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Showing content with the highest reputation on 08/07/2016 in all areas

  1. Great effort to hold off the U.S.A and Canada and set a wold record in the 4 x100 relay and how amazing for the Campbell sisters http://www.abc.net.au/news/2016-08-07/rio-2016-cate-bronte-campbell-lead-australia-to-relay-gold-medal/7698410 Outback Kamado Bar and Grill[emoji621]
    2 points
  2. Nice little write up in United Airlines Magazine..
    2 points
  3. Well things turned out really good. The smoking pot gave me a wonderful smoke ring and the brisket was even better then my last one. I finally got the hang of brisket sauced and back onto the grill
    2 points
  4. Great photo I would have hung around to cool Outback Kamado Bar and Grill[emoji621]
    2 points
  5. CK and SK, that just had to have been a lot of fun.:) Fortunately you got pixs to prove it.
    2 points
  6. I have been wanting to order one of these off the Internet for a while to make up a batch of aged Devil's Lemonade. Found this today in a local liquor store so Mrs skreef bought it for me for my birthday. Contents included: 2 liter white oak barrel, Stand, Plug, Tap, Tasting glass, Funnel and 3 x 5ths of 84 proof unaged, clear whiskey. Will post some more pictures as the process continues. Sent from my XT1585 using Tapatalk
    1 point
  7. We went into Macon early this morning to do a little shopping. Our first stop was a Barnes and Noble bookstore where a sign said Myron Mixon would be there at 2:00 pm for a book signing. So we altered our plans for the day and hung out in Macon until 2 pm. . It was a pretty kewl event. He spent almost an hour answering questions. Even gave out a butt injection recipe to Mrs skreef and gave some general injection thoughts. . Pics or it didn't happen ...... . . . . . . . . You know me better than that - LOL Turned what was going to be a normal boring day into a kewl day. That and Mrs skreef got me an awesome birthday gift. Sent from my XT1585 using Tapatalk
    1 point
  8. Another day in Tennessee. Cooking and seeing wildlife in your back yard. This is my first Boston Butts on the KK. Internal Temp was 195 degrees when I took off the grill. Very low and slow cook for 14 hours.
    1 point
  9. This is on my list. My home built ofuro tub can reach the required temp. What say you for your pig? http://www.eatmedaily.com/2009/03/the-trojan-hog-on-hestons-roman-feast-video/
    1 point
  10. Did you use to be on the old Green Egg Forum ? Congrats on the new KK. I am trying to figure out what to do with my BGE XL. I would like to one day add a 32"KK.
    1 point
  11. Be careful, we don't want Bosceaux getting a big head even if he deserves it! Rob
    1 point
  12. Well estimated delivery is Aug 15 trucking company is going to call me this week as we get closer to me cant wait going trough grill withdrawal lol
    1 point
  13. it is a flat iron skillet never used for pizza. I like this one as there is a small lip all around that prevents juices and sauces from falling into the fire. Everything stays on the skillet!
    1 point
  14. OK I have no clue that sounds alot better Outback Kamado Bar and Grill[emoji621]
    1 point
  15. Nope, the smaller the barrel the more surface area per oz of liquor there is, so 3 - 4 months ageing in a barrel this size is like 4 - 5 years ageing in a 55 gallon barrel. Sent from my XT1585 using Tapatalk
    1 point
  16. I will check this post in 8 years lol Outback Kamado Bar and Grill[emoji621]
    1 point
  17. All big butcher/meat producers cryopac meat. It came to the grocery store that way straight from the origin slaughter/butchering/processing plant. As long as it's kept below 40* it can easily be kept in a cryopac for 30-60-90 days. . It's the meat you buy in a grocery store that's been repacked in Styrofoam w/ plastic wrap you have to worry about. It was delivered to the grocery store in a cryopac then opened, cut up and repacked. Oxygen and contaminats hit it. Now you have a seriously shortened shelf life. . Original cryopac kept below 40* will last a long time. Sent from my XT1585 using Tapatalk
    1 point
  18. Well I just hope you don't do too much tasting along the way and end up with an empty barrel before the due date.
    1 point
  19. Yes. For a novice like me the blue tape helps.
    1 point
  20. Sign me up for one. How can I get one?
    1 point
  21. Epiphyllum is the name of the flowering cactus... My brothers and I each have a piece from a cactus that my father once had and the plants are probably along the line of 35 years old . We each get a bloom or two each season, here is mine from earlier this year... It is time to replant mine in a new hanging basket and I have to admit I rather neglected it lately so it has been in my backyard in a corner getting rehydrated...
    1 point
  22. Thanks guys! I have a punched veggie basket that I currently use on my Weber Kettle. @CeramicChef I did not know there were bigger options out there. That would be really helpful, so I will definitely check it out. @bosco - I will look for that pizza stone as a griddle would likely be useful. Do you use it for asparagus? We do a lot of grilled asparagus and while I love it, keeping it from falling through the grates is a constant battle. I have eaten quite a bit of asparagus cooked by the inadvertent "directly on the coals caveman method"
    1 point
  23. I've posted this once already, but it seems appropriate. Rob
    1 point
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