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I liked my creation enough to name it :D. Happy to share ideas, I'm always looking for new ideas myself ... take what you like then make it your own.

This idea turned out great! The burger was honey garlic pork sausage meat (skins removed) mixed with ginger, garlic, leeks, a Thai seasoning with cloves and a bit of egg and bread crumbs to make it stick. Topped the grilled burger with sweet Thai Red Chili Sauce. The crunch comes from two...

Cooked this on my keg but I thought I'd share here. Really good. I woke up just before 8 and went shopping this morning. On my way home from the market I came up with this idea. Browned pork sausage meat (skins removed), browned hashbrowns, eggs, tomato, parsley, jalapeno jack and garlic...

Don't forget guys these units have SS grates instead of plated steel grates.

My propane usage was the same with my Performer.

The unit has a 10,000 BTU burner, propane is 21,600 BTU/lb. That's really close to 13 - 10 minute lights per pound. A buck a pound / 13 lights is 7.6 cents per light. If you use 1lb disposable tanks at 5 bucks a pound it works out to 38 cents per light

I would love to cook on the Summit Charcoal Grill. I owned a Performer for a few years, loved it, then bought a Big Steel Keg. I still own a WSM, but don't use it often. Double walled construction is the most exciting aspect to me. Even though it is air gap insulation I think it's a game...

Rich, sorry for your disappointment. I think the recipe you followed was not named appropriately. What you made is pea meal bacon, without the pea meal. It is cured only then meant to be fast cooked, like fried, but could be hot cooked on a grill. Canadian (back) Bacon is pork loin cured then...

I went to see it tonight and I really enjoyed it! We drove an hour to the city to see it in a decent theater. Before I go any further, if you are a fan of the series I suggest going to see it ASAP. It's going to be hard to live in a bubble and not have major plot spoilers cross your path. I'm...

I used the leftover charcoal from the previous cook. Gave it a stir. It was a mix of briqs and lump. Perhaps a quart by volume. One of the briqs was almost fully intact. I lit the top of it with my looftlighter (a heat gun) flipped it over and lit the other side. Then I piled the remaining bits...

Why not, try anything once!

I fired up my Weber bullet for a cheese smoke. Ambient temp was around 30ºF and I smoke cheese below 100ºF for a couple hours. After an hour and I had awesome smoke and was holding 70ºF at the dome. Water in the water pan covered by foil, I came up with this idea to help retain water in the...

Been a few weeks but I'm back to pizza on my keg. I used my NY style dough 50/50 WW, tried a 5 day cold ferment instead of 10 day this time and made two 16" pizzas. One of the pies I made was a Smoked Chicken Taco Pizza, really good. Picante sauce and fresh cilantro topped with cheese, 1 head...

A while ago I posted about a WW version of Bryan S NY Style pizza dough http://tvwbb.com/showthread.php?60651-WW-version-of-Bryan-S-NY-Pizza-Dough-2-16-quot-Pies-on-my-Kamado-Pic-Heavy I recently tried it again at 50% WW. I liked the dough better, it handled and performed more like it should be...

Nope. It's my Big Steel Keg ... now known as Broil King Keg. When I post about keg cooks here, out of respect for Weber and the community I have taken to just calling it 'my kamado style grill'. BGE, BSK, BKK, Akorn, Visiontek etc are all kamado style grills. I love my keg, but I'll tell anyone...

Thanks all! I was super nervous about the shift to WW AND cooking it on my keg. I added 20g of water to my recipe then let the mixer beat the hell out of it after the initial ball had formed. The initial ball just looked too dry, 'torn' appearance. Here is a link to Bryan S NY style dough...

I let the second one go two extra minutes and bottom was a bit more firm. I preferred the 14 minute crust. Yup, it WAS THAT good! *There won't be an attempt#2 as far as the recipe goes (don't need to change a thing) but I am going to try a 50%WW, 50% white.

A number of years ago Bryan S posted a NY style pizza dough recipe and helped me get it working for me. I made it regularly for over a year in my oven .. then quit. Now I have a kamado and this was my first attempt of the recipe on my keg .. but I couldn't make it easy on myself, this was also...

These guys: What a great piece of steak on sale for $7/lb. It's dense dark red meat with good flavor, little to no gristle, and awesome hard white fat. At noon blotted them, hit them with some woos, oil then Montreal Steak seasoning ... back in the fridge. 3PM: on the counter. 5:30PM: 7...

I tried a bag and loved it. But never bought any more. Charcoal is expensive enough around these parts. It was over $10/5lb bag IIRC. 0.0