spartanvet88

Re: Re-Newed my Vows and on a US Road-trip

Congratulations Dennis! Looks like all enjoyed the moment!

Re: Pallet to central jersey

I'm in the Newton area and am interested also if still going on.

It was 600 F with no deflector directly over fire, just elevated.

I made these 2 weeks ago, very tasty.

After Spain's win on Sunday I just had to have Paella! I cooked everything with the lid open until I added the chicken back at the end. The dome temp was 450 when I closed it for 15 in. I then took it out and covered with alum. foil for 10 min. It came out perfect! The flavor was amazing.

Okay so I went ahead and bought a 2 qt cast iron pot and loaded it with bourbon oak barrel wood. I sealed as instructed with the flour paste and smoked some baby backs. I was amazed not only with the flavor of the ribs but how nice the smoke smelled compared to the regular throw some chunks on the fire way. I'll be experimenting some more this weekend and let you know the results. Thanks for the great Ideas!

I second the Mr. Clean magic eraser. Those things are amazing!

I use the 'green goo' gelatinized alcohol for lo-n-slo starts.(available only at Barbecues Galore anymore it seems.)

Hey what about using the gel in those "Sterno" containers. A small amount seems to go a long way?

This is the first cookbook I've read cover to cover also and I've tried 5 different recipes so far and they have not disappointed! A big favorite were the sweet potatoes with maple butter.

Amphoran,

I've only used the camaldoli for now, I'm in pizzamaking infancy but amazed at what I've been missing! My kids and their friends who used to be Pizzahut snobs are constantly asking when the next Pizza night is.

Sanny,

This is what my pizza looked like in the KK using the sourdough starter from sourdo.com and Jeff V's recipe. The taste was incredible. If you want other options try pizzamaking.com there's a wealth of info. there. I had my temp. at 750 to 800 like Amphoran. Good luck and Happy KK'ing

Very Very NICE!!

I had been following this 8" cradle issue since last summer, they haven't had it available since at least then. I got lucky on ebay and ordered it way before I had my KK.

I got my 8" cradle on ebay from a store in MI. That was 6 months ago though.

OK here's my latest and best experiment ussing the KK. Temp was 700 pizzacooked in 3 min.! Next time I'll use different charcoal I used the Royal Oak lump (from ecuador) and thought it was horrible I had a hard time keeping the temps up and got very little flavor from it. The pizzas came out perfectly cooked top and bottom.

Since I found these websites we rarely order pizza anymore, and now with the KK and the high heat, its taken it to a new level. My kids are addicted to my pizzas. Every week we have the usual pizza marg. but have started to experiment with other toppings.

Take a look at these websites for recipes they have an incredible amount of information. I have made pizza 3 times now in my KK at 700 deg. using lump charcoal and have been amazed at the complexity of the flavor. I'm also using a combination of commercial yeast and a natural starter. The texture and flavor DO NOT compare to an oven made pizza.

www.varasanos.com/PizzaRecipe.htm

www.pizzamaking.com

Its funny you mention the weather because I did have a more difficult time last night and it was extra windy at my house.

Jackie I have two shoulders on today that I put on last night at 220 I had problems until I really closed down the upper damper its barely opened and the temp has been steady since 11 pm last night. Since I've had the cooker I've noticed that the top damper is just barely open for low and slow. I set when I first have the guru working and I open it until I just see smoke coming out, on my cooker thats just cracked open. I do notice that I get alot of moisture when I forst start at the lid and top damper.

I actually got these at Sears they were on sale at 50% off and I couldn't pass it up. they're also for drumsticks and fold away. Here's the link:

http://www.sears.com/shc/s/p_10153_1260 ... =Clearance

By the way the wings were amazing.

I know I posted in the Komodo Photos section already but I wanted to also express how impressed I am with the whole KK experience so far. Dennis has been a pleasure to deal with from Day 1. I had a chance to see a KK in person locally and knew I had to have one. Still I was impressed when it finally arrived last week. The first thing that impressed me was the crate and all the safety features in its design (I love the crowbar!). When I finally had it uncrated and opened, the accessories blew me away! The grills, all 3 of them, are of the highest quality I have ever seen it pains me to use them! The weather hasn't been too cooperative but I've managed to use the KK twice and the food has been delicious. I was curious to see how the whole ceramic/heat retention thing worked here in NJ on a cold 20 degree day. I cooked for one hour at 425 F. shut it down and 2 hours later it was still at approx. 300 degrees! All in all Dennis, the KK, and the forum (I'm mostly a lurker) have exceeded my expectations.

Carlos

I cooked these at 425 for 1 hour 10 min, I coat them first with seasoned AP flour and then baste at 40 min and when done with franks hot sauce mixed with butter. I usually make these in the oven but these were the best tasting so far coming from the KK.

The steaks were just OK, not even close to Lobel's (I'm placing an order as we speak). Sorry no pictures but I was mesmerized with the snap crackle and pop as the steaks were searing! They were a perfect medium rare but not special. By the way the dogs got their share. Too bad it's going to snow tomorrow but there's always Sunday.

I don't know them that well, in fact I don't think I've ever seen them. The other place I like to go to is Alpine Meats in Blairstown.

They sell amazing seafood there and recently started selling wagyu beef and kurobuta pork also.