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tomahawk66

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tomahawk66 last won the day on September 25 2016

tomahawk66 had the most liked content!

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About tomahawk66

  • Rank
    Senior Member
  • Birthday April 3

Profile Information

  • Gender:
    Male
  • Location:
    Singapore
  • Interests:
    BBQ, Craft Beer, Craft Cocktails, Sous Vide, Cooking, Squash, Crossfit, Powerlifting, Fiction, Travel... the list goes on!

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358 profile views
  1. Good bit of kit - makes excellent stock as you can do it right in the supreme without a bag. I like the Anova for the ease of storage and ability to use a small pot if I'm doing a single chicken breast or a huge cooler if I'm doing a whole brisket lol! Sent from my SM-G935F using Tapatalk
  2. Seems like quite a bit of work considering I just take the lid off my cooler and then use bubble wrap or ping pong balls.... Sent from my SM-G935F using Tapatalk
  3. Yeah... didn't see the price! I'll just wait and see then: if the idea works then a Chinese company will rip them off in a couple of years and I'll get one at the dollar store [emoji1] Sent from my SM-G935F using Tapatalk
  4. I also do depending on when it's ready... I find the variation between each butt and brisket to be enough that I never can tell if it'll be coming out just in time for dinner or 2 hours before! They also hold there heat well and the bark isn't exactly crispy like a steak. Sent from my SM-G935F using Tapatalk
  5. The "To Rest or not to Rest" question is fascinating to me. And I do think that Meathead has a point despite the fact that the science pretty clearly shows how moisture/juice loss reduces over resting time. Compare these 2 articles: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html#comments-76594 Probably one of the more well thought out tests. And this: http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html To me, the answer is - it depends... yes, the science is right that the juice leeches out if you don't rest, however Meathead has a point about crust and eating steaks hot... To be honest, by the time I get steaks on a plate with all the sides and set on the table, they've probably been off the heat for at least 5 mins and more like 10 when we cut into them! However those first bits of bark off of a brisket fresh from the KK are pretty irresistible!! I believe it's all about finding a balance and going with what you like best. For big tomahawk steaks (my favourite to cook incase you hadn't guessed!) I like to cut them straight away and pour the juices back over the slices [emoji1] As for Meathead not liking Kamados, I don't think that's true. He has a pretty fair write up of the style here http://amazingribs.com/BBQ_buyers_guide/smokers/egg_kamado_and_ceramic_grills_and_smokers.html And I think you'll find his main criticism around grilling to be a fair point for most kamados. He's also a big fan of the KK - I think it's right up there on his list of "if money was no object" cookers. Saying all that, I only use this forum. I use amazingribs.com for some rub ideas and temp choices for ribs (duh!) and stuff and serious eats for recipie and the food lab articles and chefsteps for their sous vide obsession. This forum's great - all I'll ever need and such a friendly community! I think I'll stay in my little bubble if ya don't mind [emoji1] Sent from my SM-G935F using Tapatalk
  6. My 2 cents: I hate these "TOP 5 [place topic here] inventions" they are just collections of recent kickstarters & indigogo projects... should really be top NEW inventions. And: 2 different rice cookers in the list... That induction hob with temp control could be useful if you only had a small studio apartment and wanted one hob to do multiple things. The only thing that I think I'd actually want is the pan lid holder, as per usual the simplest idea is the best! Sent from my SM-G935F using Tapatalk
  7. Yeah - that was obviously just a "hey look how easy it is" move there. Still; with 10 seconds more you can use the water displacement method to get 95% of the air out of the bag... I've gotta admit that even though I have a full chamber vacuum sealer I often just use zip locks and the water displacement method for anything that only needs a couple of hours. Sent from my SM-G935F using Tapatalk
  8. It was great - bones picked almost clean and at the end split the skull and shared the brains - some of my friends were a little squeamish about it but all agreed it was tasty! Will be boiling up the bones today or tomorrow to make a bone broth... will post pictures! Sent from my SM-G935F using Tapatalk
  9. Agreed, but this table would be great for Satay/ grilling simple stuff that needs turning often - the one thing that a KK doesn't do better... Sent from my SM-G935F using Tapatalk
  10. Oh - cooked until IT hit 160 then rested the pig while I cranked to 500 and waited for the guests to arrive. Quick 30 minute blast at 500 and the skin was perfect - as you can see! Sent from my SM-G935F using Tapatalk
  11. It's looking like it's becoming a bit of a tradition now... Last year I didn't get any money shots - hope this makes up for it!! 5kg suckling pig Rubbed in salt and pepper and stuffed with garlic and ginger On the KK at 275 (although R2D2 decided to be at 285 but no worries) Very long pig! Only just fit! As my mate pointed out: sunbathing pig! On the table: Happy Chinese new year everyone! 恭喜发财! Sent from my SM-G935F using Tapatalk
  12. Wow!!! Awesome!!! That's it... I want one!! Sent from my SM-G935F using Tapatalk
  13. Found this Satay/Yakitori grill on Taobao for 40 USD if you buy all the 'extras'... Don't know what shipping would be to the USA but should be reasonable to Singapore [emoji1] Still... probably fall apart in a month or so - it's like the anti-KK!! Sent from my SM-G935F using Tapatalk
  14. Do it! After Satay we can bbq on the 32 on my front porch [emoji1] Sent from my SM-G935F using Tapatalk
  15. Back when Singapore as we know it now was only 1 year old! Sent from my SM-G935F using Tapatalk