Garvinque

The dark soy sauce is key to this recipe adds a mushroom flavor to the dish, and soon as I mixed the ingredients it smelled like I was in the Chinese restaurant.

which one would prefer to use stone or steel? Pizza, baking bread etc.

I have a 14 inch Pizza stone, 14 inch baking steel round, and a Lodge 14 inch pizza pan but haven't used all three together to see which is better. Most of you probably don't have all three but if you have at least two of the three which do you prefer? P.S. the baking steel is 1/4 inch thick Garvin

Nicely done Jeff, everything looks great! Garvin

Here is some beef lo-mein with the carbon steel wok: Garvin

As for Amazingribs.com they want to scream at you that resting meats has no value because their research says it ok to just cut right into meat when every other site, chef, book says the opposite and aversion to Kamado's and they seem to me to push products that sponsor their site. Garvin

Again HalfSmoke thanks' for leading me here, I have five sites I used to frequent Weber Bullet, Weber Kettle, SmokingMeats.com, Kamado Guru and here. I found since I have join both the Guru and Komodo Kamado's sites I haven't been on Weber Bullet at all, have cut down on Weber Kettle and have settle on Kamado Guru, SmokingMeats.com and Komodo Kamado. I will probably stop the Weber Kettle site even thought I still have a kettle because what I learned from that site I have also gotten from the Weber cookbook. I like smokingmeats.com because they have some good info from time to time, but the guru and komodo are really the sites have come to most. On this site especially we have people who act their age not their shoe size(Prince) and having a difference of opinion is not a bad thing. With the Guru I would say the same for the most part and there are more references to check out. Both sites have me saving up to buy a KK for my birthday this May and I can't say any other site I have been has me wanting something so bad. Garvin

Thanks' HalfSmoke!

Can you link me up?

So I have an rub recipe that took two years of adding and subtracting ingredients to come up with I have now. My question to you fine people how to double this recipe without overpowering it. I tried to find some examples on the net and found this. There are some very smart folks on this site would you agree or disagree with what I found? When increasing salt, pepper, dried herbs, and spices multiply by 1.5 the original recipe amount called for to calculate the new amount needed to double. When increasing the chiles. red pepper flakes, cayenne pepper etc is to multiply by 1.25 the original amount to calculate the new amount in the double recipe. I have coffee in my rub 3 TBS worth, do I add 6 TBS or do 1.5 or 1.25 to double amount of coffee added? Garvin

It's funny because they site Amazingribs.com and they don't believe in resting meat. It was an good read and I believe it all. Garvin

Here is what you'll need! Serves 2 Ingredients 2 tablespoons butter 2 cloves garlic, chopped ½ medium onion, chopped 5 ounces spinach 1 teaspoon salt (for spinach) 1 teaspoon pepper (for spinach) ⅓ cup breadcrumbs 4 ounces cream cheese ¼ cup Parmesan, shredded 2 tablespoons dill, chopped 1 sheet puff pastry, softened to room temperature 1 salmon filet 1 teaspoon salt (for salmon) 1 teaspoon pepper (for salmon) 1 egg, beaten Preparation 1. Preheat oven to 425°F. 2. In a pan over medium heat, melt butter. 3. Add the garlic and onions, cooking until translucent. 4. Add the spinach, salt, and pepper, cooking until spinach is wilted. 5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. 6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. 7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. 8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. 9. Brush the beaten egg on the top and sides of the pastry. 10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. 11. Brush the top again with the egg wash. 12. Bake for 20-25 minutes, until pastry is golden brown. 13. Slice, then serve! Enjoy! Garvin

For the starter: 1/2 cup warm water 1/2 cup flour 1/2 teaspoon dry active yeast - mix well and refrigerate overnight For the dough: 1 package active dry yeast 2 teaspoons sugar 3/4 cup warm water - mix and let stand 15 minutes - add starter from day before (reserve 1/4 cup if you want to keep your starter going), plus: 3 tablespoons lard 2 teaspoons fine salt about 3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour and 1 1/2 cups bread flour) water to spray tops of loaves Enjoy this bread! Garvin

Can't wait to see the set-up with the KK and the finished product for both the belly and the ribs! Garvin

Good looking bird Charles, what's the largest bird you done? Garvin

Congrats on your purchase!

Maybe with the mushroom and bacon you can use prosciutto since its thinner than normal bacon! Garvin

Good to see you use the steak and asparagus skewers. those steaks you trimmed out wow! Garvin

I will pay the shipping charges

Ok that's just Owner's abuse and he or she should be stripped of ownership and it sent to me Even my cheapest grills never looked that way!! Garvin

Have you tried making corn tortillas IMHO are so much better than flour? Garvin

Bosco did you buy the two KK together and if yes why?

The breed of chicken is over the egg produced, the easter egger is the one that normally will lay a green egg. Garvin

It might be this breed they lay blue and green eggs and remember the color of the egg is just that the color will not affect the actual taste. The breed is called Ameraucana but ask the vendor because there is another breed that lays them too!

Congrats! Welcome to the forum great bunch of people here to learn from. Garvin