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Everything posted by EnlightenedVegan

  1. Actually, I generally poke fun at plant based eaters. I apologize for offending you.
  2. I like their tag line..” Delivering Life Changing Meat”. Well it certainly changed the cow’s life. :-)
  3. We picked up the pizza oven for our three burner Camp Chef, works like a dream, have to monitor the flame, but it was up to 700 degrees with the burner on low. Well worth the price.
  4. I’ve read where some have had a challenge getting it started, but no problem with one paraffin cube and everything open for the first 15 mins. Had quite a bit leftover that wasn’t burned. Really happy with the Marabu...will be buying more. Monty says “Ruff” to Kodi!
  5. Family coming up for a long weekend, so fired up the Pit Boss at 6:30 this morning with FOGO Marabu. Got the temp locked at 275 by 7:30 with a couple chunks of cherry wood and on the butt went. Nearly 11 hours later, still holding firm at 275, the butt hit 200 and off it goes to be wrapped. Monty approves!
  6. We had a wet spring and everything seems to be running a little late, but now the tomato harvest is in full swing. We put in nine plants. Time for the burrata!
  7. Hard to believe that’s the first time. Looks excellent, great job. Pépin’s book Techniques is a must have for anyone who has a budding interest in cooking.
  8. Dayum that looks good and the perfect bun for that beast. Think I’ll take my statin now.
  9. Easy pepperoni. Monty approves. 540F28F9-6A2D-492E-873E-010E91F66AD8.mp4
  10. My beautiful wife is visiting her parents, so it’s pizza time with the boys. Got the Pitt Boss up to 700, the stone hit 550 and on went the pie.
  11. Who says perfection is unattainable?
  12. Easy Monday cheeseburger on the cast iron. BEDEB3A4-7553-4004-BC06-E2ACD508BDE5.mp4
  13. FOGO, I have to break some pieces up, but it burns long and clean. Just got a note from them that they have Marabu back in. Just ordered a 33 lb bag for $45.
  14. I should not have looked at this before bedtime. I’m so hungry now!
  15. It came out well, but I think the next time I do it I’m going to try to inject the marinade. Thankfully with Sacramento being the melting pot it is we can find just about anything at the markets.
  16. I like the cast iron. Where did you get it?
  17. Fired up the new Pit Boss or Louisiana Grill K24, got the temp to 400 degrees and in went the pork shoulder. Marinated overnight per Bayless’ recipe. Wrapped in banana leaves and into the K24. Temp held at 400 for over 5 hours. Amazingly easy and delicious!
  18. Can you do my kitchen cabinets? Seriously good workmanship. Nice!
  19. They replaced mine with no questions asked. It developed a large crack. It will be either a refund, Costco Cash card or a replacement if in stock. Only issue is lugging that sucker back...all three hundred pounds or 20 stones. You might want want to give them a call at the store to make sure it’s in stock. They take care of their members
  20. Unless you purchase it at Costco. Then Costco’s return policy kicks in, lifetime.
  21. I purchased mine from Costco in 2016, it developed a big crack on the outside. Costco took it back yesterday and gave me a cash card for what I paid for it. I used that to purchase a new one on clearance and saved $100. to boot. Cannot beat the Costco warranty. In fact I was told by Dansons that because I purchased it through Costco I would have to go back to Costco for any warranty issue.
  22. I agree with you. Costco grinds vendors on their members behalf, but that being said I once had a discussion with the SVP of Marketing for a very successful retailer who told me that your brand is only as good as your customer's last interaction with it. When I look at the crack on the back of my PitBoss, I don't think Costco, I think PitBoss and the complete lack of interest from their customer service department. From the lack of response to an email I sent them a week ago to the 30 minute wait on the phone before I decided to take option 3 for a callback that never came. It was easier to ge
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