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Hello from Memphis! My name is Blake Carson and I'm excited to be apart of this kamado loving forum. My background is Brazilian Barbecue and I'm here to contribute and also help answer any questions anyone may have about the new kamado carson rodizio cooking technique. Should be alot of fun being introduce to an entirely new and different way to utilize your kamados. By all means reach out to me personally. I'm here to inspire a rodizio revolution and love meeting new avid BBQ and Grilling peeps. Cheers! World Rodizio Revolution is Coming Blake
We started out with a sausage & cheese appetizer plate that had some sticks of cheddar and some smoked kielbasa (or something similar) that had some of their dry rub on it along with some dill pickles and banana peppers... I had a pork shoulder plate for dinner that had a mound of pulled pork with a couple toasted buns and sides of bbq coleslaw and baked beans.... I have learned one honest fact about being a serious backyard BBQ cook (as most of us here are.) It's hard to go out and buy BBQ that is as good as what we make at home. This BBQ was as good as any I have ever bought though.