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    • John Setzler

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

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    • 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".   


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About Rob_grill_apprentice

  • Birthday 01/24/1966

Profile Information

  • Gender
  • Location:
    Edmonton, Alberta
  • Interests
    Grilling, and low and slow, soccer, MZ GOW and sleep.
  • Grill
    Kamado Joe
  1. How did the cook go?
  2. Thank looks awesome.
  3. Looks delicious
  4. Well done John. Good demonstration of reverse sear,
  5. Yes there is typically a stall around 160. Myself I typical target 275 to 300 when I do pulled pork or ribs, just relax while it pushes through the stall.
  6. Glad you got it. It looks good, you will enjoy using it,
  7. Very nice looking pizza
  8. You did the right thing by talking to the police. For any future incident which I hope doesn't happen, I would recommend to record with smartphone, I was video taping a soccer game from one of my friends who coached tier 1 soccer. Because of the way game was going other coach started threatening physical violence on my friend at the end of the match. I in turn, turned my camera and shotgun mike on to other coach making threats and started recording and making everything was getting caught. They asked me to stopped, I replied if anything happens Video will be given to police and to soccer body, they glared at me and they all left the field with no incident happening. It was amazing neck on video how behaviour changed.
  9. Good job on the pulled pork
  10. Nice looking pizza
  11. Your turkey and chickens look delicious.
  12. Great looking sandwiches
  13. I place my junior stand in a Classic stand to get the junior at better height for me,
  14. Tonight I made brisket for the very first time. I followed the recipe in Chris Lilly, Fire & Smoke cook book. Since, I had whole brisket and not just the flat I doubled the specific amounts in recipe. I am very happy with the result.
  15. Very nice looking build. What colour are you staining it?