BEER-N-BBQ by Larry

Braised short ribs done on the Slow 'N Sear Kamado. Browned via high temperature searing over coals and braised in a dutch oven on the grill, I made use of fresh herbs and peppers grown on my patio to infuse flavor into the meat. Served on a bed of Yukon mashed potatoes with a side of my homemade 2018 Merlot. Ingredients: 4 pieces of beef short rib ~1.5-2 cups beef stock (broth will work in a pinch) ~1.5 cups chopped onion ~1 cup chopped sweet pepper ~1 cup sliced carrot ~1/4 cup flour 1 ripe small tomato cut up 2-3 garlic cloves Sprigs of rosemary and thyme ~2 Tbsp cooking oil (I tend to use olive oil.) Salt Pepper Directions: Dry brine meat overnight by salting both sides and put exposed in fridge. Before cooking, blot dry the meat if necessary. Add black pepper to both sides. Prepare a two zone fire. Heat a dutch oven over hot side. Add cooking oil to pan. Add onion, carrots, peppers, and tomato. Cook till softened. Add flour a bit at a time and stir in until everything is coated. Move to indirect side of grill. Add garlic. Add beef stock and deglaze the bottom. Sear ribs on hot side. Place in dutch oven. Add herbs. Cover with lid and close grill. Braise @350-400 F (176-204 C) for 2-3 hours until tender. Remove dutch oven from grill. Remove herb sprigs. Remove the ribs to a plate. Finish up the gravy by; -Pouring through a strainer, or if preferred, use all of it, chunks and all. -Adding roux (flour and butter mixed together) as thickener if too thin. -Adding some beef stock if too thick. Final touch: Serve ribs on a bed of mashed potatoes or risotto and topped with gravy.

Exactly. Is like peas and carrots. Meat and potatoes. etc

To avoid overcooking it while giving it more smoke. It also helps retain the albumin in the flesh and not squeeze it out of the fish.

Smoked cured salmon. What else needs to be to said? LOL. Turned out great smoking it at around 160-165 deg F for a few hours on the lower grate of the Slow 'N Sear Kamado. This was my first time smoking fish on it and was impressed that I could get a good smoke on them AND still cook them well below 200 deg F.

Been working with the new SNS Kamado for a couple months now and have been impressed with every cook on it including this one.

There are several potential causes. John Setzler posted a sticky on the topic somewhere. First culprit, sugar. Should be no sugar in your dough. Second culprit, your stone is too hot; hotter than you think it is. Be sure there is a physical barrier between the stone and the fire as well as an air gap between the stone and the barrier. Also ensure your grill is stabilized and heat soaked to your desired cooking temperature. Just because your thermometer says it say 500 deg F doesn't mean the entire grill is stable. Maybe the fire is still raging below and the gauge has yet to register the eventual final chamber temp. Cooking too high of temperature. Thin crust pizzas do not need to cook much above 500 deg F and deep dish is typically around 425. Too many toppings for the chosen temperature. Very thin and lightly topped zas can be cooked at higher temps than thick crust zas covered with lots of stuff. Personally, I don't even use a stone, and my pizzas come out perfect every time. I have a video showing how I do that:

Yep. From the kamado to my plate. LOL!

Hi all, Here is part two of the collaboration we filmed a few weeks ago. This time it's Chicago deep dish pizza, a thin crust 'za, and hot wings. Part one is here:

No burnt tortillas here. Everything was from my own menu.

I haven't used foil on whole potatoes in a couple decades when I realized it was unnecessary to do so. Potatoes are very resilient. I even bury them directly in the hot embers of a wood fire to cook them on occasion.

I had some other YouTubers over for the day cooking lunch and dinner. This is only part 1 (Lunch) where we cooked thick cut pork chops two ways (indirect/smoked and sous vide & seared), a version of elotes (grilled corn in a cup), & baked potatoes served with homemade sourdough and home brew. Part two will be dinner where we made Chicago deep dish (and thin crust) pizza with hot wings; some clips are shown at the end of this video but will be featured in part two.

This model is ~$300 I think.

Sorry every. Those were Windows Bitmap files direct from the FLIR tool. I can see them fine on all of my devices except for this forum where they appear are attached files. Let's try JPG format:

I borrow a friend's FLIR camera and took some infrared photos of my SNS Kamado in action. Some images are from using a Slow 'N Sear basket to reverse sear some thick pork chops. Other photos are from a traditional kamado setup for baking a deep dish pizza. FLIR00013.bmp FLIR00014.bmpFLIR00015.bmpFLIR00016.bmpFLIR00017.bmpFLIR00018.bmpFLIR00024.bmpFLIR00026.bmpFLIR00027.bmp

My answer is B/C. I went from the metal CGK (Akorn) in 2012 to a ceramic KJ Big Joe in 2014/2015 to a metal Broil King Keg 5000 in 2018 to a ceramic Slow 'N Sear Kamado in April 2019. I still have three of the four kamados and still use them. They each have their purpose in my collection. My discoveries and opinions from my experience using all four kamados are: The metal kamados are more fuel efficient than ceramics, BUT both are way more efficient than any other type of charcoal/wood burning cooker. I think the reason for this is the extra fuel and time required to heat soak the ceramic that works to your advantage in the next bullet below. The ceramic kamados are much easier to dial in and hold a desired temperature over time, BUT the metal ones aren't too far behind especially when compared to non-kamado cookers. The ceramics do a better job of building up and retaining humidity which is better for baking bread, pizza, building up bark on meats, and limited the effects of drying out lean meats like chicken. The only three downsides to ceramic are: the higher cost. the heavy weight. fragility.