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macko2000

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  • Content Count

    70
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  • Last visited

About macko2000

  • Birthday 04/11/1984

Profile Information

  • Gender
    Male
  • Location:
    Gulf Breeze
  • Interests
    K9, Weapons Training, BBQ, Family, Harley Davidson, Fishing, Running, and Rock Music
  • Grill
    Primo

Recent Profile Visitors

1,785 profile views
  1. Thanks for the advice. O cooked a papamurphys pizza about 5-6hrs ago, I just placed the stone on top of the cooking grate. Came out awesome. I'll give your technique a Go next time. Sent from my SAMSUNG-SM-G891A using Tapatalk
  2. So i got the 16i glazed pizza stone....now what. How do I use it. Does it go on the deflector rack, on the deflector, deflectors in on the normal cooking grate, no deflectors in on the normal cooking grate? Sent from my SAMSUNG-SM-G891A using Tapatalk
  3. K, just treat my primo like an oven. Got it Sent from my SAMSUNG-SM-G891A using Tapatalk
  4. Not going to make one my first pizza cook on the primo. Going to do a papa Murphy's. What temp and how long should I cook the pizza? 16in pizza Sent from my SAMSUNG-SM-G891A using Tapatalk
  5. Thanks I appreciate it! Sent from my SAMSUNG-SM-G891A using Tapatalk
  6. Haven't been on here in a while. Was hoping y'all could help me out. I have my father who has stage 4 cancer visiting in a couple weeks. I wanted to do it kind of him while he is here. Think of doing a prime rib roast and a sliced brisket (Not in the same day), both I have yet to do. I have a primo xl. Does anyone have any recipe recommendations? And would know how much to get for 3 adults and 3 kids? Thanks everyone, take care. Sent from my SAMSUNG-SM-G891A using Tapatalk
  7. Its been awhile since i have been on here, but i recently aquired from a close friend a round steak (moose) does anyone have any suggestions? Did the moose chuck roast in the crock today, it was fantastic. Would like to do the round steak on the primo. Thanks Sent from my SAMSUNG-SM-G890A using Tapatalk
  8. Yummy! Sent from my SAMSUNG-SM-G890A using Tapatalk
  9. Thanks...looks like navarre pier. Sent from my SAMSUNG-SM-G890A using Tapatalk
  10. Thanks guys. I appreciate it. Sent from my SAMSUNG-SM-G890A using Tapatalk
  11. Caught my first two kings today. And as a result i have plenty of meat sitting in an ice bath. Was looking at making a dip. Doesnt anyone know if its possible to freeze the meat, thaw later, and then smoke it? If i smoked all of it know i was have 10x to much. I dont want it to go to waste. Sent from my SAMSUNG-SM-G890A using Tapatalk
  12. Did some salmon on a cedar plank a few days back, came out amazing. Think I'll be doing that more often. Did my second pork butt, weighed 11.4lb, took 14:30 hrs to cook. Did not foil till after I took it off at 195. Double wrap and in a towel, was still piping hot after two hours in a cooler, pulled so easy, wife said it wasn't as juicy as the last one, foiled at 160, I still thought it was awesome... the other one did sit in a pot of beer, apple cider, & water for 3 6hrs prior to cooking Sent from my SAMSUNG-SM-G890A using Tapatalk
  13. Forgot to post my pork butt which was so dang good it took my wife back to her childhood, said it reminded her off the pig that was cooked in the ground in Hawaii, however I've cooked some burgers and beef kabobs. Yum Loving this kamado. I think I see a brisket in my future
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