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croadie

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Everything posted by croadie

  1. The advantage is being able to close it down, after a quick cook as well as smoke finish whatever you're cooking. Appreciate the risk with the silicon gaskets and been ensuring that is out of the 'line of fire'. However, point noted, thanks.
  2. Wow, that's incredible. virginia beach will be a nice home for the old girl anyway, but I'm drooling over this bad boy...
  3. Haven't been here a while - but been using the grill a lot right through all seasons. I love it, every time. I didn't really know where to post this - but seeing as it was the Sous Vide thing that got me looking for a simple solution this is where i have posted it - admin feel free to move it. I believe Sous Vide and the KK are a match made in heaven. Numerous uses. However often I found myself just wanting a quick finish, and firing up Yoda was just too much and too long. Enter spying a Sportsman Grill by Lodge - gee that looks like it would fit in my KK 23. Shop around $60 delivered to my door. I love it, I mostly use it inside the KK unless i already am using the KK, but as more of a grill style BBQ it's an ideal solution. The KK serves as a great repository, i can have this little thing flamed up and settled down in 20-25 minutes, sear, finish, grill whatever I want for 10 minutes - even smoke it by closing up the KK with everything inside for the last 5 minutes (or less). It's perfect if you've done Sous Vide Steak, lamb, or chicken filets. I'll post next time i use it - but I thought I'd show some pic's of how it fits in - it may not sell any more KK's but i think it will extend how we all use the KK, it's one of my best hacks, period. Excuse the stae of the grill in the pic's it was snowing outside when i cooked 2 nights back.
  4. Yes - I wonder whether mine is more than i need, too late now, and of course happy with what I have...of course none of us thought size would be a problem :0
  5. thanks everybody - encouraging feedback, really appreciated - I'm interested n trying the pressure cooker or boil in stock methods now :0, Girls are happy to get left over ribs tonight while we head out for birthday dinners
  6. wow - that bacon looks great, thanks MacKenzie, so inspiring. might give this a try next holiday period...
  7. Ok with some trepidation I tried my first low and slow yesterday. Took Dennis's advice for low and slow and started with just a tennis ball sized piece of smoldering lump. Had it settled at 230 within an hour - and left it there for another 3 (I'd left myself plenty of leeway), due to all the good guidance here I got the top and bottom settings right almost off the bat. I added hickory wood to smoke 30 minutes before adding the ribs and then did the 3-2-1 method.. Was pretty happy with the outcome but I felt they were a little over done, so I may need to just double check my thermometer - but any other suggestions I'm happy to here. I'm not sure about all this smoke 'ring' stuff and I could barely detect it on the ribs - was very subtle (got it more after I'd eaten them than during. Anyway all our American guests were more than happy with the outcome. they did just fall apart, and the Asian style rub I did worked out great - I made it myself with fresh ginger and garlic, a little miso, fennel, black pepper, kosher salt, cardamon, cinnamon, and dried chilli flakes. Basted it with apple juice at 3 and 4 hours and then with a hoisin sirriachi ginger and manuka honey (had to I'm a Kiwi) sauce. Interested in thoughts on the smoke - did I not use enough chips - smoke was coming out the whole time - I did have the drip tray under the ribs and I wonder if that deflected too much smoke away??? the rub: The ribs ready to rumble.. On the grill - I was amazed how it could stay at 225 for 11 hours straight... The final result - looking good - really fall apart... does this look right? Have I overcooked??? Ribs are not in my DNA!! All served up with broccolini in ginger and orange sauce with toasted almonds, woked bok choy with fresh scallions and coriander, my eggplant miso and rice... I forgot to photograph desert (sticky toffee pudding) so here's a close up of the broccolini...
  8. Great work Wilbur - I really appreciate that craftsmanship....and good ideas too...
  9. Great - thanks Robert I really appreciate that
  10. They look fantastic MacKenzie, I like the 2 days in the fridge method, I'm quite loose with my bread that way - I was ready to bake the other day when i realised I didn't have time before my daughters play. shut down Yoda, threw the dough back in the fridge for 12 hours and reset. Doughnuts done with overnight rise in fridge are also excellent. hungry now, thanks for the inspiration again...
  11. Looks great to me CK, I completely get the 'technical error' thing, it's what everyone else forgives but you never forget...I haven't got my family over to whole fish yet, but now I'm thinking....
  12. Great stuff. I'll wait until the weather dries out here before anyone is welcome!!!
  13. Thanks...I use a cane proofing basket to get the stripes - I have one coming for the oblong shape now I can bake two loaves at a time...
  14. Thanks Poochie - a long way from Komodo master - but loving the learning thats going on...
  15. Todays bread - just need to get the crust a bit thicker, but otherwise this is way better than i ever achieved in any oven I have had...
  16. Dual, though only so it makes American's look like they are becoming New Age
  17. This forum makes me feel better about my own obsessions...
  18. Delicious - I get my Sous vide wand shortly I love love love Crème brûlée.. (and appreciated your very correct spelling)
  19. Thanks MacKenzie, you have led the way - it inspired me to do more. I think this has now become my best oven ,best grill, best smoker, best... I was thinking of getting a pizza oven before I got the KK, no need now - in fact i have way more than a pizza oven...
  20. And to finish off my week - i got a much better Sourdough out 2 nights ago and a pizza last night which had the most perfect crust I could never achieve on my cheap Kamado... Pretty happy for my first week with Yoda...
  21. Thanks Donjohnson - Australian Lamb unfortunately!!
  22. Yes look s fabulous- I think the real deep dish (the commercial ones) are horrid fat deposits for cheap cheese - this on the other hand is a completely different league, inspirational...
  23. Thanks again... the eggplant. I had this first in Kyoto about 20 years ago, the key thing is to shallow fry first , let rest and then grill. Here's the go: prepare the baste - 3oz sake 3 oz mirin 2 teaspoons finely grated ginger, teaspoon of sugar, 3 oz of miso paste (barley or red soy paste depending on allergies). Heat all together for a couple of minutes to incorporate. Leave to cool. slice eggplants in half. Slash zig zag on top (1/4 inch deep) and down the back of the eggplant (helps flatten the back and lets heat get in) Shallow fry in olive oil with a dash of seasame oil, until light golden (abot the same time on the back. Set a aside to rest for 20 minutes or more (up to a few hours is fine), whilst resting brush with Miso mix. As the eggplant rests it will soften and take in the flavour of the paste. Just before serving place eggplant on hot grill and baste, leave for few minutes to reheat and bring paste to a bubbly almost caramelized appearance. Place on plate and serve. Definitely one of those things that adds to more than the sum of it's parts. You can also top with toasted sesame seeds, sunflower seeds or similar... go's well with almost anything, I really like it with a chicken teriyaki Enjoy.... did a lamb rack last night which came out really well too, I love the balance of the smoke and heat you can get. My youngest daughter devoured the brussell sprouts which i did on the grill too and finished of with grilled lime and almonds.
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