maui420

hey, i just ordered one from americasbestbbq.com for 397 with free shipping and 0 tax. awesome deal. Check out the cookshack model 008. It is very easy to use (electric, so just put in the wood chunks, set the temp, plug it in, and let it go), produces awesome results, and stays on temp very well. You can get one for under $500. ←

great, thanks..i will keep all my post in this thread. i guess my first purchase is going to be a 20qt mixer. ive been checking the ones on ebay, but i really dont know what to look for. i will be primarily using the mixer for some cakes and corn bread, and maybe later mess around with cinnamon rolls and some bread. suggestions?

i will be buying alot of equipment coming up this yr and was just wondering if this forum is appropriate for my questions. basically id like to get opinions on fryers, ovens, ranges, fridges, etc... thanks for the help!

any updates to this thread? im planning to do something here in NJ and since nyc is right over the bridge, we may encounter similiar problems...

did that 7.25 also come with a drink? do you think 6$'s would be a decent price for 1 decently sized bbq chicken leg quarter, 1 heaping scoop of a good potato or mac salad, small side of coleslaw or salad, a nice big slice of cornbread, and a large coke?

i liked the sauce. i usually just buy the suace and fry wings at home. the coop is located right next to the lindenwald train station. if your surprised that they are still open, you'll be doublely surprised that 'supposedly' through the grapevine, the owner is making nice $. The one in Voorhees? If that's the one, I'm amazed that it's still open. The food was always good, but the location sucks. ←

for sauce, my favorite out of all the places in south jersey is the coop hot sauce! that sauce plus some breaded/flour spiced wings fried crispy (14mins @ 375) served 1 min stright from the fryer has got to be the best wing.

hi, after frying some chicken last week, using different batter mixes, brining, and such,,,,i decided on boiling the chicken first. the results were fantastic. meat was tender, and i achieved the perfect looking crust that i always wanted. when i had the fried chicken session last week, the crust was a tad burnt and the meat was still undercooked. i then had to finish them in the oven with losing the nice crispy skin. now heres my problem. the chicken lacked flavor. here is what i did, i boiled the chicken (drums and thighs) in water with a little salt, some garlic, and a few dried chili peppers for about 20 minutes. after, i seasoned a little bit with salt and pepper, dipped each chicken in a flour mixture( all purpose flour, paprika, onion and garlic powder, and cayenne), dipped in a 2 egg and some milk bath, dipped in some crushed corn flakes, and dipped again in flour. the whole process takes a few seconds. i then deep fried the chicken peices for like 3 minutes each. now i feel the chicken meat could be a little bit more saltier, and the same with the crust. now i heard that i should not fry with salt, but only apply salt after the frying is complete. is this true? is it ok if i salt liberally before putting the chicken in the fryer? how about when i boil, should i add more salt? sugar? anything to add some flavor to the meat? maybe i used too much water.... anyways, i am looking for suggestions and any would be greatly appreciated. i was going to take pics, but the battery was low. next time, i promise.! btw, i am looking for popyes like taste. i am missing something... Not any of the main chains. a salt and lemmon brine followed by coating in spiced flour. ← ←

hi, i am trying to make the best fried chicken that i can. so far, ive been using spiced flour mixture, egg/milk wash, and then redipping into the flour before putting it into the deep fryer. i notice that the outside gets cooked faster than the inside. afterward i would place the chicken in the oven to finish them. unfortunatly i lose the nice crispy exterior. ive read another thread on here that some folks boil thier chicken. i plan on trying this in the next day or so. i wonder, can i spice the water? will the flavor seep into the chicken? i think of adding some salt and maybe throwing in some dried chilies or maybe a dried habenero pepper. would i be able to flavorize the meat? if so, what spices would you use? thanks,

which way taste better though? Not any of the main chains. a salt and lemmon brine followed by coating in spiced flour. ←

hmm, food for 40$ a week? lets see,... eat everything with white rice omeletts + vegies is good roasted chickens at sams club or bj's cost about 5$ and is good for at least 2-3 meals canned goods can sometimes be bought for 2 for 1$. and each can of vegies can go with at least 2 meals. buy tilapia at the chinese/korean groceries...real cheap there. hmmm

i always cook pork butt. seems like if i was not bbq'ing it, i would just rub it down with brown sugar, white sugar, salt, pepper, paprika, garlic powder, and some cayenne. put the butt in the oven with a thermometer in it, and pull it out when it hits 200-205. make sure you put a pan of water underneath to catch the drippings.

hi everyone, thanks for the replies. suprisingly the green beans went fast at the party. all i did was boil quick, transfer to skillet, sautee in butter, dash the kosher salt and bam... all done. next time ill try the methods listed in this thread.

have you tried that old bay lime edition? i just picked it up this weekend, will give it another go this week.

i tried it this morning. the ingrediants seems pretty near the original but something was still lacking. i added a little more lime and a small amount of grey poupon mustard and i think it is much closer. it seems that i will have to go for a little more sour and sweet. maybe i should add a little sugar and more lime? i do know one thing though, you can never have enough garlic! lol

simplicity is key, not fo'fee fo'fee.

oh you better!. i posted a thread awhile back requesting this recipe and got no replies. lol ← Oh my GOD!!!! I loved that shrimp truck - I was in Kaua'i in early June and had lunch there, too. I will think on the flavors and get back to you. ←

actually giovannis shrimp scampi looks exactly like what i ordered! http://debacle.org/gallery/Oahu/Giovanni_s_shrimp_scampi click that for a pic. btw, ive read through a blog that listed the ingrediants to the sauce. seems pretty basic, olive oil, lime juice, butter, garlic, salt, pepper,and white wine. any thoughts on how i should go about replicating this recipe for my wife?

shrimp truck lady near poipu beach in kauia. =)

my wife loved this shrimp plate we got in hawaii during our honeymoon and i would like to make this at home. all i can tell about the plate was there was ALOT of garlic, lime, and a hint of italian dressing/mustard... anyone have a recipe they can share? i was thinking of sauteing garlic in butter and olive oil, toss in the shrimp and a few scallops, cook, throw in some green onions, a little cilantro, lime juice, lemon, salt, pepper, and a dash of mustard or italian dressing, and serve over rice. thoughts about this?

out of all the meat and carbs(rice, bread, potatos, mac salad, etc) i should include some greens. the local farmers market had a whole bag of green beans for cheap. so anyways, i was planning on throwing in the beans in a pot of boiling water for a few minutes, take them out, then tossing them in a skillet with some butter and kosher salt for a minute or 2... will this come out right? something simple? or any other things i can do to it to flavorize them? thanks.

you'd be surprise what you could do with a little effort. I wasn't talking about backyard BBQ, I was talking about soul food. And I also don't have a smoker nor am I into doing it up that way, and I know I would do worse at home. ←

if you like chicken wings, the buffulo wing sauce from the coop is the best IMO. they are located across the street from lindenwald train station on springdale i think? not sure. for mexican, i like los amigos in berlin located on rt 73. for good deli sandwiches, i like kabitz room on springdale rd in voorhees/cherry hill. theres a wawa there. i only tried the reuban sandwich and it was A+. backyard bbq is always way better than what you can buy..therefore, i havent really ate anything out there that i cant do better at home.

wow is all i can say. i never heard a steak scream for that long before. i cooked my first ribeye steak on a cast iron and i think i will never go back cooking steaks on a grill. my friend brought me some thick cowboy ribeyes this weekend. i heated the cast iron pan on my grill until it hit 550, seasoned the ribeye with kosher salt and some olive oil, threw it on the pan, and flipped after 4 mins. there was no need to finish the steak in the oven. even though the steak came out well done, it was still a really GOOD steak. next time, i will flip after 2 mins. chewing on the bone was the best part, I felt like a dog.

i personally like a somewhat crispy cookie on the outside, but somehwhat chey in the middle. ive been trying to find a rescipe similiar to the ones they sell at einsteins bagels and lapperts ice cream but no avail...