Recent content by bigrhino2

That is "SEXY FOOD"

I think you need to deep fry them. I cook a pig on occasion and I am able to eat most of the skin BUT I have been told by a good source that the skin that is not ready to eat I can deep fry it for that great skin. The Mexican grocery store in my area frys them and they have pieces that are...

My sister has a 16" one. I wanted to make sure mine was bigger. Also it has beautiful scene on top along with our family name. It really is beautiful. I do cook for crowds every now and again. I think I can cook for over 100 in this pot. And yes I do need a crane. This will be passed down...

Pick up a ruler and look at 21" and then look at 10". That is how wide and deep it is. I will try and post a pic. but the top weighs 86lbs. And a picture of it really just looks like a really big Dutch Oven.

La Caja China Box Pig Roasting Grills Whole Pig Roasting Grills Pig Cooker Grills I have pictures of some stuff I have cooked. I have done whole lamb, 18 chickens (10+ times) and many pigs. I am still want to do a goat but I can't find anyone who will eat it with me.

I have been doing the mojo. I want to "kick it a notch"

I have always injected it with mojo. I want to change and inject it with somethinng else. Any ideas? It will be 35-40 lbs. I love this La Caja China. It will probable cook for 2.5 to 3.5 hours.:chef:

Georgia has taught classes in this. I think you will like what you find as she is a good people person and a great cook. Cut her an email if you are interested.

It is call the Iowa Prairie Rose Cookers. They have a yahoo group. The person to get in touch with is Georgia Carr her email is farmercook@yahoo.com or dgcarr@netins.net She has done some teaching and knows her stuff. Full disclosure: She is my sister. I know she will have a active...

His new season is on tonight on Travel Channel. 10pm eastern I love his stuff.

I have found that on the dutch oven sites some cooks tend to keep recipes a secret. So many of them either are or dream of compitition cooking.

I need some big recipes for this thing. It is bigger that I thought. I just got it seasoned and that was a big task! This is a 168 lb LARGE oven. I would love to hear from cooks who have big ovens for tips. :chef:

The ice cream maker is a waste of money. I love the meat grinder for pates. I wish the hole were bigger though.

I local chef had eggs poaced in duck fat as a New Years ap. on his menue, Anyone ever hear of this. I thought this sounded good.

I can pour that into my pepper grinder and hook it up to the electric drill to do alot in a hurry