Turtle

Re: Fish Tacos

Moving..Here is a thread that has lots of pictures on page 2 http://www.komodokamado.com/forum/viewtopic.php?t=438&postdays=0&postorder=asc&start=0

A couple more options in moving... Leapfrog the plywood... What is wrong with this picture?

Good Fish Tacos... Actually, they are really good eats dude! Kinda funny that topic came up since I have really been into making them lately. Even got a few recipes from Majestic - thanks bud! -=Jasen=- Ok. I believe you.. Are there some recipes to share!

Re: Okay, I'm in. Are we allowed to say "good food" and "fish taco" in the same post?! Welome aboard and if you have not eaten food off of a ceramic cooker then I think you might be in for a surprise. I just got my cooker in November and I am amazed how moist and tastey the food is, and it is great fun to share! As far as temperature probe, yes, you do want to know the meat temp on a lot of types of cooks. In my opinion, a great cook boils down to little more than cooker temp management and meat temp management. Everything else is icing on the cake. But I'll let the pros make the final judgement on that. The gloves can come in handy when parts of the cooker get hot, mostly the grill surface when doing low and slow, but also the handle and damper when doing high temp cooks. At 600 degrees plus, you don't want to touch any metal without gloves. The welding gloves are good for changing your grate levels when the fire is too hot for regular hot gloves. Congrats on your new KK! Happy cooking.

Not used yet? That may be the cause of the color problem. When you taste the food all colors look good. (except maybe that yellow gold one).

High temps are great, but definitely different. Lets face it, if you have been grilling on a gas grill all your life (and not a ceramic cooker) then there are things you learn by experience---yours or someone else’s! Those of us emerging from the gas and steal world have never cooked on anything like a 500-700 degree steak-searing machine. My brother used to be a proprietor of a restaurant were they grilled some of their dishes at 600 degrees and he often laments that he can’t raise his gas grill temps to the necessary great steak temps like he could his commercial grills. (I smell a KK pitch.) Anyway, after doing lots of low and slow cooks I decided to ratchet it up to a sear temp to do some steaks. Let just say the temperature of the handle rises a little faster when it is in the open position to flip steaks when the fire is at searing temp than when you are peaking at your pork buts and brisket, or basting your ribs or turkey at 200 or 300 degrees! So when you open up the KK to flip those steaks after the sear, you may end up needing a hot pad to grab the handle to shut it back down. And if you don’t have a lot of calluses on your paws, you may also need a hot pad for shutting the damper down when you finish. Happy cooking!

Is that a public place we can visit when its finished.. or is Bill Gates building a cottage for weekend getaways? Is that the resort hotel hardwood floor contract? Is that nearing completion or is that a multi-year endeavor? I'm wrapping up the Four Seasons Hotel project in the next 2-3 months. This new one is for 1,500 teak doors and jams, +- 95,000sq' of wide plank flooring plus molding and mantles. The project is in Bend, OR. I'll ship 75 doors and 5-6,000sq' of flooring every 3-4 weeks for almost 2 years. Good customer.. Great job..

6 hours one way.. My brother and his wife used to work sixy hours a week and then drive ten hours to see each other just about every weekend back when they were dating. They traded turns on who would drive to who. If he don't automatically travel your direction, and gives you some excuse like "I have to study too much to travel", then you let him know that your trips might be delayed occasionally since your cooker means too much to you to leave it alone very often!

Believe the temperature thingy If your tempature indicator reads 250 degrees then that means that it is heated up to 250 degrees on the stem thing that is under the dial... So if you grab the dial (that is relatively cool) and remove it to see why steam is coming out of the temp probe hole... well, lets just say that you should remember that the probe is 250 degrees.. But don't worry if you have a short memory about what the dial said when you put your hand over it to pull it out... you'll remember soon enough if you do the touch test. And be encouraged, your KK comes with a memory recall enhancer.. your recall speed will automatically be increase proportionally to whatever the dial said when you pulled it out.

Dang, I had no idea it was safe to do this at home. A little soaking.. A little searing steam.. Pavlov was proved right again and I think I may have heard Chubby howl. A little resting.. Who had time for pics?

Them eats look good.. what number ya got on that jar o' peanutbutter?

Congratulations Dennis.. looking forward to watching your company and the KK continue to prosper for many years through your one of a kind drive for the perfect design, the superior product, and your famous customer service. DJ, the forum has been a great resource on ceramic cooking and a great fun. I am happy to tell you that if it were not for the forum I may have bought a headache instead of a KK! Cheers

That was true turtle read out, 283.5 lbs. 1/2 pound for the camera. Being as tall as I am throws people off on a gestimate..folks never suspect... but it came in handy pushing my KK to the back yard!

Great looking food! Thanks for the pics. I too love the indian flavors. Now I have a new item on my to do list.

Just a simple cook here. Surprised no one has put it in this section yet. This an easy cook that has lots of room for error. Ingredients: Pork Butt Kitchen Twine Dry Rub Prepare Dry Rub Pick your own spices! Use Porkchops very own Dry Rub 101 instructions (I like lots of garam masala and use brown sugar. But that is the cool thing about Porkchops recipe, you use what you like ) Link to Porkchops Dry Rub 101--------->http://www.komodokamado.com/forum/viewtopic.php?t=119 Pick out a pack of pork butts… If they are boneless I like to tie them up to keep their shape. Smother with your rub. (Smother less if you like less salt.) Put on grill at 225 degrees, indirect heat. Wait about 16 hours until the meat hits 185, some say 195, some say 200. Pork is safe to eat after it hits about 140 so the higher temps is just to soften it up. My experience is that past 195 it starts to be less moist. Use scientific instrument to determine suitability of consumption. Start diet in the morning!

Beautiful! Its a shame you don't get snow more frequently. It makes great pictures from were I sit in Florida! I used to live in Colorado and Virginia, and have fond memories of the snow, fires, hot choclate, and shivering while sitting perched in a swinging ski lift 50 feet above the moguls. Did some business in Nebraska last month and had 10" of snow and a high of 23 for the week. Oh yeah. Visiting the snow is good. (or having it visit occasionally )

Its warm enough here in Florida that thing would stunk out the neighborhood by now. Those dogs in Carolina get fancier toys!

Hidden behing the trees.. You have so many trees I think Big Foot might be near by.

I'm Inspired! That is some beautiful work. I've been told that not everyone likes lamb, but these pics should convert everyone!

I think Deej (the KOMOD web forum master) has a rule that all food in pictures posted to the forum are required to be accompanied by a recipe! Otherwise drooling and stomach growls could continue without a remedy. Imagine the liability if someone drooled to death.

I was making some shoes for the local cavalry. Nah.. I was just testing out the new lump. I had heard that mesquite doesn't last too long but it seems to have forgotten how it is sposed to burn once you put it in a KK!

Size and Heft The Komodo stone is a good stone. I don't know what the latest shape is but my round pizza stone is so heavy and hefty I am careful not to drop it. I'm afraid it would crack my kitchen floor tiles instead of the pizza stone!

I find the same thing too. Day before yesterday I filled her up with lots of mesquite and coudln't believe how long it went. (The Firemonkey central Florida charcoal co-op rocks!) 16 hours at 230 11 more hours at 400 27 total hours

malt missive In the flying world we have an alcohol rule. No flying until at least 12 hours after your last sip. “12 hours bottle to throttle.â€