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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Cervalet Summer sausage
« Last post by TentHunteR on Today at 09:40:59 AM »
Good to know!  I can't use Soy Protein (allergies) but the carrot fiber is non allergenic.

I'm can also see other uses for the carrot fiber in low-carb recipes.   Thanks!
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Pit Barrel Cooker Co. / Re: Cowboy steak on the PBC with shrimp
« Last post by zak99b5 on Today at 09:31:42 AM »
Thanks all. I would say it will feed 3-4 people. I can't wait to do the next one it was that good.

I've finished a few of those off by myself.

Not at once, though.....
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Pit Barrel Cooker Co. / Re: Picanha
« Last post by zak99b5 on Today at 09:27:56 AM »
We got it at a specialty butcher shop.  You won't find it in a grocery store here in upstate NY.

If I could get it for $4 per lb., it'd be on the menu all the time. Fantastic piece of meat.
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Gas Grills / Re: Grill Grates - cautionary tale
« Last post by Savannahsmoker on Today at 01:36:45 AM »
I have been using Grill Grates in our Weber Genius for years but I never go nor find a need to go over 600 degrees. 
Usually do steaks at 550 and obtain a great sear becasue of the grill grates. 

I will heed your warning and not use high temp to burn off the build up and thanks.

I don't even want to tell you what a PITA it is to tear down a Weber Genesis to the point where you can replace the cook box.  Then during disassembly, the two screws that hold the manifold to the cook box both snapped.  They sent me a million screws with the cook box.  Basically, every screw I removed I was able to replace with brand new screws except . . . you guessed it the two screws that hold the manifold to the cook box. Now I have to wait almost a week for two new screws to arrive from Weber because they didn't have the right screws at Lowe's.


I am with you on that one.  We built ours and I do not think anything was assembled.  Took a lot of beer and an afternoon.
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Kamado Style Cookers / Re: Blaze Kamado.
« Last post by 70monte on Today at 01:01:12 AM »
I've looked at Kamado's in the past and even thought about getting an Akorn but just never pulled the trigger.  I was just intrigued by the Blaze Kamado when I first heard about it and was glad to finally see one in person.  I agree that it is very pricey and it only has a 20" grate so I don't know if I would consider it a good value other than everything on it will probably last forever.

I think with everything I currently own, I have all of my bases covered for what I want to cook and how I want to cook.  I have no real interest in pellet grills or stick burners and a Kamado is not really on my radar even though I would like to try cooking on one.

My problem as you can probably tell is that I like to try out different cookers and tend to buy things I don't need just so I can see if I like it.  If I ever see a used Weber summit for a decent price, I may break weak and buy it just because of all of the positive reviews I've seen.

Anyway, the store owner is going to use the one he has at his store as a demo so I will get his thoughts on how he likes it.  He owns and cooks on a Big Joe so he is curious on how the Blaze will compare.

Wayne
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General Discussion / Re: Need to go speckled trout fishing!
« Last post by sparky on June 23, 2017, 10:39:32 PM »
That fish looks real good.  Betcha it was super good.
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Kamado Style Cookers / Re: Blaze Kamado.
« Last post by sparky on June 23, 2017, 10:37:49 PM »
A Kamado is a kamado.
They all cook the same.
My cheap POS AKORN that cost $300 is 5 years old going strong & with a tip-top temperature control holds temperatures rock steady.
I'd consider getting a AKORN as a starter & if you fall in love get the summit

Excellent advice.
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Kamado Style Cookers / Re: Blaze Kamado.
« Last post by Jaxon on June 23, 2017, 09:21:28 PM »
Wayne, I know you're not in the market for a Blaze.

I've never seen one, but since you mentioned it, I'm gonna do some lookin' myself.  Thanks for the tip.
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Gas Grills / Re: Grill Grates - cautionary tale
« Last post by MikeC01 on June 23, 2017, 09:19:34 PM »
I have been using Grill Grates in our Weber Genius for years but I never go nor find a need to go over 600 degrees. 
Usually do steaks at 550 and obtain a great sear becasue of the grill grates. 

I will heed your warning and not use high temp to burn off the build up and thanks.

I don't even want to tell you what a PITA it is to tear down a Weber Genesis to the point where you can replace the cook box.  Then during disassembly, the two screws that hold the manifold to the cook box both snapped.  They sent me a million screws with the cook box.  Basically, every screw I removed I was able to replace with brand new screws except . . . you guessed it the two screws that hold the manifold to the cook box. Now I have to wait almost a week for two new screws to arrive from Weber because they didn't have the right screws at Lowe's.
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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Cervalet Summer sausage
« Last post by nepas on June 23, 2017, 09:05:07 PM »
Looking good Rick.  Is this your first time using the carrot fiber as a binder?  How is it?

second time using. like it better than spc.
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