JB BANNISTER's Profile
new rotisserie suggestion
That was last years. We did it again 2 weeks ago and it was much much bigger. The event has a group on facebook.
Wine "mark ups" in restaurants
If you knew that $165 dress shirt was made and sold for around $4.50 then this wine thing would be a very small issue.
Where to eat in Charlotte, NC this Tuesday - Saturday
Katz's Deli. Yes thats right. Google it. I love that place for lunch.
...and Cigars?
I am a fan of Alec Bradley Tempus. I will on occasion have bourbon but at the end if a meal I like to go sweet. 75 year Grand Marnier, Desarrono neat. One of my favorites is ZAYA rum with a little ice.
If I am enjoying Davidoff I lean toward the ZAYA or a good Bourbon.
new rotisserie suggestion
Jerk seasoning is awesome for Pork, chicken and Goat. I think it works well with the rotisserie to. I like my meat to be seasoned for at least 24 hours ahead. When I do chicken I will also place lime slices in them so they tumble around and flavor the meat. Cornish Game Hens are the best when cooked that way. You can see my big rotisserie at spitjack.com They make all types.
Wine "mark ups" in restaurants
That is true. That $36 of Sutter Home cost between 3-6 bucks. I do like my bar code scanner on my smart phone.
Wine "mark ups" in restaurants
Cheaper wine is always marked 100% or more. For better deals shoot for $150 bottles as very few will pay a 100% on those so often they are marked up $50-$75.
Whole Ostrich needed. I am looking to find one to cook.
I found "a guy" said I could get a male for around $1000 maybe I should shoot for an Emu. I am not sure. We had a discussion tonight that we might want to do a 2.5 in Oct of this year. I paid a grand for 3 pigs (1 large,1 med and 1 small), 4 goats and 3 lambs.
Whole Ostrich needed. I am looking to find one to cook.
Thanks John. Great idea! Chowhound need a "like" button.
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
I wish they had a "like" button.
La Caja China LAMB.
I don't remember the weight but probably around 40 lbs. I think it took about 1.5 hours.
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
Here are some pics.
Whole Ostrich needed. I am looking to find one to cook.
Any idea how much $$$ and where I can get one? I have an idea. It worked for the cow, llama, goats, lambs, elk and pigs.
Thanks for the help.
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
It turned out great! I think it will be a staple for the event every year. Thanks everyone for the help.
La Caja China LAMB.
Did an great job this week. I used the #2 for the lamb and a Brand new commercial one for a pig. The SP300 is the bomb. I am really looking forward to using it more. We ended up with 3 lambs and 4 goats and 3 pigs (1 in the LCC). I would love a HUGE model as I think the LLAMA will be a staple from now on and the body looks perfect for LCC cooking.
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
FYI That is a cow we are roasting just behind it.
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
The meat taste like cross between been and lamb. It will be on a rack like this but a little bigger,
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
I will be cooking him this Saturday. He dressed out at 115lbs. I would prefer something better than salt and pepper. I also want to baste him so ideas on that would be great.
Buffalo Wild Wings???
I think the Salt and Vinegar wings are addictive. I have felt that management was very responsive to problems when I have brought them up.
Cooking a few (4) whole goats and need ideas.
1st goat will be rubbed with EVOO and powered rosemary roasted over an open fire of hickory and oak.
2nd will be marinated in Jerk Seasoning for 24 hours and smoked over peach wood.
3rd and 4th I really have no idea. I just don't want to all the goats to taste the same. These will be over an open fire.
Greenville SC - Bovinova?
It is happening this year May 19th and more animals were added such as a whole llama. I am doing it and the Chowhound Mods have said I can't promote ot on this board but if you google bovinova it should be at the top. Be sure to introduce yourself to me if you come. At this time the cooking channel is coming.
I hate to be elusive but I really like chowhound and I don't want them to kick me off the site.
La Caja China LAMB.
Instructions are at lacajachina.com I normally cook them in 3hours and 40 minutes. 75 lbs is the largest pig I will do in my LCC.
La Caja China LAMB.
That is correct. You can cook a small pig, just one or two butts, or one turkey. It does not take up anymore room.
Pig Roasting Spit -- for rent??/
www.spitjack.com is in Boston. They have heavy duty and small ones for rent.
