amusedtodeath

Nice little video. http://video.bonappetit.com/watch/cook-like-a-pro-main-editorial-episode-with-erik-ramirez-konro-grilling-anticucho

I'm also very excited to see your setup! I've looked at these grills for years... One of our favorite restaurants is Raku in Vegas. The best robata we've ever had, anywhere. They of course only use binchotan charcoal. Probably the main thing that has stopped me from buying a yakitori/robata grill is the crazy expense of that binchotan. It sounds like you are cooking some good food without going to that expense, so I'll be paying attention to your experience!

Well, hell, I tried ordering this morning but I missed the cut-off for the discount by about five hours. I was going to try four different flavors. Thanks for posting, and let us know if/when they run this deal again. At half price I was going to pull the trigger... Oh well, maybe there will be a next time.

At what temp? And when you say "over peach wood", do you mean all wood fire, or lump and wood? Looks good!

What is your time and temp for shrimp? The one time I've tried them so far they were way undercooked - temp I used was too low... They looked okay on the outside but the inside was not fully opaque. Boy, glad I've got some help for this here!

I'm pretty it's just a firmware and software update, not an actual physical one... I've looked at his website... I'll look again at his book. The time factor is what I was most suspicious of on the mushy lobster... it said thirty minutes thawed, forty five if frozen - I went forty five, but the tail was partially thawed... Thanks, Tony...

iI I really do like it, but I'm struggling a little with the temp learning curve on some foods, especially seafood... I wondered if anyone would notice that in the background of the picture. I'm going to post a few questions on the sous vide thread here soon. If you look at four different sources for a temp on something, I've found I get four different, sometimes wildly different, time and temp guidelines. My biggest nemesis has been lobster. I know there are some sous vide veterans here, so I'm looking forward to benefiting from your advice. Joule has been working on a big app improvement and I hope it will mean more time and temps for different foods. So far, their app has been better for my results than the Amazing Food website by far. I've also been using the Anova guide, but Joule has still been best so far. I want to improve. Beef and pork are pretty easy, but I'm frustrated trying to know how to cook, say, Halibut vs. Cod... And why is my lobster mushy???!!!!

Enjoyed a simple Saturday night dinner. Wagyu flat iron steak and fresh asparagus from the farmers market. Used a couple of the new seasonings I got from World Spice. "Montreal" on the steak, for the asparagus I used "Voodoo" with olive oil and butter oil. Really turned out tasty. Yes, we like our asparagus well charred...

We got some at our farm stand this week. I think it must have been from Florida, as it's still too early here in Georgia. Don't know where Grif is...

My plans for my wife's return from her work trip to Vegas, and her birthday the next day went really great. @MacKenzie, I went medieval on my spice cabinets - tore everything out, threw away the older stuff that didn't smell fresh anymore, added some new three level shelves, and managed to fit in all my new stuff from World Spice with a little room to spare! Whew. When I threw open the cabinet doors with a flourish to show her what I had done, I got a satisfying "wow" from her. She was also greeted with a nice bouquet of birthday flowers I had picked up from the florist the previous day. For dinner Thursday night, I had spatchcocked a chicken the previous day, dissolved salt, sugar and poultry seasoning in hot water, then chilled that with a couple cups of ice, then added a quart of buttermilk and dropped the bird in there for 24 hours. I cooked the bird on the upper grate with a drip pan under on the main grate, at 265 degrees until the breast read 159 degrees. When the breast is around 130, I like to take bacon straight out of the fridge and lay it on the breast. It slows the breast down and ensures the dark meat is fully cooked when the breast comes to final temp. Plus, it gives us a couple delicious pieces of bacon to nibble on while the chicken rests! For Charlane's birthday dinner on Friday night she got her favorite meal - Korean BBQ. I had ordered some flanken cut Wagyu short ribs from Wiens Waygu, and had them marinating in bulgogi sauce for 48 hours. Grilled down low, hot and fast, because of the awesome quality of the beef and because of my magnificent cooker, it was maybe the best Korean BBQ, I've ever cooked. Fresh corn just showed up at the farmers market, must be from Florida, it was great with the beef. It was such a nice day we decided to eat outside on the porch. My wife said it was a wonderful birthday, and that made me a very happy husband!

@sfdrew28, sounds like you need to buy two fishes next time! I usually get the opposite reaction - "Dave, you cooked way too much!"

We stopped in there in 2016 during peach season, and chef Curtis Stone was there being filmed as he was being given a tour around the facilities. We've never seen the footage from that on television. Would love to know what program that was being filmed for. Cool place.

Would you mind posting a link? Super interesting.

Very nice pictures. I like that you show grate levels and placement of birds, direct/indirect, throughout the cook. Really takes one through the cook visually. Thank you!

Looks fantastic! I mean really, damn!! What, No carrots?

Ok, I have to admit, that looks pretty tasty - I don't see how one little piece of carrot could do any harm. Holy cow, I know. I'm going to do a big reorganize of my cabinets before she comes home...i may have to ditch some older spices to make room...

Umm hmm...

I like my pies with a lot of toppings, while my wife prefers fewer, mostly veggie toppings, but - carrot???!!! I'm not telling Charlane about that for fear she might want to try it... I've got to draw the line somewhere!

Depending on the thinness/thickness of the crust, and amount of toppings, mine usually go from a minimum of ninety seconds(margherita), to about four minutes maximum. I don't think I remember more than four minutes except for a truly deep dish pie.

I'm with you on that. I like a stone temp at 550 and dome at 650-700.

Very cool post. @tekobo, what is the maze looking thingy with the compressed smoke wood in it? Did it come that way or do you refill it? You just light the end with a torch?

Hells yes! (I think that's how the young'uns say it)

I got the good stuff - home made whipping cream... Worst case scenario, a large can of RediWhip extra creamy... and of course, always Ben & Jerry's vanilla ice cream in the freezer!

It's finally strawberry season in Georgia!

A couple hours of browsing their website, and a hundred dollars later, I've ordered ten different spices/blends including the necessary ingredient for the acclaimed purple crack. I'm probably going to be in trouble, and I'm going to blame y'all... My wife is in Vegas for company work this week, so I have until Thursday to find room for all these jars in my already woefully jammed spice cabinet - I'm going to need mad creativity to make this work.... Can't wait to try the crack! Hmm, perhaps I should rephrase that?! Thanks @MacKenzie and @Pequod for the guidance!