mguerra

OK here's the actual story of tonight's cook. I just wanted to play with those Walden firestarters again; and I saw the hotdogs in the refrigerator and just said oh what the hell I'll cook some hotdogs. My wife goes nuts when I just cook meat because that's all I do is cook the meat, usually. If she doesn't cook the sides, there probably won't be any. That's not always true. I do cook sides. But anyhow I'm looking around the kitchen after I cook the hotdogs thinking oh boy am I going to get my ass chewed and I saw the ranch-style beans in the cupboard and broke those out. So that's it, I just wanted to play with my firestarters and it evolved from that. Plus anytime I am out on the back deck cooking I have to have an adult beverage in my hand so why not a nice glass of Bordeaux? It's not actually paired with the food, it's just something to drink while cooking!

Penny is coming home so I had to add something. Can of beans...

It's cold in Kerrville today, but not Iowa cold! I'll grill some Hebrew National dogs and drink some '96 Pontet Canet.

I may grab one of those deflectors from the Weber Summit Charcoal; if it will fit. Or use a Syz terra cotta saucer with foil.

Mac Recipe please.

I didn't see that gift bag before. That's a pretty good little gift! Yeah, I got them because of the made in USA by disabled people thing. Just wanted to try something new after watching Baby Back Maniac (Hogsfan) videos.

Look at this thread: http://www.pyrofan.com/forum/showthread.php?6494-Canister-Shells See how every post has a number in the gray line that includes the date and the time? That's what I think is very handy and would like to see here.

Nope. If I am posting comment number 33 in a thread and want to refer to a previous posters comment at post 17, I just want to say, "In reply to post 17 above,..." It's very simple. For example, in this thread I might say "Regarding post #3, WTF?!"

Nice...

What lighting?

Low and slow, hot fast, or hybrid?

Another forum that I am on numbers each post in a thread and I think that is very handy.

Tony b I was thinking exactly the same thing, PC chili...

I use the round ceramic heat deflector on almost every cook. Even "grilling" with it. I don't care about a sear, never do it. And we just toss the poultry skin so no need to cook that direct either. It gets a sous vide like even doneness on everything I cook. And more time in the smoke. Just a habit from my day one first cook, a pork butt.

Plus it starts with "KoMo..."

Chances are new owner will show it off and talk it up to friends and generate a sale...

It just occurred to me the Summit might make a great portable to carry to family and friend parties... keep the KK at home.

After seeing your vids on the Weber Summit, I really don't want one. Because I couldn't stand to to think anything less of my KK!!! Actually I really do want one just out of curiosity.

Do you like McCann's steel cut Irish oats? Best oatmeal ever. You can stand at the stove for an hour stirring it. Or... Throw in the oats and the water at bedtime, set the pressure cooker to go off in the morning for 10 minutes, and wake up to a hot pot of McCann's! Now take that hour and set up the KK and smoke something.

Always get the best photo possible in camera so you have the least work in post... I HATE post processing. For food photos put the camera on a tripod. Try using aperture priority, and try a few different apertures to get the depth of focus you like. Most cameras have a function to get the white balance correct by taking a test photo of a white object. If you don't know what this is, it's easy to learn it in less that 30 minutes. Don't use direct flash. If you can get the right light with the sun and/or the room lighting so much the better. If you need to flash, try bouncing it off the ceiling or maybe a wall. There are tons of other tips, these are just a few quick ones.

We have only been to TJ's once but will be going again!! Lamb is one of our favorites.

http://komodokamadoforum.com/topic/4586-roasted-corn/#comment-48608

Ok I'm screwing up this post let's try again.http://komodokamadoforum.com/topic/4978-pressure-cooker-bbq/#comment-46415