fenderbender Posted February 13, 2012 Share Posted February 13, 2012 Shucks you guys maybe I'll start a recipe of the week thread. If Groomslake is holding anything over me, you can bet the recipe's will all have beer I'm them. Lol seriously, I'll answer to the best of my knowledge and culinary questions. Next week, molecular gastronomy 101, spherified fish and transformed chips powder with stout gelee. Ha! Quote Link to comment Share on other sites More sharing options...
Mallette Posted February 13, 2012 Share Posted February 13, 2012 Hear, hear! Go for it, CHEF!!! (I must assume you saw that British show...one of my favorites). Dave Quote Link to comment Share on other sites More sharing options...
babadono Posted February 14, 2012 Share Posted February 14, 2012 Coytee, I've had an Imperial Kamado ( ancestor of the Green Egg ) for going on thirty years now. Cooks anything and everything once you get the hang of controlling the temp. There ain't nothing like a 22 pound bar b q 'd turkey on Thanksgiving. Get one of those charcoal chimney type starters to get your coals ready quickly without starter fluid. babadono Quote Link to comment Share on other sites More sharing options...
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