LeadDog

Looks like only 674 more posts to go. I think DJ could do that by himself in one week.

Ok when I was Xian, China I didn't see any Pyramids. I did expect Sanny to figure this one out since there is some history of China in her family. The Pyramids are in Xianyang, China which is North West of Xian. When you type Xainyang China into google and select the map link the green arrow on the map is almost right on the larger pyramid. You will need to select the satelite view to see the pyramids and zoom in a little bit. There are a lot of pyramids in this area so look around some.

You know these satellite pictures of the Earth sure are interesting to look at. It is amazing at what you can find. Curly you know the last picture was really a set up for this picture. I'm looking forward to your insights to this picture.

Here is another cool picture of the center of the universe. Curly what do you think of that place?

The KK cooker color police want to know what color you are getting and all of the rest of the details. Did Dennis send you a picture of it? You have to share with the rest of us you know.

The freight quote to Snellville, GA is $363.15, that is for 30 bags. Curly I figure freight for you would be similar. I used www.freightcenter.com to get the quote if you want to check and see what kind of quote you will get.

Ok here some more info and then I'll work on the shipping. We put six 30 pound bags of charcoal per layer on a pallet. The cost per bag is $10.25 and no tax if you are outside of California. I feel comfortable shipping up to 30 bags on a pallet. The charcoal is in a large brown paper feed bag. We staple the bags closed and put a sticker on them saying that it is Almond Charcoal. The charcoal will throw sparks sometimes. People who use it say it about 1/3 hotter than Mesquite. I'll see what kind of freight quotes I can get next.

Sorry guys I have to plant a vineyard. I'm not going to be spending my money on an X-box just so I can entertain myself. I can think of better ways to spend my free time.

Funny how I was thinking the same thing....about you - hehe - dance for me meat puppet!!!!!! -=Jasen=- Here I'll fly the F8F Bearcat that I personally modeled. This is what you will look like after I'm done with you. Now where is my Naan!

I would expect that the organic farms do not spend as much on things such as fertilizer, but do they not also produce much lower yield per acre than conventional production? I dont want to fuel an argument, but rather would just like your insight. I can answer this one. There are some organically grown products where it does cost less to produce and the yields can be in the same range as conventionally grown crops. I know of several almond growers that were able to do this when I was in that business. You really do ask a complex question because of all the variables that can be involved to grow a crop.

What do you think we are saying to ourselves? "Those ribs are done in ten minutes and they taste like this?" That sure beats waiting around for hours to cook and eat something. Maybe this is the new fast food.

I don't let DJ bother me but he is fun to toy with. One of the reasons I got the KK is because I saw that it can be used to cook a lot of different types of food. That coupled with the fact that I have a very large supply of lump makes it a very good purchase. The cost to cook on it is next to nothing when compared to the electric stove and oven. Then there is something about how good the food tastes that doesn't hurt also. I showed a friend of mine the KK yesterday and he is interested in one. The sale came along just at the right time I think.

Oh and it just came to me how to spell awesome. Now all is well.

http://www.komodokamado.com/forum/viewtopic.php?t=1176

The aircraft in my avatar awaits you anytime you want to try and kill me.

Ok one thing that I'm really bad at is spelling. I'm so bad I can't even figure out how to find the word I was trying to type.

Venison has been my staple meat since I was weaned off of milk, so I am a bit passionate about the ribs. Here is what I did today to get the ribs to turn out the best that I have ever eaten. I have tried cooking venison ribs all connected together and it just doesn't work out very well because of the size difference of all the ribs. The ribs in my opinion need to be cut apart first and then cooked. Preparation: Last night I sprinkled Lawry's Meat tenderizer on both sides of the ribs. Today just before they went on the fire I cut the ribs apart. I got the fire in the KK up to 500°F with the main grill in. Then I put the ribs in the KK with one of the cut sides down. The temperature dropped to 450°F, right where I wanted it. When 5 minutes had passed I flipped the ribs over to the other cut side. I pulled most of the ribs at 10 minutes but left a couple of thick ones on there for another 5 minutes. The ribs were really juicy and delicious. We normally gnaw on the bones to get all of the meat off. We really do like our venison ribs and don't let any of the meat go to waste. Today for the first time that I can ever remember in my life the meat peeled off the bone. There is nothing left on the bones to gnaw on. It goes really good with my homemade Zinfandel wine.

I finally got the magical formula to get the venison ribs to turn out great. Plus last night I cooked Naan in the KK which was just like the stuff I have eaten from a Tandoori. I would say that the KK is now cooking as close to perfect as I can imagine but I'm sure Dennis will improve it some how. Anyway it took me a while to adapt, experiment, and learn how to use the KK but now I starting to see how awesome it is. I'll post in the other meat section what I did for the venison ribs.

Hello Fire Department, there is a major fire running wide over at the KomodoKamado forum in the Komodo General section. Ok lets see here now. I have raised beef and I started the local California Certified Organic Growers chapter in my area. I used to ship organic almonds all over the world. I could talk about these things but lets get back to the subject at hand. Time to stir DJ up again. Here are my ribs just starting out. Here they are when they are done. Now every year at work for our after harvest party we get Mo's BBQ to feed us and of course they prepare for us their ribs. Look here to see the awards that they have won. http://www.mosbbq.com/awards.htm Now I will eat that whole pan of venison ribs before I would eat one of theirs. I never said that the pork ribs that any of you make are just like their ribs but I have a hard time thinking that pork ribs could be any where near as good as venison. Is there a football game today? Ok I'm off to the happy camper section to make a post then down to the other meat section after that.

Try the microwave for 30 seconds. Just wait I'll get even with you yet.

Makes 6 large breads. Ingredients: 2/3 cup hand hot milk (about 95°-100°F) 2 teaspoons extra fine sugar (I used regular sugar) 2 teaspoons of active dry yeast (I used wine yeast) 3.75 cups unbleached all-purpose flour 1/2 teaspoon of salt 1 teaspoon of baking powder 2 tablespoons vegetable oil plus a little extra 2/3 cup plain yoghurt, lightly beaten 1 large egg, lightly beaten Directions: Put milk in a bowl. Add 1 teaspoon of the sugar and the yeast. Stir to mix. (I didn't stir mine because it would damage the wine yeast) Set aside for 15-20 minutes or until frothy. (I stirred mine at this time and let it sit another 20 minutes). Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon sugar, the yeast mixture, the 2 tablespoons of vegetable oil, the yoghurt, and the egg. Mix and form a ball of dough. Empty the ball of dough on to a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 teaspoon oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk. I started up my KK about 30 minutes later. I had the vents very open and when I was cooking the thermometer was in the 500°F range. Punch down the dough and knead it again. Divided it into 6 equal balls. Roll out the first one into a tear shaped naan. My first one wasn't thin enough so it was a very good fat Naan. I put the first on a cookie sheet and placed it on the fire for 5 minutes. While it is cooking I rolled out the other 5 Naans. After 5 minutes pull the Naan from the cooker and flip it over on the open grill. This will brown the top of the Naan and put grill marks there. At this time notice if the Naan is over or under cooked. I ended up cook the rest at 4 minutes and flipping them over on the open grill for 30 seconds. Eat them while they are hot! They were very good. I'm thinking this will be a good dough to try for Pizza. Curly we will need to see pictures of yours when you cook them. Picture of the Naan is here. http://www.komodokamado.com/forum/viewtopic.php?t=1167

Ok I'll write up the recipe instead of watching the Super Bowl.

I have never used it and can't imagine that I ever will.

First you have to support the hand that feeds you so come over to Meridian. If you ask for LeadDog you will only get strange looks. Ok here are the wineries that I would visit for ZinFest because of their Zin; Tobin James Cellars, Peachy Canyon Winery, Norman Vineyards, Nadeau Family Vintners, and Adelaida Cellars. J. Lohr Vineyards & Wines I would visit because their reds are so good but I haven't tried their Zin. Rotta Winery is the 2nd or 3rd oldest winery in the area and they are now open again after being closed for many years. They make a Zin and are right in the middle of a famous Zin area. I would be curious to see what they are making now.