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Garvinque

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Everything posted by Garvinque

  1. @HalfSmoke Some things got in the way so my cook is tomorrow and I will be using KA all purpose flour! I have a 14 inch baking steel along with a 14 baking stone much to big for my Akorn so this cook will be inside or on the Weber kettle. Garvin
  2. They were having fun, wished I was there! Garvin
  3. I will try this recipe this weekend starting Saturday and cooking on Sunday. Sourdough Pizza Crust: 400 Grams KA all purpose flour 50 Grams Sourdough Starter- Whole Wheat 7 Grams of Salt 280 Grams of Warm Water Hoping for a 70% Hydration with this formula, mix everything together until well incorporated cover and let sit for 18hrs. Make dough balls after the 18hr fermentation cycle and either let rise a second time and use or place in fidge for additional 48hrs. Any suggestion's is welcome. Garvin
  4. Jeff, doing mine in the Jr at 550 degrees what temp are you cooking at? Garvin
  5. Will do, thank you! Garvin
  6. Have been feeding with a 100% hydration 1 cup flour to 1/2 cup water, should I cut that or leave it for the recipe I listed? Garvin
  7. Good looking pies and most people here use their upper rack along with the stone to get overall better pizza! Garvin
  8. Good looking meal! Garvin
  9. Can't wait to see the final results, Good Luck! Garvin
  10. Nice! LMAO Garvin
  11. I would eat all three but only pay for the first two! Garvin
  12. Nice haul and let us know about the post oak, been thinking about some but can't get off the red oak! Garvin
  13. I'll take all three! Garvin
  14. Good looking butt and nice to see the black pebble against the teak table! Garvin
  15. Be nice in your answer to this question I'm going to ask, Thanks! How close to Authentic would you say this recipe is? BAO BUNS Servings: 10 INGREDIENTS Buns 250 millilitres warm water 2 tablespoons sugar 1½ teaspoons dried yeast 370 grams plain flour 1½ teaspoons baking powder 1 tablespoons vegetable oil 2 tablespoons sesame oil Pork 500 grams pork belly 30 grams spring onion, chopped in half 30 grams ginger, sliced 4 tablespoons cooking wine 1 tablespoons vegetable oil 15 grams garlic 3 tablespoons sugar 2 tablespoons five spice 4 tablespoons light soy sauce 4 tablespoons dark soy sauce 500 millilitres water 50 grams pickled cabbage 30 grams coriander, finely chopped 50 grams crushed peanuts, finely chopped PREPARATION Buns In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved. Add the active yeast, then stir and set aside for 10-15 minutes. In a large bowl, mix together the flour and baking powder. Add the yeast mixture to the bowl and stir until nearly combined. Add the oil, then stir until fully incorporated. Turn the dough out onto a floured work surface and knead for 10-15 minutes. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size. Remove the dough from the bowl and knock it back by kneading for 1 minute. Cut into 10 equal pieces. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes. Onto a floured work surface, flatten each ball with the palm of your hand. Roll out to 2 millimetres. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes. Set steamer over a high heat, then steam buns for 8-10 minutes. Pork Slice the pork belly into 1 inch-thick pieces. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot. Return the pot to a high heat and add oil. Fry the pork until it browned. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined. Add the water, stir, and cover. Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry. Bao Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts. Enjoy! Garvin
  16. Makes 2 large or 4 small portions: 3/4 cold water, or milk 1/2 teaspoon baking soda 1/2 cup ricotta cheese 1 tablespoon lemon zest (just the yellow part of the skin) 1 tablespoon vegetable oil 1/8 teaspoon vanilla extract 1 tablespoon sugar 1 large egg 2 tablespoon melted butter 1 tablespoon lemon juice 1 cup plus 2 tablespoons *self-rising flour, or as needed to achieve very thick batter * To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt. Garvin
  17. Not as funny as his younger brother but he was good, best thing of his is on the Dave Chappelle Show playing pick up basketball with Prince-RIP! Garvin
  18. Ok so off today and I wanted to try these pancakes and do they live up to expectations so good and easy recipe. Used milk, made own self-rising flour but other wise followed his example you ladies and germ's need to make for family or yourselves and the recipe gave me 7 nice size pancakes. Garvin
  19. S’MORES CHEESECAKE POPS Servings: 16 INGREDIENTS 10 graham crackers ½ cup butter, melted 16 ounces cream cheese, softened ½ cup powdered sugar 2 teaspoons vanilla extract 3 cups mini marshmallows 4 ounces white chocolate, melted 16 ounces dark or milk chocolate, melted 2 teaspoons coconut oil (optional) 16 cake pop sticks or lollipop sticks. PREPARATION In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Transfer to an 8x8 baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready. While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth. Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor. Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even. Freeze at least one to two hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops. Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour. Microwave the chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping. Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand). Decorate with the remaining white chocolate and crushed graham crackers. Enjoy! Garvin
  20. Three chicken recipes are represented here I picked 1,3,2 as the ones I would eat in order. I will post the recipes! Garvin BUTTERMILK FRIED CHICKEN THIGHS Servings: 8-12 INGREDIENTS 8-12 boneless skinless chicken thighs Oil for frying Buttermilk Marinade 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper Seasoned Flour 2 cups all-purpose flour 1 tablespoon salt 1½ teaspoons black pepper 1 teaspoon cayenne pepper 1 tablespoon garlic powder Dill Dip 1½ cups plain Greek yogurt 3 tablespoons chopped dill 1 tablespoon garlic powder 2 tablespoons lemon juice Honey Lemon Dip 1 lemon, juiced 2 tablespoons honey 1 teaspoon red chili flakes PREPARATION In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator. In a small bowl, combine all the ingredients for honey lemon dip. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel. Serve with dips.
  21. TEBASAKI FRIED CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil. Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Garvin
  22. SZECHUAN PEPPER FRIED CHICKEN LEGS Servings: 6-8 INGREDIENTS 8 drumsticks Oil for frying Salt, to taste Pepper, to taste Batter 1 cup cornstarch ½ cup all-purpose flour 1 teaspoon salt ¼ teaspoon black pepper 1 cup water Spice Mix 1½ tablespoon Szechuan pepper powder 1 tablespoon red pepper flakes 1 tablespoon cumin 3 tablespoon sugar 1 teaspoon salt Aromatics 6 cloves garlic chopped 2 tablespoons ginger chopped 1 cup dried chillies 3 tablespoons vegetable oil PREPARATION Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight. Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed. Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot. Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil. Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes. Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain. In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat. Arrange chicken on plate and top with stir fried aromatics. Enjoy! Garvin
  23. China Garvin
  24. Ok, I want a KK for my birthday which is not until May. Gives me time to save up for it and I want a 19" Hi-Cap Table Top because it's just me for the most part and on occasion a few friends or family. The stand I know I want but what comes STANDARD with it and do I need the following trying to keep costs down. 1. Side tables 2. Baking stone 3. Grate Grabbers 4. Charcoal basket shield 5. Roti basket 6. Coco char fuel I really need some help with this because this will be the most money I spent on something not a car! Also this is the one I want: THE GREEN GOBLIN WILL BE IT'S NAME!!!!
  25. I am going try real not to get to busy this weekend not to make a few of these! Garvin BBQ CHEESEBURGER ONION RING Servings: 8-10 INGREDIENTS 1 pound ground beef 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder ½ cup BBQ sauce 1 onion 8-10 cheddar cheese, cubed 2 cups flour 5 eggs 3 cups panko Oil, for frying PREPARATION In a medium bowl, add ground beef, salt, pepper, garlic powder, and BBQ sauce. Mix well. Slice onions into ½-inch thick slices. Take the outer layer off and separate each layer of the rings. Fill the onion slice with a spoonful of meat. Place cheese cube in the middle and add a little more meat to cover the cheese. Dredge the onion ring and fry in oil heated at 325°F/160°C for 3-5 minutes or until fully cooked and golden brown. Serve with your favorite sauce and enjoy