Cookie

Re: Saturday Night Bone-In Finally someone appreciated my catchy title...I was laughing as I typed it...

Re: Cookie's Monster Arrives In Singapore I agree with you Dennis. I lived in Thailand for two years, and when I arrived, everything was hot and spicy. My taste buds adapted, and I ended up loving the food. My wife (American) used to think Tom Yum soup was the spiciest food on the planet. Now she refuses to order it in the US because it is too sweet and not spicy enough - I've created a monster....even when I make the authentic stuff at home now, she is like, "can you kick it up a notch?" And you are so right about the condiments on every Thai table...we load up on the spicy and salty. Next time you are in Bangkok, go to a restaurant called Somboon Seafood (cash only, nothing fancy), and make sure you order their red thai chili crab and some of their Tom Yum soup. Like I said, I lived in that country for 2+ years, and that is as good as it gets. Don't forget an ice cold beer to go along... I always go to the original branch on Surawong road, and be careful, there are Somboon imposters out there in other locations! Brian

Re: Saturday Night Bone-In Oops...couple of typos that I fixed....I got thinkin' "2s" when I started off the post with the dome temp. I pulled the meat at 120 for the reverse sear... And T - Rex, I have to say, that is the first Bone-In Ribeye I've ever done, have always been a NY Strip guy, but I think I may have just changed my religion... Tonight...tenderloin roast for the neighbors... Cookie

Tonights selecton for the Monster was a beautiful bone-in ribeye... Preparation (super simple): - Generous amount of Kosher Salt - Generous amount of Fresh Ground Pepper - Let stand about one hour to reach room temperature - Pre-heated Komodo to 250F Dome with KK Extruded - Had pre-soaked mesquite chips for one hour, placed in heavy foil smoker pouch with one hole facing down into basket - Waited for clean smoke - Meat went on with remote probe inserted - When meat hit 110, I fired up my 4 burner Weber Gasser and preheated to 700F - When meat hit 120F, removed from Komodo and did reverse sear on the Weber for a little less than 2 mins per side (next time I'd reduce that to 1 min per side, 30 seconds, rotate, 30 seconds, to get the nice cross thatch) Melted in the mouth... And it looked like...

Re: Cookie's Monster Arrives In Singapore I hear what you are saying Dennis...there are many things I've acquired a taste for over the years...beer, scotch, signle malts, spicy food (after living in Thailand for two years), brunettes (I married the first one I dated after years of blondes), the list goes on... Durian, not so much. I've only lived in Asia for 6 years, so maybe after another 16 to catch up to where you are today, it will be more palatable. Dennis, you ever think that maybe 22 years of Thai, Indonesian, and Asian food has numbed your tastebuds??? Maybe that is why you can stomach the Durian. I notice that with each year that passes, Western food gets more and more bland... The Singapore government sure has an opinion on Durian's foul smell...here is a photo of a warning sticker on one of the subway trains...

Re: Cookie's Monster Arrives In Singapore Sounds like you've spent some time in Asia Sanny... I about gag everytime I walk past the fresh cut Durian in our supermarket (it seems to be the daily fresh cut fruit special - every single day)...and they've strategically placed it next no he very large fresh fish/seafood section of the store...everytime my wife goes to the store on her own, I say "how was the store???" She says "smelled like a$$." Without fail.

Re: Cookie's Monster Arrives In Singapore Dennis, a couple more photos for you...one of the delivery truck / crane, which as we both know, presented some challenges, but with your help, we got through it... The other just another shot...I'm still playing with where to place the Monster. Behind the camera is another large area that currently houses two stainless gassers + a weber kettle... I'm still rearranging...

Re: Cookie's Monster Arrives In Singapore Thanks johnnyboy...we love it....tonight a small chicken....tomorrow night a bone in ribeye....Sunday some friends coming over for a tenderloin roast...there is no doubt that the Komodo just increased my butcher's revenue by a couple of percentage points. Everything here in Singapore is imported, so you would die if I told you what we pay for meat (I'm sure Dennis can relate being in Indo)...simple example...a pound of Australian ground beef is about $12 - $14 US Dollars. Most of our meat is Aussie beef, and I'm actually pretty happy with it and our butcher is Australian, and he knows the various US cuts of beef, so I can get just about anything, but if it is unique, I might have to wait a couple of days for it to be flown in with his other shipments. Our 20 lbs US Turkey that I've ordered for Thanksgiving....$130 US Dollars... Be thankful the next time you guys head to your local butcher / Costco. Now that I think about it, the new Komodo has probably also raised the GDP of Australia.

Re: Hi to all Wow txbigguy, very lucky you! Congrats! I always wonder if anyone not somehow affiliated / related / customer of a mega-company giving something away wins (I know I know, there are laws about that kind of stuff...but I'm just sayin'), so very cool of you to drop in and let us know who won the Kingsford contest. You now own the mac daddy of BBQs, enjoy! P.S. I've never won anything "cool," but my wife ain't doin' so bad....long ago, when she was in high school, her Dad bought her a raffle ticket for the annual Church festival grand prize - she won a car that she wasn't old enough to drive yet. I've taken her to several charity events and fund raisers, and she almost always wins something in the raffles, most notably a diamond tennis bracelet. Needless to say, in our house, if we are buying raffle tickets or signing up to win something, HER name goes on the ticket / entry form...lady luck.

Re: Cookie's Monster Arrives In Singapore The first cook....dry rubbed and apple wood smoked for 3-4 hours, 1/2 the time on upper rack, 1/2 the time wrapped in foil with apple juice and grape juices, sauced at end for 15 mins... The smoke ring was brilliant (should have taken a photo...I know, I know), and they tasted fantastic... What to do for cook number 2??? I love these kinds of dilemmas... Cookie

Re: Cookie's Monster Arrives In Singapore Its the overweight blue one with the smile on his face!

Greetings From Singapore... My name is Brian Cook (my friends call me Cookie). I'm originally from Kentucky, but have been living in Signapore for the last 4 years, with stints in Thailand and a few other countries prior. I'm in the aviation industry. I love to cook, and my wife and I take cooking classes whenever we travel (most of which is in Southeast Asia). We have become pretty proficient in Thai and Vietnamese cuisine. We love spicy food, and the flavors in this part of the world are very complex, and we love to experiment. Yesterday, with much help and coordination from Dennis, we took delivery of "Cookie's Monster." A beautiful dark metallic bronze Gen II OTB. I consider it a pretty complex delivery, it had to be lifted off of a flatbed by crane in front of our condo facility, be wheeled through the underground carpark to our service lift, ride the lift to the 6th floor, and then be carried to our rooftop terrace on the 7th floor. Needless to say, I could see many things going wrong, but nothing did, and as you can see in the photo, the Monster is sitting pretty, ready to go at some stage this weekend. I look forward to being an active participant in the forums. Nice to "meet" everyone. Cookie