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Showing content with the highest reputation on 05/15/2022 in all areas

  1. Walter_Mann

    Prawns

    2 points
  2. Update for anyone who is going to do this - you don't need to turn it upside down as long as you prop up the front two legs on something once you take the wheels / axel out. The main benefit of turning upside down is to access the screw that holds the back of the shelf into the rear leg. That's a major PiTA when the grill is still upright, and I wouldn't do it if you have a bad back and don't like twisting in weird positions. I ended up propping the read wheel up on a block just to have a little more room and reduce the stress on my back, but overall it was pretty easy.
    2 points
  3. I haven't made one of these in a LONG time I almost forgot how good they are.... John Setzler
    2 points
  4. 2 points
  5. I was so excited to use my new ultra Q. What a horrible experience. Bluetooth range is meh and the app will not connect to wifi at all. I tried 3 different routers do I know it’s not my equipment. it does control the temp fine but I paid extra to have the wifi and text alerts.
    1 point
  6. Looks good! I
    1 point
  7. I did. Obviously it being a Sunday I don’t expect a response. I went on their tutorial videos and every site I could think of. Apparently many are having the same issues.
    1 point
  8. len440

    Country style ribs and corn!

    Great looking meal I like country ribs also. Do you eat the corn around the cob instead of type writer style?
    1 point
  9. Looks like you all had a great time, Thanks for sharing with us.
    1 point
  10. Glad you enjoyed your trip! Eastern NC does use a lot of red pepper in their sauce, so I can see how some would find it too spicy. Burial is my favorite Asheville brewery, so that was a good find as it is a bit off the beaten path.
    1 point
  11. @GrillnBrew Well we made it home safe and sound. Spent last Saturday evening in downtown Asheville before jumping onto the BlueRidge Parkway. Dinner at Buxton Hall was fun, followed by drinks at Burial Beer. My wife found all of the offerings at Buxton Hall to be too spicy for her taste so I got extras…. Our hog of the day was named “Pickle”. Sunday we stopped for lunch at The Switzerland.Cafe in Marion NC. A great place ro stop with smoked trout on freshly baked croissants. Finished up at Fancy Gap and then headed north homewards through Beckley, WV. Appreciate the comments we received from everyone here.
    1 point
  12. This is a very easy recipe, with only about 15 minutes of effort, but it takes some time due to the brining process, which is overnight. It’s worth it because the result is superb! 1 lb salmon filet (skin on or off) Brine mixture: 1/2 cup dark brown sugar 1/4 cup kosher salt 1 tsp black pepper Mix brine ingredients thoroughly. Place a layer of brine mixture in bottom of a shallow glass dish and place salmon on top of the brine. Pat remaining brine mixture on top and sides of the salmon flesh, covering as much as possible. Cover with plastic wrap, pressing wrap as tightly as you can around the salmon. Put the lid on the dish, or cover with another layer of plastic wrap to seal it airtight. Place in refrigerator overnight, 8-12 hours. After brining, rinse off salmon under cold water, removing any remaining brine. Place salmon on a wire rack on a tray or small sheet pan and place in refrigerator for 2 hours. Surface of salmon will become tacky, allowing smoke to adhere. Glaze: 1/4 cup Bourbon maple syrup (or regular maple syrup) 1 tbsp hot honey Stir glaze together and coat the salmon. Smoke at 225° until internal temperature is 135°-140°, around 40-60 minutes, depending on thickness. You can add more glaze during the smoke, but if you’re using a SloRoller, it will make a mess on the top, so wrap it foil or use a drip pan, something I forgot to do. Serve as is, on a bed of cream cheese with crackers as an appetizer, or on a salad. Enjoy!
    1 point
  13. I don't know why you can't do those things on the Masterbuilt Gravity. I did all of those things on mine with no issues at all. It won't do neapolitan temperature pizzas but I wouldn't recommend that for a kamado grill either. The Masterbuilt will go north of 600°F with ease. If you preheat a pizza stone adequately in there it makes great pizza. I roasted chickens in mine regularly at 450°F and they, in my opinion, were as good or better than any I have done on my kamados. Here's a video I made of a reverse sear tomahawk project on mine..... I say all this as a huge fan of kamado grills. My background is mostly rooted in my love of kamado cooking. THIS smoker/grill, however, made me have to take a step back and allow myself to accept that *I* prefer the flavor results from this system in most instances. I didn't wanna believe it. I guess this is one of those examples of my goals of becoming more of an 'alt-middle' thinker. I'm willing to put my beliefs on the table at any given time and re-evaluate them against unfamiliar ideas and see if MY beliefs stand up. Most times they do. In this case, they did not.... lol.
    1 point
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