Cooking aboard or outdoors

Embarrassingly I actually have 4.Three ceramics-from large at home to a smaller one aboard.

Was at Lowes this summer and they had the Akorn steel (google it) on sale for $220 and couldn't help myself-haven't used it yet- may be a gift for someone's wedding,I don't know.
Yet,it sits in storage and taunts me....

Read good things about steel ones-especially the price. Ceramics can go hotter and cooler but the price is right.

http://bbq.about.com/od/charcoalgrills/tp/Top-10-Kamado-Grills.htm

Keep an eye on Craigslist,I saw a $1200 BGE asking price was $350

http://reviews.lowes.com/0534/3609214/reviews.htm
Great reviews-seems only to need work on sealing to keep low temps

 

Don't do that to me. Show me links like that, I mean. I have too many outdoor cooking thingies already....

 

Oh...this Cossack dish is tasty , easy to cook and gets your legs kicking.

http://englishrussia.com/2012/12/12/meat-roasted-the-cossack-way/#more-115458

 

I actually made that last night...tried to cut back on the fats,used olive oil and threw in a bit of green pepper at the bottom quarter-it was still great and filling.

 

Oh come on --the best is a 50 gall drum oxied in half. all that posh crap with glass fronts . I borrowed one once and when I took a corner it fell out of the back of the truck. Oh varnished handles and glass bits all over the road with not coal but heat absorbing immitation coke..

 

Wth are you drunk again???

 

Best stuff is cheap stuff.

Ive had more fun coughing and choking lighting BBQ in a 50 gall drum than turning a knob on a gas BBQ.

 

...then show me a pic of it mounted on your cat.

An old burnt out fridge makes an even better smoker with more space-why not ditch the rusty drum and mount the rusty old fridge on your flybridge.

Btw kamados don't use gas.

 

One of the best smokers I've ever seen was an old fridge; the kind that was porcelain-enameled sheet metal inside and out. It was behind the club house of a senior citizens mobile home park, and they used heck out of it.

I have access to some old heavy-duty electrical cabinets at work. They're about three and a half feet wide, six feet high and two feet deep, with the front and back each being mostly a hinged door. They'd make wonderful smokers. The only thing stopping me from snagging one and modifying it is that it would be massive overkill for the amount of smoking I do.

They'd make great smokers for an organization like the American Legion or VFW, though. Maybe I should make a smoker anyway, and donate it....

 

Oh im not talking boats. Im cooking outdoors and have done for over 100 people on some professional events.

I am complimented on my seasoning on chicken legs which was just soi sauce.

The burgers are BBQ till dry and stiff then soften em up with HP sauce or Chilli sauce- they cant get enough of them.

 

Of course you have to remember that compared to typical British cooking, what you're describing would be relished by your countrymen as haute cuisine....

 

Ha ha you walked right into that thanks ---they were all American ha ha

 

Good grub in this speakeasy camouflaged behind the hedge row.

Beware...the proprietor doesn't take kindly to strangers..............

 

Im sure you like your burgers just slighly cooked dripping blood and frozen water with that disgusting yellow stuff you call mustard or relish what ever.

Thats what all these Yanks wanted till they tried a frosty burger.

They would come and ask where I got the burgers from. The same place you get them from I said but I didnt tell them they were the cheapest frozen chicken burgers I could get ( we gotta make money).

When the speeches came I was complimented.

Ha Americans!!! we made a killing that night.

 

I always wonder about the added flavors that will drift/fly/fall/crawl down from that overhead foliage when I am in one of those kinda places. Still... I love the ambiance.