Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
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Garvinque last won the day on February 21

Garvinque had the most liked content!

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About Garvinque

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    Senior Member
  • Birthday 05/19/1968

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  • Location:
    Troy NY
  1. That sounds like something up my alley, thanks for the link! Garvin
  2. Ok I'm moving in!! Garvin
  3. One of my go to woods for pork butt or ribs haven't mixed with any other woods yet but your suggestion of peach and sugar maple sounds good! Garvin
  4. Bruce on the pork collar never made one, but the Tri Tip use a classic Santa Maria rub 2 TBS of Kosher Salt 1 TBS Black Pepper 1 TBS Granulated Garlic 1 tsp parsley flakes 1/2 tsp cayenne pepper(Optional) not a part of classic rub but I love some heat If you can get Red Oak Wood-Great but white oak or pecan will do Garvin
  5. Pecan Squares: Cream Cheese Crust 1 8oz package of room temp Cream Cheese 3/4 cup of room temp Butter 1 cup of Sugar 2 tsp Vanilla extract- The real stuff Please 2 cups of All Purpose Flour 1/2 tsp of Baking Soda Beat Cheese, Butter, Sugar, and Vanilla until well blended add flour and baking soda mix well and place in fidge for 30 minutes Preheat oven to 350* F Press dough down into a 15x10x1 inch pan I use the disposable pans, bake for about 20 mins or until lightly brown. Allow to cool but don't let cool completely when you pour the Pecan mixture over the crust it needs to be slightly warm, if you let cool completely as I did the first time I made crust gets to crumby. Pecan Mixture 1 cup light corn syrup 1 cup brown sugar 1/3 tsp salt 1/3 cup melted butter 1 tsp vanilla 3 large eggs slightly beaten 2 cups of roasted pecans (chopped) First mix together everything but eggs and pecans once blended add the slightly beaten eggs when they are blended add pecans in mixture pour over crust and bake for additional 20 minutes and allow to cool for at least a hour before serving. Enjoy Garvin
  6. I think the best and funniest Ad campaign in history!! Garvin
  7. This happen today in Queens NY!
  8. Owensboro and Pikeville Kentucky and probably other parts of the state mutton is BBQ more than pork or beef, heck even in Evansville IN where I have family they eat mutton a lot! Garvin
  9. Talking about a start to finish day. Garvin
  10. Prior to me making your dough recipe i had made a batch which i froze and i needed to get those cooked because your recipe was what i plan to use from now on. So these last three pizzas have been my old dough recipe. Haven't used the pan on the last two cooks, just parchment directly on stone- Garvin
  11. This the best one yet, 10 inch on a 550 degree stone and 10 minutes in Kamado! Garvin
  12. I think we can all say this could have been me or my child, so please send will wishes to her and her family- Ashamed I'm not, so I am sharing with you all!! Garvin
  13. Carrot Chickpea Burgers Servings: 6 burgers INGREDIENTS 15.5 ounces chickpeas, drained & rinsed 1½ cups oats ½ cup shredded carrots ½ cup diced red onion 1 egg 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 teaspoon olive oil ½ lemon, juiced 1 tablespoon olive oil Burger Toppings Whole wheat burger buns Tomato Butter lettuce Red onion Avocado PREPARATION 1. In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined. 2. Add lemon juice and blend again until well-combined. 3. Scoop the mixture using a ⅓ cup measuring cup and form patty in your hands. 4. Heat a tablespoon of olive oil over medium-high heat. Cook the patty 4-5 minutes on each side, or until golden brown. 5. Assemble with your favorite burger toppings. 6. Enjoy! I would eat a couple of these!! Garvin
  14. Tony that looks like your part of the country! Nice backdrop!! Garvin
  15. I guess we all had them at some point-LMAO! Garvin