Jose Andres Zapata

I am thrilled with my 19" Platinum from Saffire grills. It comes with their own version of a charcoal basket and the best feature is the Crucible fire box. Made from fire brick material instead of ceramic. Outside it is all stainless steel and still looks like new after almost two years of frequent use. One of the best looking Kamados... at this price range. Cheers!

12.5 pounder from Trader Joe's. Brined about 20 hours with salt, brown sugar and spices. Dry rub with salt, brown sugar, black pepper, guajillo powder, garlic powder, onion powder + herbs de provence. Light sprinking on the rub. 325 - 350.... it took about 2.5 hours to reach 156-157 at the breast. 170's to 180's at the legs. Faster than I thought but pulled it at this temperature and it was fantastic, very juicy and full of flavor. Very happy this year.

Thank you scdaf, Mark and Inarngr. Iarngr, the sweet potatoes are incredibly good and easy. Equal parts honey and olive oil and a sprinkling of chili flakes.....Roast. Then a side of yogurt with olive oil and lemon juice to taste.

I have had my Kamado for a bit over 1 1/2 years and just know decided to tackle a Brisket. Even a bigger challenge was that I wound up with just a flat in front of me (don't ask, hahaha). The result was pretty good considering it was my first one a flat at that. It averaged 250deg... for about 5.5 hours, it was about a 6 pound piece. Big temp stall after the initial rise...but just kept at it. Wrapped it around 170deg once it had a good bark on it. Pulled it at 203deg and let it rest for 1.5 hours wrapped in a towel and inside a cooler. The side were sweet pot

My 2c. Flour is a bit more important than hydration. Higher temp... more 00 flour. Lower temp.... less 00 flour. For 900 deg pizza I use about 2/3 00 flour and 1/3 Red Mill Artisan flour. The Red Mill gives me a bit more air pockets. For 500 deg I would invert the ratio to 2/3 Red Mill Artisan or similar and 1/3 00 For 600 to 750 I would try about 50%/50%. For launching the pizzas some people like semolina, I don't like the taste...I use 00 flour because it resists burning much better. Hope it helps.

Those look great Rob, congrats!

Hi Chip, I am also a fellow San Diegan and may interested in purchasing bags from you. How much are they? Thanks

Thank you for the answer. It looks great. My last one I think I pulled a bit early. Had plenty to re-heat a couple of days later and was surprised to find that after re-heating in a pan it was more tender. I did re-heat on a skillet.

Looks great Bgosnell151 !!!. May I ask at what temp did you pull the TriTip?

Thanks Vanole, Len440 and In2Fish! Len, I do use Mexican Oregano for Mexican dishes. It does have a bit different type of pungency that holds up well to chiles and other spices. Specially like it to marinate meat for carne asada. This is how I like to drink my tequila.... with some Sangrita. I like to stick to Greek / Italian Oregano for pasta sauce and pizzas. Cheers.

Flank Steak, + Tomatoes + Onion + Cilantro + Serrano peppers. (almost like fajitas minus the peppers) The juice of the meat with the vegetables is awesome. Charred carrots + Charred goat cheese on the same griddle as above. Bed of arugula with red wine vinaigrette. + Parsley.

Recipe from Francis Mallman, Seven Fires. Making the orange confit...Oranges + Olive Oil + White wine + Bay leaves + Peppercorns Let come up for a boil. Simmer for 25 mins. Scrape all pith off and just leave the orange part of the skins. Cover in Olive oil. Refrigerate for at least a day. Sprinkle generously with brown sugar... cut orange skins to + - 1/2". Place on top of sugar. Finish with fresh Thyme and olive oil. Place upside down on griddle. Let it cook for about 5 mins. As it starts to brown fli

Today I just picked up a Bag of 30 pounds of Royal Oak for $17 from Walmart. It looked like they had just received it.

Hi Dreamboater. I recently started wondering myself about this. Specially if at some point I need to replace the grills or the riser system. I will do some research and report back. I have owned this Kamado for just over 1.5 years now and could not be happier with it. The price/features ratio I think are unmatched. Some features are only found on the Kamado Joe Pro which is now north of $3k.

Golf, I have making my own dough and usually make enough for 5 balls. If I will be using less I will freeze one or two balls. I just use a ziplock bag, one bag per ball. Place it in the freezer in a way that it keeps it shape. I have been using them within a couple months and they have been fine. When you are ready to use them, pull them out with plenty of time to thaw and then let them rise again for an hour or two after the thaw point. Cheers.