Recent content by CarolinaQue

Looks like your wife should get in the cake making business. A partnership catering service could do well also.

Polder makes one in that price range I believe??? Just be sure and not pinch the wire in the lid of the cooker. That will greatly reduce the life of the unit. Tim

An interesting observation, but one worth a thought. The headlines when Charlie Chaplin were stolen from him due to Elvis dying just after he did. Kinda the same scenerio with the headlines being stolen from Farrah because of Jacko dying just after???

But do you have an album of his??? Specifically, Thriller, on vinyl???

I'd be willing to bet that his early death was in large part due to self inflicted stress and drama. He alwasy seemed to have himself in the spot light one way or another. Maybe he'll have himself buried with the elephant man???

What temp did you cook it to? Pulled pork usually isn't considered done until it reaches above 190*. I like to take mine to 195* personally. I usually cook at around 250* to 275* and it comes in at around 1 hour a lb. I never ad moisture and like the end product better. But that could be...

Now, they sell attachments for the La Caja China that burns wood discs so you get the smoke taste also. Used one once. Not a bad rig, but not great either. If you're only doing a pig roast once in a while it would be worth it.

I did this method with my 22 1/2" kettle today and it worked great. I got damn near 8 hours of burn time on one load of fuel. It burned between 300* and 350* pretty consistently with the vents right over the coals and around 250* to 275* on the opposite side of the meat when I turned the vents...

I give them to mine all the time without a problem. Course, one of my dogs is mostly wolf, so she can eat just about anything. I remember one time we were walking her and she got into a pile of chicken bones some one left next to a picnic table at the park. DIdn't even phase her!!!

Depends on how hot your fire is. I only turn mine once before the sauce phase. About 30 to 40 minutes on bone side, then 20 or so on the meat side, then sauce a couple of times a side flipping every 2 to 3 minutes. You know when ribs are done by running a pair of tongs length wise about half way...

I like the way you think!!!

Let's also remember that we weren't on the phone with this guy either. If the guy was extremely irate and unyielding to reason, then hanging up may have been a better option than loosing your temper on the phone? I don't know, it wasn't my conversation. Maybe we shouldn't ASSUME what we would...

They way I see and always approach it is that if you negotiate price or some thing else like an extra menu item for one gig just to get that gig, then that person tells their friends what a deal you gave them and then they expect the same treatment. So now, you just cut your profit margine and...

Whew!!! I knew you were smarter than that!!!

Pigs, I don't blame ya. I've had far to many customers take the same attitude. They have no idea how much goes into a gig and expect some thing for nothing. I do have a question on your price though. 25-50 bucks for 100 people? You're talking your cost to feed them and not what you charge...