culibaly

Well, I like to heat with wood, I like to grill in my new baby and I like to take my photos also with ancient techniques, using strange celluloid films and silver... but surely some of my friends will take digital pics...

Yesterday she arrived - can´t help, she is so beautiful, she must be female. So everybody who wants to take a look - you are welcome!

This is a tajine, an ancient ceramic cooker from morocco.

It is made from clay and has been burnt at very low temperatures. That´s the reason why you can put it on the stove and t doesn´t crack, it can stand large temperature differences. Using it on a stove or in the oven is only half the fun, you can use a mejmar as well, a little charcoal / wood grill like this one:

An hour before you start cooking you water the tajine, fill it with what ever you want to cook, especially things to braise, any kind of goulash. You build a dome inside with the hardest parts which need the most heat at the bottom (potatoes, meat) and the smoothest on top like tomatoes or olives. On top of the lid there is a little cavity that is to be filled with water, that cools down the steam inside and lets the steam circulate.

In morrocco they often cook meat together with sweet fruit like dates or quinces.

From my experience, the results are best when you do not add any liquids but only the water inside the tajine and the ingredients and a little bit of oil. Then you may only need a small fire with low temperature. So a tajine is perfect for "low and slow" cooking.

If you look for a tajine, get an untreated one without varnish - the varnish for low temperature burnt clay contains led - you then should not use any acids (vinegar, wine, lemons) for cooking.

Somehow I knew your kamado was to good for a Pumpernickel...

But I will outwit you! Maybe I drill some holes in?

Thanks for the nice welcome.

I think there are not so many german BBQ or grill recipes yet, because Germany is a developing country in that. Mostly germans do Bratwurst (grilled saussage) and pork-neck, indirect grilling and a closed grill with any kind of dome is mostly unknown. But I will try to find a way for a Haxn on my KK once he is here.

What I am looking forward to do is Pumpernickel, a nearly black bread made out of rye, water and salt without yeast. You need a sour paste for that. Once the paste is ready, the baker used to put it in the wood fired oven before he went home - he started baking at 160°C and took it out the next day at room temperature - so modern recipes with 10 hours at 120°C are not really exact. I hope the kamado doesn´t keep the temperature that good , so that I can arrange a steadily declining temperature.

So my Komodo artpiece should be somewhere in a ship on its way to Hamburg Harbor and then be trucked to Freiburg.

Some 18 months ago I saw the big green egg in a catalog and it caught my attention. As they mentioned the term Kamado, I googled for it and I found out quite quickly, that I do not want a green egg or an imperial but a Kamado. I was pretty close to ordering one, when I read some terrible remarks on the K7 in the net about off breaking tiles etc.

Difficult to find out whom to trust - I am confident to have chosen right.

As far as I can see in this forum, my komodo will be the first in germany - so another white spot disappears from the map. Yet I do have some experience in ceramic cooking with using a tajine with a mejmar, a pot made from clay and fired with a little charcoal stove - an old cooking device used in Morocco

So Hi everybody, greetings from Germany!