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TigerHam85 
Hawaii Fan
Waimea Bay, HI
Member since Nov 2009
18277 posts
 Online
| re: WFDT (Posted on 1/16/13 at 5:43 pm to CBLSU316)
If you don't mind me asking, how much did that thing run you? I've priced BGEs, but never those.
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CBLSU316 
LSU Fan
Far Right of Left
Member since Jun 2008
4724 posts
| re: WFDT (Posted on 1/16/13 at 5:48 pm to TigerHam85)
$750 for a large kamado joe.....it's a shade cheaper than the BGE and grill dome. Tonight is my first cook on it. 
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jmcs68
LSU Fan
Member since Sep 2012
10372 posts
Online
| re: WFDT (Posted on 1/16/13 at 5:49 pm to glassman)
quote:
I really should. Spiked with bourbon.
Good luck!
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glassman 
USA Fan
The Golden Rectangle
Member since Oct 2008
83821 posts
| re: WFDT (Posted on 1/16/13 at 5:50 pm to jmcs68)
Thanks, luckily I am only 5 minutes from where the game is being played. Have a good evening.
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jmcs68
LSU Fan
Member since Sep 2012
10372 posts
Online
| re: WFDT (Posted on 1/16/13 at 5:52 pm to glassman)
You too
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TigerHam85
Hawaii Fan
Waimea Bay, HI
Member since Nov 2009
18277 posts
Online
| re: WFDT (Posted on 1/16/13 at 5:52 pm to CBLSU316)
All sizes are comparable to eachother, besides for a sq inch or two?
Enjoy.
Think ill be having a couple fried eggs with some grilled deer sausage when I get off work. Though, my cravings could change between now and then.
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Caplewood
USA Fan
Atlanta Braves Fan
Member since Jun 2010
11073 posts
| re: WFDT (Posted on 1/16/13 at 6:10 pm to Fap-n-Nap)
Goat rhas al hanout and couscous
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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
4724 posts
| re: WFDT (Posted on 1/16/13 at 6:10 pm to TigerHam85)
All of the "large" have an 18" diameter cooking space. They all also make an XL model that has a 24" cooking diameter.
I have a large.
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ladytiger118
LSU Fan
Casterly Rock
Member since Aug 2009
5707 posts
| re: WFDT (Posted on 1/16/13 at 6:14 pm to Fap-n-Nap)
Thinking about picking up sushi from Wahada.
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jmcs68
LSU Fan
Member since Sep 2012
10372 posts
Online
| re: WFDT (Posted on 1/16/13 at 6:17 pm to Caplewood)
quote:
Goat rhas al hanout and couscous
What spices do you use for this rub?
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Walt OReilly
Cubs Fan
Member since Oct 2005
65100 posts
Online
| re: WFDT (Posted on 1/16/13 at 6:21 pm to Fap-n-Nap)
pizza hut
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Fap-n-Nap
LSU Fan
Member since Aug 2012
2747 posts
| re: WFDT (Posted on 1/16/13 at 6:26 pm to Caplewood)
quote:
Goat rhas al hanout and couscous
I made that for breakfast.
I'm out of ice for my old charter, dammit. Reckon I'll KO a couple bottles of red.
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El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
19534 posts
| re: WFDT (Posted on 1/16/13 at 6:32 pm to Fap-n-Nap)
Glad it wasn't just me.
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Caplewood
USA Fan
Atlanta Braves Fan
Member since Jun 2010
11073 posts
| re: WFDT (Posted on 1/16/13 at 6:36 pm to jmcs68)
About 30 different ones.
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AlmaDawg 
Georgia Fan
Slow Hell
Member since Sep 2012
2401 posts
| re: WFDT (Posted on 1/16/13 at 6:48 pm to Caplewood)
quote:
Caplewood
Where did you get the goat? Around here, the Mexicans buy every one that is for sale.
What cuts did you use?
I ate it one time, ham and shoulder meat was stewed down, like roast beef, but in a spicy gravy and served on flour tortillias. Yes, Mexicans cooked it. Wasn't bad, kind of similar to deer meat.
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Caplewood
USA Fan
Atlanta Braves Fan
Member since Jun 2010
11073 posts
| re: WFDT (Posted on 1/16/13 at 7:04 pm to AlmaDawg)
Shoulder. Bone in
Local farm, Heron hollow.
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Rohan2Reed
Grambling Fan
the nbhd
Member since Nov 2003
59575 posts
| re: WFDT (Posted on 1/16/13 at 7:08 pm to Caplewood)
quote:
Goat rhas al hanout and couscous
Way to show everybody up. Pics?
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Caplewood
USA Fan
Atlanta Braves Fan
Member since Jun 2010
11073 posts
| re: WFDT (Posted on 1/16/13 at 7:18 pm to Rohan2Reed)
I only have a picture of the serving Zimmern got
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Rohan2Reed
Grambling Fan
the nbhd
Member since Nov 2003
59575 posts
| re: WFDT (Posted on 1/16/13 at 7:21 pm to Caplewood)
man that looks really good. I googled some images for that spiced dish and most of the results look amazing.
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Caplewood
USA Fan
Atlanta Braves Fan
Member since Jun 2010
11073 posts
| re: WFDT (Posted on 1/16/13 at 7:28 pm to Rohan2Reed)
This is the blend we used then cooked like a curry with ginger, cilantro, garlic, and chili paste. Add goat stock and then shred shoulder into mixture. Served with couscous that had dates and pecans, cilantro and chervil and lemon zest. Garnished with micro chervil, celery and cilantro. Also had a satsuma and saffron yogurt
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