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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Everything posted by BOC

  1. I buy it. I can’t even say it is from some fancy or local establishment, just Sam’s Club. With a little doctoring it is good enough for me. Sometimes I buy from a local Indian restaurant too, but usually for curries and not wraps. Breads is pretty much where I draw my line in cooking so far. I haven’t found it to be worth the time for me. Only so many hours in a day, and a lot of very good substitute options for a reasonable price. Sent from my iPhone using Tapatalk
  2. Yes, Chicken Shawarma. No spike or trombo king this time. Have used that method with good success, but today I went straight on the lower grill. Equally delicious and a bit different flavor profile with the nice fire kissed char. I also use naan over pita. Just personal preference, but always give that a nice grill too. Sent from my iPhone using Tapatalk
  3. Chicken Shawarma tonight. Sent from my iPhone using Tapatalk
  4. @C6Bill Do you cook it in pan on the stone first and then pull it for the final crisp? Love a good DSP Sent from my iPhone using Tapatalk
  5. Nice cooks everyone! Entirely too many to call out individually, but plenty of examples why this is the best forum…now I’m hungry!!!! Sent from my iPhone using Tapatalk
  6. As I understand it, the purpose of the holes on the bottom in the other method is to ensure the smoke travels through the fiery coals to “burn off” any of the bad smoke before it gets to the food. In this case, if you have it under the basket, I don’t know why you couldn’t just have the holes up. Flipping it upside down or even just using a more traditionally sold rectangular smoker box for gar grills, etc. that lies flat on the bottom of the KK. Love the idea. Let us know how it goes. Sent from my iPhone using Tapatalk
  7. Thanks Mack! It was a nice change to go with a butter seared steak. Great crust and flavor. The caveman in me still prefers the flavor better from the direct flames. Sent from my iPhone using Tapatalk
  8. No grill pics but grill cooked. Reverse sear filet. But using a cast iron on the fire box with some ghee in it. Rosemary garlic roasted potatoes and carrots. Grilled peaches with blue cheese and balsamic drizzle. Sent from my iPhone using Tapatalk
  9. BOC


    Good luck. It’s become my favorite charcoal of all. But I can’t say I’ve tried an abundance of variety either. Really like the flavor profile though. Sent from my iPhone using Tapatalk
  10. Same happens to me when I’m grilling at a high heat or if I leave it open for a bit too long when swapping out pizzas. You only make that mistake once though [emoji23]
  11. BOC


    Anybody tried Lumber Jack Lump or Carolina Cookwood lump? Running low on my initially purchased KK char and without an option to get more, I’ve read entirely too much on nakedwhiz forum. The result…me with a long list of things I want to try but need to narrow down within reason. Sent from my iPhone using Tapatalk
  12. Heat Deflector https://r.tapatalk.com/shareLink/topic?share_fid=53718&share_tid=4677&share_pid=44104&url=https%3A%2F%2Fwww%2Ekomodokamadoforum%2Ecom%2Findex%2Ephp%3F%2Ftopic%2F4677-Heat-Deflector%2Fpage__view__findpost__p__44104&share_type=t&link_source=app Sent from my iPhone using Tapatalk
  13. Pizza and wings kind of Saturday. Wings- sprayed with duck fat, seasoned and left overnight. Then smoked with hickory chunks in the smoker pot at ~225F for 95 min. Dial up heat to 350-400F for 30-40 min more. sauce them as you like with hot, honey bbq, garlic park, and Asian zing options. Pictures were an after thought but I got one early in the grill and one late before the last of them. Pizzas - 4, 14-16in. Pies. heat soak KK to 500-525 with baking stone in. Hand toss. Olive oil on parchment paper. Straight on the stone. Remove the paper after 2-3 min and rotate pie. Rotate pie once more 2-3 min later. Done in about 9 min (Pics front to back): - pepperoni, sausage and green olive - honey sriracha chicken with jalapeño. Highly recommend you google this recipe, follow the principle and make your own rendition. - sausage and pepperoni - margarita with pickled onions and reduced balsamic drizzle Sent from my iPhone using Tapatalk
  14. Thank you Tania! I live on a little inland lake in Southwest Michigan. Edited to add the view from the lake side [emoji846]
  15. This happened just after my Saturday Rotisserie chicken, Alabama white sauce and risotto cook. Love summers. Sent from my iPhone using Tapatalk
  16. 24 people and a few more that bopped in from the lake. Mom turns 70 on the 7th so we are celebrating with the whole family, plus the usual 4th of July lake celebrations and traffic. Everything came out excellent. I added some Mac and cheese on once I pulled the brisket to rest. Mexican corn and my wife’s killer broccoli salad to top it off. Great food. Great company. Great day. Sent from my iPhone using Tapatalk
  17. 22lb brisket and 6 racks of baby backs. Plenty of room for more. Happy Fourth of July to those on this side of the pond. Sent from my iPhone using Tapatalk
  18. Yes, I’ve done this. I actually did this and used the double bottom drip on top of it…probably didn’t need to do both but I felt better about the pan not being directly on the fire [emoji1787]
  19. I use a FireBoard and Pit Bull from BBQ guru when using a fan control. I have a 32” so I went with the pit bull over viper but I don’t think I needed it. The viper would have done the trick as well. It always stays within 5-10 of target temp. Sent from my iPhone using Tapatalk
  20. Yeah, mine has the scallops too. I’d have to piece it together in the basket to remember exactly…Once you get it in the basket it always seems obvious to me though, because of how the flat pieces fit into the scallops around the same height they are in the basket. That said, I never inquired if there was a true proper way, so I could have been doing it backwards this entire time as well. Sent from my iPhone using Tapatalk
  21. Basket splitter video. Basically the two poles screw into the half moon and the slider goes on that perpendicularly. The other pieces cover depending on how much fire vs dead basket you want. Sent from my iPhone using Tapatalk
  22. Facebook Market is the new Craigslist. If you are on it, post it there. You’ll get hits. People will share it on the big green egg forum and other bbq enthusiast forums organically. Sent from my iPhone using Tapatalk
  23. BOC

    This Little Pig...

    Well done Troble! You are a better man than I am. Sent from my iPhone using Tapatalk
  24. BOC

    New KK on order

    Install the rotisserie bracket under/behind the table bracket. Or remove the table bracket. Either will work, I have mine under the table bracket just so I can keep it on all the time. You’ll lose a score on the right for roto bracket but you don’t need it. Sent from my iPhone using Tapatalk
  25. BOC

    This Little Pig...

    Let the games begin! Sent from my iPhone using Tapatalk
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