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Ross

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Everything posted by Ross

  1. Ross

    Hello

    Welcome to Kamado Guru, Eagle!
  2. Ross

    Hi

    Welcome to the Forum!!!
  3. Welcome!!! You will enjoy your new kamado. Look forward to hearing more about it.
  4. Thanks it was, indeed. Sent from my iPhone using Tapatalk
  5. Cooked it on my old Vision kamado. It was a tight fit.. but it worked out... yes, a heat deflector was used... Sent from my iPhone using Tapatalk
  6. Thanks jack... I will experiment with this cut in the future... my thoughts are extend the brining time by a couple of days, limit the rub to salt, pepper, onion and garlic powder. Cook time seemed about right., starting at 210° with lots of smoke and slowly bringing up to 309-325° range ...5?hiura there, then shut vents and kept it in for another hour... seemed perfect ... great flavor. Not sure if I'll do a regular store ham again... Sent from my iPhone using Tapatalk
  7. Thanks, CG... it was very tasty .... Sent from my iPhone using Tapatalk
  8. Thanks, Philpom, and likewise on your holiday dinner. Sent from my iPhone using Tapatalk
  9. The rub was a gift from my son, and I was sure to use it out of appreciation... they all loved it....
  10. Love the road sign... Sent from my iPhone using Tapatalk
  11. Only mistake I used a rub high in sugar and it got darker char than I wanted ... but flavor out of this world.. Sent from my iPhone using Tapatalk
  12. Good thanks! Like ham on outside, loin in middle . Sent from my iPhone using Tapatalk
  13. Thanks Marty.. I'm thinking it's not going to take forever. Will monitor it. Sent from my iPhone using Tapatalk
  14. Anyone who's done one: or similar.... what kind of cooking time am I looking at to achieve objective in previous post? Trying to get an estimate for dinner time.... it weighs 22 lbs... Sent from my iPhone using Tapatalk
  15. Yes!!! Can't wait... Sent from my iPhone using Tapatalk
  16. Well it's on after about 15 hours brine. Seasoned with rub, skin cap trimmed a little bit but mostly on. Put on at 200° with a bunch of wine stave oak. Will get climb to 300-350°, and pull it when it reaches 160° IT... California morning sun hitting the grill.. no better way to spend Christmas... Sent from my iPhone using Tapatalk
  17. It's what's for dinner it's been brining for 15 hours plus. How to cook? Never done one before. Time estimate? Sent from my iPhone using Tapatalk
  18. Welcome! Great pick up!!!
  19. Welcome, mate!!! Great choice...
  20. Welcome to Kamado Guru, and welcome to Kamari cooking!!!!
  21. Welcome, and thanks for the insight. Sent from my iPhone using Tapatalk
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