• Announcements

    • John Setzler

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

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
    • 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".   

mikep

Members Plus
  • Content count

    39
  • Joined

  • Last visited

  1. We do waternelon, feta, and cucumber. Very good!
  2. Can you share your sauce recipe? I can't seem to find one that I love.
  3. Well, using my old akorn i could run with nothing. I upgraded to an egg a few weeks ago so I'm still learning a couple things.
  4. When I cook something like a butt or other bbq I only use the dome thermometer. I know it's not super accurate but if I'm a little hot or cold there is no worry.. If I'm cooking something a little more temp senstitive I'll pull out the maverick.
  5. You also could of been way hotter than 700 if your counting on your dome thermo. I leave the parchment in the whole time usually 5-600 degrees. Judging by the top of your pizza id say you had the grill super hot too.
  6. Yup I would of left it whole and not put the slits in it. Also, wrapping in bacon won't make it any more moist on the inside.
  7. Thats one of my favorite cuts. I cooked some here at work yesterday on an electric skillet i keep around. Yours look great.
  8. I don't have a food processor, so i just take the head of cauliflower and grate it. Works good but makes a little mess.
  9. you can always try a braise too.
  10. Hot and fast just like how you would cook a steak for yourself.
  11. Mojo is always a classic on whole pigs too
  12. Theres a method that I saw on meatheads site for those thin steaks. Get a charcoal chimney going good, put a grate on it, and cook directly on there. I ha en't tried it but always wanted to, since those thin steaks are much cheaper.
  13. I tried making it, but ended up with a version of dirty rice. Still ate good though lol
  14. Does it add anything to the flavor of the fish, or is it kind of a novelty thing?
  15. I'll take that as a compliment. They have a lot more money than me lol