Garvinque

If I am lucky I will live as long as my grandparents both are 103 and in the past year are just starting to slow down. Both have good memories

Is that why your both Senior Members-LMAO

I know I don't yet have a KK, I would like to see an accessory for cooking Chinese food in a KK! I have read where some people not here that don't think it's safe to wok cook in a Kamado, but I have posted a video at Kamado Guru of a gentleman who was rocking one in a KJ. So I would love for Dennis to come up with a spider or something similar that would make cooking Chinese food on a KK fun. I will post here the video which I posted there. Garvin

From your mouth to you know who!

Yeah, I will be turning 49 with a new toy that feeds me!

I have been going thru some past posts, and I know I will be applying some of your cooks to mine! May can't get here fast enough for my KK purchase!!!! Garvin

I posted the recipe due to another post about who doesn't like cake and ckreef said he wasn't a big cake eater but like cheesecake, I remember my co-worker bringing in this cheesecake! So I asked her yesterday for the recipe and posted it because it was so different and good, but I will be making one soon. Garvin

You would need to buy the new 42 inch Komodo and tell your children this is for me to be cemented in Garvin

That's my father's philosophy buy the best the first time around, he didn't mind when the price of those things would drop his thoughts was so I still was ahead of the game. My mother's brothers would mess with him because he would buy only German cars, and his response to them was when American car companies start making better cars he would buy them. He now owns a GMC truck- Garvin

When I first made this my thoughts was what the heck am I going to do with the rest of this! The person who created this made suggestions of using in stews, and soups, I thought chili and my guess is you can freeze it I didn't because I new I was making chili later that week. The other times this sauce was made the puree usually made it way to the trash after sitting the fidge for a week or so! Garvin

I would suggest just making every time you want some, then the heat is more mild!

As you continue to build the sauce each application gets a little more heat, but when I use it for example with pork ribs I use a sweet rub that helps balance the heat and if I am doing beef ribs both my rub and this sauce has heat for their is something about beef and heat that pairs well! Garvin

Yes, but being here in NY I tend to try to buy as local as possible! As you said for my Dad not to expensive!!

I know this question was asked back in August, but America's test kitchen says to pour dripping into a cup or jar and place in fidge until fat forms a solid and skim off the fat and what ever juice is left i.e. 1/2 or 1 cup mix with your favorite bottle sauce in equal portions. I've have tried it and it is really good. Because I wrap with foil and add about 1/4 cup of beef broth or beer to brisket I usually get about a cup of juice after I skim the fat and I add a cup of sweet baby rays and mix

This sauce is not my creation but I made it my own by building upon the first batch made. If you follow the recipe it will make about 2 cups of sauce but I double the recipe so I can get 4 cups of sauce. I take 2 cups of the sauce an freeze it for the next batch I make, I build upon the flavors each time the sauce is made. So when the next batch is made I make it just as the recipe calls for and when sauce is about ready to take off the stove I add the original batch to it. Once that is incorporated into the new batch I again pour off 2 cups and freeze and use the remaining 2 cups for what ever was cooking, ribs, beef short ribs etc. See where I am taking this each batch of sauce has some of the original in it and the flavors intensify making for some serious bbq sauce. Ingredients: 1 1/2 cup of orange juice 1 1/2 cup of tomato juice 2 TBS Honey 1 TBS Chipotle puree* see below 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp ground cumin 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dry orange peel In a sauce pan over med heat combine orange juice and tomato juice and simmer for 20 mins, then add the remaining ingredients to mixture and simmer for 10 mins more. Cool and put a container until needed or use right away with some pork ribs etc. Chipotle puree- Take a can of Chipotles in adobo sauce and place in a blender and puree until smooth. This keeps in the fidge for about a week. I add to chili recipes for added heat. Garvin

A friend from work brought in a few months ago some Italian cheesecake and it blow my mind never had this version before, so today I ask for the recipe and here it is! Ingredients: 2-8 oz packages of cream cheese 1 16 oz ricotta cheese- small curd 1 1/2 cup of sugar 4 eggs 1 TBS Lemon Juice 1 tsp Vanilla extract 3 TBS Corn Starch 3 TBS All-Purpose flour 1/2 cup melted butter, cooled but don't reform into solid 1 pint Sour Cream Her cake didn't have a graham cracker crust, her spring form pan was just greased, but I will use graham crackers for mine. Preheat oven to 350 degrees or Kamado Mix cream cheese and ricotta cheese until well blended, then stir in the rest of the ingredients but wait to add sour cream until the others are well blended then stir in sour cream. Pour into your spring form pan either with graham cracker crust or not but if not using graham crackers as a base make sure pan is well greased. Bake for 1 hour and then leave in oven-(off) for one hour more. Serve chilled. Garvin

Just thinking about a gift to my Dad without going and purchasing and then shipping it to him. That package of meat would give him and his girlfriend about 4 great meals. If I add up the cost of going to Whole Foods and purchasing then having UPS box and ship my costs would be the same. The Madison Avenue package is the one I'm looking at getting for him.

I place this question here because all of you KK owners will cooking on your KK, so here's the question do you feel this is a fair price for this package from Lobel's? The price for the combo package is $149.95 and it's USDA PRIME, The price for Nature Prime is $169.95 and the price for American Wagyu is $348.95! The USDA Prime Madison Avenue package includes: 2 (5 oz.) USDA Prime Filet Mignon 1 (10 oz.) Aged Boneless Strip Steak 1 (22 oz.) Aged Porterhouse Steak They also have what is called the Weekender and consists of the same cuts of meat but more portions and the meat is slightly larger! Weekender This customer favorite collection of classic steaks is available in two sizes in either USDA Prime Beef, Natural Prime Beef, or Wagyu. The Weekender I package includes: 2 (8 oz.) Filet Mignons 2 (12 oz.) Aged Boneless Strip Steaks 2 (22 oz.) Aged Porterhouse Steaks This package is $309.95 USDA PRIME

Love the pooch, I had a female shepherd when was young boy best dog ever! Did she have a surgery of some type?

Has anyone heard of the Paul Newman Burger? It's has an 22% fat to meat ratio and the beef chosen is Brisket and Chuck Round! I once saw a short video of a chef from either Rhode Island or Conn make one but I thought he used three types of beef, it's been a while since I saw that so I can be wrong with my memory being with it is I thought he said he added veal also. If you have heard of or cooked one can you confirm the meat ratio with the brisket and chuck round-maybe veal? Garvin

I have the Planet BBQ book of his and it's awesome with all the ways people around the world grill!

Disclaimer on the recipe, while my mom give it to me and she has been using for the last 20yrs the recipe was given to her by her second husband's mom! And when your making the starter for the first time the fruit doesn't need to be cut unless you feel the need. It's when your making the cake that the fruit should be chopped so you don't have seriously big pieces in the cake. Garvin

It really is! The first time my mom made some I was not really feeling fruitcake, but after she explain to me the difference between the two and I tried a piece I never look back. I posted the recipe for the starter and the cake in baking section on the site here and Kamado Guru! If you can find someone with an extra starter you will only have wait 30 days but if your starting from scratch it's almost 60 days. Once you have a starter built you should never run out and the process is only 30 days. When you read the recipe you will understand the wait time give it a try you will not be disappointed! Garvin

I like Charles, and guess the longer you let sit in fidge the more of a natural sourdough taste you will get? Less is more when it comes to pizza topping! Garvin

If you already have a starter prepared -the cake will take 30 days to complete, but no starter it will be about two months to complete. The starter recipe will yield about 4 pints of starter keep one for yourself and give the other three to friends along with cake recipe, it's a recipe that keeps on giving! Starter: 1. One 20 oz can of pineapple chunks-Drained 2. One 16 oz can of apricots-Drained 3. One 16 oz can of peaches-Drained and cut into chunks 4. One 10 oz jar of maraschino cherries, Drained 5. 1 1/4 cup of brandy 6. 1 1/4 cup sugar Combine all the ingredients in a large jar "Don't tighten lid, jar can burst" you can use cheesecloth or paper towels with a rubber band, stir ingredients and let stand at room temp for 3 weeks stiring 2-3 times a wk. After the 3 weeks drain the fruit and keep liquid this is your starter, should have enough for 4 pints 3 to give to friends along with the cake recipe and 1 for yourself. Ingredients for the cake: Don't drain liquids this time 1 pint of starter, 16 oz can of peaches, 20 oz can of pineapple tidbits, 2 jars of maraschino cherries-Drain these and coarsely chopped, 6 cups of sugar divided. 8 eggs, 1 1/3 cup of veg oil, 2 boxes of yellow cake mix, 2 boxes of instant vanilla pudding, (2 cups of chopped pecans or walnuts or half & half), 2 cups of sweetened flaked coconut and 2 cups of raisins. Now let's start the cake: Day one: Pour pint of starter into a large jar with can peaches with liquid-cut into chunks, 2 cups of the sugar and stir the mixture cover jar and stir once a day for 10 days. Day ten: Add pineapple tidbits along with liquid to the jar, add two more cups of the sugar and stir to mix, cover and stir once a day for 10 more days. Day twenty: Add Drained and Chopped cherries to the jar along with the remaining 2 cups of sugar and again stir mixture and cover for the last 10 days stir once a day. Day thirty: Time to bake your cakes, grease and flour two 12 cup bundt pans preheat oven or Kamado to 325, drain fruit from liquid keeping fruit for cake and pour off liquid into 4 pint jars this is more starter to give out and remember to keep one for yourself again. The starter can be frozen until ready to make another cake. Combine eggs and oil in a mixing bowl mix well, add cake mixes and the instant pudding and stir until combine, stir in the reserved drain fruit, nuts, coconut and raisins. Divided between the bundt pans and cook for 60 to 90 minutes or until a toothpick comes clean. This is my mom's recipe-Enjoy! Garvin