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Professor Salt

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Everything posted by Professor Salt

  1. Re: I would go for a camping size one too Where do you find all these emoticons?
  2. Silly rabbit! I meant sections that stack on top of another. Those angled flanges on the Gen II lids might create a good enough seal if used on each ring section of a multi piece cooker. Just throwing it out there.
  3. Here, here. A portable one (or one that comes apart in horizontal ring sections) would be great.
  4. My condolences to everyone in your family. Your father had an inspiring outlook on life and mortality, and I'm glad that you shared that with us.
  5. Re: Bumping I should have mentioned that I'm asking this because I'm curious about operating a KK strictly on gas near 800 F for baking pizzas in a continuous-use scenario (a restaurant). The operative phrase in my question was "safely operate." On Jasen's burner conversion thread, he says that 525F is very reasonable and safe with a low pressure regulator. Doesn't say if 800F is possible with J's conversion, but only because he didn't see the need to test that high. http://www.komodokamado.com/forum/viewt ... 3878#13878 There's a separate thread where Dennis shows a dangerous, will-void-your-life-insurance-Darwin-Award-nominee scenario that can "easily bury the needle at 800." http://www.komodokamado.com/forum/viewt ... 1160#11160 So the question is, what will it take to safely operate the KK at 800F?
  6. Bumping Gang, I would like to resurrect this topic. I know there's been some new developments on the burner since this question was originally posted. How hot can KK safely run with the new burner as the only heat source? Is there a difference in temp between using a natural gas vs propane? Are there potential problems firing gas-only in a high usage situation like outdoor catering or inside a restaurant kitchen?
  7. Nice lookin' blog, there PC. I've been using Wordpress for about four years now and love it. If there's anything I can help w/ on the blogware front, drop me a PM. http://professorsalt.com
  8. Re: New stuff.. Is this a new upgrade for the hinge on the cooking grate? Can't imagine where else it would go. Improvements to the nth degree! That's what we love about KK!
  9. Geez, y'all should do the sensible thing and just move someplace warm Sanny honey, you know when we see minus 20 temperatures here in So Cal? When we look at that photo you posted.
  10. Jeff, hey you made it to this forum. Good to see you here!
  11. I do use mustard as glue. Still lose a lot of the rub in the first 90 minutes. In any event, this mop & re-rub technique wins me contests, so I'm gonna stick with what works.
  12. Congratulations on your new cooker, Lew! I'm glad I can help in the small way I contributed to your new experience. Did you choose the trucking company, or did Dennis arrange that? In the freight business, it's common practice to drop something at the loading dock / or curb (in the case of a residential drop), and you're responsible to take it from there. To get a driver as helpful as Ramon is not surprising since Komodo Kamado is who they're working for. Did others have a similar delivery experience? I picked mine up at the warehouse myself, so I wouldn't know.
  13. "Delicated" meats? Is delicate a verb in Canadia? Or maybe they mean deli cased meats?
  14. Hello Dave, You'll cook great food either way you choose. Factor in the number of people you'll cook for. Me personally, if I'm going to the trouble of firing up a smoker for 14 hours or more, I'm going to pack as much meat in there as I can and freeze the result. The largest BGE still has less capacity than a KK. Even if you buy a second rack for the BGE, you still won't have as much room.
  15. Re: Prime Beef Cool, a real old school butcher in our midst. Do you fabricate retail cuts from primal cuts or *gasp* sides of beef? I imagine you're like a butcher I interviewed in Grand Junction, Colorado: http://professorsalt.com/2006/11/09/house-of-meat-grand-junction-co/ I wonder if you'd comment on the changes in USDA Prime graded meat in the past 5 or so years. Some of the people I've spoken to have said that there's been increased demand for USDA Prime, so the industry's harvesting animals younger to make up for the shortfall. How's that affected the meat and marbling on the supply that makes it to your store? I was saying that top quality meat isn't easy to find, so primeats strengthens my point about the general availability of top shelf meat. For every butcher like primeats, there's hundreds of supermarkets that don't even have meat cutters any more. They sell what the industry calls "case ready" meats. Primeats, you're lucky to be slappin' the Prime meat all day long when other butchers are slingin' Select at best. But let's say your well heeled and well traveled customers ask you for something they ate overseas. They want a piece of picanha like they ate in Brazil, or a Chianina steak from Italy. As a retailer bound by your supply chain, where do you get your hands on a side of Charolais beef from France, or a pata negra ham from Spain? That's my other point. Retailers can only sell what their purveyors can provide. In turn, purveyors are shackled by USDA rules on what they can legally sell. None of these amazing meats is legal to sell in the US, and if you've never had it, you wouldn't care that it wasn't available. Some of that is changing because as of January 2006, the US reopened the gate to Japanese beef, so a trickle of real Kobe beef is making it in again. Iberico ham is supposedly coming in from Spain by 2008. Not holding my breath for Italian raised beef, though. So yeah, meant no offense to you or your business, primeats. USDA Prime is good stuff, and I'd like to see the industry create more of it to satisfy domestic demand to the point that it's commonly available anywhere. As you know, that's not too likely any time soon.
  16. I had one of these plastic jobbies. Worked ok for a couple months before the plastic body cracked. http://www.amazon.com/Cajun-Injector-De ... B00005NUVV I then got a steel one. The first one I bought was poorly made. The end of the metal barrel where the plunger screws on wasn't threaded correctly. Exchanged it for another, and this one seems ok. http://www.amazon.com/Cajun-Injector-Si ... B0000CGET5 The bigger version of that injector made by the same company is good for injecting really big pieces like brisket or pork butt. But the needle is too big for chicken and the like
  17. Re: States lacking quality... huh? I'm not understanding something here... I saw all kinds of amazing beef while in the Sates. I'm talking about the general availability of the superpremium grade of product in the US. When's the last time anyone saw a beef rib with as much interior marbling as Dennis' photo? Where can I buy one like it? *Puts on flame suit* Our domestic beef (even the USDA Prime grade) is just good, not crazy good. The US has measures in place that make it nearly impossible to get the premium beef from places like Italy, France, Japan, Argentina and Australia. A tiny trickle of some crazy good imported stuff finds its way here, but you have to go way out of your way to a superpremium vendor (probably that deals mostly to the restaurant trade). When I lived in Japan, I could go to any decent supermarket and buy the crazy good grade of beef. This photo shows a fairly common sight at a Japanese market or department store food section. http://www.flickr.com/photos/donutgirl/630067281/ A brand new Whole Foods Market just opened near me this week. Their case of dry aged USDA Prime bone-on rib roasts *are* dreamy. But it still doesn't approach the quality of the non-aged stuff in the Flickr link above.
  18. Holy avatar makeover, sanny! You're.... you're... a GURL.
  19. Wow. Those are beautiful. I remember the Aussie beef from when I lived in Japan. Too bad we can't get beef of that quality here in the States.
  20. Supreme Plus OTB Gloss Black tile with Dark Charcoal grout A more complete writeup with more photos is on my food blog: http://professorsalt.com/2007/06/20/the-black-dragon-episode-1/
  21. Congratulations! She's a beauty. I see you paid attention to the uncrating advice that I personally ignored when I got mine home.
  22. You shoulda seen the avatar before this one!
  23. We were actually sworn not to give out particular details of his techniques, so I have to honor that request. Chris injects his pork butts / whole shoulders / whole hogs with a mildly flavored cider based brine. Chris' recipe is in Mike Mills' book Peace, Love and Barbecue. He's mastered the art of injecting - so fast and precise with the needle, that he looks like a sewing machine. I would be surprised if that weren't shown on the videos that Chris sells on the Big Bob Gibson website. He does not inject his brisket. Despite that, he gets amazing flavor from his final product, and you better believe I'm using what I learned that weekend.
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