DennisLinkletter
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Everything posted by DennisLinkletter
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Looks great and I know that I'm seeing more there to eat than most of you.. Now most you folks over there in 'Murica don't like to eat those lil' nuggets of cartilage or white bone as they call it here.. My wife and kids fight over them and I now happily crunch away on them too.. They cherished them so much I had to start eating them to see what I was missing.. In hindsight, I can't figure out why they are not usually eaten back home.. They have pretty much no taste and the texture is fun, nothing odd about it.. So my recommendation is to give in and chomp away at them next time you cross them.. With an open mind you might discover they are worth eating after all .. Give 'em another try! LOL
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New Bevy of Beauties on the water!
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Low & Slow Temp Maintenance Tips Requested [32BBKK]
DennisLinkletter replied to Pale Rider's topic in Komodo General
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I love when cheese gets browned up and chewy like that.. KISS Keep It Simple Sweetheart...
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I'm happy to create a grill using tiles you source.. They need to be glazed ceramic not glass tiles either 25mm or 28mm in size. Tiles needed for 23" 25mm : 3,550 pcs 28mm : 3,014 pcs
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Ahh man you are killing me.. Looks sooo tasty. Almost 4am now... I'm hungry and too tired to go get something.. Had to settle for peanut butter and bananna..
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Unless the pressure builds to the point where the grout is torn to create an exit, no filling is necessary. Remember this micro venting is coming out when the material is hot/softer and under pressure.. Once it cools and shrinks any holes will be closed and also rainwater is not under pressure like the vapor is.. That being said you need to inspect your grout from time to time and maintain it as the material under it will suck up water like a sponge.. Also the temp for venting is 500- 550º NOT 700º This is MUCH too hot and will create much more pressure than we want.. Please vent slowly!
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Great cook.. first on the KK but it's pretty obvious you've been down this road before.. Looking forward to seeing what you can produce with your new superior tools.. Great photography too.. ;-0
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Please, please, please DO NOT host your images outside the forum.. We have so many great post with dead images because of outside image hosting years ago. It's easy to load multiple images directly to the forum..
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I have a couple of pairs of those OXO good grips too.. Like them very much!
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LOL FARGIN ICEHOLE! Maple Chipotle sounds perfect.. But just the name sells me...
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Unless she absolutely knows you love BIG butts... LOL
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Love the egg on top.. Great twist! Gotta get you a real baking stone, too bad we missed by two days. Your new KK and cabinet already shipped last week..
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Grind your own Hamburger meat w/ Food Processor
DennisLinkletter replied to DennisLinkletter's topic in Beef
Just in case.. While standard here, it may not be there.. Oxtail is the culinary name for the tail of cattle not ox. It has super concentrated cow flavor.. -
Best Offer Last time I posted this they decided they needed/wanted it a bit longer.. They are through with it now.. It's in Brookfield IL The 32" BB in Cobalt Blue only been cooked on a few time and used for Kingsford videos by Meathead of AmazingRibs.com. It was shipped with this teak cabinet (still in crate, unused), so best if sold together so I've made a package deal. Shipped with this Deep 1 drawer 2 door Teak Cabinet (was over $7k delivered)
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Home chopped/ ground burgers are the bomb! I will, never go back to buying even the best store ground (for safety too) I've been chopping meat for burgers in a food processor - pulse mode. Great texture and such a different mouthfeel from store ground beef.. My current combo is two parts cheap sirloin for texture and as a binder.. low fat ok. One part brisket for it's super grassy bit sour taste.. has odd texture in mouth if used too much. One part Ox-Tail for it's rich, nutty, gamey savoriness You can also try this using chuck instead of the sirloin and tri tip instead of the brisket... We've tossed smoked pork fat from my bacon too.. Kids loved it, wife not so much. This is great raw for those of you who are not afraid to eat beef with the moo still in it! Cut into 1-2" cubes, mix them up in a bowl then lay them out on a tray and firm them up in a freezer for 15-30 minutes. You want to process about two fistfuls at a time (30-40% of the bowl max) do 1 second pulses until you get the texture you want.. we like it with small lumps, absolutely not till creamy.. LOL Remove the batch quickly with a spatula (sharp blade in there;-) and repeat ASAP to prevent the meat from warming up. PS never add salt directly into the mix...makes it tough and chewy You can also concentrate the flavors by removing the water by putting the meat on paper towels in tuperware and changing the towels every time they are full... Remember to lessen the fat ratio for the very rare burgers and use more if you like them cooked more..
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Home chopped/ ground burgers are the bomb! I will, never go back to buying even the best store ground (for safety too) I've been chopping meat for burgers in a food processor - pulse mode. Great texture and such a different mouthfeel from store ground beef.. My current combo is two parts cheap sirloin for texture and as a binder.. low fat ok. One part brisket for it's super grassy bit sour taste.. has odd texture in mouth if used too much. One part Ox-Tail for it's rich, nutty, gamey savoriness You can also try this using chuck instead of the sirloin and tri tip instead of the brisket... We've tossed smoked pork fat from my bacon too.. Kids loved it, wife not so much. This is great raw for those of you who are not afraid to eat beef with the moo still in it! Cut into 1-2" cubes, mix them up in a bowl then lay them out on a tray and firm them up in a freezer for 15-30 minutes. You want to process about two fistfuls at a time (30-40% of the bowl max) do 1 second pulses until you get the texture you want.. we like it with small lumps, absolutely not till creamy.. LOL Remove the batch quickly with a spatula (sharp blade in there;-) and repeat ASAP to prevent the meat from warming up. PS never add salt directly into the mix...makes it tough and chewy You can also concentrate the flavors by removing the water by putting the meat on paper towels in tuperware and changing the towels every time they are full... Remember to lessen the fat ratio for the very rare burgers and use more if you like them cooked more..
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Using the heat deflector is not a great solution.. It's going to be much hotter than the baking stone, so you may have problems with burning the bottom before the topping is cooked/ready.
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I'm not sure there is really access to work under it on the 23".. Maybe a quarter grill or 30% would work.. but outside of tossing a few ears of corn on it not sure if it makes sense.. I'll toss some cardboard in there and play with it..
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Heylo Bosco.. Welcome to the forum.. If my pathetic memory serves me well, I have seen your posts on the KG forum about KK grills slowly warm up from almost indifferent to catching the inevitable KK virus which one never quite gets over once caught.. I think the detailed posts that Ken/Ceramic Chef made un-crating the beast was a game changer for many.. He pretty much spoon fed all 128 lbs of stainless to the forum.. Looking at painted wire thin grates would never be the same.. Glad to have you here.. Hope to get you cooking on a KK..
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Awesome.. I'll be posting this to the KK facebook page! Thank you VERY BIG for these...
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What is the world coming to???
DennisLinkletter replied to Cookie's topic in Jokes, Ribbin' & Misc Banter!
I once cooked a big fatty duck on the rotisserie without any drip pan.. When the fat started to drip it created a thick white plume of fatty smoke that filled my garden like I was in a cloud on a mountain top.. I immediately called my neighbors to see if they were home.. luckily they were not. It was like a train chugging thick white smoke for about an hour and twenty minutes.. I was thrilled the gentle wind was blowing away from my house! -
The setup like in the photo above (two zones) can be created on all KK grills using the basket splitter and cooking on the lower grill. The 32" Big bad come standard with a beefy 3/8" SS half main grill for two levels of direct heat.. This would be using the basket splitter at 50% closed
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The container should be in the warehouse today... I'll confirm tomorrow morning.. by email or call before I send them out!
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Pebbles looks great in her new home.. So pleased with how the colors work. It's been a long bumpy road getting it to Nova Scotia.. Holding my breath to see what the master will/can play on the Stradivarius..
