daveco

Was wondering if you and yours are okay, Dennis? Hopefully the folks working at your companies are okay, as well.

I will buy one! I also need the gas burner. Although I don't really want to cook with gas, I have one family member who doesnt want his thansgiving turkey with the smoky flavor from charcoal. My wife loves for me to cook the turkey, because it frees up the oven for other food.

Will it make mochi? BTW, in my house when we cook rice, we wrap portions in saran wrap and freeze them, then we can microwave the portions just prior to meals, for the number of people eating.

Ordered some spices, and Japanese tea from them. I'm hoping to impress my Japanese mother-in-law! Living in the Midwest, there is a limited amount of asian market options. There is a nice market in KC, and we go there occasionally, or if on the west coast, we buy at a market, and mail non-perishables home.

Thanks!

Does anyone know this? I have a grill cart with a 21" diameter hole to fit a kamado in. I'm wondering if the 16" would fit. Thanks.

One in the breast, one in the thigh, and one in the stuffing. I got them, figure I should use them.

My first experience with Soju was last month at a restaurant, celebrating a friend's birthday. The owner brought out some bottles and glasses. It was quite good, and potent; I was singing a lot of Karaoke after downing a few glasses, and I never sing to Karaoke. My apologies to Mr. Sinatra.

Thanks for posting this!

Everyone liked the moistness and tenderness of the chicken; I would have liked a crisper skin. I cooked on main grill because I got the temp up way too quick.

Thanks, Tony. Will try it. Interesting note; when I cut opening for sous-vide circulator, the lid is just two pieces of plastic, no insulation between the two layers of plastic, other than air. No way I am using my Yeti for this however. I will let you know how this turns out.

I've got them in the water bath, but want to crisp up the skin on the kamado. 500 degrees? How long before I should pull everything off the grill? I put tsunami spin rub on the chicken before I vacuumed sealed. Water bath is at 148 degrees. Thanks!

Looks delicious!!! How did the kids like it?

I bought an aluminum grill cart, with a pre cut hole for my small kamado, and put it beside my 23" KK. I have everything except the upper grill stored inside it. It's made by Challenger, I believe.

As a child, I used to enjoy jumping around in the kitchen, while the pressure cooker was on the stove, to get it to make noise.

Dolly? Forearm straps?

Ah! That makes the 6 hr cook time more palatable to me; freeze them!

Hey, BL! Enjoy your Kamado; it makes cooking even more fun!

From Monday night.

Pics from some earlier cooks, "dude".

Had my wife's sister, her husband and son in for a few days. I smoked salmon Sunday nite, and baked 4 pizzas last nite. Everyone enjoyed the food.

Didn't take any.

Made my own dough, based on Mike Beek's directions. Loosely based my toppings on his directions. We enjoyed it. I will be practicing more in the future.

I tried your sauce and potatoes tonight: tasted great. did the potatoes in the oven, because i was doing babybacks in the kamado. I probably will use a covered skillet next time, though, because the potatoes wanted to be a bit dry without attention. Referring to Loquitur's post.