DennisLinkletter

Perfect Thai? Lobo Paste... This is what the Thai's cook with.. http://www.lobo.co.th/currypaste.html Distributed in the States by http://www.anhing.com/ This is the only one as far as I'm concerned..

Start with good produce.. Three pair, one fresh basil and garlic, one garlic and fresh rosemary and garlic. one Char something.. (Char crust family) Tossed 'em in around 650º as the charcoal started to roar.. muffled down to 325º pulled them at 140º Can't argue with the results.

I just got on UPS online to send out a load of accessories and ground service is not an option only 2 day air and faster. The site has been newly changed but I still could not find a way to get some Tru Tels across the country for less than $21.00-2 day air, yikes.. Is it possible that ground service is no longer offered?

Re: Mud volcanos and landslides I was gone three weeks to the day and that's much too long to be away from my two year old little girl. But the love, attention and affection I'm getting 'cause she missed me is almost worth it. Daddy has been King last few days.. Yes, east Java is where a lot of the flooding and landslides have been. My house boy's village was under up to 6 meters of water. They think it's because the teak forest around that area was stolen in 97-98 when the country was lawless as ex-pres Suharto was thrown out. The mud volcano is still pumping out over 100,000 m3 of mud a day. The courts here decided to reject the lawsuit and the company drilling the well fined $110. The judges ruled that the mudflow was a purely natural phenomenon. Here is a site that has lots of info and shots http://mudflow-sidoarjo.110mb.com/index.htm Here is a site that has a flash satellite image that is Navigat-able and zoom-able. Those are words! http://www.crisp.nus.edu.sg/coverages/mudflow/index_IK_p24.html For those of you with Google Earth: http://www.crisp.nus.edu.sg/coverages/mudflow/kml/EJ20071122_5m_res.kml "Komodo Kamado factory" lat=-7.38318183769, lon=112.721277621 You can see I'm not that far away.. but far enough!

little adjustments and wait. Welcome to the forum Tom.. Remember that the temperature will climb after the walls come to temperature and start giving off heat. (get heat soaked) At this point you need restrict the volume of air/oxygen to reduce the amount of charcoal burning. Best to baffle airflow from the top as you want to keep the high humidity and heat in. Also remember that when you open the dome (to add your meat) after you have stabilized temps, the rush of oxygen will cause your temps to climb (charcoal to burn faster). Don't immediately change your settings.. It will go back to where it was and remember to make little adjustments and wait.

BTW Diamond sharpener When I clicked on Fast Freddie's link and saw the same sharpener I bought in July at Costco. I can't remember exactly what I paid for it but is was not any where near $80. I'm very pleased with it for taking a knife from reasonably sharp to a very sharp. http://www.cutleryandmore.com/details.asp?SKU=11130 Model 316: Electric Knife Sharpener for Asian Knives Stage 1: Honing - Fine 100% diamond abrasive. Stage 2: Polishing - Ultrafine 100% diamond abrasive. Precision guides sharpen at 15 degrees. Resharpen with ultrafine diamonds - knives last longer.

I'm on the plane.. I'm leaving SF thru Hong Kong to Surabaya.. Will be home in about 32 hours. Catch ya then..

Merry Happy to all.. Happy/Merry, Holidays/Christmas and Happy New Year to all.. Thank you for making 2007 a great year for Komodo and this forum. Thank you also for all your kind thoughts, notes and posts during this most difficult time for me, I really appreciate them. We had both a Southern and Northern CA memorial and I'll be heading home to Indonesia on the 28th.

This is exactly what you want to do in a nutshell This is exactly what you want to do in a nutshell.. IMHO Thanks for the concise post Syzygies, great to have you here..

Ahh the confusion.. needs clarification! I'll be going back later this week hopefully and I'll ask.

I'm in Palo Alto Hi Freddy.. I'll give you a call, I'm in Palo Alto and should be able to scrounge up something for you.. Dennis

He's now gone.. My father Jack Linkletter died in his sleep the morning of December 18th at his home in Dry Creek Valley after battling cancer for almost 3 years. He was the definition of a brilliant, amazing loving man and 70 years young. In his post-mortem screed to us he wrote, "I do have one last question: I spent all these years, feeding my curiosity, reading, questioning, analyzing, what do I do with all this stuff? P.S. I have just been cleared for landing."

Missing the boat is better than sinking it in a river! Did I say that? Oh well..Welcome to the forum, if you tear your neck off or just get overly frustrated, I'm happy to set you up with a KK stainless damper top assembly. Majestic and a few others have upgraded their Kamados with them.. Glad your here..

Thank you all.. Thank you all for your kind and thoughtful posts during this tough time. I've never been part of a forum or had forum friends before. I just want to say that I really appreciate having you all in my life.

Looking out at my father's Komodo, I knew I could not sit just there, had to cook.. Went out and grabbed the biggest, fattest baby backs I've ever seen from a premium German butcher. The meat was much thicker and wider than I'd ever seen... This had been one happy piggy. They were about 16-17" long and from a pig much larger than what I'm accustomed to buying in Islamic (read pig-less) Indonesia. They were priced very differently too.. The grand total was $42.68 for the two racks, yeowch! $7.99 a lb. The two racks totaled 5.3 lbs or 2.65 lbs each. I made up a basic brine (1/2x3), I needed a bit more to cover so I dissolved 3/4 cup coarse Kosher salt, 3/4 cup brown sugar in hot water with big squirt maple syrup. Then added ice cubes to cool and make up the full 3/4 of a gallon (3/4x3). I also added a couple table spoons of rub that had a little heat. Pulled the membranes off with paper towels and tossed them zip lock bagged in the brine in the fridge from about 8:00am to 1:20pm. I rinsed them off and dried them before slathering them with regular French's mustard and Pappy's rub, thicker on top than on the bottom. At 1:30 I then tossed the cold ribs into the pre-heated (body fully heat soaked) cooker which read about 280º dome (TelTru) and 255º grill on top of tin foil (cheapo Maveric) As they were a bit longer than the drip pan was wide so I smunched them together a bit to about 15" but thicker of course. I had added a big handful of apple wood chips which I don't like as they burn so quickly so I also made up a tin foil pouch of chips and threw them in with the holes down. Four hours later I took my first peek and bathed them apple juice. At five hours I peeked again and bathed them apple juice with maple syrup. The extra sugar starts to build a glaze. I grab the ribs with big tongs about 2/3rds across and give them a big bounce to see how they move. I'm looking for the meat to tear. This happened at about 6 hours and I needed to push them against the grill to get them to tear as they were so thick, probably cause I smunched them together. Pulled the out and wrapped them in tin foil for 10 minutes to rest, then cut them so there was full meat left and right by removing every other bone. The meat still stuck to the bone but pulled off clean and was tender and juicy. The apple smoke was present but not overpowering, as was the rub with just a hint of maple sweetness. They were the home run I was hoping for and the four of us ate them all.. I usually cook twice a week but can't remember it all coming together as well as these ribs. Every bite was a special treat with everyone grinning talking about how good they were. The Supreme front gas draft door with the airflow on the left has been standard for a while now. I'll stay whole but will always have a big hole in my heart. Thank you all for your kind and thoughtful posts during this tough time.

Re: Pizza question You can safely run a KOmodo at 700-800º. The dense inner refractory material is rated for 2,200º continuously and the outer insulating layer will ensure that you keep that heat in and burn less fuel.

Great idea.. I like it. Thanks for the great idea.. We could have links to a whole bevy of Utube videos. I like it.. I like it..

My father is terminally ill and has entered hospice. I flew back to be with him. No good time to loose a parent, I'm not sure how long I'll be here.

Now $39.90 but probably still a good value.. Now $39.90 but probably still a good value..

Re: Hmm can't go 20 hours? I can I've gone 30 hours filled up to the handles with tamarind lump.. I've never used RO of course but I can't imagine not getting 20 hours well packed bowl. You are cooking on the ONLY ceramic type cooker that's actually insulated with insulation.. (shameless plug) I also usually pour smalls and broken fines over a full bowl to get a very even burn.

Plain Wood? Curly Maple with Coco-Bola.. That's a far cry from plain wood. I love that. I better get off my butt and go find Cozy some rare and wonderful wood for a set before he gets to back ordered.. hobby turns to work/headache and he retires. Nice work Cozy..

Welcome to the forum Glen.. Welcome to the forum, I'm very pleased to see you here. I'm sure you already know many of our old timers. Your wealth of experience and knowledge will be greatly appreciated here. Thank you for joining.. Dennis

Looks purfect to me.. Looks purfect to me.. Did you go high temps at the end to brown up the skin? Basted?

On a slow day too.. Does not make sense as it was one of the slowest days of the month with only 266 unique IP visits. It was one of only 5 days under 300. November average to date 298 per day Max 353 July was our busiest month ever.. The being included at #2 on the About.com “Ultimate, Best of the Best on the market” list helped push us to an all time daily high of 625 and a monthly average of 408! Not bad for the new kid on the block! Thanks all for dropping in.

Re: I'm not taking any chances that what I ship is not the b