S60

*** SOLD ***

Thanks. It's produced a lot of great meals and easily handles four butts and a packer brisket. Don't want to see it sit idle.

Selling my XL. Priced new at BBQ Guys is $2,328 including tax and shipping. Price is 50% of retail, $1,164 and includes: -XL -Stainless cart (rolls nice and smooth) -d plates -d plate racks -upper racks -charcoal divider -2 large bags Royal Oak and assorted wood chunks and chips Gasket is "well seasoned" but does not leak. I am not aware of anything wrong with the grill. The grill is under warranty. The only warranty claim I made was for a new charcoal crate. I purchased the grill from a dealer that used the grill as a demo for the summer of 2012. Many of my cooks are posted on this forum under my user name. As detailed in a prior post, I paid $800 and added several hundred dollars in extra accessories. Email or post any questions. Thanks for looking. Location: Atlanta, GA. (I am selling because I no longer have the time to enjoy the grill.)

Thanks, after making this, I realized that Chinese restaurants probably use a lot more oil when they make their fried rice. I'll call this recipe the diet version!

I think "Indoor and Non-Grill Cooking" should be titled "Indoor and Non-Kamado Cooking," as some of us occasionally cook on grills outside that are not kamados, and with the current title, it's not clear where outdoor non-kamado grill cooking should go. Thanks for all you do. I do appreciate it.

Nothing special, just a basic fried rice recipe with some leftover ingredients. Adjust the quantities as necessary, and add 1 cup of veggies as I did not have on hand, such as frozen peas and carrots (defrosted or microwaved), or fresh mushrooms and carrots shavings. A few diced green onions would've been nice as well. -4 cups cooked cold rice -2 cups diced pork -1 small or medium diced onion -1/4 teaspoon pepper added to rice -2 plus 1 tablespoons oil -3 tablespoons soy sauce -1 teaspoon crushed garlic or 2 crushed cloves -3 scrambled eggs Optional: -1 cup veggies (pre-warm if necessary) -1/4 cup diced green onion Heat griddle. My gasser was on high for 10 minutes. Mix 2 tablespoons oil with onions and cook until translucent, about 5 minutes. Add any veggies, pork and garlic and cook 2-3 minutes. Add rice, mix, cook 5 minutes. Make well in rice and add 1 tablespoon oil, then egg. Stir egg until thickens then stir into rice and mix around. Cook a few minutes, then add sauce and stir around until color is uniform. Done. If you like your egg more well-defined, then push the rice mixture to the side and fry the scrambled egg until it is firm and then slice up with your spatula.

I donated my Weber C Propane to a local pool and picked up a nearly idencital used Weber C NG, and never looked back ... until I got my Blackstone pizza oven, and back came the propane tanks.

Dont forget to buy a stainless griddle to throw on the gasser: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=griddle+q&rh=i%3Aaps%2Ck%3Agriddle+q

Stop extolling its virtues. You're going to cause me to spend thousands of dollars to increase the size of my deck to have space to add the 36 inch griddle.

I like using a griddle-Q on my Weber NG. Wish I had more room for the Blackstone 36 standalone griddle.

Nice, plenty of side room for trays and stuff.

Looks like you will be having a great weekend.

I do the same, more gas during the week, more lump on the weekend (not sure I worded that correctly!). The only issue I see with a pellet for daily weekday use is everything will have a smoke profile, and in my case, my family would not be happy.

That is crazy. My lump grate split towards one end and started expanding, but it was replaced under warranty.

How many "secret" rub recipes do you have?