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Posts
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K'man last won the day on May 9 2021
K'man had the most liked content!
About K'man

Profile Information
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Gender
Male
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Location:
Newfoundland
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Interests
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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Grill
Big Steel Keg
Recent Profile Visitors
6,037 profile views
K'man's Achievements
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Rob_grill_apprentice reacted to a post in a topic: The Magic of Sourdough Starter
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A.O. reacted to a post in a topic: Turkey 101
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Upper Cooking Rack for Jr.
K'man replied to K'man's topic in Char-Griller AKORN Kamado / King Griller
Nothing, just food grease. -
K'man reacted to a post in a topic: Cooking For Family
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K'man reacted to a post in a topic: Five-Grain Sourdough With Rye Sourdough
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K'man reacted to a post in a topic: Spatchcock chicken
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K'man reacted to a post in a topic: Beef Cheek Extravaganza
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K'man reacted to a post in a topic: Basil-Pesto Italian Chicken
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K'man started following Fresh pasta anybody? , Basil-Pesto Italian Chicken , Walmart clone of the AKORN Kamado and 7 others
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I haven't made this yet but I see left overs finding their way with a little Ricotta into some manicotti shells. I love recipes like this, so versatile.
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JeffieBoy reacted to a post in a topic: Walmart clone of the AKORN Kamado
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This grill was sold by Canadian Tire a couple of years back under the name Master Chef. I see it's no longer available. I remember seeing one at the store here in Gander. Don't recall the price. Canadian Tire is a national store brand here.
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K'man reacted to a post in a topic: Top & Bottom Vent Settings
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K'man reacted to a post in a topic: Top & Bottom Vent Settings
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KismetKamado reacted to a post in a topic: Top & Bottom Vent Settings
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JeffieBoy reacted to a post in a topic: Top & Bottom Vent Settings
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K'man reacted to a post in a topic: Ok, here we go...
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Scott Roberts reacted to a post in a topic: Black History/American BBQ
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KamadoJones86 reacted to a post in a topic: SOS - What Are You Using To Clean Your Grates?
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Worth watching for sure! Thanks for sharing.
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SOS - What Are You Using To Clean Your Grates?
K'man replied to KamadoJones86's topic in Kamado Cooking and Discussion
Worth reading. https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwig89b6ifbwAhXNB80KHcT3C2AQFjAEegQICBAD&url=https%3A%2F%2Fwww.goodhousekeeping.com%2Ffood-recipes%2Fa32733%2Fwire-grill-brush-dangers%2F&usg=AOvVaw39On4nDJ91ClIehUBsahnR https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwig89b6ifbwAhXNB80KHcT3C2AQFjAMegQIIRAD&url=https%3A%2F%2Fwww.consumerreports.org%2Ffood-safety%2Fwire-grill-brush-danger%2F&usg=AOvVaw1KdFUXDYf8w4BSOqJ0dE5w -
CentralTexBBQ reacted to a post in a topic: SOS - What Are You Using To Clean Your Grates?
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SOS - What Are You Using To Clean Your Grates?
K'man replied to KamadoJones86's topic in Kamado Cooking and Discussion
Your not the first one to have this happen. Apparently that's why the wooden scrapers have become popular but I mostly just burn the heavy residue off by running the Kamado up to 600˚F and holding it there for 20-30 minutes. I use a wire brush too but I buy the welders style with the wooden handle. When the bristles start to wear down I cut off the couple of inches and go again. -
I wouldn't go that far. I've never cooked anything over 550˚ and that was pizza. If it's just a burn off 400˚F should be plenty. Just hold it there for 20 minutes or so. Some Kamados can self destruct if left unattended and allowed to free burn.
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Ginger Ale reacted to a post in a topic: New to forum, not to 'Q
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Interesting ... the average chicken here runs 3.5-4 lb. Even back on the mainland it was hard to find chickens larger than that. I'm a spatchcock believer, well almost, I cut mine through the breast and do not remove the backbone. I love to pick the bones and the part that went under the fence last never sees the platter
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Ginger Ale reacted to a post in a topic: Can Old Dogs Really Learn New Tricks?
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Smoking chicken is a learning experience for sure. First time out I would not use any smoke. The other thing smoke tends to make the skin rubbery. Cook your spatchcocked chicken at 400˚F like "adm" said and it will be excellent. Dry your chicken with paper towel and leave it in the fridge for 3-4 hours after you spatchcock it. This will help give you crispy skin. When we say indirect use a an metal or tin foil pie plate set on top of your diffuser and foil it over the top leaving an airspace between the bottom of the pan and the foil to catch the drippings. They won't burn that way or interfere with your cook.
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If you can have only one Portable BBQ Grill, gas or charcoal!
K'man replied to Scott Roberts's topic in Non Kamado Cookers
Say what? I leave the backbone in and go through the breast. Better bones to pick -
If you can have only one Portable BBQ Grill, gas or charcoal!
K'man replied to Scott Roberts's topic in Non Kamado Cookers
Those were thighs B'y -
If you can have only one Portable BBQ Grill, gas or charcoal!
K'man replied to Scott Roberts's topic in Non Kamado Cookers
If you are still looking Amazon.ca has them in three colours with free shipping if you are a Prime member $239.04. They also carry the smokin stone and a really good quality outdoor cover. The Akorn Jr. has my vote too. About the only thing I can't cook on it is a whole turkey. It's especially handy with a second rack. -
From my point of view a smashed burger is just renamed. When I grew up they were cooked on a flat top grill and we thought of them as fried. Today they're just thicker cooked over higher heat.
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Can't beat fresh made pasta.