No bullet, the cheapest 22 inch kettle. The cheap ones (with the 3 manual air adjusters on the bottom last me about 3 years (they sit outside 24/7/365), and the ones with the nifty "one touch" adjusters have the adjusters rust off after about 18 months.

mmm..... full english breakfast

Dat's good I used to and i still have the old kettle .. and i used to use a charbroil and i'd put dual smoke boxes on it. I have a charcoal turbo and a bullet now .. i got that when I worked parttime for BBQ Galore doing demo cooks and sales. When I used to compete I would use bullets and a custom trailer smoker. But there's a competitor I know that has mastered the Kettle. He uses four of them in competition ... His team is one of the top BBQ teams in the country.

BOB - Breakfast on the Barbie

Order (1) Coil of breakfast sausage from your butcher
Loaf a plain white bread
Dozen eggs
Cheddar Cheese, Jack or American Cheese
smoke chips

put a drip pan in the center of your weber
Start coals in chimney started wait 15-20 min
Put coal to the left and right of the pan on your fire grate
sprinkle a little damp wood chips on the coal
put your sausage coil in the center of your grate
cover the grill up ... the sausage should be done in about 45 to and hour
start your second chimney of coals
as soon as the sausage almost done put the sausage in foil.
spread the coal to one side of the bbq and put a few more hot coals in.

put a little oil or butter in a skillet. Cook the eggs any style in the skillet

toast the bread on the grill and put the cheese on it.

quarter the sausage two swipes with the knife should do.

If you practice this one its entertaining to watch for tailgate breakfasts or camping.

We make this each year for my Christmas office party and for home. It takes awhile to make, but worth it. Make well ahead of time.


Preheat oven to 375 degrees fahrenheit.
Preparation time: 1 day.

3 eggs
1 cup sugar
1 cup canned pumpkin
1 tsp vanilla
1 dash salt

Mix very well, then add the following
3/4 cup white flower
1 tsp baking soda
1 tsp cinnamon

spray a cooky sheet with Pam or similar product. Spread the above mixture thinly on the cooky sheet.

Bake until tooth pick test is clean.

Flip the cookie sheet upside down onto a damp a tea towl. Remove the cooky sheet and roll like a jelly roll. Put in freezer for 30 minutes. VERY CAREFULLY unroll it to prevent cracking.

Filling:
1 cup powered surgar
1 tsp vinilla
1 8 oz cream cheeze
2 tbs butter or margerine
optional -- English Walnuts or peacons

Mix well, spread on top of cake, then VERY CAREFULLY roll up. put the roll on wax paper and aluminum foil under that. Roll up, and put back into freezer for several days.

'Onolicious ...nuff said.

I hope that means Yummy:mrgreen:

Yup...Yummy with a capital "Y". I tried to make it last nite ... I hope you don't mind .... the kids helped me make an icing for it. I had to make a double recipe .. One for Eating Right Away! and the other to drizzle the icing - powered sugar, vanilla, and a little milk. The kids ate up the one last night and they inhaled the one with the icing.

anymore cookie, cake or dessert recipes .. it's da season

My dad had this Japanese friend who stayed with us for some time and she taught us how to cook KOLOKE (or is it KOROKE?)


It's simple and good if you're a kid. Or if you're lazy and have lots of kids to help you out.


Just boil 6 medium-sized potatoes until they're so soft, when you poke them with a fork and try to lift them, they slide off the fork and fall back into the boiling water (uh, you might want to be careful with the hot water).

While you're boiling the potatoes, chop 2 large white onions and heat them in oil together w/ 1/2 kilo of ground pork or beef. When the meat is cooked, drain the extra oil.

Now, get back to those mushy potatoes. Peel them and mash them up. Mix in the meat (it's actually up to you to determine the potato-meat ratio, the girl who taught me used less pork.. but I love meat so I increase the pork ratio) and season with salt and pepper (again, you decide how much salt and pepper to use).


Ask the kids (hehe..) to make oblong-shaped potato-meat mixtures (it's like letting them play with clay but make sure they wash their hands first).


Roll the oblong stuff in flour, then in beaten egg and in bread crumbs (you might want to make sure that it's the japanese brand from the grocery, we tried a chinese one the first time and it tasted like coconuts.. =( better to be on the safe side).

Fry the triple-coated oblong entities until they're golden brown. Serve. (better if you can serve them with the bulldog japanese sauce thing)..


I find them yummy. hehe..