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    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   

jackjumper101

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jackjumper101 last won the day on May 19

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About jackjumper101

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  • Location:
    Tucson, AZ
  • Grill
    Primo

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  1. Thanks, Al. Much appreciated.
  2. Many thanks, AJ.
  3. Thank you shuley. Obviously, the smoke profile comes from the 4 hour low and slow. The seasoned braising liquid adds a penetrating depth of richness all the way through the meat of red wine, shallot, garlic and herb. That long steam bath in heavily seasoned beef stock just helps further break down the collagen and produces a truly melt in your mouth result.
  4. Thank you very much, philpom. This cook just confirms my belief that whatever you can cook in an oven, you can cook better and more flavorful on a kamado.
  5. Everything looks delicious.
  6. A great big thank you, Ted. Much appreciated.
  7. Thank you, sk. My wife generally prefers short ribs and chuck pan seared then slow braised in a Dutch oven or slow cooker. I think this kamado adapted smoke/braise method may have won her over.
  8. Thank you, DerHusker. I appreciate the compliment.
  9. joel9059.
  10. Thank you, Garvin. I appreciate the compliment.
  11. Picture perfect. Great instructional post. Thanks.
  12. SkipperRutts.
  13. Thanks, Ted. Both the santoku and the 8" chef's are truly a joy to use. It takes a little adjustment coming from German knives, but I use one or another of them every time I cook now.
  14. Much appreciated, Pachango.