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tony b

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tony b last won the day on June 22

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About tony b

  • Rank
    Senior Member
  • Birthday 08/01/1956

core_pfieldgroups_99

  • Location
    Cedar Rapids, Iowa
  • Interests
    Cooking, especially BBQ, home brewing, and golf
  • Occupation
    Retired

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  • Gender:
    Male
  • Location:
    Cedar Rapids, IA
  1. I was thinking the same exact thing, Jon! Dangerous territory he was venturing into.
  2. MacKenzie, that grilled cheese was spot on! I would have never thought up using mayo on the outside by myself, but I'm glad that someone else did and shared it! Steve, in all the Cornell chicken cooks that I've done over the years, it never occurred to me to put it on the corn. Will definitely be trying that out soon! No local corn yet (at least another 3 or 4 weeks), but the stuff we're getting (probably from Ark) isn't too bad.
  3. Oops, my bad! I meant it for tangles163.
  4. OK, MacKenzie, where'd you hide the ketchup in that picture??
  5. Second MacKenzie on this one. Better to get the fire started, use a hairdryer (or equivalent) to make sure it's started well. Then, close the lid and spin the top vent open wide, with the bottom vent fully open, as well. I don't pull the bottom vent door out anymore. Too easy to get dust/charcoal bits in there and not be able to close it down completely at the end of cooks (YMMV). If I need to "turbo" the process, I'll pull the guru port plug. Erik, it sounds like you just ran out of fuel. Next time make sure that you fully load the basket, as these very high heat cooks run through some charcoal. Especially if you're doing a pizza and you need to heat soak the KK and pizza stone for at least an hour before you start cooking. Fully heat soaked, you will have almost no rebound effect between pizzas and can cook several in a row without worrying about under cooking the crusts before the toppings are done.
  6. Those poor shrimps never knew what hit them! The meatballs look great, too!
  7. Glad to see you posting again, Larry! Missed you, buddy. Not much help here. I have a wrought iron table next to my grill that's covered in ceramic tiles, so I just set my grates on it as my lay-down area.
  8. They look very insulated for sure. How do they compare to Yeti's?
  9. @Aussie Ora Love the name. Hope it's just a joke and not a Warning Label!! @DennisLinkletter - a good start, but I second erik6bd in asking, Where's the Santa Maria?? Haven't tried the Ghost Pepper one, but the Death Dust will certainly "get your attention!"
  10. Ya'll too funny. Like using a sledgehammer to drive a thumbtack.
  11. yeah, what he ^ said. Charles is one of the Pizza Kings here and has posted several thoroughly tested dough recipes that many of us use now.
  12. Big fan here of Oakridge. Won't do a tri-tip any other way than their Santa Maria rub. Love the Black Ops and Carne Costa rubs, too. Like you said, everything that they put out is great! If you like Oakridge, give Lane's BBQ rubs a shot. They are right up there in my book.
  13. Thanks. It was in our local paper, too. I went looking for an online version to post here, so glad that you found one. I'd have said, so what's the big deal, until I read that Meathead had tried it and thought it was a good technique. Looking to try it on my next big hunk of meat instead of my usual mustard rub. Not quite ready to test it out first on a nice steak, but maybe after I've done a couple of other cooks using it first. Thinking that shrimp would be a good test case to see how moist it keeps them while getting some nice crust on the exterior. I hear ya, MacKenzie. I typically use mayo on my grilled cheese sandwiches to help them brown and get crispy. It works great. I think it was a Martha Stewart tip where I first saw it. So, given that I know it works on that, I'm willing to give it a try on meat.