Guys (and Ladies):
This is supposed to be a NT System Admins issues mailing list. Can you please take this discussion to a separate mailing list? We received 98 new messages this morning, and most of them were follow-ups to this thread. (And yes, we deleted them unread, but it is still frustrating to have to pick and chose messages to delete.) Sincerely, Jeffrey and Mary Jane Harris VIPCS _____ From: Erik Goldoff [mailto:[email protected]] Sent: Wednesday, January 05, 2011 11:44 AM To: NT System Admin Issues Subject: RE: What's Your Phone? Damn, sounds like a deal to me Kenai River means wild caught, means better flavor ! Salmon smoked best low, low heat about 4 to 6 hours I only use a mild salt not much other spice needed, unless a quick soy-maple marinade first. Erik Goldoff IT Consultant Systems, Networks, & Security ' Security is an ongoing process, not a one time event ! ' From: Sean Martin [mailto:[email protected]] Sent: Wednesday, January 05, 2011 11:36 AM To: NT System Admin Issues Subject: Re: What's Your Phone? You guys are killing me with all of this food talk and it's only 7:30am here. So which one of you Smoker experts is good with salmon? I'll make somebody a deal. I've got a freezer full of salmon filets (Kenai River Red Salmon - Alaska). I can cook fish, but I've never been into smoking it. I'll send someone a box full of filets, cover the shipping, if you smoke it and send me back half of it...the other half you keep for yourself. Sound reasonable? - Sean On Wed, Jan 5, 2011 at 7:25 AM, Raper, Jonathan - Eagle <[email protected]> wrote: Sounds like frying a turkey mmmmmmm Jonathan L. Raper, A+, MCSA, MCSE Technology Coordinator Eagle Physicians & Associates, PA [email protected] www.eaglemds.com _____ From: Alan Davies [mailto:[email protected]] Sent: Wednesday, January 05, 2011 11:02 AM To: NT System Admin Issues Subject: RE: What's Your Phone? Not tried it, but I'm sure it could be nice. I saw a show on cowboys once where they deep-fry these huge cuts of steak out in the wilds in a massive cauldron of oil on a fire. Sounds odd, but makes sense with the very high temperature sealing it instantly. Nom nom nom .... _____ From: Jonathan Link [mailto:[email protected]] Sent: 05 January 2011 14:41 To: NT System Admin Issues Subject: Re: What's Your Phone? I can and do cook steak on a smoker. :-) On Wed, Jan 5, 2011 at 9:37 AM, Alan Davies <[email protected]> wrote: That is true ... but I thought once upon a time we were talking about just cooking a steak! ;o) -----Original Message----- From: Jonathan Link [mailto:[email protected]] Sent: 05 January 2011 14:36 To: NT System Admin Issues Subject: Re: What's Your Phone? That would be a grill. Which isn't anything close to a smoker. On Wednesday, January 5, 2011, Alan Davies <[email protected]> wrote: > I meant the trend to spend a lot on outdoor cooking facilities! Most BBQs over here are £15 B&Q jobs .. which are absolutely fine as long as you don't expect them to last 10 years out in the wind and rain! > > > a > > -----Original Message----- > From: James Kerr [mailto:[email protected]] > Sent: 05 January 2011 13:23 > To: NT System Admin Issues > Subject: Re: What's Your Phone? > > Caja Chinas are not American, they are Cuban and many Cubans make them themselves. > > James > > ----- Original Message ----- > From: "Alan Davies" <[email protected]> > To: "NT System Admin Issues" <[email protected]> > Sent: Wednesday, January 05, 2011 5:40 AM > Subject: RE: What's Your Phone? > > > Good Lord! Here was me thinking $700 was a tad expensive for an egg > and you come out with a $1200 cooking table! Must be an American thing .... > > > > a > > -----Original Message----- > From: Scot Parsons [mailto:[email protected]] > Sent: 04 January 2011 20:11 > To: NT System Admin Issues > Subject: RE: What's Your Phone? > > I cook my pigs in a box. > > http://lacajachina.com/ > > > > -----Original Message----- > From: Bill Humphries [mailto:[email protected]] > Sent: Tuesday, January 04, 2011 2:24 PM > To: NT System Admin Issues > Subject: Re: What's Your Phone? > > my family refers to my smoked pork butt as "meat candy". i usually > chop it and they eat it off the platter like finger food. > > Bill > > > Steve Ens wrote: >> I'd like to see your smoked pork shoulder. Recipe that is. I make a >> mean batch as well. We could have NT list cookoff. Stu, will Sunbelt >> sponsor something like this? >> >> On Tue, Jan 4, 2011 at 11:33 AM, Charlie Kaiser >> <[email protected] <mailto:[email protected]>> wrote: >> >> +1. I'm definitely the chef in the household. I'll put my smoked > pork >> shoulder and BBQ sauce up against anyone's... :-) >> >> *********************** >> Charlie Kaiser >> [email protected] <mailto:[email protected]> >> Kingman, AZ >> *********************** >> >> >> > -----Original Message----- >> > From: Maglinger, Paul [mailto:[email protected] >> <mailto:[email protected]>] >> > Sent: Tuesday, January 04, 2011 7:07 AM >> > To: NT System Admin Issues >> > Subject: RE: What's Your Phone? >> > >> > I like to cook as well and continue to be surprised at the >> number of men >> that do. >> > >> > Hey Stu! 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