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Showing content with the highest reputation on 04/12/2021 in all areas

  1. I got a new position at work which keeps me really busy so I've only done limited grilling lately and not much time on the forums. I swore off buying new grills so I couldn't do that again but I never said anything about a new truck. Me and Mrs skreef wanted to get a bigger trailer (a 5th wheel) and our Nissan Titan was not going to cut it. Back in January I started looking around for a HD truck. Ended up doing a factory order of a Ram. From order date to dealer delivery was about 11 weeks. Here she is: Ram 3500 6.4 Hemi, 4x4 crew cab, short bed Laramie lv1, towing technology package, bed utility package, and 5th wheel/gooseneck prep GVWR 11,000 Max Towing 14,525 CCC 4025 GCWR 21,500
    6 points
  2. Started my dough last night and put it in the fridge as usual but when I took it out to make a pizza for supper the dough had hardly risen at all. Guess my yeast is old. Decided to set it in a warm spot for about 5 hours and by then it was looking pretty good. Baked in the oven. It was a late supper but it was tasty. Never say die.:)
    5 points
  3. Hello All, I just wanted to follow up on my 1st run at Nixtamalization.....making masa and tortillas. My Masa starter kit from Masienda arrived about 10 days ago and my Premier wet grinder arrived earlier this week. All and all I would say it was a success...did the nixtamalization process last night and started out just making 1 lb of heirloom corn and taking notes. The grinding process went pretty good...did it in two batches and ended up adding about 1.25 cups of water. I believed the end consistency coming out to the machine was good (not too much moisture) so initially I did not add any dry masa back into the mixture. When I started using the tortilla press I was not able to handle the tortilla without it breaking up on me. Based on this I decided to add dry masa (from Masienda) back into the masa mixture. I ended up adding 6 TBS and after that the tortillas held together...but they were still pretty fragile. I was able to get some "puff" but not as good as I hoped! Maybe more dry masa next time??? I also learned to not press to hard on the Masienda tortilla press as they would get too thin. For dinner I made two fresh salsa's using a Mocajete, guacamole and some Mexican street style corn. Earlier this week I smoked up a 6lb rack of beef plate ribs. I decided to warm up these leftovers via sous vide to about 100F and was able to cut up the meat and cut off some of the fat which I rendered down and then pan fried the cut up rib meat until it was crispy! All and all it turned out very good! The Cerveza in the pic is a homebrew Hazy IPA. I look forward to my continuing education in the art of Nixtamalization! Thanks @syzygies !!! Paul
    4 points
  4. Really beautiful piece of kit @Basher. Good luck with your mission to convince your wife that you were fine to go shopping without the final OK from her. I like the words on your wall. Prepare for a bit of "we do REALLY LOUD".
    3 points
  5. I did the same, just with the addition of the top grate upside down on top of the fire box handles first. I thought the extra 1/4 inch would help. Had the same with cleanup, except a little “burn” tarnish left on the bottom of my double drip. But not a concern of mine. Not sure if you would echo this tekobo, but the temp dropped about 50-75 with pan in vs out for me. Just something I thought was worth the mention. Sent from my iPhone using Tapatalk
    2 points
  6. Oh, you were talking about the Cleaver showing up on the veranda - I thought you were talking about the pooch! 😄
    2 points
  7. @tekobo it occurred to ma last night that you were probably putting the pan on that lid thingy. I never knew the Piro pose of that big I guess it’s for the heat deflectors which we don’t use bud if would be perfect for this application. My only gripe about my 32 is I can’t have the double drip pan on the lower grate abs using the rotisserie like I see @Basherdoing on his 23. This would solve that. Please keep me posted on the cleanup as I’m very keen to try @tony bi soaked my stuff overnight last night in PBW abnd they are nice and shiny this morning
    2 points
  8. Of course, I immediately focused on the beer! 😄
    2 points
  9. I have both options Tekobo. There is a 10m hose that I can run to a garden tap if I want to set it up now. The Reno starts in July. I’m a Batchelor this week and although this has been discussed with family, agreement/ approval has not obtained. Forgiveness or divorce are a certainty from here. Maybe I send this photo to my wife while she is enjoying Noosa? In saying that, the cabinet looks pretty slick in person- better than this photo suggests. Sent from my iPhone using Tapatalk
    2 points
  10. So now I know 3 people with hacksaws in their kitchen!...... I shouldn’t be surprised. I’m feeling the pressure to join this privileged club. Especially after finding this delivered onto my front verandah today. Sent from my iPhone using Tapatalk
    2 points
  11. Learned that motto at your knee Mac! Keep going and it will turn out right at the end. Yummy looking pizza.
    2 points
  12. What gorgeous food and what a beautifully laid tabl @PVPAUL. Thank you for the tips and I look forward to following you on this journey.
    2 points
  13. Those chickens look delicious! I also have to say your videos really helped when I was doing the research process for what rotis I was going to get.
    2 points
  14. Sounds like a completely normal and great use of a refund to me!
    2 points
  15. I invented the smoke pot, and I've got all the parts on my yard table for converting my 2009 23" Ultimate to use the KK smoke generator and a BBQ Guru at the same time. All I need is to find the right directions. My wife and I have been together nearly twenty years, but she did worry about my tendency to keep changing my mind on the most sacred things. I'm like a pinball machine that keeps playing even though the kid walked away decades ago. This tendency is very useful in research mathematics, and needs to be managed in life.
    2 points
  16. When I was first researching the KK I stumbled across this video and I remember it being a defining moment in my decision to purchase a KK or not. I distinctly remember telling myself “I want to cook global cuisine....I think I should get the KK” after I watched this video fast forward 18 months, I’ve never attempted this recipe but @Syzygiesrecentky posted it and it spurred my memory bank so I present boneless leg of lamb Tandoor style on the rotisserie served with Indian basmati rice
    2 points
  17. I am not great with tools and was not looking forward to trying to figure out how to fit the rotisserie. In the end it turned out to be pretty easy. In the video I have tried to illustrate all the details that a novice like me needed to know. Happy for others to add more detail to this post and correct me if there is anything that I missed. Dennis has a video on his Komodo Kamado website illustrating the use of the rotisserie cradle in the 32 Big Bad. It is here: I used this as my reference point when I came to fit my rotisserie. His video includes real food AND illustrates the use of the reducer in the cradle.
    1 point
  18. I wish they would put "Dodge" on the front instead of "Ram" - much more appropriate for incoming traffic!
    1 point
  19. I'd like to introduce my new slow cooker, it held the temp perfectly for the 4 hour cook of my Slow Cooker Campfire Potatoes. https://www.themagicalslowcooker.com/slow-cooker-campfire-potatoes/ My first time making these but not my last, Here's my slow cooker just approaching the 300F mark. Campfire potatoes on the grill. 4 hours later and no peeking. Plated. Veggies from last summer's garden.
    1 point
  20. That is definitely a different angle on why not to buy a 2500 - LOL
    1 point
  21. Ckreef they put that steering wheel on the wrong side. Do you think they can fix that? Sent from my iPhone using Tapatalk
    1 point
  22. Nice wheels! It’s a good thing you went for the 3500 and not the 2500 [emoji23]. It’s a running joke with my wife and I every time we see one now. https://www.thedrive.com/news/38238/ram-2500-drivers-have-the-most-duis-more-than-twice-the-national-average-report Sent from my iPhone using Tapatalk
    1 point
  23. 1 point
  24. Congrats on the new wheels and position.
    1 point
  25. Hi Braindoc, I too ended up buying a BB32 that was a cancelled order and not my first color choice, and it is also still on the ship, bobbing around somewhere in the Pacific . I was originally thinking 21 or 23, but most on here along with Dennis thought a 32 would be the best fit. I'm coming from a Kamado Joe, so I'm hoping that will put me ahead of the learning curve a bit and I don't ruin too many cooks. I've already had a lot of questions answered before I bought mine, so everyone here is quite helpful with questions, and they don't have any problems helping you spend your money either.
    1 point
  26. Preaching again (sorry!), but the answer is PBW! It's magic on stainless.
    1 point
  27. Welcome to the Obsession! A big step up from the BGE. You're going to be amazed at the difference in the food coming off the KK. Can't wait to see the pics of it in its new home!
    1 point
  28. I was working on my taxes this morning, and it looks like I'm getting about a $250 refund from the state. First thing that went through my head was "ooh, I could get the cold smoker attachment with that!". Am I going to start looking at the costs of things I need and/or want, then automatically convert that into what accessories I could get for the KK?
    1 point
  29. Haha Tekobo, I was reading the rest of that- forgive, love, hug, etc. Not the really loud, but you may be right........ no, I’ll find a place for the dry aging cabinet. A few good steaks later and the fun will come through. Sent from my iPhone using Tapatalk
    1 point
  30. Woo hoo! I just looked up the Stag @Basher. Great choice. Are you able to set it up now or do you have to wait for some reno to be completed?
    1 point
  31. Hey Troble. I put the double drip pan on top of the sticky up bars that you use to lift the fire basket. It turns out my KKs are on a slope and so the right hand side was a lot hotter and drier. The pan is soaking at the moment. Will see how well it cleans up.
    1 point
  32. Nope, just normal UK size chickens in my 32. No 42, or goat, here yet.
    1 point
  33. There's a great SF Bay Area butcher (Golden Gate Meat Company) that will dry age for us on request. I've tried dry aging brisket before traditional low & slow. Too far and one can eat the brisket with a spoon, but a few days is wonderful. What I'd use a dry ager for would be sausage. I have perhaps the largest Kaffir lime tree of any of Kasma Loha-unchit's students, and periodically I share leaves and limes. Perhaps the best sausage I've ever tasted was a Thai-inflected sausage offered me in gratitude by one of her students. I can't buy sausage like that.
    1 point
  34. KK or motorcycles seems normal to me.
    1 point
  35. Acting on @Syzygies' advice, I have tried isopropyl alchohol as a fire starter in my Solo stove. It is pretty dramatic but doesn't always have a lasting effect and the fire often goes out. What I have now found is an even better use for the alchohol. No, I don't drink it. I soak part burned coals in the alchohol and use them to start the fire in my KKs. Wow. So simple. I drop a few soaked coals in to the centre of the KK when I am ready to light it. Apply fire, wind open vents and go away. Come back and the fire is always reliably alight in no time at all. No odour or impact on taste and no need to use a blower at all. A keeper.
    1 point
  36. I set up to use the rotisserie today. I wanted to use the double drip pan to avoid flare ups but found that it would not fit underneath the cradle rotisserie - handle clash. I swapped for the rod rotisserie but was worried because the last time I used it, it managed to "unwind" the adjustable point on the left hand side and got jammed in the KK because it was too long to get out. On that occasion I cut the chicken off the rod and unscrewed the end of the rod when everything cooled down. Today I made sure the nut was tight and then I watched when it started to rotate. Sometimes the current sends the rod rotating in a clockwise direction and sometimes in an anti clockwise direction. I tried a couple of times until the rod was rotating in the clockwise direction so that it would not be able to unwind the end nut. Perfect. No problems at all getting the rod out this time. Three chooks. One for us, one for the in-laws and one for friends. The double drip pan did an awesome job of allowing me to baste with oil and fat without flare ups. I noticed the difference, with almost instant flare ups, when I took the pan out to get some fire browning at the end. Very tasty and a great trial as I am planning to cook a suckling pig at the end of the week. We once ate the tastiest potatoes ever at a market in France. They were basted by a wall of rotisserie chicken, multi meats and sausages. Not quite the same today but tasty nonetheless.
    1 point
  37. There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success. Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in. Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender. Whole milk mozzarella. A must in my opinion. Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of the big bad stone. Sent from my iPhone using Tapatalk
    1 point
  38. Well done @Troble. I can feel an Indian summer getting ready to follow on from a hot Mexican spring.
    1 point
  39. Yes! A full case of Russian River brews. And a few bottles of wine tossed in for good measure, too!
    1 point
  40. The pleasure was all mine, Paul! It was great to meet you, too. Good stories, beers & pizza, too!
    1 point
  41. Needed lunch meat for work so pork loin it is. Nothing fancy...just S&P, garlic and thyme. On a side note...I had the pleasure of meeting Tony B. the other day. We had a couple beers together at Russian River Brewing in Santa Rosa CA. I can tell you Tony is as nice in person as on the forum. Good conversation along with good beer.
    1 point
  42. Yesterday was Day 198. Here is the whole sirloin rack when it arrived back in September of last year. I coated three ribs in fat and the rack has been sitting at the bottom of my dry ager for months. I invited friends round last night. The fore rib, one shelf up, was the back up in case the long aging experiment had gone wrong. The fore rib had only been in for about 50 days. Sense of trepidation. I thought I could see some dark mould underneath the fat on the end face of the meat. I need not have worried. It was an amazing revelation to see such clean, beautiful meat on the inside. We did have to trim off the ends. Cooking pictures to make you drool. No plated pictures. We were too busy eating. Salad, sweet potato fries and bearnaise made for a lovely meal. The meat wasn't too funky, just a slight blue cheese flavour. Very very enjoyable.
    1 point
  43. ScaryD, lots of issues here. 1st, ditch the deflector, use the drip pan in a higher position if you need a deflector, even just cut a piece of foil that is large enough to cover the meat you are cooking and place it a level below the meat. This will protect the meat from direct radiant glow heat from the coals, even a fat cap on the meat itself can be sufficient for deflection purposes. This will promote airflow. Airflow is king in Kamado cooking. 2nd, realize the CocoChar doesn’t really provide smoke. That’s the whole purpose of it. It allows for baking bread, or doing other cooks where you don’t want smoke. It also allows for added smoking woods to shine through rather then the charcoal being the star. Remember charcoals primary purpose is being an efficient heat source. 3rd, don’t be worried, you don’t need a lot of wood to create a smoke profile. Remember Kamado’s are a low airflow environment, especially KK’s! This means more BBQ flavor! Your smoking wood will provide plenty of smoke with a couple of chunks of wood. As long as you are using 90% charcoal to 10% wood ratio you will never have temp issues. 4th, you don’t really need smoke in the 4-5th hour of the cook. Most of the smoke profile you want to impart will take place in the first couple of hours as food heats and loses moisture smoke becomes less attracted to it. 5th learn about the wonders of the smoke pot, search this forum, this will provide you with clean good tasting smoke. [emoji482] Sent from my iPhone using Tapatalk
    1 point
  44. No restaurant planned but, if we ever get out of these lockdown restrictions, I am planning a themed banquet a month. Big trestle tables in the garden and menus themed by country. I cannot wait to see and feed my friends again!
    1 point
  45. Wow Tekobo. That’s next level. The UK has been going through a dry aged meat trend for the last 10 years. I watched a show where they toured a dry aging facility- I think it was in Hereford. I was surprised by the scale of it. He had worked out that the antibacterial properties of salt aided the aging process. Sent from my iPhone using Tapatalk
    1 point
  46. My favorite is the Halibut. Only two? Since it's preserved , mail off a piece to Mac. Did you pre:salt any?
    1 point
  47. Totally missed that! Forget the dry-ager, now I’m off looking for cat butts.
    1 point
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