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Everything posted by Garvinque

  1. For the starter: 1/2 cup warm water 1/2 cup flour 1/2 teaspoon dry active yeast - mix well and refrigerate overnight For the dough: 1 package active dry yeast 2 teaspoons sugar 3/4 cup warm water - mix and let stand 15 minutes - add starter from day before (reserve 1/4 cup if you want to keep your starter going), plus: 3 tablespoons lard 2 teaspoons fine salt about 3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour and 1 1/2 cups bread flour) water to spray tops of loaves Enjoy this bread! Garvin
  2. As pointed out by Mackenzie that the time and temp of this cook was not listed in description. Bake at 400* for 20 to 25 minutes. Thanks again Mac for catching that!! Garvin
  3. Sorry didn't notice the time or temp of cook not listed-Good catch! Garvin
  4. So I am going to add his video for the Cubano Sandwich to this thread because they go hand in hand. The only thing about how he made his sandwich is the spread used he does an mayo and yellow mustard combo, but the cubano sandwich I had when I was in Miami was yellow mustard only. I have to say I like the idea of his spread! Enjoy, Garvin
  5. I checked the description and it's says 2" deep, but I'm looking at the site for an steel pan instead! Thanks' Again Garvin
  6. I have a 14 inch Pizza stone, 14 inch baking steel round, and a Lodge 14 inch pizza pan but haven't used all three together to see which is better. Most of you probably don't have all three but if you have at least two of the three which do you prefer? P.S. the baking steel is 1/4 inch thick Garvin
  7. Thank you all for the info, I'm starting to get into baking both indoors and out! Baking indoors I can get a wealth of knowledge from my mom but she is old school baker and has pans and techniques that are still great but doesn't translate to outdoor baking and she was never a pizza person likes it doesn't love it and she's from Brooklyn go figure. Dan so you can really cook pizza on the steel at all temps depending on the dough used? Thanks' again Garvin
  8. I was thinking about getting on of these for deep dish pizza: Pizza-Craft-10-Inch-Hard-Anodized-Aluminum-Deep-Dish-Pan- Good buy or get a darker colored pan? Garvin
  9. Ok so what I'm getting is stone for bread and higher temp pizza and the steel for pizza cooked in the 450 to 550 range? Garvin
  10. A meal right up my alley, and tell your friend great looking cheese cake bet that cured your sweet tooth! Garvin
  11. The bread look awesome and the sandwich was nicely built. Garvin P.S. Lucky neighbors!
  12. The pork belly-WOW!!!!!!!!!
  13. Great looking steak with all the marbling!! Garvin
  14. Charles it all looked great, love that little bit of char on the salmon! Garvin
  15. Everything look good, for the ribs cut them down to St Louis ribs and use the trimming for rib tips you will always get full spare ribs cheaper. Buy them when ever you can and just trim them to St Louis ribs and have that extra meat which is also good for making sausage. Garvin
  16. So I have an rub recipe that took two years of adding and subtracting ingredients to come up with I have now. My question to you fine people how to double this recipe without overpowering it. I tried to find some examples on the net and found this. There are some very smart folks on this site would you agree or disagree with what I found? When increasing salt, pepper, dried herbs, and spices multiply by 1.5 the original recipe amount called for to calculate the new amount needed to double. When increasing the chiles. red pepper flakes, cayenne pepper etc is to multiply by 1.25 the original amount to calculate the new amount in the double recipe. I have coffee in my rub 3 TBS worth, do I add 6 TBS or do 1.5 or 1.25 to double amount of coffee added? Garvin
  17. I know I don't yet have a KK, I would like to see an accessory for cooking Chinese food in a KK! I have read where some people not here that don't think it's safe to wok cook in a Kamado, but I have posted a video at Kamado Guru of a gentleman who was rocking one in a KJ. So I would love for Dennis to come up with a spider or something similar that would make cooking Chinese food on a KK fun. I will post here the video which I posted there. Garvin
  18. The dark soy sauce is key to this recipe adds a mushroom flavor to the dish, and soon as I mixed the ingredients it smelled like I was in the Chinese restaurant.
  19. which one would prefer to use stone or steel? Pizza, baking bread etc.
  20. Here is what you'll need! Serves 2 Ingredients 2 tablespoons butter 2 cloves garlic, chopped ½ medium onion, chopped 5 ounces spinach 1 teaspoon salt (for spinach) 1 teaspoon pepper (for spinach) ⅓ cup breadcrumbs 4 ounces cream cheese ¼ cup Parmesan, shredded 2 tablespoons dill, chopped 1 sheet puff pastry, softened to room temperature 1 salmon filet 1 teaspoon salt (for salmon) 1 teaspoon pepper (for salmon) 1 egg, beaten Preparation 1. Preheat oven to 425°F. 2. In a pan over medium heat, melt butter. 3. Add the garlic and onions, cooking until translucent. 4. Add the spinach, salt, and pepper, cooking until spinach is wilted. 5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. 6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. 7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. 8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. 9. Brush the beaten egg on the top and sides of the pastry. 10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. 11. Brush the top again with the egg wash. 12. Bake for 20-25 minutes, until pastry is golden brown. 13. Slice, then serve! Enjoy! Garvin
  21. Nicely done Jeff, everything looks great! Garvin
  22. Here is some beef lo-mein with the carbon steel wok: Garvin
  23. As for they want to scream at you that resting meats has no value because their research says it ok to just cut right into meat when every other site, chef, book says the opposite and aversion to Kamado's and they seem to me to push products that sponsor their site. Garvin
  24. Again HalfSmoke thanks' for leading me here, I have five sites I used to frequent Weber Bullet, Weber Kettle,, Kamado Guru and here. I found since I have join both the Guru and Komodo Kamado's sites I haven't been on Weber Bullet at all, have cut down on Weber Kettle and have settle on Kamado Guru, and Komodo Kamado. I will probably stop the Weber Kettle site even thought I still have a kettle because what I learned from that site I have also gotten from the Weber cookbook. I like because they have some good info from time to time, but the guru and komodo are really the sites have come to most. On this site especially we have people who act their age not their shoe size(Prince) and having a difference of opinion is not a bad thing. With the Guru I would say the same for the most part and there are more references to check out. Both sites have me saving up to buy a KK for my birthday this May and I can't say any other site I have been has me wanting something so bad. Garvin
  25. Thanks' HalfSmoke!