bosco

looking good so far!!!

CC I ise the dry bald me container. It's wonderful. You can do it with the regular container but if it gets to hot it will turn it into a paste. I use the dry container to revue hardened rubs and I grind down dry peppers etc with it. Definitely a good investment for me

I beieve that the term is.... Dammmmmmmmmmmmm!!!!!

Thank you!! I buy the bags in the potato chip aisle of pork rinds. Then I grind them into a powder with my vitamix

Awesome!!!

I love this dish. We had a nanny live with us for 5 years and she taught me how to make it.

Thanks buddy!!! I love setting up a good shot!!

Crazy right. Grind pork rinds into a fine dust then coat the wings. Cooked indirect at 350 for 40 min. The grease from the rinds essentially fried the chicken wing. Super crispy and tasted great. A true treat but have yet to repeat it out of fear of my heart exploding lol

Thanks guys. For me Kamado cooking fit my style best. I like doing unconventional things on the grill. American BBQ is good.... But I am not a huge smoke water. I like the typical BBQ but le trying to get creative. When I look at my year one photos I am embarrassed with what I produced to be honest. But the cool thing is seeing my development over the years. I really can't wait to see what I come up with I. The future with my new set up!!

well I am sitting back and waiting for my new grills to arrive, I had a chance to go through my food pic folders and realized that there are a lot of you that have not seen my cooks that I post on social media and other forums. I thought I would make a post of my favourite pics from this past year. I only hope that next year I can up my game and continue to improve on my cooking techniques!!! For some of you this will be a repeat, but for others some new photos I hope... I love viewing my old photos to see how far I have come.... and how far I still have to go!! My NOLA love!!! went from bosco to bosceaux!! Louisiana chicken pasta my first jambalaya with home made andouille sausage fresh home made chorizo and andouille sausage I have tried my hand at asian cuisine Orange chicken on the kamado Filipino Pancit my love for everything mexican fresh carne asada mojo with flank steak and pico de gallo (my go to dish) stuffed peppers in home made enchilada sauce mexican quinoa salad with spicy chipotle mahi mahi and adobo shrimp fajitas on my new skillet My attempt at middle eastern Chicken Schawarma is one of our favourite dishes. I have perfected this recipe over two years American BBQ brisket attempt fresh home ground and pressed chuck burgers beef short ribs pulled pork 35 day aged ribeye I even cook healthy from time to time Veggie Pasta fresh roasted vegetables ground turkey stuffed peppers always room for some lamb!! stuffed chicken and asparagus I have tried to be fancy buffalo shots with wings battered in pork rinds and Canadian poutine with maple syrup smoked bacon and my attempt at dessert

A friend through the BBQ world had a family member on that boat ckreef. Terrible story... tragic..... JonB, you are quickly in need of a nice tri-tip visit after those negative comments mister!!!

awesome info guys!! Thanks I am really feeling comfortable with the learning cover with these new grills!!

Ok I guess you are all right !!

bastard!!! lol

I can't wait for the next victim to join here and take my anxiety and torment!!!! lol

I'd rather get cattle prodded my fraternity symbols then go through this abuse lol

I'm getting really excited to get going!!! I have been reading up like crazy over the past few days. I just can't wait to get going and learn these new grills!!! It is so crazy, that I have yet to read a complaint about KK. Hogs fan had a small issue, but that is the only one that I have seen. I just love the fact knowing that I will have worry free grills!!!

you guys cut me deep

I can't believe how little air flow in can work??? That is incredible to be honest!!! I think I may treat the left side dial as the gas peddle so grilling and high heat, and the right side dial for low and slow and fine tuning only. I need to get use to the idea that the top vent plays a far greater roll with a KK than it does with a conventional kamado I will play with it too, and memorize locations of dials for my standard temps that I cook at

For a guy who wants more La Bomba spread this isn't very nice Robert!!

So the NP1 route began for the Frankfurt express. Start It left Singapore on the 3rd and is about to make its next stop. Stop #1 It will hit Laem Chabang Thailand in 3 hours and depart on the 6th Stop #2 It will arrive in Da Chan Bay on the 9th and depart on the 10th Stop #3 It will arrive in Hong Kong on the 10th and depart on the 11th Stop #4 The only stop that matters!!! It will arrive in Vancouver on the 24th!!!!!!

first rule of KK club is photos !!!

reviving this one for a question for CC I have reviewed the chart that was posted and it makes a lot of sense and provides a rough guide to get going. I just would like a little more clarification on the dual vent bottom and how the left and the right dials work. From what I read from you're above post CC the left dial is the main setting and the right dial is for small temp changes?? Why would you use the right dial instead of the upper vent setting for fine tuning?? or does the top vent make drastic changes??? I am looking for some better understanding of the dual vents as both my 23 and 32 come with this factory installed thanks

I just read this post from start to finish. So funny how close our posts were tiny. Another interesting fact, is that the boat that delivered youre KK to Canada is the same one that is delivering mine!!

I think you need another KK mac!!!! Do it!!!