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    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

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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".   


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    Beautiful Pacific Northwest
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    Pit Boss

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  1. I love that bi-corn, it's my favorite. But....I got those cheating little handles to go in the end of the cob because basically I'm a wuss with delicate and fragile digits.
  2. From the shape and pointed grill, I'd go with 37.
  3. Hope you mean tabasco. And to my mind's eye, ketchup is an abomination on anything but that's just my own personal taste buds talking. If you have to cover the taste of what you're eating with vinegar based tomato sauce, then you need to change up your seasonings. Let the verbal beatings begin.
  4. Tried some frogs legs once, tasted like chicken. I hear that a lot.
  5. If I'm reading the web page correctly, one battery fits and runs all the power tools listed?
  6. First year I ever planted corn, I planted in one long row. Got a lot of that. Researched and now I do short multiple rows and get way better pollination. Ya just can't beat fresh stuff outa the garden.
  7. Pollination failure.
  8. Saw something on my FB feed the other day about the calorie count and fat in a full rack of ribs. My first thoughts were, aaaannnnddd?
  9. I used mine in my PB24 and it was like having a limited amount of space for lump compared to just putting it in the KAB. If I had had a larger cooker or maybe a Primo it would have worked much better. JMHO
  10. There are so many pizza posts on here and the holy grail seems to be the crust. I'm more about the toppings and yours comes close to being my kind of pizza. I'd post a picture of one of my pizzas but they're a little over the top for toppings.
  11. Pretty nice job on the table. I have a question though, and every build is the same, why is the kamado placed so far from the front edge? Seems like you would be leaning over and reaching for everything. Especially as almost all the lids are so dang heavy.
  12. When we go married a hundred years ago, my dad used to give my new wife a hard time about her steaks being medium well. She got to the point that she didn't want to eat around him if it involved meat. At my brothers one 4th I was put In charge of grilling the burgers. I'd had a few adult beverages and when it came time for his burger, it got about 30 seconds on each side. I dare say his burger made this one look well done. He never said a word as he ate it but I believe he got the message. I couldn't hardly stand to look at it when I gave it to him.
  13. Whomever would pick a chain over what you're serving up needs serious help. I've tried avoiding chains for quite a several years now and don't miss them at all. Nachos look great. I'm retired so don't frequent trucks as much as I used to but Portland has a thriving cart venue we frequent whenever possible. I mostly stay home and try and dazzle myself with BBQ.
  14. Not sure if this is what you're talking about, but this is a propane torch from my old Weber kettle and it works great. Others use propane torches I believe. Not sure a weed burner would work as well. Could be a little overkill.
  15. I've accidently overcooked my ribeyes also, but even overdone, when done in a kamado, they're still juicy in my experience. Those look edible and the side dishes are delectable.