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Posts posted by Marbque

  1. 3 hours ago, Shenkbri said:

    As I’ve been using a slow n sear in my kettles for about four years and know what to expect from it, I’ve decided to do my first few cooks in the new grill in a traditional set up. 

        I cooked two racks of spare ribs at 225 with a water pan under the heat deflector. This provides some serious steam. The ribs cooked for 6.5 hours. I rubbed one rack with Dizzy Pig Swamp Venom and the other rack with Meathead’s Memphis Dust. I also employed a mustard based bbq sauce on one of the racks. 

       Temps were very stable for the entire cook. And the ribs...were delicious




    How do you like this Kamado? 

  2. On 3/25/2019 at 3:24 PM, keeperovdeflame said:

    When I walked out on my deck with a cup of coffee this morning,  it was brisk but the fruitless plum tree right next to the deck was in full bloom. Just absolutely beautiful. If you have a pic that celebrates Spring post it here.


    This is what spring looks like on my deck in Prescott Az. 


    Beautiful refreshing sight. Saw so much ice and snow over here I am still mentally stuck in winter 

  3. 1 hour ago, TexasBlues said:

    @Marbque what do you stuff them with?


    they look fantastic!


    i stuff mine with a cream cheese mixed with pineapple, bacon bits, smoked gouda, a little Cholula and garlic powder...


    theyre the bomb-diggity, but yours are prettier

    Cattelmens Grill Tritip rub, we also use brown sugar along with some pumpkin spice rub from the killer cook. They have some very great and unique spices. Everyone loves these over how we used to do them. Sometimes we stuff with chorizo instead of just cream cheese

  4. On 8/2/2018 at 6:09 PM, ckreef said:

    Had a little time to waste today and was bored so I thought I would give this a try. A simple uncooked salsa cold smoked using Rosemary, Thyme and Basil pellets. 


    These aren't the exact ingredients as I did some substitutions along the way, but they're close. 




    Chopped up, mixed up, and put in the KK for cold smoking. The bottom pan has a layer of ice in it to help keep the upper pan of salsa cold. One hour in the cold smoke stirring every 20 minutes. 




    The end product. Made a slightly bigger batch than I intended but that's okay cause I love dipping chips in this style of salsa. A little heat and a little smoke. I'm going to guess that it will be a little hotter and a little more Smokey after it sits in the refrigerator a few days. 






    I am assuming you have a stash heading to old kamadoguru.com buddy..... B)

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