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  1. Shortly after the Covid pandemic hit, even though I had never painted or had any art classes, I started painting rocks and leaving them around the neighborhood, in hopes of maybe lifting my neighbors spirits when they found them. I started with cartoony images and posive statements, I picked up river rocks at a local landscape yard for $3.00 a 5 gal bucket and have continued painting, even as the Covid threat has diminished. I put an art table in the garage, and usually spend some portion of the day out there painting. I started off painting simple images and then the birds and animals I saw on our property behind the house. Probably due to the south western heritage of where we live, lately, I have been painting old historical black and white photos of Indian chefs. Here's one I painted of an old man wrapped in a blanket in black and white to match the historical photo.I am finding that Painting is a lot like kamado cooking, in that, the more you do it the more you learn and the better and more confident you get. You can't eat the paintings, but making them certainly gives me a "pleasure in the process" similar what I feel when cooking on my Egg.
    14 points
  2. adm

    Roast Beef for Christmas

    Here in the UK, turkey is the traditional Christmas lunch, but I like Roast Beef instead! I got a rather nice 3Kg (6.6lb) rib roast from my butcher. I believe you lot over the pond would call it prime rib. This is expensive here, so it's a bit of a luxury, but then again it is Christmas. I salted it well with sea salt 48 hours before to give the salt time to draw moisture out of the meat and then reabsorb it back in. Then a little more salt and pepper prior to cooking it. It went on the Kamado at 110C (230F) and took about 4 hours to reach 49.5C (121F) at which point I pulled it and left it to rest under some foil for about 90 minutes. Perfect temperature control using the Fireboard 2. Once I pulled it, the internal temperature rose to a maximum of 56.7C (134F) to end up between rare and medium rare. Then I let the Kamado gain temperature until it hit around 425C (800F) and then gave the meat 8 minutes to sear it off. Served of course with the traditional British accompaniment of Yorkshire Puddings, roast potatoes, horseradish and the rest of the trimmings... Damn, it was good! And we still have enough left for roast beef sandwiches later today. Happy belated Christmas everyone!
    13 points
  3. Gebo

    Other Kamado Forums

    This ain’t gonna be what you think it is. It’s Thursday morning and I just wanna give a shout out to the men who oversee this forum. I thought I would venture to a BGE forum just for a little more learning. I am a Preacher but not a prude. I like to have fun and will have some cough medicine when I ain’t coughing. Maybe some ale for my ailments. I watched Yellowstone. In other words, I am familiar with most human natures from the good to the bad. Well, let me tell you, it didn’t take me but a few days to delete myself from that BGE forum. I have never witnessed the degree of vulgarity exhibited there. It turned my stomach. I even had a member here from this forum PM me warning me of the wickedness of some of the posters. Wow, was he right! So, what’s your point? We have great overseers on this forum. I want to thank them for their hard work in managing discussions and keeping things civil. This is a great forum a 15 yr old could come learn from. This is a forum I can recommend to others. Thanks, John and the others. Wel, I guess I said enough.
    13 points
  4. My wife and I were craving burgers, so of course I decided was going to throw some on for last night's dinner. Then I remembered I had some hot dog buns I needed to use, so I put out some 'dogs. Which, in turn, made me start thinking about making some hot dog chili. And my favorite thing with chili is slaw. And then, what's a burger and dog dinner without fries? Before you know it, I spent nearly the whole afternoon in the kitchen. (Not a complaint; just a statement of fact.) Completely forgot to photograph the chili. The "fries," coated in evoo, kosher salt, and rosemary. Roasted in the Jr. for about 45 minutes at 400F. Forgot to get a pic of them on the fire. Slaw made and meats prepped. Coming off the grill One big messy plate of tastiness.
    12 points
  5. I'll probably get in trouble for this. Oh, well.
    11 points
  6. Tonight's Dinner ribeye, cabbage and brussels sprouts
    11 points
  7. Due to personal circumstances.. Christmas dinner came early for me and mine.. Did a 12 lb turkey here yesterday.. a balmy -15 Celsius. Brined the bird for 18 hrs prior to adding some Country head all purpose seasoning and my own mixture of poultry spices including dry thyme / dry sage and some good coarse pepper. Stuffed the bird with some onions and then put on my Kamado at 400-450 degrees F for 2 and 1/2 hours.. pulled at 165 on the drumstick.. topped with some coconut herbed scalloped potatoes and breaded parmeson roasted cauliflower florets.. .. a nice stuffing and gravy made with drippings for the cook ended it all well.. Merry Christmas to all. Tonight -30 Celsius.. glad the cook got done early.. lol
    10 points
  8. 39-day dry aged choice angus beef.... 4.8lb cut from the center of the roast... dry brined in the fridge overnight with Atlanta Grill Company's Man Cave Meals AP Mojo... 525 degrees for 15 minutes... another 1:45 or so at 250 degrees to finish it off... let it rest for 15 minutes..... This was the best tasting prime rib I think I have ever had. I think I can improve this process a little by tweaking my 'dry brine' process just a little. They dry aged beef doesn't dry brine as well because of the reduced moisture content. Next time, if there is a next time, I am going to rub the outside of the beef with Worcestershire sauce and salt and then vacuum seal it for a semi wet brine overnight before the cook. Anyway... that's all I have for today Added Video:
    10 points
  9. Off. No way. Went straight in my belly! Thought Id splurge on a 1kg black angus cattlemans for my birthday. Was so worth it. Kept it simple, a rub of salt, pepper and garlic. On the kj at about 180c. Was on for about 30 minutes before I pulled it off for resting. Was 56c IT. Then opened up the vents while it rested. Seared for a couple of minutes either side. Served it up with a homemade bernaise sauce, crispy potatoes and a rocket salad.
    10 points
  10. Thanks. I almost forgot to take that photo. I did forget to post this one though.
    10 points
  11. Originally I was going to cook some ribeye steaks and scallops for Father's Day, but fate (see below) had other plans. Those items were given away or repurposed, and I had to wait until last night for a second chance at my Father's Day meal. In the interim, I found a piece of tri-tip at the grocers and thought I'd try something out. Menu: Braised Tri-tip with Parmesan Cream Sauce Pan-Fried Scallops Garlic and Rosemary Potatoes Grilled Seasoned Asparagus The meat was seasoned with salt, extra pepper, and paprika, then seared. Then two cups of Marsala wine and one of beef broth were added, along with chopped garlic, bay leaves, and rosemary and thyme sprigs from the garden. I cooked it for about 40 minutes with the lid off to grab extra flavor, then closed it up for the remainder for about 4.5 hours of total cook. When it was done, I pulled the very tender meat out to rest and cooked down the juices to concentrate the flavor. When I chopped up the meat the pieces went back in this concentrate. The cream sauce was just heavy cream, butter, goat cheese, parmesan, oregano, and basil flakes. The potatoes were cooked with a stick of butter, chopped rosemary, and garlic. When the meat was pulled off the grill, the foil pack of the asparagus went on. When the potatoes were done, I removed them to a bowl, then I ramped up the grill temp to cook the scallops in the potato butter. Should have gone hotter for a better sear, but time was getting tight. I was very happy with how everything turned out, the cream sauce especially. It paired great with everything on the plate. And now for what could possibly cause me to cancel Father's Day with my wife and son? Well, this little princess decided to gift herself on the 20th for a surprise gift Father's Day morning, a bit earlier than we were expecting. Her appetite is nearly insatiable, so it won't be long before the problem of what to do with the pulled pork leftovers takes care of itself.
    10 points
  12. adm

    Another Kamado Paella

    All my kids are at home today, the weather was pretty decent, so why not do a Paella on the Kamado? Answer: no reason not to. Let's get going! First off, fry off some chicken thigh in olive oil Remove that, then fry off some onion Add some pepper Some garlic Some grated tomato and some smoked paprika. Plus some good salt and pepper. Congratulations. Your sofrito is now done Add back the chicken and some beans Now add chicken stock, infused with saffron and white wine. And of course the Bomba Rice Close the dome for 15 minutes then add your seafood, give it another 10 minutes and.... A fresh green salad and some crusty bread. Heaven...
    9 points
  13. keeperovdeflame

    Board Sauce

    If you have been here awhile you have probably seen this, If you new or haven't caught a post which describes it, my thought is that it will add another tool to your backyard chef's tool box. The use of what he calls a Board Sauce was described by Adam Perry Lang in his book "Serious BBQ". The technique is extremely simple but also very effective in adding yet another layer of flavor to what ever your taking off your grill grate. In this post I used a board sauce with a prime rib eye. The technique: As your ending your cook, prepare your cutting board to receive and slice what you have cooked. Start by adding a healthy drizzle of good olive oil to the surface of your cutting board. The next step is to sprinkle the oil with what ever rub, herbs or spices you used during your cook. When you place what you have cooked on the cutting board move it around a bit to spread out the oil and herbs. As you slice and plate, use some short tongs to completely dredge each slice in the flavored oil. Personally I use a board sauce with just about anything I pre slice before serving. Steak, Brisket, Pork, Chicken, etc. Give it a try, I am thinking your will enjoy the results.
    9 points
  14. I am stuffed!!! Got it on the Kamado along with an onion in foil About 40 minutes at 275 then took it off at a temp of 117 for sear time on my new little Weber classic. Rested it for about 10 ish minutes waiting for the grill to get up to temp. Finished product, sorry I didn't get any pics of the taters on the KJ, I did them on the extend a grill above the steak in a cast iron pan and when I took the steak of I opened up the KJ and put a crisp on them. And time to eat!! Very yummy!!
    9 points
  15. Cooked this chicken to test out the brine recipe before using on the Thanksgiving turkey. It turned out great! Brine consisted of buttermilk, bourbon infused syrup, salt, garlic powder and onion powder. Brined for about 20 hours. Sprinkled bird with a little Lanes Scorpion Steak and R Butts R Smokin Cherry Habanero seasoning and smoked with a medium piece of cherry wood for about 90 minutes at 350°. Had a nice crispy skin, which is usually elusive for me. I’m planning to use the chicken in salsa verde chicken enchiladas, but I devoured a leg and thigh after the resting period….
    9 points
  16. Cooked a 2-in thick New York strip on my Weber Summit kamado. Reverse seared. Just salt pepper garlic for the seasoning. I haven't used just salt pepper and garlic in quite a while. Mesquite wood. At 122° internal temperature I moved the steak to the center of the great so it was just above the charcoal baskets... the steak was cooking about an inch and a half above the lump. Dome temperature was still fairly low. But the steak was right above that fire :). All it needed was about 3 minutes over the lump and it was ready to serve. I have the divide and conquer on my vision kamado. This Weber kamado is 2-zone too and I did find it easier to use to go from indirect to direct right away. Since the charcoal grate is adjustable.
    9 points
  17. Semper fi Brothers and sisters Happy Birthday
    9 points
  18. Oh man did this turn out great, started out at 350 degrees and worked up to about 450 to finish.. bird was perfect from center to skin! Served with that wonderfull gravy and some home made applesauce!
    9 points
  19. I lived in Thailand a couple of years so I tend to cook a lot of Thai dishes. "Crying Tiger" is one I have cooked before, but this recipe really shines if you marinate the beef for about an hour. Usually served in a traditional style, this take is in a lettuce cup with a dab of rice to absorb the meat juices, a touch more of the marinade and some julienned carrots for crunch. When I do it again I will add some lime sections for garnish to get a little extra squeeze of lime juice. Finger food at it's finest from the grill. Recipe: https://www.weightwatchers.com/au/recipe/crying-tiger-lettuce-cups-1/56b79d80eeb7e01d6fe8e892
    9 points
  20. July didn't start out very well for me. I decided to do a cleaning burn on my KJC July 2. I had started the cleaning burn and then about an hour into the burn something made me look at the base of my KJ. Here is what I found: I immediately shut down the fire and any plans to cook over the weekend. I still haven't ordered a warranty replacement since I'm not sure how I would get it from my driveway to the deck. I was also unsure of my ability to take the old top off and replace the bottom with the new one and reinstall the top. I also was unsure how long I would be without a grill before the replacement arrived. Therefore, I began researching alternatives. I was looking at possibly getting a Primo grill. I found two places near me that sold Primos. One had sold its last Primo and was going to start selling BGE's. The other place was closed on Sat, Sun, and Mon due to the July 4 holiday. I saw an ad for Ace Hardware, who offers free delivery and setup. I visited my Ace Hardware on July 5 and purchased a BGE, unfortunately they were unable to deliver it until July 15. Another week and a half without being able to grill. My wife commented that she didn't realize how dependent we were on the grill. On July 15, I received my new grill and got it set up. I even paid the guys who delivered my new grill to move my KJ into the garage. I then began the process of getting the grill ready to use. This included taking the KAB and D&C from my KJ and putting it in the BGE. They fit like they were made for the egg. Time to fire it up. I did some different cooks to get used to how it handles and how to control the temperature on the new grill. Some of the cooks were hot dogs, cheese burgers and corn on the cob, and baby back ribs. I was at my local grocery store and they had some beef short ribs. I decided that this would be my cook for this challenge. I seasoned up the ribs and then started the grill to cook them low and slow at 225. I was worried that I might have waited too long to start the ribs so that we could eat at a reasonable time. The grill held the temp nice and steady for the entire cook, which took about five hours. This has been a long-winded post at the beginning, but I was celebrating my new grill and my first attempt at cooking full sized beef short ribs. The ribs came out great.
    9 points
  21. I joked earlier this month in the challenge discussion thread that I would have to quit my job in order to have something to celebrate, or the time to celebrate it for that matter. I guess if I can’t celebrate quitting my job, I can celebrate still having it here 18 years later from when I started - surviving several major downturns along the way - and last years shop shut down as well. Had a simple, but very late night cook on Saturday night before an 8 hour trek on Sunday to spend this week working from North Dakota. Figured it was do or die time if I was going to get a cook in. Nothing wrong with eating at 10 pm, right? Fired up the Big Joe since we are in summer season and hang out on the lower patio. Some simple roasted potatoes going on. Added some green beans once they started getting closer to being done. Then a couple of steaks going on. The husbands plate. I wasn’t really thinking and didn’t snap a picture of mine. Figured I would let the Big Joe burn off overnight so I could thoroughly clean it in the morning before heading out. Underestimated the amount of coal and vent settings and throttled it back too much. It was still cruising around 250 when I got up. Oh well, at least I’ll have a project to do when I get home this weekend.
    9 points
  22. Hello friends, I' m i newbie on this forum. Let me introdece myself. Two days ago I have became a proud owner of Kamado Joe 3. I have a family of my tree Weber kettles and I hope to increase my cooks. I live in the Czech republic, Central Europe, I'm grilling about 30 years, 2015 I have started interesting about L&S. I like amarican BBQ, asian cousine and czech grilling as well. I'm a bluegrass musicin too, playing guitar and mandolin. Husky
    8 points
  23. MossyMO

    Hot ‘n fast ribs…

    Done in about an hour and the butter pecan flavor was excellent on them!
    8 points
  24. Don’t know if this has been posted previously but here goes.
    8 points
  25. And then there's when a BLT goes totally wrong.
    8 points
  26. philpom

    Fun with Dutch ovens

    We spent a few weeks in the mountains at our cabin in December last year. One of the funnest parts of going up there is the cooking and the food. For some odd reason after a day of splitting wood and stacking it, dragging railroad ties around for landscaping or taking down a block fire pit to move it and rebuild it.... Every meal is the best you ever had.  everything was cooked like so. It's a fun and relaxing way to do it and offers a great level of control. Breakfast pizza We tossed everything including the kitchen sink in this. Chorizo, bacon, breakfast sausage. Cheese. Olives, eggs etc.. I will admit to using wack o can of dough. Chuck roast It was cold, getting down near single digits and this was perfect for it. Standard stuff, carrots, onion, potatoes, herbs and beef broth. It's also nice cooking this way since we heat with wood the wood stove is a great place to keep food warm or even reheat it.
    8 points
  27. This little guy showed up on one of my hummer feeders. During summer we go through 3 quarts of sugar water a day (10 lbs of sugar a week), so we have hundreds of hummingbirds a year. I have never seen a white one like this.
    8 points
  28. Hi all, The other day when I was at my favourite place on earth - the butcher, I picked up an Argentinian Entrana steak. I wasnt sure what it was but figured it seemed like a flank or skirt steak. So I thought Id give it a go. Got home, did my research and its basically skirt steak. Which is one of my favs so totally happy. Marinated in a chimichurri marinade. Then grilled at a high temp, flipping every 30 seconds or so till it was internal temp of 55c. Served up with a bit of grilled corn, a tomato salad and sweet potato chips.
    8 points
  29. Let me start by saying that I haven’t been using the Akorn too often this summer. The lockdown has really affected my interest in a lot of things including cooking for friends and family. That is also why the following didn’t get done in time for the summer challenge. Earlier this summer our local cancer centre and now covid ICU announced a fund raising effort called the Grand Grill. The idea being that you would invite friends or family for dinner and they would donate to the event directly through the hospital website. Kinda like running a 10k fundraiser race except with food. I set up an account and named it “The Kamado Guru Tribute”. I want you all to know that I appreciate all that you've taught me these last 10 years and thusly named it in YOUR honour. I have asked that all donations to my page be used for immediate needs in either the cancer or covid areas. I asked my sister to assist me and she sent the link out to her high falooting friends. Within hours it was sold out and we exceeded our goal four-fold. We had planned on serving pulled pork on a bun with some slaw and another salad. We have now added fresh Corn and field Tomatoes, beer from my S-I-L’s brewery and I have had to buy extra of everything since we have been overloaded with requests to attend. Ontario is now in level 3 and we are allowed to have open groups. Turns out that all of these seniors have been hiding away for 18 months and are chomping at the bit to get out of the house and tomorrows the day! So I have the Akorn going now and just put four pork shoulder roasts on with another to go in the morning. These four will come off at 11pm and go into slow cookers to finish overnight. The Akorn is making groaning sounds from the weight of the meat! LOL I think this is going to work! More to follow.
    8 points
  30. We started putting peach trees in 2 years ago and this year we had a great crop of about 65 peaches. Mrs philpom canned a bunch as peach bbq sauce. For the test I tried it out on this loin. 300°f w/a bit of hickory. Glazed it about 30 minutes before I pulled it. IT was 145°f. The sauce was great for this purpose, next I might add some heat and do wings.
    8 points
  31. As the title says, I got some vouchers from my work so decided to splurge on a dojo. Ive been using a pizza stone seprated by some brackets on my dividers. Has given me awesome pizzas. This has worked well enough but figured as I had the vouchers was worth getting. Any way, couple of pics from the first session last night. Was really pleased with the result. Cooked between 600 and 650 which is a little lower than normal. About 4 to 5 minutes each. Did 4 pizzas. Had about half a bowl of charcoal left. I did pull the dojo out and closed the kj once finished cooking.
    8 points
  32. I own several high-end Shun and Miyabi chef's and santoku knives, but have always lusted after a Kramer Pure Carbon chef's knife. What finally convinced me to buy was seeing a used one sell on eBay for $5 less than a brand new one. Once I decided to buy, I had a hard time finding one available from all of the usual sellers. Finally I found one and it was delivered yesterday. Here are a few photos while it is still virgin. It's maiden voyage will be this weekend when I make a tian of eggplant, zucchini, tomatoes and shallots Provencal. Right now, I am one happy Irishman. Thanks for looking and Happy Cooking.
    8 points
  33. pesto3

    Bacon on the Big Joe 3

    Home made, no nitrite bacon on the Big Joe 3. Smoked over hickory at 260f for just under 3 hours. .
    8 points
  34. I hadn't cooked on my Vision S-Series Professional in well over a year! The cart got kind of sketchy and I was storing it in my garage between cooks, so I didn't want to roll it around and risk collapsing the cart and shattering my ceramic. Unfortunately, and fortunately, the deck on my house started falling apart and we had to have it ripped off and replaced. We decided to have it rebuilt larger, and enclosed! I have a little area for my cooking hobby which I finally got set up this Friday. Then yesterday (Sunday), I fired up the kamado and threw a chicken and some mac n' cheese on. I'm looking forward to getting back into cooking on my kamado!
    8 points
  35. adm

    Just some steaks....

    Yesterday was a beautiful day and I had some lovely Aberdeen Angus sirloin from my local butcher. 1Kg cut into two steaks - so about 1.1lbs each. I gave them some S&P and stuck them in the sous-vide at 49C (120F) for a couple of hours while my wife and I drank wine on the patio. When they were done, I fired the Kamado up for searing at hit them for about 90 seconds a side at 370C (700F). Then I blistered up some Padrone peppers coated in salt and EVOO. A little salad and some Cornish new potatoes completed it. Simple and lovely.
    8 points
  36. Well, today marks my 71st trip around the sun. SWMBO decided my game apparently needed upping. She still loves me.
    8 points
  37. I used to have that problem and told her learn to like rare steak or hit the bricks. I still have the dog who is completely happy eating rare steak. I think I came out on top here.
    8 points
  38. The cool days of winter are perfect for cold smoking cheese. Every year at this time I smoke a big batch of cheddar. It will be well aged by the time I give them as gifts for next Christmas. I start a small pile of lump in a grill that is not used for the cheese. Once it's going well I place about 3 smaller pieces on HD foil and cover with a large handful of chips. Then wrap it up so it resembles a Hershey kiss with a small opening at the top. Lay that in the bottom of the grill for the cheese. Place the rack in, open the vents and place the cheese in. You should have a steady wisp of smoke but not massive billows. I usually leave the cheese in for 10 to 15 minutes. I found hickory to pair very well with sharp cheddar. I like to use herbs and spices on the cheese before I vaccum seal it for aging. This year I did 3 varieties and I can't wait to try them. Black pepper is a regular and this year I tried crushed red pepper and caraway seed as an experiment. This was 5 pounds of tillamook sharp cheddar. Finished caraway seed. Crushed red pepper. Black pepper. Don't miss the chance this winter and try it!
    7 points
  39. I had shoulder surgery a couple of weeks ago, so I’ve been on the sidelines for a bit. Figured I’d try some one-armed cooking since I’ll be in a sling for 2 months. This was a take on a Chef Eric Gephard recipe and was pretty easy to cook. (Must have been since I was able to do it with one arm!) Whole Foods had the Chilean sea bass on sale, which is what steered me in this direction. Served 2 for around $25 total with all ingredients and was very good! I’ll skip the buerre blanc next time as it had too much lemon flavor for my taste. I’d either just season with a good rub or add a sweeter glaze - something with maple syrup or honey. The sweet potatoes were made with a bourbon infused maple syrup - absolutely stunning! Apologies for the paper plate presentation. It’s just me and the Mrs. so we’re pretty low-key. :-) Got a pellet tube for Christmas so I’ll be tackling some cold smoked cheese soon.
    7 points
  40. When I moved back from Germany to Virginia in August of 2020, I knew I wanted to build a new grilling space (Grillplatz in German) in the back yard of our new home. I started out getting unpacked and it wasn't much. Next, had to get a fence to contain the animals and the outdoor furniture that was beginning to arrive from overseas. Score! Got a great deal on a slightly used (4x) Kamado Joe . At least one member on this forum busted on me about my hardstand lol Next, gotta get some overhead cover to protect the equipment and the cook! Okay, so now we are going to do something about the hardstand, because I had plenty of mud when I was in the Army hahaha. The crew excavated and my daughter, her boyfriend, my buddy, and I did the pavers. Turned out pretty good if I do say so myself. Some of these pictures are sideways, don't know what I can do about that. So first meal looks a little crowded but that's because we have 7 people eating at a 4 person table. A low sitting wall and fire pit are going on the other side after I build a table for the Joe and possibly a small bar. We are getting there. And, I am really enjoying the views from my kitchen. I hope you enjoyed this.
    7 points
  41. Saw this new food truck using a XL BGE on my way to the barber yesterday. Pretty cool, I saw it about 9 in the morning, and it smelled like they were cooking pork butts for the lunch rush, smelled amazing. I am going to have to check it out.
    7 points
  42. dman

    Football and fish?

    Why not! Fresh halibut, skin on, and fresh crab cakes. On the Classic at 350. Sautéed some garlic in butter and drizzled over the fish. Crab cakes on my half moon griddle with butter infused EVOO then topped with the rest of the garlic butter mixture. Delicious!
    7 points
  43. This was my attempt to reimagine Tacos Dorados de Birria on a Kamado. I slow cooked beef short ribs (with a mix of salt, pepper, paprika, and celery seeds over a binder of mustard) at 275 until probe tender. In the meanwhile, I made a consommé with beef stock, yellow onion, fresh garlic, chipotle peppers and adobo sauce, and fresh cilantro. I blended the mixture and placed in a 5 qt dutch oven. After smoking the beef short ribs, I slow cooked them in the consommé, also on my Kamado. I put my dutch oven on my spider accessory over direct coals (middle rack of divide and conquer). The temp was about 300 but I cooled it down to about 250 after a few hours. It was too spicy, so I poured in a can of coconut milk, which tamed the dragon. Sorry I do not have pictures of the process, but as you can see, the slow cook did not ruin the smoke ring.
    7 points
  44. I've been on vacation this week so today I decided to do a couple slabs of ribs and a few beef short ribs. The baby backs were pretty big so I cut the slab in half to see how they'd turn out. The big meaty portion was a little dry but the rest of the rack was pretty tasty. Anyway here's a few pictures of the finished product. Not sure what the deal is with the pictures being sideways.
    7 points
  45. So what’s on the menu/grill for tomorrow? Costco has the tomahawk’s in so I’m going to spend a the $15 per and treat myself to one while the rest of this cooks for the family.
    7 points
  46. Everyone gets triggered by something. Memorial Day, being what was defined by the original poster, is also a very well known beginning-of-summer holiday where lots of folks get together and have barbecue and cookouts. Walmart has memorial day sales as do many other retailers. I'm locking this thread and i actually should delete it because of the site rules being broken by the language in the original post. Just because you got offended doesn't make it ok to use profanity on this website. @T_om Thanks for your service.
    7 points
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