DennisLinkletter

Looks Great.. I'm guessing that the 1 hour rest under 120º made it more tender as there are enzymes at work at those temps.. I'm going to try that today with a Tri Tip. Great Cook.. Thanks for sharing!

I'd appreciate help in spreading the word.

Please go to Kingsford Charcoal's Facebook page and sign up for your chance to win a KK Gen 2.2 OTB.. Here is the link http://goo.gl/4ksF I'm of course very proud that Kingsford the world's largest producer of charcoal is using my Komodo Kamado as a prize in their sweepstakes claiming that it "represents the pinnacle of what's possible in a charcoal BBQ" Go sign up... and please spread the word.. How cool is this?

probably time for me to pimp a nice big fat KK Baking Stone!

Mastered is correct.. Great looking Pizza.. And Sooo round too.. Mastered is correct..

The side walls are not designed for the high temps associated with close proximity to charcoal.. The hot face is rated to 2.200º and will be fine but there is a chance the acrylic material used as an adhesive for the tiles could be pushed past it's max rated temp.. If you would like to use charcoal above the Firebox do not use it for too long if at high temps.

Bravo David! Bravo David! YOu had told me stories of the wonderful food you cooked but as we always say on this forum.. No photos.. It never happened! Thanks Again.. Now we want more..

Re: She's finally coming home! Awsome... I really miss having a big dog.. I got a Shih Tzu as a band-aid after losing my Akita. My lil' girl was still too small to be around a big puppy.. But it's just a lil' love sponge.. Missing my BIG girl..

BTW Foam has been cut for a KK Junior.. BTW Foam has been cut for a KK Junior..

Re: My ribs are a little dry Ribs are done/will have the correct texture when the meat reaches a certain temp.. Problem with ribs is it's almost impossible to get a good read so closed to bones.. So we must get a reading on the texture to know when they are ready.. Thicker ribs, ribs with more meat will cook slower so you can't always just go by the clock. As the meat gets too hot it constricts and squeezes out it's juice.. I do a bounce test.. When you get ready to take your first peek and check for done-ness.. That is a BBQ term yes? I grab the ribs from the side with a my tongs.. grabbing about 40% of them. I do a gentle bounce.. if undercooked they will be ridgid.. They are ready when they just start to tear from the bounce.. Tearing and breaking is a bit too far.. You just want cracks and a little tearing. This will give you bite and still pull clean off the bone..

Re: Creosote Buildup

They are online: http://www.worldspice.com They are online: http://www.worldspice.com Eat your heart out! (KK Forum's longest post;-) Pure Spices: Aji Mirasol Ajwain Alderwood Smoked Sea Salt Aleppo Pepper Allspice Berry Amchoor Anardana Ancho Anise Seed Annatto Seed Arrowroot Asafoetida Avocado Leaf Basil Bay Leaf - California Bay Leaf - Turkish Beet Powder Bell Pepper - Green Bell Pepper - Red Black Lava Flake Salt Black Lemon Black Salt Caraway Seed Cardamom Pod - Black Cardamom Pod - Green Cardamom Pod - White Cardamom Seed Carrot Cascabel Catarina Cayenne - African Cayenne - Indian Celery Leaf Celery Seed Chervil Chilcostle Chiles Chinese Chile Chipotle Flake Chives Cinnamon - Cassia Chip Cinnamon - Cassia Indonesian Cinnamon - Cassia Stick Cinnamon - Cassia Vietnamese Cinnamon - True Cloves Cocoa Powder - Valrhona Coriander Seed Cream of Tartar Cumin Seed Dill Seed Dill Weed Fennel Seed Fenugreek Leaf Fenugreek Seed File Powder Garlic - Chopped Garlic - Granules Garlic - Powder Ghost Chile Ginger - Candied Ginger - Chopped Ginger - Powder Grains of Paradise Guajillo Habanero Hawaiian Sea Salt Himalayan Salt Plate - 8"x8" Himalayan Salt Plate - 8"x12" Himalayan Salt Plate - 8"x16" Himalayan Salt Rock India Red Chile Flake Italian Sea Salt Japanese Sea Salt Japones Juniper Kala Jeera Kosher Salt Lavender Flowers Lemon Crystal Lemon Peel Lemongrass Long Pepper Mace Mahleb Mama Lil's Peppers - Mild Mama Lil's Peppers - Kickbutt Marjoram Mulato Murray River Flake Salt Mustard Powder Mustard Seed, Brown Mustard Seed, Yellow New Mexico Chile Flake Nigella Seed Nutmeg Onion Flake Onion Powder Orange Peel Oregano - Mexican Oregano - Turkish Paprika - Hungarian Paprika - Smoked Parsley Pasilla Negro Pasilla Oaxaca Peppercorn - Black - Tellicherry Peppercorn - Green Peppercorn - Pink Peppercorn - Sichuan Peppercorn - White - Sarawak Peppermint Pequin Poivron Rouge Poppy Seed Porcini Rosemary Roses Saffron Sage Salts Savory Sel de Mer Sesame Seed - Black Sesame Seed - White Shallots - Fried Smoked Cherry Pepper Spearmint Star Anise Sumac Tarragon Tasmanian Pepperberry Thyme Thyme - Lemon Tomato Turmeric Urfa Biber Utah Basin Salt Vanilla Bean Wasabi Worcestershire Chiles Aji Mirasol Aleppo Pepper Ancho Cascabel Catarina Cayenne - African Cayenne - Indian Chilcostle Chipotle Flake Chinese Chile Ghost Chile Guajillo Habanero India Red Chile Flake Japones Mama Lil's Peppers - Mild Mama Lil's Peppers - Kickbutt Mulato New Mexico Chile Flake Pasilla Negro Pasilla Oaxaca Pequin Poivron Rouge Smoked Cherry Urfa Biber Salts Alderwood Smoked Sea Salt Black Lava Flake Salt Black Salt Hawaiian Sea Salt Himalayan Salt Plate - 8"x8" Himalayan Salt Plate - 8"x12" Himalayan Salt Plate - 8"x16" Himalayan Salt Rock Italian Sea Salt Japanese Sea Salt Kosher Salt Murray River Flake Salt Sel de Mer Utah Basin Salt Spice Blends: Alphabetical list Adobo Baharat, Arabic Baharat, Turkish Balinese Seasoning Bar-H Beef Rub BBQ Rub - Fin & Feather BBQ Rub - KC Tailgater's BBQ Rub - Memphis Beale St. BBQ Rub - Smoky BBQ Rub - Tarheel BBQ Rub - Yucatan Rojo Berbere Besar Biscayne Citrus Rub Cajun Black Calico Fish Rub Caribbean Spice Chili Powder - Ancho Chili Powder - Chipotle Chili Powder - New Mexico Chimichurri Spice Chinese Five Spice Cinnamon Toast Spice Creole Seasoning Cuban Spice Curry - Capetown Masala Curry - Caribbean Curry - Continental Curry - Kashmiri Curry - Madras South Indian Curry - Pakistani Curry - Poudre de Colombo Curry - Singapore Curry - Sri Lankan Curry - Tandoori Dukka El Greco English Beef Rub Fajita & Taco Spice Fines Herbs Garam Masala - Indian Garam Masala - Kashmiri Gomasio Gulf Coast Boil Habanero Garlic Pepper Harissa Hawaij Herbes de la Garrigue Herbes de Provence Italian Herbs Italian Sausage Mix Jerk Rub Kharcho Khmeli-Suneli Lemon Herb Pepper Masala - Chaat Masala - Kala Masala - Sambar Masala - Tikka Mayan Cocoa Melange Classique Mole Ole! 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Piri Piri Smokin' Hot Garlic Pepper Middle East Baharat, Arabic Besar Hawaij Zahtar - Israeli Zahtar - Syrian North America Bar-H Beef Rub BBQ Rub - Fin & Feather BBQ Rub - KC Tailgater's BBQ Rub - Memphis Beale St. BBQ Rub - Smoky BBQ Rub - Tarheel Cajun Black Cinnamon Toast Spice Creole Seasoning Gulf Coast Boil Lemon Herb Pepper Montreal Steak Spice Poultry Rub Pumpkin Pie Spice Salt Free Herb Mix Salt Free Seasoning Seasoned Salt - America's Seasoned Salt - Cajun Seasoned Salt - Celery Salt Tofu Scrambler - Chipotle Tofu Scrambler - Curry Tofu Scrambler - Garlic Herb Tofu Scrambler - Shiitake Tofu Scrambler - Thai Leaf Teas Chrysanthemum - Jing Shang Tian Hua Green Peony - Lu Mu Dan Jasmine - Bai He Black Teas Assam Darjeeling Earl Grey English Breafast Golden Monkey - Jin Hou Irish Breakfast Keemun 1132 Lapsang Souchong Northwest Tea Time Red Peach - Hong Tao Mao Feng Russian Caravan Chai Teas Chai - Chipotle Chai - Herbal Chai - Northwest Chai - Roast Chai - Sweet Green Teas Dragonwell Genmaicha Gunpowder Jasmine - Dragon Phoenix Pearl Yang Xian Mao Feng Herbal Teas Chamomile Copper Lemon Damiana Emerald Mist Floral Sonnets Hibiscus Honeybush Lemongrass Licorice Root Moroccan Mint Peppermint Rooibos Yerba Mate Oolong Teas Anxi Oolong Bai Hao Golden Lily Phoenix Oolong Ti Kuan Yin Yin Hao Jasmine Pu-er Teas Pu-Erh Toucha White Teas White Peony

With Real Estate they say, location, location, location.. Great BBQ is guaranteed with Great Ingredients, Ingredients, Ingredients and a KK of course.. Last trip Stateside I loaded up from World Spice Merchants in Seattle. They are online: http://www.worldspice.com This is not a store that just carries spices it's a store completely devoted to bringing the freshest, best quality spices from every corner of the earth. You can request them ground when your order is bagged or sent whole so you can grind as you use them.. With the blends, I separate the powders from the solids then use a bullet grinder for the big stuff and Cozy's grinder for the tough stuff and seeds. The result is flavors and aromas that blow away commercial spices... They are also masters in pairing spices together.. They have great combinations that are unexpected.. They all have no salt so you can use Dave's brilliant weight your meat and then calculate your salt.. 0.6% is what I'm using. Reasonable prices too.. When I just ground up some Cardamon Seeds the aroma and flavor was 80% stronger than the store bought ground cardamon I have.. The dried parsley actually has oils that come out when ground on a stone.. Best Tri Tips ever.. Hundreds of items from exotic salts to spice Mayan Coco.. Their smoked chilies are out of this world.. The Smokin' Hot Garlic Pepper is awesome is the powdered Worcestershire and Poultry Rub.. I'll move this to product links in a little bit .. Wanted everybody to see this.

Rib bounce test..just want cracks and a little tearing.. When you get ready to take your first peek and check for done-ness.. That is a BBQ term yes? I grab the ribs from the side with a my tongs.. grabbing about 40% of them. I do a gentle bounce.. if undercooked they will be ridgid.. They are ready when they just start to tear from the bounce.. Tearing and breaking is a bit too far.. You just want cracks and a little tearing. This will give you bite and still pull clean off the bone..

Three shafts in the box that was in the charcoal basket

Re: High Temperature Proceedure

KK site got 2245 unique IP hits yesterday. I was very pleased to see that the KK site got 2245 unique IP hits yesterday. I think this is an all time high.. I was also very surprised that last week was all in the 600's ending on Monday at 755 hits.. I have no idea what caused the spike on Monday.

Re: Heat Deflector Absolutely but it will need to come from Indonesia.. The terra cotta plant saucer is probably better as just the UPS ground freight will cost much more.. I've sent you an Email.. Dennis

Komodo Kamado on CNBC's Today Show Aug 31st! Tomorrow the 31st Chris Lilly will be doing a segment on CNBC's Today Show about BBQs.. He will be extolling the virtues of Ceramics.. Komodo Kamado in particular while Fast Eddy talks about his wood pellet fired smokers... I think it's going to be a Komodo day!

Re: Pried the truth out of her.. So what else was purchased at the import store??? !!!! It was actually a conspiracy to cover up the purchase of another pair of soccer shoes for my 12 year old boy.. Third pair he's carelessly left laying around and lost.. But I spotted them and everything came out in the wash.. Of course I would have got him another pair but I did tell him when I bought the second pair if he lost them he would be playing soccer in his tennis shoes.. I must have sounded convincing. Tough Love!

Re: First Brisket Great smoke ring.. Congrats.. It's a great feeling to nail your first brisket.. especially when you hear about all the problems people have with them..

Put the meat in once the smoke cleaned up.. at about 180º before the body was heat soaked but with the dampers set to what I know is about 260-280º ran it until the meat hit 150º and and then cranked it up to about 375º to brown things up and to try to get the skin a bit crispy... Pulled it out when the meat hit 170º

I'll have this done in the next few days.. Thanks for the idea..

Pried the truth out of her.. After convincing here that it was not fair not to divulge the info it seems there was a little smoke screen used here.. The bone in Steak was $38. The story was to distract me away from what else she bought to total $246 at the imported food store.. The idea was to make me think she spent $70-80.. She said there as another one there frozen.. I think I'll have to pick it up for a rainy day..

Dave is going to have to tell us what this is because Sai came home with it sans the label because she said she did not want me to know how she paid for it.. I even tried to find the receipt to no avail.. It was almost 3lbs.. big and thick. 0.6% salt by weight (thanks DaveB) Freshly ground black pepper (thanks Cozy/Grinder;-) Fresh dried parsley (thanks World Spice) Meat was still a little cool from the fridge. Guava wood smoke at 230º indirect Pulled at 124º using only the Guru probe Drizzled with EVO infused with chilies.. Upper grill inverted down below at 650º little bit less than 1 minute per side. Photo is worth a thousand words here.. My son said he wants to eat these all the time.. The uniform texture from the reverse sear was really obvious with this big a cut of meat..