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BOC

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Everything posted by BOC

  1. Good luck. During my waiting period, I probably amended my order 5 times. I’m sure Dennis loves when people do that [emoji12] (sarcasm). But I’m sure he doesn’t mind really, it is a business after all and the more you buy the better he is doing. You can expect your patience to be tried a bit while you wait, and likely comforted by some retail therapy. I should be taking arrival of mine in the next couple of weeks. My wait has proven to be great for my future cooks and equally poor for my cash flow. For all of the right reasons of course. Can’t wait for the young grasshoppers to show what we are capable of. Sent from my iPhone using Tapatalk
  2. I’m loving that Matte Black when wet. Sent from my iPhone using Tapatalk
  3. @RokDok, This is the stuff nightmares are made of. I’m really hoping for a single pallet upon my delivery. Sent from my iPhone using Tapatalk
  4. Whether or not I should believe everything I read on the internet, I found this article very helpful when I first started researching sharpening stones. It’s a bit dated so there may be some new players, etc. but thought I’d share for those interested. https://www.knifeplanet.net/best-sharpening-stones/ I still haven’t made an extremely purchase since most of my knives are medium hardness (shun, wusthof, misen and a few other off brands that don’t require anything too special). But I have a couple of 20cv knives coming next week, so I’m really appreciating the discussion on the thread as I have been revisiting this lately. Sent from my iPhone using Tapatalk
  5. Not much different here. Got a custom knife coming...will certainly share on the knife string when received in a couple of weeks (20cv stainless). Got one for my wife too so she can do as she wishes with hers since we have some differing opinions on upkeep [emoji51] also bought a fire board pro...plan to get a pit bull from guru for the fan down the road if needed. My retail therapy is done for now. My first cook kind of depends on when I receive it. I still have to put the pavers in it’s permanent home and that will be sometime in March/April depending on when spring hits here. If I just get it before St Patty’s, it’ll be Pastrami. If I get it before probably brisket, and chicken wings...but I’ll be itching to give the rotisserie and early work out too. What’s your plan for first cook? Sent from my iPhone using Tapatalk
  6. I don’t work in manufacturing, but I do work in analytics, so I am very impressed by the availability of information. Although impressed, I probably should have never looked...closing on day 4 at anchor just outside of port. Likely a couple weeks through customs, a couple more to get to me from the other side of the country. Maybe my first cook will have to be pastrami just in time for my St Patty’s day corned beef fix. Mmmmmmm pastrami. Sent from my iPhone using Tapatalk
  7. No disagreement. I have fought the good fight on this one and chalked one up in the loss column. I did not mean to make that’s key part of the decision just noted it is how I landed on what was important to me. Since it was inevitable, it pushed me heavily in one direction over the other. Sent from my iPhone using Tapatalk
  8. Agree with all above. Most important is to know what is important to you. This is hard to know when you don’t have much experience with quality knives. Carbon vs stainless is probably the most important stating point. For me, this decision was driven by laziness and the at home situation of battling a school of thought that everything goes in the dishwasher that is a mantra from some I live with (they shall not be named for the safety of me). The acid/corrosion test and edge retention is what was most important to me. Ended up with stainless. If you go VG10 with demascus or a better steel, I don’t really think you can go wrong. My only real suggestion...if you see one you think you like, just get it. If you get sucked into the the knife forums online, you will second guess all your moves but you could have been ignorantly happy with a great knife without knowing all of that. Shun and wusthoff are always good. Had a modem to give it a go, it is good. Kamikato was my least favorite of these I tried, but it’s my clever and I still use it all of the time. A lot of others that are really good at a higher price point too. Have a custom chefs knife on order that should become my go to. It was a luxury purchase to go with my KK, but otherwise not necessary for what I do most likely. Sent from my iPhone using Tapatalk
  9. Not as easy as buying one, but the internet wins again. [mention=3070]Tekobo[/mention], I think you can buy one that ships to UK on Etsy too. https://www.pinterest.co.uk/pin/443323157073721767/ https://etsy.me/2IWcvKO Sent from my iPhone using Tapatalk
  10. I tend to go fat side down for the smoke. Fat side up for the wrap. If I am cooking a smaller brisket that I don’t wrap, I’ll go up. Sent from my iPhone using Tapatalk
  11. You are eating much better than me this week. Very nice! Sent from my iPhone using Tapatalk
  12. Hope everyone recovers quickly and to full health! Sent from my iPhone using Tapatalk
  13. Same@Troble! Glad to hear everyone is recovering and looking forward to a healthy 2021. Sent from my iPhone using Tapatalk
  14. Happy New Years Everyone. Still no KK but sharing a nice meal cooked with the tried and true Midwest winter cast iron over stove. Smoked reverse seared filet with blue cheese sauce. Smoked on the old faithful master built. Sockeye salmon, blackened with seared skin (really crispy this time). Fresh fruit...usual suspect. Broccoli salad and some cheesy potatoes because we do live in the Midwest. Cheers to everyone. May 2021 bring us all the best! Sent from my iPhone using Tapatalk
  15. Maybe this will help push it over the edge more quickly [emoji23]. BigO bought one direct from Dennis, so unless it’s gotten action elsewhere it’s probably still there for the taking. Joking mostly, but may be a good opportunity to see one in the area as well as Bruce’s offer. For Sale: KK 32" Big Bad in Dark Terra Cotta Blue located in SF Bay Area (Marin) https://r.tapatalk.com/shareLink/topic?share_fid=53718&share_tid=10528&url=https://www.komodokamadoforum.com/index.php?/topic/10528-For-Sale%3A-KK-32%22-Big-Bad-in-Dark-Terra-Cotta-Blue-located-in-SF-Bay-Area-%28Marin%29&share_type=t&link_source=app Sent from my iPhone using Tapatalk
  16. Mine is probably sitting next to yours on the container...I’d say I could use the extra time to finish the patio area I am planning to house my KK long term, but Mother Nature says otherwise. I’m finding myself checking new recipes and taking notes, reading more forums for tips and tricks, but MOSTLY trying to extinguish the burning sensation in my wallet that seems to get a heavy dose of gasoline every time I go sifting through more forums. I guess it is a Kamado forum...everyone likes a good fire [emoji1787] Sent from my iPhone using Tapatalk
  17. And ribs for dinner. 23 years of ribs for Christmas. Sent from my iPhone using Tapatalk
  18. Not all that sexy, but Christmas tradition at my house includes two things. Breakfast casserole in the morning and baby back ribs for dinner. Ribs will come later, but breakfast was delicious as always. (PS - all is pre KK...January can’t come soon enough) Sent from my iPhone using Tapatalk
  19. Freezer envy...it’s a real thing. Half of my team is in Manchester and just a couple weeks back gave us American’s some grief about the size of our refrigerators and that we tend to keep a second in the garage. And here is an example on the other side of the pond that puts most of us to shame. Suppose I should have seen it coming. How else would you keep 3 KKs busy? Or better yet, keep what has kept the KKs busy. Sent from my iPhone using Tapatalk
  20. Amazing introduction for me to an uncrating. It was very cool to get to meet everyone, and it only elevated my excitement for my upcoming delivery. But this was certainly not about me...most importantly, beautiful new setup@Tekobo! Thanks for putting it together and bringing us all to your virtual garden to celebrate with you. I can’t wait for the first food pic with all three in action at same time. Christmas dinner at your house just got a whole lot better! Cheers! Sent from my iPhone using Tapatalk
  21. @Tony B and@Tyrus. Great suggestions. Been eyeing a thermapro a while but haven’t been able to pull the trigger yet. Having a guru and I grill, I haven’t had a huge need yet but they could change, especially if using the rotisserie or high heat for final sear. I think I’m going to have to give it a few trial runs before picking up any more new toys but I have a feeling that it won’t take long before that itch gets scratched. Wound up with a cover, baking stone, basket splitter, roto cradle, reducer and motor, and cold smoker. Stainless side tables and grate grabbers for the cherry on top. Sent from my iPhone using Tapatalk
  22. Mouth dropped for the precooked picture. Now it is watering. Very nice Basher. Sent from my iPhone using Tapatalk
  23. @SSgt93 Southwest Michigan in Portage. A town once unknown by almost everyone and we’d usually say Kalamazoo. But now that the COVID vaccine is rolling out I’m betting many more of the forum will have heard of Portage. Love GR. Great town. Sent from my iPhone using Tapatalk
  24. @Tony b, really like the basket move. Have any pointers to recreate? Assume it is just stainless 1/4” wire mesh? Sent from my iPhone using Tapatalk
  25. @Tekobo, not quite as fancy looking as Basher’s but I’ll be you can find this one in the UK. Lodge Chef Collection 11 Inch Cast Iron Chef Style Grill Topper. Seasoned and Ready to Infuse Food with Flavor on The Grill or Campfire. Made from Quality Materials to Last a Lifetime https://www.amazon.co.uk/dp/B087C94W6W/ref=cm_sw_r_cp_api_fabc_kM2XFbJ0B7DTZ Sent from my iPhone using Tapatalk
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