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CeramicChef

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Everything posted by CeramicChef

  1. CeramicChef
    I'm doing chicken this weekend. My plan is to cook to 145 and hold at that temp for 8-10 minutes inside the KK. Then I pull and tent with foil. Then I'll carve and serve. I'll let you know how it works out.
  2. CeramicChef
    Shelly - what an absolutely wonderful post! People just like you will see this post and will quickly relate to what you've so eloquentLy state above. Kudos to you! Now , as to the burn in info, you'll be getting the KK Owners Manual via email shortly. The burn in information is found on page 18. Essentially, you can do as many cooks below 350° as you want before the burn in. To burn in, get your "Koko Kamado" to 350° for a couple of hours to get it heat soaked. This slowly increase the temp to 500-550° and hold it there for 3 hours of so. You'll smell the solvent in the elastomeric grout begging to vent. Some spots may vent more solvents than others. A few spots may vent more solvent than others and a tile may lift slightly. Simply push the tile down. It's just that easy. Welcome to you and your family to the KK family!
  3. CeramicChef
    Tony - thanks! Yeah, I've done a couple. I've got company stopping by in a couple of weeks. I'm thinking of a Surf-N-Turf of Tri-Tip and scallops. That should be a tasty meal!
  4. CeramicChef
    @mk1 - now that's BBQ done right! Beautiful color on all those cooks. What kind of chest cooker is that?
  5. CeramicChef
    @Shuley - Tinyfish speaks mostly the truth. You will actually regret you didn't get your KK sooner!
  6. CeramicChef
    @tinyfish - that's called comfort food down here in these parts. Wonderful looking cook. Gives me a few ideas for upcoming cooks. Thanks!
  7. CeramicChef
    Dennis - well and truly said. Tri-Tip can be VERY chewy when sliced improperly. Slicing at the bend is an excellent idea.
  8. CeramicChef
    @EGGARY - I've always found that if I let my med rare cooks exceed 130, they are too done for me. That's why I always pull at 128 and let them coast on up to about 132. I always turn mine about every 2 minutes like you. Gets a real nice sear on the outside and the inside is just heavenly. Here's to your next Tri-Tip cook!
  9. CeramicChef
    @Shuley - I have both the 19" TT (aka Beauty!) and the 32" BB (aka TheBeast). Moving Beauty is entirely manageable by one person. TheBeast, well that's another matter entirely. TheBeast is just a pork butt shy of 1,0000 pounds! You aren't going to moving a 32" by yourself. I've cooked only a few times on the 23" and it might be too much to move by yourself. Understand that each KK has great castors underneath and once you overcome the inertia of a few hundred pounds of concrete and stainless keeping it moving isn't much of a problem. Stopping all that moving mass could be probleNowmatic for a lady. Having a guy move a KK isn't much of a problem. I'm 6'1" and about 200#s and I have no real problems moving Beauty! at all. When I do move TheBeast, overcoming inertia is the biggest challenge. I've only moved TheBeast once since I got him. WE get hail storms and really sever weather that moves through here on a regular basis from March through November. All I do is keep the covers in place during those times. Moving my KKs isn't high on my list of priorities. I, like you, live in a hot place during the summer months, Oklahoma City with day time highs routinely between 95 - 105. I always keep my KKs covered when not in use. Now, let's talk how often do I cook on my kamados. Shuley, I cook most evenings on my kamados. Its gotten to the point that the only evenings I don't cook on my KKs is when I'm out for dinner. You know how I always welcome new member with "Welcome to Komodo Kamado and welcome to The Obsession!" There is a reason for The Obsession part ... I"m obsessed with trying something new, innovative, and trying to out do myself. I, and my guests, absolutely love the food from Beauty! and TheBeast. The best and most versatile cookers I have sit on my patio. I've got some kind of high dollar oven sitting in my kitchen and about the only reason I turn it on is for keeping things warm. MY KKs are at once roasters, smokers, braisers, smokers, low-n-slow, and grills. No other single thing I have is that versatile. It never gets old and I've been cooking on kamados over 20 years spanning 3 decades. And it just keeps getting better. I wish you well on your journey to owning a KK no matter which size you and your family chose!
  10. CeramicChef
    @cschaaf - when you find that Tri-Tip, you'll be wonderfully surprised. As for that marinator, it's one of the least expensive and most used gadgets that I have.
  11. CeramicChef
    Thanks MacKenzie. It was very tasty and so incredibly easy. The hardest part of this cook was putting together the marinade!
  12. CeramicChef
    Howdy KKers! I lost my password and have been absent here. BUT, I have not been idle. Here's a quick little cook from Sunday evening. Nothing big here, just did a reverse sear on a Tri-Tip over FOGO. I marinated it in my FoodSaver marinater. If you don't have one, you should really check it out. You can get one for under $20 at Amazon. I highly recommend it. Here are a couple of pics at the beginning and end of the cook. I just wasn't too ambitious, but all y'all get the idea. Beginning: Ending: So there you have it. I took the Tri-Tip to 120F on the grates, cranked up the volume to about 475F. TheBeast took about 10 minutes to go from 200F to 475F. I pulled at 128F, tented on the carving board for something like 7-10 minutes and then carved and served. Just your typical reverse sear. Thanks for looking.
  13. CeramicChef
    Just in time for Raichlen's Project Smoke and the KK Debut! Congrats to you, Dennis.
  14. CeramicChef
    Now you've gone and done it! I'm starving and I just finished dinner. Actually, I was doing okay managing my drooling until I hit the cupcakes. Really a beautiful cook; congrats and kudos to all!
  15. CeramicChef
    @DaVarg - congrats on the new arrival! I'm looking forward to seeing the complete unveiling.
  16. CeramicChef
    Dennis - one word: Fritos!
  17. CeramicChef
    Charles - they were indeed quite tasty! Afterall, how do you screw up burgers, brats, dawgs, and beer?
  18. CeramicChef
    Hi KKers, I ran across this article and found it interesting reading. http://firstwefeast.com/eat/2015/07/dirty-truths-of-bbq I found a lot I tend to agree with, especially NYC BBQ.
  19. CeramicChef
    Dea MacKenzie! All you have to do is come on down to OKC with Dear Hubby and I've got a place for you both! Once you hit the North side of OkC, just call, and I'll give you and DH the directions to ChezChef. Either that, or ask for directioms at any buffet you find and they'll bring you here personally. You're always welcome and I'll even lay out fresh towels,and linens. You do the bread, I've got the rest of it. Seriously!
  20. CeramicChef
    Thanks, Tony! I'm just one of those guys who even tough I take pics, I'm not much on posting. I have no idea why, just me, I guess. Thanks for taking a peek, Tony. I appreciate the feedback from you. Have a wonderful weekend.
  21. CeramicChef
    Howdy Wilbur! Thanks for the feedback. Coming from you that is high praise, indeed. I appreciate it greatly. Here is a pic of the stuffing ingredients. I cut the honey crisp apples once again from what you see here. This is nothing but (clockwise from the top) honey crisp apples, sweet onions, red and green bells, and carrots. I sautéed all these in butter before I stuffed the pork chops until it was almost soft. What you don't see here is a pound of spicy breakfast pork sausage i mixed into the whole stuffing mix. I let the stuffing cool to room temp before stuffing the pork chops. Then the whole thing went on TheBeast until done. If I'm not mistaken, I used peach wood for my smoke. It was a really nice carb free cook. Definitely not low cal, but ...
  22. CeramicChef
    Dear MacKenzie - you wanted meager, here it is, especially for you! I wouldn't want you to feel cheated! Ok, let's set the record straight. In my previous post, some of you thought I eat like a king or that my definition of "meager" was a little skewed. Yes, I did cook all that food, but I purposefully left out the merely prosaic. Nothing could be further from the truth. How many burger, brats, and dawg cooks can you look at before you doze off. But just to prove a point here are more of the everyday cooks here at ChezChef. So, without further ado, here is my homage to the Merely Meager Cooks here at ChezChef! Some Juicy Lucies Pulled pork on TheBeast Pulled pork It doesn't get any more common that pulled pork and corn chips Here are the burgers, brats, and dawgs Here's something for the waistline More burgers and brats on TheBeast And comfort food ... the humble chicken pot pie Ready to serve See? There really isn't a big production every evening here at ChezChef! Thanks for looking (again).
  23. CeramicChef
    JonB - now you're making me blush! Thanks for the compliment. I can't carry water for Wilbur or ckreef when it comes to verbiage. Those guys are wordsmiths and photographers extraordinaire!
  24. CeramicChef
    Tony, thanks for the compliment. And you are always welcome here at ChezChef any time you get brave enough to venture South. Come on down!
  25. CeramicChef
    I can give you hotdogs, burgers, and such if you want! But then you will be angry with me for making you look at the merely pedantic.
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