Bgosnell151

I also add a tiny bit of lemon juice to the olive oil.

Hahaha, to me, it brings out more flavor in the lettuce. I love it.

Even Bruce Wayne thought it looked good!!!

Did a quick dinner on the KJ tonight. I marinated the steak tips for about 6 hours, then threw them on the grill as it got to 425. I added the lettuce shortly after for our salads. Everything turned out really yummy.

There are a lot af variables to why they may read differently, and the above is one of them. If you have it close to the meat, that may actually cool the probe and it may read lower. Overall though, much like stated above, I wouldn’t get too carried away with the temp of the grill. It’s more important for it to be stable than it is to try to get an exact temp. Your meat temp is much more important.

You really need to stop posting pics of you KK so I can focus on the amazing food you put out!!! How would the peri peri compare to jerk seasoning?

Looks fantastic. I’ve never had real grits before.

The answer to my question is in the pics.

Looks amazing!!! seared at 1500 degrees - did you do that on a Kamado?

Thanks TKO and Keeper... I had just found the one from DirtBuddy, which refers me to Project Smoke. Going to give it a whirl!!!

Anybody ever use tea to smoke meat? I wanted to try tea smoked duck, but not sure where to start.

Cold smoked salmon smoked duck

Thanks Freddy. Yup, I live in Lowell and it’s probably my second favorite butcher shop in the area. Great selection. In a on a side note, Alpine and Merrimack Ales just released an exclusive beer together. It’s a chocolate peanut butter stout. Drinking one as we speak.

Someone once posted on here that they will adjust the bottom vent if they need a change of 10-15 degrees or more. The top vent was for fine tuning. I agree with this completely.

That might be the most fantastic thing ever... Santa, if you’re reading this!!!