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Showing content with the highest reputation on 02/15/2017 in all areas

  1. I've been slacking and haven't shared any photos of the 42" in action. I know my first cook was suppose be a whole hog, however I've sidelined this until spring; weather has been too unpredictable for a party . At any rate, I decided to use Steve Raichlen's recipe for this cook and let me tell you......... you've got to try it if you haven't!!!!!! It took about 4hrs at 250; I pulled it once internal temp hit 190. Below are the pics
    4 points
  2. Good doggy! Congratulations Rumor!! They are such loyal companions, and super smart. Their nose and ears are such an asset to the military and law enforcement it should be no surprise to anyone who has owned one that they excell at all sorts of things. Ours will get the newspaper for us and take it into our home, packages from FedEx,UPS and take it home and entire repertoire of commands and actions in 2 languages as well as hand signals and whistles. This one knows colors; red, blue, yellow, green, white and black, so when she has a ball I can designate what color of ball to go get and she will do it!! Same with Frisbees, and yes, they are color blind but they sure as heck know different shade of whatever color they do see. I am working with my 6th one in 40 years but my first indoor GSD. Alarm system?? Ha!! She triggers before the alarm does Can you make it to the gate before she gets there?
    3 points
  3. These were awesome and I finally perfected my peanut sauce for dipping. I made 12 but should have made more.
    2 points
  4. It's amazing that the German Shepherd has only won best in show twice now with Rumor's win in the show's history! (Westminster began in 1877) Garvin
    2 points
  5. Finally got back the small bracket that keeps the Main tube from turning on the inducer tube. Simple, works great. CNC is much faster and less expensive than machining too. Whatcha think?
    2 points
  6. Nope, I've been cooking on it pretty much every chance I get. I've been a slacker when it comes to posting pics . Here are some pics of a brisket and ribs I cooked; look at how small a 15lbs brisket looks on this grill
    2 points
  7. It's a shame you have to tippy toe in explaining the way how something works for the benifit of others in the fear of sounding combative. I too started my journey on guru and it's a great site and I have learnt so much through Johns videos and the people on the site . Outback Kamado Bar and Grill
    2 points
  8. Yeah.... I started writing a really long reply, mostly because I was wondering if his post might deter someone from trying it. Then I realized it would make me seem combative (which I'm not). And as long as people are happy with their results that should be good enough for them. I'm a perfectionist and not everyone is. And that is ok. I too, would never have gotten into kamado cooking if it were not for john and kamado guru. Sent from my iPhone using Tapatalk
    2 points
  9. I do believe I heard a cringe when you Posted this! I get some very good Vietnamese food and dearly love these with hoisin and peanuts and vinegar/or lime and sriracha sauce all mixed.
    2 points
  10. Got myself some lamb rump yesterday to cook for dee gave them a trim and then a bit of oil Tasmanian pepper salt and some bush seasoningand spun them at 350ready to goand carved dee likes her lamb cooked a bit more but that's fine because I love how the KK keeps it juicyI poured the leftover juices on the meat and plated the pepper salt and bush seasoning went really well together bit of a bite but not much Outback Kamado Bar and Grill
    1 point
  11. 1 point
  12. After a run like that I think he deserves a ride back home.
    1 point
  13. Rumor is a great looking dog. A well deserved win and now off to retirement. Bet those puppies will run you a pretty penny!
    1 point
  14. @Aussie Ora - can't wait to try the Bush Lamb seasoning. I've got a rack in the freezer that might need to get thawed out this weekend, seeing as how we're having a pre-spring weather moment here (60s this weekend) and I dare not take advantage of it!
    1 point
  15. It makes that brisket look like a hamburger.
    1 point
  16. I was wondering why you went to all that work to cook such a small brisket and now I know the whole story. Big brisket bigger grill.
    1 point
  17. Village Butcher at Hilltop; they are the best!! You should check them out considering you are in Norfolk
    1 point
  18. Ridgeback is a pretty singular hunting dog, are you going after bear or hogs?? The Anantolian shepherd is something of which I know nothing but judging by where they are from and what they were bred to do I suspect they are much more like the GSD.
    1 point
  19. Cha gio (no accent marks assigned) is the "spring roll" without rice paper wrapping. It uses the potsticker style wraps that are grainy. Generally they have the contents ground up before wrapping and sealing in their cocoon for frying. Goi cuon (no accents since this machine won't do it) is the "Spring roll" that is NOT fried and always wrapped in thin rice paper wraps. The contents have thin rice noodles as a base for the contents along with a vegetable thinly sliced, like cucumbers and carrots, and a little meat like shrimp or pork w/fat. The Hoisin sauce based dipping sauce is one way to go and the fish sauce based dipping sauce is another. I horrified my wife when I requested mam ruoc (again no accents!) as a base sauce. A lot more flavor although pretty stinky
    1 point
  20. My first dog was a female shepherd and I loved her so much! Been leaning towards a new dog in recent months have narrow down to two breeds, Rhodesian Ridgeback and Anatolian Shepherd but may need to put German Shepherd in the mix!! Garvin
    1 point
  21. Funny because I prefer lamb cooked less than beef. To each his or her own. I bet she was thrilled Sent from my iPhone using Tapatalk
    1 point
  22. I bet Dee was thrilled with that cook. It does look delicious.
    1 point
  23. I have left over of everything so I plan on making another batch for the weekend
    1 point
  24. I was going to Berkeley when Montana and Clark hooked up for "The Catch" in the NFC Championship game. http://www.nfl.com/videos/san-francisco-49ers/0ap2000000146412/8-The-Catch We were all going crazy. My friends and I took the BART over to downtown and joined in the celebration. I've never experienced anything else like it in my life!
    1 point
  25. Was at Mellow Mushroom today and got my stromboli fix. Since it's an "off menu" item, they are kinda winging it when they make one for me - so there was a tad too much yellow mustard, but it was good nonetheless.
    1 point
  26. You're gonna have fun with what's headed your way, too!
    1 point
  27. My first observation is I don't see a pizza stone there. Pizza stone heat soaked at 550 should fix ya.
    1 point
  28. I have not but I will gladly give it to you. I use a 2:1 ratio of hoisin sauce to natural peanut butter. Don't use sugar based peanut butter as it tastes off So basically 1/4 cup of natural peanut butter and 1/2 cup of hoisin sauce mix in 1 tbsp of seasoned rice vinegar and add water to get your desired thickness then crumble some unsalted peanuts. I don't like the salted peanuts as the hoisin sauce has enough salt
    1 point
  29. We've been having a lot of fun poking at the name of it for sure!
    1 point
  30. Hi everyone my name is Keith, The owner and creator of the OctoForks™ Dennis should have his pair in a couple of weeks but who knows considering I haven't shipped that far yet! lol. Dennis I look forward to hearing your review after you use them. To address a few of the points/questions I'll just break them individually. 1) Even heat- The closest example I could give is if you've ever hung ribs the heat and cook will be very consistent top to bottom. There's one exception which is if they're too close to the coals when hanging then the bottom edge may get burnt but that's not the case with rotisserie of course since each side of the meat is always rotating. The concept of even heat also extends into faster cooking. On my website you'll see a side by side comparison cook doing a pork loin the traditional way most know and one of equal size with 1/2 pair of OctoForks. Both roasts tasted equally great but the benefit for me was that the vertical roast cooked much faster. For anyone wanting to fit more product on your spit rod then the OctoForks won't let you down because you are in essence "stacking" the meat side by side. In fact with multiple pairs you can rotisserie up to quadruple or better the amount of meat if the motor you use can handle the additional capacity. The pic above was with my "pre production" parts (Not stamped with company info etc...) but should give you an idea of how it utilizes the space better on the spit rod not to mention you won't have the holes in your meats because the spit only goes through the width of the meat. The claws also "invert" or reverse in for tines closer to the spit rod so it's extremely versatile if you want to do meats the traditional way. 2) Pulling temp of meat- Oh definitely impossible to ever lose a piece of meat like a pork butt to the fire with 8 tines gripping it from both sides. Also you'll never have to truss or string up whatever you're putting on the rotisserie ever again. Trussing is a thing of the past. Also you can hold small roasts etc... outside on both sides opposite the spit. A video on the website will show where I cooked "dueling" pork sirloin roasts held between the tines on both sides. Again just use your imagination on different ways to use them. 3) Accessories- Yes there will be accessories coming to plug and play into OctoForks. Very exciting stuff but that's a topic for another day! 4) Dennis mentioned seeing rotisserie as for roasting/grilling vs low and slow. The beauty of rotisserie is you can do whatever you want. You can low slow cook 225* or H&F cook @ 450* plus. Either way you'll get self basting action like you've never experienced before. Example on self basting action is when I do ribs there will be a glaze develop so pronounced that it will blow your mind. It actually resembles glazing your ribs with a sauce when there isn't one on there, Definitely a crazy thing to witness for the first time! lol It doesn't matter if your cooker is big or small and shallow for things like ribs etc... because doing half vs full size there's no difference. The product on the spit will self baste better and food plus rubs/sauces will have less chance of burning. In fact I many times cook ribs well past conventional temps with sugary rubs directly over a fire and there's no burning and will make for some of the best food you'll ever have off the cooker. 5) For now if you want to vastly expand the capacity of your rotisserie, rotisserie many more types of meats/veggies, adjust the forks to fit what you're cooking, cook faster and have better balancing of the food then these won't disappoint. They're also built like a tank! lol Regular forks will become obsolete once you use the OctoForks and you're only limited by your own creativity on how to use them for your rotisserie cooking. *** Balancing*** There are tick adjustment marks on the top so you can adjust the claws evenly on each side if needed. Any more questions please don't hesitate to call, email or post them. I am planning on doing some "coupon codes" for Komodo-Kamado customers. Right now I'm working with my web person on getting that rolled out but should be fairly soon.
    1 point
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