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DXM12

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  1. Like
    DXM12 reacted to wilpark in Bad Ash Vacuum   
    Thanks for putting this on my radar. Got mine yesterday and it's great vacuum especially at$20.00. Used it to vac my fireplace.


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  2. Like
    DXM12 got a reaction from wilpark in Bad Ash Vacuum   
    Not sure if this is the right forum for this, but there's a killer deal on an ash vacuum right now on Newegg, $20 for an Austin Baccus "Bad Ash Vacuum".
    I'm not too familiar with this model, but at that price point I'm willing to find out.
    https://flash.newegg.com/Product/9SIA6RB3EU3700
    Sent from my Nexus 6P using Tapatalk
  3. Like
    DXM12 reacted to Guerillah in Bad Ash Vacuum   
    $30 on eBay, free shipping and limited quantity...
    http://www.ebay.com/itm/like/201476977627?lpid=82&chn=ps&ul_noapp=true

     
     
     
  4. Like
    DXM12 reacted to John Setzler in Flame Boss 200 Wifi Demo and Review   
    Here's my video demo and review of the Flame Boss 200 Wifi...  This thing worked really well.  I am impressed.
     
  5. Like
    DXM12 got a reaction from Ben S in Bad Ash Vacuum   
    Not sure if this is the right forum for this, but there's a killer deal on an ash vacuum right now on Newegg, $20 for an Austin Baccus "Bad Ash Vacuum".
    I'm not too familiar with this model, but at that price point I'm willing to find out.
    https://flash.newegg.com/Product/9SIA6RB3EU3700
    Sent from my Nexus 6P using Tapatalk
  6. Like
    DXM12 reacted to John Setzler in Beef Wellington on the Kamado Joe Classic   
    Here is the video to go along with the teaser photos I posted last week.  I have to say that I was completely stoked with the results from this project.  This was fantastic all the way around.  I learned a few new things on this cook that will benefit me in the future as well...
    Some additional thoughts here...
    I'd love to see someone do a Pork Wellington of sorts using a pork loin.  Instead of the mushroom based duxelles, I think a fruit compote and a simple ham wrap inside the puff pastry would make something spectacular.
    I would love to hear your thoughts on this cook...
     
  7. Like
    DXM12 reacted to mjasonlane in Lid frozen shut   
    Paint sticks from Lowes..... Lol. I just broke it in quarters......  Simple and works...
  8. Like
    DXM12 got a reaction from Ben S in Lid frozen shut   
    No, this is definitely a Moist gasket freezing together overnight.

    Sent from my Nexus 6P using Tapatalk

  9. Like
    DXM12 got a reaction from Ben S in Lid frozen shut   
    Depending on how this blanket trick works another suggestion was to add a firestarter thru the bottom vent and let it burn out. I don't want to get things too hot as I wanted to a rib cook at around 250
  10. Like
    DXM12 reacted to BSA in Lid frozen shut   
    See, we do get freezing weather around here.  Don't rush the process or your gaskets may pull off.
  11. Like
    DXM12 got a reaction from rythememan4 in Lid frozen shut   
    I have
    I have an electric blanket somewhere... just cover the dome?
  12. Like
    DXM12 got a reaction from dsarcher in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  13. Like
    DXM12 reacted to Marty in First Thanksgiving with the Primo   
    That turkey is perfect as to how I like them.
  14. Like
    DXM12 got a reaction from Marty in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  15. Like
    DXM12 got a reaction from later4ya in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  16. Like
    DXM12 reacted to In2Fish in First Thanksgiving with the Primo   
    Fine looking turkey cook!
  17. Like
    DXM12 reacted to TKOBBQ in First Thanksgiving with the Primo   
    Nice looking birds, they do taste awesome off the kamado.
  18. Like
    DXM12 reacted to shuley in First Thanksgiving with the Primo   
    Gotta love kamado turkey. Hopefully it becomes a long standing tradition!


    Sent from my iPhone using Tapatalk
  19. Like
    DXM12 got a reaction from TKOBBQ in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  20. Like
    DXM12 got a reaction from tj.sgarlata in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  21. Like
    DXM12 got a reaction from jrow17 in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  22. Like
    DXM12 reacted to Cgriller64 in First Thanksgiving with the Primo   
    That's a fine tradition you got started there.
  23. Like
    DXM12 got a reaction from Cgriller64 in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  24. Like
    DXM12 got a reaction from Jack. in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
  25. Like
    DXM12 got a reaction from Ben S in First Thanksgiving with the Primo   
    A new family tradition! I brined this 12 lb bird overnight with a mixture of salt, sugar, minced garlic, and crushed red pepper. Dried her off and rubbed her with a Tom Douglas Poultry Rub. Used mostly Apple chunks but threw some Hickory on too. 300 degrees for about 3 hours and it was a hit with the family! Moist and flavorful throughout!
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