David Chang

i can only speak of the 19TT but 450+ on the dial is just half a basket of charcoal fully lit 450+ heat soaked is the same as above but held for longer. 600+ on the baking stone is a full basket affair with a top up midway. i would also be inclined to heat a baking steel instead and see if that gets to temp faster.

@Tyrus i think even more so dangerous would be fugu. but after tasting it recently, it was very underwhelming. like a plain whitefish served raw, raw milt, fried, or in a plain broth. some people say they get a numbing sensation after tasting it (neurotoxins i assume) but i didn't get any of that fun stuff..

bought a stonefish today. probably the most venomous fish in the market. my wife makes soup out of it (medicinal properties she says...🤷) anyway, it tastes like a firm monkfish. best when steamed with ginger and scallion. but if you don't take out the deadly poison barbs and skin, it will probably kill you. but i'm sure the old lady with the rusty cleaver knows what she's doing..😇 👀

grilled some 60-day dry aged ribeyes for lunch. been traveling to china for a while and haven't touched my grill in weeks..

mayo is usually paired with fried foods. i don't eat chicken paws or any feet. people ask me why. i tell them chicken's don't wear Nike's..😂 in thailand, they like chicken paws so much there's a dish that serves them deboned. imagine the work that goes into deboning chicken feet..

😂 what did they serve?

chicken wings, split open (butterflied?) salt and pepper. this is probably my favourite thing to grill. it just has perfect meat/fat ratio. and its cheap! in japan, they eat almost all parts of the chicken. ovaries, crown,.. my wife eats the wing tips. im not that adventurous…

the thing is if i dont make stock or sauce from the bones and trimmings, then they just go to waste.. i keep fish bones in the freezer for this reason 😄

hard to say, because you wont really know how much space until you’ve adjusted the roti bracket, the roti pin, and the motor. and account for the clearance you need to remove it the whole thing and enough clearance to get your hands underneath to lock wingnuts..

not difficult at all as it's just a reduction to spoon coat. if you add tomato paste, it improves viscosity and shine.

Demi Glace, made from deboning 60 days dry aged rib rack and pellicles. Takes a while to make but worth it...

yes just use them on top of the kk grates. ✌️

welcome bowtiebill! no need for grillgrates in kk, unless you really want them 👌

oh no, it did not work around the perimeter. had to pickup the charcoal off the floor and place into charcoal basket for higher heat. chinese extruded bamboo hex coals.

so during my holiday in greece, i got an email from kk informing me the duck hanger for the 19 was available. naturally i pulled the trigger and when i came back it was already waiting for me in a box. my initial concern was that there may not be enough clearance from the hanging bird to the coals. so i ignored dennis’ advice and bult the coals around the perimeter floor of the kk. so just to remind myself never go against the advice of the maker because i could not get the grill up to temp. this chicken took twice as long to cook and i went back to using the charcoal basket in the second half of the cook. so realistically this is for one bird in the middle hanger because there is no space to fit three chickens in a 19, unless im doing something like long strips of meat. one of the hooks came loose so i think i will bring it to a metal shop to make some kind of permanent but swivel attachment. overall happy with it and will try to do a proper cantonese roast goose in the near future. but using my banked charcoal basket and not struggle with charcoal on the floor.

iphone 13 pro 😄

been in and around greece since last week. good thing about coming in april is the hotels are cheap and there aren’t many people. bad thing is its not beach weather and half the shops are still closed..

@Troble thanks for sharing. do people still look like this in the mountains? would love to go but my wife says it's too far..

https://komodokamado.com/pages/grill-gallery there are also some low rez pics here

@Tyrus this was hardlined gas, but our first choice was a charcoal restaurant but it was a 10 table deep wait, so we opted for gas. shame because they use some crazy chunky lump charcoal here as big as my fists

manjang meat market, seoul imagine going to your butcher, but they only have the best possible korean beef, and there are 5,000 shops selling it.. and you buy and cook it in the market restaurant.

greetings from seoul.. hanwoo beef bbq 1++ why charcoal tabletop grilling never caught on in america i dunno…

making some korean food before i fly to korea tomorrow 🤓

@Syzygies thanks, i messaged them about 230v models but i doubt they support it. i think for them to offer it, they need to establish themselves with distribution and service capabilities in europe and obtain all the proper certifications to export such device there.

@jeffshoaf thank you. sometimes i like to seal smaller than standard size bags and the roll helps me to that, but not a dealbreaker if i cannot.. @Cheesehead_Griller looks very promising but i am on a 230v power grid and those sealers are all 120v. if they make UK plug units that would be a good thing.