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    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

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K'man last won the day on December 21 2017

K'man had the most liked content!


About K'man

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    The outdoor life of Newfoundland. I enjoy the backwoods of Newfoundland, summer and winter, cruising the salt water bays, cook-ups, boating, fishing and snowmobiling.
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  1. Flat Iron Steak Caesar Salad

    Can't beat a Steak & Caesar salad. Love the combination KK. OBTW Super little Kamado too
  2. Yep that's got it! Perfect steak.
  3. Afore Mentioned Brisket Cook

    Pork butts are not that common here either. Pork Shoulder and Sirloin Tip. Honestly as I've aged I'm more into fish and chicken, less red meat. I know I know I'd get kicked out of Texas but what can I say?????????????
  4. I have two Jr's. One smokin stone. I think they're great. Here we have weather, I like the thermal mass. I use an aluminum pie plate on the smoking stone to catch drippings. I also have a cast iron fry pan that I cut the handle off. I made a triangle out of 3/16" round rod to span the tabs on the bowl and sit the pan on it. It's thermal mass and a drip pan all in one. It works well but after high heat cooks the pan needs to be oiled to prevent rust. It's not really great to use as a fry pan now but it does a great job as a diffuser/drip pan, cheaper than a smokin stone too.
  5. Afore Mentioned Brisket Cook

    Reminds me of home. Great cook BTW. Briskets are not easily available here so I haven't cooked one now in 3 years. I miss it.
  6. Blustery turkey breast

    Turkey breasts are great. Nice job!
  7. A Raconteur and a cook too! Ribs look great.
  8. Good looking cook jrp. I like the roasted brussels with the broccoli too. When you're cooking chicken you might want to try the indirect method and use a drip pan sitting on the smokin stone. It's just another way of using your Kamado. I find the fat from chicken does not compliment the flavour as much as it does if you are grilling beef. I foil the drip pan leaving an air space between the bottom of the pan and the foil that way the drippings do not burn. You will find most often your coals will drift off more so to one part of the Kamado or maybe not so much in one part and the stone helps to even out the heat. Your preference might be different but I thought it worth mentioning.
  9. Display models?

    That's almost typical. Broil King is a very successful company with their gas BBQ division as well as other things. They bought the rights to the Keg and really have done very little with it. I've owned two Kegs. They are very well made, some say over insulated, 10 year warranty and a quality product but unless you want the tailgate feature I'm not so sure they are worth 3 times the cost of an Akorn. If you want to chat more about them send me a PM. Regards
  10. Display models?

    You might try a post here http://forum.bigsteelkeg.com/index.php or contact Broil King direct here https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwi5mNu-ttjYAhWH6oMKHXJEA8EQFggpMAA&url=https%3A%2F%2Fwww.omcbbq.com%2F&usg=AOvVaw0v_GNWcOdaCubjgG3sWvbF
  11. Thanks OC. I was all set to do this, unfortunately for me there was a lot of sage and rosemary in the Kit. My other half has a strong dislike for both so unless I wanted to eat all of it and cook something else for her...I took a pass.
  12. I have a small SS one. They work great in a number of ways. Gives marinades a whole new dimension.