I have yet to make anything other than smashburgers on it…but even for just that it’s worth having…lol
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I have yet to make anything other than smashburgers on it…but even for just that it’s worth having…lol
I've had that model for a couple years now. Also makes excellent breakfast. Can use it to sear. Made scallops on it. Can make awesome melts. Anything that can be done on the grill at a restaurant.
plumber_bob wrote:Has anybody here been giving gun safety classes?
Wilson???
https://www.wdrb.com/news/lmpd-investig ... 64aca.html
pb
Definitely! hahaKYgundude wrote:Cold weather = Cold Smoking. Cheddar Gruyere, Colby Jack. and Mozz. Another skill the Kamado grill excels at. I'll be waiting for your text message Johnny.
I'm not a smash burger fan. Why waste a perfectly good burger by smashing it down to fast food sized burgers...KYgundude wrote:I've had that model for a couple years now. Also makes excellent breakfast. Can use it to sear. Made scallops on it. Can make awesome melts. Anything that can be done on the grill at a restaurant.
It’s all about the crust…that crispiness on a stillNiceguy wrote:I'm not a smash burger fan. Why waste a perfectly good burger by smashing it down to fast food sized burgers...KYgundude wrote:I've had that model for a couple years now. Also makes excellent breakfast. Can use it to sear. Made scallops on it. Can make awesome melts. Anything that can be done on the grill at a restaurant.
I do want a griddle, for breakfast stuff more than anything.
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Is ShelbyGoat back in town?plumber_bob wrote:Has anybody here been giving gun safety classes?
Wilson???
https://www.wdrb.com/news/lmpd-investig ... 64aca.html
pb
ssracer wrote:Is ShelbyGoat back in town?plumber_bob wrote:Has anybody here been giving gun safety classes?
Wilson???
https://www.wdrb.com/news/lmpd-investig ... 64aca.html
pb
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Details?Niceguy wrote:This here is what I call chicken heaven... (in my best Joe Dirt voice)
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COLLEGE??? Jimminy Fucking Christmas, time flies.
Well, to be fair mine is technically only a Junior in High School…but he’s in Craft Academy staying in a dorm and taking college classes at Morehead.Whootsinator wrote:COLLEGE??? Jimminy Fucking Christmas, time flies.
This is a thread I can start contributing to. I just made a big batch of chili for a christmas party that was a hit. Pretty non-traditional recipe. 3lb ground beef, 1.5lb tritip cubed, 3/4lb cottage bacon. Quite a few "secret ingredient" style additions that I don't consider secret. Bit of soy sauce, bit of chocolate, a big cinnamon stick, few glugs of fish sauce, can of chipotle peppers in adobo sauce chopped fine, heavy pinch of MSG, etc. Key is to not add enough that any of those are individually identifiable, it all just comes together to be crazy delicious. Pressure cooked 10-15 psi for 40min, slow pressure release. You'd think it slow cooked for 24hrs.
Ok ok that's better. I thought I magically lost track of a few years lolssracer wrote: ↑Tue Dec 12, 2023 8:18 amWell, to be fair mine is technically only a Junior in High School…but he’s in Craft Academy staying in a dorm and taking college classes at Morehead.Whootsinator wrote:COLLEGE??? Jimminy Fucking Christmas, time flies.
This is a thread I can start contributing to. I just made a big batch of chili for a christmas party that was a hit. Pretty non-traditional recipe. 3lb ground beef, 1.5lb tritip cubed, 3/4lb cottage bacon. Quite a few "secret ingredient" style additions that I don't consider secret. Bit of soy sauce, bit of chocolate, a big cinnamon stick, few glugs of fish sauce, can of chipotle peppers in adobo sauce chopped fine, heavy pinch of MSG, etc. Key is to not add enough that any of those are individually identifiable, it all just comes together to be crazy delicious. Pressure cooked 10-15 psi for 40min, slow pressure release. You'd think it slow cooked for 24hrs.
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I don't even wear birks anymore. How the world changes.
I love the Denver cuts. I used to get them from Blackhawk Farms before they went commercial sales only.