Hephaestus

Here is a pic of 4 veal rib chops smoked with pecan chips and wet tarragon paste. Unfortunately the pic is a little out of focus.

Hi MadMedik We are actually cooking quit a bit. The weather is holding up nicely. All is well we hope the same. normstar I actually used the recipe from Bobby Flay's barbeque addiction show. Here is the link: http://www.foodnetwork.com/recipes/bobby-flay/maple-mustard-mixed-pepper-glazed-salmon-with-brussels-sprout-slaw-recipe.html Bobby uses a bge on his show. I think ours looked a lot nicer. It must be the grill!! Also, he used hickory chips. In the past, I had always used alder chips with salmon. This was the first time I used hickory. I actually prefer alder we found hickory a little bit strong on the taste. Good luck.

It's been a very long time since my last post. When I saw the way this salmon looked, well I just had to share.

I grill my fish on the main rack. To avoid sticking, I rub the grill with grape seed oil. I also have two spatulas that I use just for turning and picking up the fish. One of them being very wide. For crispy skin, grill at around 400F. Please click on following link to see a whole snapper of a couple of years ago. I find that this method works very well. I avoid getting additional accessories. I feel I already have too many. I hope this helps. http://komodokamado.com/forum/topic/3319-for-the-seafood-lovers/?hl=snapper

Re: Updated: Brisket going on soon/Done You are rigth doc, no foiling. Maybe this was the reason that it turned out a little dark on the outside but we are not complaining!

Re: Updated: Brisket going on soon/Done Hey cousin. I am sorry for the delay, it's been quite busy the last couple of weeks. You are right the snow is finally gone and it is actually getting warm. We are now getting ready for our Easter this week end. We will do a lamb on the spit. Too bad the kk is too small for this. I will try to post some pics. Here is what we did with our brisket. As mentioned it was our first one. I had done a lot of reading and below is a combination of different recipes. 1. We injected with low sodium beef stock. 2. Covered it with a thin layer of dijon mustard. 3. Applied a rub of: ground chipolte pepper, smoked paprika, ground all spice, ground black pepper, kosher salt,ground cumin, paprika, onion powder, and brown sugar Let marinate at least 12 hrs. Set-up the kk for indirect cooking as shown. I prefer the upper rack as I had found in previous long cooks the meat gets done quicker on top. The wood chips are hickory. I do believe mesquite will also be good. In fact we will try mesquite next time. The brisket after trimming was 6lbs Here is a table of the time and temp. Time dome temp meat temp 11:20 am 260 134 12:20 250 148 1:20 240 158 2:09 240 163 3:25 280 169 4:20 290 180 5:10 290 190 Let it rest for about 20 minutes. Serve it with your favorite bbq souce. I hope it helps.

Re: Updated: Brisket going on soon/Done Hello cousin, It just so happened that we were also doing a brisket. The first one I have done after more than 10 years of ceramic cooking. What a fine piece of meat! Ours came out simply amazing, juicy and very tasty. We were skeptical about making brisket because our experience when we had it in restaurants hasn't been all that good. We have had it up here in Canada as well as in different places in the states. From Dallas to Florida etc. Generally we found it dry and chewy. Ours was nothing like that it practically melted in your mouth.

Re: My new cook area ! Hello cousin, Honestly it is amazing. I love the design. Up here,we have more than 2 feet of snow in our backyard. Just like Loquitur above I am soo jealous. Congratulations!

Re: Grill Floss in Canada Hi Waldo, These people have plenty in stock. Capital Appliance & BBQ 12 Grenfell Cres, Nepean, ON K2G 0G2 613-228-0009

Re: Pork ButtCook/ Sauce Advice Hello Waldo, I really don't think you are going to run out of charcoal. I did pp a couple of months ago for our son's bd. One at 17.5lbs and the other at 18lbs. I filled the basket with royal oak lump. I started heat soaking the kk at 8:00 pm Friday night. I reached 225F about 2 hours later. At this point we put the meat on. One on top of the other. Went to bed and woke up at 5:00 am Saturday morning. The dome temperature had gone up a little bit. I took out the top one at 12:30 Saturday. Wrapped it up in Al foil and bath towels and in to a cooler. The second we took out at 5:00 pm Saturday. I had enough charcoal left to do shrimp brochettes. The kids went crazy. They were all happy to go home with the left overs. We always use the ultimate bbq sauce as described below. It requires a bit of work but it is worth it. The Ultimate Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika if available Freshly ground black pepper pp 002.jpg[/attachment:3k2nmsu0] pp 003.jpg[/attachment:3k2nmsu0] sm 001.jpg[/attachment:3k2nmsu0] sm 002.jpg[/attachment:3k2nmsu0]

Re: Beef ribs a cookin! We did beef ribs a few weeks ago.This what they looked like: They were delicious

Re: Beef Ribs vs Pork Ribs I just did beef ribs this past weekend. I simply followed the recipe in Webers smoke. They turned out delicious. Our friends who had never had beef ribs before, thought they were amazing.

Re: New KK just arrived in Boca Raton, FL Congratulations! This is a purchase you will not regret. To get away from the cold and the snow, my wife and I are spending some time right next door in West Palm Beach. I must say though, I am already missing my kk.

Re: Father's day special: Smoked Prime Rib Hello cousin, Ours was 4 bones, 7.5lbs. I set-up the kk for indirect and set the temperature at 290 degrees. ( I would have tried a little lower but I did not want to be late for lunch.) Put it on at 9:00am . I took it out at 12:30 It had reached 140 degrees. In 2 weekends we will do it allover again when our niece is visiting fro Vancouver. Good luck.

Re: New KK On Its Way To Peterborough Ontario Canada! Congratulations. The Rocket looks fantastic. Nice choice of colors. It blends so well with the surroundings, including the canine. What's his name?

Re: My kk arrived !! Congratulations! She is beautiful. You look awfully happy and you have not started cooking yet

Re: Halibut Anyone? Hello obanker, Have a look at the following post:http://komodokamado.com/forum/viewtopic.php?f=33&t=3738 The steaks that you see are halibut steaks. I cooked them on the lower grill at high temperature, about 450-500F. Try the following marinate: Olive oil Lemon juice Dijon mustard Crushed garlic Grated ginger Old Bay seasoning Fresh chopped basil or parsley Let marinate for about an hour. This was a home made marinate and unfortunately we did not keep track of the quantities

Re: New KK On Its Way To Peterborough Ontario Canada! Congratulation for your purchase. Peterborough is a great place for a new kk. That's where I spent my first assignment working for GE, after I graduated from university. It brings back many fond memories.

Re: New to ceramic cooking I suggest MASTERING BARBECUE, By Michael Stines. It is full of recipes, tips and techniques that can be easily applied to ceramic style cooking

Re: Father's day special: Smoked Prime Rib MadMedik, First of all I just worked the kk. The wife mostly did everything else. As for the kids, they were happy to join us at the dinner table. At the end it worked out great. As for the vegetables, we throw them out. We use the pan and juices to make a jus.We took one cup of good red wine to deglaze the pan. Then added one and half cups of homemade beef stock. You can also use good quality commercial. Then add some Worcestershire sauce and some freshly ground black pepper. Voila a very tasty jus done in no time

The kids came over for father's day. What better way to celebrate? Slow cooked smoked prime rib Ready for the KK.

Re: Best Smoking Methods With KK? Firemonkey, I noticed the inside of your kk is very clean. If this is a recent picture, how do you do it? Thank you.

Re: New KK finally ordered Congrats and go Canucks go.

Re: Online Source for Lump Charcoal Hello Loquitur; I have the solution to your heavy bags. Come to Montreal for a visit of our beautiful city. Stop by our place for a bbq and some drinks. Close by here there is a market where they sell Royal Oak in 4kg (8.81lbs) bags for $7.80 each. You can load the car and go home full and happy.

Re: Pebble tile or Square tile? I own #2. I wouldn't change it for the world. It looks so much better in real life. In fact, when my cousin the madmedic visited from California, he liked it so much that he got the exact same thing. I am sorry no FB account