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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   

shuley

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shuley last won the day on May 17

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About shuley

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  1. Love some butts. Always a crowd pleaser!
  2. Was the cheese stuffed into the burgers or was it mixed throughout the patty?
  3. So I went down to my local butcher to get some plate ribs for Monday and while I was there I decided to get some of their house made sausages (jalepeno chipotle and basque) for a quick dinner tonight. Man, they were good. I cooked them at about 250 and served them the way we had them in Texas- with white bread pickles and onion. I also baked some red lobster cheddar biscuits on my Akorn. I've been better at trying to use two cookers and keeping the cooking outdoors lately. Anyway simple pictures of a simple yet delicious dinner. I'll definitely be keeping this in the back of my mind the next time I need a quick summer dinner. Also, yet another time that I set the kk while I ran to the store, and came back ready to cook!
  4. I love kamado wings
  5. I'm not sure I've ever had real sloppy joes. Now I'm wondering
  6. Looking good!
  7. I started with lazarri because it was all I could find at first. However mine was mesquite(don't know if they have other kids of wood) and I found that to be too harsh for somethings.
  8. Definitely cook to the bend test- depending on how good you are at managing temps time can vary. I tend to like my ribs without foiling, but to each his or her own. I'd stick with what you are used to the first cook, then start experimenting. I only like to change one variable at a time
  9. Looks like a tasty meal to me!
  10. That is awesome. Do you normally flip the ribs side to side when you use a rack? (So that neither side is pointing to or away from the bottoom for too long). I've always wondered how much of a hassle a rib rack adds.
  11. -yeah. I agree about the thickness of steaks. Reverse sear is only really beneficial for thick cut steaks
  12. Those look stupendous. And probably having small cubes are more appropriate than the slices I tried to make the only time I smoked pork belly. I think it should be more of an appetizer than an entree.
  13. Highly interesting. I do wish they did some comparison photos.
  14. You had me until you said you didn't like messy bbq