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Showing content with the highest reputation on 03/28/2015 in all areas
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I don't have a KJ and don't spend time on the site, but the red immediately made me think of that brand. I would go with something that demonstrated the tile or pebble texture. From a visual standpoint, that is what makes KKs unique.2 points
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You boys just come on down! We'll fire up TheBeast, drink some whiskey, tell a few lies, burn some meat, and smoke some pork. I'm thinking a suckling pig would do just fine! All y'all are more than welcome! As for charcoal, I just restocked ... 250 lbs of FOGO to go with the 500+ lbs of KK Coconut charcoal in the garage!2 points
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Made some crispy potato latkes while the scallops were in the bath at 140F for 20 mins. Seared the scallops in ghee to add some colour. Interior view of the scallops, moist and tender:)1 point
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The rest of the scallop dinner is SV scallop chowder made with the juices from the scallop SV bag. Never throw those those juices out, they are worth their weight in gold Onion, carrot, potato, salted chives, white pepper, ginger, a little corn starch, milk, water and green onions were added to the bag juice:).1 point
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Normally I would just do this entire cook on one kamado but last night I was feeling a little adventurous. Sizzle corn on 14" kamado. Steak taco meat on outdoor Wok. Baked Tacotillas on 19" kamado. Sorry for the sucky money shot. I can't wait to do this on a KK.1 point
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We get them too! Just too early for us yet. We've had our share of F5's in this state. Little town of Parkersburg, IA got completely wiped off the map by one a few years back.1 point
