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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

cschaaf

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cschaaf last won the day on April 28 2016

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About cschaaf

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    Senior Member

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  • Gender:
    Male
  • Location:
    South Georgia

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  1. Turning Corned Beef Into Pastrami

    I bought the Anova WiFi on pre-order before it was released. I'd think that was about 2 years ago and I use it all the time. For a few months, I made yogurt every weekend for smoothies during the week. About 2 months ago, we switched to eating steel cut oatmeal for breakfasts. I use the Anova to make those every weekend now. Oh, I also cook some steaks, chicken, pork chops, etc from time to time. Our favorite SV cook is steak. I also did one long pork butt cook and it was incredible. One of these days, I'll try a brisket. I use the WiFi, but not a lot. I like that I can use the Anova without the WiFi or Bluetooth if I want, but that wouldn't put me off getting a Joule. I always have my phone handy, so I don't need the onboard controls. Anova recently re-added the ice bath mode to their app. I want to try it, but haven't had the opportunity. That's where the WiFi option will shine. And yes, if you are interested in SV, the Sous Vide Everything YouTube channel is amaaaaazing. I've learned a lot from those guys.
  2. And so it begins...

    Welcome @Pizzaiolo! Nice matching car and KK! I, too, am from Napoli - but I am not Italian. My dad was in the US Navy stationed in Naples and my mom moved there to be with him. Unfortunately, I didn't really get to experience it. We moved back to the US about 6 months after I was born. Can't wait to see what you can create on the KK!
  3. Dana and I were shocked and saddened by this news. Our hearts and thoughts go out to you an Susan in this difficult time. We are so sorry for your loss.
  4. Lost my brother in law last weekend ;-(

    Wow, so sad. My thoughts and prayers go out to your family. I know you will cherish the memories and keep him in your hearts.
  5. Using a Wok

    I have a flat-bottomed cast iron wok - Kamado Joe brand that I have used a few times in my 23". I never know what the right name is for the grates, but I use it on the grate in the second position down - is that the main grate? The lower grate? I wouldn't put it lower than that unless you don't like your eyebrows. I've never really had a grease spatter problem while using it on the grill. It works fine. It's not the best way to wok, but it works for the 2 or 3 times per year that we want to wok something.
  6. 23 KK

    Congrats, @Cottonswab! My most used accessory is the basket splitter. I grill a lot more often than I smoke and I am typically only grilling for two. I only have one lump basket and if I need to add or remove the splitter, I just dump the leftover lump into a bucket, put in or remove the splitter, then dump the leftover lump back in. My second most used accessory is the rotisserie. I only have the basket right now. One of these days, I'll get the straight rod. When I use the rotisserie, I use it with the basket splitter in. I don't do a ton of baking, and we like thinner crust pizzas, so I use the deflector for that. Works great. I don't use the baking stone very often.
  7. Reef's Grilled Peach Crumble Pie

    Wow! Now we know where the 'Orchard' in Port Orchard came from!
  8. Anniversary cook

    Wow, that Wellington came out perfect. I look forward to your anniversary every year
  9. Red meat appetizer challenge?

    Looks delicious! And this part cracked me up!
  10. FotonDrv

    It looks like, at some point in that car, you'd hear the GPS say, "Take the next left onto Fury Road"
  11. Hair dryer

    HA! That's what I was wondering - if you loaded the forks when they were hot.
  12. Hair dryer

    Do you leave your Octoforks in place?
  13. Pizza on the komodo kamado for the first time

    That's how I do it. I pull the bottom vent door out a bit and spin the top 3 or 4 turns. I light the starters and make sure there are pieces of lump around then that will catch, then close and latch the lid. I go back inside to do whatever and check back in about 10 minutes (most of the time, I set a timer so I don't forget). When I go back out, if it's hot enough, I'll push in the bottom vent and set the dial and top vent. If it's not hot enough, I'll give it more time. Might even pull the guru port plug. I've never timed one vs. the other, but to me, it 'feels' like the lid closed gets the grill hot faster.
  14. Pizza on the komodo kamado for the first time

    For thin crusts, I use the KK deflector on the top grate. I think the heat transfer characteristics are different between the deflector and baking stone. Hard to run a comparison on the same cook, I really don't feel like swapping around hot stones to try this, but I've tried on separate cooks and felt I got a better crust with the deflector. I also stopped using cornmeal. I just got tired of the grit on the bottom of the pizza. I use parchment and trim it up so it's a slightly larger round than the pizza. This helps keep the edges from burning. Sometimes I pull the parchment out partway through the cook, sometimes I don't. I haven't really noticed that it changes the cook either way.
  15. Grilling with mayonaise

    Saw this article the other day and decided to try it tonight http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html I had some pork tenderloins that I tied together and wanted to rotisserie on my KK. Before I loaded the meat in the rotisserie basket, I rubbed a very thin layer of mayo on the basket rods with my fingers. I probably used 1/4 to 1/2 of a teaspoon. Just enough to coat the bars. It worked great! The pork slipped right out of the basket when I was done and the bars, where the pork was, looked cleaner than when I started lol
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