I couldn't stand it.

SGH

stemc33 @sgh, did you get a new camera? Pics are coming out great tonight.

Still using the iPhone but my wife is getting me a Leica on the advice of @hapster‌.
Thanks for the compliments my friend.

Phatchris

Damn... Can this Yankee have the potlikker with a lil cornbread

henapple

NPHuskerFL said:

SGH said:

@NPHuskerFL‌
The trick is to add 4 cups of bacon grease and 1 cup of melted lard to them before serving. Outstanding to say the least my friend. Give it a try sometime and see what you think.

Sounds like a whole lot of doctoring up for the palate.

Fwiw. I buy Glory greens, place in a small aluminum bread pan, place salt pork on top, smoke for a while then cover to melt the salt pork.

boochsr71

awesome looking cook!

henapple

@NPHuskerFL‌. ..hit them with some hot sauce

cook861

You know you have an addiction When........................... you cant leave your egg alone for less the 24 hours BTW great looking cook  hungry now

SGH

@Phatchris‌
You sure can my friend. Come on by and eat!!!
@henapple‌
Yes sir. The salt pork works very well also.
@boochsr71‌
Thank you my friend.
@cook861‌
I'm beyond addicted my friend. Especially now that I have the mini!!

fence0407

What do you use on the mini for indirect cooking?

henapple

I use the woo. ..cast iron meatloaf last night.

SGH

@fence0407‌
Thus far I have used the cast iron lump grid out of my large BGE for my indirect piece on the mini.

SGH

@fence0407‌
For true indirect cooking, the 8 1/2 inch stones are a better option. I use the semi direct option above just to speed the cooking but at the same time it makes flare ups much more manageable. I love to experiment my friend. Hey but it works very well for its intended purpose.

SGH

@fence0407‌
Here are the ones that most folks seem to recommend and use on the mini.
These where recomnend by @Mickey‌.

http://www.amazon.com/gp/aw/d/B0000E1FDC?pc_redir=1412302920&robot_redir=1

fence0407

Thanks brother! Do most people not use the plate setter that fits the mini? Should I forgo the plate setter?

SGH

@fence0407‌
Being new to the mini myself, I can't say for sure. But I think the plate setter has not been available for very long for the mini. That said, most use a stone for their indirect piece or so it seems from what I have read. Maybe others can offer more on the subject.

Mickey

Yours works the same as me using the steel plate as indirect. Works real close to all right IMO.

blind99

That grate is awesome @Mickey

SGH

Mickey said:

Yours works the same as me using the steel plate as indirect. Works real close to all right IMO.

Brother I can't get over how nice that grid is. I don't know if I could bring myself to cook on it. Awesome for sure.

dldawes1

@SGH

Here is how I do my collard greens....most eggcellent !!! I usually cook mine for at least a couple hours though !! And....I usually cook 3 bunches of fresh greens and adjust recipe ingredients.!!!!

Kickin Collard Greens

Ingredients 

Original recipe makes 6 servingsChange Servings

 1 tablespoon olive oil

 3 slices bacon

 1 large onion, chopped

 2 cloves garlic, minced

 1 teaspoon salt

 1 teaspoon pepper

 3 cups chicken broth

 1 pinch red pepper flakes

 1 pound fresh collard greens, cut into 2-inch pieces

 Directions

Heat oil in a large pot over medium-high heat. 

Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the 

pan. 

Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just 

fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. 

Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

SGH

@dldawes1‌
Thanks for the recipe. My wife will really appreciate it my friend.

dldawes1

As much as I have learned from you over the past 10-months....hopefully you will like them as much as I do !!!!

Thanks,

Donnie

SGH

@dldawes1‌
You are to kind my friend. I'm sure we will love them. The recipe looks great.