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Found 4 results

  1. 1kg back ribs from my local butcher, cooked using a modified 3-2-1 method over charcoal and cherry wood. And finished with a Bulleit bourbon glaze. Really pleased with how these came out, not fall of the bone but tender and juicy just how I like them!
  2. First attempt at chicken shawarma last night on the Joetisserie. Came out really good, very pleased with the result and so easy. Juicy, tender moist chicken, with gnarled crispy edges. Followed Smoking Dad's recipe from his YouTube video.
  3. Hi, I have been researched over months. First I was looking for a gas grill then weber kettle. Now finally I am seattled down to Kamado style grill. Akron or Kamander are my first choice now. How is the long term user's review on them, will they fall apart after 2-3 years or just some minor issues that doesn't effect the cooking ability. I have never bbq before. I hope I can sear some serious steak on these kamado grill. They are both on sale on my local walmart for 340 Canadian dollar(250 usd). Thanks!
  4. Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
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