Web Analytics Made Easy -
StatCounter
Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Leaderboard

Popular Content

Showing content with the highest reputation on 09/20/2021 in all areas

  1. After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!
    7 points
  2. You should have received some tiles from the same batch in your repair kit with your KK, plus some grout to attach it. Where was this moisture dripping from? If it was from the lower vent, that's normal during some cooks. Were you trying to do your "burn in?" Then some weeping from around the tiles is to be expected. You should always leave your top vent slightly open after you've shut down the fire in your KK. Otherwise, it will contract as it cools down and be a major PITA to open on your next cook. You should also leave the top lid in the 1st position on the latch to not compress the gaskets - it will extend their life. I target a 50F drop in dome temperature to signal that the fire is out and it's OK to crack open the vent and lift the lid to the 1st position before putting on the cover.
    3 points
  3. Tony, just look at that smoke ring, wow.
    1 point
  4. Sounds like you may be the new owner and not the original buyer.. If that’s the case and you do not have the replacements you might try this link for the grout: https://komodokamado.com/search?type=product&q=grout&submit=Search there is also info on how to contact Dennis, he would be able to help with replacement tiles. Good luck!
    1 point
  5. For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good...
    1 point
  6. If you have (or are considering) a Thermoworks Billows control system, they've just introduced a battery pack that is supposed to power the system for 24 hours: https://www.thermoworks.com/billows-12v-battery-bank?trk_msg=EN9KKKFOFCQKTF3ME2DPOUAQG8&trk_contact=GTA0QAPE8K6DVHDJN27QL6N8RS&trk_sid=ENJUV7E0FU4M7TMOF962T1KVN0&trk_link=NTQUV0NK43D4T4C7T66V1D9DD8&bxid=D48A54C5643634667553A4085A&utm_source=listrak&utm_medium=email&utm_term=battery-image&utm_campaign=Sept2021-Billows-Battery-Bank-LAUNCH-cs They also have the fan on special now. If I didn't already have a BBQ Guru, I'd be strongly considering one of these. I find my CyberQ irritating but I only used it for overnight cooks and don't used it often enough to replace it.
    1 point
  7. Homemade Green Curry Paste Green curry with chicken, snow peas, red, yellow & orange bell peppers, sweet onions and oyster mushrooms super tasty. Green curry is my standard Thai dish that I judge Thai places by. This is better than my neighborhood Thai restaurants. So easy to make once you have the paste
    1 point
  8. I used to make my own Thai curry pastes but haven’t made it in at least 4 years so I decided to make my red & green curry pastes on Sunday. I go to the Thai market and get all the stuff and every time I go there the lady says “oh is this for your wife?” And I tell her “no it’s for me”. This time she responded by saying “wow you make very traditional curry paste, most foreigners don’t know to use shrimp paste”. I took it as a compliment tonight I used the red curry paste to make red curry with flank steak, red, yellow & orange bell peppers, sweet onion, oyster mushroom, mango, pineapple, Thai basil, lime zest & fish sauce. Served over jasmine rice. Pretty tasty and my jar of curry paste will last 3 months+ so super easy to make all kinds of currys quickly once the paste is made
    1 point
×
×
  • Create New...