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So sad but I have been having so many issues with heartburn that are only getting worse despite medications and all the testing. I do have a hiatal (sp?) hernia so that's probably to blame. Anyway I asked what a good game day option would be that didn't cause heartburn and someone mentioned kabobs! I thought that sounded great. That along with the homemade sourdough bread I've been making. Served over some sushi rice. So nice and I got to sleep as well!!!

Made this mop sauce last night. Didn't exactly measure anything but this was basically it: 40 oz or so cider vinegar A little yellow mustard. A bit more more ketchup. 2 fresh squeezed lemons A decent amount of fresh cracked Tasmanian Pepper Berries Some fresh ground pink Himalayan salt. Brown sugar for a little sweetening. Bring to a boil then simmer and reduce to the consistency of chocolate milk. Let cool overnight then strain and mop away tomorrow. Put it on at 7am with average temp of 260*. Mopped once an hour to slowly build a bark. This is after 4 hours. Wrapped in foil at 160* internal then cranked it up to 300*. Pulled at 203* internal. Total time 10 1/2 hours. Only pulled about 2/3's of the meat. Have a nice chunk left in the refrigerator for Brunswick Stew.

Is the ground level or nearly so? If so, the common technique is to leapfrog with sheets of plywood, rolling it gradually. If there is a grade involved, as there was in my case, then the proper technique is to augment the leapfrog with four Army ROTC cadets from a nearby university, cooking them a steak dinner as their reward.

Hello everyone I have been cooking on a Weber (WSM) for many years. I have never used, eaten any food from a Kamado grill. All of my friends have and use various types and name brand smokers/grills. I do want to purchase a Kamado grill. I want to purchase a Kamado because I feel you can do everything smoke, grill and bake on them. I have searched the web and researched other Kamado brands Primo, Saffire, KJ, Monolith and Blaze. I am here to gain knowledge about the product. I have been lurking around here viewing the topics looking at the pictures of peoples KKs (very impressive setups) and I decided to introduce myself and not feel as though I am sneaking around. Background I am married two sons, one rotty also I am a retired Senior Chief Petty Officer from the United States Navy. (26yrs)

I cook some naan bread. This is Raks recipe. I used almost the exact recipe. I just cut the amount of yeast. Using the CI Pan was so easy. I didn't loose hardly any heat during my putting them in the pan, flipping them or getting them out. This will be our go to recepie and method of cooking for now on. They were chewy.. Love that. Also I used Ghee to grease the Pan. Worked Perfect.

I picked up a 2.5 lb. pound brisket on my Fri. day trip. Normally I wouldn't do this but knowing the KK there would be no worries about drying out this small piece of meat. On the grill at 225F at 9:45 AM. BTW, this beef was organically raised without hormones, etc. and was only grass fed. Several hours later when the IT was 165F I wrapped the brisket in brown paper. No pixs but was I surprised at how much it had shrunk before wrapping. Done 203 F and 10:45 PM. About 15 mins later, unwrapped. Sliced. Plated. In some pixs the brisket may appear dry but it was not. I'd do this one again.:)

I only had one of mine left as of yesterday. Keep feeding those birds some of them might be mine.

First of all, thank you for your service. Second, if you are considering a Kamado grill, you've come to the right place. The kk is simply the finest Kamado, and one of the finest grills of any kind available. The construction is far superior to all others, you'll never hear of broken bands, cracked fireboxes, broken domes or bottoms, warped grates, and so on. Look closely at pictures of both the kk, and any competitor, and the differences start to jump out at you. Watch you tube videos of people using their grills, and you'll see things like the kk lid lifting itself, the quality of the stainless grates, and the multiple cooking levels. With every kk you also get another advantage no other company can offer. Before you even buy your grill, you get the support of the owner of the company, Dennis Linkletter, plus he's with you along the entire journey. From purchase, to shipping, delivery, and set up, even some discussions on cooking, he's available. You simply won't hear much about warranty claims with kks, but if you do, it's about how quickly, and completely the situation is handled. In all, the kk is the way to go, I also recommend getting the biggest one you would possibly consider. Or get several, whichever works better for you. Sent from my iPad using Tapatalk

Looks fantastic .I need to do a brisket Outback kamado Bar and Grill

Looks sooooooo tasty.

Kickin' it old school, Carolina style!

Just some quick yummy Smash-burgers today[emoji16] Sent from my iPad using Tapatalk

Yum looks rather tasty. You guys amaze me with these wonderful cooks