Recent content by dkmiller16

Yes, you are correct. I went to a local steel fab shop and had them cut a 1/2" plate for me that fit inside my BGE. It works like a charm. I also use it for pizza, once you have it up to temp you can make pizza as fast as you want with no temp drop like some of the stones do.

Thanks for the kind words. I have been in search of a good burger sauce for a while and this one is getting close. I did a screenshot of the original, can't remember where its from anymore, and have been tweaking it each time I make it. I think its pretty strong on the mustard side so I have...

Had make sure we still knew how to make these smash burgers! We will be throwing these on Kamado Grill demo event this Friday night for a local business. One bite into her first double my dd let me know I should get her second one ready. I guess they passed the test.

My initial thoughts were mostly the same as all the comments above... however I am always up to try anything new. My thoughts are usually down the line of, maybe I wont like it but it could spark a new idea or flavor profile for something completely different. As far as the Oreos, I did see...

Had a blast cooking up a variety of food this past weekend! Skirt and flank steak tacos with everything being made from scratch, guac, candied jalepenos, pickled onions, southwest crema. Then we followed up with a couple filets, I know weird combo but that was what the guests wanted. 😃 Homemade...

I forgot to mention, a major improvement, the added volume I can crank out. Last 2 weeks I put 13 brisket, 10 pork shoulders and a 12# prime rib through El Fuego! And my little sous chef pulled an all nighter with my onsite. That hammock looked pretty comfortable at 6:00 am.

Hey there @daveomak , I could not be more pleased with how its working. Pretty even heat if i keep the fire steady. That is the biggest change from what I was used to, staying on top of keeping that good clean fire burning. I was used to filling up the charcoal tray and then adding the...

I did not put a damper on the exhaust, I had considered but figured I would run it like this for a while and see how it runs. So far its great. As far as the internal plenum, that was prob the biggest questionable decision of the whole build, to do or not to do. I decided I can always get in...

Thanks, it was a softball tourny and the winning team gets to choose a local family in need to donate all the proceeds to

Couple pics of our Labor Day weekend festivities. Did 12 brisket and 12 pork shoulders for sandwiches for a fundraiser. My daughter wanted to stay up and help but that hammock proved to be too comfy!

First time ever using that truffle salt and I loved it. I want to try a pichana with that.

Thanks, I set it out on the counter to let it come to room temp for about 2 hours and then dry brined and let it set for another 2 hours, using coarse kosher salt and pepper, I went pretty heavy and then put some of the truffle salt around the edges. It was just a bit on the heavy, salty side...

Did a couple 2.5" thick filets this weekend. Got my 1/2" thick steel up close to 500° and got that good sear! Salt and pepper and then some black truffle sea salt butter after it came off the grill and was resting

Thanks for all the good info. I have some homework cut out for me.

So I was just asked to help with a hog roast. I suggested a hog roaster but they want to go the the route of a rotisserie that they have access to. This is something that I have never done. What tips, tricks, dos or dont's do you have for me? I have searched but haven't found a lot of good...