CeramicChef
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Everything posted by CeramicChef
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I'm a Private Client at one of the world's largest bank holding companies. I have accounts all over the world. When I went into my bank to send the money to Dennis, the young woman assigned to my account gave me the third degree. After about 5 minutes of grilling, I asked to see the Branch Manager. He started grilling me as well. He said this was an unusual transaction. I said maybe for you, but not for me; you've got exactly 5 minutes to get this deal done or I'm out the door and my cash goes with me. They did the deal. The transfer for my second KK went MUCH smoother. You would have thought I was the haed of a band of international terrorists!
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@Izzy - you'll get all kinds of notifications. You'll get an email from Dennis with an Owners Manual attached as a PDF. You'll be notified of a shipping date. When your KK arrives in your home city, you'll get a phone call from the delivery company scheduling a delivery date and time window. Not to worry, you're in good shape.
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@Geo - nice ribs. I fear they're so nice all that's left are bones. No leftovers, huh? Kudos and congrats to you on the pending nuptials and the rib cook!
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Let me be the first to officially welcome you to the KK World, Ora! Congrats to you!
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@Syzygies - potatoes are a really fine idea. I've gotta try that one out!
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Ryan, that's one really nice pizza pie! Especially for such hot weather as we are having down here. I'll take whatever @MacKenzie don't want. Kudos! You have not lost your touch, my Friend!
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@dstr8 - On many SV cooks where I am going to sear, I'll do a preliminary sear of the protein as Step 1, SV as Step 2, and then finish off with another sear. This seems to infuse the entire cut with that seared taste and then at the end I get that nice seared crust. Again, many paths, same end-game.
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Sure works for me! Enjoy and have some fun. Remember to stay hydrated!
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Metro - I call 'em "Torpedo Burgers" because I like the crust on a burger but I also like a Med Rare to Med inside my burgers. So the torpedo shape accomplishes both. No big deal.
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@tony b - be safe up there. Stay hydrated! At our age that is vital!
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@bosco - thanks for the compliment. That is high praise indeed coming from you. As for the Grill Grates, I use them often simply because they give such great grill marks and people like to see those.
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@Bruce Pearson - Friend, I never have set foot in a food academy kind of place. I took a free ride on guys like @bosco, @tinyfish, and a lady named @MacKenzie. I ain't the sharpest tool in the shed, but I am eventually trainable!
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@MacKenzie - that was really a tasty cook that went very quick. Only 3 beers! And the hotter it gets the quicker the beer goes down. Come on down here to OKC, You'll need to leave the fleece in Nova Scotia. The temp out the door this morning at 7:00 AM was 80F!
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Charles - thanks very much. There was more prep time than cook time, and in that heat yesterday, that's what I was looking for!
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Metro - I'm planning on doing the steaks earlier in the day and holding them in the pot while I do the scallops at 122. Then I reverse sear the steaks and the scallops. Seems like a basic reverse sear to me.
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@_Ed_ - Have you decided on the first cook, yet? You do know that after you finish is a great time to sear off your favorite steaks, right? YO'll have a ripping hot KK and you may as well use it! Enjoy! Remember, we love pics!
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I've company coming over this weekend and I promise you I"ll be doing NY Strips and Scallops cooked in the SV. SV Surf-n-Turf! How can it get any better? Pics to follow! Thanks @dstr8 for the inspiration!
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Howdy KKers! So it was a miserable evening to cook last evening. The temperature was only about 95F, but the humidity took the Heat Index to 110F! Just flat dadgummed miserable. It's forecast to be a Heat Index this evening of 115F or better this evening! HOWEVER, ever the trooper, I was not to be deterred (I had a couple or 3 or 4 COLD beers ...). Here is a cook of mini peppers, summer squashes, Vidalia onions, etc. 90/10 hamburger, and cottage cheese. Simple, quick, healthy, and easy! Here are the veggies on the flip side of the Grill Grates. The torpedo burgers on the main grate of TheBeast. And finally a couple of money shots. Here is a money shot with Pete The Salt Pig supervising (as usual!). Thanks for looking! All y'all be safe as temperatures rise. Stay hydrated!
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- ceramicchef
- thebeast
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I used to think the SV was way overrated. Not any more. The SV really does change the way you look at cooking.
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@_Ed_ - mega congrats to you! That's a beautiful KK and you're going to going to get more enjoyment from it than you could have ever imagined.
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Congrats to you, Dennis, for producing the KK, the kamado everyone wishes they had! Congrats to you, bosco, for showing people just how badly they really want a KK! You guys are awesome! Very nicely done.
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I had one course in EE during my undergrad Chemical Engineering curriculum. I hated, hated, HATED, that course. I always felt sorry for those EE guys. Of course, they felt sorry for me. @Izzy and the rest of you EE's here, heres to ya!
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@cschaaf - at this point in my life, the probability of me buying a kit, solder, and an iron is just slightly less than 0.000000! I could get there, but it's easier (and cheaper!) to buy than build, at least for me. As John Wayne used to say, "A man's gotta know his limitations!"
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I'm not sure about this technique. I guess if I lived where it was REALLY cold outside and I was a puss, I might consider this, but otherwise, I've got Beauty! and TheBeast ready at a moments notice to do chicken. Besides, I have a gas fireplace with fake logs here at ChezChef!
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@cschaaf - You have my undying admiration in building that HeaterMeter. In my world, we KNOW you can build one, I THINK I could! I could get there, but it would certainly be ugly! Kudos to you!
