PB&J's for the ungrateful little guttersnipes. Shrimp heads just like mud bugs (crawfish) have some nice fat you can suck on, kinda like Adele.
Keep in mind the included thermometers are usually in the wrong place. Design flaw mostly. They usually give the temp at the top of the dome or midway up the side in some cases but not at grate level where you're doing the cooking. Since heat rises, its always hottest at the top but can be almost 40F lower at grate level depending. The Maverick ET-732 has two probes. One clips underneath the cooking grate to monitor actual grate level temps. The other probe gets inserted in the most dense part of the meat. In the case of Poultry, its usually in the breast or the thigh. For Brisket, its in the flat, not the point (knobby end).
Note the additional thermometers at grate level on each side of the handle. That was a modification I did and those are the readings I pay attention to. The small little black unit left of the thermometer is the Maverick. The smoker is an Oklahoma Joe Offset Smoker.
God I used to luv Knishes!! Those and the occasional dirty water hotdog off the cart for lunch was great! 34th st carts were the best followed by City Hall carts.
When I was Brooklyn nobody called me Brooklyn. Every one called me Brook. Now I made a name change and suddenly Brooklyn becomes popular. Not fair.
The way you said it sounds like since it were sliced up, moose cock suddenly becomes something palatable to you, just sayin'.
How the hell do you know how a roasted moose cock looks like? Come on man. It is just meatballs and egg plant on a skewer.
Wow this looks real good. I googled this. I need to find a Turkish place around me that knows how to make this.
Well, I mean I could probably get them delivered frozen to my house from amazon, its just not the same thing as buying one on the street with a hangover from a guy named Amilcar.
