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  • Fidel:[p]Is their andouille smoked?
  • Fidel:[p]The best smoked andouille I have found around the metro area is at Wilkes Supermarket in Forsyth County. They are in the little community of Matt at 5515 Bannister Road north of Cumming. It is a hike, but worth a visit for bulk purchases.…
  • tsofa:[p]Treat whole duck or goose the same . . . [ul][li]Duck[/ul]
  • Wise One:[p]I like this one . . .[p]Said Cresap: "It's probably got a better chance negotiating peace in the Middle East."[p]
  • YB:[p]Yeah, that's what I'm thinking! Tomato pies, tomato sammiches, and fried green tomatoes . . . Come on mater plants, come on![p][p]
  • ET:[p]I think you will enjoy the pleasures of ceramic cooking . . . What took you so long? (smilie thingie)[p]Also, just want to let you know that as a young chap I always enjoyed listening to your father deliver the sports on WAGA as well as t…

  • Midnight Smoker:[p]Here is one suggestion . . . [ul][li]Trout . . .[/ul]
  • ClayQ:[p]Here in Atlanta our Easter is going to be much colder than our mild Christmas was late last year . . . Quite opposite the normal temperatures we have this time of year. No melting chocolate bunnies this year![p]Your Irish coffee sounds re…
  • ClayQ:[p]I cannot say that this is the right way, but cut the meat to the bone the length of the bone. Then start cutting the meat from the bone with shallow cuts at the bone pulling the meat from the bone as you cut. Continue cutting around the b…
  • Conundrum:[p]Yes, it can be TRexed, just treat the lamb as if you would beef.[p]I prefer to cook the boneless legs laid out because they cook in about thirty-five to fourty-five minutes on a preheated cooker depending on how long you sear. Plus, la…
  • mojopin:[p]The basic Brussel sprout recipe is pan steam them whole (cut an "X" in the stem of larger ones) in a little water, olive oil, and just a tad of sugar. The exact amount of sugar will be judged by the quantity of sprouts being cooked and y…
  • CB:[p]See the link in the precious thread about goose or see below: [ul][li]Duck![/ul]
    in Duck Comment by djm5x9 February 2007
  • Michael:[p]Thank you and Chris for reminding me of that recipe and the recipe suggestions . . .
  • Bobby-Q:[p]We will be ready for the next one . . . Watch out!
  • Brandon:[p]The surface of your chili will soak up the smoke and regular stirring will mix the smoked surface into the chili. You need to sample your product periodically to make sure you are not introducing too much smoke as you can over do it.[…

  • FB:[p]Duck, goose, not much difference other than size . . . Just another duck that needs to be cooked low and slow to render the fat.[p]My successful goose cooks have been just like my duck cooks: Low and slow on an elevated grid. Check out t…

  • Sutallee:[p]If your goal is to find the recipe, Google "Kenny G' chili recipe + Big Green Egg" and it usually pops up. It may not be the same thread, but you will find the recipe.[p]LOL, print that sucker and file it!
  • Sutallee:[p]See the original thread . . .
  • Sutallee:[p] [ul][li]Kenny G's Recipe . . .[/ul]
  • Richard:[p]Retirement is one thing . . .[p]However, deciding not to participate on a forum whose nature is the sharing of technique and recipe success is another . . .[p]Regardless of your decision, Happy New Year to you!
    in Lobsters Comment by djm5x9 December 2006
  • Richard:[p]Respectfully, instead of announcing you have sent something via e-mail, consider sharing your cooking expertise with the rest of us as well . . . It helps to make this forum work better.[p]Naturally, if you prefer privacy and do not anno…
    in Lobsters Comment by djm5x9 December 2006
  • Crustacean King:[p]The following link is to a tired and true grilled lobster recipe. Modify as you like.[p] [ul][li]Lobster The Houndog Way . . .[/ul]
    in Lobsters Comment by djm5x9 December 2006
  • irishrog:[p]I have cooked turducken direct on an elevated grill at 325º dome with no problems reaching the desired internal in about four to four and a half hours with birds aproximately sixteen to eighteen pounds.[p]Can you elaborate on yout tec…

  • NutmEGGer:[p]Some thoughts on duck . . .[p] [ul][li]Duck Link . . .[/ul]
  • Brandon:[p]Yes, just take notes so you can replicate your technique for future sauce smokings. Occasionally, you will need to stir in the exposed surface of the sauce to mix the smoke into the sauce. Careful, as too much smoke can be a turn off. …
  • Wise One:[p]Sorry for the late reply . . . I retired from being unemployed . . . Did the link work for you?[p]Len has a really neat site with some great recipes. Let me know if you want to make some sausage one weekend!
  • Melissa:[p]Len Poli has some great recipes you need to check out. Here is a Dry Cured Bacon Recipe and here is Len Poli's Home Page. From the Home Page click on "Formulations" for a great collection of sausage and meat curing recipes.[p]If you ca…
  • Willie:[p]You are most welcome! Remember, a duck is really a light weight flying pig and you need to cook it just like pork for the purpose of rendering fat. Turning up the heat as the cook completes will crispin the skin.
  • Matt- (need to come up with a new name),[p]Just a few ideas to help get your creative wheels started . . . [p]MetalSmith, MetalWright, MetalMaster, MetalGuru, MetalMentor, MetalMaharishi, MetalSage, BigCheese, KingPin . . .[p]
  • AZRP:[p]You just smoked the cheese longer than your taste buds care for.[p]As previously suggested, have a test chunk for sampling to determine just how long to smoke your product. Also, I too have noticed a change in flavor of smoked cheese tha…

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