Amphoran

Ooooooooooh!

So Jeff, What's in the small crate? Did you get a 19 AND a 23???

Yes, I always cut an x through the flat side. That rotisserie idea sounds perfect! I'll have to run out and get some hardware cloth...

What I remember from the Austrian Christmas markets was that they roasted them over a charcoal brazier. I remember the guy turning them frequently with some tongs. You might want to get a moderately small fire established, and try roasting them direct on the lower grill.

Carbon steel rusts, and makes the stainless rust, too, when in intimate contact.

I got a twelve-pounder in with a bit of squeezing, width-wise. An old-fashioned turkey could go bigger. You MIGHT be able to get two twelve-pounders in lengthwise; there's a lot of space at either end of the bird. Mike

As the leaves drop and one can see into the trees more clearly, one can suddenly discover one of mother nature's dirty little secrets - the squirrels are NEKKID! Fortunately, somebody is doing something about this moral menace..... http://www.squirrelunderpants.com/

I had Dennis ship me some with my flooring, so I'm good at least through the Winter. Probably ought to close this thread. If you get one going next year, I might want to participate. Mike

I did a prime rib last Christmas (13 lb) on the main grate. 300 grill to 120 internal, then ran it under the broiler to sear the surface. My wife says it was the best beef she ever had. Go for it! I can't speak to a K, but on a KK, if you open the bottom and top dampers wide, it can climb from 300 to 550 in a very few minutes for the sear. I'm not sure you would need to take it out and put it back in. Mike

Looks absolutely scrumptious!

I was looking at the BGE, which several friends have and love, but was concerned that the capacity wasn't there for a big crowd. Began internet searching, found Primo and several other eggoid items, including several claiming to be the "original Japanese Kamado", and on one of their forums came across a posting with a picture of a Mexi-K saying how wonderful it was. That prompted a new search, and one of the hits was this forum. The tone here was different than any other I had seen, so I hung around and lurked. Pretty soon I was hooked, then the KK arrived and I found out what really hooked meant! Absolutely no regrets

Are you sure that the gasket is tight? I've seen leakage around the lid gasket keep my temperatures higher than desired. Another possibility is that there is some other source of air into the cooker low down - does it have an active guru port? I found that having the guru's damper shut about halfway resulted in a minimum dome temperature of about 300 by natural draft. On the subject of rapid vs slow heating up - there can be a dowside to coming up rapidly - if you overshoot, it takes a ceramic a lot longer to cool down than it does to heat up. My normal procedure for a low and slow is to fill the basket and start three points with the torch until they're just barely glowing. I then open the top damper several turns and open the door damper to about twice as wide as I would have it to maintain temperature. Usually in about 20 minutes I'm sneaking up on the setpoint, so I close down the top damper to about an eighth of a turn open and set the lower damper to its final position.Let things heat soak for another half hour or so and make any final tweaks as I put in the butts. Cheers, Mike

I made DJ's unit, and haven't used the mapp torch since - This throws plenty of flame with propane! Mike

Fresh Coho is in in Pugetopolis, so last night I cooked two (hypothetical, my camera battery died) 3-pound fillets. Rubbed with Raging River, cooked at 225 for 90 minutes. Delicious! Soon I'll try a high temperature sear approach. Mike

Ribeyes Sunday and three racks of ribs Monday! Mike

I believe it is the most recent Supreme model

Right. Beermaking supply places sell that, its called the carbonator. And, as promised, here's the version of the recipe for seltzer bottles: Bitter Enough Tonic Water (1 liter) Stock Solution Dissolve the 325 mg (contents of one standard capsule) of quinine sulfate into 1 liter of filtered water. If the quinine will not dissolve completely, its OK; capsules or bulk powder are much better than tablets because the talc in the tabs is not good for the clarity or flavor of the drinks. Tonic Water Mix 5 Oz (140 ml) of stock solution, 5 tsp (25 ml) of sugar, and juice of ½ lemon. Put mixture in bottle and fill to 1 liter with cold filtered water. Carbonate.

Yes. The original recipe I started from was to make up a concentrate that you could dilute a bit at a time into 1 liter seltzer bottles. I'll post that when I get home and can get at it. The reason to go to a keg or mini-keg is that those are much cheaper options over time. More upfront expense, but you don't pay for those expensive CO2 cartridges all the time. If you only go through a few liters a summer, though, the seltzer bottle would make sense.

almost any homebrew supplies store (and there are many online, too) will have stock of 3 and 5 gallon soda kegs, along with carbon dioxide cylinders, regulators, etc. You simply fill the keg, attach the hose from the CO2 cylinder, and shake! There are also 4 liter "mini-keg" systems available. Here's a link to one good source: http://www.williamsbrewing.com/HOME_KEG ... MS_C44.cfm

I dry aged in a refrigerator, sitting on paper towels for 9 days. It did lose weight, but not 25%, and the flavor changed. It was very tender, but I didn 't save half of it not dry aged for a comparison. My wife, who is no big beef fan said it was the best prime rib she'd ever had. We agreed that it was well worth the time and effort. Here's the thread where I got the method I used: http://www.komodokamado.com/forum/viewtopic.php?t=1005 Mike

I wasn't challenging, just speculating. The only thing I've dry aged was a Prime Rib, and it didn't lose anywhere near that much, but of course the aspect ratio is completely different. I will try it the next time I tackle a brisket; mine was tender and juicy, but not like pudding!

It is possible that a good part of that weight loss was trimmed off fat. I did a choice packer's cut for the 4th, and 12.5 pounds came down to just a hair over 10 just from trimming the fat on the sides and around the point.

Anyone else in Pugetopolis interested? Mike

I know I'm relatively close to Naldo; is there anyone else here/interested in the Puget Sound area? I'd be up for part of a pallet. Mike

What's the weight of a box, and how many boxes to a pallet? I'm assuming that a pallet would be a multi-year supply for an individual.