DennisLinkletter

Re: Pre delivery ? Grout sealant I'm not sure how long it's been but it's safe to say anything shipped this summer was pre-sealed.. I'm sending out a container tomorrow and all those cookers are not only pre-sealed but come with a small bottle of sealer good for a couple of years...

http://tinyurl.com/hlrug http://www.bioedonline.org/news/news.cfm?art=2755 As if Tsunamis and earthquakes were not enough.. On May 28th improperly drilled well hit a reservoir of hot mud under pressure. This has turned into a disaster of Biblical proportions... 1,800 meters into the exploratory gas well being drilled near Surabaya, the drillers attempted to shake loose a stalled drill bit and it broke or disappeared, a torrent of stinking, toxic mud and hydrogen sulphide gas boiled to the surface, spraying gas 10 meters into the air. For the first couple of months 50,000 cubic meters a day shot thru the 6" pipe.. They can't and probably will never be able to stop it.. There will be a mountain there soon.. At present 11,000 people are homeless.. It's now coming out at 126,000 cubic meters a day. For you metric clueless a M3 is a cube 39" X 39" X 39" That's an area 10miles X 10miles 13 feet deep EVERY DAY! Wanna read more... Google search Sidoarjo Mudflow I drove thru this on the way to Mount Bromo last week

Images captured along the way... Pine forest on the way up the mountain with red lichen and bananna trees.. Hobbit Forest Sunrise on top of the mountain Mount Bromo (in the foreground) Volcano in the background blows! Volcano in the background blows again while driving down the mountain... Komodo First family

Made cuts into the pork to get better penatration of the Habanero brine and the Cajun/Thai chili rub... Tied and smokin' on the main grill with a big New Zeland sirloin slab. Lot's of smoke @ 235º Ribs on the upper grill.. First peek.. Looking good.. Beef pulled at 145º after 5 hours.. Note the flavor cuts.. This was the best ever.. warmed your mouth! Loose chicken parts rubbed and cooked on the upper.. Very tender! Mouthwatering... Searing at very high temps on an inverted upper grill.. Auto focus would not worK!! Lot's of sammies on the way.. Life is good

My sister went to Stanford and worked summers for Apple. In early '84 we got one of the first 128k machines.. CPU Speed: 8 MHz FPU: none Bus Speed: 8 MHz Data Path: 16 bit ROM: 64 kB Onboard RAM: 128 kB Maximum RAM: 128 kB Video Monitor: 9" built-in VRAM: 1 bit 512x342 Storage Floppy Drive: 3.5" 400 kB Input/Output Serial: 2 Audio Out: mono 8 bit Speaker: mono Our life changed dramatically when we upgraded the ram later that year to 512k. How things have changed... But I'm a Mac man thru and thru, cut me and I still bleed Apple juice.. "Never ask a man what computer he uses. If it's a Mac, he'll tell you. If it's not, why embarrass him?" Tom Clancy

Re: KK site suggestion You'll find that we don't get upset over here very easily To be honest, I really like it When my ADSL is back up I'll get in there and play with it.. It's one of those things (many things) that I need to do but just don't have the time.. I'm hiring a few new managers to give me more time.. Delegate, delegate, delegate... is my new M.O.

Friday, May 19, 2006 Omega Pigs The New York Times reports on March 27th that a flock of university researchers at Harvard, U. of MO and U. of Pittsburgh Med schools Have created cloned pigs that produce omega-3 fatty acids. Why would one wish to do such a thing? Because it is generally believed that Omega-3s are so good for your heart that consuming them can improve your chances of not dropping dead of heart disease, that is unless other mitigating factors such as never exercising, eating lots of yummy saturated fats and possessing a doomed genetic code don’t get in the way. Omega 3 fatty acids seem to possess anti-inflammatory, anti-arrhythmic (prevent funny heart activity), and thrombogenic (prevent blood clots) powers which combined act as a bodyguard for the heart. Omega 3’s enter our diet primarily through cold, slimy things with scales, that is fish, especially oily, cold-water dwellers like salmon. I believe this may have something to do with the fact that eating fish is generally considered a good thing to do. The good (and obviously very smart) folks who are developing these swine clearly believe that what they are doing is good. Here are some possible reasons: Some people just can’t choke down fish, any fish and it doesn’t seem fair that they should be robbed of their chance to get a grip on the chemical life-saver that is Omega-3. Of course Omega-3s are available in dietary supplements so that’s probably not it. Perhaps they feel that more people would feel good about eating pork if they knew it was good for their heart. Can you imagine doctors prescribing baby back ribs, double cut pork chops and entire butts of smoked hog? Man that would be nice, but why stop there. Here’s why I’m going to be shifting all my food research donation money to help find an Omega-3 producing clonal porcine: maybe, just maybe, this will get us a step closer to producing an Omega-3 baring, low saturated fat, no sugar, zero carb, macrobiotic girl scout cookie. I mean there’s a goal worth supporting. If I could just get everything I need, and none of what I don’t from a tube of thin mints, then all this science would not have been in vain. I’m joking only because the idea of an Omega-3 bearing pig makes me so mad I could snort. I bet if I could get some of these guys on the phone, which I can’t, they would tell me that this could be a break through that would make life-giving Omega-3s available to more people, and without taxing the supplies of the sea life that actually, naturally make the stuff. Well then, maybe, just maybe we should be putting our science behind saving the fish! Maybe then we wouldn’t need Omega-3 producing pigs. If we put all our nutrients into one menu item, then even more kids will head off to college not eating more than about 6 items, which by the way isn’t something I made up. Those people are out there and in a few years they’ll be deciding whether or not you get a home loan. I realize I’m not hip to all the scientific possibilities of these amazing days, but I do have a deep suspicion that putting fish parts, no matter how small, into pigs is…stupid. Besides, if science wanted to do us a favor, it would stick those Omega-3s in French Fries, or as previously stated…Girl Scout cookies.

You called it.. it's yours! Now that was just downright thoughtless of me to post it here and not send you a copy... Actually it was posted @ 1:05am and I was spent.. But you called it, that's yours just after grouting.. Still lots of sprucing to do but I hope that's what you had your heart set on..

think the antiquing looks great.. These need to have the white point corrected.. they were shot with 5pm natural light with a tripod.. But I think the antiquing looks great.. really adds depth..

I like it! I have my new metal master working on it my drunk friend It won't be easy as the burner shaft is not threaded and does not go thru the door at a 90º so a tapered/slanted sleeve will have to be machined. But this is do-able and it will looks more like a Komodo component should.

New Door with US nipple.. How's this for an improvement?

Guru inducer tube.. This is the tube and cap that was sent to me from high temp Fred at Guru. The CNC cut faceplate is always snug and if they get a bit of weld in the way as in David's a bit of filing was necessary.. But they are not loose to the point of needing any silacone or other adhesive to stay put they are snug tight.. Or should be..

I'll be offline tonight as I'm taking the family to Mount Bromo. Location: 7.9S, 113.0E Elevation: 7,639 feet (2,329 m) I'm starting in Surabaya at sea level.. Now that's a drive.. Going to study real volcanic textures As I'm in the high temp business, I can write this off yah?

Thank you for your interest and inquiry... Your welcome.. Thank you for your interest and inquiry, I'll write you back.. Yes, I'm the local distributor both east and west of the Mississippi Simple to knock down and move in 2 pieces... viewtopic.php?t=523

Re: SWEEEEEEEET-ER STILL The grill is sitting on the firebox.. but not much higher than the new charcoal baskets 5" supports.. It feels very solid there..

Pork breast... That must the other white meat... One of the nice things about pork is that you can brine it and add moisture. The final result might have a bit of a ham like quality but at least it's not dry which of course can always be saved with applesauce

Inverted upper used as a very lower Sear grill... I'm going to make the handle a little longer so it's a bit more stable inverted like this... Now that will be hot as hell down there... Use your welding gloves..

Letter Last week I called Don again from HW and he thought I would just post his comments that were sent to me. I asked again for a letter on the HW letterhead and he said he would do one better and have the top guy in the states write it on ANH letterhead scan it and send it to me for framing.. BTW this is what they Emailed me.. I'm going to follow up and make sure I get this up..

Fluid in drip pan? Are you using water in your drip pan to sudo-steam your ribs or is that just a lotta oil? Yup, that bread looks great! Did you Komodo bake it? Would love to see pics of that... I've never baked bread only pizza...

Answers.. I'm in the process of updating my packages that come with the Komodos. There will be lots of nice lil' goodies including a rib rack. I went with the Dark Terra Blue.. The Dark is still menacing and macho considering how pretty it is... I really like the new matt tiles but best to ship/sell them.. I have terra's in stock. One of the benefits of this venture is that I always have the newest, baddest Komodo to cook on That was the second time at 155º. The next day the meat barely had a pink tint but was still reasonably tender and VERY tasty (and spicy).. I'm going to go shopping for one of those round bladed meat slicers.. Time to start eating BBQ samies again..

First cook... You called it.. First cook on this Komodo... One perk.. I always have the newest badest Komodos..

This is the Indonesian version of Prime Rib.. They cut the ribs off.. Go figure.. Rubbed them down one hot one not and bagged them overnight. Put them in with a lil' baby back indirect at 250º with lots of hickory chunks... Pulled them off at 120º and wrapped them in foil and towels.. They were very rare, and I thought great but nobody else wanted to eat it. Put it back on until it hit 155º pulled it out, rested 20 minutes and was great. Everybody still thought it was a bit red (asians don't like rare) but did not think it tasted bloody.. First time I've liked local beef!

Latest version - Komodo Upper Grill Curved fixed legs and curved handles.. Now purrfect?

Upper Grill Of course, we got it all and more! viewtopic.php?t=647 Welcome aboard...

Watery Avocados..