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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

tekobo

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tekobo last won the day on February 28

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About tekobo

  • Rank
    Senior Member
  • Birthday 02/22/1968

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  • Gender:
    Female
  • Location:
    England, United Kingdom
  • Interests:
    Cooking, growing vegetables, eating, travelling and, in between all of that, I squeeze in being a workaholic

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  1. I mostly rely on measuring internal temp and the cook time predictions from my MEATER. In my IDK past I used to use these Hugh Fearnley Whittingstall estimates: http://iolarfood.blogspot.com/2017/01/roasting-meat-hugh-fearnley.html That should give you a good estimate, but checking internal temp during cook will be key.
  2. I forgot to mention the one thing that seems to make the most difference to the speed of lighting - how I build the fire. I use coco shell briquettes which can be quite difficult to light. I find that seeding the centre of my fuel pile with part burned briquettes from the previous cook means that I can get the fire going much faster. I just train the MAPP torch on the part burned briquettes and they take really quickly. @DKMC2000, have fun experimenting!
  3. I love being on this forum because there is always new stuff to discover. I have the same MAPP torch and blower routine as @Pequod but I never leave the lid open. Instead I wind the top hat to three turns to get the fire going and then wind back to 1/2, 1 or 1 and 1/2 turns depending on the cooking temp that I am trying to achieve. It has never occurred to me to pull out the plate at the bottom. In fact I only ever open the large bottom vent half way when I am starting the fire and it seems to work. I am curious about whether leaving the lid up and/or pulling the bottom plate out will get me to heat and eat quicker but I suspect that inertia will see me sticking to my same old routine.
  4. I cook lamb on my KK but couldn't have described it any better than @tony b has above. I don't usually add smoke but internal temp is key. Depends on your taste but I cook to 50C (122F) and leave to rest, after which the IT rises a few degrees and the meat is at the perfect level of rareness for me. Whatever you do, try not to take it to the dry and grainy stage.
  5. I've used that rub on chicken before too. I like the way Meathead doesn't include salt in his rubs. Gives you the chance to brine/salt to your taste and then add the rub without having to guess on seasoning. Nice job!
  6. Yay! KK meat, veg and a wrap - winning combination.
  7. I am very happy to learn from your addiction Dave. I did a lot of research a few months ago and the two I was planning to buy were the rice cooker and the soup and stew pot. You confirming that they are your "go to" donabes leaves me free to indulge in a Miso-shiru when I do come to pull the trigger on a second donabe. Validation. Hurrah.
  8. There was such a bewildering variety available that I decided to go to the source and buy what looked most "original". I'm hooked now and am planning to try out some of the rice recipes that I found in this book: Donabe: Classic and Modern Japanese Clay Pot Cooking by Amazon.com Learn more: https://www.amazon.com/dp/1607746999/ref=cm_sw_em_r_mt_dp_U_0QHRCbQR85A39 I see more donabe pots in my future but will remember to consult @tony b first!!!
  9. When I first saw this post I thought there would be no point in buying a donabe kamado-san. I had no problem cooking rice and thought "how much??!" when I saw the cost of the pot. However, slowly, slowly I got drawn in and I finally bought one direct from Japan a couple of months ago. Well....I have to say that the rice does come out lovely and extra fluffy. Definitely better than my non-donabe efforts. Plus there is a range of recipes for cooking seafood and meat in with the rice that I really must try. Thanks for setting us off on this path @Jon B..
  10. Tequila or vodka is more my thing. I would have to be REALLY ill to turn to neat whiskey!
  11. Thanks, I'll give it a go. I am a fan of high temperatures for wings and having the rotisserie doing the work of keeping them moving seems like a good thing to try.
  12. Hi Dennis. I hope your trip home today goes smoothly. Good luck with the recovery. I have found that the first 72hrs, when you are still high on the stuff the docs pump into you, feel great. Give in to the crash when it comes!
  13. Those wings look good @Aussie Ora! I don't have a kebab rotisserie thing like yours but I wonder if the wings would work well going round in the flat(ish) fish basket that I have. Did the wings taste different or better than when grilled direct on the grate?
  14. Wings again? All great looking cooks. And thanks Mac, you've reminded me of an old trick of mine with wings and other chicken pieces. I would sous vide with spices/marinade for an hour at 80C, cool down and freeze. Great for taking with me when I travel for work. They cook up under the grill at the aparthotel much faster and taste great. Yum!
  15. tekobo

    New Owner

    Great video and beautiful KK. Glad you are happy with it already and look forward to seeing your first cook.
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