Ducaticraig

Re: Big Bad 32!! Chris, congrats on your purchase. Let's see some pictures. Sent from my SCH-I605 using Tapatalk 2

Re: Got Married, KK Front and Center! Larry, we all know your KK so now it's time for you to hold the camera and your beautiful wife to do the grilling. CONGRATS to you and the two women in your life (Wife & KK) Sent from my SCH-I605 using Tapatalk 2

Re: First 3 available Ultimate Big Bad 32" grills shipped Absolutely amazing! Sent from my SCH-I605 using Tapatalk 2

Re: Just learning about our new KK Excellent response mg. Sent from my SCH-I605 using Tapatalk 2

The site is up and running and Tatonka Dust is NOW available! If you have not tried this it could end up being your favorite go to meat/steak seasoning. To order, go to http://www.OwensBBQ.com Sent from my SCH-I510 using Tapatalk 2

Re: Covering your KK I love the cover! That is the first two tone cover I've seen. White & Brown, did you pay extra for that? :) Sent from my SCH-I510 using Tapatalk 2

Re: Pulled Lamb Josh, great job on the pulled lamb. Picture sure looked good. Next time you will have to invite me for some delicious food off the KK. There's always a reason to visit Hawaii, this is just another one. Sent from my SCH-I510 using Tapatalk 2

Re: Pumpkin & Corn Bread Pumpkin Muffins

Easy to bake and quite tasty. Corn bread

Re: Great results right out the gate Very nice, great cook and thanks for the pictures. We all love pictures. Sent from my SCH-I510 using Tapatalk 2

Re: Any guesses? On my cell phone the picture is inverted. Sent from my SCH-I510 using Tapatalk 2

Re: Foil pork butt? I have cooked some butts on my KK and pellet grill and have enjoyed the outcome. There are some who love a good bark on their pork butt which you really won't get when you use foil. I add rub to the butt and inject it with some apple juice, salt, and brown sugar and then cook/smoke it at 225-250. When the internal temp reaches around 160 I pull it off the KK and foil. I add a small amount off apple juice to the butt, foil and place back on the KK until it reaches anywhere fom 195-205. From there let your butt rest in an igloo for 30 min up to a couple hours and your ready to pull your pork, add your finishing sauce and enjoy. This was a little 3 lb. pork butt which I felt was to small and a waste of time to cook. I like, at minimum, a 7 lb. butt to cook. Sorry I did not take any pictures of the butt before pulling. I don't have any prize winning recipe to share but I'm sure others can provide you with some more information. Sent from my SCH-I510 using Tapatalk 2 n67384

Re: My new cook area ! I would tell you I'm jealous of your KK but I have one. Can you send me a PM regarding your experience with the Evo? Before I purchased the KK I ordered an EVO but cancelled the order last minute. Next question, when will you invite everyone over for a cookout in your AMAZING outdoor kitchen? I could build one but I would have to sleep in the same area as I would have to rent out my house to afford the outdoor kitchen. LOL!!! Love your setup! Sent from my iPad using Tapatalk HD

Re: I was robbed again.. ;-( Dennis, I would suggest night vision video cameras along with some type of motion sensor to light up the property if tripped. If that does not work I know of a couple places who raise and sell beautiful attack German Sheperds. Sent from my SCH-I510 using Tapatalk 2

Re: Pulled Beef (chuck roast) Cook - Video Larry, thanks for the video. I'm always learning so keep the video's coming. I may have missed some of the video but did you have a foil pan below the roast and what wood did you end up using for smoke? Sent from my SCH-I510 using Tapatalk 2

Re: High(er) heat Prime Rib Is the sear grate the upper grate turned over and place on the basket? Sent from my iPad using Tapatalk HD

Re: High(er) heat Prime Rib Can you explain the difference between the lower grate and sear grate? I'm aware of the lower grate but not sure what the sear grate is? As you can see, I'm still learning about my KK. Thanks Sent from my iPad using Tapatalk HD

Re: First cook with Modified Sear Basket Thanks for sharing. I got my sear basket but have to start using it. So how do you like the modified sear basket? Sent from my SCH-I510 using Tapatalk 2

Re: Ribeye Roast cook Nice job Gary, would have loved to see the pictures. Are you sure you really cooked a Rib Roast? I thought I saw you purchasing some burgers at MacDonalds. You know what they say, No pictures, it did not happen. Happy New Year buddy! Sent from my SCH-I510 using Tapatalk 2

Re: Pizza Stone - direct or indirect? I second that motion! Some may say get the KK even warmer than what was mentioned. Either way your pizza will be fine. Sent from my SCH-I510 using Tapatalk 2

Re: New KK in Hawai'i Josh, congrats on your new KK. Also want to thank you for your write up as to your location in Hawaii. Sure makes me want to take a vacation again. Take care and I look forward to some pictures of the ribs you cooked or are going to cook. Sent from my SCH-I510 using Tapatalk 2

Re: Merry/Happy Holidays and a Happy New Year Dennis, Happy Holiday's to you and your family. This year you have given me the best gift I could ever ask to purchase. I'm sure that sounded strange. I only hope others who are the fence deciding whether or not to purchase a Komodo Kamado take the plunge. I did and now have the bug to get a bigger KK. Do I need it, no. Do I want it, hell yes!. Again I want to say thank you for providing the consumer such a high end grill. I want to wish everyone a Safe and Happy New Year. I look forward to a great 2013. Sent from my SCH-I510 using Tapatalk 2

Should I cook to 190 or 205? Whats the difference in texture? I have a 7lb pork shoulder no bone Sent from my SCH-I510 using Tapatalk 2

I just tried Blues Hog Original BBQ Sauce and Blues Hog Smokey Mountain BBQ Sauce and loved them both. I've tried many BBQ sauces and finally found these which are really good. Both are on the sweet side with the smokey mountain having a little more smoked flavor. If you like a nice sweet BBQ sauce give it a try. Here are some ribs cooked with Blues Hog Smokey Mountain BBQ Sauce. Really finger licking good! Sent from my SCH-I510 using Tapatalk 2

Re: Portuguese Chicken Nice job! Food still looks great for being a tad on the dry side. Sent from my SCH-I510 using Tapatalk 2