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  1. griffeyt

    Making bacon experience over the years

    I've been making pork belly bacon for a number of years now and basically learned how by following the posts on SMF and experimenting. Here's what I've gleaned and current process developed from the various posts: 1. I dry cure and always use the "diggingdogfarms" calculator to calculate cure...
  2. H

    Selling 6 months old Kamado Joe Big Joe 2 - $1,500 (Williamsburg, Brooklyn)

    Selling my precious Kamado Joe as we have to move to a new city.... Model: Kamado Joe Big Joe 2 BBQ Smoker/Grill I bought for $2300 including shipping and tax on April 2021 (only 6 months ago). Almost new. Lifetime warranty on parts. I will provide everything that I own for this grill. -...
  3. J

    Weber issues update on E6 kamado grill

  4. P

    Companion to the Big Joe Kamado?

    What's up everybody, I am finally climbing down from the heights of a condo building and into a real home on the ground, so with that I also have a Big Joe on its way. Very excited. This will be my first Kamado or a designated charcoal grill for that matter. I am wondering if it is enough to...
  5. WisconsinCampChef

    Good Friday Dinner

    Hi All, I havent posted in a while. We have been busy at work with COVID19 and trying to stay healthy. Hopefully everyone is doing the same, and using this extra time at home to grill and smoke! Last night was Good Friday and at we decided sea food was in order. We also had one sinner (me)...
  6. S

    Grilla Grills (and others)

    Has anyone ever cooked on one of the round Grilla grills before? It looks fantastic. But I'm also tossing around the Rec Tec Bull, a Kamado Joe, or a Primo Oval XL. I only want to buy one grill for now. Been researching for two weeks and the more I read the more I can't make up my mind. I have...
  7. marvinonme

    Super Bowl Prime Rib

    Mustard rub made with plain French's yellow mustard and Prime Rib rub, Blackened Saskatchewan from Traeger. Diced garlic sprinkled on top and garlic cloves stuffed in slits made in the meat. Seared at 650+ on the Hibachi (about 2.5 minutes per side) and finished on the Traeger at 325 until...
  8. Hawaiismoke

    Pit Boss Kamado K22 in Hawaii

    Hello I'm new to this forum and joined because all the information I'm reading here is awsome so I have a question in hopes of some help. I have been doing a lot of research in buying a good smoker/grill without having to take out a second mortgage to buy one. I decided on the pit boss Kamado...
  9. mark in the pit

    72 Hour Sous Vide Top Round Steak

    72 Hour Sous Vide Top Round Steak Ingredients: Top Round Steak Salt Pepper Garlic Balsamic Reduction: 2 Mushrooms 1 Thick Slice Of Onion 2 Tbsp Balsamic Vinager 2 Tbsp White Wine 1 Tbsp Butter Method: Salt and pepper the top round steak. Crush the garlic and place on the top round steak...
  10. mark in the pit

    The Most Delicious Oxtail ( Akorn jr )

    The Most Delicious Oxtail Ingredients: Oxtail 1/4 C Stock Salt Pepper 2 TBS Honey 1/4 Chopped Onion 4 Cloves Chopped Garlic Pinch Rosemary Pinch Thyme 1/4 C White Wine 1 Shot Brown Liqure Method: Rub all ingredients (proportions to taste) on the oxtail. Set smoker / grill to 250°F. Cook...
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