
Majestik
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Everything posted by Majestik
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Fully Open Top Damper Cooking Method (experiental)
Majestik replied to mguerra's topic in Techniques
Re: Chicken Fat - Split from First Rotis Cook topic. Stay off my bridge! -
Fully Open Top Damper Cooking Method (experiental)
Majestik replied to mguerra's topic in Techniques
Re: Chicken Fat - Split from First Rotis Cook topic. Don't worry, I'm going back into hiding now. -
Fully Open Top Damper Cooking Method (experiental)
Majestik replied to mguerra's topic in Techniques
Re: Chicken Fat - Split from First Rotis Cook topic. Well, Jasen has been telling me about this spin-top-open/bottom-draft-closed idea for a little while. Sounded nuts to me, but I tried it on some chicken thighs and they were excellent... so yesterday I tried it on 2 split chickens, a ribeye roast, and a round-tip roast. Dome temp stayed around 375-400 with just a crack in the bottom draft. Everything came out absolutely delicious. And still moist. So, I'm giving the technique a thumbs up... will be experimenting more with it. On my POSK, of course. -
Re: Say Goodbye to this Red forum We'll have to get one of the Admins to fix that.
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Re: Say Goodbye to this Red forum OMG, what happened to the forum? It looks all different n' stuff.
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Looks great, Dennis. Nice job.
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Hot dogs!
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Also, when you first login, in the upper right should be a link called "view unread posts", or you can use/bookmark this link: http://www.komodokamado.com/forum/searc ... d=newposts
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What Mr. Whiz wants, Mr. Whiz gets.
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help identifying kamado type bbq
Majestik replied to brooker's topic in Jokes, Ribbin' & Misc Banter!
That base reminds me of the experimental #3 base on these Richard Johnson cookers circa 2006-2007: and The rusty bands and massive tile lost also suggest his work. But the daisy wheel draft system is odd... I don't recall ever seeing one like that. -
And now for something completely different...
Majestik replied to mguerra's topic in Lagniappe Photos
Northern Hairy-Nosed Wombat From the Surrogate exhibit by Australian artist Patricia Piccinini. Nature's Little Helpers -
I usually do chicken like that at 450-ish for 1hr 15min or so, so your time sounds about right. I do mine "almost" direct. I've been using the slotted top of a broiler pan as a "diffuser". Helps to prevent scorching in the center of the grill, but still gives a nice char.
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Pix or it didn't happen.
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Heh That looks like hot sauce, Syzy. What was your recipe/technique? I've been considering doing rootbeer with the kids, since I inherited a home brewing kit last month.
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Re: Hardwood Charcoal Briquettes? I'm currently working my way through a bag of the Trader Joe's Hardwood briquettes. So far, no complaints. Low ash, high heat, pleasant smoke flavor, no chemical or other off-odors. Good stuff so far. I asked NakedWhiz to review it, but so far he has dodged my request. This is in a steel barrel grill, though. My kamado's still in storage.
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New Tiles - Dark Bronze Metallic and A.N. replacement
Majestik replied to DennisLinkletter's topic in KK Announcements
Very nice! Thanks. -
Re: Jerky redux It was delicious, thanks! Smokey and spicy, the way I like it. Last awhile? Not at my house.
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New High Temp Hot face Finish
Majestik replied to DennisLinkletter's topic in KK Features & Accessories
Re: New High Temp Hot face Finish Is that M64? But seriously... does this have to be applied to a pristine cooker or could it be used to clean up/seal something a bit... older? -
Well gee... ...now that you've outed the poor guy we'll never hear from him again!
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New Tiles - Dark Bronze Metallic and A.N. replacement
Majestik replied to DennisLinkletter's topic in KK Announcements
Dennis... Can you get us a pic of the Bronze in full sunlight? It's looking mostly black to me....? Thx. -
The "Used Car Salesman" of Ceramic Cookers
Majestik replied to Conodo12's topic in Jokes, Ribbin' & Misc Banter!
That guy cracks me up. His danish videos are even more bizarre. -
I have never foiled. Ever. Don't know if that's what mushified your pork, but I've always been fine pulling right off the grill. Never understood the whole foil thing.
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Reminds me of this one... http://www.komodokamado.com/forum/viewt ... 62&start=0 So I already know it will be good!
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Well, I expect you'll make a fresh one before then....
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Beautiful! Any chance you can bring me some o' that in November?
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