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Showing content with the highest reputation on 04/19/2015 in all areas

  1. A simple meal cooked with love for ckreef.
    19 points
  2. Well my new cast iron griddle got a workout today. Had my big pancake and sausage breakfast in the morning, then for dinner it's burgers and a bratwurst. This took some prep work, but it turned out really good. Enjoy the pics. Thanks for looking. Usually most people use chuck roast for ground beef. Well I decided to use 2 different cuts of beef today. On the left is a ribeye, and on the right is a chuck steak. It was just myself for dinner, so I didn't need to buy a big chuck roast. Cut up into chucks and put into the freezer for half hour to firm up. All ready to grind. Got this grinder this past Christmas. This was only my second time using it. Made each patty around 6 ounces. So they were between a 1/3 and 1/2 lb each. First on the griddle, some good old bacon. If you don't like bacon, then something's wrong with you. lol. The smell of this was awesome whenever I walked outside. haha Time to throw the patties on, seasoned with salt and pepper only. Sorry I didn't get a picture after I flipped the patties over. I was a little bummed though, cause I really didn't get a very good crust on them as I was expecting. The griddle was more than hot enough? I don't know. But, I put on a slice of swiss and a slice of American cheese on each patty. Time to build this bad boy. Started off with my homemade special sauce. Then I added lettuce, bacon, onion, ketchup, mustard, and a little bbq sauce. They money shot. It was so good. Little more done then I usually do, but it still tasted awesome. Also served with a bratwurst and fries on the side, along with an adult beverage. Thanks for looking. Blair
    11 points
  3. magician

    Macon meatloaf

    Inspiration from Ms skreef's cook yesterday and some pecan wood for smoke. Back in September we made another pilgrimage to Rose Hill Cemetery in Macon and the graves of Duane Allman and Berry Oakley. Just down from their graves is a huge pecan tree. Some small downed branches went right into the trunk and today into the Akorn. This is the first meatloaf I've done and generally followed John's recipe. Cut back on the BBQ sauce and that left it a little dry. Wife tells me she uses a jar of beef gravy in the mix so I may go that route next time. The flavor was unreal...like "Dreams I'll never see".
    11 points
  4. So I got the cast iron griddle and grate a few weeks ago, but I haven't used them yet, until today. I figured I'd try something different and make breakfast this morning. One lesson I did learn from this first cook on this, is to start a smaller fire and aim for a lower temp. This is what I was afraid of when using the cast iron because they absorb heat so much. So some of the food burned a little and cooked way faster than I wanted. I'll shoot for a lower temp next time. Anyways enjoy the pictures everyone. Don't forget to click on the pictures to enlarge them. they look better once you click on them. Thanks, Blair Getting the ingredients ready for the hash browns "chunky style" lol To start off, I threw the chopped potatoes into the cast iron skillet. After about 25 min or so until the potatoes started getting soft, I threw in the bell peppers Next, a couple of jimmy dean sausage patties. I love this stuff. Love the crust you get from cast iron. After searing the sausage for a few min on each side, I wrapped in foil and set to the side. Next up the star of the show, PANCAKES. HA HA . These are made from scratch with "real buttermilk" Getting bubbly.. These cooked really fast, the cast iron was way to hot. Had a couple burn pretty bad. Nice golden brown Breakfast is served with a glass of oj on the side. Added the butter and syrup. Time to dig in Thanks for looking everyone.
    9 points
  5. Lake Powell is a huge lake located in both Arizona and Utah and more than a hundred miles long. It was created by the Glenn Canyon Dam. It is right above Lees Ferry which is some very premium trout water. Powell has stripped bass, small and large mouth bass, and a few other spices. We fished mostly for stripers and did not do too well due the fact an unexpected weather front rolled through and threw the fish off the bite and into pretty deep water. However, even without the usual take of strippers, any time on Lake Powell is extremely enjoyable. If you haven't seen it before these pics will help, It is a truly magical place.
    7 points
  6. Aussie Joe

    Home made burgers

    I cooked this up yesterday been a great weekend to get out and about I thought I would try bread on the joe. Then that led to burgers lol so I got my dough ready for the rising stage had some mince in the fridge so I made these up here are the ingredients mixed it all up and let them sit in the fridge dough was ready so I rolled it out and cut into pieces i could have made them a bit bigger oh well rolled them into balls and let rise for another hour got the joe set up for pizza mode and sitting at 420 and put them on after 10min I sprayed them with some water and turned them around about 20 Min I took them off set up the joe for direct and put on the burgers in the pan to get over the crumbling stage then put them on straight back in the pan for the cheese and woohoo one burger to go verdict I think it was a success next time I will use milk in the dough makes them more fluffy but it was a nice bun airy and not gluggy or dense and deffinetly they need to be a little bigger mini burgers lol
    7 points
  7. Started last night with a brisket rubbed with Dizzy Dust and Eat Barbeque Zero to Hero rub on the Egg at 11ish. Sorry no before picture. Sunday focused my attention on a couple baby back ribs and cheese manicotti. The ribs were rubbed with Eat Barbeque Zero to Hero rub. I really like this rub. Now on to the cheese manicotti. This was my first attempt on cheese manicotti and it turned out really good. Here's the batter for the shell The shells ready for filling Heres the cheese filling The manicotti ready to roll Ok here we go some finished shots heres the brisket bark was really thick Look at the pull back and color of the ribs did 3-1-1 Here is the plated shot. And thats it fellow Guru's hope you enjoyed.
    7 points
  8. Fired up the classic with some chicken. Hoping to beat the rain. 3 different rubs. Butt rub, Spicey garlic & Apple jerk.
    7 points
  9. 8 years smoking ribs and I've stuck exclusively to baby backs. No other reason besides I just assumed they were better. Something made me grab some spare ribs this time around, and I'm glad I did. The size is more intimidating, but once I got past that, it turned out to be a pretty fun cook. I marinated the ribs in apple cider vinegar and lemon juice for about 6 hours. Then I made a simple rub of coarse garlic salt, smoked salt, fresh cracked pepper corns, onion powder, celery salt, cayenne pepper, garlic powder, brown sugar and sweet paprika. I wanted to try something completely different so I used 5 chunks of orange wood and 3 chunks of peach wood. Then I soaked them in a mixture of cider vinegar, white vinegar and red cooking wine for a few hours before the cook. This pic is after about 4 hours, but they were in the rib rack. After the 1st 2 hours I began mopping them with apple juice, butter and some left over rub that simmered for a little while. End result. Made a bbq sauce of apple & lemon juice a brushed on one piece. This cook was on Saturday. Today for lunch I had leftovers. Spare ribs and Mac & Cheese sandwich.
    6 points
  10. Panchango

    Ribeyes and Veggies

    Some days you wake up and the sun is shining. Today was one of those days after a particularly rough week. I went for a morning ride and broke my personal best time, speed, and distance since I started on the bike again. Tomorrow is 30 days in to my diet and I am 12 lbs down from where I started and for the first time ever, I won more than a couple bucks at the lottery. Checked my ticket and I won $500 on megamillions. I decided to invite my mom over for a nice ribeye with asparagus, squash, and potatoes. I am now having a small Gin & Tonic to wash everything down. As always, the little guy did a great job. Tonight was the first time I decided to cook on top of the fire ring instead of the raised grate. There was a little more char than normal, but that's alright it was a nice meal. Have a nice night everyone.
    6 points
  11. We are really into healthy breakfast lately, notice the pineapples. Of course it was baked on the kamado, and delicious.
    6 points
  12. I had a nice chat today with CeramicChef-a fellow Okie. I decided to fire up the grill for the second time today. After he assured me I could cook a Pizza with what came out of the KJ box I decided to give it a try. I cooked a family sized pizza at 425ish for 12 minutes on the top rack on top of the deflectors. Did not have a stone. It came out perfect! The girls loved it and didn't complain about the smokey undertone. The dessert pizza is on the grill now. Edited to say they all loved it. I know PaPa Murphys is nothing special. But I'm thrilled that it was EASY to do. Moms need some quick cooks in their back pocket!
    5 points
  13. Now that is how Brunswick Stew is supposed to turn out. With Creole seasoned corn bread fritters and chocolate coconut brownies for desert.
    5 points
  14. Smokehowze

    Crab Cakes

    Crab Cakes These crab cakes fixed by my daughter were so good I had to share it with the Guru community. My daughter is in town for a short visit and prior to her arrival I was instructed to get ingredients for crab cakes and a sauce she would fix one night. I dutifully, while at Costco, bought 2 lbs of lump crab meat figuring that was sufficient for 4 people. After all, despite the mortgage needed for the crab meat purchase, it was still way cheaper than going out to eat – and a whole lot better, for sure. ​With the rain still pounding down in Georgia, this was a nice inside cook and a special treat. It turned out this recipe made 18 cakes of medium size just under 2 oz a patty – 3 crab cakes per person was a good meal portion since they are so rich. Which of course meant there were a few for leftovers. Breakfast anyone? The Cakes It all starts with the main actor - some nice crab meat The Fixins: This recipe allows the crab meat to remain the start of the show - which is how a good crab cake should be. All the other ingredients are to support the delicate crab flavor and not take away from it. Keep this in mind if you adjust proportions or are scaling the recipe. In olive oil, slowly sweat (to avoid turning the garlic bitter) to a light caramelize on the onions : 1 1/2 medium onions, finely minced, 6 garlic cloves, finely minced Some chopped parsley Season lightly with your favorite seafood seasoning (we used one of my home made go to mixes - Emeril’s Essence and some powdered Rex crab boil). Plus freshly cracked black pepper to taste. Allow onion and garlic mixture to cool and gently fold together (preserving the crab meat lumps) with 2 cups Panko bread crumbs 3 tablespoons mayonnaise, (more if needed) 2 large egg whites 1/3 to 1/2 cup freshly chopped parsley ½ lemon squeezed 2 lbs lump crab meat Using a 1/3 cup measure for uniformity, measure and gently form the patties. Chill in fridge on parchment paper coated with cooking spray for at least an hour to mature flavors and set the cakes for a better frying experience. Pan fry until golden brown in favorite oil. Daughter conned her brother into doing the actual frying. Smart girl! (Note – this crab cake recipe is my daughter’s adaptation of the Tyler Florence Ultimate Crab Cakes recipe on Food Network - her version is good!) The Dipping Sauce My daughter’s sauce really works with the crab cakes. Mix mayonnaise, sour cream, fresh garlic paste (use micro plane or mash fine minced garlic with a fork and very small amount of salt as grinding agent), fresh lemon juice, and sriracha. No specific measures here – just balance the ingredients and mix for taste. You want a lightly flavored sauce that will complement the crab cakes and not overpower them. Go easy on the garlic and sriracha - tasting as you go. The sriracha adds a nice dimension. The Sautéed Spinach While the crab cakes were being fried, I fixed the spinach side dish. Fresh spinach was rinsed and place in large pan with small amount of hot olive oil and the other 1/2 of the onion thinly sliced. Cover and begin to wilt down. Add 2-3 cut up wedges of Laughing Cow (light} Swiss cheese and fresh ground black pepper. Stir until cheese is melted and incorporated and spinach is fully wilted. Add several good dashes of Angustora bitters to perk the flavor. (Worcestershire can be substituted for the bitters but the bitters is best). Do not go overboard on the bitters. Parting Shot - Enjoy!
    5 points
  15. Part of keeping motivated to lose weight and exercise is having a buddy to keep you at it. Mine has 4 legs and is a freeloader. In our younger days, Ms Spike has ridden hundreds of miles with me all over Philadelphia. I gave up riding for a few years, but she is just as excited to head back out with me, even if they are short trips right now.
    5 points
  16. Sodaking27

    Breakfast Too

    After seeing the post about breakfast, I just had to give it a try. Fired up the Jr. Couple of sausage patties into the cast iron skillet. Love the crust they get from cooking in the skillet. Couple of slices of candaian bacon for the wife. Then onto the pancakes on the griddle. Turned out really good. This site does wonders for your diet.
    5 points
  17. allycat

    Nothing but the money!

    Monk fish wrapped in bacon, bok choy, and mushroom ravioli.
    5 points
  18. mdoering

    Nothing but the money!

    Chicken tenderloins, rice and pan seared asparagus tonight, Yum!!
    5 points
  19. Well gurus....this was a fun cook. I am definitely a brisket noob...no ifs, ands, or buts!! The point was really good, but I know I can do better. The flat is still resting, but never probed like butter, even though I took it up to 210°. Just didn't want to go further as tenderness was not improving. How on earth do you guys get your flats to probe like butter? Here are a few pics: The point: The flat (still resting) -- the outside looks YUM, but it's not "buttuh":
    5 points
  20. ggsteve

    Burgers for dinner!

    After a long day of yard work I fired up the Vision for some burgers seasoned with Montreal Steak seasoning and steak dust. Here's the Vision warming up. I still don't know how you guys are ready in 15 minutes, it takes me about 30. I paired the burgers with home made russett french fries. I love this fry cutter! Here are the burgers coming off the grill Here are the fries right out of the deep fryer. My wife scarfed a handful before I even got to take the picture! A little A1 and dinner is ready! .
    4 points
  21. Feeling more confident as time goes on. A couple of Angus 1/2 lb burgers. Coated the burgers with Montreal steak rub. Chicken breasts coated with lemon pepper. Used Cowboy lump charcoal for the first time. Large chunks and lite well, heated up the grill fast. Got a nice sear on the burgers, very juicy and cooked medium well. Again the wife was very complimentary on both but really liked the crust on the burgers. Loving the Akorn grill/smoker.
    4 points
  22. 16 thick-cut center loin chops of American Spring Lamb. My wife wanted a kebab, I prefer the whole chop. So, it's lamb 2 ways. The lamb was marinated in olive oil and Safeway Select Mediterranean Rub for 6 hours. I removed the medallions on 4 to make 1 large kebab for her. Onto a heat saturated 400* Primo with the grates in the lower position. Cooked medium rare to an IT of 130*. My wife wanted oven roasted potatoes. I prefer seasoned orzo, so this really turned into a "cook it 2 ways" project. No problem. Baby red and Yukon Gold potatoes quartered, seasoned and cooked in my air fryer with sliced shallots for her. Herbed orzo for me. We DID agree on Tzatziki and cucumber in 3/8 dice, griddled pita bread, asparagus, and a small slab of feta. Plated shots of each. Both were delicious. Thanks for Looking and Happy Cooking.
    4 points
  23. S60

    Too Much Rub? Yuck!

    Well, I did it again. Smothered the ribs with rub, and I ended up with a mouthful of spiced paprika. I used a formula of 8-3-2-2 (sugar-paprika/chili powder-salt-other). The other was 1/6 pepper, and 5/6's onion and garlic. Despite the high sugar ratio, the paprika/chili powder, garlic and onion stood out. I guess I just favor a sugar/salt/pepper rub. Back to just using a light sprinkle of seasoned salt (which is mostly salt and sugar anyway). That always works for my tastes.
    4 points
  24. 3 dog bbq

    rainy day chicken

    Some thighs for. me and blackened breast for wifey. I'm loving the covered porch. The best thing about this money pit.
    4 points
  25. Mrs Dee wanted to make some red beans and sausage and some grilled pork so that's what we did Got the beans going Rubbed the pork steaks and ribs, the country ribs were pretty Beans coming along Got Big Daddy going and added the pork Then sausage which was 2 kinds Going good The sauce mix Beans and meat done Both came out great Thanks for looking
    4 points
  26. I am starting to think that fajitas are in the top 3 for favorite cooks. Simple, quick, versatile and delicious! My marinade in the rubs/brine/marinade section is truly a magic potion. I encourage folks to try it on some beef skirt. Good meat certainly helps but marinade this overnight or at least 4 hours and it will be juicy and tender. http://www.kamadoguru.com/topic/8799-fajita-meat-marinade/
    4 points
  27. My wife made her fabulous crab cakes, and we collaborated on ABTs. Half were traditional, the other half I will call Tuscan ABT s. They were filled with cream cheese seasoned with garlic salt, sprinkled with Parmigiano Reggiano, Pecorino Romano, and wrapped with Prociutto di Parma. Not too shabby
    4 points
  28. pleont78

    Hey everyone!

    Hello, just now learning my way around. I'm Phillip from GA. Love your site. I've a Lg. BGE that I purchased about 10 yrs ago. Have two sons 12 & 15 and my wife is a Special Education teacher in her 17th yr. I've been the Official Cook for the GACA and owned several eateries and been on the Food Network with Alton Brown (Feasting Across Asphalt, "The South Shall Fry Again") Look forward to meeting you all!
    4 points
  29. When I was at the German butcher's place I saw this rub for candied bacon. I've tried this before with brown sugar in the oven and it was too sticky and not as crisp as I like. I covered my pan completely in foil. Even the bottom cause I do not want to discolor my gold William Sonoma pans. And put the bacon on a rack. Pressing rub into both sides. Did I finally get the charcoal deep enough? I started with the deflector holder in the wrong place. Disregard that. The Kamado Joe did it perfect. I cooked it for 1 hour at temperatures ranging from 350 to 400. Mostly held steady at 375. After an hour some of the edges were starting to crisp. I flipped the bacon over. I opened the top vent and cooked it for 5 more minutes. Took half of them off. One side of the grill was apparently hotter. Then cooked the rest 5 more minutes. During this phase the temp was about 500 topping out at 600 about the time I took it out. I guess you'd call that a Kamado broil. The result-perfection. I couldn't stop eating them. One daughter loved them. The younger who had an extremely limited palette did not like the sugar. Candied bacon is not Hubby's favorite. But he was happy that I loved it. Next time I guess I'll candy half of them. Or maybe just go extremely light with the sugar.
    4 points
  30. This is likely to be another example of how hot/fast is just fine.
    4 points
  31. Aussie Joe

    Nothing but the money!

    The joe needed a clean so pizza it is with leftover hamburger and sweet potatoe tried a new dough recipe it was ok
    4 points
  32. She needs to call off that wedding get you a new top. and start dating me.
    4 points
  33. Improv

    Nothing but the money!

    Hey 'yall, 'member me? Still cooking: Chuckie braised in beer, onions, and tomato, smoked M+C with ABTs One of my new favorite chicken treatments... deboned (but with skin on) breasts flattened, seared under a heavy dutch oven, with a briney, peppery, savory pan sauce: My new favorite M+C technique now involves white cheddar and cream cheese... amazing texture. Here with some panko chicken breast:
    4 points
  34. So I was shocked today to find out that my recent order from amazon the other day was delivered today, on a Sunday? I don't think I've ever seen deliveries on Sundays? Anyways here's what's new. What's in the boxes? I've been reading a lot of people talk about this charcoal lately, and I've wanted to try it for a while now, so I got two bags. These things are massive 35 pounds each. They dwarf my bags of kj lump lol. And added a couple more books to the library. I know the Aaron Franklin book very recently came out.
    3 points
  35. Now obviously we can't take our kamados on vacation. Even more serious, many beach communities (such as our family's beach bungalow) do not allow charcoal at all. So, I brought one of my weber q's (with a griddle) down to the beach house. We had a decent storm this morning that knocked out the power. Perfect excuse to break out the Q to cook up some breakfast. These are fantastic little portable grills. I use a smokenator tube with pellets if I'm doing a longer cook. I've cooked all sorts of fish, shrimps, steaks, veggies... For 2-4 people the 100/1000 is a great size and packs well. Excuse the picture rotations, can't fix them on mobile.
    3 points
  36. LabradorDad

    Ribs

    Tried ribs for the first time on the new akorn kamado. Used the 3-2-1 method. Used a simple home made rub. Put some all natural apple juice in with the ribs for the foil pack. Brushed some home made root beer BBQ sauce every 15 minutes for the last hour.
    3 points
  37. Bigs

    My first cook!

    I have finally taken the Akorn out of the living room to the rear deck. I chose the wrong day for my first Kamado cook... Very windy. But this is what I got! I had to break it in and season the CI grate. So went to 400* for 1 hour then had to tone it down to bring it between 225* to 250*. Yes, I did it, in a super windy day! lol THE RIBS & RUB THERMOMETER OFF BY 40* AFTER 2 HOURS (then foiled for 1) BEFORE TAKING THEM OFF TO EAT! IN MY PLATE! I used Pecan chunks for smoking. My biggest critic (wife) loved them. I would have used a bit less wood chunks, a bit too smokey for me. (learning). Next time I will get a better BBQ sauce. I had about 4 leftover bottles and combined them all. I'm very happy overall, especially that it was a little harder because of the wind.
    3 points
  38. I don't post most of my cooks because I forget to take pictures, so here is a cook for today. I started this at 2:00 am this morning 3 Pork butts, 2 boneless and 1 bone in. I wanted to try the Peach rub everyone is raving about so here it starts. Ready to go on the grill at 2:00 this morning Here they are on the grill ready to start the cook. Here is the shot of them ready to come off at 3:00 PM. They smell fantastic, I did these at 225° with Peach wood for smoke and just some water in the drip pans. They are now wrapped in foil and towels resting in the cooler. Dinner will be at 5 today I will pull one for dinner and then freeze the other 2. I'll try and remember to get a shot of the pulled results.
    3 points
  39. Breaking the rules a lote bit, buts it's been awhile since me and darling sparked up together. Some dry rub chicken with warm avocado/kale/quinoa salad. If only this wether could stay for some time!
    3 points
  40. ckreef

    Low flavour charcoal

    I don't know about other coconut charcoal but the KK Extruded Coconut Charcoal imparts no flavor at all. Que brand would be worth a try. Do a slow cook cheese dish or some soft vegetables and you'll know immediately as those dishes tend to suck up smoke flavor. We have actually setup my big Akorn with the KK Extruded Coconut Charcoal. Mrs skreef uses that grill mainly for deserts since she doesn't want a sweet Desert with smoke flavor. I use Prometheus (my KK Super Jr) with regular lump to cook all things where a hint of smoke doesn't matter. Nice having multiple Kamados. Don't have to switch modes between cooks.
    3 points
  41. Smokehowze

    Nothing but the money!

    Italian Sausage Soup Last night was just a rainy and unpleasant evening. Great time for soup. Used my Smokehowze homemade hot Italian turkey sausage (http://www.kamadoguru.com/topic/16409-smokehowze’s-homemade-hot-italian-turkey-sausage-recipe/?p=201078 ) along with carrots, celery, onions, garlic, green onions, sweet mini-peppers, oregano, basil,thyme, parsley, chicken stock, and sauvignon blanc wine with a final addition of fresh spinach and parsley shortly before serving. Served with grated Manchego cheese for the soup and buttered slices of an artisan honey nut bread round. Glad I made a big pot as this was definitely a double helping meal! .
    3 points
  42. SWMBO caught me cleaning the Kamados, and asked "do they do anything but look pretty?" She rightfully pointed out it had been over a month since she had seen any pulled pork. Needless to say, I think everyone can figure out what is on the cook today. While the Big Joe is cruising along at 225, it seemed a shame to waste grill space. So, as well at the three 7 plus pound pork butts, 2 racks of St. Louis ribs are on the cook as well. The Ribs will be done in time for dinner, the pulled pork will be cooking till almost midnight. The Pulled pork will be vacuum sealed tonight, but served tomorrow. I got up bright and early today and made a huge batch of rub. The Big Joe was cleaned out and reloaded with lump charcoal and Pecan chunks. The butts were trimmed (thankfully very little trimming was required), then scored through the fat cap. The rub was applied and the butts were on the smoke by 11 am. The ribs had the silver-skin removed from the bone side and the rub was liberally applied. They were tossed into the Joe with the butts.
    2 points
  43. Here's another pic with current setup: More images to follow once I figure out a table top solution. _Kcobra
    2 points
  44. Well, the verdict... I think it actually turned out really nice! Rested it in the cooler for about 3 hours before cutting into it. The flat slices held up pretty well for 1/8 inch slicing, and it pulled apart nicely but not too fall apart. The flat maybe could have been a little more moist, but all in all can't complain at all. The point was just oozing with loads of juices when I cut it open. I cubed half of it up and dusted and sauced it for burnt ends, and they were devoured! My one buddy is a bit of a griller himself, he's made briskets before and he told me he's never gotten one to come out that moist. He can only fit about a 9 pounder on his electric smoker, so I said it may be the cut, or it could be the kamado really locks in the moisture. Either way he was defn impressed. Nice bark, almost too much, had to work hard to cut thru it in the flat. Here's some photos
    2 points
  45. One more thing...because of the insane burn time...using FOGO lump on low n slows...even 18 hour low n slows, means that I can actually heat soak/stabilize my bigJOE hours before the actual cook time. Sometimes, with a busy schedule, that can be a big deal... or for that matter, may sometimes mean the difference between being able to schedule in a long cook or not.
    2 points
  46. Thanks Freddyj..I use the tray pan so I wouldnt mess up the grate..but this pan has holes for drainage and get a nice smoke flavor. the cobbler was cook on the Akorn set up with coconut lump for all my dessert cooks.it is free of any smoke flavor.I am looking forward to more desserts cooks.3 or 4 components are cook on the grill in any one of our cooks..not sure why we own a stove.
    2 points
  47. Those look great!!! If I may make a suggestion?? Next time put your burgers on the griddle still in ball shape... Cook 1 to 2 mins, then smash flat with your spatula... Gets them super crusty and still med in center... At least for me!
    2 points
  48. Lake in hills is closest to me. Now I can stall around and keep talking myself into and out of it and into it and out of it. Lol
    2 points
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