ClayB

My son has a Green Egg and he inspired me when he recently did a chili on it. He said the smoke added a lot to it so I figured what better way to improve a Gumbo.

I'm from Mississippi and first learned Gumbo from a 100% coin ### friend of mine. Now that I'm landlocked in Kentucky, seafood isn't readily available. Today's Gumbo was chicken and sausage.

It is. I have cooked Gumbo for years. However this is my first time on the smoker. I find that some of the meat and veggies that float to the top get a nice smiley char to them. So I am giving it a sit about every 20 minutes and it gets that helps get that smoker flavor throughout the gumbo.

At work we are in peak season so I'm getting at least 1 1/2 hours of OT everyday plus we are working 3 saturdays this month, time off is limited. I needed something to do on my day off so being that we have reached the cooler months, I broke out the ole Dutch oven and made myself a pot of gumbo.....yes, I make my own roux. The smoke adds a. Ice subtle flavor to it.

Congrats on the purchase. I have the same grill and have cooked a large variety of things and it has performed flawlessly for me. About to your cook pics, love the porterhouse. That is one of my favorite steaks.

Nuff Ced

Had a day off so while doing some Honey do's around the house I smoked some ribs for supper.

Yes it is Lamb

If I hadn't read your post I would have said extremely high temps but since you did mainly low and slow I can't say. I hate it for you but I would think that Vision will stand behind it. Mice had mine for a few months and I have lost track of how many times I've used it and I've done a lot of higher temp cooking without a problem. Looking forward to hear what Vision says.

Tossed a little something for supper tonight. I had a drenched rack of lamb and timing was just right. Speinkled with salt and pepper then I made a marinade of Dijon, thyme, rosemary, Parsley, garlic and olive oil. Rubbed this paste and let sit in fridge for a couple of hours. Pulled from fridge and let come to room temp.....about an hour. Cooked on my Vision at 400 direct heat for about 8-10 minutes turning once. The. I inserted my deflector and finished at 375 until it reached 145....medium rare.

I use an electric starter. I like its flexibility of pulling out sooner fornlow and slow and leaving it in for higher temp cooks. I'm sure you can do this with a cube but I am just realmconfortable with the electric starter. I will add that I am strongly considering a KA Basket too.

Couple my.....at least

Cook a steak and a tater to go with it.

Practice makes perfect. As to your neighbors. Have you considered inviting them to supper. If they taste the end result they may not complain!!!

Ok I didn't have time to share last night but here is my recipe. 1 - 16 oz box of elbow macaroni 1 - 12 oz shredded sharp cheddar cheese 1 - 8 oz shredded Gouda cheese 8 American chees slices diced 1 to 1 1/2 cup whipping cream 1 tablespoon paprika 1/2 tablespoon cayenne pepper salt and pepper to taste 7 stalks green onion diced 1 16 oz pack of johnsonville breakfast sausage 2 large eggs 1/2 stick or butter Panko bread crumbs. combine eggs, paprika, cayenne, salt, and pepper. Whisk with a fork and set aside. Shred gouda and with your hands, combine. Set aside. dice sausage and cook in 1/2 stick of butter. Now combine with hands or wooden spoon the cheese, onion, and egg/milk mixture. Let the sauce cool and combine with mixture. Pour aldente' macaroni into colander and cook down with water. Drain completely and add to the mixture and thoroughly combine. I use. 10 x 13 disposable aluminum pan. Pour mixture into pan and cover with Panko bread crumbs and cover with lid or aluminum foil. I cooked mine between 350 to 375 on direct heat for 30'minutes. Remove the lid and add one or two chunks of hickory and cook for another 15 minutes or until Panko is gnb (good and brown)!! Serve and enjoy m