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Showing content with the highest reputation on 05/23/2017 in all areas

  1. FORBES: 5 Great Grills That Will Make You A Backyard BBQ Star by Larry Olmstead I'm lovin' this editorial. "The Komodo Kamado is an ultra-high quality, high-tech take on the kamado-style grill." Quotes by Chris Lilly, Steven Raichlen and Max Good of AmazingRibs.com
    5 points
  2. I should know better than to post pics directly after MacKenzie's cooking pics. Oh well... Had some short ribs in the freezer that needed cooking. My growing nephews were in town so we ate them as an hors d'oeuvres.
    4 points
  3. Okay it looks like it be shipped on Friday. Pictures below Sent from my iPhone using Tapatalk
    3 points
  4. What? No Discounts? While we work with many up-market landscape architects, designers, builders, all KK grills are sold factory direct at basically wholesale to the public. no distributors, dealers, retailers etc. It’s simply because we don’t have a wholesale to retail margin to discount from, we can’t actually discount the grills themselves. We price them at what we need to get, not some inflated price that we slash from. We only discount grills if a model is being discontinued or an update has made is less desirable. That being said, I’m always happy/willing to sweeten the deal if it’s a larger or multiple grill order but it won’t be a significant discount or source of revenue for anybody. A sweetened deal is usually giving you some CoCo or coffee charcoal.. don't thank me as it's just like the crack dealer giving you your first taste.
    3 points
  5. As for sales pricing on KKs, I look at it this way. I truly like the fact you're not going to discount prices a penny. That helps maintain brand value. It also helps me in the long run as every time you raise prices on the KKs that I have, mine become intrinsically more valuable! In my world, pricing is an inherently efficient means of communicating information about the asset in question and also what the company thinks of that asset. Prices that are stable, i.e. no discount, tells me everything I need to know about the supply and demand curve of the particular asset. In the instant case, supply and demand are in balance and the firm is making money. If prices are constantly discounted, the company does not fully understand its niche dynamics, overestimates demand, produces too many units, and must sell them at a discount to recover capital. Margins suffer and the firm is less than optimally profitable. All this is a long way of saying that Dennis understands the KKs position in the kamado niche, how that niche is evolving over time, how his specific portion of the niche is playing out, etc. That should give us KK owners a great deal of satisfaction. We made a really intelligent purchase decision and we own assets that will only maintain or appreciate in price over time! Thanks Dennis for all that uncompromised excellence both in your kamados and your business acumen!
    2 points
  6. RIP indeed. But he had a good run to 89!
    2 points
  7. Today my son graduated with honors from high school (4 years 90+ average). Very proud of that considering he missed so many days they would never give him a school certificate to get his driver's license - LOL - Anyway he wanted crab legs for dinner. It was off and on showers today so I threw up an easy up and steamed 5 lbs of crab legs outside.
    2 points
  8. I bought this last weekend when I was away and tried it on bacon to see if it would prevent the flare ups. Bacon cooked on the KK is awesome it has a lovely added flavour that you don't get in the frying pan. These ceramic tiles are 1/4 x 2 x 3.5 inches. I bought the small box with 30 tiles. Breakfast is on. Almost done- Plated. Here are the tiles that were below the bacon to stop the flare ups. I put the tiles on the lower grate and the bacon above them on the upper grate. No burnt fat taste on this bacon. It is another beautiful morning although cold, the thermometer says 62F but there is a cold north wind. It is so nice to be outside after a winter inside. Sitting in the sun I'm sure the temp. must have been at least 64F. Besides the sun, the leaves on the trees are just coming out and looking fresh and green. Time for a coffee and a good book.
    2 points
  9. These Kurobota chops have been on backorder for a while and I just received them yesterday. Brought the kk up to 250 and threw them on until they reached 135. I took them off and turned the heat up for a reverse sear. Awesome! , Some green beans/potatoes, mac and cheese, and fried apples to go along with the main attraction.
    2 points
  10. Congrats and great looking dinner!
    2 points
  11. Awesome cook Lynne, I tell people you are the Julia Childs of Kamado Cooking and a stellar photographer to boot! That is an incredible plate of food!
    2 points
  12. I would say this is a nice comment from Bobby Brennon.
    2 points
  13. I guess this comes under Misc. Banter since it doesn't have to be cooked on a KK(and, to be honest, I never have). The recipe is from the Roosevelt Lodge at Yellowstone National Park: It's right there on the 2nd page of their menu. Try it, it makes a great side or even a main course served with toast or crackers. I add another half-pound of ground beef to the recipe since I tend to cook it as a meal in itself, like chili. The nice thing about it is that you can cook it just about anywhere you have a heat source. I usually do it outside on the Genesis side burner but we've been drowned with rain the last couple days so I cooked it on the cooktop today. I've browned the meat and onions on a burner and left the rest of the cook under a rack of ribs on the smoker. It's just one of those recipes you can cook pretty much anywhere, anyhow, in anything. Best, Bill
    1 point
  14. @MacKenzie When I saw this I thought of you! Garvin White Chocolate Mousse Servings: 1 INGREDIENTS 8 egg yolks ¼ cup sugar 1½ cups heavy cream (for the eggs) 1½ cups white chocolate (over 30% cocoa butter) 2 cups heavy cream, chilled (for whipping) PREPARATION In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy. Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed. Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use. Mirror Glaze Servings: 1 INGREDIENTS 300 milliliters water 1½ cups sugar 1 14-ounce can sweetened condensed milk 15 gelatin sheets 26 ounces white chocolate, chopped (over 30% cocoa butter) Gel food coloring of choice PREPARATION Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake! Mirror Glaze Cake Servings: 8-10 INGREDIENTS 1 recipe White Chocolate Mousse 18 ounces strawberry jam, seedless 2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick 1 recipe Mirror Glaze PREPARATION Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely. In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles. Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through. Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared. When the mirror glaze I
    1 point
  15. Wow, Keith, did you ever nail that cook.[emoji41][emoji7]🤗
    1 point
  16. I'll never drive a Ferrari Enzo or a Bugatti Veyron or play a pre-war Martin 000-42 but I can cook on my KK anytime I want. That's good enough for me. Thanks, Dennis!
    1 point
  17. 1 point
  18. I am sure looking forward to the video on this cook.
    1 point
  19. Can't wait to find out how this turns out! If it works, it's gonna be awesome!
    1 point
  20. All that means is that they can split the cost of the keg 4 ways! Well, good news is that he's not gonna be a Dawg! EWWW!
    1 point
  21. Good parenting has paid off! And as a bonus your graduate gets a fine meal, one of many I am sure
    1 point
  22. Asian stores carry a cast iron device that is ribbed like a citrus squeezer/juicer and has a rim that catches the fat. It might work well for still getting the smoky flavor but retain fat away from the bacon as well. I just went to the cabinet to see where my wife put hers and it was not there otherwise I would post a photo of it. I will keep looking
    1 point
  23. 1 point
  24. If this is what heaven is like please take me NOW! no knife needed[emoji41] Sent from my SAMSUNG-SM-G935A using Tapatalk
    1 point
  25. 1 point
  26. tangles, it is be a beauty and will look fantastic at you house shortly.:)
    1 point
  27. Impressive. Good job with your son. Nice crab boil! Any seasonings thrown into the boil?
    1 point
  28. Growing up we never had ketchup in the house. My parents said ketchup was an excuse for a poor cook so I never acquired a taste for it. However I've seen some beautiful cooks accompanied with ketchup posted here. To each their own.
    1 point
  29. 1 point
  30. 1 point
  31. Visited Jindaiji Temple here in Tokyo today and found these original Kamado ovens outside the all wood fired kitchen. You've come a long way Dennis! Sent from my iPhone using Tapatalk
    1 point
  32. Peppers, onions, and mushrooms are OK with the meat, as they cook in about the same time; but cherry tomatoes need to be separate, as they cook really fast and will fall off the skewers if you're not careful.
    1 point
  33. Yes of course, but this is the worst possible place to make this order. My staff will never see this. Please send this request to [email protected] or my email.
    1 point
  34. Asians have recipes for dog but I never heard about cats. Lewis & Clark's expedition's men got to preferring dog to venison and buffalo hump and had to be convinced to give up the practice once they got back to civilization; no mention of cats.
    1 point
  35. I like to save my bacon fat ...
    1 point
  36. Congratulations! Both on the successful graduation and the nice crab boil! So, is he off to college (your son, not the cat - LOL)? Where? Thoughts on major? With a GPA like that, he should be able to get in some seriously good schools, like Georgia Tech (hint, hint)!!
    1 point
  37. This morning I was going to the farmers' market about an hour from me. I thought I'd put pork steak to sous vide and then it would be ready whenever I arrived home. Searing the steak on the KK, not hard to tell it was sous vide. Air fryer onion rings. warmed over air fried baked potato and steamed fiddle heads, a quick dinner for a hungry shopper.
    1 point
  38. MacKenzie, hops are started from rhizomes. They are available in early Spring from many online sources or your local homebrew supply shop. Probably too late to start one this year. And, it takes 3 years to mature. The first year you won't see much above ground growth at all, as it's building root structure. Second year, you will start to get bines, but not many cones. Third year is the charm. My plant is 7 or 8 years old now and still going strong.
    1 point
  39. Yea he snuck in there. Everyone else calls him ginger. His official name (as far as I'm concerned) is squirrel butt because he's a little squirrely. A good candidate for rotisserie cat - LOL
    1 point
  40. "but waiting on a sale to purchase a KK will be futile and you will get grey waiting.." Hey! Most of us are already grey!! Congratulations on selling all those KK's. I'm spreading the word on this end.
    1 point
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