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S60 last won the day on May 29 2014
S60 had the most liked content!
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Location:
Atlanta, GA
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Grill
Primo
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*** SOLD ***
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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.
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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.)
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hashtag reacted to a post in a topic: Summer Fruit Crepes
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rich_l reacted to a post in a topic: Charcoal and Starter Alternatives/Brands
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S60 reacted to a post in a topic: Griddle Pork Fried Rice
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S60 reacted to a post in a topic: Griddle Pork Fried Rice
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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!
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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.
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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.
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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.
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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
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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.
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I like using a griddle-Q on my Weber NG. Wish I had more room for the Blackstone 36 standalone griddle.
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Nice, plenty of side room for trays and stuff.
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Looks like you will be having a great weekend.
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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.
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That is crazy. My lump grate split towards one end and started expanding, but it was replaced under warranty.
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Classic Pulled Pork - Made with Larry's (Not So) Secret Rub
S60 replied to BEER-N-BBQ by Larry's topic in Pork Recipes
How many "secret" rub recipes do you have?