- Oct 18, 2009
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I will be curious to see some food cooked on it
Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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Another attempt at an omlet on the griddle yes I know that I need a special omlet pan but I love my griddle 
Matt F 1
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- Feb 1, 2020
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First cook Ribeye's;
Dry brine over night with Gibson's Steak seasoning,
Grill ready
Slow cook, then the Sear
Tme for dinner
OMG !!!!!
.
Dry brine over night with Gibson's Steak seasoning,
Grill ready
Slow cook, then the Sear
Tme for dinner
OMG !!!!!
.
jark87
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- Jun 5, 2011
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Ah, Gibson’s, one of my favorite Chicago eateries, along with the Cherry Circle Room, where they make the best table side Old Fashioneds!
Glad to see that you got the SnS fired up even during winter!
- Oct 18, 2009
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Another attempt at omlets. Love the griddle. Happy Sunday
Matt F 1
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Is it wrong to smoke a chuck roast till it stalls and wrap it. Then place it in the oven till its done?
jark87
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I don’t see why not. I’ve done brisket that way when I didn’t want to stay up all night babysitting the fire. The smoke flavor is imparted early in the cook. After that, heat is heat.Is it wrong to smoke a chuck roast till it stalls and wrap it. Then place it in the oven till its done?
jark87
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Spring is springing here in North Texas, so I had my first real cook of the season. Pork butt on the Pit Barrel Cooker turned out fantastic, as we celebrated the University of North Texas Mean Green’s first ever NCAA tournament win - an upset of 4th-seeded Purdue! My only picture was during the cook, as the meat was devoured before I could get another one. For whatever reason, I’ve never had great success with pulled pork until this cook. I followed Malcom Reed’s recipe, using his Killer Hogs Hot BBQ rub, apple juice and apple cider vinegar spritz, Killer Hogs Vinegar BBQ sauce and Killer Hogs The BBQ Sauce. Turned out great! Let the season begin!
Flying Tivo
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- Oct 18, 2009
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jark87
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We’re in the process of redesigning our outdoor kitchen, and one item will be adding a spot for a Kamado grill. I’m leaning towards the Kamado Joe Classic III, but I know that BGE has many supporters. Anyone here know the pros/cons of either one?
Flying Tivo
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I have a BGE, but any style Kamado will do, no difference in cooking. Probably availability of type of accessories is the difference.
- Oct 18, 2009
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- Oct 18, 2009
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creolebaby22
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Last night's dinner. Steak, broccoli & cheese, hasselback potatoes and of course some boudin 
- Oct 18, 2009
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jark87
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Sometimes, a simple burger with tater tots is all that’s required.
jark87
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Smoking salmon on my new Kamado Joe. Just put the hot honey glaze on. I’m loving my kamado! Maintaining specific temps, especially low temps, has always been a challenge for me. The ceramic cookers seem to be the ticket. I’m smoking the salmon around 170° and have been able to dial that temp in and hold it for the entire cook. I’ve also been able to do the best reverse sear steaks I’ve ever cooked, with sear temp around 750°, which could have easily been higher. Looking forward to my first long cook!
- Oct 18, 2009
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I did my first cook for the new season. I did a brisket point only. I never done a brisket before in my bge so figured give this a try. 4 hrs to 190. A few people told me to pull a point earlier than 203 ish. It’s resting for 4 hrs now wrapped up. I’ll let u know how it was. Only did salt and pepper. I did make pickled red onion for it. Never did that either. They came out good. Had to add some extra sugar. They were strong!
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