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JohnMcClane

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  • Content Count

    145
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  • Gender
    Male
  • Location:
    Vancouver, BC
  • Grill
    Kamado Joe
  1. Any chance on posting the plans for this? It really is incredible. Great work.
  2. Who doesn't like a three-way? Nicely done.
  3. I made some ribs, coleslaw and potatoes for Valentine's Day and served it with (lots of) margaritas. http://www.kamadoguru.com/topic/17927-3-racks-3-flavors/#entry227424
  4. I made some ribs, coleslaw and potatoes for Valentine's Day and served it with (lots of) margaritas. I had run out of lump and I had no choice but to buy a small bag of that Cowboy stuff from Home Depot. I didn't find it to be as terrible as most say, but it was trickier for maintaining temp. I added in a few applewood chips. Ribs were on for 6 hours around 2-225, I spritzed them with Apple juice every hour after the first two. I pulled them off the rack at 5.5 hours and basted. What are your thoughts on using a rib rack anyhow? Is there an advantage or not?
  5. Looks awesome and Nando's sauce is the BOMB!
  6. Used Bobby Flay's dough recipe. Really basic, yields two 14" pizzas. Thin crust. I cook them at 500, no deflector on parchment paper. Always fine.
  7. Thanks for taking the time to do that. I've never added celery salt, but I will now.
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