BEER-N-BBQ by Larry

Rosemary and bread go together like peas and carrots. Awesome toasted with butter.

Made some fresh bread with some fresh rosemary from my garden. I love adding rosemary to bread. I especially like it toasted with butter. The base recipe links are below. Sourdough Bread Recipe: https://youtu.be/os69X6qJ1KM How To Make Sourdough Yeast Starter: https://youtu.be/6LOX-lS-a5w

Mmm...bacon...

Nice work! Carlsberg is a better choice than the beer water that I had on hand in the video. LOL

Thanks. FYI, I've since updated my recipe to favor a greater sugar to salt ratio (~2:1) over the one shown (a 1:1).

For the past several weeks, I've been breaking in and getting used to my new kamado; the Broil King Keg 5000. While doing so, I made this brat video and accompanying recipe. The recipe is already posted in the Pork Recipes forum, but here is the direct video link as well. This cooker behaves about the same as my old Chargriller Akorn but is a much better build quality. Will probably be using this grill more and more often while reserving the KJ Big Joe for only specific tasks.

Hi all, Are you tired of eating dried out, bland, & basically boring brats? If so, stick around. I'll show you a quick walk through on how to make awesome brats on the grill. (The secret is to poach them in a flavorful liquid on the grill and finish them up on the main grate over the coals.) I use my Broil King Keg 5000 kamado, but this can easily be done on any grill; even gas. Ingredients: 1 package of Wisconsin style brats (~6-7) Peppers of some kind (I used Melrose peppers and Hungarian Wax peppers in this video.) 1 onion (I used red in the video) Sprigs of fresh thyme 1 can beer Mustard, beer or spicy brown kind Oil for sauteeing vegetables Buns (Optional) Directions: 1) Sautee peppers, onion, and thyme in some oil. 2) Add beer, mustard, and brats. 3) Poach/parboil (~160-180 deg F) until internal temp reaches 150 deg F. 4) Move brats to edge of grill grate to brown and finish up to internal temp of 170+ deg F. 5) Put back into pan to keep warm and moist until ready to serve.

Hi all, I've been out of practice cooking outside (and posting on the forum) for a while due to my issue last year with my Kamado Joe Big Joe hinge breaking (link to that video here). I was without an effective grill/smoker for months. I vowed to not let that happen to me again, so I decided to get a backup kamado to my Kamado Joe Big Joe. This video is my unboxing and review of the Broil King Keg 5000 along with why I got it and what I plan to do with it. Hint: It involves a lot of cooking.

a few hours

Easy. Like I had shown in the video, an option is to cook the beans under the brisket while both cook together to save time.

1) Don't use any sugar in the dough. 2) Apply toppings sparingly. 3) Use a cheese blend with less moisture (e.g. scamorza instead of mozz mixed with romano) 4) elevate the za higher above the main grate for more even cooking all around.

I'm not sure of the context of the question. I always cook my meats overnight around 225-250 (235 average) deg F and into the morning of next day where the drippings are collected and then added to the cooked beans which are then cooked/smoked for several hours more (~3-4 hours) to fully absorb the liquid and flavors. If I get up early and do the meat and the beans together, I'll wait a couple hours to put the beans under the meat and then both are done by evening.

Made some bacon over the past couple of weeks. Turned out great. I'll be doing this again... and again... and again.

Nice. That variant sounds awesome too. Kinda seems similar to my Italian beef sandwich recipe.

You are welcome!