gotwood

BBQ Pizza- Pulled Pork, BBQ Sauce, Slivers of Red Onion and Smoked Mozzerella and Gouda Cheese Nachos- Layer of Favorite Chips, Drizzle Refried Beans warmed and thinned with salsa, Drizzled Enchilada sauce, Mexican melting cheese bake finish with tomatoes, guac, sourcream, pickled jalepenos

Wife is smarter than me. She suggested boiling water. Poured over lid, opened in 3 seconds. Supposedly a sister-in-law bought a cover for me for X-Mas. Jim[/quote:22gapd1p] im not sure of how the KK materials can handle this, but in many other materials it would lead to the dome cracking

what tile does this cooker have??

http://www.basspro.com/webapp/wcs/store ... rchResults i have this and it works really good. very nice wok

How long did you cook them for?? Something the size you are cooking should be on the grill less than a minute. Or...cooked by another means for much longer. Squid remains tender when cooked for a very short time..then gets chewie..then gets tender again after longer cooking.

I dont think most tiles are going to be affected by water to much extent. my parents have quarry tile over their concrete stoop on their front vestibule they live in chicago and this get snowed/rained on all the time. been 24 years, the only crack is with one tile and its due to settling and its not even an epoxy grout just a sanded grout with additive(probably latex)

does the size or style of KK ordered affect delivery

what I am talking about is more of a platform with a circular or formed hole in it so the KK would rest inside it.... i.e no legs needed

If I deciced I wanted to get a KK today , how long would It take to get it?? What kind of payment is required to put down?? Does it matter what style/size of KK?? I's probably going with a Gen II.

i believe a saratoga is cut toward the end of the ribroast and beginning of another cut Delmonico -i usually see it from the second description 1. a bone-in top loin steak (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak; 2. a boneless or bone-in rib-eye steak (some insist it is a rib cut closest to the front end of the ribs while others say any rib-eye); 3. a boneless top loin steak (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak); 4. a boneless top sirloin.

that is nice now for your next cook you have some lump

I have a woodworking shop in chicagoland area. I supply materials to builders all the time and would be very interested in appr. per sq./ft. pricing and what you min. sq. ft. orders would be

Well, I went through just about every post. None seem to be related to KK's. On the Contrary there have been posts with people leaving their old kamado's behind and getting KK's and becoming very happy.

the muscovy is great for buying the breast and cooking them medium to medium-rare

http://www.kamadofraudforum.org