TheNakedWhiz

Re: Salting Steaks If someone wanted to try Sous Vide without investing a lot of money, is there a way?

Re: KK extruded CoConut shell charcoal is Stateside Folks, I've been chatting with Dennis over the last couple of years and I've been privy to the extraordinary efforts that Dennis has put into bringing this charcoal to market. You should all order some charcoal just to thank Dennis for his energy and persistence, lol! My review may be delayed by a little knee surgery coming up, but I assure you, I will hop (bad choice of words, perhaps?) right on it as soon as I am able.

Are you still making the salt and pepper grinders? Someone posted on the BGE forum that they couldn't get hold of you. Doug

Re: BJ on a KK (Beef Jerky) Essentially you can do any low temp smoking by burning a few pieces of lump or briquettes or EC. You regulate the temp by using different amounts of charcoal. When I do cheese, I use 5 briquettes in a large BGE and the temp stays below 90 for the most part (on a cool day, of course).

Re: Flashback All anyone really needs to know about the Maillard reaction is that it makes meat taste GOOD!

Re: Pinwheel Pizzas Here's a photo from the Mr. Food recipe:

Re: Flashback loquitur, to avoid flashback, just open up the vents and let the fire burn off all the accumulated gases that need oxygen to be consumed. After 10-15 seconds, you should be able to slowly open the lid without doing any burping or having any more mini-flashbacks. And of course, for a view of some good flashbacks, there is this:

Re: Of all the nerve! Even people banned from his forum get the email.

http://www.nakedwhiz.com/productreviews/komodokamado2/komodokamado2.jpg[/img:3g77snw9] Some of you have already seen it, but if you are interested, I've posted the review of the latest of Dennis' cookers, the 2011 OTB Gen 2.4 Ultimate. You'll find it here: Review of the Newest Komodo Kamado I would have posted it sooner, but I though Dennis was going to. I hope you enjoy it. Bottom line: I really really really like it.

Re: Some truly valuable information..... I believe Paswesley wins the big prize. The actual retail price, er, the actual number of nails in my crate (and this is accurate because I pulled every single one breaking the crate down to dispose of it) is 271.

Re: Some truly valuable information..... I'll comment that to my eye, that photo is a bit deceptive on the low side. There were quite a few small nails that are in the middle of that little tower. (I put them in tall plastic cup and then dumped them out. They came out in a structure like that so I thought I'd better take a photo.) Unless someone comes up with a reason to keep this running, I'll post the answer tomorrow.

Re: Some truly valuable information..... No prize, just useless information, lol!

Who can come closest at guessing the number of nails contained in the crate of my cooker:

Re: October ball in north texas Go Josh! I met him when he was helping to coach an American Legion team in the Triangle area. So happy for him now!

Re: Finishing side tables Roland, gawd I hope you mean tung oil, LOL!

Re: Finishing side tables Time to pull the trigger then!

Re: Finishing side tables Next question. I see that Sutherland Welles has what is supposed to be some kickass exterior polymerized tung oil. It's a bit pricey, made even more so by the fact that they recommend you use their tung oil sealer first. About $80 for a quart of each. But, hey, I figure I'm talking about a luxury grill here. Now's not the time skimp on pennies. But, nevertheless, do you think I need the sealer and the tung oil?

Re: Finishing side tables So, will these "in the wood" oil finishes protect it from stains? I'm a slob, you see......

The side tables I ordered are the ones made from recycled old-growth teak. The oil content of the teak is higher than it is in new growth wood. I've decided to be anal and keep the tables inside, but I still want to put a finish on them in order to protect them from food stains, etc. What is a good protecting finish to use on a wood that has a high oil content? Thanks!

Re: Anyone own a KK in the UK? JB, is there an option to pick it up at the port and save the delivery charge (assuming you could rent, borrow, etc. a vehicle for transporting it yourself)?

Re: extruded loading question Not in this house, lol!

Re: extruded loading question Jeez, that is simply ridiculous. Everyone knows that the socks are enough, you don't need to leave the door open.....

23" OTB Gen 2.4 Supreme with side tables and a pizza stone. Olive and Gold pebble tiles.

Re: V Pills for those on the go When I click on that, it goes to a Domain For Sale page....

Re: Creosote Cook_shack, I would say that the way to avoid creosote in a KK is by using seasoned wood and possibly avoiding putting cold meat in the cooker to begin with.