DennisLinkletter

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..

It all helps.. Thank you VERY BIG! It all helps.. Thank you VERY BIG!

Yes, Very much like oysters..

Thank you VERY BIG! Thank you VERY BIG!

Carpe Diem! She would not ever get near me.. Almost would not talk to me after I ate the second one back at the village! Carpe Diem!

When I put up the new site I ignorantly changed some things that affected my Google rankings.. Big case of live and learn... I'm trying to rebuild Komodos web presence.. I'd really appreciate any mention of Komodo without sounding like spam on any blogs, forums or sites in general.. with web address a big plus. These are called Backlinks and are very important for google rankings.. Those with Facebook accounts may want to join the new KK group. Komodo Kamado Refractory Cookers (BBQs) There is another one that I'm trying to get erased.. This is the correct one. And for those of you who actually Twitt on Twitter I'm going to try to give that a run also.. http://twitter.com/KomodoKamado Thanks for your help..

Eating A bivalve ShipWorm (mollusk) This is probably too much for the average person who actually cooks their meat.. But when asked why I did not post this here I had not answer so here goes.. http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DfJS6WN2GSW8&h=16ba7 http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DAHcHNoOyv5I&h=16ba7 Bizarre Foods Got Nothing on me Baby!

Re: coal vs. charcoal and high heat The primary development goal for the KK Gen II OTB was to use the best methods of fabrication and the highest quality materials and to overbuild everything. That way it will last longer than it's owners.. Over kill to last forever. The refractory hot face is designed for blast furnaces and rated to run at 2,200ºf But that is in a very different configuration which can easily accept the expansion created at these high temps.. Komodos have a lot of metal in them that do just fine at traditional cooking temperatures but can cause issues at high temps.. We try to channel the movement into expansion cuts but nature does not always cooperate.. There is a difference between spiking up to 800º for 5-10 minutes of searing and taking it up to 800º for hours.. The first problem is that the acrylic insulation that uses nano ceramic spheres is very efficient and will hold in a lot of heat.. This heat will eventually exceed the 530º peak operating temperature of the material.. Another potential problem is that repeated opening and closing of the lid exposes the food grade gasket to more high temp airflow than is probably long range good for it.. It is ok to 530º and has almost no exposure when the top is closed and latched.. Komodos are NOT designed to run at high grilling temps for long periods of time with the top open.. best to keep the lid closed as much as possible. So I guess the answer is yes and no.. If you want to cook a few pizzas every now and then and then choke it back down fine... If you want to bake more than a few pizzas or bake them all day long for a party absolutely not. I think you will find that on the top shelf you will brown everything but the thinest pizzas before the inside toppings and thick crusts are cooked.. I always thought that 700º was the ideal temp until I tried 600-650 for 2 more minutes and have found that to be the magic temp for a KK with a thick KK baking stone.. I think you will find that 800º is great for cajun blackened pizzas..

Going back thru and reading some old posts, I found FM's request for a hot grill hanger.. How's this look guys? One Grill hung.. Two grills hung.. Three grills hung.. (Note the fit and finish of the rod ends on the grills;-)

Re: Week of Thai Classes I think that eating Thai food has somewhat ruined my love for a lot of western food.. It's just not stimulating enough literally.. As most of you know, there are actually taste buds assigned to the four basic flavors.. Salty, Sweet, Acid and Spicy (heat) In the west we try to cover two with Sweet and Sour but int he west one usually overpowers the other.. not much skill in the balancing.. With many Thai dishes they use all four in perfect balance and so with every bite you have ALL of your taste buds firing.. Much more basic stimulation regardless of the flavor.. Maximum Oral Stimulation! (let's leave that alone;-) After living and eating with a Thai for years.. Many simple western dishes like poached this or that with creme sauce just are boring... Where's the oomph? In Thailand, the standard condiment tray has all four.. Fish sauce for salt, plain sugar, vinegar with chilies and dried chili for heat.. These are sprinkled over dishes to adjust or boost flavor.. Sai is great at tasting something and then adding the condiments to balance.. Sounds easy but it's an art form.. Most westerners go to Thailand and can't eat the local food because it's soo spicy.. The problem is that they don't understand how to eat it.. Most Thais can not afford to only eat meat and vegetables.. about 85% of the meal is rice.. The spice meat and vegetables need to give flavor to all this rice.. If you eat them without mixing with rice of course it blows your socks off.. Since you can't tell Americans how to eat your food the Thai restaurants they tone the food waay down so us ignorant Americans can enjoy it.. Same flavors just designed to be eaten differently.. Hotel and tourist food there is the same thing.. In fact they won't serve a westerner (farang) "real hot for Thai" food even if they ask for it.. I need to say I want the dish with let's say 8-10 chilies.. or for "real hot" I'll get one. And they will still bring it with 3-4 some of the time..

It was all ribs in the tupperware, on the lower level and in the rear of the upper. I just realized that I had those four chicken legs in the fridge too so they got the same treatment.. The Ribs were from the local market and they always look like they were cut with an outboard motor..

Thai Pork Ribs Top right to left Finely chopped Cilantro Thin sliced small red onion Thin sliced garlic Lower Right to left Thin sliced lemon grass (only the inside) Thin sliced Lime leaf Finely chopped ginger Finely chopped Italian Basil 8+ heaping tablespoons or more Mae Pranom brand - Chili in Oil Used for Tom Yum 30% sugar 15% salt 10% oil 9% Onion 9% Garlic 9% Dried Chili 9% Dried Shrimp 6% Tamarind 3% Shrimp Paste Refrigerate over night Cooked at about 280º until tender.. You eat everything.. awesome flavor.. As good as ANY ribs I've ever eaten..