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    Fly Fishing, Motorcycle Riding, All forms of cooking but mostly......BBQ!
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  1. Okay John, if you think I meant that as "fact" after prefacing as I did. I apologize for my rude comment. But I've seen so many posts here that seem to favor certain vendors and disparage others that I wrongly assumed you had sponsorship. For that I sincerely apologize. However, why, when people come here to complain about how they've been treated by a particular company, do you call it "bashing". Many of us consider that as venting and looking for some advice on how to go about getting resolution. If not on a public forum then where should we/they go? If you want to censor those voices whom may have a legitimate concern, what is that doing for the rest of us who may be subject to the same treatment if not for the enlightenment from them for their experience? Again, my apologies for my assumption but I've seen so many of these threads end in the same result.
  2. My apologies John, as I said I was just guessing. I assumed you received gratis from KJ and many others. If I'm wrong then please remove my post and I won't be back.
  3. Just guessing, but I think it has a lot to do with the basher and the bashee. If the basher is an outstanding member and the bashee is a non-supporting vendor, then likely nary a whisper. On the other hand, if the basher is just another "joe" and the bashee is a paying sponsor, then the result would likely be different.
  4. He's waited a month and repeated attempts to get resolution seem to be failing. How long do you think he should wait before he takes alternative action? Another month? 6 Months? Sometimes the only way to accomplish anything is to make some noise. Good luck OP getting this resolved.
  5. We were visiting friends in Ketchikan a few summers ago and he pulled some deep water black cod out of his freezer that he'd caught recently. They marinated in a soy based marinade and glazed it with teriyaki. It was phenomenal. Some of the best fish I've ever tasted. If handled properly should not taste fishy. It may not have been your prep as much as how the fish was handled once out of the water.
  6. It looks like the seals are unaffected so other than aesthetics, I don't think it will hurt anything if you leave it alone. That said, I'd use silicone. You could use high temp but IMHO you really don't need it.
  7. After seeing several videos on the subject of roast duck I finally decided to pick up a whole frozen duck (Canadian product but I don't remember the breed) from my local asian market. After deciding which method to use based on above said videos, I was really disappointed in the end result. I doubt I will ever try it again. I have enjoyed it in asian restaurants many times but decided, and especially considering the cost vs. chicken (no to mention how much we enjoy chicken off the Kamado) I simply don't see the need to go there again. Hopefully you'll have a different result.
  8. IMHO, the most important thing about cast iron cookware is never, ever use cleaning agents on it. I started using chain mail and warm water to get the crud off, then wipe with a paper towel (expect it will be black) then heat on the stove top until bone dry (a few minutes on high) and put away until next use. This method now keeps my pans well seasoned and ready to cook.
  9. Lately I've been getting excellent fillet's from one of our local chain grocers, Albertson's. They've recently began selling much of their beef in choice cuts and I will say that the choice fillets that I've been paying $17-$19/lb. have been simply fantastic. I always bacon wrap them (partial cooking of the bacon in the microwave first) and cook direct over moderate/high heat (400 deg. f. or so). Pre-cooking the bacon gets them to finish rendering and even char just a little bit. The flavor of the bacon mixed with that great cut of beef is.............
  10. Man o' man, I gotta' try this. Just a few hours ago I spied several slabs at my local Costco. Problem is when Wifey hears "pork belly" she immediately thinks nothin' but fat and wants no part of it. I think I'll surprise her for my birthday! Great job on the cook, post and pictures!
  11. If it were me I would keep it as simple as possible. A Weber Kettle and you can throw a fresh bag of Kingsford in with each new renter (included in the cost of the rent). This way you don't have to worry about someone leaving a burner on over an extended period. And as others have mentioned, there is a learning curve to the Kamados and likely, unless you are familiar with them, most people would quickly get frustrated and wish they had a simple briquette burner.
  12. Interesting......I don't think I'd ever cook ribs like that but partly because I simply enjoy the time spent smoking. I do take umbrage with you however for polluting a perfectly good single malt with ice cubes.
  13. I use the Swamp Venom and out of the jar it has a remarkable kick. It is hot but with a sweet finish. Once absorbed through hours of slow cooking it just leaves a subtle note of sweet/hot. My family are all "heat hounds" but I've presented cooked meats to others who are not so much, and nobody's complained!
  14. If you're a So-Cal resident, the local Albertsons is running a sale on the Tri-Tip at $2.89/lb. Choice no less! Time to fill the freezer.
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