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kaybee

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  • Content count

    147
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kaybee last won the day on May 8

kaybee had the most liked content!

Profile Information

  • Location:
    Ottawa, Ontario
  • Grill
    Big Green Egg
  1. Pig Candy at Arby's

    Now you've done it. I have maple bacon on the smoker for the first smoke right now. Wonder if I have some ground beef in the freezer? I bought fresh ciabatta buns today....
  2. All very true. I have medium kamados so ash management is a bit more critical than the larger sizes from what I have observed. If I have done a 10+ hour low and slow, I absolutely have to clear the ash otherwise I get air flow problems on the next cook. Not to mention that after 10+ hours the max lump you can put in a medium is pretty much gone so the soak in problem isn't really there. Any that I reuse seems to burn up pretty quickly in the lighting process on the next cook.
  3. Excellent write-up! And yet another argument for cleaning out the ash collection area prior to each cook...
  4. Charcoal Ash Disposal - Suggestions

    People Eating Tasty Animals - PETA
  5. Bbq gloves

    Oh yeah, buy black gloves. The light grey I picked wasn't a good choice when you are handling greasy CI grills and the like :-)
  6. Bbq gloves

    I have actually just switched to welding gloves from a variety of other types of gloves. Big advantages - half the price and proper hand fit as well as decent size selection rather than the usual one size fits all...
  7. Charcoal Ash Disposal - Suggestions

    Cool, glad to hear that it will work for you. It certainly is a convenient disposal method. I just collect my ashes in a steel garbage can until I finish a bag of lump. Dump the collected ashes into the empty lump bag and take it to the curb. I did ask about just taking it in the can and they weren't enthused given the ash cloud when it is dumped in the truck.
  8. Wicked delicious smoked chicken

    Sweet cook! Looks like you nailed that chicken, the skin looks perfect. As yet another way of doing corn, I soak mine in water with the husks still on, then put them in the kamado (usually indirect). They steam cook in the husks but still pick up some smoke flavour. I often toss a couple of cobs on when I shut the BGE down after cooking and collect them sometime later. Then it's smoked corn salsa/relish/etc. time...
  9. Charcoal Ash Disposal - Suggestions

    I curb mine with the organic pickup. It is listed as acceptable waste and they even take it in the original paper lump bag. Two birds and all ....
  10. Best cooking tools you use ?

    Another vote from me for Oxo tongs. I have a number of various lengths...
  11. Temporary Stand

    My now 5 year old "temporary" stand is just a stack of about 8 pavers. Looks terrible but it works just fine.
  12. I grabbed one of those pork loins and some chicken thighs when I picked up the tomahawk I guess that means I will have to pick up back ribs as well next time I am in
  13. Can't eat fish so I don't subject anyone to my efforts to try and cook it.....
  14. @ckreef - Until things went off track for me, the onion was going to be the "flower" in my entry for the May Challenge cook. I was going to sprinkle it with apple blossoms from the backyard tree just in case someone got picky about adherence to true flowers
  15. It made really nice wraps for dinner tonight.... Flour tortilla, smear of wasabi paste, chopped romaine, smoked cheddar from earlier this year when it was colder, sliced tomahawk cow and then some green and purple basil from the garden. And yes, they were hard to wrap that's why the pictures are flat faced
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