Leaderboard

Got her fired up and holding at 525. Temp control on these is amazing. Ill never own a BGE again I know that. Good thing for me is I only need to focus on front and lid where I replaced all the tiles.

Raised 1.3M dollars for kid and their families fighting pediatric brain tumors. 94 teams, 4th place ribs

Roasted some sunflower seeds today to add to the already roasted pumpkin seeds to make some sour dough bread. Can't wait to cut it. The crumb-

Drives my son crazy! He has an off-set and just tears through the fuel to cook anything. I lite a baseball size spot of charcoal and after heat soaking I'll have the bottom vent maybe a 1/16" open, and the top vent about a 1/4 to 1/2 turn and hold a rock-steady 215 - 225 all day and into the next if need be. Want to raise the temp 25 - 50 degrees? no problem, just open the bottom vent a bit more. He has to add fuel every couple of hours. I say, look, holds a steady temp and uses minimum fuel...how simple is that?!! I can't repeat here what he says back.

Tiger Prawns are pretty tasty! Friends from New Orleans set out 10 pounds last year. They were good! Colossal Shrimp, oxymoron?

I'm having fun messing with you..........however It would be great to meet you and I really think you would benefit from seeing the 19 TT before you commit on a size. You would know first hand if a 19 is too big or small or just right. Fair warning.....once you see, touch & feel the KK quality..........you will be hooked/finished/toast/hopeless/in trouble....and on the phone with Dennis!!!!! You make the trip and I'll buy the steaks

Jon I will take you up on coming to Syracuse just have to find a free weekend to do so, but before I get mine I will be there with bells and steak!

Garvin, Jon, just offered you the chance of a lifetime, go for it.[emoji5]

Garvin, Troy, NY to Syracuse, NY - 2 hrs. 19 min. Map

@Stile88 I wouldn't mind a 22tt or 23 as my first one but at this point the 19tt is the only one in the budget! I could save a little longer to get either one but I want to start cooking asap maybe I should save a little more and get the one of the larger KK I mention. Dang now I want to get a larger one and you aren't the only one who said go bigger, something to really think about. Garvin

Not in a million years. My work had a satellite office in Alhambra and I was expected to go down there once a quarter. You would not believe the difference between Northern California and Southern. A whole different world/mindset down there.

Here's a picture of me and a friend 10hrs after desert shield turn to desert storm finishing triage on Iraqi soldiers, 15th Evacuation Hospital-18th Airborne Corp! Some of you might recognize the name of the hospital as the place where General Patton slapped that soldier suffering from what we now know as PTSD! Garvin- I'm the short one

A little late to the party but, yes THANK YOU FOR YOUR SERVICE!!

The New Zealand location and the sense of humor made me think of Aussie Ora.................... QuickThinker.mp4

1 cup of red wine 1 cup brown sugar ¼ cup apple cider vinegar ¼ teaspoon allspice 1 can tomato sauce 3 tablespoons tomato paste Salt and Pepper to taste Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan. Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick. Good for ribs! Garvin

Thanks, Garvin.:)

what ever you pick is going to be a great choice but those colors you are mulling over is a great start you sure you dont want to go bigger lol my buddy has the 19 tt and loves it and its just him however there has been talk of a second

CC no kids so it's going to be with me in my crypt Garvin

That's lamb done right, Tony! Kudos.f

It's probably one of the hardest things for new folks to adapt to - not fretting exact temperatures! Cardinal Rule #1 - Don't chase the temperatures! Like others have said +/- 50F dome temperature is nothing to sweat about on just about all cooks. Constant fiddling with the vents to hit an exact temperature is just wasted effort and overly frustrating.

Ditto. Just a waste of rub.

If you think the flat was a tad too dry, there's always burnt ends (aka Meat Candy)! It wouldn't be an Aussie dinner without Dee's salad!

Been listening to George Carlin lately, have we?

It is as blue as blue can be.

It's funny, if someone asked me my vent settings to get a certain temperature, I would have no idea. A little bit here, a little bit there.... but it always lands right around where I want it to. I'm not one that worries too much about 50-75 degrees either way of my temperature. Somehow, the KK always seems to know what I want.

That is some kind of deep blue!

I'm still amazed at how intuative this thing is and at how much I can close my vents but like Dennis said airflow even a whisper can get you where you want to be Outback Kamado Bar and Grill

What time is he eating midnight lol Outback Kamado Bar and Grill

I picked up a 10 pound brisket (smallest I could find at Costco) and smoked for 12 hours at 225*. Awful pics I really need to buy a camera. Cleaned and ready for trimming Seasoned with S&P On Bob at 5:00 AM (really bad outdoor lighting) And the finished product Needless to say a 10 pounder is about the limit (real estate limitations) for a 16" TT The point was really good. The flat is always a little dryer so I gave that away. It ate well!

I'm hoping late 2017 or early 2018 I'll be ordering a BB 32"!! Can't wait.

Probably early next week I hope...hoping next Monday...ive been reading forums for tips and hints...very helpful ....trying to improve on this and other things

Maybe you should! http://www.smithsonianmag.com/smart-news/gold-miners-kept-their-sourdough-starters-alive-cuddling-them-180962689/

Outback Kamado Bar and Grill

Please don't post any pics of the sausage counter

Much simpler version is to put the butter & steak in a ziptop bag and do it regular SV water bath. Uses a lot less butter to achieve the same results. I've done that many times. I don't use clarified, but just regular unsalted butter - 1/2 stick (4 Tbl) per steak with a big pinch of the rub that I'm going to put on it before I sear it off.

Got the joke, Doc. One of our local breweries makes a Russian Imperial Stout called Gazprom and the logo on the accompanying t-shirt is a shirtless Putin riding on the back of a bear. I have one. It's hilarious. It's an annual beer, so there's always a release party for it and the kitchen makes up special "Putin" for it.

Holy Sh!t, I'm making that!!! But, the damned recipe is in German! I haven't practiced my German in many years. While I could make out many of the words, (crazy, but I still remembered kartoffeln is potato!) I still had Microsoft Word do the translation - it's pretty funny, but you get the basic idea. Potato Bacon Tart in a Crispy Crust For this you need: · 45 slices Bacon · 5 medium potatoes · 400 g grated cheddar · Salt and pepper So it goes: 1 The slices of bacon in a small skillet put fanned out to a circle. The end of the discs it overlaps the edge of the pan. Its inner surface is entirely covered. 2 Wash and cut the potatoes into thin slices. The bottom of the pan with a layer of potatoes, put out salt and pepper them. Arranged the slices thick with cheese. Repeat the steps twice more. While you're with each layer less potato slices in the pan. 3 To the closing of the artwork you open turn the bacon slices across the middle. Then you bake it at 170 ° C for 2 1/2 hours. The yawning emptiness has turned safely in the middle of your abdomen after eating this rich feast in the exact opposite. Chances are, you fall into a food coma now, and are a while not able to stand up. After a long digestive nap, there is then the next decent portion.

A $47 Caviar taco? Are you freakin' kidding me? I'll eat that when pigs sprout wings and fly to the moon! Champagne with tacos? This is one sad situation for $47! I can eat a $2.75 taco. In fact, I have on many an occasion, especially in College Station, TX when I was in grad school. Great tacos down there. What's with NO BEER? I'll eat until I founder on $1 taco truck tacos. Still ... NO BEER!? How do you road-trip, eat tacos, and never down a beer?

It seemed really hilarious in my mind, I guess not...you know, Vladimir Putin/ Vladimir Poutine. Eh whatever.