Thread: tis the season

after a nice warm up, all the snow is just but a memory except the piles in the shade....the start of the grilling season ....I did a few over the winter but never in the extreme teens and below temps we had that seemed to last forever....one more cold snap on the way next week, but hopefully we have turned the corner for a constant warm up....Bratwurst, Kabossa, and Lamb

Looking good ironman, fixing to start firing up my smokers and getting ready for some competition cooking soon.

Yesterday where I live.....

snow.jpg

What kind of grill are we using in these pics, the hinge system doesn't look familiar

it's the Japanese version of the green egg bought it at a auction up the street, brand new was in the basement from Japan....I actually was friends with the son at one time years ago, then his Dad passed, and they had an auction....40.00..... best forty I had spent that year. as I remember
Ceramic Kamado Grill

yeah wish I could find a half decent deal on a kamado of some sorts. Looks like a good cook

It's had a few years of practice now cooking(about 6 or so)....I don't think I would spend what they cost retail or even the green egg....but they sure do cook darn good, I've got 2 stainless propane grills out there that don't get used at all(bought cheap at garage sales,people moving)....one headed to our cabin and the other, I think a friend is going to get for his place(cabin) at Lake Cumberland in Kentucky

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Bill how do you cook the lamb? Slowly over ingirect heat?

just like anything else.... just not as long....I added the lamb after the brats and kabossa cooked for awhile

I bought a couple whole legs, one I cut into steaks after deboning and the other for the rotisserie, just got to make that for the fire pit or fire up the propane grill with the rotisserie....I do like cooking over an open fire once in a while....but at the house that fire pit doesn't have one yet rotisserie (but will)