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Truth be told, it's little more than a fancy cheese omelet. The difference is that you separate the eggs, combine the cheese with the egg yokes, and you whip the whites to form a big pile of air bubbles. Then you combine your efforts, pour everything into a deep dish, and bake it. The result...

People shy away from souffles because they have a reputation for being tricky to cook. Actually, they're not and if you follow a few strict rules even a first timer can be successful. These days it's even easier with Al Gore's Internet loaded with how-to videos. I was impressed with how well...

Yeah, me too. The grill marks won't be any different from any other grate. I suppose the rods going the other way would prevent something like thin asparagus from dropping down onto the charcoal, but at the price they're asking, I can afford to lose a stalk or two once in a while. Bottom...

The process and the situation surrounding making and drinking your coffee are indeed important. I lived in Italy for many years and got used to drinking espresso and it's variants (only a few, not like Starbucks) at the typical bar. In Italy bars are like coffee shops that serve liquor, beer...

I wish I could offer help troubleshooting your problems, but I really don't understand how these things work. All I did is follow the recipe for building the Heatermeter and Adapt-a-damper. Then I set the fan to come on at 50%. That's about all I know. Sorry.

Here's what I know about clear coatings on wood after fooling around with boats for many years. Any clear coat is more difficult to apply and maintain than paint and, as you might imagine, the prep work ahead of time is more tedious too. Varnish, in all it's variations, is subject rapid...

Easier? No kidding. Thanks for the explanation. I thought I was missing something obvious. I feel better now.............. I think.

I had my Adapt-a-damper set this way to begin with on my Grilla Kong Kamado grill. But now I have the fan run only above 50%. So now the damper is wide open and fan 100% during initial heat up, but as soon as the temperature stabilizes, I close my upper vent to just below 1/3 open and let the...

If I connect my Heatermeter and make contact with it via a browser I can find my archived files, download the data, save a png file, take a screen shot and make a jpg file, etc. However, that requires me to go through a routine which seems more complicated than necessary. After all that...

Here is a chart from a rack of ribs cooked at 250f except for the last hour on my Grilla Kong. As you can see, the temperatures held nicely, but what I really like is the nearly total lack of fan activity, relying almost exclusively on the damper. My fan doesn't come on until 50% and, in this...

My gasser stays where it is with one flood light aimed at it, but my Kamado lives over in the corner when not in use. When I fire it up, I first wheel it into position near a deck table which happens to be right in the beam of my motion activated light.

I've tried several clamp-on style battery operated lights on various grills and I'm not happy with any of them. Eventually I permanently wired a 110 volt motion detecting light with two swiveling flood lights to the wall near where my grills are, one aimed at my gasser and one at my Kamado...

I have two grills and both of them have special names. One I call "The gas grill". Can you guess the name of the other one? Yep........ I call it "The charcoal grill". I came up with those nifty names after naming various appliances in my kitchen. I have something I call "The stove", another...

I've never tried french fries on a grill, but I have been grilling for a long long time. Based on my experience, I would say you would have to carefully position the fries cross-ways to the grill rods. Otherwise, they would fall right through onto the fire, wouldn't they? :rolleyes: Then...

When you get bored with eating pink rubber, try a real ham :cool:. I get mine from Tripp. They ship everywhere. They're not cheap, but they're the real deal. http://www.countryhams.com/index.htm Basically they salt cure hams the old school way when pigs were slaughtered in the fall and salt...

Be sure to wrap it in bacon.

I wanted to be able to open the sliding air intake door on my Grilla Kong which is similar in design to most of the sliding intakes on the market. I cut a piece of rectangular sheet steel about the same size as the factory door. Then I got a copper fitting with a 1" npt male thread on one end...

I beg to differ. While Emeril has had a huge influence on restaurant food served in NOLA, so did Paul Prudhomme. I found this: Prudhomme perfected a technique of making black roux rapidly over high heat, and he notes that it takes practice not to scorch the flour. He uses equal parts oil and...

I don't feel that aluminum foil is a risk, but that's not why I never wrap my ribs in foil. I don't wrap my ribs because I'm saving all my available aluminum foil for making tinfoil hats (yeah, I'm old enough to call it "tinfoil"). I wear a foil hat at all times as protection from wacko...

I live in a state where you can open or concealed carry if you have a permit, but the permit is obtained by paying a small fee and filling out a simple form. No training required. It's almost too easy. The laws here are pretty liberal about when you can carry and what constitutes your legal...