DennisLinkletter

I'm still undecided how to set the grey accordion feature on this forum. When the forum first went live clicking on a category bar's text would open that category in a new window.. DJ and I thought this was irritating so that feature was removed. Other's wrote me and said they liked the forum open so you could see all the content/categories like before. So when the forum home page first opens would you prefer it to have only the top category open and the all the other categories closed in the accordion or All the categories open and the page really long like it is now

Re: Got my KK - ready to cook - questions The difference was the other guy was cooking big fat filled pork butts without a drip pan.. and it was not creosote, it was fat build up.

Re: Rough draft of the Roti Drip pan The tube was my production guys idea.. I wanted to make the double walled version.. When my new roti motor gets here I'll give it a spin.. with and without the tube..

a palette of their "Competition" briquettes.. I'd call those folks at Kingsford and tell them you need a palette of their "Competition" briquettes.. Mention yo8u want to post photos of you cooking on it and need their charcoal..

More forum changes.. I changed the forum so that all the accordion bars are open when you log in and if you click on their text it does NOT open on another page now.. I also upped the size of the thumbnails to 300 pixels..

Re: Quick Wrap Fruitcake for our GI's Please don't take this wrong.. But do many people actually like and eat fruitcake? I don't think I've ever been able to eat more than one bite of fruitcake.. especially the Candied citron used in them is really tough for me.. Not big on the really dark sweet one saturated with liqueurs too.. I always thought I was maybe a couple of generations late for this delicacy.. And while my family always received them as gifts at Christmas, I never saw one opened or eaten, only saw them sitting in the fridge for months until they turned to rock and were tossed.. I think I even remember a friend sending out fruitcakes as a joke one year.. Was this just what happened in So. CA or is this most of the forums experience with fruitcakes.. They must be an acquired taste like durian..

Re: New to forum from AU Damn Tony.. That's a BIG chunk of pork! Love it..

Here is something that we've all talked about so here are some shots of our first rough draft of the Roti Drip pan with drain tube. It will permit direct cooking and fat/oil collection. I think it will all go up in smoke so I'm playing with a drain tube.

I've always wanted to produce a 17" Baking stone that would fill the upper grill from handle to handle. Problem was that all the stainless serving trays that were that large in diameter were also too deep or had to much flair which made the stone have a thin upper lip that would be fragile. So I finally just had the mold made up self. It won't ship in a stainless tray that can be used as a heat shield but will have much more surface area.. Yo8u will need to protect the stone from moisture and put it in early to make sure you don't heat shock it. Tests show that 1" think is just right. I'm still lovin' that smooth to a mirror finish we get on them. Here is a shot of the new big boy.. ;)

Factors? my bets on the bird being brined.. I don't have experience cooking on a Kamado type grill anywhere else than Indonesia so I have nothing to compare it to. But I'd place my bets on the bird being brined.. My common sense tells me added moisture would conduct heat more efficiently and speed up cooking times.

Re: Got my KK - ready to cook - questions Most KK users do use the drip pan on top of the heat deflector or on the lower grill if you want to save the drippings.

Re: New to forum from AU

Re: Largest turkey for the roti I'm told this is a 16-17lb Turkey.. And it looks like there is still plenty of space for more birdy. :| n66664

Re: Cookie's Monster Arrives In Singapore Absolutely but let me share my 2cents on why.. As you know we have different designated taste buds for each of the four flavor groups, sweet, sour, salty, and heat/spicy. Western foods generally focus on just one at a time.. with most dishes being salt or sugar dominated. We dabble poorly into two with our (usually overly sweet) sweet and sour dishes. Asian dishes, especially Thai dishes aim to hit a balanced all four.. even the standard condiments of all four of these are on every Thai table should the balance need a little adjusting. Now all of a sudden regardless of the dish or it's flavor you have 75% more taste buds firing/stimuli going on.. I believe this is why the simple western dishes just don't float our boat any more.. Whatcha think?

Durian by accident. I'm halfway thru my 22nd year in Indonesia.. Came here first time 32 years ago.. Durian by accident. For years I cringed at the smell and then one night I ordered some homemade coconut ice cream at a favorite restaurant. That day they added a touch of durian.. hardly any smell, very subtle but in there. It was great.. When we talked about it, I was told about some durian ice creme in the market.It too was great.. Now for the leap.. The secret is choosing the correct ripeness.. if over ripe it's texture is disgusting and the flavor is too strong. When perfect it should have the density of firm muscle.. if hard it's plastic-ey and no flavor. The best durian in Asia is from Thailand.. today every market in Asia has this Durian Montok. It's an acquired taste for sure but once acquired it's wonderful.. The best definition of the flavor I've read is a rich custard highly flavored with almonds, but there are occasional wafts of flavor that call to mind cream cheese, onion sauce, sherry wine. During season.. I take my time looking for the perfect chunk in the market.. and when it's great.. it's amazing..

Re: Roti Duck -the hot oil is of course already at fat melti I don't see how hanging it vertically would get better results than turning it in a roti cradle.. In fact, I really believe that the hot oil from the melted fat running over and self basting the skin will in turn melt more fat because the hot oil is of course already at fat melting temps..

Re: Any news on the smaller cooker? Yes.. The project is rolling.. I'm keeping details private for now. I'll send you an Email.

Shameless plug for my Teak Decking I've been building teak decking for a Russian customer.. It's engineered, all teak and has grain matched sawn wear panels. Comes up to 12 feet long.. IMG_1527_2.jpg[/attachment:2yyh70id] IMG_1526.jpg[/attachment:2yyh70id] IMG_1532.jpg[/attachment:2yyh70id]

I have the unsold Komodos from the next container up and posted in inventory.. Finally have a few more Bronze metallics which have been MIA since last Dec. As always more pre sold than not.. only 8 out of 24 left. Click on images to see larger images.. Here they are http://goo.gl/wCEma These are all GEN 2.2 Ultimate 23" OTB on the water ETA Dec 8th

Re: Cookie's Monster Arrives In Singapore Great thanks Brian.. That's the shot I was hoping for.. Super clean.. just a touch of bling..

Re: G'day Australia /Townsville Queensland Welcome Rambo.. BTW your KK's ship is ETA Brisbane Nov 22. Documents sent to broker last week..

Re: Roti Duck I just found that the smoke point of both duck and chicken fat is 375º I'm guessing that if one kept the cook at 365º the oil could still be ok even down low in the charcoal basket.. But the best solution might be a tube that goes out the Guru inducer tube and drains into a container.. Is that worth thinking about?

Re: Ok, so we have a new look... How we doing.. everybody centered? Anything else that needs adjusting or adding? Thanks in advance for your feedback..

Re: Rookie about to be called up Great.. glad it's almost completed it's voyage.. I'll give you a call to walk you thru your maiden cook..

Re: Another NY Strip As delicious as that looks... It would have some amazing sandwiches! Killing me.. Great job..