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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

bwright

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About bwright

  • Rank
    Junior Member

core_pfieldgroups_99

  • Location
    Pasadena, CA
  • Occupation
    Retired Professor of Political Science

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  1. Guess you have it better down under. In the US it is very hard, if not impossible, to find pork loin with the skin on. I have tried several times to get cracklin on various things but always failed. I hope someone has a secret.
  2. Really good idea with almonds. Might also work with pistachios. I oftn use grey poupon mustard on my pork loin with fresh herbs. I never thought of the mustard as an adhesive but now I will. But the yogourt sounds great. We often use a yogourt sauce with a little lemon juice and fresh mint leaves for our lamb. I will now try it as an adhesive. If I try pistachios I will let everyone know how it worked.
  3. I have tried over and over to get my Guru to work on my home network to no avail. Any suggestions? I am not exactly tech ignorant but not a programer either. It works fine on adhoc but the network is so limited that I have to have my IPad really close to the unit. So I am stuck there when I would like to do other things. If it were on wifi mode using my local network I could use it anywhere within range in my house.
  4. Re: Lighting Looftlighter It is sometimes a bit aggravating that the switch has to be held down continuously but I don't think small hands would be an issue. It only takes a bit over two minutes. The other option would be to have a simple off and on switch, but the air coming out the end is very hot and it would be pretty dangerous. At the point where the switch is it is about the diameter of a flashlight using D cells. It takes very little pressure to keep it on.
  5. Re: Lighting Looftlighter After my last post on this topic I have changed my mind. I now use the looflighter exclusively. I don't put it in the bottom. I merely place it on top of the lump and after less than two minutes I have a good fire.
  6. bwright

    Cooking salmon

    Re: Cooking salmon I had some problems with the day because I had to leave. So after three or four hours I had raised the temperature only a little bit. When I came back I raised temperature gradually ultimately reaching about 240 in the kamado and 170 or so in the salmon center. I left it to cool overnight. When I tried to take in off the grill it stuck everywhere. I had not greased the fish but had oiled the grills. Suffice it to say that I lost most of the skin and thus the appearance I wanted. The trout were a bit overdone. Next time I will put something, maybe sorrel leaves from m
  7. bwright

    Cooking salmon

    Re: Cooking salmon I just put king salmon (Scottish farmed so supposedly ecologically sound), steelhead (farmed by who knows) and rainbow trout (farmed again). I have cooked a lot of fish on the KK and smoked some from time to time. This time I am preparing for a xmas party and wanted a lot of smoked fish. I like pretty heavily smoked and fairly dry smoked salmon and trout. I have had a lot of success in the past with trout. So, instead of being smart and checking the forum before I started I did it my own way. Brined all of the fish overnight in just kosher salt and lots of water. Stuck
  8. Two great ducks by "king of ducks" aka greybeard".
  9. Re: Lighting Looftlighter Yep. When I got the KK to replace my old Imperial I bought one of these. I had always used simply newspaper in the Imperial but though I needed something more impressive when I moved into the KK aristocracy. It works pretty well, either from above or through the removed door. It takes two or three minute to get it started a bit and then have to wait another few till I have a full fire. To be honest I have returned to simply putting four or five pieces of newspaper in the basket but sometimes use the Looftligher. I have a plug right by the KK so this is no proble
  10. Any ideas? I am cooking a very small goat today, about 3 1/2 lbs. Marinating w/white wine, thyme, lime rind and juice, garlic, onion, Jamaican mint leaves, salt and pepper. Guess I'll do it pretty slow for medium length of time. Trying to mimic cabrito from Guadalajara, MX. Will let you know how it comes out. Any thoughts on goat welcome. Going on in an hour or so. If you know anything and happen to be on line give me a call at 626 577 7852
  11. Re: Barbecued Jalapenos! Molacajete. I use mine to grind together, for example, hot chile (lots of kinds either fresh or dried), garlic, cilantro, salt, pepper (including szechuan), mint, etc. as a rub or the base for good ponzu which I use to baste whatever I want to cook, especially any kind of poultry.
  12. Re: Questions about the 19.5 inch Komodo Kamado I have the smaller one. It has been mostly adequate but I sometimes wish I had the larger one. My 20 lb Thanksgiving turkey was something of a problem but it was one of the first times I used the KK. As to the moving: My delivery was scheduled simply to the driveway. I told the driver of the truck that I would make it worth his while to get it to my backyard and on my deck. There is one small step, a relatively long ramp and the one larger step. The driver had a screw dolly (or whatever it is called). He easily rolled it back the sometime
  13. Email or private message and come by most any time. Look closely and you can see that my Welsh Terrier, McCool can get behind the kk.
  14. I got my blue KK Lil' Isla for my birthday in 2010 (actually got it just before Thanksgiving though the actual 79th bday was a bit later. I have been a Kamado fanatic for what must be nearly 35 years. I started with an original Imperial from Pachinko Palace. I eventually bought two more of these as I had cracks in the original and somewhat broken firebox. The old "don't pay attention after first lighting it with newspaper and thus getting it so hot that it cracked big time" game played itself out with both of the "newer" ones. I went back to the original which was actually a much better K
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