Recent content by Tony P in Florida

It looks fantastic Fajitas are on my list to do on my slate.I just haven't done it yet. If I can get mine to look even half as good as yours, I'll call that a success :)

I made smash burgers tonight. 80/20 then, each patty was six ounces before cooking. I use the lodge press that has a lip on it. So that a six ounce ball all has consistent width and thickness once smashed. Burgers are about 6.25" quarter inches in diameter once pressed onto the Griddle. The...

Looks like i have a few options. I do like DanHoo's setup so I think i will mimic his setup first, then see how it goes from there. Thx for the feedback 😀

I've had my weber summit kamado for several years and uses it for low and slow with deflector (max 300 degrees) or grilling with no deflector. I am thinking of doing pizza at about 500-600 degrees. Initially I thought of using the deflector in the normal position (under main grate). I never...

That is a neat trick. I'm going to try that. Saves me on the parchment paper.

I never measured it, but I should. Amazon reviews indicated the lip is 1/4". For buns, I really needed larger buns. There was a run on buns at Walmart :) and they only had regular sized. I went with Wonder brand. Patties definite overhung (or over hanged?) the bun. No one was saying...

Things were moving pretty fast during the cook and my phone was inside. So I did not take any pictures. But I did want to share my experience. Will post pics next time. Used 1 package of loosely packed 3.6 lbs of 80/20 from Publix. Made 9 burgers. I was aiming for 6 oz patties but they were...

Bought on the 4th of July. I already posted about my first cook on it. I don't know what number cook this was, but I made 15 pancakes and 2 lb of Sam's club thick cut bacon The pancakes came out great. It's a good recipe I use. Posting now because I'm getting better with the griddle and my...

Look how shiny those stainless steel grates look ;)

Everybody loved them. I always do the dry rub and then if people want to use barbecue dipping sauce afterwards, they can.

Ribs came out pretty good. Very tender. Internal temp was 201° In most places that I proved between the bone. I made two racks but apparently I only took a picture of one and I did not take a picture of any that were sliced so that was my bad. Based on appearance, I would have expected more...

No photographs yet. I'll post them when the cook is done. I purchased the thermal works smoke X4 about 2 and 1/2 years ago. I purchased the ThermoWorks Bellows fan last week and today is the first time I'm using it. Now, the Kamado was pretty stable on temperatures to begin with But I would...

Not the "Tony" you asked, but get the Kamado to the temp you need to start cooking, and that depends on what you are cooking. For example, if I'm going to reverse sear a steak, I get my Kamado to about 250° then start to adjust the temperature to keep it there or close to it. No need for me...

That looks really really good.

Thank you. I'll have to give that a try one of these days. I know in the past I've seared on a cast iron pizza pan by Lodge. Came out freaking great. I'll have to loop in the slate.