Sir Bill

3 hours ago, tekobo said:

TSPROF K03 sharpening system

Hi @tekobo

I was thinking about this too as this system was mentioned in a post a while back. Which options did you choose as there seem to be several? Also, I noticed that they were announcing another model called the Kadet but it hasn't shipped as yet - did you consider this? Finally did you buy from Russia or their Estonia distributor? Thanks

A Happy and Healthy New Year to all!

 

5 hours ago, tekobo said:

Hey (Da do Ron Ron)Ron, I would recommend a (good) chiropractor for your Christmas present.  

Thanks Kemi - It happened 4 years ago (in the Gym  ) and I have seen a variety of health professional including at the end a shoulder specialist. The conclusion is that it is as good as can be without surgery and that surgery has no better than a 10% chance of improving it and the same chance of making it worse. So.... I am just careful with it and repetitive movements, even little ones like using a PC etc make it sore, so I am just stuck with it.

2 hours ago, 5698k said:

For my good stuff I use a Russian device called a TS Prof.

Hi @5698k I have a set of Japanese whetstones, diamond hones etc but I have a problem with my right shoulder rotator cuff that really dislikes the repetitive action of hand sharpening and maintaining the angle, pressure etc. Which model do you have (I had a look at the website and there are two models and various sets).

Welcome to the party [mention=2815]jonj[/mention]!

I would love to see the whole event - best wishes for a fun time


Sent from my iPhone using Tapatalk

7 hours ago, tekobo said:

I love Lodge products and they are usually way over priced in the UK so I wait and buy them when I visit the US.  That said, I have found this grill topper on the amazon.co.uk site and it looks well priced.  It is on my waiting to be added to cart list.  Allows me to pretend that I am exercising restraint!

How about this @tekobo https://www.netherton-foundry.co.uk/outdoor_cooking/Barbecue-grid

8 hours ago, tekobo said:

Kitchen Secrets by Raymond Blanc - I could not resist a book that one reviewer said had helped her master pastry by explaining the "why" as well as the "how".  

 

@tekobo

Oh dear feeding my addiction to cookbooks

2 hours ago, RokDok said:

I'm getting carried away here but if @Braai-Q, @sovsroc, @Sir Bill want to come down and anyone else for that matter and give it a try I'm up for it !!

Bring meat.

That is so kind @RokDok - This forum is full of so many kind and interesting, as well as intelligent people - its a pleasure to be involved even though I don't have a KK  

25 minutes ago, sovsroc said:

Got the team ready to go here are some pics you lovely lot. We had 1 shirker in pic 2 always 1 🤣

Dark now so i will finish with some help tomorrow morning.

Very pleased so far 😁despite the driver nearly leaving because the pallet got stuck between the main gates broken English "Boss say i have to go" quick phone call then we cracked on even getting 1 neighbor and another lorry driver to help

 

How exciting  It looks brilliant even still in it's packaging...

3 hours ago, tekobo said:

So you must!  When UK lockdown is over you must make your way over to our neck of the woods so I can introduce you to a cobalt blue KK in person.

 Thank you @tekobo  I hope to see your new KK's as well

2 hours ago, Boom Boom said:

I have been checking through my photos of my KK and it does appear that my camera on my iphone is determining what level of light to show so here is another picture that i took that would appear to be more in line with this picture of the bb42. 

BTW, is this your BB42?

Thank you @Boom Boom for taking the picture. I think that you have demonstrated that all the Cobalt Blue KK's look the same - it is a trick of the light and perspective that make them look different in different photographs, in particular the 42 as it so big it is difficult to get a sense of scale. As for is this my SBB42, chance would be a fine thing - I can dream

 

15 hours ago, Boom Boom said:

I would say that the grout is a very dark gray. I think how the light hits it has a lot to do with it. 

@Boom Boom The reason I ask is that I assume your KK is the Cobalt Blue, but when I look at your KK the grout does look dark grey and the tiles are further apart than others I have seen - I prefer yours! Would you mind posting a photograph of your KK like the bottom picture for comparison please?

Lovely looking KK @Boom Boom The Cobalt Blue Pebble looks beautiful. One question, in some of the pictures the grout doesn't look black, but grey in colour is this the case or a trick of the light?

2 hours ago, Braai-Q said:

Do you remember the predominant flavour in the one you tried?

@Braai-Q My recollection was a herb filling with rosemary and thyme being the strongest, but not overwhelming, flavours - the thing was the crackling which was divine and it was in a bread bun that was about 10 inches across with an apple sauce - just delicious. I believe although I ate this in Northern Italy this is a Roman dish. The other thing is where I was eating it .....

1 hour ago, Braai-Q said:

Did a Porchetta on the KK last night with Apple and Pear wood.

@Braai-QHad this for the first time on a skiing holiday in the Italian Dolomites - absolutely fabulous and when I eventually (I hope get a KK) it will be on the menu

2 hours ago, tekobo said:

@Basher is right. A 32 will make your life so much easier when you are entertaining for more people.  If you are just cooking for your wife and you then I expect the basket splitter will allow you to save on charcoal use for small cooks. 

Does that mean 42" would make your life even easier

13 hours ago, tony b said:

I'm digging that terra cotta pot idea. But, I'm thinking that you'd have to remove the bottom of it to get the proper effect? Otherwise, there's not much airflow going through the normal drain hole. 

@tony b Makes sense as I was looking at this homemade Tandoor - if the KK supplies the coals and the insulation, you could use just the double pots with one inverted from this approach.

https://thecurrykid.co.uk/how-to-build-a-tandoor-oven-at-home-for-under-50/

9 minutes ago, Troble said:

@Steve M yes the selection is crazy, which was why I posted the menu. They do it every Saturday and it’s literally whatever the dish g fleet caught that week. Before my KK I grilled salmon 2-3x week and I’ve fallen off that some. But I’ll be doing salmon tonight 😀

@Troble I live in Somerset, UK and there is a local charity called the Durston Trust to benefit all his family members with the surname Durston in perpetuity. It was set up by a Captain Thomas Durston who died in 1686 and took part in the last land battle in the UK at the Battle of Sedgemoor near where I live.

The reason for mentioning this is that salmon was so cheap and plentiful that the labourers of the time were fed it all the time. In fact it was not uncommon that labourers had in their contracts of employment that they were not to be fed salmon and asparagus more than three times a week. The joke is that the current executors of the charity have a meeting once a year to dispense the money to Durston heirs and it is prescribed that the meal has to be Salmon and Asparagus

1 hour ago, Braai-Q said:

I'll dig out a couple of recipes for you Bill and add them to the recipes section. 

There is a book called 'Hot Coals - A User's Guide to Mastering Your Kamado Grill' where they dedicate the first chapter to the history of the Kamado. It might be what you're looking for. Here's the chapter introduction:

“To better understand the configuration and workings of the kamado, it is important to take a closer look at its history. We weren’t satisfied with the version of its history as told by many websites and manuals of modern kamado brands. These often consisted of a vague reference to a Chinese cooking device dating from the Qin dynasty, followed by a glowing story about the founder of the brand in question. We went on a quest, looking for kamado references in books on culinary history and cooking techniques. We also researched a score of obscure online sources, coming across interesting websites from both Japan and the United States.”

There are a good 40 pages dedicated to the subject going from fire to modern times - Dennis gets a couple of pages where the KK is described as:

“This design led to the Komodo Kamado, the ne plus ultra of the kamado world. The Komodo Kamado cannot be moved without heavy machinery and the price is enough to give even the most enthusiastic kamado user pause. However, some of the most world-renowned grilling champions swear by it.”

I'd reproduce more but it's copyright work so need to be respectful of that. I've linked to the US Amazon store for the title but I'm sure you can pick up a copy on ebay, Abebooks or similar.

Thanks @Braai-Q I found a copy and have ordered it

Thanks @tekobo I have picked up one from AbeBooks just now - that's the third book recommendation I have followed from you

 

 

 

On 10/16/2020 at 12:11 AM, Braai-Q said:

Southern Indian Tandoor Lamb Chops with Pomegranate are sublime on the KK. I can also recommend Nasu Dengaku which is miso glazed aubergine/egg plant and the smoke from the charcoal imparts wonderful flavour. I tend to use White Miso for it. If you've never tried it, I'm happy to share a recipe. I've got to write out a recipe for Jamaican Goat Curry for the forum so don't mind adding another to my to do list.

 

Hello @Braai-Q that would be great!

I am still musing what the Kamado BBQ's were designed to cook in Japan/China but the recipes you mention sound delicious.

Thank you @tony b for answering. I guess I am trying to understand if there are benefits to owning a KK beyond the American BBQ dishes that use low and slow techniques i.e. non US food that KK excels at? I love Asian food and world cuisines so recognise many of the things that you mention.

Hello @DennisLinkletter

I have been reading with great interest all the posts on the Forum, but wondered why a form of cooker that originated in South East Asia, owned by someone who lives in Indonesia has almost no cooking that originates in Asia on the site? Do you have any examples of regional food that you or locals cook on your KK that you can share?

regards

@Sir Bill

5 hours ago, tekobo said:

@Ron Hixon I only found out we had a mutual friend because you used your real name on the forum.  I think you have now fashioned your self a new moniker.  Arise, Sir Bill.  

Works for me @tekobo I didn't really understand what I was doing when I signed up - so now I am "Sir Bill"

 

11 hours ago, tekobo said:

I meant to respond to @tony b's load up with char comment.  We have the same problem in the UK as you had in the US.  Dennis needs to ship a whole container of char in one go and has to pass all sorts of requirements to get the load onto a ship.  I am hoping that we will one day have the critical mass in the UK to make it worth Dennis' while to go to the hassle of shipping a whole container of char to us.  

Having said that, we are able to source coconut briquettes in the UK and I find they work really well in KKs.   I too am interested in Dennis' legendary coffee char that seems to get everyone weak in the knees.

I feel your pain Ron.  (Sorry, I keep wanting to say doRonRonRon Ron).  You cannot predict how much or how little you will end up wanting to use your KK.  For my part I can confirm that the ease of lighting and use and the sheer versatility made my KKs my go-to choice for cooking meat in the winter and the summer.  They were superb this summer, allowing me to cook for friends in the great outdoors while we socially distanced to avoid catching the lurgy that shall be named.  YMMV.  Maybe your wife will want to cook on your KK too?

Our mutual friend Debi used to call me Bill, because as the song says:

Met him on a Monday and my heart stood still
Da doo ron ron ron
Da doo ron ron
Somebody told me that his name was Bill
Da doo ron ron ron
Da doo ron ron