttings like they do in Spain with a Romesco sauce. Yum!
  20. Well, my plan is to live forever. So far, so good.
  21. Yeah, so there! All that teasing about getting old may be true. Unless you had it set for me. That was probably it.... Happy Birthday.
  22. You wouldn't get tomatoes to set fruit in those conditions but you could dry the heck out of anything you had. Whew!
  23. In full, hot sun with low humidity it takes about 4 days to sun-dry tomato halves. I can't imagine you lump is as moist as a tomato, so probably that or less. Maybe two days spread out in full high-beam Texas sun.
  24. My wife was a vegetarian when I met her and when she moved in with me she would make herself a salad for dinner and eat it without me. When I got home I would cook as usual. Over about 6 months she got to where she would wait for me to get home and cook and eat what I cooked. Obviously the vegetarian thing went away if she was eating what I cooked. She was raised by a Mom (like mine) that cooked everything to death and thought well done was the only way for any meat. I wouldn't cook anything past medium (pink and warm in the middle) and she went through the whole process of discovery that @CentralTexBBQ described that more cooked=more tough when it comes to steaks; she has been converted. She also learned from some dishes cooked by world class chefs at some food and wine events that some cuts of meat are meant to be served barely cooked or raw or air dried. I never said anything, but I considered those salads she ate before I got home from work to be rude.
  25. Welcome to the forum and the KJ family. As you experiment with the different configurations of your new Joe I predict it will become a favorite.
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