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  1. Past hour
  2. Dang.....I think Syzygies has seen me prep food and cook..........guilty as described !!!!!!!!
  3. Very nice I must try some of these very soon[emoji106] Sent from my iPad using Tapatalk
  4. Wow great pizza. Sent from my iPad using Tapatalk
  5. Today
  6. I used one of the original Behmors for several years to roast for espresso and finally upgraded last fall to the 500 gram North coffee roaster from Mill City Roasters ( It's more expensive than either the Behmor or Hottop and so might not be the right starter roaster (you may not enjoy roasting or might be dissatisfied with your results). The Behmor was ideal for me as a starter but eventually I got tired of the amount of time it took to roast different beans to go into blends (the Behmor requires one hour between batches). The North gives much more control over the roast (especially using Artisan software which is free), has a good support forum and good support from the importer, and allows for back-to-roasts, resulting in much less time required to roast each week. The roaster is made in China, like many these days, but has been trouble free. If you go through a pound or two of coffee a week, I think it's one of the better options and values out there. The end result is a step up from the Behmor with lots of room for further improvement as you refine your process and skill. Feel free to let me know if you have any questions. Sent from my iPad using Tapatalk
  7. Agreed. The only times I'm in a hurry to get the KK up to temp is when the snow is flying or it's raining sideways. Outside of that I'll have a nice adult beverage in my hand and just wait it out.
  8. Such a nice evening, perfect time to fire up Pebbles and bake a couple of pizzas. Cheese on the bottom and cheese on the top, hot pepperoni, tomatoes, Salsa al Tartufo Speciale, fennel and anise seeds. KK is a little hotter than my normal cook but it is only heat soaked to about 500F. First one is baked. Second one is done, both took 8 mins and no wait time in between. Sliced. I used the Baking Steel 15 inch griddle just to see how it would work. Bottom crust.
  9. Thanks Steve I'll try it
  10. I have the Hottop roaster and have had it for many years, since I bought mine they have developed programmable models. I did have trouble with mine in the beginning but they were excellent to deal with and the problem was fixed and I've no trouble since then. I would buy from them again.
  11. Yesterday
  12. I know there are some coffee geeks here (ahem @FotonDrv, I'm looking at you). I'm starting to look into options for trying my hand at home roasting. Have been looking at the Behmor, but then my KK "buy the best" instincts kick in and tell me to shoot higher. That's where the waters start to muddy a bit. What would you suggest I look at for good all around roasting options? The facts: I'm a roasting noob, but wanting to learn. I understand about first crack and second crack. And then things can catch fire. I do both brewed coffee -- French press and Chemex -- and espresso using my PID'd and fine tuned Gaggia Classic. It gets the job done for now. Will probably upgrade at some point. I like City and Full City roasts for brewed coffee - usually buy from my local microroaster (GREAT stuff) and he's inspired me to give this a go. I like Redbird for espresso - maybe Full City+ to Vienna range? That's all for now. Off to post questions about BBQ on a pizza forum, and pizza questions on a coffee forum.
  13. Bruce, did you mean rub? I like the classic Santa Maria style rub and I have also done it with salt, pepper, and Montreal steak seasoning. They are both fantastic.
  14. I was thinking the same exact thing, Jon! Dangerous territory he was venturing into.
  15. MacKenzie, that grilled cheese was spot on! I would have never thought up using mayo on the outside by myself, but I'm glad that someone else did and shared it! Steve, in all the Cornell chicken cooks that I've done over the years, it never occurred to me to put it on the corn. Will definitely be trying that out soon! No local corn yet (at least another 3 or 4 weeks), but the stuff we're getting (probably from Ark) isn't too bad.
  16. Sounds the go tangles I like to Trim all the fat off the top of mine and sit at 250 .ribs this size will take about 5 hours Outback Kamado Bar and Grill
  17. Back in the day, I worked in a meat department of a grocery store and cleaning the butcher block was one of my duties at the end of the day. This thing was huge and weighed several hundred pounds and well worn on top from use over the years. Standard procedure was rinse with a garden hose, dump a lot of kosher salt on the top, and brush vigorously with a wire brush. After rinsing again, that was pretty much it. I guess the butcher block counter tops are a little industrial for most people but I like them and would love to have one.
  18. Oops, my bad! I meant it for tangles163.
  19. Where I grew up, people would put plastic seat covers on their cars, to protect the resale value. They would use coasters on their furniture. They would outfit their kitchens with fancy countertops that were useless as work surfaces, then buy these things called ... cutting boards. Huh? Why couldn't people let the original object serve its natural purpose? In my thirties I decided I wanted to be a better cook, so I took dozens of lessons with a French chef in NYC. He had a butcher block for his countertop. I'm not sure he owned a cutting board. Now, we have two butcher block countertops in California, and one in New York. Shown is my savory station in California (Laurie has a similar baking station). The overhang is useful for anything that clamps (pasta maker, meat grinder). A steam table insert slides in to the right (shown), for collecting food scraps for our compost pile. Later, I clean this countertop with water (bit of soap, then rinse) and the bench scraper, scraping into the now-empty steam table insert. (In New York, I designed my kitchen so I could scrape directly into an open dishwasher, about to run.) Let's be honest about what makes a good cook. Wanting to be a good cook is crucial, as is lots of practice. Few people ever cook better than their ability to taste, a hard limit we can do little about. However, dexterity is key. Transforming a mess of raw ingredients into a meal is a computational problem, an engineering problem, bottlenecked by the efficiency with which one can process ingredients. I find it agonizing to watch someone prep food with a small knife, because they're afraid of bigger knives. I find it agonizing to watch someone try to chop ingredients on a small cutting board. They never get a full motion going, they're always pulling their punches so food doesn't go flying off the board. It's like they're trying to dance in a gym locker. Then they have to clear the board for the next item, wasting time moving ingredients and dirtying more containers to hold them. I feel like I'm watching someone cut their lawn with a pair of scissors. Having working countertops is radically transformative to one's cooking. (I do love those three cutting boards. I particularly covet that massive round block, the same lust that lead me to wanting a house made of butcher block. Shown above is our compromise.)
  20. And unlike a hair dryer this tool has variable speed for fantastic control. [emoji39]
  21. I believe the term of art is "hunting squirrels with a bazooka". It depends how you feel about squirrels. There are times when I really want to buy 20 minutes. This is like a hairdryer, except one doesn't need the heat, and one doesn't have to hassle a cord. Of course, there's the pyromaniac factor, that drew us to fire for a million years. And drew dogs to us. And look how that worked out!
  22. Yeah that's me Volkswagen guy that one looks like real hot rod!
  23. All these pictures r making me hungry. Think I'll smoke a wagu tri tip on the 4th any suggestions on a run?
  24. It looks like, at some point in that car, you'd hear the GPS say, "Take the next left onto Fury Road"
  25. I think Bruce P. is a VW Bug guy also...................................
  26. And your still alive....................
  27. I like the mesquite. Not too popular around these parts; I don't think I have ever seen it in lumber yards.
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