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Found 6 results

  1. Kamado Guru's Mr. Grill World Tour! Locations Visited: 12 States Visited: 9 Countries Visited: 1 Miles Traveled: 19,494 Click to see where Mr. Grill has been! Mr. Grill loves Kamado cooking. He wants to meet you and your grill! It's been a while since he's been on a vacation so I have decided to put him on the road to visit all the great folks here at Kamado Guru. If you would like to have Mr. Grill visit your grilling station, please send me a private message with your full name and address and you will be added to the list. How this works: 1. When you receive Mr. Grill in the mail, photograph him with you and your grill or just with your grill or with some food you have prepared on your grill or whatever seems appropriate to you. Be creative with the photo! 2, Post your photo along with your Mr. Grill photo story in THIS thread! 3. Add your name and address to the log book that is included in the package with Mr. Bill. 4. Re-package Mr. Grill for mailing. 5. Contact me via Private Message here on the forum for a new destination address. 6. Mail Mr. Grill to the new address! VERY IMPORTANT: Mr. Grill does not like sitting idle very long. You should make your photograph, post to the forum, and get him back on the road as quickly as possible after you receive him! I will update this post with Mr. Grill's travel adventures as they happen! HITCHHIKERS! A "Hitchhiker" is something extra that a recipient might include in the package when he/she ships Mr. Grill to you. If you find a hitchhiker in your package, you get to keep it! Good karma insists that you pay it forward with a hitchhiker of your own to the next recipient! Let's have some fun! Mr. Grill's Travel Log: 7/14/2014 - Departed Valdese, NC for Tuscon, AZ (1,974 miles) to jackjumper101. 7/22/2014 - Departed Tuscon, Az for Port Orchard, WA (1,572 miles) to BSA 7/28/2014 - Departed Port Orchard, WA for Murphy TX (2123 miles) to ske1eter 8/11/2014 - Arrived at Roswell, GA with karacooks (839 miles) 8/21/2014 - Arrived at Lebanon, NH with smirak (1147 miles) 8/30/2014 - Arrived in Wichita, KS with mcohen (1631 miles) 9/21/2014 - Arrived in Anchorage, AK with pkinetics (3650 miles) 10/20/2014 - Arrived in Escondido,CA with DerHusker (3723 miles) 12/01/2014 - Arrived in Valdese, NC with John Setzler (2395 miles) 12/8/2014 - Arrived in Duluth, GA with John Setzler @ Kamado Joe Offices (220 miles) 12/11/2014 - Arrived in Valdese, NC with John Setzler (220 miles)
  2. Ok, ok, ok, some of you might consider pizza two days in a row to be cheating, but I've been wanting to try this for a while now, and what better time than a lazy Sunday brunch when I already have leftover pizza dough? Right? Got the grill fired up with a cup of coffee in hand and prepped the pizza ... more of an oval shape ... a little mixed cheddar cheese on the bottom, some thinly sliced salted-and-drained campari tomatoes, some partially cooked bacon, and a sprinkle of pepper: Mr. Grill was fascinated by the idea - maybe a little skeptical, but willing to try: On the riser, kamado at 550° and holding. After 4 mins I added the eggs (one of which promptly slid off onto the griddle): After 4 more minutes, I had this (I used a spatula to relocate the runaway egg as soon as it firmed up): By the time the eggs were done (runny yolk, firm white), the crust was getting a little burnt on the back end. Time to take it off the grill. Slice, and serve with icy cold watermelon and your beverages of choice. A nice brunch out on the patio on a surprisingly cool summer Sunday. It was fantastic and we'll definitely make it again, but I also took away a few lessons: Put the eggs on earlier. They take longer to cook than you think. Right at the 2 mins mark would have been perfect. Make little wells or depressions in the pizza to break the eggs into so they don't slide off the pizza. The pizza wound up being cut into 8 squares and it would have been nice if each square had an egg. Next time, I'll make the depressions and add more eggs. Precook the bacon a little less so that it doesn't get overcooked on the ends. H said either using a thick picante sauce on the bottom or a drizzle of it over the top would have made it 100% perfect. I'll post bacon candy as soon as it cools enough to touch.
  3. Mr. Grill came along to the farmer's market this morning. Parking was tight, so we parked over at City Hall and walked: Right now the market is over behind a bunch of buildings off of Main St while the entire downtown of Alpharetta is under construction. They've already created a nice sign for when it moves back to the main square. Nice veggie selection ... we didn't buy much this time, but Mr. Grill helped us pick out some eggplant and some zucchini. Then we stopped at the stall selling pimento cheese. Oh. Em. Gee. We sampled some of each - as did Mr. Grill. The owner of the business owns a BGE, so I gave him the link to the forum. Maybe we'll see him here. It was crowded and hot and not a lot of opportunity for other photography, so we adjourned to Five Guys. The guy who took our order was happy to pose with Mr. Grill: So many soda choices!! Lunch!! (Every now and then you can justify a burger that didn't come off the grill, right?) H was supposed to take Mr. Grill out for a good time tonight, but apparently he ... well ... he forgot! When I got home Mr. Grill was looking somewhat forlorn and abandoned, sitting on the front table. So we decided to share some of the pimento cheese (the jalapeno & bacon version) and a beer while waiting for tonights dinner. H will be hearing about his neglect when he gets home tonight!!
  4. Mr Grill spent his last full day in Atlanta helping me with some stuff around the house. Based on a recent thread, I decided to do a little sorting of charcoal and to clean out the dust and chips at the bottom of the bag in my storage container. Mr Grill jumped right in to help .. no hesitation. He also helped me to sort some of the smaller stuff to keep in a separate bin: Once all the lump was sorted, he grabbed a scraper and helped me get the last of the old gasket off the grill: At the end of the evening, Mr. Grill was ready for a soak in a hot tub and a shower (he insisted on bathing with his clothes on - I think he's a little shy!): And now he's fresh, clean, and ready for the next leg of his journey!!
  5. I've been in a pizza mood lately - even since last week when we had such good ones. Tonight with H out, Z on kid duty, and me feeling tired and hot and slightly crabby from an afternoon of errand running ... I decided I wanted pizza. I don't care that I had a hamburger at lunch. It'll be a burger and pizza day and I'll work on veggies and health and running 5 miles tomorrow. Stopped at Publix and picked up 8 balls of dough. Most will go in the freezer, but I kept one out for tonight. Cut it into 1/3s and laid it out on the griddle. I didn't have any sauce thawed, so I tossed a couple of halved campari tomatoes ont he grill and let them get all charred. Chopped them up and mixed in some minced garlic: Put them on the dough with some fresh mozzerella, some onions, some olives. (Sorry for the blurry photos - don't know what happened there.) Into the grill at 550° ish for 9 minutes. And Mr Grill and I have dinner. The crust is just perfect - although it stuck to the bottom of the pan in 2 places. I obviously didn't oil the pan as thoroughly as I thought I did. And now I'm full of carby, pizza-y goodness and I suspect I might wind up napping on the sofa all through Outlander. It's a tough life. I tell ya.
  6. Since I have so many images, this is Part 1 of 2: Tonight's cook went MUCH better. Although there is one funny little bit of information that I'm going to wind up posting under another thread. Stay tuned. These are the shells that I was originally going to have with the overcooked sauce from last night. I took what was left of that salvaged sauce, made a fresh batch of my traditional sauce, and added in the leftovers. A whirl with a stick blender and I had a nice chunky mixture for tonight. (And yes I made the fresh batch in the dutch oven which did, indeed come clean!) Mr Grill joined me tonight for prepping the grill. He was excited to see the new grill riser in action for the very first time. He quickly reviewed the outside of the grill and found everything ship shape He took a quick look inside to check out the tomato sauce. I think I got a thumbs up! He stayed out of the way during the assembly process as cheese, sauce, and shells were flying! But he was definitely there to inspect the dish before it went onto the grill. The filling was homemade ricotta, garlic, spinach, a couple of eggs, and some grated parm. Topped with more sauce, some fresh mozzarella, and a little more parm. (No such thing as too much cheese!) Oh, and I used some of the fresh basil from the garden in the filling, too: There is also a peach pie, based loosely on John's Cast Iron Apple Pie recipe and made in the 6" skillet. (Better for my diet to have less pie around!) I'm pretty sure Mr. Grill approved of the pie, too! Both went on the grill at the same time - right around 375°. Mr. Grill helped me reset the vent (he pointed out that it was really hot and he'd rather not stand there much longer!) and we waited for an hour. To be continued ....
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