Shuley

I feel like the moisture content in chicken is the most dramatic. All other chicken tastes dry by comparison.

I have a fig tree....a huge one actually that grows when larger and more agressively every time we cut it back. Problem is....I don't particularly like figs. If I see a good application for them that may change. They just seem so....plain.

Glad to see someone else trying out the smoke pot! I'd been happy with my results.

I have always cooked mine at 225. The next one I do I will experiment with 275. If that's what Aaron Franklin does....its probably the right thing lol. I'm so excited to get to taste his brisket in about 2 weeks!

So I saw these posted on the guru and I thought I've brave enough to try them. I was not a fan of old bay on beef (the patty or the sauce!) But always happy to try something new. I will say that my boys loved it though! Hahaha. Found a way to get them to eat their burgers.

That is a cool take on surf and turf.

That is a great idea.

I had never had them before about a month ago. I was missing out!!

Yeah... I ended up eating 4 lol.

You were right all along! I was just so hesitant to try it.

Thank you very much.

Thank you. I am a big believer in everyone doing what tastes best to them. I had always foiled ribs and couldn't imagine them turning out better.....well they did! At least to my husband and me!

Thanks. I love the phrase flavor oozing!

Thank you It really turned out great!

So after an exhausting bday party for my son this weekend I really wanted to bbq. I saw a thread about foiling vs not foiling and I have been meaning to try not foiling so I could have an opinion on it. Prepped the ribs with a run of 1 part brown sugar to 2 parts pappy`s. Put them on at about 275. Started spritzing with a liquid aminos and Apple cider vinegar every 30 or 45 minutes. brushed with some brown sugar and butter. Then glazed with a homemade peach bbq sauce. This was my first time making bbq sauce from scratch (not following a recipe at all). First I toasted my spices， ground mustard， cumin， ground coriander， chili powder， paprika， garlic powder， onion powder， cayenne and cinnamon. Then I headed some bourbon and let it reduce. Then added peach jelly，ketchup， brown sugar， hot sauce， Apple cider vinegar and stirred in the spices. Then I let it reduce. It was REALLY good btw. Brushed on the ribs to glaze.. Pulled the ribs then on went the twice baked potatoes which are a new favorite of mine. Bacon， cream cheese， sour cream， minced garlic， green onion and cheddar cheese. How could that be not delicious???? My plate. Best pork ribs I have ever had. I know definitively that I am in the no foil camp. As a bonus here is a bite test picture.

Wow. Looking super tasty.

It all looks good. I guess I have a different opinion in that I love how much smoke gives chicken flavor when I find it to be a little bland with out it. Each to his or her own!

Very similar to lox in flavor and and texture.

Wow I am intrigued by this recipie my mouth is watering at the ingredients.

I， too， love my kk. However I do not wish I bought it sooner. I am glad I bought an akorn to find out how much I love kamado cooking. I'll eventually do a write up lol.

I'm going to try no could be next time I cook ribs (hopefully today) I want to have an opinion lol

Those vent openings look more open than I would think you would want... Even if your temp ends up at 300 your pork will turn out well but I have never done a butt before that. BTW welcome to the world of KK ownership. It's very nice.

I was wondering how you felt the flavor compared to regular wood smoking? The only word I can think of to describe it is sweeter， but that somehow doesn't seem adequate.

That looks super good. I gotta try it sometime.

That is a fantastic idea that makes perfect sense.