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Professor Salt

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Posts posted by Professor Salt

  2. First Peek @ the new KK 19.5" OTB

    in KK Announcements

    Posted

    Yah, Salty! Picture it! Like those little camping waterglasses, that collapse flat, like a telescope. You pull up on the outer ring, and it becomes a cooker! lol

    Uh huh... hehehee :wink:

    Silly rabbit! I meant sections that stack on top of another. Those angled flanges on the Gen II lids might create a good enough seal if used on each ring section of a multi piece cooker. Just throwing it out there.

  5. Temperature using gas only

    in KK Features & Accessories

    Posted

    Re: Bumping

    Actually there are several more lengthy threads on the subject. The last of which is where I converted over my burner to all NPT fittings. In it I give the temperatures achieved and approximate times, damper settings and felt it could be safely accomplished due to the fact only low pressure was used. Check out the burner mod topic in the KK features and accessories and there are more thread in the KK 411.

    -=Jasen=-

    I should have mentioned that I'm asking this because I'm curious about operating a KK strictly on gas near 800 F for baking pizzas in a continuous-use scenario (a restaurant).

    The operative phrase in my question was "safely operate." On Jasen's burner conversion thread, he says that 525F is very reasonable and safe with a low pressure regulator. Doesn't say if 800F is possible with J's conversion, but only because he didn't see the need to test that high.

    http://www.komodokamado.com/forum/viewt ... 3878#13878

    There's a separate thread where Dennis shows a dangerous, will-void-your-life-insurance-Darwin-Award-nominee scenario that can "easily bury the needle at 800."

    http://www.komodokamado.com/forum/viewt ... 1160#11160

    So the question is, what will it take to safely operate the KK at 800F?

  6. Temperature using gas only

    in KK Features & Accessories

    Posted

    Bumping

    Gang, I would like to resurrect this topic. I know there's been some new developments on the burner since this question was originally posted.

    How hot can KK safely run with the new burner as the only heat source?

    Is there a difference in temp between using a natural gas vs propane?

    Are there potential problems firing gas-only in a high usage situation like outdoor catering or inside a restaurant kitchen?

  8. New stuff..

    in KK Features & Accessories

    Posted

    Re: New stuff..

    As stainless needle bearings are not available our resident McGyver DJ came up with a great solution. A brass sleeve is pressed into a stainless tube and voila.. SS roller Thanks DJ (again!)

    StainlessRoller.jpg

    Is this a new upgrade for the hinge on the cooking grate? Can't imagine where else it would go.

    Improvements to the nth degree! That's what we love about KK!

  12. First burger try a bit weird

    in KK Cooking

    Posted

    Couldn't taste the rub' date=' though. Either I used too little (about 4 oz for the 3 racks), or the flavor just evaporates over the course of the cook. Any comments on that?[/quote']

    I find that pork ribs "sweat" off alot of their moisture, and carry away the rub. This seems to happen in a ceramic or a steelie.

    In the first 90 minutes, I usually mop and reapply rub twice to counter that loss of seasoning. I make my dry rub with relatively little salt, or else my finished product would be too salty. Also, when the pores of the meat are open and sweating, the meat absorbs the flavors I reapply.

  13. A Great KK Delivery Experience

    in KK Reviews / Happy Campers

    Posted

    Congratulations on your new cooker, Lew! I'm glad I can help in the small way I contributed to your new experience.

    Did you choose the trucking company, or did Dennis arrange that? In the freight business, it's common practice to drop something at the loading dock / or curb (in the case of a residential drop), and you're responsible to take it from there. To get a driver as helpful as Ramon is not surprising since Komodo Kamado is who they're working for.

    Did others have a similar delivery experience? I picked mine up at the warehouse myself, so I wouldn't know.

  15. Hi from Switzerland

    in Forum Members

    Posted

    Hello Dave,

    You'll cook great food either way you choose.

    Factor in the number of people you'll cook for. Me personally, if I'm going to the trouble of firing up a smoker for 14 hours or more, I'm going to pack as much meat in there as I can and freeze the result. The largest BGE still has less capacity than a KK. Even if you buy a second rack for the BGE, you still won't have as much room.

  16. AUssie Beef Ribs

    in KK Cooking

    Posted

    Re: Prime Beef

    Cool, a real old school butcher in our midst. Do you fabricate retail cuts from primal cuts or *gasp* sides of beef? I imagine you're like a butcher I interviewed in Grand Junction, Colorado:

    http://professorsalt.com/2006/11/09/house-of-meat-grand-junction-co/

    I wonder if you'd comment on the changes in USDA Prime graded meat in the past 5 or so years. Some of the people I've spoken to have said that there's been increased demand for USDA Prime, so the industry's harvesting animals younger to make up for the shortfall. How's that affected the meat and marbling on the supply that makes it to your store?

    I was saying that top quality meat isn't easy to find, so primeats strengthens my point about the general availability of top shelf meat. For every butcher like primeats, there's hundreds of supermarkets that don't even have meat cutters any more. They sell what the industry calls "case ready" meats. Primeats, you're lucky to be slappin' the Prime meat all day long :lol: when other butchers are slingin' Select at best.

    But let's say your well heeled and well traveled customers ask you for something they ate overseas. They want a piece of picanha like they ate in Brazil, or a Chianina steak from Italy. As a retailer bound by your supply chain, where do you get your hands on a side of Charolais beef from France, or a pata negra ham from Spain? That's my other point. Retailers can only sell what their purveyors can provide. In turn, purveyors are shackled by USDA rules on what they can legally sell. None of these amazing meats is legal to sell in the US, and if you've never had it, you wouldn't care that it wasn't available.

    Some of that is changing because as of January 2006, the US reopened the gate to Japanese beef, so a trickle of real Kobe beef is making it in again. Iberico ham is supposedly coming in from Spain by 2008. Not holding my breath for Italian raised beef, though.

    So yeah, meant no offense to you or your business, primeats. USDA Prime is good stuff, and I'd like to see the industry create more of it to satisfy domestic demand to the point that it's commonly available anywhere. As you know, that's not too likely any time soon.

  17. Can anyone recommend a quality injector?

    in Komodo General

    Posted

    I had one of these plastic jobbies. Worked ok for a couple months before the plastic body cracked.

    http://www.amazon.com/Cajun-Injector-De ... B00005NUVV

    I then got a steel one. The first one I bought was poorly made. The end of the metal barrel where the plunger screws on wasn't threaded correctly. Exchanged it for another, and this one seems ok.

    http://www.amazon.com/Cajun-Injector-Si ... B0000CGET5

    The bigger version of that injector made by the same company is good for injecting really big pieces like brisket or pork butt. But the needle is too big for chicken and the like

  18. AUssie Beef Ribs

    in KK Cooking

    Posted

    Re: States lacking quality... huh?

    Too bad we can't get beef of that quality here in the States.

    I'm not understanding something here...

    I saw all kinds of amazing beef while in the Sates.

    I'm talking about the general availability of the superpremium grade of product in the US. When's the last time anyone saw a beef rib with as much interior marbling as Dennis' photo? Where can I buy one like it?

    *Puts on flame suit* Our domestic beef (even the USDA Prime grade) is just good, not crazy good. The US has measures in place that make it nearly impossible to get the premium beef from places like Italy, France, Japan, Argentina and Australia.

    A tiny trickle of some crazy good imported stuff finds its way here, but you have to go way out of your way to a superpremium vendor (probably that deals mostly to the restaurant trade). When I lived in Japan, I could go to any decent supermarket and buy the crazy good grade of beef. This photo shows a fairly common sight at a Japanese market or department store food section.

    http://www.flickr.com/photos/donutgirl/630067281/

    A brand new Whole Foods Market just opened near me this week. Their case of dry aged USDA Prime bone-on rib roasts *are* dreamy. But it still doesn't approach the quality of the non-aged stuff in the Flickr link above.

  25. Back at work in Indonesia

    in KK Announcements

    Posted

    nice pull!!!! chris brines, or injects, or something, doesn't he? the brisket is picture perfect too. can tell that he trimmed the fat cap within like 1/4" or less, yah?

    techniques shared, pls?

    We were actually sworn not to give out particular details of his techniques, so I have to honor that request.

    Chris injects his pork butts / whole shoulders / whole hogs with a mildly flavored cider based brine. Chris' recipe is in Mike Mills' book Peace, Love and Barbecue. He's mastered the art of injecting - so fast and precise with the needle, that he looks like a sewing machine. I would be surprised if that weren't shown on the videos that Chris sells on the Big Bob Gibson website.

    He does not inject his brisket. Despite that, he gets amazing flavor from his final product, and you better believe I'm using what I learned that weekend.

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