bryan

For Sous Vide I now use a Sous Vide PolyScience Pro along with a VacMaster VP215 Vac unit. I purchase bags at http://pleasanthillgrain.com/ordering For the Komado-Kamado I purchase Lump Charcoal at Lowe's.

As stated "I did not use this method butttt.............." In the begining I used a hot plate and a rheostat. (Later investing in more expensive equipment) I found gas units to provide better low temp control than electric. If you really want to have some fun play around with LOW temps on the Komodo Kamado. And yes Dennis has a gas unit available. See my Eye of round post else where on site. (lump cook) Sous Vide is very iteresting cooking Komodo Kamado remains not only interesting but fun and the most versital method of cooking. After all these years Ralph (my Komodo Kamado) still refuses to show any signs of age. Sorry about the salt. In my second childhood (78 yrs) I find salt and pepped best added after cooking. Except on my butt cooked on the Komodo Kamada. Where I have plenty of both.

Cook Sous Vide Tonight: Stovetop Method http://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method This is for those that would try Sous Vide without all the reasons for special equipment. I just did a Brisket (sv130*=48Hrs) Then browned it with a weed eater. (I did not use this method Buttttt....) I used NO seasonings!!! (Not even salt and pepper) Seasonings intensify with SV cooking. Happy cooking.

Congrats on the new house! U-Haul and a lift gate was my answer when we moved to our new home in Pace, FL. Keep the great cooks going. Cook-Shack

Having trouble with part

Re: Honeyed peaches That sounds great. Should go good on a KK. What color did you get? Cook_Shack

Re: Turkey "Crab Cakes"

Tomato Juice "Don't Ask Don't Tell" 1 can tomato paste 4 cans tap water Use any size can of tomato paste: (usually they come in 12oz or 6oz sizes) Into a large jar or juice pitcher: Open can and scrape out the concentrated tomato paste. Fill can with water 4 times, and pour the water in w/tomato paste. Stir it up really well. Notes: 1- It will be unsalted, but you may add salt to taste if you like. 2- Some folks like to: Add a little Hot Sauce or Worcestershire Sauce for flavor. (use it anywhere you would regular canned tomato juice) 3- Here is a substitute which costs less than a third of its commercial counterpart. (and actually tastes ten times better)

Liqueur Red Hot Pulverize Red Hots into a powder and dissolve the powdered candy in vodka. Then simply strain it. (and you’re ready to sip this sweet, spicy, cinnamony cordial) The beautiful red color makes it a great cordial to give at Christmas time. Of course, it's also a love potion, making it the perfect Valentine’s Day gift. Be careful, though, the sweetness and cinnamon spice of the Red Hots really mellows the vodka burn. (making for some very easy drinking.

Apple Pie 'Ala Mode' Moonshine 1/2 gallon apple juice 1/2 gallon apple cider 4 cinnamon sticks 1 whole clove 1 cup white sugar 1 cup brown sugar 3 cups 190 proof grain alcohol (such as Everclear®) 2 cups vanilla vodka Recipe makes 21 cups. In a large pot: Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together. Reduce heat to medium low and simmer for 20 minutes: Remove from heat and cool completely. Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

For that left over KK turkey: TURKEY "CRAB CAKES" (or are they real) 2 cups shredded cooked white or dark turkey 1 cup seasoned bread crumbs 1 small onion finely chopped 1 teaspoon salt 4 tablespoons mayonnaise 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon prepared horseradish 2 eggs beaten 1 teaspoon seafood seasoning 1/2 cup vegetable oil In a medium-sized bowl: Mix together the turkey, bread crumbs, onion, and salt. In another medium-sized bowl: Combine the remaining ingredients, except the oil. Add the mayonnaise mixture to the turkey mixture and mix well. Form the mixture into patties. In a large skillet: Heat the oil over medium-high heat. Add the patties and cook for about 5 min on each side. (until brown and done)

This is the all time best recipe for that pulled pork in the freezer. Serving is only as limited as your imagination. PORK BUTT FISHSTICKS 1/2 of a pulled pork butt 3/4 cup pulled pork bbq sauce (to taste) 3 tablespoons finely chopped shallots 3 sheets gelatin (regular KNOX works great) Salt and pepper 2 cups all-purpose flour 2 tablespoons Old Bay seasoning (I do not use this) 2 eggs 2 cups panko bread crumbs Oil for deep frying Here's how it works. You smoke a pork butt for 8 hours and then pull it. Then you mix it with bbq sauce and dissolved gelatin. You form them into a tray and allow them to gelatinize. Then you cut them into sticks, bread them and deep fry them. In a small saucepan: Soak gelatin sheets in ice water while warming the bbq sauce. When the sauce starts to boil: Remove from heat. Squeeze the ice water out of the gelatin. Add the gelatin to the sauce. Stir until the gelatin dissolves. Mix the sauce, pulled pork and finely chopped shallots: (Mix very well) Check the seasoning. Adjust with salt and pepper. Line a small sheet pan with plastic wrap: Press the meat into the pan. (Making it abt 1/2in thick all throughout the pan, pushing the meat together tightly) Chill overnight. In the morning: Remove the plastic wrap from the pan. Remove the meat from the plastic wrap. Slice into fish stick-sized pieces. SET UP A BREADING STATION First bowl: Has the flour (and Old Bay seasoning) Second bowl: Has the eggs. (beaten until foamy) Third bowl: Has the panko bread crumbs. While you're heating the oil in a pan: Bread the sticks. Coat them with flour - then coat them with egg - then coat them w/panko bread crumbs. When the oil hits 350f: Fry the sticks in small batches. (until bread crumbs are a nice golden brown color) Fish out of the hot oil, and set on paper towels to drain for a few moments. Serve.

Re: New KK landing on the Redneck Riviera (Florida Panhandle email = [email protected] I think you need to make 3-4 post for everything to open up.

Re: New KK landing on the Redneck Riviera (Florida Panhandle Talk about around the corner. (I sent you a PM) Joe in Pace

Re: Best vacuum packer? (FoodSaver alternatives?) Well said.

Re: Best vacuum packer? (FoodSaver alternatives?) Your second order does speak for itself. For a few dollars more than the cost of the two machines I could have a new Chamber machine that would last for years and years without replacement.

Re: Atomic Frog Balls The government might can it in OD Green and label as Privates Rations.

Re: Atomic Frog Balls I cut the recipe down to about 1/4th and used Jalapeno peppers. If you don't do the water bath you will need to pre cook them some. I'm thinking of blanching some in left over pickle juice to see how they turn out.

Name correction 4/15/13 Cookshack Atomic Frog Balls 4 pounds brussels sprouts, cleaned 2-3/4 cups apple cider vinegar 3 cups water 1/4 cup sea salt, non iodized 1 tablespoons coriander seeds 12 dried chilies 1 tablespoons cumin seeds, or ground cumin 12-24 clove garlic Sterilize 12+ jars with canning lids for 12 minutes in boiling water. Place vinegar, water and salt in a Pyrex measuring cup and place in a pan of hot water, and heat it just boiling (like the double boiler method). Cut brussels in half if large or leave whole, if desired. Place in jars , but do not squash in too tight. Add 1 chili pepper, 1 to 2 cloves of garlic, pinch of cumin and coriander per jar. Pour vinegar mixture over sprouts to 1/4-inch from top. Wipe rim and put lids on finger tight. Place jars in boiling water bath. Boil for 12 minutes, take out jars- tighten lids and cool on wire rack or on a towel.

12 oysters fresh and shucked 6 slices bacon cut in half fried half way done 24 slices fresh garlic 3 tablespoons butter (1/4in pads) 12 dashes favorite seasoning Cut 12 pieces of aluminum foil (5x5in) Place one piece of sliced garlic in the middle of each foil. square. Add a half slice of slightly precooked bacon on top. Place another slice of garlic and one oyster on top of bacon. Roll bacon around oyster and place cut sides down on foil. Add one piece of butter and a dash of seasoning. Fold foil to make a cup. (leave a opening for steam to vent) Cook 10m on 350 grill. (Can ues muffin pan to form molds)

Re: RO-MAN Pork Puller

My Pork Puller arrived a couple hours before the butt was ready. It is one well made unit. Fits right in with the Komodo Kamado quality. Sadly I have only enjoyed its use for a short few seconds. Turned it on - gave butt 3-5 smacks - turned it off) Results "Pulled Pork" ready to serve. In that short time the joy of hand pulling pork was forever destroyed. From now on I won't need to bust my butt until ready to serve) Great tool, super built. Life is Good

Re: Best vacuum packer? (FoodSaver alternatives?) For those using a foodsaver type system... 1- Semi freeze then seal. or 2- Place folded paper napkin inside bag all across top. (don't block seal area) Either way will stop water from entering machine.

Re: Best vacuum packer? (FoodSaver alternatives?) I buy chicken breast buy the case at "Sams". (their meat dept here... does not do frozen) Package by the each, sous vide, and freeze. Serving Day: Thaw, then I bread and brown according to how I am serving the chicken. I have served steaks on time to a crowd where each and every one was done to perefection and on time. Much of my Komodo cooking goes into individual serving pouches. Somewhere before serving I place [hr:33b59w4o]all needed pouches in a 165F bath. To move the serving time is no problem. Open the steaks and do a fast 1 min per side on a Komodo and at the same time have your other food pouches pre-heating in a 165F water bath. Meat = clip brown and serve. Veg's = clip and serve

Re: Best vacuum packer? (FoodSaver alternatives?) Doc Congrats on your Vac. I use the 3mm bags from here http://www.pleasanthillgrain.com/vacuum ... pouch.aspx Due to the low meat cooking temps for meat 3mm is a good selection for sous-vide cooking and/or food storage. (I started with the 4x6 and 8x12 inch bags) A rubber foadable canning jar funnel is a great help for filling bags. I use a varity of empty veg cans and a tomato juice can for bag holders. ALWAYS fold the bag top back 1-2 inches before filling. (unfold and you are ready to seal the clean lip surface) How is the seal test going? I have sealed some of my Old old books. Works great. I also do my ammo.