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Showing content with the highest reputation on 01/08/2019 in all areas
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The "Cold Smoker" from Dennis works well for stealth mode...
3 points -
My double bottom "trumpet mute" came. What was I waiting for!?
3 points -
To me,..............It looks like Steve had one too many brewski's and made that inlay!!!!!3 points
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I'm hoping its directions to where I left my bottle opener.2 points
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Great, Steve, can't remember what that design is, that's why he has us all guessing.2 points
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I did have too many but it was during the design process if I remember correctly.2 points
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Such a difficult size. Too much for one, not enough for two...2 points
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Leftover short ribs for breakfast. Bacon, hold my beer!
2 points -
You should have one at every pole for the convenience of your guests, such as these. Looks professional, good job. Here is his cousin
1 point -
Dennis got off his plane, and fixed the forum before going to bed.1 point
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lol, I hate having that kind of responsibility. All will be revealed soon (I hope).1 point
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Outback Kamado Bar and Grill1 point
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Hanger steak turned out well. .on they go.. Looking good .. Done. . And plated. . Outback Kamado Bar and Grill1 point
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I watched a guy make char siu pork on the grill on TV so I said to myself, "Self, if it goes on the grill, it's got to be better on my KK." All of that happened in the flash of a neuron or two and the decision was made. So I found a million recipes, picked the one out below and then bastardized it to my liking. I bought a bone-in shoulder with the skin on, deboned it, cut off the skin. I sliced it into strips (sort of) and marinated for 24 hours. I left out the honey, added brown sugar, and substituted rice wine vinegar for the sherry. I did not rub it with the rub the recipe said. I reserved about a cup-and-a-half of the marinade to use as a baste. I put it on the KK at 250 with some apple chips. Left it for about 3 hours, put it in a foil pan and sealed it up for an hour. Cranked up the heat and basted for about 15 minutes and it was completely awesome. Better than anything I've had in a Chinese restaurant. http://www.meatwave.com/blog/smoked-chinese-char-siu-pork-shoulder-steaks-recipe Sorry about the crappy picture. We were just about to tear into the pork when I remembered it all doesn't happen without a pic.
1 point
