I haven't tried anything new in a while. Just thought I'd see what some of you guys have been up to

Primo xl owner here. Brisket, boston butt, beef & pork ribs, picanha steak

https://www.kamadoguru.com/topic/15414-bbq-smoked-chicken-leg-quarters/

This makes for a short cook and tastes great. I use apple wood chunks and Stubbs Original sauce. Using a KJ Classic II.

Pork belly burnt ends. And smoking cured belly to make bacon. Also prime rib.

Don't get me wrong. I love ribs and brisket. But burnt ends are amazing.

I tried chocolate chip cookies but they didn't work.

Spatchcock turkey

Pork shots and Armadillo Eggs

Mathguy64 said:

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Pork belly burnt ends. And smoking cured belly to make bacon. Also prime rib.

Don't get me wrong. I love ribs and brisket. But burnt ends are amazing.

I tried chocolate chip cookies but they didn't work.

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Pork belly burnt ends sounds great! Any particular recipe you follow? Do you have a link or maybe Could you walk me/us through it?

A bunch of the things posted above....and pizza.

That's the one I use. I go a little less smoke and a little longer in the braise. Killens BBQ does them and the glaze has an asian feel to it. They also finish it with mustard seeds I think.

Oysters

Get a fresh sack at HEB. Remove top shell. Put pay of butter, lemons juice, and a little garlic in top of each oyster. Grill with lid closed till edges of the oyster curl

PB ends for the win.

Offset for indirect and target 275 temp. Cut the PB into 1 - 1.5" cubes, toss in a ridiculous amount of your favorite rub. Mine was Bad Byron's Butt Rub but I ran out and the last couple of batches have been Hard Core Carnivore's Red rub.

Put on the grill (indirect) w/your favorite smoking wood. Depending on the size of the chunks and your temp it'll take 2.5 - 3 hours to hit 195 in the middle.

Remove, toss in a bowl with some sauce and more rub. I like Lilly's Carolina Sauce.

Put in an aluminum pan and toss back on the grill, again indirect. Should take about an hour from here. Once they're cool enough to eat this is the best damn bite of food on the planet. I eat left overs cold from the fridge, dice a chunk and put it on a breakfast taco, etc.

Other great cooks are tritip - only takes an hour at most if it is a large cut. For parties smoked queso has always been a big hit.

Honestly one of my favorites. I think if more people had fresh smoked Turkey breast instead of the dry, flavorless full bird most people grow up with, it wouldn't be relegated to one day a year.

I think last year we did 2 birds, dad did over traditional and I did smoked. 99% sure this year were just doing smoked. Plus it doesn't take forever because you're not breaking down the meat.

Pork Belly is awesome, however it is extremely rich. I did it for my wife and I and decided then I wouldn't do it again unless we had 5+ people.

As it turns out, planning a brisket for next weekend and due to this thread I'll do another PB since feeding 5.

Chocolate chip cookies

I agree - Kamados are awesome for pizza.

If anyone is looking to buy a pizza oven and do not have a kamado, consider buy one. Kamados cook a great pizza plus allow you to cook other things.

Reverse sear ribeye

Smoke indirect at 225 until steak hits 120
Pull steak and place foil tent over it
Remove indirect plates and crank up to 600*
Throw steak on rack and let go for 1:30, then flip for another 1:30
Remove and let sit for 5 minutes with with a small amount of butter on top

Brisket
Pork Loin
Ribs
Pizza
Bread
Cheese
Jap Poppers
Bacon/Pork Belly
Fajitas of all kinds
BBQ chicken (don't hate, few things are better IMO than good BBQ chicken)
Pork Roast
Chuck Roast
Pork Belly Burnt Ends
Prime Rib Roast

I haven't tried cookies yet, but want to one of these days. Rumor has it that the hint of smoke really changes the flavor profile in a good way.

Recipe?

Baby back ribs for me when it comes to smoking

Preseasoned chicken leg quarters from Heb are amazing, and usually just $3-4 for 4-5 of them