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Rob_grill_apprentice

Members Plus
  • Content count

    1,515
  • Joined

  • Last visited

About Rob_grill_apprentice

  • Birthday 01/24/1966

Profile Information

  • Gender
    Male
  • Location:
    Edmonton, Alberta
  • Interests
    Grilling, and low and slow, soccer, MZ GOW and sleep.
  • Grill
    Kamado Joe
  1. Second Introduction

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  2. Greetings from Delaware

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  3. Hi from Niger! Anyone Know About Kamado Jan

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  4. New Akorn owner from SE PA

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  5. New from Knoxville

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  6. The Monolith has finally arrived!

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  7. New 24" Pit boss owner in Sacramento

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  8. Happy New Owner Of the Big Joe

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  9. New Vision S in Canada

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  10. Greetings from an Old Chef

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks and sharing of your knowledge.
  11. New to the Kamado scene

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  12. Happy cooking from Georgia!!

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  13. Greetings. "Newish" Joe owner here from GA

    Welcome to forum. There is lots of great info here. Looking forward to seeing pics of your cooks.
  14. Smash burgers with Brioche buns

    Very happy with today result for brioche buns, I reduced the buns from 150 grams to 100 grams. The first rack was done at 275F resulting in lighter colour also toasted sesame seeds used. The final bun used black sesame seeds was at 350 F. Reason for number of buns was I gave half my dough batch to chef at work for him to bake and eat for his lunch, I dropped it off at 7:30 for him. This 100 g bun size was much easier to put mouth around burger. So tonight I made 6 oz balls for the smash burgers. This time I didn't over bake the buns like I did the first time. Family very happy with today's result.
  15. Soapstone cooking

    That looks very good. You did great job on making 1/2 moon and rectangle.
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