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Showing content with the highest reputation on 03/18/2021 in all areas

  1. Troble
    Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas
    5 points
  2. MacKenzie
    Made some burger buns yesterday and today had a late night cheese and chili snack, for lunch it was a grilled chicken sandwich.
    2 points
  3. Troble
    I put the drip pan on the lower grate to act as an indirect shield then out tromp king on top grate. Slice meat off stick, baste meat on stick with marinade, let sliced meat cook in trompo king tray below in its juices. When it’s time to slice the next layer you remove meat from tray, slice, baste, repeat
    2 points
  4. Buzilo
    Well done! Sent from my iPhone using Tapatalk
    2 points
  5. Syzygies
    I've bought and used this, even though I have a serious library of KK coconut charcoal. This has more flavor, reminds me of the best roadside grilling on my trip to Thailand. Try a box, no matter what, then you can form your own opinion where it belongs in the firmament. It's worth a try: Pok Pok Thaan Thai Style Charcoal
    2 points
  6. Buzilo
    Thank you! Sent from my iPhone using Tapatalk
    2 points
  7. Forrest
    Sent from my iPhone using Tapatalk
    2 points
  8. Buzilo
    Shawarma & desert .... smoky
    2 points
  9. Forrest
    Beer bratwursts for lunch. Sent from my iPhone using Tapatalk
    2 points
  10. MacKenzie
    Thank you, Basher. You will find quite the flavour different when you do your own grains.
    1 point
  11. Basher
    Lovely looking buns Mac. I may have purchased one of these this week?? https://skippygrainmills.com.au/schnitzer-vario-stainless-steel-hopper.html Found it on Gumtree. It’s harder than it should be sourcing whole grains here.... considering we are one of the worlds largest supplier of wheat and other cereals. Fishing this weekend so may dust it off next weekend. Sent from my iPhone using Tapatalk
    1 point
  12. Forrest
    Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here. Sent from my iPhone using Tapatalk
    1 point
  13. Wingman505
    I ordered the larger one, lol.
    1 point
  14. tony b
    Not tried this one. There's one at Korin that I get for the yakitori that is very close to cocochar. Sumi Charcoal | KORIN
    1 point
  15. tony b
    2nd Robert. You have an air leak somewhere. I shut mine down when I bring in the food and by the time I'm done cleaning up after dinner, the fire is out. I typically look for a 100F drop in dome temperature.
    1 point
  16. alimac23
    Thanks Buzilo! I’ll order one of those. Sent from my iPhone using Tapatalk
    1 point
  17. Buzilo
    Trompo king https://dicksonbbq.com/collections/trompo-king/products/trompo-king-3-0 Sent from my iPhone using Tapatalk
    1 point
  18. Buzilo
    Thank you Forrest! Sent from my iPhone using Tapatalk
    1 point
  19. Troble
    Nice job @Buzilo
    1 point
  20. Forrest
    I can’t figure out wether I should be focusing on that spit or on the beautiful pebbled 42... Well done. Sent from my iPhone using Tapatalk
    1 point
  21. Buzilo
    Additional photos
    1 point
  22. Buzilo
    🔥 in ✅ first cook - pizza
    1 point
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