BEER-N-BBQ by Larry

I picked up this new rotisserie gadget for my SNS Kamado this week just in time for turkey day. I did this 9.5 lb bird the day before primarily to make stock from it for the gravy and was good eating too. IMG_3218.mp4

Took the day off today and had a few pork butts on the kamado overnight for a couple of other uses today. The timing was perfect as I decided to make some breakfast on my new Blackstone griddle, and the pork was done as I was loading my plate with some fried eggs and potatoes. I added some of my homemade tabasco sauce on top of it all too. (That hot sauce video is on my YT channel.) This combination was awesome!

That's good too. I just as often make some risotto too. Just depends on my mood and what I have onhand.

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 rosema

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

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.