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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-23-2008, 10:22 PM | #16 |
Full Fledged Farker
Join Date: 06-11-08
Location: Vancouver, BC, Canada
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Thanks Jestridge. It was all delicious!
I like pron too Kosmo. That's why I'm posting. Not sure whether I prefer to PRON or be PRON'ed; the former I think. ___________________ MayDay Kamado Claypot, Cobb |
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09-23-2008, 10:29 PM | #17 |
Full Fledged Farker
Join Date: 06-11-08
Location: Vancouver, BC, Canada
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LOL! Aw shucks Larry!
___________________ MayDay Kamado Claypot, Cobb Last edited by MayDay; 09-23-2008 at 11:04 PM.. |
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09-23-2008, 10:39 PM | #18 | |
Full Fledged Farker
Join Date: 06-11-08
Location: Vancouver, BC, Canada
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Quote:
However, the dome thermo crapped out on me this time and I didn't know whether to trust the meat thermo either. That's why I pulled at 165F. Next time, I'd like more pink in the meat. Still very good though. The dried fig and feta cheese stuffing was outstanding. Yummmm!!! ___________________ MayDay Kamado Claypot, Cobb |
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09-23-2008, 11:05 PM | #19 |
Full Fledged Farker
Join Date: 06-11-08
Location: Vancouver, BC, Canada
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09-24-2008, 08:45 AM | #20 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Charcoal briquettes are a manufactured product that may contain things I would (personally) rather not come in direct contact with my food and besides, you have to purchase the stuff whereas wood is just wood I manage to get more than I need for free.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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09-24-2008, 12:21 PM | #21 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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All I can say is that's on my short list!!! Damn that looks great!!!!
I don't think you give yourself enough credit! Rick, Heads Up!!!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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09-24-2008, 02:06 PM | #22 | |
Full Fledged Farker
Join Date: 06-11-08
Location: Vancouver, BC, Canada
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Quote:
Not much room for fuel as the charcoal basket is only 7" round, with 5-6" vertical height between the bottom of the basket and the grill. Don't think wood would work very well and cleanup would be a lot messier. I'll play with using hardwood lump charcoal and see how that works out. ___________________ MayDay Kamado Claypot, Cobb |
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09-24-2008, 02:14 PM | #23 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Wow! Excellent!!
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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09-24-2008, 02:16 PM | #24 | |
Full Fledged Farker
Join Date: 06-11-08
Location: Vancouver, BC, Canada
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Quote:
___________________ MayDay Kamado Claypot, Cobb |
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Tags |
caps, cheese, Cobb, feta, figs, lamb, mushroom, stuffed, Vancouver |
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