bryan

to much maillard effect Post with your pic of the cook. someone explain the maillard effect to me. i know what it is but i sure don't understand how it works. OR your first hot flash

Got this this morning from "Mr Food" Seems like something Komodo-Kamado owners will really enjoy playing with. Pinwheel Pizzas 1 10oz package refrigerated pizza crust 1/2 cup pizza or light spaghetti sauce 1/2 cup shredded part-skim mozzarella cheese 1/2 teaspoon Italian seasoning 1 tablespoon grated Parmesan cheese Preheat the oven to 425F. Lightly flour a clean flat work surface. Roll the pizza dough out to about 10x14: Spoon pizza sauce evenly over dough. Sprinkle with mozzarella cheese and Italian seasoning. Roll up the dough jelly-roll fashion, beginning with the long end. Cut into 12 slices. Place on rimmed baking sheet coated with nonstick veg spray: Sprinkle slices evenly with Parmesan cheese. Bake for 12-14 min/until the crust is golden: For extra flavor: Add a sprinkle of garlic powder, crushed red pepper, or any of your favorite spices along with the Parmesan cheese. Makes 12 mini-pinwheels. Please post creations with pics and directions: (hopefully pics of your creation still on the Komodo-Kamado) Show off "KOMODO-KAMADO PINWHEEL PIZZAS"

Re: Of all the nerve! I have not heard of many bad people but... I have heard many speak of this bad person

Re: Hawaiian Luau/Kalua pork From the Web. Whenever I buy a bunch of bananas: I rarely get through half the bunch before they start turning brown. If I’m not ready to make a loaf of banana bread or another banana concoction (smoothie, muffins, cupcakes, pancakes, pie), I pop the suckers in the freezer whole with the peel still on: No bagging, wrapping or sealing–and leave them there until I’m ready to use them. When you do this: The skin on the bananas will turn completely black. When you thaw them out, they will get extrememly limp and will leak water so set them on a plate or in a bowl. (You only have to peel a little and the insides will fall out like wet goop and you barely have to stir them to mash them) It is quite unappetizing, but the flavor is wonderful! To make a banana cake today: I just used three bananas I’ve had frozen (with no protection save their skins) for over six months and there was no freezer taste, just a very strong banana flavor due to me freezing them after letting their skins get super spotty. Don’t be scared of over-ripe bananas: Their powerful flavor might not appeal when eaten fresh, but once mixed into a smoothie or into some sort of baked good, it lends loads more banana taste than a fresh banana ever could.

Re: Hawaiian Luau/Kalua pork I don't know a lot about Bananas. The ones I grow are like the ones in grocery stores. I google "Banana growing" to learn. There are a ton of films. These things make productive conversation patio plants. Easy to winterize with bubble wrap. Your choice sounds great. I started with the 3 yr old and had bananas the first year. And many new plants. I would do it again.

Re: Hawaiian Luau/Kalua pork In the beginning I used leaves from the banana trees we see growing in yards. I have since bought a banana plant and grow my on bananas. http://www.willisorchards.com/product/G ... tegory=275 I started with one 3 year old plant. Now have many. If I use banana leaves I do not use foil. (I cut the stem out)

Re: Must Read "physicist-cracks-bbq-mystery" Anyone on here own a copy of Modernist Cuisine?

http://www.huffingtonpost.com/craig-gol ... 87719.html

Worth a thousand words http://www.google.com/imgres?q=krispy+k ... ,r:7,s:108

Re: Running Out of Fuel on overnight cook Looks like you had an outstanding cook even with a bad bag of charcoal. Congratulations on the cook. I think you have ascertained the answer. Small pieces equal very little heat. Blower working to get more heat burned excess coal. By the last 2 hours volume of fuel was just not there to maintain desired heat.

PVC box frame (36x36x42) + chair + elect skillet w/water + beach towels = "Hillbilly Steam Room"

Re: From Fresh to Ham at Home... and it came to be because.. I had a dream

Re: V Pills for those on the go Does it have an expiration date? I'm thinking I should consider a pallet. It could be like lump and hard to get a hold of.

Re: V Pills for those on the go I'm looking forward to it in a couple of years. Which, Viagra or a Porsche? I'm to old for a Porsche.

Re: V Pills for those on the go I'm looking forward to it in a couple of years.

Re: Limoncello Rosemary Thanks for the recipe.

Re: V Pills for those on the go It sure changed fast. Try this one. http://blog.localmenus.com/?p=10

http://chadzilla.typepad.com/chadzilla/ ... ka-pi.html

Re: Creosote That is correct. I have done very few cooks other than the many low and slows. You have convinced me to change that. Just has to be more fun than a burn off.

Re: Limoncello Rosemary Am really interested in your methods. Thick rind does do much better. Would like more info on doubling rind and shortening time. The recipe came from a friend. I think the rosemary was meant to be a decoration thing. Am interested in any suggestions you may have. Do you have recipes for other above average things.

Re: Limoncello Rosemary It is served over ice. I can say my very first drink was about 1oz.

Tried this last year for a holiday sipper during cooookssss. I buy the Everclear on my trips to Cameron, TX. (FL doesn't sell it) Limoncello Rosemary 18 Meyer lemons wash and dry 1 4in rosemary sprig wash and dry 2 5th 100-proof vodka (I substituted 2 bottles of Everclear 190 proof) 4-1/2 cups sugar Traditionally served ice cold as an after-dinner drink. Note: To speed up process, shorten infusing time in 2. and 4. to 1 week each, and have a fine but less intense liqueur. Keeps indefinitely in freezer. Yield: Makes ten 8.5oz bottles. Serving size: 1oz Process: 1. Peel lemons taking only zest (top layer) and avoiding any white pith. Put rosemary in 1 gal glass container w/tight seal. Add zest to jar. 2. Pour 1 5th vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days. 3. In saucepan, bring 5c water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let syrup cool to room temp, about 1 hr. 4. Pour syrup and remaining vodka over lemon-vodka mix, stir, and seal container. Let sit in cool, dark place for another 40 days. 5. Pour limoncello through cheesecloth into large spouted pitcher and divide among gift bottles.

Re: Creosote I would hope that a couple of long 700 degree cooks would help clear up your tar/creosote problem. It works for me. Scared me when the first chunks came off, but the unit finished up neat and clean. I don't let it go that long any more. Your 22:17 post is well put.

Re: Creosote Guess you need to read the original post. And who are you to suggest removal of my post?

Re: Creosote WOW finally found something the KK can not do. And all this time I thought I could adjust the vents to get all the needed results. I also have been staying away from green wood and "DO Not" have a funked up "Komodo-Kamado" Is there a better way to stay away from Creosote Or are you saying no KK will have the problem? Is this not a true statement? "Creosote is formed on meat when there is too little airflow, the meat is too cold and/or the wood is too green".