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  1. As a s follow-up to my first Grill dome restoration (see http://www.kamadoguru.com/topic/10848-grill-dome-rebuild-project/?p=118416), I'm planning a second Grill Dome restoration later this year. One consideration will be to re-glaze instead of a re-paint. Unlike other Kamado's that use a glazed surface, Grill Dome's have a heat resistant paint surface. The challenge will be to locate a local potter equipped with a kiln large enough to fit the GD. If it proves successful, I may also choose to repaint my original rebuilt GD (see picture below) as it has since chipped again due to some is
  2. Last summer, I was given a "hand-me-down" Grill Dome which had chipped under prolonged exposure to extreme weather. I decided to do a complete overhaul. This included repairing chips, rebuilding missing sections, and a full repaint using a high-temp wrinkle finish. I also ordered a brand-new kevlar/nomex weave gasket which was custom-sized for the Grill Dome (more on that in a separate post). The owners of Grill Dome graciously spent a lot of time with me by phone and via email to explain in detail all the considerations for my project. Below are pictures of the various stages - from
  3. Fellas- I'm doing some research w/ Grill Dome on future designs and one of the things we're interested in is what your favorite color is out of our current offerings? Please vote here and let us know if ya get a sec. https://apps.facebook.com/opinionpolls/poll?pid=ACOO8Cz2QZo Thanks! Steve
  4. My brother has been trying to go gluten-free, so I figured what better time than a KG challenge to find something he could eat that actually looked appetizing. The base recipe for this dish came from http://www.cottercrunch.com/gluten-free-one-pot-bbq-cherry-pork-chops-quinoa/ Most of the gluten-free ingredients. Mixed the quinoa and bone broth, placed pork chops on top. Poured in the evoo, balsamic vineagar, bbq rub, cherry juice, bbq sauce, onion powder, granulated garlic, salt and pepper
  5. After my temperature fiasco during last months challenge I finally decided to order a new lower door assembly to replace my makeshift foil vent. I ordered a new firegrate with the door. Unfortunately the door looks like it was hand made by a 5th grader... Then the real fun begins. I began to take out the fire ring which has been in two pieces forever and had apparently forgotten how bad my firebox was....Yep it fell to pieces, 7 to be exact.... I was able to get the door on but it doesn't fit properly and I could only get 3 of the bolts in. Now I'm attempt
  6. I had a brisket that was just begging to be smoked and well it is the "Beef" challenge so.... I started with a 11lb choice packer, trimmed it and rubbed it with steak seasoning. I was having friends over for some college football Saturday and had a little too much fun Friday night so I was not up early enough to do low and slow. Turbo brisket it was. On to old smokey at 350 indirect with some local pecan chunks. I put a drip pan with the trimmed fat below the brisket. Plated with bbq baked beans and my
  7. After scouring the web for ideas for Mediterranean cuisine, I came across "Tartufata Pizza" and thought I would give it a try. I started with crimini, shiitake and oyster mushrooms that I roasted at 450 for 20-25 mins. While they were roasting I simmered whole garlic cloves in extra virgin olive oil. I discarded the garlic cloves and added some dry thyme to the oil and placed it in a bowl with the mushrooms and allowed them to cool. I spread out my no-knead dough and added the mushroom mixture and fresh mozzarella with a little extra olive oil.
  8. For the July challenge I decided to give duck a try. I had my brother pick up a Culver Farms White Pekin Duckling, Buddhist Style , at Saigon Oriental Market and Deli. The employees gave him a few pointers on seasonings and recommended the Japanese yams to accompany the duck. I saw many different versions of smoked duck and decided to try the tea smoked version. I rinsed the duck and left it uncovered in a tin pan overnight, then rubbed it with salt, pepper and garlic and put it back in the fridge for several hours. I stuffed it with half an onion and a quartered orange and had old smo
  9. For the "Now That's Italian!" April challenge "Pollo arresto con limone, aglio e rosmarino" Roasted chicken with lemon, garlic and rosemary. Base Recipe 1 (4-5 lb) roasting chicken 5 tbsp freshly squeezed lemon juice 2 sprigs fresh rosemary 4 large cloves of garlic, peeled and halved salt & pepper 1/4 cup olive oil 3lbs new potatoes Mix the olive oil, garlic, lemon juice and rosemary in the dutch oven and roll the chicken around in the mixture until it is covered. Remove the chicken and line the bottom of the dutch oven with the potatoes and return the chicken
  10. My "Let's Smoke a Fatty!" entry. A fiery onion bomb with a hidden treasure on the inside. I have never made a "fatty" before so I hit the interweb and came across a link for a bacon meatball onion bomb and thought man that looks tasty so I thought I would spice it up a bit and give it a try. Boy am I glad I did, these things are awesome! Ingredients. This is the base recipe that I found online. I added some twists to fit my tastes. Yellow Onions 1 lb ground beef 1/4 cup diced onion 1/4 cup diced mushrooms 1/4 cup parsley 1/4 cup panko bread crumbs 1 tbsp brown sugar 1 tbs
  11. My "That's a Big Sandwich! " entry. Pastrami and Swiss. I started with a bake at home Rye Boule baked in old smoky for 20 mins at 375. Let it rest for 20 mins. Then cut the entire boule in half and added pastrami and swiss cheese. Out to old smoky to melt the cheese. After 10 mins at 375 Plated shots. Thanks for looking.
  12. Been out of town and haven't been able to use old smokey for several weeks so a pizza cook seemed in order. Since she is 20+ years young I don't do the nuclear cooks. I got her up to 500 and threw on the pepperoni and jalapeno pie. As I hate to waste the residual heat on the cool down, I threw on some corn I picked up yesterday.
  13. I cranked up the Grill Dome to see how it would perform with baking and it kicked butt. The hamburger buns were fresh and soft.
  14. My entry for the "Veggies" challenge. Vegetable Lasagna is something I have been wanting to try for some time. I am horrible with recipes, I almost never follow nor remember them and always have left over ingredients. (See my last Lasagna recipe, I think it may have had enough extra stuff to make a second batch) That being said I made a concerted effort to write down the actual amounts I used this time. Sauce Ingredients. 28 oz San Marzano Tomatoes - crushed 12 oz Sliced Mushrooms 10 oz Rotel 1 Red onion - diced 1 Jalapeno - sliced 1 tbsp Garlic - minced 1 tbsp Olive Oil
  15. My KG December Rib Challenge entry. Beef back ribs with corn and garlic potatoes. I trimmed the extra fat and pulled the membrane and hard fat from the bone side. Next I rubbed them down with mustard and Kentucky BBQ rub and let them sit for an hour. Then it was onto old smokey with a few chunks of mesquite. I pulled them at 175, brushed on some camp sauce marinade, wrapped them in foil and put them back on the grill until probe tender. While the ribs were resting I threw on some fresh corn and a cast iron skillet of garlic and herb potatoe
  16. My "I've Got a Bone to Pick" challenge entry. Spatchcock Turkey with New Potatoes and Asparagus. Injected the bird with Cajun Injector Creole Butter and rubbed it down with olive oil and Kentucky Poultry Seasoning. Put her on old smokey, indirect at 375 with some apple wood chips. Pulled the bird at 158 in the breast, after about an hour and a half. Threw some par-boiled new potatoes and asparagus in a cast iron skillet with some olive oil, granulated garlic, sea salt and oregano to get a little smoke while the bird rested.
  17. Finally bought the Maverick redi chek and trying an overnight butt on old smokey.
  18. Now I see what all the fuss is about. I first tried a cheap frozen pizza and a refrigerated one from Walmart to insure I got the set up right. It wasn't terrible, but then again I have never been a fan of frozen pizza... So then I decided to try semi-homemade, with store bought dough, marinara, pepperoni and fresh mushrooms. The first one kind of rolled onto the pizza stone but I was able to salvage it. Looked kind of funky but it was quite tasty. Made another one Saturday when my brother was visiting and he informed me that I needed to use a lot more corn meal on t
  19. Breakfast is my favorite meal and as I joined the forum after the breakfast challenge I figured why not try a breakfast pie for this one. Ingredients: Ham, pie crust, puff pastry, eggs, cheese. Layer ingredients in pie crust. Top with pastry and brush with egg wash. Pre-heat Kamado @ 400 using indirect set up. Bake for approximately 30 mins or until crust is golden brown. Money Shot. Thanks for looking.
  20. My heritage cook - Warsteiner soaked kraut and sausage. While I don't know our full heritage I do know that there was quite a bit of German and with Oktoberfest in the air (I do enjoy a good German beer this time of year, in fact I'm having one as I post this) I decided to stay simple and try to be true to the heritage theme. Living on the gulf coast we have no shortage of really good sausage choices (conecuh being my favorite) but I wanted to try to stay traditional so I sourced my sausages from the Elberta grocery. They carry the same ones used for the Elberta German Sausage Festival.
  21. Just threw a spatcher on old smokey rubbed with Nature's Supreme Kentucky Chicken & Poultry Seasoning. Now to pop a couple cold one's and wait.....
  22. Today's cook: Smoking a smoked Ham Butt portion. I rubbed it down with my blackstrap molasses, mustard, honey and hot sauce mix, threw it in the old GD with a few hickory chunks at 250 for around 4 hours.
  23. As lasagna is one of my all time favorite dishes and I had never attempted it in the smoker, a Kamado Guru Challenge seemed like the perfect time to give it a try. Sauce Ingredients: olive oil 1 onion, chopped garlic, minced fresh tomatoes or 28oz can crushed 2 6 oz cans of tomato paste 1 tsp oregeno, dried 1 tsp basil, dried salt and pepper to taste 1 lb ground sausage 1 lb ground beef The rest: 1 package uncooked lasagna noodles 15-24 oz ricotta cheese 2 cups Italian blend cheese or Mozzarella 1 beaten egg fresh baby spinach fresh mushrooms, sliced. To ma
  24. Hey guys, I'm new to the forum, and I apologize in advanced for the long post. I have a few questions/concerns over some Kamado grill options. I hope to be able to narrow my choice(s) down with some feedback from you. I have never owned a ceramic Kamado grill, nor have I even owned any kind of charcoal grill. So if I should look at another option, please don't hesitate to say so. I'll only need to cook for a maximum of 3 - 4 people 99% of the time. I plan to use it fairly often (2 to 3 times a week). I have a gas grill if I need to cook more burgers, etc... than these will hold, or i
  25. I must say that these Kamado grills are awesome. This is my third cook on them and I know I still have a lot to learn but man can these things cook. Just made some killer pizza for the family and they said it was better than any restaurant or delivery they've had.
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