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prowe

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prowe last won the day on January 11 2018

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About prowe

Profile Information

  • Gender
    Male
  • Location:
    Billerica, Ma
  • Interests
    Outdoor cooking, fan of football (Pats football that is), hockey and ma.
  • Grill
    Bayou Classic,Big Steel Keg,Kamado Joe

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  1.    Scott Roberts reacted to a post in a topic: PKGO Portable Charcoal Grill
  2.    Brick Pig reacted to a post in a topic: Christmas Comes Early
  3. prowe
    If you use small amounts of wood chunks the smoke won't be thick enough to obscure your view of the TV shows. I think you are fine ,its a great location.
  4. prowe
    Dude, those look great.@babybackmaniac has a original one and loves it. I can’t wait to hear your reviews once you get to light er up
  5. prowe
    I don’t have one and have never had a pk, but if not for my kamado’s PK would be my choice. I suspect it is just a matter of time. Those things seem sweet.
  6.    JeffieBoy reacted to a post in a topic: Dry brine butterball?
  7. prowe
    Oh my, the autocorrect. I apologize. Have gone back and forth on this a few times.
  8. prowe
    I have not bribed Turks that are pre bribed as I have been afraid to over salt it. I have rubbed and injected with butter n herbs. But I have been told that more bringing is nessicary. I have not found this to be the case and have not bribed further, but heck, I am a hack, if I'm wrong let me know.
  9.    JeffieBoy reacted to a post in a topic: Lighting for Night Cooks
  10.    NegativeK reacted to a post in a topic: Lighting for Night Cooks
  11.    jtemple reacted to a post in a topic: Lighting for Night Cooks
  12. prowe
    Dude, that is one great wife! Feed her well.
  13.    prowe reacted to a post in a topic: Lighting for Night Cooks
  14. prowe

    How Low Can You Go?

    prowe replied to Gebo's topic in Kamado Joe

    Yeah, 9 hrs at 230 is no prob. 14 hrs at 230 is also no prob. Haven’t tried lower than that, but if you can sustain a lower temp a longer burn should again be no prob.
  15.    pesto3 reacted to a post in a topic: Tomahawk Steak
  16. prowe
    Dude, I need a bite of that
  17.    prowe reacted to a post in a topic: Tomahawk Steak
  18.    Scott Roberts reacted to a post in a topic: 2nd Generation Summit Charcoal 24" Kamado Grill and Smoker
  19. prowe
    Oh, it is 24 in. It may work
  20. prowe
    Iirc the big joe is 24 in and the first first gen summit is 22in. I could be wrong about that. I dont know if gen 2 is the same size as gen 1
  21. prowe
    You killed it. Hats off. I need a bowl.
  22.    JeffieBoy reacted to a post in a topic: Residual cooking
  23. prowe
    Welcome from another Boston guy. When you say "from LA", is that Los Angeles or Lousiana?
  24. prowe
    4 hrs....lol
  25.    Andrey reacted to a post in a topic: Residual cooking
  26. prowe
    Um, sometimes I pull it and pull it. Sometimes I pull it let it rest then pull it. Fine both ways. Let your schedule determine your method. I think if I were to be real picky I’d let it rest foiled for 45 min. No biggie.
  27. prowe
    When I used to spend a lot of time in Red stick and Nola they had a liver sausage, I think called boudin. I am not a fan of liver, but these sausages were pretty tasty. Try some boudin. I have no clue if eating a pound of sausage each day will relieve medical issues, but it’s a unique flavor, or flavors, as everyone makes them different down there. So give it a try. An old friend told me to order through Cajun grocer. I never did. But heck, worth a try.
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