Pequod

Exactly the reason for my question.

My head was a lot smaller then. Or my glasses were much larger. Hard to tell which. And I was a lot younger. Dirt poor. No KK.

Busted? Sent from my iPhone using Tapatalk

Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/

Can't quite read the labels. What are the rubs and sauces?

I'm loving this knife. Feels great in the hand. A definite step up from my old Wusthoff Classic.

This is a pork tenderloin tapa that is loaded with flavor. The rub ingredients: The finishing sauce ingredients - honey, lemon juice, and garlic: Mixed up -- the garlic is finely grated: Chopped some fresh oregano for finishing as well: The victims. They yielded their silver skins with nary a whimper: Chunked up into small bites, and rubbed: KK lower grate, hot fire, and my favorite Weber grill pan made this quick work: Tossed with the finishing sauce and topped with fresh oregano. Super easy and super big flavors.

@ckreef - Going to make this on Sunday. Just to be sure, the sea salt is large grain like Maldon, not fine sea salt, correct?

We did exactly the same thing, although I used Dizzy Pig Bayouish to blacken ours.

Very nice!

Some questions to help us diagnose: You have a 23" KK, correct? You're using the grill shaped baking stone on the upper grate as shown here? http://komodokamado.com/collections/23-ultimate-accessories/products/baking-stone-23-special-23-lbs Do you have the upper grate pushed to the back so the dome closes cleanly and the thermometer isn't touching the stone?

About as perfect a hunk o' meat and cook as you can get.

Looks great! Did you do that on the upper grate?

You can use any of the pro series probes with the Smoke. I picked up two of the straight penetration probes so that I have the option to use two meat probes when I don't care about grate temp. In case you haven't noticed, these probes are currently discounted 30%: http://www.thermoworks.com/Handheld-Probes/Probes/Pro-Series

It's a Kurosaki Megumi Gyuto 210. Selected with wife at D.C. sharp, a Japanese knife shop downtown. Held them all and this one stood out. Terrific knife.

Did a reverse sear prime rib today. Using the cold smoker for the first hour with some whiskey barrel chips. Used the flat surface of my Grill Grates on the lower grate for the sear. Worked like a charm and kept the flare ups at bay. Resting. Sliced. Wall to wall medium rare. Made some sourdough too (of course). And some smoked, planked Camembert to spread on it. Nothing says "Christmas" like pepper jelly and jalapeños. Wife made a celery root purée and kale salad. Delicious day!

Merry Christmas y'all! Thanks for making it fun. Speaking of which, I think the fam is telling me to get cooking...

Realized that! I should let the technology take over selecting my photos and posting them. If I could only get it to write my posts and hit the "submit" button I'd be set.

Just discovered a "Memories" feature in the iOS Photos app which makes a video out of selected photos. This is what it produced with minimal interaction on my part. I've been giving my KK a workout.

My problem is with the spaghetti cutter. It creates double strands that don't want to separate. I'll have to play around with hydration and thickness. Maybe I'm rolling too thin.

Definitely butcher paper for brisket. Can't remember the last time I used foil for anything. @boscoare you also wrapping your pork butt with butcher paper?

Very nice! I made fresh pasta today as well, although not with freshly ground flour. Don't have a grain mill...yet. What do you use to cut the spaghetti? I use the spaghetti attachment on my Atlas Marcato, which does a decent job of rolling, but not such a great job of cutting.

You're welcome!

The Bouchon Bakery book suggests a combination of river rocks and metal chain in a hotel pan pre-heated in your home oven, then introducing the water using a super soaker. Whatever gets you the thermal mass will work.

Can't claim to have invented it. @Syzygies posted the technique originally, although having trouble finding his thread. My first thread is here: It's based on the method for creating steam described in the Bouchon Bakery book. Bottom line is that artisan bread making benefits from steam. Professionals use steam ovens. Covered pots - the CI Dutch Oven technique - are all about trapping the moisture in the dough to create a steamy environment. This is just a method for making a steam oven without a CI DO.