Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
Welcome to Komodo Kamado

Register now to gain access to all of our features, ask queries, discuss and lot's more!

Click here to Register!

ZooBeeQ

Owners
  • Content count

    44
  • Joined

  • Last visited

Everything posted by ZooBeeQ

  1. Holey Mary WHAT a setup LOL. All you're missing is the Big Bad !! I take it you entertain. a Lot!! Grill on! z
  2. Thanks Keith for the super fast shipping on this must have accessory ! Wings is only the first thing im going to do. The basket makes it soo easy to just set and forget. No more standing over the KK turning the wings every 5 minutes, just tumble done. See what you think. Honey garlic apple smoked. https://goo.gl/photos/EvFCs13hvsyDvXd98 I had to put some extra wire across the sides because I cut the wings and they fell out but it was an easy fix, one I'll make more permanent but the basket needs this on a revision. I have a SS smokerbox I use for everything now, Thanks to all those who posted about the dutch oven pot hack but I just could not bring myself to profane any cast iron bit for that. I have a special place in my heart for cast iron. I've a wonderful set that was my Gran's and its seasoned like teflon so it just, I couldn't do it even on a cheap chinese pot. I digress. Half hour at 350 on the tru Temp. Marinate for 30 minutes in 1/3 cup Tamari soy , crushed garlic to taste ( 1 fresh clove here) Dash of chipotle tabasco, Tb Hoisin sauce And just a bit of honey to start. After you basket the wings take the leftover sauce and reduce in the Micro ( cover it !!) then add a shipload of honey , stir in well. drizzle on the wings 3 x in the last ten minutes . I sprinkled sesame seeds on them too and they toasted up nicely. Plate and feast .
  3. OK so no to the cornmeal ! Thanks for the clarify . I've done it both ways and you do have to scrape the corn off or it burns too . Parchment is ridiculously expensive for what it is and did I mention I was cheap?? Whatever works, You do an amazingly great looking pie. Zo0
  4. Interesting. What is your thinking on the double double stones there? I get why on the top rack and stone but why the other? I mean you cant argue with THAT awesome result as it works but just curious. Only setup I have not tried I stopped using paper and started using cornmeal tho, got tired of pulling chared bits of it off the bottom. Shape the dough , or toss when you get good at it lol, on flour then transfer to mealed peel, dress and deposit. YMMV Zo0
  5. Snail mail?? yeah guess so ;-( Let me know next time your in alden or Marilla ! z
  6. That is some seriously great Pie ! Dennis Stone? wood or charcoal? Any other tidbits you would care to pass on ? Zo0
  7. I just grabbed the basket ! Wings on the KK in a basket? zomgrd. Zo0
  8. Requis, Congrats on your new grill!! Did the kids pick out the colour? cuz I gotta say that grill will be handed down for ages !! Good call on the build out, cottages are nice but getting up the 400 is a nightmare ,assuming yer anywheres near the GTO. You are going to have an absolute ball cooking on that beauty ! Meat, veges, pies, cookies and PIZZA!!!! Zo0
  9. Kevin LOL, yes I got that email from bbq guru too. srysly What were they thinking?? Most advanced. so trumpian in its claims. Yugo or a Lada? s
  10. I use whole wheat berries to start my sourdough and fresh berries are important. You can get them in any health foods or whole foods store or your local co op if you are so lucky. In a glass 2 pint mason jar: 3½ tablespoons (1 ounce, 28.5 grams) any flour, any grind (100%). I use 50/50 white wheat then only wheat there after. ¼ cup (2 ounces, 56.5 grams) filtered or spring water, at room temperature (about 70°F/21°C) (200%) Add a teaspoon of wheat berries , stir. put on a loose fitting lid and put in warm area until it starts to bubble, stirring at least once everyday to aerate . That is the seed culture. All the recipes i've read say toss half the seed and keep adding as above but Ill be hellandbound if I am going to toss out perfectly good food ! I Just continue to build this seed 3 times, and use that , skipping the mother starter usually and just use the fresh seed to start my dough. Peter Reinhardt has pretty specific instructions and his are the books I own and use. I highly recommend for reading anything by him. I do have copy's that I can loan if anyone whats to read them. zo0
  11. Hmmm, looks like I have a total of 4 . The KK which does anything that needs a steady temp, bread, cookies, pies, and meats. Plus everything else we eat if I dont have to shovel too much or the wind is under 20 . New Weber OK and KettlePizza just for wood fired pizza. Old POS Charbroil gasser that we use when I'm too lazy, its too cold or I just want a hotdog/burger quick. One table top CharGriller that we take camping or picnics. (those things are built like tanks !) Looks like I have an addiction too *heavysigh* zo0
  12. Our deck was built to support a hot tub but I move the KK around on a regular basis just to spread out the wear. It's only 3 feet off the ground but good point none the less. There have been a few deaths in this area because of this. Well mostly if you cant put more than 10 ppl in an elevator WTH would you put 20 on your 4th flr deck?? Not so common any more . :_)
  13. I just realized I did not in any way respond to the OP *facepalm* And I cannot edit my original post *faceslap* Points are the fattier bits of a brisket so if you corn it and smoke it you end up with pastrami. If you do something similar to what i posted above, you get more traditional american Irish dinner. Corned beef is not BBQ brisket as we know it . HTH zo0
  14. I have done quite a few corned beef briskets on the KK. I soak them in beer, Guinness export works best, have used a belgian ( forget who's ) then I cook the veggies in the salty beer and put that all back together in a dutch oven to simmer on the KK after smoking the brisket on the kk OK wait that makes no sense lol . so : Soak brisket in non hoppy beer . However long you have time for, 24 or less. Rub brisket with ( it changes every yr. Smoke brisket for a few 3 hours. Cook veges, Potatoes, cabbage, carrots, onions, parsnips in half left over beer and home made chicken stock, bay leaf, pepper. Combine all in bigased dutch oven and back on the still going KK, no lid, simmer till stock gets low about 2 hrs, refill with stock, lid on, dinner in 3 or so hours. Thats about a day to do this and I change it up every year cuz it can always be improved , usually. most times. well we ate it anyway Pics tomorrow as I'm starting this now. Zo0
  15. I did'nt think we got as much as even by the airport so only 8' ? Sounds like you live close by so if you can get the Piggery meats, treat yourself to a real hot dog ! With Weber mustard of course !! lol so yes, they were terrific, Sahlens do not compare
  16. All you no foils , do you use the deflector pan ? zo0
  17. Had a time finding this post. Do we do stickies ? this one should def get stuck !
  18. Yep, looked pretty good to me. If its got enough smoke on it, i'll eat it . That's not a bad cut, just not what you were expecting. Maybe wrap the small ones after they have enough smoke on them, keep em moister. 20-20 right? Zo0
  19. I get the steel up to 475 500 according to my infra red thermo. any hotter and it burns before it cooks. Thanks eh? I'll try to keep in the loop more LOL well no, you got me there, NOT that it was too cold mind, just choveling the drive is enough and THAT didn't get done till yesterday HA. We did however, do some piggery dogs and home made pita in the fireplace :-p. Sue
  20. I have a stone, a steel and several cast iron pans and as mentioned above, all good for whatever you are trying to achieve . I prefer the steel because of the lower temp required to get a Neo crust on a thin pie. I feel I am stressing out my gaskets when I use a stone at 800 on my KK. (I have noticed some small smoke leaks on the sides when I do a low and slo therefore I think i've scorched the gaskets, they are cleaned and I may be nutz ) I also prefer a thin crust. Deep dish is OK but not what I would ever make. As an aside I have purchased the Pizza Kettle kit that I'm going to stick on an old weber kettle or UDS and make that my goto pizza oven. I Live in the northern climes and cook on my KK year round so heat soaking the kk/stone/steel from 0' is a tough go in the winter that will be alleviated with the KP kit. I hope. Besides can you ever have enough options for real food???? I think not. Zo0
  21. OK , my .02 I think you need to get rid of the deflector stone. Get your pizza stone right down on top of the fire, main grill then plop the lid down on it . Even better if the flames lick up over the stone, give the crust a real nice char and will cook it in the requisite 90 secs. Drop some cut hardwood around the sides and get a real wood fired pie. There are no mistakes here, just more good food to eat . Zo0
  22. Funny I was just thinking about a butt on the roti ! I thought it would be really keen. Did you use the drip pan ? I had a POS k too, gave it away, some guy said he'd pay for it but I just didnt have it in me to take real money for it. Zoo
  23. I have the same ones Tony B posted and use them for cookies mostly, think I tried a pizza once, works great and use them in the house too. zo0
  24. Wow, thats quite the view ! Love the pebble tiles. Z