Buzilo

Salt, pepper, garlic. Cook at 400. I use a cast iron mini saucer pan, I throw garlic, oil, butter, paprika, basil, salt and pepper. Meant it and pour it on the steaks at plating. You can’t go wrong. Easy to make Sent from my iPhone using Tapatalk

I just finished my curing. And now cooking the ultimate steaks Sent from my iPhone using Tapatalk

Hey everyone, looking for some suggestions on what type of food or type of grilling do you do with each level of the grill. I am used to the big green egg which was only one level Thanks Sent from my iPhone using Tapatalk

Dennis, Thanks for calling to check up on my delivery yesterday. I hope your wife has a speedy recovery.

We just had a baby boy! at the same time I got my 21" double awesome

I got the bronze, sorry I didn't see this sooner. I need to turn on notifications so I know I have a reply.

Hey everyone, so I am looking for a simple rotisserie set-up for a 21 inch KK. I won't be making anything except shawarma on it. Since I am waiting for my KK to be shipped (on route) I want to be pro active and order whatever I need for it. Any assistance would be appreciated.

Thank you, I don't mind. I love sitting outside listening to tunes and smelling charcoal

I got the bronze tiles.

I can't wait! Does anyone have the flame boss 400? I have that and paid a lot for it. Has anyone modified it to fit the circle port since it is square? I know its a different topic.

Good morning/afternoon/evening to everyone. I just took the leap and made the purchase to a 21 inch Kamado Kamado Supreme. I have been using a BGE (Large) for 10 years almost daily. I am looking forward for the new baby to arrive in it's new home. In the meantime, I thought to reach out to you to ask if anyone has any tips for me. A few items I am wondering about is break in period/ how to. Also how to clean the exterior and every how long. Any other information would be appreciated. Thank you!