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Latest activity
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Not really, I used a neutral lump and a kamado is ideal when used as an oven for baking all kinds of things as long as you didn't do... -
Too hot today to heat the house with the oven, Mrs philpom planned lasagna for dinner so I offered to fire up the Primo and bake it out... -
barnesski1 replied to the thread Pitmasters--series reboot on the Food Network.The first episode started out pretty strong! Will be watching!! -
After making and throwing out some old pork steaks from freezer I trying to get rid of the older stuff. These in freezer a couple years...
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clifish replied to the thread Flanken Ribs.That looks great Brian, the couple times I made these they came out very tough...maybe the pineapple is the key and not over cook? -
I save the liquid gold like Brian and add pour it over the slices. I like the Kosmos Q Brisket mop mixed with beef consume used during... -
912smoker replied to the thread Sauce for smoked brisket.I save the liquid gold like Brian and add pour it over the slices. I like the Kosmos Q Brisket mop mixed with beef consume used during... -
philpom replied to the thread Primo Lasagna.Not really, I used a neutral lump and a kamado is ideal when used as an oven for baking all kinds of things as long as you didn't do... -
Too hot today to heat the house with the oven, Mrs philpom planned lasagna for dinner so I offered to fire up the Primo and bake it out... -
BrianGSDTexoma replied to the thread Sauce for smoked brisket.I'm a gravy guy myself. I pour the drippings off before resting and make a spicy gravy from them. This where I got my recipe from but...
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Never considered doing a Lasagna on the grill. Do you taste any smoke/charcoal flavor in it?
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Awesome! I'll bring the French bread! Ryan
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Normally I am not a sauce guy for brisket, but this weekend we are hosting a gettogether with some new friends. I have not cooked a... -
Been a rather rainy pattern here lately. I need to go check for chanterelles so I can cook steaks on the BGE next! -
9 hours on the button from start to finish. Damn good pulled pork. Tender and juicy. She ran 265-275*F the entire cook. Not my...
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