Ben S

These wings were outstanding. I rubbed them with 1/2 cup honey 2 tbs salt 1 tbs pepper 3 tbs garlic powder 3 tbs onion powder 1 tsp chili powder 1 tsp cumin 1 tsp chili 1 tsp oregano 1 tsp Rosemary They were amazing. I think the first 5 ingredients were the most essential.

This looks like a bayou Lowe’s sold at one point. I can’t be sure. calling @prowe

You are correct, popovers. the recipe is straight from ATK. preheat popover tins at 425 for 45 min. in a blender mix flour (5 oz) milk (8 oz) eggs (2) salt (1/2 tsp) butter (2 tbs, melted) blend well! fill popover 6 well oiled tins 2/3 of the way. Bake for ~45 min. ps. Wifie’s new favorite breakfast is popovers stuffed with Brie cheese, strawberry jam and raspberries.

Pork tenderloin dry rubbed with SPGO, then glazed with honey mustard. cooked to 145 F IT with the ikamand...

with the dojoe the heat comes out below the handle. Without the doJoe, the heat comes out the top vent.

can you post a photo?

Welcome. Stop by and introduce yourself.

Welcome, please stop by and introduce yourself.

I always tell people to keep feeding everyday for Atleast two weeks. Don’t think. Just feed.

500 in the dome is 900-1000 F under the slow roller and at those temps it will melt.

Welcome from newton, MA. please stop by and introduce yourself.

I talked to a friend Who ran an outdoor store about the blaze He commented that it was designed to limit airflow and temps to prevent the kamado from melting. in my Joe, 600 in the dome is over 1000F under the heat deflector.

Welcome!

Welcome! I could cook your favorite meal. Here’s a couple tips... 1) before you cook, take a day and learn vent settings. Shoot for 250, 350, and 500 F. That should account for 99% of your cooks. Set your vents and give it an hour to stabilize. 2) temp management is easier when you start with a small fire and raise the temp slowly. 3) once you are at temp, give yourself 30-60 min for any harsh flavors to burn off.

And.ben quietly whispers Breeo in CK’s ear.