joebyk

Re: suckling piglet - anyone done one? Thanks HP1 Typed an earlier respons and it disappeared so sorry if this is a repeat. Good question re size. Will have to check w/ my local farmer re milk feeding. Great cooler idea if meat is done before the guests show up. Am thinking that maybe just buying a large roast from my farmer is easier, maybe less dramatic. Happy KKooking. I have ascended the learning curve w/ my June arrived KK but still trying to master the slow cook method at 145+/- degrees - my temp gets up there too high even when I turn down the in/out valves.

Hi All, Goin' local here in New Hampshire w/ an animal grower. Thinking about doing a piglet roast. Having grown up in a family of 500 years of farming back to Europe, think it is good to see that meat actually comes from a living being. My dinner guest will appreciate if I can pull it off. Didn't find any reference on the pork recipe link. Anyone ever done a piglet? About 20#. Cook temp and internal time done temp? Any other suggestions? I would lean toward classic garlic, sage, rosemary, S/P w/ a little bit of hot kicked in but let me know. Thanks in advance. J [email protected]

Tried my first slow kook ribs yesterday but was not successful in getting the temp down from 350+/-. Think I let the startup mode go too long and the KK walls just did not want to Kquit. Turned the valves down to next to zero but still too hot. Do you recommend a very low flame to start so the KK does not overheat? Any other suggestions? I am an experienced Kook but am working through the temp regulation process. Thanks in advance. J

MTRex, Have done hundreds of home pizzas and just received my KK so looking to to a pizza Kook. Secret, as you will see in Italy, is to get that temp cranked up between 500 and 700 degrees. Pizza should kook w/in 5-7 minutes - almost like mazza. Fool proof recipe for 3 pizzas, or maybe bake bread out of the third which is what we do. 3/4 cups water 5cups of flower 1 yeast packet commercial or 1 tsp of green market type buy as you go type yeast. Sea salt, preferably celtic grey salt. Olive oil. Proof the yeast by boiling the water to about 110 - baby's bathwater temp just warm - put yeast in, let it get to sizzle. You can add the salt and olive oil during this stage. After about ten minutes, blend in the flour. I do it w/ a blender but you can do by hand or other machines. Place dough in an olive olive oil coated bowl and let rise, preferably overnight, pound down twice on day two, the lst time dividing into three rounded pizza doughs which you will finally flatten out and spread out by hand. You can shorten the procedure by doing a few rises in day 1. Dough will always have better flavor/texture with multiple slow rises. You can't miss on this procedure. Have fun and le me know how you KooKed pizza on the KK. j

grey salt The chef at Tra Vigne in Napa Valley said on his PBS cooking show (I've dined there a few times and if you like what I call Cal/Med style cooking, you gotta do) that if you do anything to improve your cooking you should use grey salt. This is sea salt from the coast of Brittany, UK. Maybe a bit pricey for a brine so as a former user of kosher salt before I discovered sea salt, you could always use generic sea salt in a large volume thing like brine. Otherwise, GS, which is grey and available pretty much everywhere in green grocers, Whole Foods, etc. in course and fine grained is the only way to go when salting your food - great flavor and high mineral content - no chem issues. I would not go kosher for anything but dill pickles homemade and probably even not that as I think about it. Don't use K salt any more. Checke it out.

2nd device required New member maybe misreading your string but looks like you are talking about buying a "de-hydrader" to do dry t's. Can you do a really low temp slow cook on the TT for tomatoes and even chile and end up w/ a chipotle like result that can be dry stored? If so, what is recommended temp/time? Maybe at the end of an initial cook as the KK cools down? Any ideas?

Syzkies did a 6 hour and sounds like he was a little disappointed that "it did not fall off the bone". My KK is arriving in the next week. I am part of the "Slow Foods" movement here in New Hampshire - tougher here than when I was living in CA for a short time. Should I do 12 - 24 hours? Any slow food - slow cook - advice out there for lamb? How big, what temp, how long, how position - up/down - on the KK? 6# semi boneless. My KK is arriving in the next few days and doing a "christening" party on 5/29, so gotta get this down soon. Thanks in advance. J

Thanks. Agreed re oven in the ancient style. Will be using for wood fired pizza and will try a slow cook lamb - maybe 24 hours? Will let you know how it comes out. J

Any updates on your first pass on SC Lamb? Hi Syzgies, Lived in Palo Alto in 2000 until our company went out of biz. Back in NH now and missing it. Just ordered a KK and planning on a slow cook lamb BBQ for several in 2 weeks. Any refinements to your original post? 6 hours @ 230? Did you marinate it in wine and your classic Italian spices? Does Spain do differently? Wonder why there is no lamb subsection under recipes? Thanks in advance. J [email protected]

Any updates on your first pass on SC Lamb? Hi Syzgies, Lived in Palo Alto in 2000 until our company went out of biz. Back in NH now and missing it. Just ordered a KK and planning on a slow cook lamb BBQ for several in 2 weeks. Any refinements to your original post? 6 hours @ 230? Did you marinate it in wine and your classic Italian spices? Does Spain do differently? Wonder why there is no lamb subsection under recipes? Thanks in advance. J [email protected]

Thanks. I am getting it. Did a few vids on the Komodo and see the interior build. Also, exterior is sculptural and fits w/ my Japanese stone garden. Thanks for your time. J

thanks. I get it. Have a Japanese stone garden in a very small space off the back of my green restored mill - loft space - so aesthetics are a factor for me. Don't want a big ugly something out there in my back - only - yard.

Will be buying a k cooker. Can anyone tell me or point to a link why the komodo is substantially better at a 3-4x price of primo, bull, green egg, dragonfire, etc.? Thanks in advance.