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primeats

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Posts posted by primeats

  1. Suckling Pig

    in KK Cooking

    Posted

    Re: Suckling Pig

    We bought a new Thermador when we built the house 15 years ago, the control module burned out, got it fixed but the oven would randomly turn off. Pretty upsetting around Thanksgiving time. This was before the KK. The Wolf was found on Craigslist from a lady who "divorced well",got a new furnished condo and was selling all the appliances, we were too late for the Subzero. You can put a lot of side dishes in that oven! The "beast(s)" of honor go in the KK!

  2. Suckling Pig

    in KK Cooking

    Posted

    Re: Suckling Pig

    Slu, that's why I got the KK. I'm not rich, so I don't want to buy a new grill every 10/15 years. I try to do the same thing with our indoor appliances, so far the Wolf has been the only one that hasn't gone belly up a week after the warranty was up.

  11. lamb rack

    in KK Cooking

    Posted

    Re: lamb rack

    I would love to ship the lamb to you tucker, unfortunately you can probably buy a comparable cut at Costco or Sam's cheaper than I can ship it to you. Next day air is a killer! Your cost before shipping for a 1.25 lb rack of lamb would be about $16/$18 per rack. I don't want to do biz on Dennis' dime,you can email or PM me if you simply must have a lil sumpn sumpn.

  12. 1st pic post

    in Komodo Photos

    Posted

    Re: 1st pic post

    That is one beautiful machine! the Blue tile has always been one of my favorite colors. Obviously it's quite a bit warmer there than by me, in the paradise we call the North Shore(Chicago, not Hawaii).

  13. lamb rack

    in KK Cooking

    Posted

    Re: lamb rack

    I love NZ and Au racks of lamb. Truth be told our American counterpart, not being totally grass fed, is WAY milder than the imported stuff.My family won't eat the NZ or Aussie stuff, outside of the rack, too gamey for them. even if I trim all the fat from it, they still won't touch it. I would compare our domestic to imported every day of the week,and the flavor and tenderness would come out on top. That being said I have had some very poor quality domestic stuff too. Usually if I'm in a bind and am forced to procure stock from an unknown source. In that case we trim as much fat as we can and give it the "Jacaard" treatment.With the price of domestic lamb going through the roof, it's the first year we've ever sold imported lamb. Why so cheap? Their lamb stock is as large as our cattle supply. And our lamb supply is about the same as their beef inventory. It is still amazing it can imported and sold sooo much cheaper. Sorry folks for the rant, this isn't about me, just trying to be informative.

    Congrats Qndoy, on your first of what will be many FPorn money shots! Racks on the KK are one of my all time faves, and you've nailed it!

  14. Tru Tel Options**

    in Komodo General

    Posted

    Re: Pro Joe - New Ultimate Contender?

    I have wrapped my therm a couple times at home, by not paying attention, burned fuel REALLY fast. It was even too hot for pizza. Like I said I treasure the remaining hairs on my head and face, arms as well. Even though my gloves go to my elbows, there are times I just go in there with my tongs for a quick turn or flip. Yes 750 dome temp is plenty hot for me.That being said it's kinda cool to know how hot it got during a run-away! I'll save my $30 for the coco-coal when it's ready!

  15. Tru Tel Options**

    in Komodo General

    Posted

    Pro Joe - New Ultimate Contender?

    I think i just answered my own question, the thermometers are available from TelTrue shipped to me for under $30. i understand why Dennis doesn't use this one, the range is from 200-1000, ours is 150-750. I generally don't like to go over that when grilling, my tongs aren't that long, even with mitts, and I relish any hair left on my head!

  18. Corned Beef Hash

    in Beef

    Posted

    Re: Corned Beef Hash

    CB Hash is kind of like the leftovers after Thanksgiving,my favorite part, or like split pea soup with a leftover ham bone. This looks great Syz! If I can convince my family to have corned beef one more time this is the way we'll go, thanks for the suggestion.

  23. [EDIT] Content removed per request

    in The Ceramic World Online & Other Relevant Links

    Posted

    Re: New Ultimate Contender?

    Frans,do you clean the KK after every cook? I have found, and several others as well, that a product called Mr. Clean Magic Eraser does wonders. That Primo top kinda alters the beauty of the KK doesn't it? Depending on what kind of tile you have you can pre-empt a lot of grease build up by using car wax on the tiles. I do this on my terra-blue and the terra-cotta unit that I have been using nearly non-stop for a few years. The cleanup is less than 20 minutes, and I don't clean it after every session, it also doesn't have a cover( the terra-blue unit at home does). This also keeps the tile and grout sealed.

  24. How To help.. Chuck Tenders?

    in Techniques

    Posted

    Re: How To help.. Chuck Tenders?

    Ok, those are scotties, you have to treat them a little differently. First trim the outer silver skin, then you will notice at the broad end a section of sinew that will run the length of the tender through the center. This must be removed nearly completely or you may as well try to eat an inner tube. this will not be as tender as the teres major muscle. I don't have any experience grilling this, it is an incredible cut for stew, or chili, or soup. If you were to braise or roast it whole,untrimmed as a pot roast it's also equally fabulous. this is the same cut as the meat than lies under the bone called the horn on a pork butt. I think that's what it's called, I just call it the shoulder blade bone. You know how tender that can be when BBQ'd!

  25. How To help.. Chuck Tenders?

    in Techniques

    Posted

    Re: How To help.. Chuck Tenders?

    I don't think I really answered Dennis' Question on how to prepare them, and it's simple. Try to trim the silver skin and any pieces of meat that look like it may be from another muscle, it should separate easily. This cut lends itself well to being marinated, but doesn't have to be, think of it as a pork tenderloin, and remember, as with the pork tenderloin, it does not have to be well done;in fact if it is it may be a bit dry and chewy. Dennis your gonna really like this cut, I don't know the quality in Indo, but here I wouldn't buy less than choice, if you do DEFO marinate it or brine it for a few hours.

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