MSRadell

Rather than taking the sausage meat out of the casings in most areas of the south you're able to buy the meat in bulk form like hamburger so that eliminates a step. I personally never remove the sausage fat (it adds flavor) before adding the butter required. I certainly do agree on the fresh ground black pepper however, the more the better.

Probably the best example so far on this list. If it's not very fresh and snap when you bend it it's not worth cooking. I've never had it frozen or canned either when it's edible. It seems like most other things have a couple of forms where they are edible.

Maybe they should be!

-Something similar happened before with a new Teflon pan. Maybe it has something to do with how the coating is applied. I wasn't deep frying but when I put oil in the pan the first few times I got lots of small bubbles but eventually I didn't get them anymore. I really don't believe it's anything to worry about.

Craisins or Raisins plus a little cream!

Waiters corkscrews are probably the most widely used and best ones made. There are of course a lot of variations of the basic design but overall they work very well, are easy to use and very portable! I used to carry one with me all the time in my carry-on luggage until TSA came along and it said they were illegal to carry onboard.

The fork with the built in pizza cutter looks like one of the most useless devices ever developed! Not only would it be extremely difficult to use and hold but it also appears to be quite unsafe!

I've done it that way before and it works very well. It's actually better if you mix everything together the day before you cook it.

Try these guys: KegWorks. I even had them ship me a few various items when I was living in France!

Looks like you've lived in about the only two areas where they use Oysters in stuffing! I've ever seen it used anyplace not on the coast. I'm not quite sure in what ways you consider Vegas a horrible place? It is certainly near the top of the list of places I enjoy visiting. Maybe it's different if you live and work there but at least you don't have to worry about state income taxes which is a major advantage!

The definition of PROPER stuffing varies from place to place. For you oysters are a must for me they're definitely a NO NO! Also where are the Giblets? They certainly are part of any good stuffing and gravy! Also onions, sage and celery are a must have in any respectable stuffing! I certainly do agree that pork (usually in the form of sausage) is definitely a requirement and that stuffing with White Castle burgers is a complete abomination! Of course there's also a lot of controversy about what type of bread to use. I normally use a mixture of whole wheat, white and sourdough breads and not cornbread.

Andie, the Kamado your friend bought is made by the very same company referenced at the Kamado Fraud Forum. Again, I've never dealt with the company, but based on the many posts there and elsewhere I'd probably pass on a Kamado Co. cooker (unless I found one sitting by the side of the road ;-). Part of the problems they were having was due to the fact they were being produced in Indonesia. They moved all of their manufacturing back to California about a year ago and since then things have been much smoother. The one I have was purchased before their move and at that time their service was great. The grill they make is wonderful.

Wonderful sounding menu! Looks like quite a bit of it can be done ahead of time so you guys can enjoy thanksgiving with everybody else. The zucchini pie sounds very interesting would you care to share the recipe?

Here is an interesting article discussing dry aging: Dry Aging. It gives an awful lot of information regarding temperatures etc. and should be a very good starting point.

I have a Kamado and love it! They all cook pretty much the same from what I have seen and read. The differences are in size and appearance. The Kamado is obviously the nicest looking if you buy the one with the ceramic tiles on the exterior (which is what I have). The Primo oval is the largest in cooking area, while the BGE is the most basic. For a while there were some problems with delivery of Kamados because they were being made overseas but the manufacturing has now relocated to California so this problem has been basically eliminated. I think all three are well made units and they all will do a good job for you. Obviously the Kamado is the original design which the others were based off of.

Looks wonderful!

Cheese on barbecue just has to be illegal! It just sounds nasty.

No it doesn't. You can have it perfectly rare in the middle and crispy on the outside.

That's the website I always use when somebody asks a question about briquettes vs. charcoal it provides real numbers instead of opinions.

I keep reading all of these recipes for chili and laugh. You probably have the most "free hand" things I make. I am sure it's different every time. Obviously it always has the basics, meat, beans, onions, etc. but depending what is in the pantry and refrigerator other ingredients vary. That's part of what makes it interesting.

Another interesting thing to cook on a spit is prime rib! I have done them many times and they always come out excellent. Just use cracked peppercorns and kosher salt on the outside. Nice and crusty on the outside and succulent on the inside.

I would definitely go with the porcelain coated cast iron. As stated above they hold heat much better than stainless and provide better grill marks. They seldom need cleaning most times a light brushing is sufficient. The stainless ones always look dirty after the first use.

Unfortunately to what I've been reading not making sufficient ice is a way of life with all the new energy efficient refrigerators. In order to cut energy usage they had to redesign the ice makers and in doing such they reduced how much ice they can make in a day. That's one of the reasons you are seeing more ice makers for home use being developed.

It's a temperature controller and fan. You put the probate inside and it controls the fan to keep the temperature correct. The higher priced unit has 2 temperature probes, one for the air temperature and one for the meat temperature.

These are great! I wish the one that hangs with a different color by the other ones would be perfect and certainly have the right era!