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I verified that the meat probe was functioning properly. Very strange...

Thanks for the reply, much appreciated.

Thanks for you thoughts. I figured they had to be done, next time I will use the probe test too.

This weekend I made a slab of dino ribs. To be fair, these things were HUGE! I set up my Kamado Joe for indirect heat at 250°F. I expected them to take 8 - 10 hours. About 8 hours in, they reached 170°F. I wrapped them in pink butcher paper and put them back in at 250°F with the intent of...

Smoked charro beans are a family favorite here in Austin, TX. Take a look at the smoke buildup on the outside of the Dutch oven. These were crazy good. You can find the recipe here: https://austin-eats.com/smoked-charro-beans/

Yikes! My wife and I just visited our son and his family in Denver. Way too cold for a Texas boy!

9,100 ft? Geez! I'm a pilot and use oxygen above 8,000 ft!

I set up my Kamado Joe for 225 using a Fireboard. The meat totaled 2.3 pounds and it was done in 3 hrs and 20 minutes.

Thank, much appreciated.

Thanks!

Thanks, much appreciated.

Thanks, much appreciated.

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Last night I tried making a meatloaf in my Kamado Joe. It had a bit of Texas twist because the glaze on top was made with brown sugar and BBQ sauce. It was pretty darn good, even my grandkids ate it. Hey Mikey! One recommendation: I used only lump charcoal and the smoke was very subtle. Next...

For really soft dinner rolls, try making rolls using the Tangzhong method. It makes a difference. They stay soft for days. Here is good recipe: https://austin-eats.com/soft-and-fluffy-dinner-rolls-using-the-tangzhong-method/

I also tried making this Triple Chocolate Dutch Baby in my Kamado Joe. I set it up for indirect heat at 425°F using a Fireboard. 15 minutes was all it took. Don't forget to make the chocolate sauce. Serve it with vanilla ice cream. Here is the recipe...

Try making bone marrow butter and putting on a steak. It's terrific. Here is good recipe for it: https://austin-eats.com/filet-mignon-and-bone-marrow-butter/

I like to smoke a tri-tip at 225 degrees to an internal temperature on 110 degrees. Then I rest it for 15 minutes while I reconfigure my Kamado Joe for direct heat at 400+ degrees. The tri-tip goes back on for a reverse sear until the internal temperature hits 124 degrees. Another 10 minutes of...