tag:blogger.com,1999:blog-50987647278176968252024-03-14T00:52:32.463-07:00HRM CREATIVE BBQI felt in love with the passion of Backyard BBQing a few years back. I decided to create this blog to share my favorite BBQ recipes and tips. I also decided to do some BBQ product testing and reviews on this blog since there's not a lot of reviews out there for BBQ products. I also created this to provide a nice resource of info to fellow Backyard BBQers. Sorry for the grammar French is my native language!Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-5098764727817696825.post-2353584711560675262018-02-04T10:35:00.002-08:002018-02-04T10:35:39.335-08:00Super Bowl Chili on the grillEveryone loves easy chili recipe here's one that you will definitely love!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIQKh1Zw7w98fXw_RlUB-XgzFNzZphvSed49HjVM1zWFNUtR-20D28nKOF4CfnPxjeo5RdPWJCzTzE03k1j8T16gS7CdQ_VE1V4hsoZlGCA9Js92gd7XPiipFA-ji2FFVgskNCix91Og/s1600/IMG_0299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIQKh1Zw7w98fXw_RlUB-XgzFNzZphvSed49HjVM1zWFNUtR-20D28nKOF4CfnPxjeo5RdPWJCzTzE03k1j8T16gS7CdQ_VE1V4hsoZlGCA9Js92gd7XPiipFA-ji2FFVgskNCix91Og/s400/IMG_0299.jpg" width="400" /></a></div>
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<b><u><span style="font-size: large;">Ingredients</span></u></b><br />
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1 Red pepper diced<br />
1 Yellow pepper diced<br />
1 Orange pepper diced<br />
4 Jalapenos diced<br />
2 Serrano peppers diced<br />
2 Large sweet onion chopped<br />
1 Poblano pepper<br />
2 Large cans of whole corn<br />
1 Large can of whole stewed tomatoes<br />
1 Large can of Diced tomatoes<br />
1 Large can of tomato sauce<br />
2 TBSP cummin<br />
3 TBSP chili powder<br />
3 TBSP fresh ground black pepper<br />
1 TBSP cayenne pepper<br />
1 TBSP celery salt<br />
5 LBS of lean ground beef<br />
5 slice of maple bacon thick cut<br />
1 Can of beer<br />
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<b><span style="font-size: large;">Direction</span></b><br />
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1. Cook the ground beef in a large frying pan then place in the cast iron pot;<br />
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2. Cook the bacon half way in frying pan and pour any of the grease it created in the cast iron pot then cut the bacon slices in small pieces and put it in the pot;<br />
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3. Pre-heat your BBQ for 250-275 degrees;<br />
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4. Dice all the peppers and shoppe the onions then place them in the pot;<br />
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5. When BBQ reaches temp place pot on the grill and add all the can stuff, spices and beer;<br />
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6. Mix it very well and stir it occasionally (every 15-20 minutes);<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjrlXjE9oZXnvviXHXKGTj7MxpCk1JyIeeT7PRXlfLDs3v9IYedKPT5-TAVig84quI58n_ttHW5ADjIbQDHHwD0EecjdWqlzH2SYpN8MgkmASztR2uT2jkmvgrpsdAhihbXBvM3N-DL4/s1600/IMG_0301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjrlXjE9oZXnvviXHXKGTj7MxpCk1JyIeeT7PRXlfLDs3v9IYedKPT5-TAVig84quI58n_ttHW5ADjIbQDHHwD0EecjdWqlzH2SYpN8MgkmASztR2uT2jkmvgrpsdAhihbXBvM3N-DL4/s320/IMG_0301.jpg" width="320" /></a></div>
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7. Grill for about 4 hours or till the chili is at your taste and thickness.<br />
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Enjoy!Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com2tag:blogger.com,1999:blog-5098764727817696825.post-358065892397664192017-08-10T13:56:00.000-07:002017-08-10T13:56:40.262-07:00Weber Premium Fine Mesh Rotisserie Basket<div class="MsoNormal">
For over a year now, I have been on the hunt for the perfect rotisserie basket for my Joetisserie & Kamado Mate. A month ago, I came across the Weber Premium Fine Mesh Rotisserie Basket on Facebook in a grilling group that I belong too. Unfortunately, this rotisserie basket is not available for sale in North America but only available overseas. Therefore, I decided to order one anyways from amazon from overseas. It took about a week for the basket to be delivered to my door by FedEx.<o:p></o:p></div>
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The basket was very well packaged and arrived intact. Weber took great care in the packaging of the Weber Premium Fine Mesh Rotisserie Basket.<o:p></o:p></div>
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At the first glance at the basket, you can visually see lots of care was taken in its design. It’s very well built and you can visually see that its built to last. I love the fact that you can split the basket in half for easy cleaning. The basket is made of fine mesh steel, which is coated with a ceramic coating which is non-stick. I like the fact that it’s indeed dishwasher safe. The fine mesh design makes it perfect for roatissering very small items such as peanuts, coffee and even for making popcorn.</div>
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In addition, there is no need to worry about food falling though the gaps that this fantastic accessory for your BBQ spit or Joetisserie. The rotating action allows your food to self-baste and reduces the need for cooking oils and grease; create a healthier grilling while still achieving a wonderfully crisp result.<o:p></o:p></div>
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The hinges to which the two basket halves are connected are simply two elongated metal hooks into which the hinge rod of the counterpart must be pressed. This is exactly what you have to do before and after using the basket, if you want to clean it and connect it to save space.<o:p></o:p></div>
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The basket is placed on the spit over a two-square feed-through and then secured to the rod with a wing screw on each end of the basket. The basket can then neither twist nor slip which is good to see.<o:p></o:p></div>
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The basket itself is 16 3/4 inches in length and the inside of the basket is 14 inches wide in the open position and the inside diameter of the basket cooking surface is 7 1/1 inches wide which gives you plenty of space for food.</div>
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<b>Length of basket</b></div>
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<b>Width of basket fully open</b></div>
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<b>Diameter of the width of the inside of the basket</b></div>
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<b> Length of the spit support bracket</b></div>
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One side of the basket has two flaps/paddle to help the food from sticking together for more efficient grilling while roatissing on the spit/Joetisserie.</div>
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As you can see in the following pictures the latch mechanism of this basket is very well designed and it actually holds the basket securely shut during the spinning. </div>
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The Weber Premium Fine Mesh Rotisserie Basket fits perfect on a classic Kamado Joe and large Big Green Egg.<br />
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I first tried French fries using this basket with a minimal amount of oil; the potato pieces became very crisp. Although it takes much longer than in a deep fryer, the advantages are healthier heating and I found them more flavorful. Popcorn is also very fun to do with this basket ounce almost done popping you can give them a little seasoning while its rotating on the spit.<o:p></o:p></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzzANFeICF3F7_iioVx0IoFaRjTTXN8-bx_B3KMyReZaY4NYxuZ3upQSC_9JPC3XuuMaV76Tm0oGqk9JrJFnw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Well after playing whit this basket for a couple of week I found the easiest way to clean this basket is to use a large pale with hot water and soap. Place the basket separated in two pieces in the bucket of hot water and soap and let her soak for 10-15 minutes then everything rubs off easily with a rag. Then ensure you to dry the basket completely using a dry rag. You can also use a dishwasher but I personally find that it takes to much room in the dishwasher and that the pale method worked best.<br />
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This Weber Premium Fine Mesh Rotisserie Basket is built to last if you properly take care of it. I personally love this basket a lot better then my "fill it grill it" basket which had the issue of the door popping open ounce in a while during cooks and was cumbersome to put back together after cleaning. I am very disappointed that this Weber Premium Fine Mesh Rotisserie Basket is not available to the North America market since this basket is definitely one of the best rotisserie basket on the market. I strongly recommend this basket to everyone that owns a Joetisserie or a spit. This basket is also excellent for any spit on any BBQ. Its totally worth the effort of ordering it from overseas. </div>
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The cheapest place over-seas to order this basket at the moment can be found here: <a href="https://www.amazon.de/Weber-Original-feinmaschiger-rotisserie-schwarz/dp/B00QSH9IFW/ref=sr_1_1?ie=UTF8&qid=1502378478&sr=8-1&keywords=weber+fine+mesh">Amazon.de</a></div>
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I definitely recommend to all of my grilling friends to contact Weber and request this rotisserie basket Part #17588 to be made available to the North American market. You can contact them via there Facebook page here: <a href="https://www.facebook.com/weberbbq/?ref=br_rs">Weber FB page</a> or via email here: <a href="mailto:support@weberstephen.com">Weber support email</a> or call them directly at <span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">1-800-446-1071.</span></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com3tag:blogger.com,1999:blog-5098764727817696825.post-10715211649547374762017-08-10T07:33:00.001-07:002017-08-10T07:33:24.364-07:00Non traditional Beef BrisketWell today I decided to grill a brisket in a non traditional method that I seen chef Eric W Gephart from Kamado Joe used in one of his videos online. The traditional method of doing a brisket is using a dry heat method.<br />
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This non traditional method will use a Dry heat and the wet process of steaming, brazing, and convection. This is achieved by smoking the brisket for 3 hours then it get very interesting by wrapping it in a thick grade saran wrap and foil then on the grill again for 12 hours. As long as we keep the grill under 236 degrees the wrap will not melt or burn. However to be on the safe side I recommend keeping the grill between 200-220 degrees. The brisket will be so tender that you will have to be very careful when removing it from the grill. This method makes brisket that is so tender and flavorful. It actually melts in your mouth.<br />
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I was very skeptical at first in using this method but now that I did it all can say is wow its turns out amazing brisket that everyone will beg for more :)<br />
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<span style="font-size: large;"><b>Brisket</b></span><b><span style="font-size: large;"> Rub Ingredients:</span></b><br />
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<li>1/2 cup Brown sugar</li>
<li>1/3 cup Kosher salt (sea or kosher)</li>
<li>1/3 cup Smoked Paprika</li>
<li>1/3 cup chili powder </li>
<li>2 tsp mustard powder</li>
<li>2 tsp garlic powder</li>
<li>1 tbsp onion powder</li>
<li>3 tbsp raw sugar</li>
<li>1/3 cup Fresh ground black pepper</li>
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<b><span style="font-size: large;">Direction:</span></b></div>
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1. Rinse your brisket under cold water till water is clear then pat dry with paper towels;</div>
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2. Now place your brisket in a pan or on a large cutting board fat side up. Then score the fat cap to ensure the penetration of the rub;</div>
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3. In a large bowl mix and blend all the rub ingredients together;</div>
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4. Now liberally apply the dry rub, to the fat side making sure to get it in all of the channels you made by scoring the fat cap then wait 30 minutes then flip and rub the other side. Now wrap the brisket in saran wrap and refrigerate overnight.</div>
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5. Next morning real early pre-heat your BBQ to 200 degrees for indirect grilling;<br />
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6. Place a few wood chunk on the hot coals I used apple and maple mixture;<br />
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7. Now place the brisket fat side up on the grill and smoke for 2-3 hours;<br />
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8. Now remove your brisket and wrap it in a few layers of saran wrap to trap all the moisture then wrap with a layer of foil on top of it;<br />
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9. Place the wrap brisket on the grill again and cook for another 12 hours or till internal temp reaches 195 degrees. Its imperative that you do not allow your BBQ to go over 220 degrees for this phase. </div>
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10. When ready be very careful when removing it from the grill since it will want to break apart since its so tender also carefully take it out of the wrap and gently place it on a cutting board and let it rest for 10-15 minutes before cutting and serving.</div>
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Brisket is very tender :)</div>
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<b>Bonne Appetite!</b></div>
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<br />Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-16561364160548928442017-07-28T05:05:00.001-07:002017-07-28T05:05:13.779-07:00BBQ meatloaf <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1HxpYPsKWsv062nm0gK-e9TIVEATMw4AjVWeaRC6A9J0cjWdMjD3b3hjwBYxmCRKFc0UhGgONamBF_zp_gu93RW5HHttdWGrHIGgaHj8Hml7VbZUy863nB9bzYciqBruv94GuZJVUCM/s1600/20431626_10154622969987115_8119065440779765616_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1HxpYPsKWsv062nm0gK-e9TIVEATMw4AjVWeaRC6A9J0cjWdMjD3b3hjwBYxmCRKFc0UhGgONamBF_zp_gu93RW5HHttdWGrHIGgaHj8Hml7VbZUy863nB9bzYciqBruv94GuZJVUCM/s320/20431626_10154622969987115_8119065440779765616_n.jpg" width="320" /></a></div>
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<div class="MsoNormal">
Here's my bbq meatloaf recipe that I have been using for a while now. </div>
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<span lang="EN-US"><b><span style="font-size: large;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="font-size: large;">Ingredients</span><o:p></o:p></b></span></div>
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<ul>
<li>1LBS Lean ground beef</li>
<li>1LBS ground pork</li>
<li>1 cup fresh bread crumbs</li>
<li>1 onion, diced</li>
<li>4 cloves of garlic minced</li>
<li>1 TBSP onion powder</li>
<li>1 egg, lightly beaten</li>
<li>1 1/2 teaspoons kosher salt</li>
<li>2 TBSP fresh ground black pepper</li>
<li>1 ¼ cup tomato sauce</li>
<li>½ cup BULL'S EYE BBQ Sauce or your favorite
BBQ sauce</li>
<li>3 TBSP vinegar</li>
<li>3 TBSP brown sugar</li>
<li>2 TBSP Mustard</li>
<li>2 TBSP Worcestershire sauce</li>
<li>Thick slices of bacon </li>
</ul>
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<span lang="EN-US"><b><span style="font-size: large;">Directions</span></b><o:p></o:p></span></div>
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<span lang="EN-US">Preheat your BBQ to 350 degrees F. for
indirect cooking;<o:p></o:p></span></div>
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<span lang="EN-US">In a large bowl stir together the tomato
sauce, BBQ sauce, vinegar, sugar,<o:p></o:p></span></div>
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<span lang="EN-US">Mustard, and Worcestershire set aside this
will be your sauce that we will be using;<o:p></o:p></span></div>
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<div class="MsoNormal">
<span lang="EN-US">Mix together the beef, bread crumbs, onion,
garlic, egg, salt, pepper, onion powder and 1/2 cup of the sauce.<o:p></o:p></span></div>
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<span lang="EN-US">Once the meat is well mixed form it into
two loaf using aluminum loaf pans;<o:p></o:p></span></div>
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<br />
<div class="MsoNormal">
<span lang="EN-US">Coat the top of the meatloaf with the remaining
sauce;<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now places a few slices of thick bacon on
top of them;<o:p></o:p></span></div>
<div class="MsoNormal">
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<br />
<div class="MsoNormal">
<span lang="EN-US">It’s now time to roast them in the BBQ till
internal loaf temp reaches 160 degrees. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<br />
<div class="MsoNormal">
<span lang="EN-US">Ounce it has reached internal temp of 160
degrees drain the fat liquid from them and roast another 5-10 minutes;</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><b>Enjoy and Bonne appetite!</b> <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com2tag:blogger.com,1999:blog-5098764727817696825.post-59016339149629735372017-07-22T16:09:00.000-07:002017-07-22T16:12:12.124-07:00Italian Sausage vegetable MedleyThis one is pretty easy Italian dish to make! My wife found this recipe a few years back and it has been one of our favorite for a while. My kids go through this dish like it was candy!<br />
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<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<ul>
<li>2 teaspoons olive oil</li>
<li>2 pounds Italian sausage links, cut into 2-inch pieces</li>
<li>1/4 cup olive oil</li>
<li>4 large white or red potatoes, peeled and thickly sliced</li>
<li>2 large red sweet twister peppers, seeded and cut into wedges (you can also use red bell peppers)</li>
<li>2 large orange sweet twisted peppers, seeded and cut into wedges (you can also use green bell peppers)</li>
<li>3 large onions, cut into wedges</li>
<li>2 clove of garlic finely chopped</li>
<li>1/2 cup white wine or beer</li>
<li>1/2 cup chicken stock</li>
<li>1 teaspoon Italian seasoning</li>
<li>fresh chopped parsley to taste</li>
<li>Kosher salt and fresh ground pepper to taste</li>
</ul>
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<div>
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<b><span style="font-size: large;">Directions</span></b><br />
<br />
Preheat your BBQ to 350 degrees F.<br />
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Cut your onion into wedges, cut the peppers into wedges, finely chop your garlic and fresh parsley;<br />
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Using a soapstone or cast iron griddle cook the sausage until browned I spray a light coat of olive oil on the soapstone. If you don't have a soapstone or griddle you can cook them in large cast iron skillet using 2 teaspoon of olive oil;<br />
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Ounce the Italian sausages are ready cut them into 1 inch pieces then transfer the cooked sausage into your dutch oven or a large baking dish;<br />
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Slices your potatoes then brush them with olive oil;<br />
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<br />
Now cook your slices of potatoes on the soapstone, griddle or in a large skillet. Grill them till light brown on each side. don't forget to flip them a few time during the grilling process;<br />
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Pour 1/4 cup of olive oil into a large cast-iron skillet, grill and stir the red and orange twisted sweet peppers, garlic and onions in the skillet until they are beginning to soften;<br />
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Add the fresh chopped parsley and pour in the wine and chicken stock over the potatoes and sausage;<br />
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Now add the orange twisted sweet peppers, garlic and onions to the dutch oven or large baking dish and sprinkle with Italian seasoning, salt, and pepper;<br />
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<b>Note:</b> You can also add canned Italian stewed tomatoes for extra flavor.<br />
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Before placing in the BBQ gently stir the sausage, potatoes, and vegetables together to ensure even coating of the spices;<br />
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Grill in the BBQ for 20-25 minutes at 400 degrees F until the Italian dish is hot and bubbling.<br />
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<span style="font-size: large;"><b>Bonne appetite!</b></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-83202859897736381592017-07-18T09:58:00.001-07:002017-07-18T09:58:08.108-07:00Meat-Italian Burgers<div class="separator" style="clear: both; text-align: center;">
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Today my son came up with the ideal of making burgers with ground beef and ground hot Italian Sausage. He decided to call them Meat-Italian Burgers. These are extremely flavorful and the burst of flavors you get in each bites are incredible. These are definitely the best burger I ever had in a long while. These are pretty easy to make but a little time consuming.<br />
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<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
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<ul>
<li>1 lbs of lean ground beef</li>
<li>1 lbs of ground hot Italian sausage </li>
<li>3 tbsp of Club House Roasted Garlic and Peppers</li>
<li>1/2 tsp garlic powder</li>
<li>2 tbsp chives</li>
<li>1 tsp of Montreal Spices</li>
<li>1 Sweet onion chopped</li>
<li>1 tsp onion powder</li>
<li>1 1/2 tbsp fresh ground black peppers</li>
<li>2 tbsp HP sauce</li>
<li>1 red pepper quartered</li>
<li>Onion rings</li>
<li>Hamburger Buns</li>
<li>Ketchup</li>
<li>American cheese slices</li>
<li>Mustard</li>
<li>Robert Rothshild Roasted Pineapple & Habanero sauce (found at Costco)</li>
<li>Sliced tomatoes</li>
</ul>
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<span style="font-size: large;"><b><u>Directions:</u></b></span></div>
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In a large bowl blend the ground beef, ground Italian sausage, black peppers, HP sauce, chopped sweet onion, chives, onion powder, garlic powder, Club House Roasted Garlic and Peppers, and Montreal Spices. Ensure that its well blended;</div>
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Shape the ground meat mixture in large patties and place in refrigerator for 1 hour;</div>
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Pre-heat your Joe for direct grilling with the grill on the upper section of the Divide and Conquer rack to a temp of 375 degrees;</div>
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Place the burger patties on the grill and cook till halfway done then flip them;</div>
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Once you flip the burger halfway through the cook its time to grill the red peppers and onion rings;</div>
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Once the burgers are cook to your taste melt a slice of american cheese on them;</div>
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Now remove burgers, onion rings and red peppers from grill and set aside;</div>
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Now coat your burger buns with butter and grille them;</div>
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Once buns are grilled to perfection removed from grill;</div>
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<b><span style="font-size: large;">Assembly of the burgers:</span></b></div>
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place bottom grilled bun on a plate and coat with Robert Rothshild Roasted Pineapple & Habanero sauce;</div>
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Place burger patty on top;</div>
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Lay onion rings on top of burger;</div>
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Place roasted red peppers on top;</div>
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Place slice of tomato on top;</div>
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Sprinkle some fresh ground black pepper on top of tomato;</div>
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Now put some ketchup and mustard on top and place the top bun on the burger and enjoy!</div>
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<b><span style="font-size: large;">Bonne appetite! </span></b></div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-486352486879088522017-07-15T15:11:00.004-07:002017-07-16T07:27:48.825-07:00Uuni 2S Pizza Oven<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXl9yEHVsKj7vp4ciNKUzVCi3l6FpvWpBCnKpDVxUGQHBLhSJQNrqgCgSrGbp3ArxJja5sF7YdJgR3VNd8VEBQArVE9LaVEPHXr6slI61JzBbAQV6lEXq5xRbtPdge2S7cJcIYj2cRLY/s1600/DSC06837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXl9yEHVsKj7vp4ciNKUzVCi3l6FpvWpBCnKpDVxUGQHBLhSJQNrqgCgSrGbp3ArxJja5sF7YdJgR3VNd8VEBQArVE9LaVEPHXr6slI61JzBbAQV6lEXq5xRbtPdge2S7cJcIYj2cRLY/s400/DSC06837.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">A little Uuni company history:</span></b><br />
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The original Uuni pizza oven <span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">was launched on </span><a href="https://en.wikipedia.org/wiki/Kickstarter" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; font-size: 14px; text-decoration-line: none;" title="Kickstarter">Kickstarter</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> back in 2012. </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">The very next year the company was founded by Kristian Tapaninaho and Darina Garland. </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">The company was formed around Tapaninaho’s invention of the worlds first portable and affordable wood-fired oven used for cooking pizzas and other foodstuffs suitable for high temperature baking. </span><span style="background-color: white;"><span style="color: #222222; font-family: sans-serif;"><span style="font-size: 14px;">Since then the company has launched a new version of the oven the model Uuni 2 and in 2016 it came out with the 2S version. In early 2017 the company also came out with the Uuni 3 model. As you can see this company is constantly evolving and innovating which is amazing to see. This actually shows us that they are constantly making there products better for us end users. </span></span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: sans-serif;"><span style="font-size: 14px;"><br /></span></span></span>
I was introduced to the Uuni pizza oven from a local friend of mine here in Halifax. I then decided to purchase one to see what the hype was all about. I got mine new from add on Kijiji be-leave it or not lol.<br />
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This portable wood fired pizza oven was design for home chefs and backyard grillers in mind. The Uuni 2S is an evolutionary and innovating step above the previous Uuni 2 model. Its is made of very good quality brushed stainless steal which will last for many year of constant use. It will keep weathering after each use. It also comes with a pizza stone and pizza peel. The Uuni 2S was evolved based from the previous years Unni 2 model with the following modifications:<br />
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<ol>
<li>now includes a pizza stone made of cordierite stone;</li>
<li>they added a flame keeper which helps the Uuni to run hotter by using less fuel by keeping the heat more in the center of the pizza oven;</li>
<li>it now has better legs/feet;</li>
<li>improved pellet burner;</li>
<li>it now includes a chimney cap.</li>
</ol>
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When you receive your Uuni 2S you will see that lots of care when in its packaging to protect it during shipping and handling.<br />
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<div style="text-align: center;">
<b>The Uuni 2S Box</b></div>
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<b> Inside the box you will first see box containing the pizza stone</b></div>
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<b>Underneath you will see the components of the Uuni 2S</b></div>
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<b>Components removed from the box. As you can see so far lots of care went into the packaging. </b></div>
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<b>As you can see they were very intuitive in packaging all the components. </b></div>
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<b>Back view</b></div>
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<b>components all removed from inside the oven</b></div>
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The assembly of the Uuni 2S was surprisingly very simple and easy. It took me about 10 to 15 minutes to assemble. It could of got assemble a lot quicker if actually followed the instructions which are actually quite easy to follow and you didn't need engineering degree to understand them which I was very impressed with. The Uuni 2 was very sturdy when fully assemble which actually impressed me and my wife quite a bit. Underneath the oven near back leg there's actually a holster built in to store your Allen key use to assemble the unit which I was surprised to find. Here's how you assemble the unit:</div>
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<b><span style="font-size: large;">Assembly:</span></b></div>
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<b>Step 1</b> </div>
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Unfold the Uuni 2S legs underneath the oven then place unit on its legs;</div>
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<b>Step 2</b></div>
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Slide the inner piece inside of the top part of the oven;</div>
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<b>Step 3</b></div>
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Place the hopper cover over the back hold an line up the bolt holes and fasten both short bolts to secure it in place;</div>
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<b>Step 4</b></div>
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Install the wooden handle on the pellet hopper with two long bolts then slide the hopper in place inside the hopper cover;</div>
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<b>Step 5</b></div>
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Insert the pellet grate inside the rectangular hole in the back of the oven;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffiEM7TWCVgF9t76nTfWSPYe6ngECd-rP-Q0Cl6RGtElo0Ky22-4i3_G9aynmT5lFS1a5epEdP8mzW3yrM9qsXHMm7B_cgLjtckzAywZJ1wC4jf6Wc2SwT_FAL1urW5IryIy5hhxbNA4/s1600/DSC06820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffiEM7TWCVgF9t76nTfWSPYe6ngECd-rP-Q0Cl6RGtElo0Ky22-4i3_G9aynmT5lFS1a5epEdP8mzW3yrM9qsXHMm7B_cgLjtckzAywZJ1wC4jf6Wc2SwT_FAL1urW5IryIy5hhxbNA4/s400/DSC06820.JPG" width="400" /></a></div>
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<b>Pellet grate</b></div>
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<b>Step 6</b></div>
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Insert the pizza stone inside the bottom part of the Uuni;</div>
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<b>Step 7</b></div>
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Install the chimney on the front top round hole and flip tab on chimney bottom to insert and secure chimney in place by tightening bolt on the tab;</div>
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<b>Step 8</b></div>
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Install flame keeper by sliding it inside the top part front of the oven. It sits inside on top of the inner;</div>
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<b>Step 9</b></div>
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Install the L bracket on the oven door and secure with short bolt then install the wooden handle on the door L bracket using the two long bolts;</div>
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<b>Step 10</b></div>
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Place pellet scoop on top of the pellet hopper;</div>
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<b>Step 11</b> </div>
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Place the protective cap on top of the chimney (this cap is used to choke/kill the fire when done);</div>
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Instead of re-inventing the wheel I decided to provide the assembly video made by the Uuni company itself so you can better visualize how easy this wood fire pizza oven assembly actually is.</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/3Ocj4DXcKrk/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/3Ocj4DXcKrk?feature=player_embedded" width="320"></iframe></div>
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<b><span style="font-size: xx-small;">Source: YouTube produced by Uuni</span></b></div>
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The Uuni 2S weighs approximately 23.5 LBS fully assembled. It measures W 14.5" × L 19" × H 27" inches with the legs extended and fully assemble. The maximum pizza size is about 12.5” in diameter and they recommended in making your pizza 12" for ease of use.<br />
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<b>Length of the Unni 2S</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxOZfqAEX_J67Gbvy77KMJiqGkWz0quYtwl0bmQDiVVsPzKytlju23-vnjLoQQQ9U89WsQBkoW9lgbuMDzxGRRu5AH6-IfX9SelMhyphenhyphen8bObOCCX_q-4EZOUlU0T3qZxMJHJr8-0fyf098/s1600/DSC06829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxOZfqAEX_J67Gbvy77KMJiqGkWz0quYtwl0bmQDiVVsPzKytlju23-vnjLoQQQ9U89WsQBkoW9lgbuMDzxGRRu5AH6-IfX9SelMhyphenhyphen8bObOCCX_q-4EZOUlU0T3qZxMJHJr8-0fyf098/s400/DSC06829.JPG" width="400" /></a></div>
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<b>Width of the Unni 2S</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70I0Zd0x9S4Svr8QgKUc-ya_Whlg9g3GF0hONT7oZofdlP0XfAg3yErNSReLti5p_OeA-ePQeQncCY5JXO7DCpjyo75p_j4mZNNJUDfPaUntHXhk3TC15nutEWy8Xr8drAkycd_4-qOc/s1600/DSC06830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70I0Zd0x9S4Svr8QgKUc-ya_Whlg9g3GF0hONT7oZofdlP0XfAg3yErNSReLti5p_OeA-ePQeQncCY5JXO7DCpjyo75p_j4mZNNJUDfPaUntHXhk3TC15nutEWy8Xr8drAkycd_4-qOc/s400/DSC06830.JPG" width="400" /></a></div>
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<b> The height of the Uuni 2S when fully assembled and ready to use.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8JzHYgifh1kWjZttolwWIEA2YytCtOQ7HpI8TBvl8MHd4Y-jSuOwsSV5aVWOUP18pCzx8YhpPy3Rn477r4Nit4OYQ7HgnRPa-mhzwBdgAJhLyOfZeTN79-KIvHBV55ojamk-wjirEAY/s1600/DSC06831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8JzHYgifh1kWjZttolwWIEA2YytCtOQ7HpI8TBvl8MHd4Y-jSuOwsSV5aVWOUP18pCzx8YhpPy3Rn477r4Nit4OYQ7HgnRPa-mhzwBdgAJhLyOfZeTN79-KIvHBV55ojamk-wjirEAY/s400/DSC06831.JPG" width="400" /></a></div>
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<b>Length of pizza stone</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuG3LfZ6j7k3ts-xvYo-z2xZ8vCUfcZ7sv2ZkNpxlOrPMelwVi7HFJyeYnSH6syF2QYARXpFQruOIjY3L3dXZlT72ELlvQBe2b_LA_dU2g2Ys83JsNEil7FFqkjBUPzMAMtoPhxM7hJI8/s1600/DSC06834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuG3LfZ6j7k3ts-xvYo-z2xZ8vCUfcZ7sv2ZkNpxlOrPMelwVi7HFJyeYnSH6syF2QYARXpFQruOIjY3L3dXZlT72ELlvQBe2b_LA_dU2g2Ys83JsNEil7FFqkjBUPzMAMtoPhxM7hJI8/s400/DSC06834.JPG" width="400" /></a></div>
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<b> Width of the pizza Stone</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWQ3iBI91JBbRW17zmRTry_lB2gkfRPcnLTSrG719hOVzW3smoAmRIsCUU5PdDHZkANAs5JY7ka_h9pxiijlLA28Nqg7LTivcV7NxZh3jbpXkVb2VF5Odc0ElYS-7vbIQh4hmyvKDxVk/s1600/DSC06835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWQ3iBI91JBbRW17zmRTry_lB2gkfRPcnLTSrG719hOVzW3smoAmRIsCUU5PdDHZkANAs5JY7ka_h9pxiijlLA28Nqg7LTivcV7NxZh3jbpXkVb2VF5Odc0ElYS-7vbIQh4hmyvKDxVk/s400/DSC06835.JPG" width="400" /></a></div>
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<b>Thickness of the pizza stone</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw0Ug1i8TmKLktszOEoRMKHBl1RRD9-_Z2OK3bHTPTxnQgO0gW7SQM7bimEkInuJL3inIJR8r04v7Rc7Lt6reTiQNYlAnzUzFeWozk7HD0IeOAdsPU6eY_aACDg0H_ZtnT241Vl1V8y8/s1600/DSC06836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw0Ug1i8TmKLktszOEoRMKHBl1RRD9-_Z2OK3bHTPTxnQgO0gW7SQM7bimEkInuJL3inIJR8r04v7Rc7Lt6reTiQNYlAnzUzFeWozk7HD0IeOAdsPU6eY_aACDg0H_ZtnT241Vl1V8y8/s400/DSC06836.JPG" width="400" /></a></div>
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<span style="font-size: large;">Main components of the Uuni 2S:</span><br />
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<b>Grate/Burner</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Gvn6OuusnDFgi79NxViyWygPTzmxK_JqxMbuB1Yw2JjVeSjmw8CQ95e6byjJXRk5pmxfg9m0dQPMxLnjqa4EsyI1k04oCK6wphGNQaOi-nF-gdnn3zvpoZY2C6TPglQYBjD9-TSIwRU/s1600/DSC06787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Gvn6OuusnDFgi79NxViyWygPTzmxK_JqxMbuB1Yw2JjVeSjmw8CQ95e6byjJXRk5pmxfg9m0dQPMxLnjqa4EsyI1k04oCK6wphGNQaOi-nF-gdnn3zvpoZY2C6TPglQYBjD9-TSIwRU/s400/DSC06787.JPG" width="400" /></a></div>
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The burner, is located at the back of the pizza oven. It is meant to hold the wood pellets while they’re lit and to allow the ashes to fall out of the burner. This burner is design to keep the fuel in one place. Its well designed and comes with a nice big Uuni company logo.<br />
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<b>The flame keeper</b><br />
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The flame keeper sit inside of the pizza oven on top of the inner, which is an angled piece of stainless steel that creates a pocket to keep the flame and heat from escaping through the front of the oven. Its basically designed to allow the oven to run hotter by using less fuel by keeping the heat more in the center of the pizza oven;</div>
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<b>Pellet hopper</b></div>
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The hopper is located at the back end of the top of the unit. It is used to keep a stack of wood pellets in reserve so that they’re automatically fed down into the burner, as they’re needed. This allows you to cook your pizzas without needing to worry about refueling. However, do to keep a close eye one the level of the pellet supply in the hopper to ensure you have enough pellets and that you don't run out during a cook or have the fire die on you.<br />
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<b>The front oven door</b></div>
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The Uuni 2S door has a nice wooden handle on it to protect your hands from getting burnt. Its strongly recommended to have a heat resistant surface that you can place hot door on when removing to insert or turn pizza in the oven. The door is extremely well built with a nice large Uuni logo. It also uses a slot on top of the oven to keep the door secure while in use. </div>
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<b>Pizza stone</b></div>
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The pizza stone is made of cordierite stone which is porous nature which helps absorb moisture, resulting in a crispy crust. It also helps the oven in maintaining its heat. Never wash your pizza stone. Just scrape and brush the debris off and that's it. </div>
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Pizza peel</div>
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The peel is a tool used to slide your pizzas goods into and out of the Uuni oven. It is made of stainless steal and fits perfectly inside the Uuni 2S</div>
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The Unni 2S wood fired pizza oven works by burning wood pellets. This unit will cook pizza at temps of 900 °F and takes approximately 120 seconds to cook a 12" pizza. Bare in mind that you have to rotate the pizza every 20-25 seconds or so to get even cook.<br />
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<b>Lighting the Uuni 2S:</b><br />
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Lighting the Uuni 2S is pretty easy all you need to do is use the scoop and fill the grate/burner with wood pellets used for BBQing. Never, never use wood pellets used for heating your house with since they are not the same and they contain chemicals.<br />
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Now place the full grate back in its slot in the back of the oven and take a torch and light the pellets through the holes of the Uuni Logo. You can also use lighting cubes but it takes a little bit longer to lit but I personally find that using a torch is the easiest and quickest method. Never use lighting fluid!<br />
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Ounce the pellets are lit fill the pellet hopper with pellets. It takes approximately 10-15 minutes for it to get at the desired pizza cooking temp. Also during the cooking process and warming up process keep a close eye on the pellet hopper to ensure you don't run out of wood pellet. I strongly recommend using a laser thermometer for checking the Uuni pizza oven temperature since this unit does not have a thermometer fitted unfortunately.</div>
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Okay it took me about 18 minutes to get my Uuni 2S pizza oven up to temperature. The first couple of pizza's I had a little bit of issues figuring out how much flour to put on the pizza peel to prevent the pizza from sticking to the peel so that it would slide off with ease. Also the first pizza I waited too long before turning which caused it to burn pretty good on one side. A point you have to remember is that the heat is much greater in the back of the oven this is why its imperative to turn you pizza around every 20-25 seconds. Now that I have that technique mastered its actually quite easy to use and to cook on. It took average of 70-95 seconds per pizza to cook to perfection. I made all my pizza to 10" which was the perfect size for my kids. I ended up cooking twelve pizza on the Uuni and was quite impress with the results each time. </div>
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What I truly loved about the Uuni pizza oven was the unique wood burn flavor that it gave to your pizza which was amazing! If you plan in cooking lots of pizza's using the Uuni pizza oven I strongly recommend in getting a couple of extra pizza peels. The reason I say this is that you can only prep one pizza at a time using one peel. If you have more then one then you can prep a few at ounce to expedite the cooking process for your guess. Also this gives the opportunity of your guests to create there own pizza. If you only have one peel it can be a time consuming task. </div>
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Ounce I was done using the Uuni and it was completely cooled down it was quite easy to clean. All I needed to do is scrape off and brush off the burnt pizza spillage on the stone. Then I simply vacuum away the ashes left behind by the burner with my shop vac. After this process I simply wiped down my Uuni with a damped cloth. The cleaning process is that easy folks. </div>
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For making my dough for the pizza used for this review I used this basic pizza dough recipe found on the Uuni website:</div>
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<a href="http://recipes.uuni.net/general/classic-pizza-dough-recipe/"><b>CLASSIC PIZZA DOUGH RECIPE</b></a></div>
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Here's a couple of useful dough making video created by the Uuni company:</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/u48x2Agg0Ms/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/u48x2Agg0Ms?feature=player_embedded" width="320"></iframe></div>
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<b><span style="font-size: xx-small;">Source: YouTube produced by Uuni</span></b></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Z5maw73os-w/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Z5maw73os-w?feature=player_embedded" width="320"></iframe></div>
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<b><span style="font-size: xx-small;">Source: YouTube produced by Uuni</span></b></div>
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If your a big pizza fan like me and enjoy eating lots of pizza. I strongly recommend the Uuni 2S pizza oven. It makes perfect flavorful pizza each and every-time. The oven is very cost effective at $300 and its one of the best pizza oven you will ever own. Its also worth its weight in gold! I also love the fact that its very portable and that it uses wood pellets which are readily available every where. Your friends and family will definitely love your pizza nights using the Uuni 2S! I definitely give the Uuni 2S a <b>5</b> star out <b>5</b> star hands down. This little pizza oven totally impressed my entire family whit the results of each pizza made. You can also cook all type of food and you can also bake pastries inside the Uuni pizza oven making it a very versatile oven. </div>
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<b>The Unni company website can be found here:</b> <a href="https://uuni.net/"><b><span style="font-size: large;">Unni</span></b></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com2tag:blogger.com,1999:blog-5098764727817696825.post-12561693087270234462017-05-22T11:33:00.000-07:002017-05-22T11:33:17.873-07:00Italian Mac and Cheese<div class="MsoNormal">
Today I decided to grill a BBQ staple that everyone loves after a shopping trip to our local Cavicchis' Meats store . This Italian mac & cheese is simple to make but time consuming. My family really loves this dish which is quite flavorful. </div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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<ul>
<li>4 cups uncooked elbow macaroni</li>
<li>1/2 cup butter, cubed</li>
<li>1/4 cup all-purpose flour</li>
<li>2 teaspoons Italian seasoning</li>
<li>¾-cup fresh parsley minced preferably local grown </li>
<li>1-teaspoon salt</li>
<li>1-teaspoon pepper</li>
<li>4 cups 2% milk</li>
<li>2 cups shredded cheddar cheese</li>
<li>1/2 cup grated Parmesan cheese</li>
<li>2 cans (14-1/2 ounces each) diced tomatoes drained</li>
<li>2 cups shredded marble cheese</li>
<li>2 tablespoons butter, melted</li>
<li>4 Jalapeno</li>
<li>1 sweet onion</li>
<li>4 Italian Sausage (I used locally made fresh sausages from Cavicchis' Meats)</li>
<li>5 slice bacon</li>
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<b><span style="font-size: large;">Directions</span><o:p></o:p></b></div>
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Pre-heat you’re BBQ and your Laser Cut Stainless Steel cooking surface and your Cast Iron Reversible Griddle with ribbed side up at 350 degrees (you can also use Grillgrates);<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wrGF1Rfhh_wB_YVjkqinHROxQjxNwMChnVdsZZ5gXfRata7cx0hHuQoD0z0wj8WMmJ6t5PvqisnRzKeY7ysGa4NwbUTqTKd6Cp-PdRT1TrH0lA5CoXWwI0z_FSnvC2Ra2Xec9vHsTBY/s1600/DSC06721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wrGF1Rfhh_wB_YVjkqinHROxQjxNwMChnVdsZZ5gXfRata7cx0hHuQoD0z0wj8WMmJ6t5PvqisnRzKeY7ysGa4NwbUTqTKd6Cp-PdRT1TrH0lA5CoXWwI0z_FSnvC2Ra2Xec9vHsTBY/s320/DSC06721.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97zOAHbcutRjmf4Q0eRXJlFcyNgVKGN_vUfQYY314Vd081lXE3fLG501oC0rF_ND7vzXFpx6tCZbmYhmQxsoIHkv94DdWQngqW2zLR0d6lhkBsNmheiFs7cn8f_HFc-j6zqjVIpUqIIQ/s1600/20131119_162224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97zOAHbcutRjmf4Q0eRXJlFcyNgVKGN_vUfQYY314Vd081lXE3fLG501oC0rF_ND7vzXFpx6tCZbmYhmQxsoIHkv94DdWQngqW2zLR0d6lhkBsNmheiFs7cn8f_HFc-j6zqjVIpUqIIQ/s320/20131119_162224.jpg" width="320" /></a></div>
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Slice the Jalapenos in half-length wise and remove and discard its inside membrane and seeds;<o:p></o:p></div>
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Mince the fresh parsley;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3gXPChm189O6RISNt1Y0M2qP0sIL6OVzlzkOWSYAOpJmYfBEJFckeBQyeEcuvApISvJn_ssZL6iTFQA-xDpNrwh3CmidRi1vaEuK5aXkTax45MYoTknZzmnobZDOsovCjTnT9u3S_Pw/s1600/DSC06682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3gXPChm189O6RISNt1Y0M2qP0sIL6OVzlzkOWSYAOpJmYfBEJFckeBQyeEcuvApISvJn_ssZL6iTFQA-xDpNrwh3CmidRi1vaEuK5aXkTax45MYoTknZzmnobZDOsovCjTnT9u3S_Pw/s320/DSC06682.JPG" width="320" /></a></div>
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Chopped your sweet onion;<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiEzyMucFSfR6vD9CXX91qIBKwNlpYq2BA6fI3icAbwinSLPDI2r0jDAopb-SGxPpC1XsF_TtfLFfC4RYTlc8mUCs9zsEVns4c3WOHVahK-LX9stVT7-GjQP5mS5IQWGTRxnKLNutghc/s1600/DSC06590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiEzyMucFSfR6vD9CXX91qIBKwNlpYq2BA6fI3icAbwinSLPDI2r0jDAopb-SGxPpC1XsF_TtfLFfC4RYTlc8mUCs9zsEVns4c3WOHVahK-LX9stVT7-GjQP5mS5IQWGTRxnKLNutghc/s320/DSC06590.JPG" width="320" /></a></div>
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Cook the bacon on the Laser Cut Stainless Steel cooking surface but only cook ¾ of the way;<o:p></o:p></div>
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Cook the Jalapenos and Italian Sausage on the Cast Iron Reversible Griddle;<o:p></o:p></div>
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Once the bacon is ready remove and cook your diced onions, with some fresh ground pepper to taste and pinch of salt an 2 tbsp. melted butter in a frying pan and cook onions till soft.<o:p></o:p></div>
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Cook macaroni according to package directions in your wok or in a large pot. Once ready, drain the macaroni in a strainer then place macaroni in foil casserole;<o:p></o:p></div>
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Slice the bacon and Italian sausage;<o:p></o:p></div>
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Finely chop the cook jalapenos;<o:p></o:p></div>
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Mix the parsley, onion, Italian sausage, diced tomatoes, bacon with the macaroni and mix it well;<o:p></o:p></div>
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In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in jalapenos, cheddar and Parmesan cheeses until melted.<o:p></o:p></div>
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Poor the cheese sauce on the macaroni and stir until everything is well mixed;<o:p></o:p></div>
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Cover with foil and grill at 350 for 40 minutes;<o:p></o:p></div>
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Uncover the foil, put a layer of marble or cheddar cheese on top, and cook uncovered for another 10 to 15 minutes or until golden brown and bubbly.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com2tag:blogger.com,1999:blog-5098764727817696825.post-898395429587843692017-05-18T07:40:00.000-07:002017-05-18T07:40:05.334-07:00Kamado Joe Divide and Conquer system review<div class="separator" style="clear: both; text-align: center;">
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The Kamado Joe Divide and Conquer system came out in 2014 and quickly came extremely popular in the Kamado cooking world since it came out. Back in 2015 they started to include this rack system with all there Kamado Joe grill which is good news for us end users.<br />
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The Kamado Joe Company describes it has: “Our patented Divide & Conquer Flexible Cooking System is a revolutionary multi-level, half rack design that frees you to cook different foods in different styles at different temperatures all at the same time. You’ll end up with a perfect, well-rounded meal without ever leaving the grill.” <span style="font-size: xx-small;"><b>Source:</b> www.kamadojoe.com</span><br />
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<b style="font-size: x-small;">Source of picture: </b><span style="font-size: xx-small;">http://www.kamadojoe.com/</span></div>
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As you can see in the photo the divide and conquer system is very innovative in its design in providing different heat zone. By utilizing the Half-moon heat deflector stones, you can easily transform your Joe for indirect and direct cooking zone in your Joe. The Direct cooking zone provides you the heat and open flames. As for the indirect zone, it provides you the heat without the direct flame, which is excellent for grilling chicken, baking, etc.<br />
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The versatility of the Divide and Conquer was design to expend your cooking space inside your BBQ. Which allows you to cook vegetables, meats or deserts at the same time. It accomplishes this by allowing you to grill direct on one side and indirect on the other side. Its design also allow you to use various level of cooking surface, which comes handy when you need to grill for a larger crowed. Also you can easily control the indirect heat or direct heat by placing the racks or heat deflectors at different levels which is pretty convenient.<br />
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From what I can see so far about this system and from what I have been told by many users. This is definitely the most versatile accessories out there for a ceramic grill. It can accommodate up to three separate cooking surfaces dramatically increasing your total cooking area. The Divide & Conquer Flexible Cooking System works with many of Kamado Joe's custom cooking surfaces like the cast iron cooking grate, cast iron reversible griddle, heat deflector, and many more. Which makes it possible to cook almost anything with the Divide & Conquer Flexible Cooking Rack which is pretty amazing.<br />
<span style="font-size: large;"><br /></span><b><span style="font-size: large;">You can get these various attachment for your Divide and conquer system:</span></b><br />
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Flexible Cooking System Rack</b> (Which is the main component of the Divide and Conquer System);<br />
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<span lang="EN-US">The Kamado Joe Divide and Conquer is a revolutionary, multilevel half-rack design that allows you to mix and match cooking surfaces in endless combinations to suit any need or style of cooking. It also gives the user the advantage to cook on two different levels at the same time, effectively doubling your cooking space of your grill. </span><br />
<span lang="EN-US"><br /></span><span lang="EN-US">Its also serves as the foundation for the Divide and Conquer cooking system which is made of high quality and durable 304 grade stainless steel.<o:p></o:p></span><br />
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<b>SIDE VIEW</b></div>
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<b>TOP VIEW</b></div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Halved </b><b>Stainless Steel </b><b>Cooking Grate;</b><br />
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The traditional half stainless steel grate is made with fine rods to allow more radiant heat through for charcoal grilling. They are made from 304-grade stainless steel for durability; it can withstand high temperatures of up to 1000 degrees. However I recommend that you removed them from your BBQ when doing any high temperature cleaning or it can inhibit rust on your grates.<br />
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<b>Two half grates installed</b></div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Two Halved Heat Deflectors;</b><br />
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<span lang="EN-US">This set of two ceramic heat deflectors allows you to create heat zones in the BBQ, which partially blocks off heat to provide both indirect and open flame.<o:p></o:p></span></div>
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<span lang="EN-US">These two halved heat deflectors are extremely convenient by allowing you to split your grill in half to allow one side for indirect and the other side for direct. You can even make both sided indirect if needed. A bonus of using them with the Divide and conquer system is that you can place your heat deflectors at different height levels inside your BBQ.<o:p></o:p></span></div>
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<span lang="EN-US">Never use water and soap to clean them. To clean them use a scraper or a brush to remove the biggest grime then use a rag to wipe the rest off. You can also clean them by burning the grime off them by placing them in your Joe at a temp of 700 degrees for about 15 minutes.<o:p></o:p></span></div>
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<span lang="EN-US">When using heat deflectors or pizza stone always bring them up to temp with the grill, meaning ounce you have established fire place your heat deflectors and/or stones inside and let them come up gradually to the desired temp. If you place a cold stone in a hot grill there’s a strong possibility they will crack or break due to thermal shock.<o:p></o:p></span><br />
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<b>7 3/4" Wide</b></div>
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<b>14 3/4" in Length</b></div>
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<b> 1/2" Thick</b></div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Accessory Rack (X-Rack);</b><br />
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Use in conjunction with the Kamado Joe Divide and Conquer system to hold drip pan, Wok, heat deflector, pizza stone, and Dutch ovens.<br />
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<div class="MsoNormal">
<span lang="EN-US">This accessory rack also known as the X-Rack is pretty convenient for using a wok you can place it close to the fire or away from the fire which is pretty handy. There's so many uses for this accessory rack such as holding the split heat deflector, Holding a drip pan, holding a cast iron Dutch oven, small cast iron grate for searing steaks close to the coals, pizza stone holder, etc., and the possibilities are endless!<o:p></o:p></span></div>
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<b>Wok in top position</b></div>
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<b>Wok in lower position</b></div>
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<b>X-rack pizza set-up</b></div>
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5.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Stainless Steel Grate;</b><br />
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<span lang="EN-US">The traditional stainless steel grate is made with fine rods to allow more radiant heat through for charcoal grilling. This is the 18" diameter cooking grate which is made from 304-grade stainless steel for durability; it can withstand high temperatures of up to 1000 degrees. However I recommend that you removed them from your Kamado Joe when doing any high temperature cleaning or it can inhibit rust on your grates. This cooking grate also comes with a hinge section which can be used to add wood chunks for smoking.<o:p></o:p></span></div>
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6.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Laser Cut Stainless Steel Cooking Surface;</b><br />
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This double-thick, laser cut stainless steel surface is ultra-smooth and ideal for an even cook with delicate fish and vegetables.<br />
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I did some salmon and rainbow trout using this cooking surface and was very impressed with it. My fillet never sticked to the surface which was pretty impressive. If you cook a lot of fish like me its the best cooking surface to use by far.<br />
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7.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Soapstone;</b><br />
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This thick bacteria- and stain-resistant slab provides an even cook with fewer flare-ups all while allowing meats to cook in their own juices.<br />
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It is made of top quality 3/4 inch thick soapstone and it’s heavy in weight. Just looking at this Kamado Joe soapstone you can tell lots of care was taken in its manufacturing process and it’s designed. It surface is extremely smooth making it perfect for grilling. What is really nice about this soapstone it can be used on a cook top stoves or in the oven as well.<br />
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<b>Here's some pretty cool features of the Kamado Joe Soapstone:</b><br />
<ul>
<li>You can put this stone in the freezer and use it as a cold serving tray for sushi or raw meats;</li>
</ul>
<ul>
<li>Soapstone's are rated to 1200 degrees Fahrenheit which is very impressive which means you will not have to worry about the Soapstone cracking on your BBQ however do not place frozen items on hot stone or it will crack;</li>
</ul>
<ul>
<li>The soapstone retains heat extremely well and has even heat cooking area which is actually pretty amazing;</li>
</ul>
<ul>
<li>You will not have to worry about any flare ups cooking fatty meats like chicken;</li>
</ul>
<ul>
<li>It actually retains the heat very well and for a long period of time;</li>
</ul>
<ul>
<li>You can reverse sear steaks at very high temperature;</li>
</ul>
<ul>
<li>It can also be used as a cutting board;</li>
</ul>
<ul>
<li>There the best for cooking burgers.</li>
</ul>
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<b>The soapstone is well packaged</b></div>
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<b>Its 3/4" in thickness</b></div>
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<b>Its 8 3/4" in width</b></div>
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<b> Its 18 1/8" in length</b></div>
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<b>Top view of the Soapstone</b></div>
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<div class="MsoNormal">
<span lang="EN-US">After using the Kamado Soapstone for a few weeks I highly recommended you to use a laser thermometer to check the stone for proper cooking temperature. In doing this it will prevent you from burning your food accidentally due to your stone being actually warmer then you tough it was! What was really impressive was the fact that the Soapstone had a pretty good uniform heat distribution, that it’s naturally non porous, odorless and tasteless, and will not alter the taste of your food in any way or shape. I found that cooking on soapstone was actually a lot better than using cast iron griddles and the juices from meats sizzled and didn't evaporate as fast as cast iron griddles which is a huge bonus! By using soapstone’s ability to heat evenly and consistently, you can turn any ordinary grilling experience into a phenomenal one. A huge bonus of the soap stone is that it will retain heat for extremely long period thus making the grill a little more efficient. Another great features that many folks don't know is that you can actually freeze your soap stone and use it as a serving tray for cold meat cuts since it will stay cold for a prolong period.<o:p></o:p></span></div>
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I found that the Kamado Joe Soapstone’s makes the best smash burgers and many users will also tell you the same. It also cooks the best scallops and shrimps!<br />
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<span style="font-size: large;"><br /></span><b><span style="font-size: large;">Cleaning and care of the Soapstone:</span></b><br />
<b><br /></b>They are pretty easy to clean, dish soap and warm water can be used to wash the stone. For tough grime you can use a scrubby or a SKRAPR from <a href="http://www.theskrapr.com/" style="background-color: white; color: #ff9900; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;" target="_blank">TheSkrapr</a>.<br />
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<b>Avoid Thermal Shock:</b> Do not subject soapstone to sudden hot or cold temperature changes. Allow it to cool on its own before washing. When cooling soapstone for cold-serving, make sure it’s at room temperature before placing it in the refrigerator.<br />
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8.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Cast Iron Grate;</b><br />
<b><br /></b>The excellent heat retention and long lasting durability make cast iron ideal for all cuts, and the hearty grate marks sear meats and seal in flavor. These cast iron grates are awesome for creating perfect sear marks on your meats or for charring some vegetables for making salsas. An important point to remember when using cast iron grates is that you have to keep them seasoned by giving them a light coat of Canola oil from time to time to prevent them from rusting.<br />
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9.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Cast Iron Reversible Griddle;</b><br />
<b><br /></b>This two-sided griddle offers a smooth surface and a ribbed surface, perfect for all cast iron cooking. The smooth surface of this griddle is perfect for cooking eggs and pancakes for breakfast. The ribbed surface is perfect for cooking bacon and prevents the flare ups from its grease. I found that the smooth surface work very wear for reverse searing steaks and for a quick sear of burgers to seal in its juices. Cleaning is also pretty easy all you have to do is wet an old rag and use your tongs and rub the rag on the hot Griddle or Ribbed surface and watch the grime wash off. Its that easy but remember to give them a very light Canola oil coating after each use to prevent rusting.<br />
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<b>Ribbed surface</b></div>
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<b> Griddle Surface</b></div>
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10.<span class="Apple-tab-span" style="white-space: pre;"> </span><b>Grill Expander;</b><br />
<b><br /></b>Add up to 60% more cooking surface to your grill with the Kamado Joe Grill Expander. It sits directly on the grill grate with slotted feet for added stability. It also allows you to elevate vegetables and delicate meats up away from the fire.<br />
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It is made from 304-grade stainless steel for durability; it can withstand high temperatures of up to 1000 degrees Fahrenheit, however, I do not recommend you leaving any rack or the flexible cooking system inside your Joe during high temperature cleaning doing so can inhabit rust on the stainless.<br />
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With this optional Grill Expander you can now cook on three levels. This grill expander sits on top of your top grates of the cooking system which gives you a generous four-inch clearance between the grill expander and the top cooking surface that it sits on.<br />
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<b><span style="font-size: large;">Some of the different configuration of the Flexible Cooking system:</span></b><br />
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As you can see from the pictures above the different configuration that you can do with the Divide and Conquer System is endless. This system is most definitely the most versatile cooking rack system in the Kamado cooker market. It doesn't waste any space available for grilling inside your grill. The system is so easy to configure to any configuration you need.<br />
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<b>You can view the Kamado Joe accessories brochure to see some of its configuration and available accessories here:</b><br />
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<a href="https://files.kamadojoe.com/wp-content/uploads/2016/04/KJO_Brochure_English_1.pdf">KJ_Accessory_Brochure_English_1.pdf</a></div>
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<span lang="EN-US">After using the Divide and Conquer system for a few weeks now I can definitely say it's by far the best and most versatile rack system for the ceramic cookers. I have been using the adjustable rig from the ceramic grilling store in the past and can say with confidence that the Kamado Joe system is way more intuitive and easier to use. If you want to compare apple to apple both rack system are built solid but the Kamado Joe Divide and Conquer system offers more configuration and is in fact easier to switch between different configurations. I can now actually see why many user such as the Big Green Egg Eggheads and Kamado Joe users are lining up to buy the Divide and Conquer System to use in their cookers.<o:p></o:p></span><br />
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<span lang="EN-US">I am quite impress to see that Kamado Joe now includes the Divide and Conquer system with all their new 2017 ceramic cookers.<o:p></o:p></span></div>
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<span lang="EN-US">There's so many extra optional accessories you can get for this flexible cooking system. My ultimate favorite ones are the Soapstone, Laser Cut Stainless Steel Cooking Surface, and the Cast Iron Cooking grates. However my favorite one is definitely the Soapstone.<o:p></o:p></span></div>
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<span lang="EN-US">If you don't own a Divide and Conquer system for your Ceramic Cooker you don't know what you’re missing. I definitely recommend this flexible cooking rack system and it’s worth every penny in gold! It’s built solid and built to last however ensure that you remove your rack system from the cooker before you do any high temp cleaning of your BBQ. Also all the stainless steel components are dish washer safe for easy cleaning. Also another point to remember is that you can grab the flexible rack by two of the three tab with gloves to lift the entire rack out of your Joe during a cook to add extra lump or wood chunks for smoking which is pretty convenient. I definitely rate this one a <b>5 </b>star out <b>5</b> stars!<o:p></o:p></span><br />
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com1tag:blogger.com,1999:blog-5098764727817696825.post-28276032724481396962017-05-17T14:15:00.002-07:002017-05-17T14:15:48.787-07:00Parmesan-breaded haddock filletsToday I decided to pick up some fresh haddock fillets from a fisherman. I had a craving for some fish and chips so I decided to make some Parmesan-breaded haddock on the BBQ. These are extremely easy to do but so delicious<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
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<ul>
<li>4-6 fresh or thawed haddock fillets</li>
<li>¼ cup Parmesan cheese</li>
<li>1/3 cup bread crumbs</li>
<li>1 TBSP fresh ground black pepper</li>
<li>1 TBSP finely chopped parsley</li>
<li>½ tsp salt</li>
<li>1 cup milk</li>
</ul>
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<span style="font-size: large;"><b>Direction</b></span><br />
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In a large plate mix the Parmesan, breadcrumbs, pepper, parsley, and salt until it is well blended;<br />
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Preheat your BBQ with your Kamado Joe Laser Cut Stainless Steel cooking surface to a temp of 390 degrees. I like cooking mine over direct heat but you can also cook them indirect by placing the half-moon heat deflector on the lower level underneath the Laser Cut Stainless Steel cooking surface. If you don't have a stainless steel cooking surface I strongly recommend using Grillgrates or a soapstone;<br />
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Give the Kamado Joe Laser Cut Stainless Steel cooking surface or grates a light coat of canola oil;<br />
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In a large bow poor in about 1 cup of milk enough to soak the fillets;<br />
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Dip each filet in milk, then roll well in the breadcrumbs mixture;<br />
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Place the breaded fillets on the Laser Cut Stainless Steel cooking surface and cook for 18-20 minutes but flip them carefully half way through. You know they are ready when they are flaky with a fork or when they are slightly golden.<br />
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Bonne Appetite :)</div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-56609076674037937002017-05-14T14:25:00.001-07:002017-05-14T14:25:11.633-07:00Cheese stuff bell peppersToday I decided to cook some stuff peppers on my BBQ. My wife and daughter have been asking me to make some of these for about a week now. They are pretty easy to make and are very tasty!<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<br />
<ul>
<li>1 lbs. of Extra Lean Ground Beef</li>
<li>6 Large Bell Peppers</li>
<li>2 Clove of Garlic</li>
<li>1 Can of diced tomatoes</li>
<li>½ TBSP Kosher Salt</li>
<li>2 TBSP HP Sauce</li>
<li>1-Cup cheddar cheese, shredded</li>
<li>2 TBSP Parmesan cheese</li>
</ul>
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<b><span style="font-size: large;">Directions:</span></b><br />
<b><span style="font-size: large;"><br /></span></b>Chopped one sweet onion in small pieces<br />
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Mince to clove of fresh garlic<br />
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Pre-heat your BBQ for direct cooking at 350 degrees<br />
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Cook your ground beef, onion, garlic, black pepper, kosher salt in a cast iron frying pan. Stir frequently.<br />
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Meanwhile cook ½ cup of rice<br />
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Ounce ground beef is cooked drain fat from pan.<br />
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Now add 1 can of Drained Diced tomatoes, HP Sauce and the cooked rice to the ground beef and cook for a few more minutes<br />
<div style="text-align: center;">
<b>Add diced tomatoes</b></div>
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<div style="text-align: center;">
<b> Add HP sauce</b></div>
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<div style="text-align: center;">
<b>Add cooked Rice</b></div>
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Cut off the tops of Bell peppers; discard seeds and membranes.<br />
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Now remove the stuffing from the BBQ and mix in the cheese to taste<br />
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Coat the bottom of the peppers whit Parmesan cheese<br />
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Filled the peppers with the stuffing<br />
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Grill on the BBQ at 350 for 30 minutes and in the last 5 minutes add any remaining cheese to the top of the peppers.<br />
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<b>25 minutes in</b></div>
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<div style="text-align: center;">
<b> Top with cheese</b></div>
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<div style="text-align: center;">
<b> Ready</b></div>
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Bonne Appetite!</div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com1tag:blogger.com,1999:blog-5098764727817696825.post-25885743528456625042017-05-14T08:11:00.002-07:002017-05-14T08:11:21.806-07:00Chicken Lollipops<span style="background-color: white;"><span style="color: #0a0a0a; font-family: "helvetica" , "arial" , "trebuchet ms" , sans-serif;"><span style="font-size: 14px;">My wife wanted something different then the traditional drumsticks for super so immediately knew that it had to be something special besides the traditional “drumstick”, so with a little research, it led me to the chicken lollipop. These lollipops are easy to make but a little time consuming but fun to make. </span></span></span><br />
<span style="background-color: white;"><span style="color: #0a0a0a; font-family: "helvetica" , "arial" , "trebuchet ms" , sans-serif; font-size: large;"><b><br /></b></span></span>
<span style="color: #0a0a0a; font-family: "helvetica" , "arial" , "trebuchet ms" , sans-serif; font-size: large;"><b>Ingredients</b></span><br />
<span style="background-color: white;"><span style="color: #0a0a0a; font-family: "helvetica" , "arial" , "trebuchet ms" , sans-serif;"><span style="font-size: 14px;"><br /></span></span></span>
<br />
<ul>
<li>chicken drumsticks</li>
<li>1/2 cup brown sugar</li>
<li>1/4 cup smoked paprika</li>
<li>1 tablespoon fresh ground black pepper</li>
<li>1 tablespoon salt</li>
<li>1 tablespoon chili powder</li>
<li>1 tablespoon garlic powder</li>
<li>1 tablespoon onion powder</li>
<li>1 teaspoon cayenne pepper</li>
<li>1/4 cup Diana Rib & Chicken sauce or favorite sweet BBQ sauce</li>
<li>1/4 cup Sriracha sauce</li>
</ul>
<div>
<b><span style="font-size: large;">Directions:</span></b></div>
<div>
<br /></div>
<div>
In a bowl mix the sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper very well and place aside.</div>
<div>
<br /></div>
<div>
In another bowl you want to mix your Diana Rib & Chicken sauce with the Sriracha sauce. This will be your sweet heat sauce for glazing the Lollipops with.</div>
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<br />
<div class="MsoNormal">
OK lets get started with the fun stuff. First thing you want to do is cut the small tip of the
drumstick off using a sharp knife or clever.<o:p></o:p></div>
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Now you want to make a cut completely around about 2 cm form
tip of the bone you just cut off. You want to cut through the skin and tendons
all the way around.<o:p></o:p></div>
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Next, remove that small skinny part of the meat we just cut
off and push the other section down creating the Lollipop. That little section
you removed is usually the bitter part of the legs meat this is why we remove
it. I learned about removing this little section from a BBQ Pitmaster. <o:p></o:p></div>
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To help them stand up on the grill cut a little section of
the other tip of the bone on the fat end of the lollipop.<o:p></o:p></div>
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Place your lollipop inside a large Ziploc bag along with some of the
rub and shake them in the bag to coat them well them place bag in fridge for 30
minutes.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Meanwhile pre-heat your BBQ for indirect cooking at
275 degrees<o:p></o:p></div>
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Once your BBQ is up to temp, place the lollipops on the grill
bones sticking up straight. Close the lid and let it cook for approximately 2
hours or till internal temp reaches 160 degrees.<o:p></o:p></div>
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Holding the lollipop from the bone role them in the sauce we made earlier then place them back on the grill and cook for another 30 minutes or until temp
internal temp reaches 175 degrees.<o:p></o:p></div>
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Bonne appetite!<o:p></o:p></div>
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<o:p><br /></o:p></div>
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As you can see these lollipops have a nice glaze to them
which makes them perfect for presentation to your guest <span style="font-family: "wingdings"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-38774310879686788072017-05-10T11:57:00.000-07:002017-05-10T11:57:06.742-07:00Maple glaze rainbow trout fillets<div style="text-align: left;">
Well since its now the fishing season in Nova Scotia I decided to grill some fresh rainbow trout fillets. These are quite easy to grill on your BBQ but you have to be careful when grilling them because these fillets are delicate. I strongly recommend using your Kamado Joe Laser Cut Stainless Steel cooking surface along with the Divide and Conquer rack system. If you don't have this cooking surface you can use a Soapstone or Grillgrates.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Fresh Rainbow Trout Fillets</div>
<div style="text-align: left;">
Pure Maple Syrup</div>
<div style="text-align: left;">
Fresh Ground Black Pepper</div>
<div style="text-align: left;">
Fresh Lemon </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Direction</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place your fillets in a pan then poke them all over with a fork;</div>
<div style="text-align: left;">
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<div style="text-align: left;">
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<div style="text-align: left;">
Squeeze some lemon juice on each fillet and spread evenly with brush;</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Now brush a generous coat of maple syrup on each fillet;</div>
<div style="text-align: left;">
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<div style="text-align: left;">
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<div style="text-align: left;">
Sprinkle some fresh ground black pepper on each fillet;</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Place in refrigerator for 1 hour;</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Preheat your BBQ with your Kamado Joe Laser Cut Stainless Steel cooking surface or Grillgrates to a temp of 375 degrees. I like cooking mine over direct heat but you can also cook them indirect by placing the half moon heat deflector on the lower level underneath the Laser Cut Stainless Steel cooking surface;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eJcjQ2PlyjRmP0GyV9yGVFmFKl4wGtZwwf4l0xFrkAlU7sE5UYJp2qd0BxOeub9YcI6wx0oz4vJ9ojQBOWFaFXxChVpLHQ1iKHmHH2TCPtFljZOL6EIlzqyLMmgOI-20UhE25i95rME/s1600/DSC06530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eJcjQ2PlyjRmP0GyV9yGVFmFKl4wGtZwwf4l0xFrkAlU7sE5UYJp2qd0BxOeub9YcI6wx0oz4vJ9ojQBOWFaFXxChVpLHQ1iKHmHH2TCPtFljZOL6EIlzqyLMmgOI-20UhE25i95rME/s320/DSC06530.JPG" width="320" /></a></div>
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Coat the Laser Cut Stainless Steel cooking surface with a very light coat of Canola oil;</div>
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Place the fillet skin down on the cooking surface and cook for about 10 minutes but give it another coat of maple syrup the last few minutes of cooking;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0RQNeCTcuflYZuCp65S-4VlCBVIpZgfyimsG-Dny4Uj3pwmp8sY0OwN9mb9ENtMnmmrXWH_4C_NaYq6vHT7_HcPwHIw1nH7yuBNFOhrvEWdcKZHD_ZpXsD8o_jqcD9z_zgs5-4AbNPU/s1600/DSC06532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0RQNeCTcuflYZuCp65S-4VlCBVIpZgfyimsG-Dny4Uj3pwmp8sY0OwN9mb9ENtMnmmrXWH_4C_NaYq6vHT7_HcPwHIw1nH7yuBNFOhrvEWdcKZHD_ZpXsD8o_jqcD9z_zgs5-4AbNPU/s320/DSC06532.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: , serif; font-size: 16px;">You know its ready when, it starts to falls apart, the skin sort of holds it together, making transfer a little bit easier</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeHXnCC13NIiE6GMTh7_jE58Yyl7x1L7i9Zyph4iu5lRosc4rYPr8196lJeifW2o32-w6Z-fl3pF1XL51-cI7fcKE4VImIoihYUWI2kp5jovr7UFrB6tmF3xmTxAdLSnJuWdXfYfbpSE/s1600/DSC06537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeHXnCC13NIiE6GMTh7_jE58Yyl7x1L7i9Zyph4iu5lRosc4rYPr8196lJeifW2o32-w6Z-fl3pF1XL51-cI7fcKE4VImIoihYUWI2kp5jovr7UFrB6tmF3xmTxAdLSnJuWdXfYfbpSE/s320/DSC06537.JPG" width="320" /></a></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: , serif;">Bonn Appetite and Happy Grilling :)</span></span></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-42253543633145193492017-04-27T14:18:00.000-07:002017-04-27T14:18:21.827-07:00Dangers of using BBQ wire brushes<div class="MsoNormal">
For many years avid and recreational BBQers have been using wire brushes to clean there grill which is effective way of cleaning a grill. These grill brushes are usually very cheap and easily obtainable. However there’s a real hidden danger in using these wire brushes.</div>
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The danger that lots of folks don’t realize is the needle like size bristles that falls off the wire brushes while in use. These small bristles usually gets cough on your grates which then transfers it to your food. This risk extremely higher when using cheap brushes from places like the dollar stores or using pretty worn brushes to save a penny. <o:p></o:p></div>
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If swallowed these little tin size razor sharp bristles can cause lots of damage to your mouth, throats and internal intestines. It’s also extremely painful! Doctors are having lots of difficulty finding these tiny bristle ounce swallowed. There’s also no sure-fire way to remove the thin, razor-sharp metal bristles after they've have been swallowed by accident. Ounce removed they usually leave lots of damage behind. The Canadian surgeons are also urging all backyard cooks to throw out there wire-bristled brushes.<o:p></o:p></div>
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<b><span style="font-size: large;">Here’s some safe alternative to using wire brushes:<o:p></o:p></span></b></div>
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<li> <span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -18pt;"> <b> </b></span><b style="text-indent: -18pt;">Onions: </b><span style="text-indent: -18pt;">You can cut them in half and use the onion with a set of tongs to clean your hot grill. The acid in the onion loosens and removes most of the residues on your grates but doesn’t work as well as a brush. However it works well enough. It also helps season your grates with a little onion flavor. There’s also a BBQ accessory called the Grillion that you can get to make you cleaning with onion easier.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxmSfUp0wTQRU3UVVPfgzSsZ21cs5LpoM8ExfN-j8BmGm75VybBN7JMZ0EiM1T2Onda0YNLyCavaPuQo5apuEZbluGGaO1v0AhcmS6NLwAxfMoiWmAu-zrcFj3S8sYI-1SiRqH6uj_9A/s1600/dac80dbc8ef8fe0113fbda549ad81e7b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxmSfUp0wTQRU3UVVPfgzSsZ21cs5LpoM8ExfN-j8BmGm75VybBN7JMZ0EiM1T2Onda0YNLyCavaPuQo5apuEZbluGGaO1v0AhcmS6NLwAxfMoiWmAu-zrcFj3S8sYI-1SiRqH6uj_9A/s320/dac80dbc8ef8fe0113fbda549ad81e7b.jpg" width="320" /></a></div>
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<b><span style="font-size: xx-small;">Source of image: http://www.bbqsaucereviews.com</span></b></div>
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<li><span style="text-indent: -18pt;"><b>Crumpled up foil in a ball:</b> Crumpling tinfoil into a ball and rubbing it around the grill with a pair of tongs works fairly well as well. The bonus is that most BBQers always have tin foil around.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wZvR0I57Ko-d5zjVbJev-irlfXTpBbddIcSrmXV6pJ2qllpUqdFwgxfg31FpyWg14AaHesX0pJPt3fvTnSfbgUe1PJ9aWwMzWdgGiNtbADv7Kew56lpKRQi39tSeOi9aBuZYOTxbJds/s1600/1078702682_5104964594001_1608CRTV-Grill-Cleaning-CRO-Still-2016-08-30-15-09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wZvR0I57Ko-d5zjVbJev-irlfXTpBbddIcSrmXV6pJ2qllpUqdFwgxfg31FpyWg14AaHesX0pJPt3fvTnSfbgUe1PJ9aWwMzWdgGiNtbADv7Kew56lpKRQi39tSeOi9aBuZYOTxbJds/s400/1078702682_5104964594001_1608CRTV-Grill-Cleaning-CRO-Still-2016-08-30-15-09.jpg" width="400" /></a></div>
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<li><b style="text-indent: -18pt;">Wooden Scrapers:</b><span style="text-indent: -18pt;"> The wooden scrapper’s works extremely well for cleaning your grill it quickly conform to the cooking grates over time. It’s very effective and it pretty much works like a paint scraper and pretty much gets the side of the grates as well. They are pretty cheap to get but must be replaced after a while of heavy use.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycOaBI06yQDObb49Q1DHCMFuj-UNnYGG-yFDukuYY-ZeMlS2jWkXTiJ-rJgNTOgRla0oRxiS_qpJyPioJg4cu1axg_bkEoJ4hnRMbXyrlQvXXkdgPdRsDwua4tTeWL0h2oIojzQdgGB0/s1600/Cedar_Wood_Grill_Scraper_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycOaBI06yQDObb49Q1DHCMFuj-UNnYGG-yFDukuYY-ZeMlS2jWkXTiJ-rJgNTOgRla0oRxiS_qpJyPioJg4cu1axg_bkEoJ4hnRMbXyrlQvXXkdgPdRsDwua4tTeWL0h2oIojzQdgGB0/s400/Cedar_Wood_Grill_Scraper_2.jpg" width="400" /></a></div>
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<li> <span style="text-indent: -18pt;"><b>Bristleless brush:</b> These brushes are made from 2 galvanized steel springs that are twisted to form a continual spiral which eliminates the threat of bristles breaking free. Works good but takes considerably more pressure and scraping to get the job done.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEEI6Opv42FwPOIx-6sRUuhlT2QXRJMAbU5SIHXaCnxrXQdyYjGJL7KYm_6YSL3eCYhJR93XbNiODnflrx8kVtK8RS4X9fZZs_iHw02M3sQ2eDx_r6_C9FLUytE42qQbeKUp0bXJYtJw/s1600/61N6INFD5lL._AC_UL320_SR284%252C320_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEEI6Opv42FwPOIx-6sRUuhlT2QXRJMAbU5SIHXaCnxrXQdyYjGJL7KYm_6YSL3eCYhJR93XbNiODnflrx8kVtK8RS4X9fZZs_iHw02M3sQ2eDx_r6_C9FLUytE42qQbeKUp0bXJYtJw/s1600/61N6INFD5lL._AC_UL320_SR284%252C320_.jpg" /></a></div>
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<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -18pt;"> </span><b style="text-indent: -18pt;">Grillstone cleaning blocks:</b><span style="text-indent: -18pt;"> These are made from recycled glass and look like pumice stones. These are very good at getting tough deposits off cooking grates and will conform to the pattern of the grill grates but take a while to conform to the grates.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugoKXXYznPFuDcpKhqwmRwVvJknio0B_wfRT1qpsomlpQ9GV-EMzgUcKw5g_DWGSZFayz3Vr7vdjslSpI9X32zQHCpXsg9RnLSjaleF4G3Pt3olok8eDfnQR_MbpyBpgx4FIU81F_ptw/s1600/grillstone_cleaning_block-56a070045f9b58eba4b08375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugoKXXYznPFuDcpKhqwmRwVvJknio0B_wfRT1qpsomlpQ9GV-EMzgUcKw5g_DWGSZFayz3Vr7vdjslSpI9X32zQHCpXsg9RnLSjaleF4G3Pt3olok8eDfnQR_MbpyBpgx4FIU81F_ptw/s1600/grillstone_cleaning_block-56a070045f9b58eba4b08375.jpg" /></a></div>
<b><span style="font-size: large;">Interesting news articles on this issue:</span></b><br />
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<a href="https://www.barrietoday.com/local-news/throw-away-that-wire-bristle-bbq-brush-surgeons-urge-backyard-chefs-409429">https://www.barrietoday.com/local-news/throw-away-that-wire-bristle-bbq-brush-surgeons-urge-backyard-chefs-409429</a><br />
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<a href="http://www.cbc.ca/news/health/barbecue-brushes-dangers-swallow-throat-wire-bristle-dempsey-1.3741578">http://www.cbc.ca/news/health/barbecue-brushes-dangers-swallow-throat-wire-bristle-dempsey-1.3741578</a><br />
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<a href="https://www.ncbi.nlm.nih.gov/pubmed/26932965">Epidemiology of Wire-Bristle Grill Brush Injury in the United States, 2002-2014</a><br />
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As you can see its a very good ideal to get rid of your BBQ wire brush to protect yourself and guest from serious injury. You can get good quality wood scrapers at your local BBQ stores and Costco. </div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-14015901156223244222017-04-16T12:42:00.004-07:002017-04-16T12:42:43.924-07:00Bacon-wrapped Armadillo Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qKrYK-2ulKfmCdaTxhyZVaaoAOEwZnwUXqNAHJuxA2cNN0s1LF0KVwerRB8o2HV_c2XG6ue_EBjXEe5DP5npfK5dxOzqaYRV8kigLq_dg19vkoTwwCbytDJO6V0i1RS-P8m_UaITqf8/s1600/DSC06355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qKrYK-2ulKfmCdaTxhyZVaaoAOEwZnwUXqNAHJuxA2cNN0s1LF0KVwerRB8o2HV_c2XG6ue_EBjXEe5DP5npfK5dxOzqaYRV8kigLq_dg19vkoTwwCbytDJO6V0i1RS-P8m_UaITqf8/s320/DSC06355.JPG" width="320" /></a></div>
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Since today is Easter I decided to do my own version of Easter eggs. So me and my son decided to make some bacon-wrapped Armadillo Eggs for our Easter supper. These are quite easy to make and very delicious!<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 Mild Italian Sausage<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ LBS Ground Beef<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ LBs Ground Pork<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>8 Jalapeno peppers<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>¼ cup fresh diced chives<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pack sliced Bacon<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>¾ Brick cream cheese (4 oz)<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1-Cup fine grated cheddar cheese<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 TBSP Spicy Montreal Steak seasoning<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP bacon flavored Seasoning<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>favorite pork rub<br />
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<b><span style="font-size: large;">Directions</span></b><br />
<b><span style="font-size: large;"><br /></span></b>Start up your BBQ and get it up to 250F for indirect cooking or use Grillgrates. You could use many different types of wood for this, although I usually use Cherry, Pecan, Maple or Apple.<br />
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<b>Using the indirect method</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2gzcLyXagx8Y9v2C0c8je3GjfboTW5k1vsQzokuuvJLdOqx0HqNN9p2YkRbTqqXfKn1TD_YJqGFnGmfQtIBRlS3eOB0L5fCkdxpTjsxkIyRLz2Hmbr0PyUqePdrbKGegNpZlAww4K9M/s1600/DSC05152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2gzcLyXagx8Y9v2C0c8je3GjfboTW5k1vsQzokuuvJLdOqx0HqNN9p2YkRbTqqXfKn1TD_YJqGFnGmfQtIBRlS3eOB0L5fCkdxpTjsxkIyRLz2Hmbr0PyUqePdrbKGegNpZlAww4K9M/s400/DSC05152.JPG" width="400" /></a></div>
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<b>Using Grillgrates instead of indirect method</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-2qG3bBiYgv8R7ZwKXMeMJbjd150GPCwXbXDKUEf27vh1cvLxkw_eN1SBCxnUzdwU0NgUwTTQnnkRmVyYtgd8LDBB587zZvE7uPtySFmp-y_JmaKhrSNZlVpjH_UudjmAXfrnvEr2PY/s1600/DSC06022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-2qG3bBiYgv8R7ZwKXMeMJbjd150GPCwXbXDKUEf27vh1cvLxkw_eN1SBCxnUzdwU0NgUwTTQnnkRmVyYtgd8LDBB587zZvE7uPtySFmp-y_JmaKhrSNZlVpjH_UudjmAXfrnvEr2PY/s400/DSC06022.JPG" width="400" /></a></div>
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<b>BGE indirect grilling set up</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0XDfKa3yPrD2mIGzgAI3gspUqGE9n9bvnDPVQSC56C-I8NuFk-aNu2xDnL1_i6bRqN8dVLK_HIaPlYqvWaAYTVJvaTKs15sMX6r963zWV4ZZyRmqJTG6qUDVP3RqlKxbI7ROFlHRXfA/s1600/platesetterindirect-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0XDfKa3yPrD2mIGzgAI3gspUqGE9n9bvnDPVQSC56C-I8NuFk-aNu2xDnL1_i6bRqN8dVLK_HIaPlYqvWaAYTVJvaTKs15sMX6r963zWV4ZZyRmqJTG6qUDVP3RqlKxbI7ROFlHRXfA/s400/platesetterindirect-1.jpg" width="400" /></a></div>
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Mix the ground pork, ground beef, Mild Italian Sausage meat, chives and the Spicy Montreal Steak seasoning extremely well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRL46izH1vB_M4WYrVit6dp4uvRTrfkmVuPRtKZ_GKWY_ifXmyp_bpWjZTCjoAVSv2KN3w6jTjFlK3fuyXRMLJrk9oSqIWDLcAIt6IrKdFMFdsR9Wixen4Ml7DeWdPJmUsfDmN0GMUjk/s1600/DSC06338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRL46izH1vB_M4WYrVit6dp4uvRTrfkmVuPRtKZ_GKWY_ifXmyp_bpWjZTCjoAVSv2KN3w6jTjFlK3fuyXRMLJrk9oSqIWDLcAIt6IrKdFMFdsR9Wixen4Ml7DeWdPJmUsfDmN0GMUjk/s400/DSC06338.JPG" width="400" /></a></div>
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Cut the top off the jalapeno pepper and core the pepper to remove the seeds and membrane. Its recommended to wear nitrate gloves when handling Jalapenos peppers.<br />
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Mix together the cream cheese, bacon flavored seasoning and grated cheddar.<br />
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Fill all the cored peppers with the cream cheese filling.<br />
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Take some of the meat mixture and wrap it around the pepper. Make sure none of the pepper is visible. Roll it into a egg-shape.<br />
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Now wrap them with a slice of bacon (I used two slice per armadillo eggs).<br />
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Coat them with your favorite pork rub<br />
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Place the armadillo eggs in your BBQ and Smoke for about 2 hours.<br />
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You want the temperature of the meat to be 160 F. Also if you notice the cheese starting to bubble out of the eggs, it is likely done.<br />
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<b><span style="font-size: large;">Enjoy and Happy Grilling!</span></b></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-49177051688073352992017-04-10T12:24:00.001-07:002017-04-10T12:24:40.918-07:00Stuffed French Toast<div class="MsoNormal" style="line-height: 13pt; margin-top: 0.9pt; text-align: center;">
<b><span style="font-size: x-large;">Stuffed French Toast</span></b></div>
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During a little BBQ competition between friends of mine I was introduced to this dish as a breakfast meal and it was some delicious and amazing. So I decided to share his recipe but he didn't want his name mentioned. This one is a little time consuming to make but totally worth it and so tasty in flavors :)</div>
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<b><span style="color: red; font-size: large;">Stage 1 is to make the Kings Hawaiian Bread the day before:</span></b></div>
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<b><span style="font-size: large;">INGREDIENTS: </span></b></div>
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<ul>
<li>3 cups All-Purpose Flour, </li>
<li>1 TBSP instant yeast </li>
<li>2 TBSP water </li>
<li>½ cup pineapple juice </li>
<li>¼ cup softened, <span style="font-size: 17.3333px;">unsalted butter </span></li>
<li>⅓ cup brown sugar </li>
<li>2 large eggs plus 1 egg yolk, <span style="font-size: 17.3333px;">white reserved </span></li>
<li>1 TSP vanilla extract </li>
<li>2 TBSP potato flour </li>
<li>1¼ TSP salt</li>
</ul>
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<b><span style="font-size: large;">Directions:</span></b><br />
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In the bowl of your stand mixer, combine ¼-cup flour, 1-tablespoon instant yeast and 3 tablespoons water to make the sponge.<o:p></o:p></div>
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Allow the sponge to rest for 15 minutes.<o:p></o:p></div>
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In a bowl mix the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla till its well-blended<o:p></o:p></div>
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Whisk together the rest of the flour, potato flour, and salt before adding the liquid ingredients.<o:p></o:p></div>
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Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first. I used my Kitchen Aid Mixer with dough hook.<o:p></o:p></div>
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If it is still sticking like crazy, add a couple more tablespoons of flour<o:p></o:p></div>
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Grease a large loaf pan and let rise for 2 hours<o:p></o:p></div>
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Cover dough lightly with plastic wrap.<o:p></o:p></div>
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Mix the leftover egg white with 1-tablespoon cold water.<o:p></o:p></div>
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Brush the mixture on the dough.<o:p></o:p></div>
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Preheat your BBQ to 350° with heat deflector.<o:p></o:p></div>
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Bake loaf of bread for 30-35 minutes or until golden.</div>
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<b><span style="color: red; font-size: large;">Stage 2 making the stuffed French Toast the night before:</span></b></div>
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<span style="letter-spacing: -0.2pt;"><b><span style="font-size: 14pt;">I</span><span style="font-size: large;">ngredient</span></b></span><b><span style="font-size: large;">s<span style="letter-spacing: -0.4pt;"> </span>:</span></b><span style="font-size: 14pt;"><o:p></o:p></span></div>
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<ul>
<li>8<span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">oz</span><span style="font-size: 14pt;">.</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">Crea</span><span style="font-size: 14pt;">m</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">Chees</span><span style="font-size: 14pt;">e</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">(cu</span><span style="font-size: 14pt;">t</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">int</span><span style="font-size: 14pt;">o</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">1</span><span style="font-size: 14pt;">6</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">t</span><span style="font-size: 14pt;">o</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">4</span><span style="font-size: 14pt;">8</span><span style="font-size: 14pt; letter-spacing: -0.1pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.05pt;">pieces)</span></li>
<li>8<span style="font-size: 14pt; letter-spacing: 0.45pt;"> </span><span style="font-size: 14pt; letter-spacing: 0.05pt;">Eggs</span></li>
<li>1<span style="font-size: 14pt;">2<span style="letter-spacing: -0.3pt;"> </span><span style="letter-spacing: -0.15pt;">oz</span>.<span style="letter-spacing: -0.3pt;"> </span><span style="letter-spacing: -0.15pt;">Hal</span>f<span style="letter-spacing: -0.3pt;"> </span><span style="letter-spacing: -0.15pt;">an</span>d<span style="letter-spacing: -0.3pt;"> </span><span style="letter-spacing: -0.15pt;">Half</span></span></li>
<li>2<span style="font-size: 14pt; letter-spacing: -0.05pt;"> oz</span><span style="font-size: 14pt;">.</span><span style="font-size: 14pt; letter-spacing: -0.05pt;"> Mapl</span><span style="font-size: 14pt;">e</span><span style="font-size: 14pt; letter-spacing: -0.05pt;"> Syrup</span></li>
<li>6<span style="font-size: 14pt; letter-spacing: -0.3pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.15pt;">TBSP</span><span style="font-size: 14pt;">.</span><span style="font-size: 14pt; letter-spacing: -0.3pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.15pt;">Butte</span><span style="font-size: 14pt;">r</span><span style="font-size: 14pt; letter-spacing: -0.3pt;"> </span><span style="font-size: 14pt; letter-spacing: -0.15pt;">(melted)</span></li>
<li><span style="font-size: 14pt; letter-spacing: -0.15pt;">1 loaf </span><span style="font-size: 18.6667px; letter-spacing: -0.2px;">Hawaiian Bread</span><span style="font-size: 14pt; letter-spacing: -0.15pt;"> </span></li>
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<span style="line-height: 27.68px;"><span style="font-size: large;"><b>Directions:</b></span><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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Cube bread (crust on). Layer one third in greased 9” x 13” glass pan. Dot with cream cheese pieces.<o:p></o:p></div>
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Cover with remaining bread cubes. (I usually just mix my bread cubes and Cream Cheese in the pan but the choice is yours)<o:p></o:p></div>
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Combine remaining ingredients and pour over bread.<o:p></o:p></div>
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Cover with plastic wrap, pressing down lightly so bread soaks up egg mixture.<o:p></o:p></div>
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<b>Refrigerate overnight</b>.<o:p></o:p></div>
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<span style="color: red; font-size: large;"><b>Next morning Pre-heat your BBQ to 350 degrees with heat deflector & Pizza stone for baking</b></span><o:p></o:p></div>
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<span style="font-size: 14pt; letter-spacing: -0.05pt;">6. Stabiliz</span><span style="font-size: 14pt;">e<span style="letter-spacing: -0.1pt;"> </span><span style="letter-spacing: -0.0666667px;">your BBQ to</span><span style="letter-spacing: -0.15pt;"> </span><span style="letter-spacing: -0.05pt;">350</span>°<span style="letter-spacing: -0.15pt;"> </span><o:p></o:p></span></div>
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<span style="font-size: 14pt;">7. Place<span style="letter-spacing: 0.1pt;"> </span>pan<span style="letter-spacing: 0.1pt;"> </span>on<span style="letter-spacing: 0.1pt;"> </span>spacers<span style="letter-spacing: 0.1pt;"> </span>and<span style="letter-spacing: 0.1pt;"> </span>bake<span style="letter-spacing: 0.1pt;"> </span>40<span style="letter-spacing: 0.1pt;"> </span>to<span style="letter-spacing: 0.1pt;"> </span>50<span style="letter-spacing: 0.1pt;"> </span>minutes<span style="letter-spacing: 0.1pt;"> </span></span></div>
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<span style="font-size: 14pt;">8. Rotate<span style="letter-spacing: 0.1pt;"> </span>180<span style="letter-spacing: 0.1pt;"> </span>degrees<span style="letter-spacing: 0.1pt;"> </span>after<span style="letter-spacing: 0.1pt;"> </span>20 </span><span style="font-size: 14pt; letter-spacing: -0.25pt;">minutes or so.</span></div>
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<span style="font-size: 14pt; letter-spacing: -0.1pt;">9. Allo</span><span style="font-size: 14pt;">w<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">t</span>o<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">coo</span>l<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">slightly</span>,<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">cu</span>t<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">int</span>o<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">servin</span>g<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">siz</span>e<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">piece</span>s<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">an</span>d<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">pou</span>r<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">o</span>n<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">Appl</span>e<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">Cide</span>r<span style="letter-spacing: -0.2pt;"> </span><span style="letter-spacing: -0.1pt;">Sauce from recipe bellow.</span><o:p></o:p></span></div>
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<b><span style="color: red; font-size: large;">Stage 2 making the </span></b><span style="color: red; font-size: large;"><b><span style="letter-spacing: 0.05pt;">Appl</span></b><b>e<span style="letter-spacing: 0.35pt;"> </span><span style="letter-spacing: 0.05pt;">Cide</span>r<span style="letter-spacing: 0.35pt;"> </span><span style="letter-spacing: 0.05pt;">Sauce:</span></b></span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
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<li>1 cup Sugar</li>
<li>3 TBSP. Bisquick</li>
<li>1 TSP. Cinnamon</li>
<li>2 TBSP. Lemon Juice</li>
<li>2 cups Apple Cider</li>
<li>1/4 Cup or half us stick butter</li>
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Mix sugar, Bisquick and cinnamon in 2-quart saucepan.<o:p></o:p></div>
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Stir in cider and lemon juice.<o:p></o:p></div>
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Bring to low boil for 1 minute.<o:p></o:p></div>
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Stir in butter.<o:p></o:p></div>
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Now serve with some sauce and enjoy!</div>
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Happy Grilling :)</div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com1tag:blogger.com,1999:blog-5098764727817696825.post-77198433858085201502017-03-17T09:59:00.001-07:002017-03-17T09:59:48.345-07:00Jalapeno Cheese Stuffed Pretzel Buns<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
Jalapeno Cheese Stuffed Pretzel Buns</h3>
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These Jalapeno cheese stuffed pretzel buns are awesome appetizers and excellent for game night. the hardest part in making them is properly sealing the buns. </div>
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<b>Ingredients:<o:p></o:p></b></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup warm water</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 tablespoons unsalted butter, melted</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tablespoon honey</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 package active dry yeast</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 1/4 cups bread flour, or more as needed</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/4 teaspoons kosher salt (such as Diamond Crystal(R))</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">cooking spray</li>
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<b>Pretzel bun Stuffing:<o:p></o:p></b></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">8 ounces cream cheese, softened</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup fine shredded mozzarella cheese</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 jalapeno pepper, diced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 TBSP Club House La Grille Maple Bacon Seasoning</li>
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<b>Water Wash/dip:<o:p></o:p></b></div>
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10 cups water<o:p></o:p></div>
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3/4 cup baking soda<o:p></o:p></div>
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<b>Egg Wash:<o:p></o:p></b></div>
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1 egg<o:p></o:p></div>
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1 tablespoon water<o:p></o:p></div>
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<b>Topping of pretzel Bun<o:p></o:p></b></div>
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kosher salt (such as Diamond Crystal(R)) to taste<o:p></o:p></div>
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<b>Directions:<o:p></o:p></b></div>
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Combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes.<o:p></o:p></div>
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Mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. Add additional flour if needed, a little a time, until the dough is no longer sticky.<o:p></o:p></div>
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Spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. Cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour.<o:p></o:p></div>
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Mix cream cheese, mozzarella, Club House La Grille Maple Bacon Seasoning and jalapeno pepper together into a separate bowl.<o:p></o:p></div>
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Preheat Kamado Joe for indirect for baking to 425 degrees F (220 degrees C). </div>
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Bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time.<o:p></o:p></div>
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Divide dough into 4 equal pieces on a floured work surface. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. Repeat filling the dough until all dough and filling are used.<o:p></o:p></div>
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Boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. Remove dippers with a large-slotted spoon and place on the prepared parse-man sheet, keeping dippers about 2-inches apart. Beat egg and cold water together in a bowl until smooth; brush over each dipper. Sprinkle kosher salt over each dipper.<o:p></o:p></div>
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Bake in the preheated Kamado Joe until dippers are golden brown, 15 to 18 minutes. Cool dippers on the baking sheet for 5 minutes and enjoy!<o:p></o:p></div>
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I found this recipe on http://allrecipes.com/ but modded it to my taste and added extra stuff to it.</div>
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Bonne Appetite! :)</div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-64586597249488677272017-02-25T15:18:00.003-08:002017-02-25T15:18:59.799-08:00Stuff Jalapenos & Peppers Burgers<br />
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My son came up with the ideal of stuffing burgers with Jalapenos and peppers this morning while baking buns on our Joe. So we decided to go ahead and make them for lunch. They turned out quite well and are pretty easy to make, quite tasty, and your palette dances in flavor!<br />
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<b><span style="font-size: large;">Ingredients:</span><o:p></o:p></b></div>
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<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">3 lbs ground pork</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">2 tbsp favorite rub</span></li>
<li> <span style="text-indent: -0.25in;">1 tbsp fresh ground pepper</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">½ tbsp kosher salt</span></li>
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<b>Burger stuffing:<o:p></o:p></b></div>
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<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">8 ounces cream cheese, softened</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">1/2 cup fine shredded mozzarella cheese</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">3 jalapeno pepper, diced</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">2 TBSP Club House La Grille Maple Bacon Seasoning</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">¼ orange pepper diced</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">¼ yellow pepper diced</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">¼ red pepper diced</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">¼ sweet onion diced</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -0.25in;">2 clove garlic minced</span></li>
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<b><span style="font-size: large;">Directions:</span></b></div>
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1. Heat the cream cheese in microwave for 35 seconds to soften;</div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 15.6933px;">2. Diced the jalapenos, onion and peppers;</span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 15.6933px;">3. Minced 2 clove of garlic;</span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 15.6933px;">4. Mix all the ingredients in large bowl and mix very well</span></div>
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<b>Now its time to make the burger patties and stuff them.</b></div>
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<b><span style="font-size: large;">Direction:</span></b></div>
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1. Mix the ground pork, rub, pepper, and kosher salt in large bowl;</div>
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2. Use the Burger Stufz burger press to create burger patties pocket and to seal them ( you can use a beer can to create the burger pocket if you don't have a Stufz burger press);</div>
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<b>Now add the stuffing in the burger pocket</b></div>
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<b>Now put a top layer of ground pork and seal using the press</b></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 15.6933px;">3. Now place the patties in fridge for 30 minutes;</span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 15.6933px;">4. Its now time to preheat your BBQ and the Grillgrates to 375 degrees F but if you don't have Grillgrates you can use the cast iron griddle or soap stone from the divide and conquer system;</span></div>
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5. Now cook you stuffed burger till the internal temp reaches 160 degrees F and don't forget to flip them half way through the cook;</div>
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<b>For burger buns we used this recipe: <a href="http://kamadojoegrillingpassion.blogspot.ca/2017/01/perfect-hamburger-buns.html">perfect hamburger buns recipe</a></b></div>
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Now serve them and enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com1tag:blogger.com,1999:blog-5098764727817696825.post-80869217162453572732017-02-25T15:17:00.002-08:002017-02-25T15:17:29.396-08:00Grilling in the winter<div class="MsoNormal" style="text-align: center;">
<span lang="EN-CA"><b><span style="font-size: large;">Grilling in the winter</span></b><o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">Lots of folks are afraid to grill during the winter months because they find it too cold or don’t like dealing with the snow. Me personally it’s my favorite time of the year to fire up my Joe. Some will say that I am nuts but I personally get more joy out of it I honestly find it more rewarding and personally love the challenges from it. The colder it gets outside I find my Joe more efficient in maintaining temps and it actually gets to desired temp a little faster.<o:p></o:p></span><u5:p></u5:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTvFeBtvKhYtxzd6QQ6J_ZMHEL7CxwLXi7fHSwdhPp1f43eTY8pIY99NeTaFNiGDWD8hqRlZ5GZ1-35yMQGfbmDcGqdRPx8E3rrzBV2jllNhFa4Qeuvpmnb-pMPndFfotoU-gQD2OnFE/s1600/DSC05548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTvFeBtvKhYtxzd6QQ6J_ZMHEL7CxwLXi7fHSwdhPp1f43eTY8pIY99NeTaFNiGDWD8hqRlZ5GZ1-35yMQGfbmDcGqdRPx8E3rrzBV2jllNhFa4Qeuvpmnb-pMPndFfotoU-gQD2OnFE/s400/DSC05548.JPG" width="400" /></a></div>
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<span lang="EN-CA">The Kamado Joe and BGE are made with a nice thick ceramic which makes it very efficient for grilling in sub-zero temperatures. Get your grilling gloves on and do some winter grilling its very rewarding and your Joe will never fail you and your family, guess and friends will thank you for it. </span><u5:p></u5:p></div>
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Keeping warm while watching the grill in -20C lol</div>
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<span lang="EN-CA">Here are my tips to make your winter grilling more enjoyable:<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">1. Always cover your Joe with a cover but place a towel on top of the Joe before putting the cover on. The towel will absorb any moisture and prevent your Kamado Joe and BGE from freezing shut;<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">2. You can bring your Joe near your patio door so you don’t have to go too far outside to grill or re-position it away from the cold winds;<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">3. Use lighting cubes to light your grill instead of a electric lighter, or torch so that way you don’t spend much time outside;<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">4. I recommend using a <a href="http://www.kickashbasket.com/">Kick Ash Basket</a> which gives the Joe a better air flow and makes it a lot easier to clean and make lighting process of the Joe a lot faster;<o:p></o:p></span><u5:p></u5:p><br />
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<span lang="EN-CA">5. Prep all your food inside your house;<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">6. Dress warm for the weather and I also recommend using cast iron grates as it retains heat better;<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">7. Winter is also the best time of the year to do some cold smoking;<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">8. Try to keep the dome close don’t open it unless you really need to.<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">It’s that simple to grill in the winter get your grilling game on and don’t let the cold or snow scare you from grilling!<o:p></o:p></span><u5:p></u5:p></div>
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<span lang="EN-CA">Happy Grilling!</span></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-55114202956008119162015-01-25T09:23:00.003-08:002015-01-25T09:23:57.576-08:00Maple glazed SalmonWell today I decided to grill some maple glazed salmon on the BBQ. These are quite delicious, pretty healthy and easy to make. Well let’s get grilling!<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<b><br /></b>
<br />
<ul>
<li>Fresh Salmon Fillets</li>
<li>Dizzy Pig Raging River Rub</li>
<li>Pure Maple Syrup</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZabczNh7R_tVOoGVwvsenbw4e-ZyCeZjq9N0f4iI5Y4-Zyj77zprIOrKAUZCEFUVVUrNHSjm2x2tssCx2kBwObsU328sKF1w6aMgFxVLOzcggl6LsRG7dZbQtdm4TNt-gH2sm6a0Y5c/s1600/DSC05359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZabczNh7R_tVOoGVwvsenbw4e-ZyCeZjq9N0f4iI5Y4-Zyj77zprIOrKAUZCEFUVVUrNHSjm2x2tssCx2kBwObsU328sKF1w6aMgFxVLOzcggl6LsRG7dZbQtdm4TNt-gH2sm6a0Y5c/s1600/DSC05359.JPG" height="300" width="400" /></a></div>
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<b><span style="font-size: large;">Direction:</span></b><br />
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Soak Salmon Plank in water for 1 hour;<br />
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Pre heat BBQ to 425 degrees Fahrenheit;<br />
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Place Salmon Fillet on top of the cedar plank and Season the fillet with a generous amount of Dizzy Pig Raging River rub;<br />
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Grill the salmon on the plank in the BBQ at 425 degrees Fahrenheit for approximately 8-10 minutes the last few minutes of cooking glaze the salon with some maple syrup. (You can tell the salmon is ready when you poke with fork and the fillet easily flakes off. )<br />
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<b><span style="font-size: large;">Bonne Appetit! and Happy Grilling!</span></b></div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-26376873718546523052015-01-10T14:45:00.003-08:002015-01-10T14:45:48.466-08:00Chicken Grenades on the BBQ! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmb_L4H1sS4_WOCFdgV2QPxfV1uxAiiuhzjKBmgPDTREBHPirofw-cqUlP02ev1XvA84rgD-P-g2sGaFsf8QtC12rXA84hHkv8nortEFsawI1728l1W047N0CqQjq-ry6lXc5BGE_fUjk/s1600/DSC05347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmb_L4H1sS4_WOCFdgV2QPxfV1uxAiiuhzjKBmgPDTREBHPirofw-cqUlP02ev1XvA84rgD-P-g2sGaFsf8QtC12rXA84hHkv8nortEFsawI1728l1W047N0CqQjq-ry6lXc5BGE_fUjk/s1600/DSC05347.JPG" height="300" width="400" /></a></div>
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Well lately I didn't have much time to grill since I was gone on a military course then on Holidays. Now that I am back I decided to be creative on the BBQ and came up with the ideal of making my own version of ABT’S (Atomic Buffalo Treats or Atomic Buffalo Turds) and decided to call them chicken grenades. These are easy to make. I found they had a nice little kick to them with a surprise crunch with a punch! My kids love them a lot now I found another perfect appetizer for game day.<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<ul>
<li>1 TBSP Dizzy Pig Fajitaish</li>
<li>2 TBSP Dizzy Pig Jamaican Firewalk</li>
<li>1 TBSP fresh ground black pepper</li>
<li>Dizzy Pig Ragging River</li>
<li>½ Cup Panko Bread Crumbs</li>
<li>250 gram Cream Cheeese</li>
<li>¼ cup Franks Red Hot Sauce Sweet Chilly </li>
<li>¼ cup Franks Red Hot Sauce Buffalo Wing</li>
<li>1 Chicken Breast</li>
<li>1 pound slice bacon</li>
<li>Fresh Jalepenos</li>
</ul>
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<b><span style="font-size: large;">Direction:</span></b><br />
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Cut Chicken breast in strips of ¼ inch wide;<br />
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In a bowl mix the Dizzy Pig Fajitaish, 1 TBSP Dizzy Pig Jamaican Firewalk, black pepper and Panko till well blended;<br />
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In another bowl mix both Franks Hot Sauce together till well blended (This is your Panko breading mixture);<br />
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Now dip the chicken strips in the sauce till well covered then role in the Panko breading mixture till well coated and place in a pan;<br />
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Now place the breaded chicken in fridge for 1 hour;<br />
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Stir the 1 TBSP of Dizzy Pig Jamaican Firewalk in the cream cheese till well blended;<br />
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Cut the jalapenos in half lengthwise and scrape out the seeds and veins with a spoon and place the Jalapenos half in a bowl of water. This will help keep the fumes of the Jalapenos down so they won’t irritate your eyes, nose & throat;<br />
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Now stuff your jalapeno halves with the cream cheese mixture and set aside in fridge;<br />
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Now pre-heat your BBQ to 325 degrees Fahrenheit for semi indirect cooking by using Grillgrares;<br />
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Now place one piece of breaded chicken on top of the Jalapeno half and cream cheese;<br />
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It’s now time to wrap them with a slice of bacon and secure them with a toothpick;<br />
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Ok you now have them all wrapped with bacon season them with a light coat of Dizzy Pig Raging River;<br />
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Now place them on the BBQ and cook them at 325 degrees Fahrenheit for approximately 2 hours till the internal chicken reaches a safe temp of 165 degrees Fahrenheit (I rotate them half way through the cook but that’s personal preference);<br />
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Now I hope you enjoy these chicken grenades!<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.7900009155273px;"><b><span style="font-size: large;">Bonne appétit and Happy Grilling!</span></b></span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.7900009155273px;"><b><span style="font-size: large;"><br /></span></b></span>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20.7900009155273px;"><b><span style="font-size: large;"><br /></span></b></span>
<span style="background-color: white;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;"><b>Dizzy Pigs Rubs are now available locally in Halifax from:</b></span></span></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"> </span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><b>Sparkling Pools And Spas </b></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"> 512 Main St., Dartmouth, NS </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"> Tel: 1 (902) 462-8187</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><b><br /></b></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><b><span style="font-size: large;">Or directly from: <a href="https://dizzypigbbq.com/zDP/" style="color: #771000; text-decoration: none;">DizzyPigBBQ</a></span></b></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com1tag:blogger.com,1999:blog-5098764727817696825.post-76858692870133180802014-11-21T13:54:00.002-08:002014-11-21T13:54:17.496-08:00Ceramic cookers Xmas recommended accessories gift ideal<div>
Well with Christmas just around the corner I decided to do my Christmas BBQ Accessories recommended gift ideal for the avid BBQER that uses ceramic cookers such as the Big green Egg, Kamado Joe, Primo, etc,.. I summed it up to my 7 most recommended based on its practicability, and innovations that actually improves your grilling or takes your grilling to the next level without wasting your money for something you will never use again. </div>
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<b><span style="font-size: large;">1</span></b>.<span class="Apple-tab-span" style="white-space: pre;"> </span><b><span style="font-size: large;">Grillgrates: </span></b>Have a nice raised rail design which allows a better surface area contact and better heat conduction which gives you perfect restaurant sear lines, while juices collect in the valleys then steam or sizzle adding even more flavor and moisture into your food. You can also add smoke pellets to the valley to add a hint of smoke to fish and vegetables. The shape of the Grillgrates radiates with heat for fast, even cooking and the bottom protects greasy food like chicken against any flare-ups and drying heat. The fat drains off and burns in the bottom of the grill grate and not on the outside of your food. The Grillgrate tools which comes with each set as custom design prongs that fits between and below the rails to lift delicate food such as fish without damaging it and it doubles as a cleaning tool to clear the valleys of build-up. GrillGrates cook via all methods of cooking: conduction, convection and infrared plus they provide you with a semi-indirect cooking method. Also Grillgrates has beyond phenomenal customer service and support! </div>
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You can also flip the Grillgrates over and used them to reverse sear steaks, to cook buns on, or to cook burgers with a nice sear on them. </div>
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<b>You can order your Grillgrates here:</b> <a href="https://www.mygrillgrate.com/">Grillgrate Store</a> You can use <span style="color: #3e454c; font-family: Helvetica, Arial, lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 12px; line-height: 20.4799995422363px; white-space: pre-wrap;"><b>coupon code Grateful will save 15%</b> <b>off store wide. </b></span></span></div>
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<b><span style="font-size: large;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Kick-Ash-Basket:</span></b> This ash basket provides a quick and efficient way of cleaning ashes from your ceramic cooker. It also improves air flow which actually made it easier and faster to achieve any desired temps. It also helps in maintaining high temps for searing steaks or cooking pizzas. </div>
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<b>Review:</b> <a href="http://hrmcreativebbq.blogspot.ca/2014/06/kick-ash-basket-review.html">kick-ash-basket-review</a></div>
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<b>You can order your Kick Ash Basket here</b>: <a href="http://www.kickashbasket.com/">kickashbasket</a></div>
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<b><span style="font-size: large;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Smokeware Chimney Cap:</span></b> Well if you like grilling through rain and snow storm this is the perfect accessory to get. It works extremely well in keeping the rain and snow out of the cooker while grilling. It’s also controls the temperature just as easy as the regular daisy wheel vent does. Everyone also loves the fact that it actually pimps up the look of your cooker! It looks very sharp on any grill. Also after the fire is completely out just open the vent on the chimney a tad when the grill is not in use which in turn will reduced and prevent mold and mildew problems that its typical in a Kamado grill that sits idle for a couple of weeks. Another advantage of this cap is when opening your BBQ you don’t have to worry about the vent fully opening by itself like the original daisy wheel is known to do on ceramic cookers. </div>
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<b>Review</b>: <a href="http://hrmcreativebbq.blogspot.ca/2013/11/smokeware-chimney-vented-cap-review.html">smokeware-chimney-vented-cap-review</a></div>
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<b>You can order your Smokeware Chimney Cap here:</b> <a href="http://smokeware.net/Vented_Chimney_Caps/Stainless_Steel_Vented_Chimney_Cap.htm">Smokeware chimney Cap store</a></div>
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<b><span style="font-size: large;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Tappecue Temperature Monitoring System:</span></b> I strongly recommend this temperature monitoring system if you do lots of low and slow cooks. What I really like about this system is that you can actually monitor the temps of your grill and food from anywhere that there’s a wifi, 3G, 4G cell service or internet connection by using your phone or tablet. Imagine not being stuck watching you grill and to have the freedom to go anywhere while doing a long and slow cook and to be able to monitoring your food and pit from anywhere you go. During the summer I start my low and slow cook early in the morning and then went Kayak Fishing and always managed to monitor my grill in the middle of the lake while fishing which is quite amazing. This system is actually quite accurate whit its temperature reading. Another big bonus of this system is that you can graft the temp of your pit and of your food for further analysis for the next cook. This system also sends you warning when the pit falls or go above your set points and lets you know when your food is ready.</div>
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<b>Review: </b><a href="http://hrmcreativebbq.blogspot.ca/2014/06/tappecue-temperature-monitoring-system.html">tappecue-temperature-monitoring-system</a></div>
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<b>You can order your Tappecue Temperature Monitoring system here: <a href="http://www.tappecue.com/#!order-now/c2478">Tappecue Store</a></b></div>
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<span style="font-size: large;"><b>5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Thermapen:</b></span> Thermapen are the Cadillac’s of instant read thermometers. They are very fast and will give you accurate reading every time within 2 seconds flat. I found that lots of cheap meat thermometers take for ever to get accurate reading and lots of them are always off by a few degrees. This is one of the accessories that I wouldn’t cheap out on. These are used by Pitmasters world-wide and pro chefs in restaurants. They are made with a bio master anti-bacterial additive and they are splash proof. It has a long slim probe for taking temp in large piece of meat and large easy to read temp numbers. The company actually has excellent customer service and stand behind their products one hundred percent. Food safety is extremely important to me this is why I don’t cheap out on a meat thermometer. They are very easy to clean. Also the newer models now have a nice backlit LED display. </div>
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<span lang="FR-CA">The speed and accuracy of the Thermapen is unparalleled. With a blazing 3 second reading and + or – of .7 degrees it’s going to get the temperature as fast as necessary. Its also has a water-resistance design and Biomaster anti-bacterial addictive. These thermometer are very rugged and can take a good beating!</span></div>
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<span lang="FR-CA"><b>Features:</b></span></div>
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<span lang="FR-CA">3-second readings!<br />High accuracy to ±0.7°F (±0.4°C)<br />Water-resistant design<br />Biomaster anti-bacterial additive<br />°F to °C reconfigurable<br />Auto on/off—no buttons!<br />1,500 hour battery life</span></div>
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<b>You can order your Thermapen here: </b><a href="http://www.thermoworks.com/products/thermapen/">thermapen</a></div>
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<b><span style="font-size: large;">6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Kettle-Q Griddles:</span></b> A good quality griddle gives you opportunity to expend your cooking limitation of your Big Green Egg, Kamado Joe, Primo and any other ceramic cooker. This griddles gives you a large enough cooking space to cook a few eggs, bacon and sausages at the same time. The griddle allows you to cook food such has pancakes, crepes, eggs, hash browns, Quadzillas, stir-fry, etc,.. with ease!</div>
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I highly recommend buying the Kettle-Q made by The Little Griddle Innovations because they make the highest quality griddle. Also they are made of 14 gauge 430 stainless steel which is pretty heavy duty stuff. You can also visually see the quality and craftsmanship that was put into the making of their high quality griddle. They are very easy to clean and use!</div>
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<b>Review:</b> <a href="http://hrmcreativebbq.blogspot.ca/2012/04/kettle-q-griddle-by-little-griddle.html">Kettle Q </a></div>
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<b>You can order you Kettle-Q griddle here:</b> <a href="http://www.littlegriddle.com/">littlegriddle store</a></div>
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<b><span style="font-size: large;">7.<span class="Apple-tab-span" style="white-space: pre;"> </span>The BBQ Bravo Gloves:</span></b> The best pair of BBQ gloves I ever used are definitely the BBQ Bravo Gloves by a mile due to the fact that they are pretty well insulated, good quality leather, and they are long in length offering protection to your arms from heat as well! These are the only gloves that have been actual able to use to handle hot pizza stones, head deflectors, plate setters, cast iron frying pan, etc. without burning myself or burning my gloves. </div>
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<b>Review</b>: <a href="http://hrmcreativebbq.blogspot.ca/2012/02/review-of-bbq-bravo-gloves.html">bbq-bravo-gloves review</a></div>
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<b>You can order your BBQ Bravo Gloves here:</b> <a href="http://www.fredsmusicandbbq.com/BBQ_BRAVO_GLOVES_EXTRA_HEAVY_DUTY_AND_EXTRA_EXTR_p/bbqgloves-bravo.htm">BBQ_BRAVO_GLOVES_EXTRA_HEAVY_DUTY</a></div>
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I hope this list helps your Christmas shopping.</div>
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Enjoy and happy grilling!</div>
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Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-27066550360288920582014-11-16T07:04:00.002-08:002014-11-16T07:04:33.811-08:00The Perfect BBQ Tek Chimney Cap Review<div class="separator" style="clear: both; text-align: center;">
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A few weeks ago I was
approached by Jack Piscetta from <b>Perfect
BBQ Tek</b> to do a review of their Perfect BBQ Tek Chimney Cap which I gladly
accepted. I never heard of them before or seen any of their caps before. So I
was quite intrigued on this one. <o:p></o:p></div>
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Lots of you would
wonder why we would need such a cap. Well one of the biggest flaws of ceramic
cookers is when cooking in elements such as rain or snow some of it will make
its way in through the top vent (Daisy Wheel) which in turn can affect your
cooking. But bear in mind that in reality a little drizzles won’t affect your
cook much unless you’re baking bread. Heavy rain however will affect your
cooking and can pose the risk of putting out the fire. <o:p></o:p></div>
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In the pass I heard
and tried the <a href="http://hrmcreativebbq.blogspot.ca/2013/11/smokeware-chimney-vented-cap-review.html">Smokeware Chimney Cap</a> which I did a review of last year. Today I
still use this cap lot. We will compare both of them further down in this
review. <o:p></o:p></div>
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I received the Perfect
BBQ TEK Chimney Cap via regular mail last week and it was well packaged to
prevent any damaged during shipping. Well the first impression that came across
my mind while looking at the chimney cap was wow this look like a mail box for
the BBQ. My wife looked at it and said wow that’s a fugly mail box lol! <b>Well before I keep going don’t let the look
of it fool you.</b> There’s reason why its design in this shape which we will
get into later in the review. I just like being honest with the first
impressions of a product. <o:p></o:p></div>
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Before we get in to
this review here’s a little history of the company <b>Perfect BBQ Tek </b>which was
provided by them:<o:p></o:p></div>
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<o:p>"<b>How we got started</b> </o:p></div>
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<o:p><br /></o:p></div>
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Several experienced
indoor and outdoor cooking enthusiasts began a discussion about the
difficulties of using our Big Green Eggs in the rain. One of our founders came up with a design to
curb these and we modified and modified and modified it until we had a simple,
effective design. We believe that we can
make many correct choices on what makes grilling and smoking on your ceramic
grill easiest to work on.”<o:p></o:p></div>
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The Perfect BBQ Tek chimney cap is
made of good quality 5052 Aluminum which will resist the weather and will not
rust on you. It’s made of the same material used for industrial vent cap which
is proven to last in the elements. This cap should last many years of use and
abuse. It has a “U” shape design with both ends open which makes it look like a
mail box but is a very effective simple design.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSzKPxbLgeUEwXYp_P51zjclVDW7P4kng2CJekWuJSI93rFSAazj01tbS_VDAn23iWFfKfnuuul655j0vHqjr4XSjANyKfMiTZAD-NS7xcC8wFcebeAWHec-T8ZbZnHXDv_FnlFG3mWI/s1600/DSC05202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSzKPxbLgeUEwXYp_P51zjclVDW7P4kng2CJekWuJSI93rFSAazj01tbS_VDAn23iWFfKfnuuul655j0vHqjr4XSjANyKfMiTZAD-NS7xcC8wFcebeAWHec-T8ZbZnHXDv_FnlFG3mWI/s1600/DSC05202.JPG" height="300" width="400" /></a></div>
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The cap installation
is quite easy and it’s completely installed within seconds. You just remove
your top vent then re-install the top vent basically sandwich the vent and
chimney cap together. As you can see installation is a snap! There’s just
enough room inside to allow you to install the top vent and to do some
adjustments of the top vent. The cap I received is the Big Green Egg version
and I found it fitted perfectly on my Green Egg. When you order this cap ensure
that you specify for which ceramic cooker its gone be used on since there’s
various sizes available.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARlCyBqVATTBSe7gJDRd3GWsTKSfKDlhbrpH1nQj5Wyyv1ghyphenhyphenUMCpRGWKP-SmeR1yLHZRci4nNh8KfHrwhby59Z54t1PkgKNfL3CEBszS404J_Is6YGFo9kXYNdXV2byOT8CMVG73Hig/s1600/DSC05203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARlCyBqVATTBSe7gJDRd3GWsTKSfKDlhbrpH1nQj5Wyyv1ghyphenhyphenUMCpRGWKP-SmeR1yLHZRci4nNh8KfHrwhby59Z54t1PkgKNfL3CEBszS404J_Is6YGFo9kXYNdXV2byOT8CMVG73Hig/s1600/DSC05203.JPG" height="300" width="400" /></a></div>
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<b>Install cap first</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoLimdSajKHyJNFQcQCdlU4Vi8gsVeCEr21tTClxJzyIkLa5nbsmqLR5s74K8H_XQMLlmF3zANko1ScZgjEaLAC0FoD6G04nx7BPXbJwefCkRoWEpDcF2qlnPErLA2ucxoTPbwLXA4NU/s1600/DSC05207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuoLimdSajKHyJNFQcQCdlU4Vi8gsVeCEr21tTClxJzyIkLa5nbsmqLR5s74K8H_XQMLlmF3zANko1ScZgjEaLAC0FoD6G04nx7BPXbJwefCkRoWEpDcF2qlnPErLA2ucxoTPbwLXA4NU/s1600/DSC05207.JPG" height="300" width="400" /></a></div>
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<b>Then install top vent</b></div>
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Here's installation video made by Jack Piscetta from <b>Perfect BBQ Tek</b>. I was gone make another video but didn't want to re-invent the wheel. </div>
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<br /><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/ZouzoGxv_hs/0.jpg"><param name="movie" value="https://youtube.googleapis.com/v/ZouzoGxv_hs&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://youtube.googleapis.com/v/ZouzoGxv_hs&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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I<b>t’s available for the
Big Green Egg, Kamado Joe, and Primo for all its available sizes. </b><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqkmrioxCr3U0KqKAJvWde46ObagBegH04S1x59SU3I00ZgC3mVbZquIzJ53LMhmtil5fovZT8oF9ilDgbawlpvTTXbdDRvNo_WXfR-9bdtVE4N4GnQ2Dnml-VbwG8Ds2EKG2JQtbn54/s1600/MTFBNkE5NjlFOUM5RTc4Q0NFREM6NTY3MmFiNzJkYWM4ZGRjOGM2MzcyZTM2MGZjODVjZjg6Ojo6OjA=.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqkmrioxCr3U0KqKAJvWde46ObagBegH04S1x59SU3I00ZgC3mVbZquIzJ53LMhmtil5fovZT8oF9ilDgbawlpvTTXbdDRvNo_WXfR-9bdtVE4N4GnQ2Dnml-VbwG8Ds2EKG2JQtbn54/s1600/MTFBNkE5NjlFOUM5RTc4Q0NFREM6NTY3MmFiNzJkYWM4ZGRjOGM2MzcyZTM2MGZjODVjZjg6Ojo6OjA=.jpg" height="266" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"> <b>Source of picture: http://perfectbbqtek.com/</b></span></div>
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<span style="font-size: x-small;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiPe1eNku7t8IGsf3ys27xqWdlt_q2KjcdUJb1BQL0Wz46404vtswiC6W_TmpOzCHLAF6cdanKp2ww5FfkbVKSrF7Z3M3psXtBMOv8xP8JAWDT_feM0TmsAHH0jkAMZLKDjqiQ3W5X_I/s1600/MTFBNkE5NjlFOUM5RTc4Q0NFREM6YjMwYWZhNTY3YWEyMTUyMjdjMjM3NDFhZmIxNDRhM2Y6Ojo6OjA=.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiPe1eNku7t8IGsf3ys27xqWdlt_q2KjcdUJb1BQL0Wz46404vtswiC6W_TmpOzCHLAF6cdanKp2ww5FfkbVKSrF7Z3M3psXtBMOv8xP8JAWDT_feM0TmsAHH0jkAMZLKDjqiQ3W5X_I/s1600/MTFBNkE5NjlFOUM5RTc4Q0NFREM6YjMwYWZhNTY3YWEyMTUyMjdjMjM3NDFhZmIxNDRhM2Y6Ojo6OjA=.jpg" height="266" width="400" /></a></div>
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<b style="font-size: small;">Source of picture: http://perfectbbqtek.com/</b></div>
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After playing with the
chimney cap it has just the right amount of room for the daisy wheel to fully
open. Well everyone is still probably wondering why the fugly “u” shape mail
box design. Well after doing various temperature cooks with the Perfect BBQ Tek
Chimney Cap I quickly discovered why its shaped this way. I believe the main
reason is that its design this way to allow more air flow between vent and cap
to better dissipates heats from the hot gases from the ceramic cooker which
means the surface of the aluminum doesn’t get scorching hot. At a cooking temp
of 700 degree Fahrenheit which I held for 30 minutes the hottest spot I could
find on the cap was 75 degree Fahrenheit which is quite impressive. Because I
love too compared products side by side I then repeated the same test using the
Smokeware Chimney Cap and this cap reached 450 degree Fahrenheit. Beer in mind
that the outside ambient air temperature was approximately 50 degrees
Fahrenheit while conducting all of these tests. As you can see the Perfect BBQ
Tek cap is a lot safer if you actually touch the aluminum by mistake while
doing temp adjustments with the upper vent cap.</div>
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<b>Like any cap I strongly
recommend using BBQ gloves and tongs to do any adjustments. Remember safety
first!</b></div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioHpOQaO5cYPu0EWoCJaI1mSAr2n6xezP-sBsj7uWYZWRVwNK8NHydk7NOq9iwWeoLlRD1uLOHsBMc01gYhcyKWXhZUI2HWpVByi1wLgg7FXLm5pwJNVoSSvM2kDSxwLLqJApG9oqDsY/s1600/DSC05209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioHpOQaO5cYPu0EWoCJaI1mSAr2n6xezP-sBsj7uWYZWRVwNK8NHydk7NOq9iwWeoLlRD1uLOHsBMc01gYhcyKWXhZUI2HWpVByi1wLgg7FXLm5pwJNVoSSvM2kDSxwLLqJApG9oqDsY/s1600/DSC05209.JPG" height="300" width="400" /></a></div>
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<b>Daisy wheel fully open</b></div>
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<b><br /></b></div>
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<b><span style="font-size: large;">Temp reading at various spot of the chimney cap with a BBQ internal temp of 700 degree Fahrenheit:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc8jOLkdeJMxWAV0cpRFAeMUW-ywoWL-zpO9Y_akvcaO_3mSToGUw7ZYo0rT50U0RimyghTSRUDeI27w_I7LbtglSd5yYOdJBNXEf4qg-YkWHwp_tZG8BLXnM8ULq0IixnDulWphulXk/s1600/DSC05243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc8jOLkdeJMxWAV0cpRFAeMUW-ywoWL-zpO9Y_akvcaO_3mSToGUw7ZYo0rT50U0RimyghTSRUDeI27w_I7LbtglSd5yYOdJBNXEf4qg-YkWHwp_tZG8BLXnM8ULq0IixnDulWphulXk/s1600/DSC05243.JPG" height="300" width="400" /></a></div>
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<b> Top left temp reading</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PisaWUJNQ-sYsTawuYIrVOLAQc6Tv3X6gH567CtYfx-7Qi503DCPUyNqzwKkDyg5kVIpVz_S_SfTh0X4FnIqSeVRDO0t77cFd-cH69jzB47tA_ZAoFkBzffpac4ka25Bd-Iq80jzGKo/s1600/DSC05244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PisaWUJNQ-sYsTawuYIrVOLAQc6Tv3X6gH567CtYfx-7Qi503DCPUyNqzwKkDyg5kVIpVz_S_SfTh0X4FnIqSeVRDO0t77cFd-cH69jzB47tA_ZAoFkBzffpac4ka25Bd-Iq80jzGKo/s1600/DSC05244.JPG" height="300" width="400" /></a></div>
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<b> Top Right Temp reading</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhWnVRPjzZ9vBbNOY1g65yqZoxnTlE_OaWDhdE0ab8DcEje6u5akBpPDj-w6ynFI2rdXA9H-RnUh2bbZjPPfI4dV81SrSg4v08zzfUuDKk8IUKo7mC1E0wKE8o_1duWOqG_ECIW8LVGA/s1600/DSC05246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhWnVRPjzZ9vBbNOY1g65yqZoxnTlE_OaWDhdE0ab8DcEje6u5akBpPDj-w6ynFI2rdXA9H-RnUh2bbZjPPfI4dV81SrSg4v08zzfUuDKk8IUKo7mC1E0wKE8o_1duWOqG_ECIW8LVGA/s1600/DSC05246.JPG" height="300" width="400" /></a></div>
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<b>Mid section temp reading</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5f4nzsOxtFsZpLfR1QPgxiL-5eXnYi1wH4E_-iIHFIaFHMfZJ6NTg0LXvyb9T8Y8oovPsxzv3rOcc0LXi2j1eVSsz7qYtQLsYHNSutbFJybl0au-8obXcZxPjdZMXErBHG2EUibHI9g/s1600/DSC05250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5f4nzsOxtFsZpLfR1QPgxiL-5eXnYi1wH4E_-iIHFIaFHMfZJ6NTg0LXvyb9T8Y8oovPsxzv3rOcc0LXi2j1eVSsz7qYtQLsYHNSutbFJybl0au-8obXcZxPjdZMXErBHG2EUibHI9g/s1600/DSC05250.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<b>Temp of outside edge of bottom off top vent</b></div>
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<b>Note:</b> This product is intended for use at temperatures under 500 degrees and
not intended for use during high temperature searing. Even do I tested it during a high temps cook.<o:p></o:p></div>
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<br /></div>
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Also the design of the
mail box can be used to deflect the wind from the top vent by having the side
of the cap facing against the wind. I actually tested this one and it actually
helps a little in maintaining stable temps in windy conditions. When high wind
passes across the top vent it actually causes a vacuum affect that causes a
higher air flow especially if the wind is also blowing through the bottom vent.
So if you eliminate one of them it makes it easier to control the temps. Its
simple physics lol.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPSIX20U4DbfVNqFQwJPuKL6bbFkwJQELJ5SghX9mMZcJX152tSdRyHIEjbD7LIfsIyt0aHxjYMCRZWNyOZFVCNF7h-h1rW9JLyz2c6QPuGd2f_lccBMJlNXSRjWHpS8vhPgOuJ2zmec/s1600/DSC05256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPSIX20U4DbfVNqFQwJPuKL6bbFkwJQELJ5SghX9mMZcJX152tSdRyHIEjbD7LIfsIyt0aHxjYMCRZWNyOZFVCNF7h-h1rW9JLyz2c6QPuGd2f_lccBMJlNXSRjWHpS8vhPgOuJ2zmec/s1600/DSC05256.JPG" height="300" width="400" /></a></div>
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<b>Cap turn around to deflect wind</b></div>
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<b><br /></b></div>
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<span style="text-align: center;">Here's video made by Jack Piscetta from <b>Perfect BBQ Tek</b> of the chimney cap in the rain. I was gone make a video but didn't get any rain so I decided to use is video.</span></div>
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/iX5b_zqL8pg/0.jpg"><param name="movie" value="https://youtube.googleapis.com/v/iX5b_zqL8pg&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://youtube.googleapis.com/v/iX5b_zqL8pg&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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A friend of mine told
me that I should paint it the color of my BBQ with high temp paint which is
actually a good ideal since it would blend better with the BBQ and give it a
better appearance. <o:p></o:p></div>
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Another point that I
really like about this product is that it’s actually made in the US not China. <o:p></o:p></div>
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Lots of us has
experience mold growth in our ceramic cooker and moisture build up inside when
not used in a while. But this chimney cap can prevent this mold and moisture
build up by leaving it on the BBQ and have the top vent opened up slightly and
it will allow a little airflow, which in turn will prevent this issue. (<b>Before doing this insure your fire is
completely out or you will waste you left over lump charcoal</b>)<o:p></o:p></div>
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The only minor flaws I
could find about the Perfect BBQ Tek Chimney cap is that Aluminum 5052 will encourages
galvanic corrosion with the cast iron top vent. This was pointed out to me by a
co-worker that’s works with steel and metals for a living and is a structure
engineer. He said this can quickly be fixed by using a gasket as a spacer or
using a good quality Stainless steel. <o:p></o:p></div>
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Here’s a comparison
chart of the Perfect BBQ Teck Chimney Cap and Smokeware Chimney Cap:<o:p></o:p></div>
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt; mso-ansi-language: EN-CA;">Perfect BBQ Teck Chimney Cap<o:p></o:p></span></b></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt; mso-ansi-language: EN-CA;">Smokeware Chimney Cap<o:p></o:p></span></b></div>
</td>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C02SA65Mqj_6_ZC1jjmJYgE-wkOvJjpCRR30ivAKQeof2PoxAJRol4SzX4lOKzmOpaetT5TuVZFImF45iRn5YV7VqS2ufSkOaN2TNrmTx3Pnr75h8lc_ThwdTXr4MK6Ex1NjJLIEvXY/s1600/DSC05275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C02SA65Mqj_6_ZC1jjmJYgE-wkOvJjpCRR30ivAKQeof2PoxAJRol4SzX4lOKzmOpaetT5TuVZFImF45iRn5YV7VqS2ufSkOaN2TNrmTx3Pnr75h8lc_ThwdTXr4MK6Ex1NjJLIEvXY/s1600/DSC05275.JPG" height="150" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSp9uwC091Ahzet2ejP1sefZmgLfVyR5fUH0enKM16f0eyAnMZA0cS6eVPosBT9PuD4oVlpkLiLQ25SXcYmhbArnHeQv5JDsQ6rHruBYJKW4Jy3Cl3ynQJg6j9V-SjURpSrondQX7wB6E/s1600/DSC03602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSp9uwC091Ahzet2ejP1sefZmgLfVyR5fUH0enKM16f0eyAnMZA0cS6eVPosBT9PuD4oVlpkLiLQ25SXcYmhbArnHeQv5JDsQ6rHruBYJKW4Jy3Cl3ynQJg6j9V-SjURpSrondQX7wB6E/s1600/DSC03602.JPG" height="150" width="200" /></a></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Made of 5052
aluminum <o:p></o:p></div>
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<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Made of 304
Stainless steel <o:p></o:p></div>
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Made in the US <o:p></o:p></div>
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<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Made in China<o:p></o:p></div>
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Looks like a mail
box<o:p></o:p></div>
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<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Sharp looking<o:p></o:p></div>
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Comes in one piece<o:p></o:p></div>
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<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Comes in two piece
plus a gasket<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Can block winds from
top vent<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Can’t block wind
from top vent<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Stops rain from
entering perfectly<o:p></o:p></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Stops rain from
entering perfectly<o:p></o:p></div>
</td>
</tr>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Doesn’t get
scorching hot during cooks<o:p></o:p></div>
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<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Gets scorching hot
during cooks<o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
Intended for temps up to 500 degrees F</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
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Intended for temps up to 900 degrees F</div>
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</tbody></table>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
<b>Price:</b> $32.95
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 239.4pt;" valign="top" width="399">
<b>Price:</b> $37.95
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</tbody></table>
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As you can see <b>the Perfect
BBQ Teck Chimney cap</b> is an excellent product in preventing the elements from
entering your ceramic cooker. Its simple design is excellent in blocking wind
from entering the top vent and to prevent mold growth inside the cooker when
not in use. I also like the fact that you can still use the original top vent
fully to control the temp which was design to be used with the specific ceramic
cooker. I didn't get any rain yet to try it with but will report back on it at a later date. Well if you live in area that rain or snows a lot like me then this cap
is definitely excellent investment for your BBQ. Don’t let its look fool you. I
was actually quite impressed in its performance and its height and width was
perfect in keeping the elements out during the testing. I definitely recommend
this cap. I would like to take the time and say thanks to <o:p></o:p>Jack Piscetta from <b>Perfect BBQ Tek </b>for providing me with a sample of the chimnney cap to make this review possible.</div>
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<b><span style="font-size: large;">You can order your
Perfect BBQ Teck Chimney cap here: </span><a href="http://perfectbbqtek.com/products/perfect-chimney-cap">The perfect BBQ Tek Chimney Cap</a></b><o:p></o:p></div>
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<b><span style="font-size: large;">The company contact
info:</span></b><o:p></o:p></div>
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<b>Email:</b> perfertbbqtek@gmail.com<o:p></o:p></div>
<br />
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<b>Phone:</b> (404) 220-7190<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com2tag:blogger.com,1999:blog-5098764727817696825.post-68143706624964361482014-10-12T14:19:00.001-07:002014-10-12T14:19:21.627-07:00Thanksgiving turkey on the BBQWell since its thanksgiving weekend I decided to BBQ a fresh turkey. I got inspired by the recipe that my friend John Setzler from the Kamado Joe cooking channel. I decided to do some minor modification to his recipe. Cooking a Turkey on the BBQ is quite easy as long as you can cook it indirect. Well let’s get grilling shall we.<br />
<br />
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 fresh turkey<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 TBSP Tasty Licks Savory Poultry Seasoning and Herb Blend<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 TBSP Bone Suckin’ Sauce Seasoning & Rub<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP Parsley (Fresh is better)<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 TBSP Fresh Ground Black Pepper<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>¼ cup Salted Butter<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>A little bit of extra butter to rub bird with<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>¼ cup Bacon Fat (when you cook bacon save and refrigerate the bacon fat)<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup Chicken Broth<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ tsp garlic powder<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ tsp onion powder<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 garlic cloves chopped<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 onions cut in four pieces<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXCzD5K8a98jyw-rWlJpOzlCFnTS9rDjztpr5-3c5QEWzy_tbkvPFxSQK95Ec00Y7-eYFrRkYmy-88IZ9Yh0wMfMTpB8lmvxsTPfxQJccIr9KJPlARqtPW38V2rJEIGD0Vf3OM1eigSY/s1600/DSC05133.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXCzD5K8a98jyw-rWlJpOzlCFnTS9rDjztpr5-3c5QEWzy_tbkvPFxSQK95Ec00Y7-eYFrRkYmy-88IZ9Yh0wMfMTpB8lmvxsTPfxQJccIr9KJPlARqtPW38V2rJEIGD0Vf3OM1eigSY/s1600/DSC05133.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkEHVP3AN8OHG0WCH9i44no6kXTxGSAoq7UAkwRBjttuDATcL-no7T2sA5rd55331lSqz7TbeXhTRGpqqmv5kgy0T95_2WcXef2OAoA7XBP-AUVAUnPQLEi7XKq5u1A-dGik6RSP6ZRs/s1600/DSC05135.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkEHVP3AN8OHG0WCH9i44no6kXTxGSAoq7UAkwRBjttuDATcL-no7T2sA5rd55331lSqz7TbeXhTRGpqqmv5kgy0T95_2WcXef2OAoA7XBP-AUVAUnPQLEi7XKq5u1A-dGik6RSP6ZRs/s1600/DSC05135.JPG" height="150" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJnt0c0idB9Z-evzB85NvIwJvBfx6xlv67m6evqKA17dZgJTETilgSbRg24wkN2uPvFpEQiJyMuYg56tR5qWdpE9qloltEN7Ln90BmhJswJxS7rfxm7k1rn3G6npohdse-VudByIbgHc/s1600/DSC05137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJnt0c0idB9Z-evzB85NvIwJvBfx6xlv67m6evqKA17dZgJTETilgSbRg24wkN2uPvFpEQiJyMuYg56tR5qWdpE9qloltEN7Ln90BmhJswJxS7rfxm7k1rn3G6npohdse-VudByIbgHc/s1600/DSC05137.JPG" height="150" width="200" /></a></div>
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<br />
<span style="font-size: large;"><b>Direction:</b></span><br />
<span style="font-size: large;"><b><br /></b></span>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Rinse turkey under cold water and pat dry with paper towel and place turkey in foil pan;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw85eo47U0h3NqnkPOPtjxzV-uQoOPLYOgY4esP6FcQC9rdzY_2YGeVuDRe2TOGgX6OhMsgIfZuO-5V6Vaq_tKl-V6hLELL3jM56JCrhI_77mHymYyCd8rUshXDvG_CIwSJR3Zz0N2uKE/s1600/DSC05138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw85eo47U0h3NqnkPOPtjxzV-uQoOPLYOgY4esP6FcQC9rdzY_2YGeVuDRe2TOGgX6OhMsgIfZuO-5V6Vaq_tKl-V6hLELL3jM56JCrhI_77mHymYyCd8rUshXDvG_CIwSJR3Zz0N2uKE/s1600/DSC05138.JPG" height="300" width="400" /></a></div>
<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a bowl mix the parsley, Tasty Licks Savory Poultry Seasoning and Herb Blend, Bone Suckin’ Sauce Seasoning & Rub, and Black pepper;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1swPFdP69fmh0kOgILw9EFHmqHEBVxT6pCgB-On5LXv6mEClcT0Mbbl7PR43XknBlmJsuzM4_FyFuKXCHFSIyvFJKrX6ULsaR82lCMn9fQMHMZiIK1uZUzXjTHf7QQSha_tXtIzA3NFY/s1600/DSC05136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1swPFdP69fmh0kOgILw9EFHmqHEBVxT6pCgB-On5LXv6mEClcT0Mbbl7PR43XknBlmJsuzM4_FyFuKXCHFSIyvFJKrX6ULsaR82lCMn9fQMHMZiIK1uZUzXjTHf7QQSha_tXtIzA3NFY/s1600/DSC05136.JPG" height="300" width="400" /></a></div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Message the skin of the turkey with some butter and loosen the skin so you can also rub under neat the skin;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7CNEfsZjp0H0VkGfal3KnVaZj6KRvjhGpfrTPkiJeyFzrQtrKFf_pTZl7E3YvLutgCIx8w5k30L72kdro1XrHgHBukx-clO-JPV0OxKWP6HyjUyq_YUgerhkhIH_hW4tWLQ05IeukfA/s1600/DSC05140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7CNEfsZjp0H0VkGfal3KnVaZj6KRvjhGpfrTPkiJeyFzrQtrKFf_pTZl7E3YvLutgCIx8w5k30L72kdro1XrHgHBukx-clO-JPV0OxKWP6HyjUyq_YUgerhkhIH_hW4tWLQ05IeukfA/s1600/DSC05140.JPG" height="300" width="400" /></a></div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Apply a generous layer of rubs all over and underneath the skin and into the turkey cavity;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLfpsJPRAfRhD_nkV-lUl9bxA8sKD8auIBs0EINb9ysWoIHasPwC5RNXbOHzKf9rDwfBWQYs14gRUQIHJe2Swd41cvgYN4WV66OqQVO1Kx6-7ztV6UYeC3E11ZUQJYj128d7k8vOC_08/s1600/DSC05141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLfpsJPRAfRhD_nkV-lUl9bxA8sKD8auIBs0EINb9ysWoIHasPwC5RNXbOHzKf9rDwfBWQYs14gRUQIHJe2Swd41cvgYN4WV66OqQVO1Kx6-7ztV6UYeC3E11ZUQJYj128d7k8vOC_08/s1600/DSC05141.JPG" height="300" width="400" /></a></div>
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5.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a bowl place the butter, bacon fat, garlic powder, onion powder, and chicken broth. Now microwave it approximately 3 minutes till the butter and bacon fat is well melted. Take bowl out of microwave and mix well with fork. This is your injection mixture;<br />
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6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Now with the injection mixture you made above inject the turkey breast, thighs, wings back, etc..;<br />
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7.<span class="Apple-tab-span" style="white-space: pre;"> </span>After injecting turkey put a saran wrap over the pan and place turkey in refrigerator for 3 hours so it has time to absorb all the flavors from the injection and rub;<br />
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8.<span class="Apple-tab-span" style="white-space: pre;"> </span>After three hours pre-heat BBQ for indirect cooking at 250 degrees Fahrenheit;<br />
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9.<span class="Apple-tab-span" style="white-space: pre;"> </span>I will also apply 3 cherry wood chunks to the hot coals (don’t use to much because poultry accept smoke real easy and you don’t want to overpower it with smoke flavor);<br />
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10.<span class="Apple-tab-span" style="white-space: pre;"> </span>I will use my Kamado Joe Heat deflector for indirect cooking (I like to cover my heat deflector with foil it makes it a lot easier to clean after);</div>
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11.<span class="Apple-tab-span" style="white-space: pre;"> </span>Before placing the turkey on the BBQ I will stuff the cavity with onions and garlic cloves;<br />
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12.<span class="Apple-tab-span" style="white-space: pre;"> </span>I will smoke the bird for 1 hour at 250ºF then I will ramp up the temp to 350 ºF for 2-3 hours or until the internal temp of bird reaches 165 degrees Fahrenheit (when testing your bird with a temperature thermometer ensure you use a good quality one like the Thermapen or the Maverick PT-100).<br />
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13. When ready foil the turkey for 15 minutes so it can rest and re-take its moisture.</div>
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<b><span style="font-size: large;">Note:</span></b> For propane and gas BBQERS you can grill your turkey indirect on the gas grill by turning on only one element and by placing the turkey on the side that of the grill that is off. For smoking you can put wet wood chip in foil packs an puncture holes in foil pack and place directly on element.<br />
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<span style="font-size: large;"><b>Enjoy and Bon Appetite!</b></span></div>
Anonymoushttp://www.blogger.com/profile/13980852523166632856noreply@blogger.com0tag:blogger.com,1999:blog-5098764727817696825.post-72125138726289330652014-08-31T14:36:00.003-07:002014-08-31T14:36:48.343-07:00The ultimate peanut butter burger <div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DnOEc3obo_lARTuJpmbx9TVP546oR5sFhj7qkLzEwX4_4E93iJUB-g528hhFe93yt5UViY1O-k8SG6eFm7nQ5igNZBBVjkEYnDv52bmJ14acitqo9GL0H-plDldHFkl8ZOCECFZdqz8/s1600/DSC05061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DnOEc3obo_lARTuJpmbx9TVP546oR5sFhj7qkLzEwX4_4E93iJUB-g528hhFe93yt5UViY1O-k8SG6eFm7nQ5igNZBBVjkEYnDv52bmJ14acitqo9GL0H-plDldHFkl8ZOCECFZdqz8/s1600/DSC05061.JPG" height="240" width="320" /></a></div>
<span lang="EN-CA"><br /></span>
<span lang="EN-CA">Well this morning
I started my day Kayak fishing with a friend and while fishing I came up with
the ideal of making the ultimate peanut butter burgers! These turned out excellent and I thought
I would share the recipe with everyone! You wouldn't be-leave how peanut butter is actually pretty good on a burger! Let’s get grilling shall we! <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><span style="font-size: large;">Patties Ingredients:</span><o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><br /></span></b></div>
<div class="MsoNormal">
</div>
<ul>
<li>1 lbs Lean Ground
Beef</li>
<li>1 lbs Ground
Turkey</li>
<li>500 gram of
Bacon</li>
<li>3 clove
garlic minced</li>
<li>1 onion finely
chopped</li>
<li>½ tsp onion
powder</li>
<li>1/4 cup bread crums </li>
<li>1/4 tsp
cayenne pepper</li>
<li>1 egg</li>
<li>1 TBSP Fresh
Ground Black Pepper</li>
<li>1 TBSP Kosher
Salt</li>
<li>2 TBSP Dizzy
Pig Cow Lick rub or Montreal steak seasoning</li>
<li>1 TBSP Worchester
sauce</li>
<li>1 TBSP HP
sauce</li>
<li>Optional
2 TBSP Bacon Fat (the grease saved from cooking Bacon)</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><span style="font-size: large;">Burger topping Ingredients:</span><o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><br /></span></b></div>
<div class="MsoNormal">
</div>
<ul>
<li>1 egg per
patties</li>
<li>4 slice of bacon per burger</li>
<li>2 slice of sandwich
ham per patties</li>
<li>President
Choice Bacon flavored Mayo (found at the supper store)</li>
<li><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Roasted Pineapple & Habanero Sauce (found at Costco)</span></li>
<li>Tomatoes slices</li>
<li>Onion rings</li>
<li>Peanut
butter</li>
<li>Maple syrup</li>
<li>Slices of
Cheddar Cheese</li>
<li>Fresh Lettuce</li>
</ul>
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<div class="MsoNormal">
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<div class="MsoNormal">
<b><span lang="EN-CA"><span style="font-size: large;">Direction:</span><o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><span style="font-size: large;"><br /></span></span></b></div>
<div class="MsoNormal">
<span lang="EN-CA">Step one
ground the bacon in meat grinder or you can buy it already pre-grind-ed by butcher;<o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7dZtxjMFysaZRgIxEDirS7UFYNNKp14k5VRRv3PSB_CAoxSPbZwo3HZSziJr0RYPPLzSGZDPIn-6m3t7NqHVFNYHUgKgG44KXb6M7aZZdNY4wCrcPkfsmtjHhvk3ge31LgFv0T8gxnk/s1600/DSC05018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7dZtxjMFysaZRgIxEDirS7UFYNNKp14k5VRRv3PSB_CAoxSPbZwo3HZSziJr0RYPPLzSGZDPIn-6m3t7NqHVFNYHUgKgG44KXb6M7aZZdNY4wCrcPkfsmtjHhvk3ge31LgFv0T8gxnk/s1600/DSC05018.JPG" height="300" width="400" /></a></div>
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Now in a large
mixing bowl mix all the burger patties ingredients above very well ensuring everything is well
mixed together;<o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b> In this pic you can see the bacon fat added</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxIXR9kd2_YyB871ypXdW3TYara18oRLVn9By3rLoAhhOnL2a8hLw1fU8PGXjpNYOOypm_H10vOswzlrBdfqYxjs1egEt6Ugs48izQa_qGuXUrT6eK0JL1hwtNsP57D3tXp5tAZmPMzY/s1600/DSC05022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxIXR9kd2_YyB871ypXdW3TYara18oRLVn9By3rLoAhhOnL2a8hLw1fU8PGXjpNYOOypm_H10vOswzlrBdfqYxjs1egEt6Ugs48izQa_qGuXUrT6eK0JL1hwtNsP57D3tXp5tAZmPMzY/s1600/DSC05022.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<span lang="EN-CA"><b>Added 1 egg for better bounding</b></span></div>
<div style="text-align: center;">
<span lang="EN-CA"><br /></span></div>
</div>
<div class="MsoNormal">
<span lang="EN-CA">Shape your
burger patties and place on wax paper on a pan then cover with saran wrap and
refrigerate for two hours; <o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<b>I added a little bit of fresh pepper on top of them</b></div>
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Meanwhile
make your pretzel buns from my recipe found here: <a href="http://hrmcreativebbq.blogspot.ca/2013/04/home-made-pretzel-buns-baked-on-bbq.html">Home-made-pretzel-buns</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br />
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<br /></div>
<div class="MsoNormal">
<span lang="EN-CA">Now
pre-heat BBQ and Grillgrates to 375 to 400 degrees;<o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Cook the
burger patties halfway then flip and cook till internal temp reaches 160
degrees;<o:p></o:p></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
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<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">When
halfway through the cook you can cook the onion rings on the grill and a few
bacon slices and two slices of ham per patties;<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span>
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<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Also in a small
frying pan you want to cook an egg over easy;<o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
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<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">In a
microwave cook for approximately 20 seconds 5 TBSP of Peannut Butter and 1 tsp
maple syrup till smooth then mix well.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><span style="font-size: large;">Putting the Burger together:</span><o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-CA"><br /></span></b></div>
<div class="MsoNormal">
<span lang="EN-CA">Put a generous
layer of the peanut butter on the bottom pretzel bun;<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Place the
patty on top;<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Now place
the slice of cheese, then the 2 slices of ham, the bacon and tope it all up
with the lettuce and slice tomato and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Roasted Pineapple & Habanero Sauce</span>;</div>
<div class="MsoNormal">
<span lang="EN-CA"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<b>Add Cheese</b></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b> Add Ham</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvSiQqVkuaec_Y-IYCb3aMjPnvMlTwBL8FVXzPjajSTiwz6GHhUs-t4dlHHzhY9J7U7WFGIgTgvXKFwZfnUbAvpHWQHh5Y6EfMpIKUEQZJ385bypFtKwCBkHVShxiQY7tIe0jEgLmjC0/s1600/DSC05046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvSiQqVkuaec_Y-IYCb3aMjPnvMlTwBL8FVXzPjajSTiwz6GHhUs-t4dlHHzhY9J7U7WFGIgTgvXKFwZfnUbAvpHWQHh5Y6EfMpIKUEQZJ385bypFtKwCBkHVShxiQY7tIe0jEgLmjC0/s1600/DSC05046.JPG" height="300" width="400" /></a></div>
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<b>Add Bacon</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNQgnvwG2NxozSsJS__MtRO_bhXaAtb44Y_wlUdVAncTCsC-sQOrmU8TihdfhtvzlF0A9EC7Z0NPTkVMoXLqFPWhmw3qdlXR9HG4PVGYPVEDhIk_kOQ8Wv-Hxwuz9EqSh2VzGwgYC3TE/s1600/DSC05048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNQgnvwG2NxozSsJS__MtRO_bhXaAtb44Y_wlUdVAncTCsC-sQOrmU8TihdfhtvzlF0A9EC7Z0NPTkVMoXLqFPWhmw3qdlXR9HG4PVGYPVEDhIk_kOQ8Wv-Hxwuz9EqSh2VzGwgYC3TE/s1600/DSC05048.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<b> Add Lettuce</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS1vcWGmM8_jxnAYm7yRrwYFwyja74NdXgRsBKvyo-vCDCPEydOgyskm6hq7qoudkCxJNEz61F4BWwueP3rdyqEv2zQ3_q1vdR6NVUJpo66N0yUDrMBLAuxnAUJHHC2qtdc9R1-eWxNs/s1600/DSC05049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS1vcWGmM8_jxnAYm7yRrwYFwyja74NdXgRsBKvyo-vCDCPEydOgyskm6hq7qoudkCxJNEz61F4BWwueP3rdyqEv2zQ3_q1vdR6NVUJpo66N0yUDrMBLAuxnAUJHHC2qtdc9R1-eWxNs/s1600/DSC05049.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<b> Add Tomato</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqVvwY0TDJTYTdrUq3ApapQWDJgty40mFkSe0nsPto0T_CBrYRffFiV7yh89UyewYy1lKp9DzD8sos8cCVkQt4zXKllZ0v-LjJ1QGCfdJ5mFAvo0UA_hzzvfmax0swdCihWdxuM1nfKc/s1600/DSC05051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqVvwY0TDJTYTdrUq3ApapQWDJgty40mFkSe0nsPto0T_CBrYRffFiV7yh89UyewYy1lKp9DzD8sos8cCVkQt4zXKllZ0v-LjJ1QGCfdJ5mFAvo0UA_hzzvfmax0swdCihWdxuM1nfKc/s1600/DSC05051.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<b> Add a little pepper and salt</b></div>
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<b>Add <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Roasted Pineapple & Habanero Sauce </span></b></div>
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">It’s now
time to place the egg then onion rings;<o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b> Add egg</b></div>
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<div style="text-align: center;">
<span lang="EN-CA"><b>Add Onion Rings</b></span></div>
<div style="text-align: center;">
<span lang="EN-CA"><b><br /></b></span></div>
</div>
<div class="MsoNormal">
<span lang="EN-CA">On the top
bun put a generous layer of the bacon flavored mayo;<o:p></o:p></span><br />
<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-CA"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-CA">Finish it
off with the top pretzel bun and enjoy!<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
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<br />
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<br /></div>
<br />
<div class="MsoNormal">
<span lang="EN-CA">Bonne appetite
and Happy Grilling </span><span lang="EN-CA" style="font-family: Wingdings; mso-ansi-language: EN-CA; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-CA"><o:p></o:p></span></div>
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