Duk

After cooking a pound of thick apple wood bacon thought how the rendered fat would be on some baby backs

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So tomorroww i'm rubbing with bacon fat and then patting a rub on them for a few hours...I figure when they start coming up to temp the bacon fat sill slide off and leaving a flavor of a hint of bacon ?? who knows gotta try

Re: Kamado Smoked Chili

Right there....Awesome!!! Thank you

Re: Order placed and now the waiting starts.....

Really like that color & tile combo---you'll have it fired up before you know it

Re: Total Cooking Surface Area?

makes my head feel alot better!!~ Thanks Doc

Re: Whatcha think? OTB Shaped Heat Deflector

I would say YES

Can anyone tell me why when I click on a pic in the forum to enlarge it it doeswn't do anything??

Thank you

Re: Ok, so we have a new look...

same here on my desk top

The only thing I don't like on a Global personally is the handle. If you have wet hands it's slippery

Have you at least got dressed yet

My mistake when I got my KK was I never latched the top down all the way---there is, are 2 positions on the latch make sure you have it closed all the way

very cool --love the beans--- look so real

T Rex I am I allowed to say " I'm jealous " nice catch!!

That actually made my mouth water--nice job smokeylips

Tacked a 1/2 sheet of 3/8" plywood to the edge of the pallet and rolled it off...............

same here, no prob at all

I had the same problem with my POSK---never had it with my KK--same conditions and usage--my POSK seemed to suck the water like a sponge if it rained---NEVER happened with my KK from Dennis-

Just my 2 c

Dude--- I mean Dave, You are one fast ,turkey tyin Dude....Nice job

OHhh the Agony

Congrats Have fun--you will definately be " The Man " when Agggie is puffin away and your neighbors smell that Pork Butt

Look in " Cooking Pics " under " EZQ CHX Start to Finish " show pretty much how I do it and it works every time Edited by moderator to include link to thread mentioned above:

viewtopic.php?t=2360

i like to salt the chicken the night before with Kosher salt and put it in the fridge uncovered. The salt pulls moisture out of the skin but not the meat--leaving a nice skin ready to crisp up while cooking

Good memories Dave...and a great story. Some of my fondest memories were watching my Dad and his " crew " making salami , drinking their homemade wine and alot of laughing

I think this video is pretty interesting....thought some would find it as such too

http://www.guardian.co.uk/lifeandstyle/ ... rk-italian

very nice--Dennis came out with that design after I got mine--That is one of my favs.

We were all smiling as we imagined 2 boned out and mushroom stuffed chickens with 2 racks of ribs on the grill below them--not to mention the pasta with pesto and the cheesecake to finish it all off

nice--I love grilled corn on the cob as much as a burger