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Majestik

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Everything posted by Majestik

  1. Make fun? I've been wishing I had had ramp like that for my move.
  2. That looks excellent. Question: When you lift up on the handles, is the grill balanced? I.e, it doesn't tip one way or another. It LOOKS balanced. And it looks very nice. What's the lower grill? I need to do more research I guess.
  3. Majestik

    Ribs?

    Regarding the no-basting... When I did some baby-backs recently on the scrap-pile SS gas grill rotisserie... I used a nice dry brown sugary rub and would spritz them with a little apple-cider vinegar and oil mixture every 20-30 minutes. I did this so they wouldn't dry out on the gas grill (but they did anyway). However, one added benefit, which I also put to use on some VERY good pork loin roasts... was that the vinegar "basting" blended with the rub to make an exquisite tangy sweet bbquey coating. It was definitely an enhancement. On a kamado, however, I wouldn't want to be opening it up that frequently. But it might not be a bad thing to give the ribs 2 or 3 bastings over the course of a long cook. Eh, just something to try. Maybe I'll do ribs this weekend. ---Mike
  4. Yeah, that hairy little kid is almost as scary as his avatar....
  5. The avatar works! Thanks, Porkchop.
  6. Oops. Happy belated, Dennis. And now that the party's over, get back to work, eh?
  7. Beautiful, Dennis. Now my wife is gonna want some.
  8. Alrighty, then! Kudos to Drunk J for the (slightly) more elegant solution: Lookin' good. Did up some dinner-size hebrew-national franks tonight. Simple and suh-weet. I'm baking my temp gage as we speak... at 225.... I'll see how it goes. When the kamado was raging today it read 350... so it can't get any worse.
  9. Indeed... I second that motion. Pix please.
  10. Condensation in the temp gage I was thinking about that, too... what if we were to place the gage in an oven at 325°? My theory being that the liquid would vaporize and diffuse out of the gage.... has anyone tried that?
  11. Farmer's market - hadn't thought of that. The Raleigh Farmer's Market is huge... I will have to check there. Thanks. Porkchop-- I know, I know... the tinfoil was usurped by the the flower pot! A little duct tape to hold the neck together, and I can slide that dish around like it was a big green egg. I think it will do for awhile. It actually worked very well. Who needs customer service? I have duct tape! I did those ABT's indirectly at around 350° for 1.5 to 2 hours. I have to guess on the time because I don't remember exactly when I put them in... and the temperature is also a guess because my kamado-brand temperature gage is full of condensation and seems unreliable. All I know is THEY WUZ GOOOOOOD.
  12. Hey all, I tried my hand at some ABT's this weekend... it was the first cook on my kamado in... sad to say... well over a year. It was also the first time to try out my "new-and-improved" damper top. Check it out! (Credit for the flower-pot-dish goes to Char-Woody- thanks, Fred!) Anyway, going from memory, I got 15 peppers, lopped off the tops, and cored out the seeds and membranes with a carrot peeler. I chopped up a brick of cream cheese into little bars that I packed into the hollow peppers, and then wrapped each one in bacon, pinned with a toothpick: Cooked those indirect for a couple hours: Man, I could've made a meal of those puppies! Absolutely delicious. They will now be a staple in our menu planning. Thanks, Gerard, and everyone. BTW, Gerard, where did you find the pickled watermelon rind? I can't seem to find it around here. --Mike PS: The sausages in those pix, unfortunately, were rather bad. They had a weird off-flavor and a very plasticy skin. We won't be buying those again. I think they were Arnold's brand hot smoked sausage. Bad stuff.
  13. So hey, folks... how bout posting some pics of all this grub? And that got me thinking... who here actually has a komodokamado? I'd like to see pics of these things in action! Mike
  14. Dang, that sounds freakin delicious.... I'm gonna hafta try that this weekend with my foil-damper. In other news, we managed to get the SS gas grill returned after some wrangling... and now working on the wife to get that OTB.... wish me luck!
  15. Thirsty over here... Oh, don't get me wrong DrunkJ... I'm a hops fan myself. Their Barley Wine (12.9%) would knock your socks off. The IPA - man oh man crisp and clean and frosty bitter. And this summer they're doing a "royal IPA" in celebration of their anniversary. Not really sure what the "royal" means, but I can't wait. Having a microbrewery near is sweet indeed. And dangerous. And now I'm craving Bud and Brisket. Thanks, Porkchop.
  16. Yes, please do that. Thanks.
  17. I was thinking mostly aesthetically... so I wouldn't have to see cords and valves, and the tank could be discreetly tucked out of the way somewhere. Personally, I would want to use it for more than just lighting the charcoal... sometimes I might just want to use gas alone, for some quickie hot dogs or something. So yeah, having a control in back would be a little more hassle. Though, once you turn the thing on, how often do you mess with a gas flame? Not alot. Maybe there's a way to plumb the thing so the control's up front, but the valve's in back. Sounds tricky. I'm just trying to envision how the current version would work if I was tripping over the tank and hoses in front of the unit. Doesn't that get in the way? We need some pictures!
  18. To my utter shame I've been reduced to cooking on a stainless gas grill I picked up at a warehouse club.... Well... it hasn't been ALL bad... Rubbed this down with a paprika based rub I threw together... Slathered in yellow mustard and rotisseried with hickory chips in the smoke tray. Every 15-20 minutes I'd mist the roast with apple-cider vinegar mixed with a little salad oil. Came out pretty well. The crust was was just a sweet-spicy-vinegary delight, and the meat was quite tender and juicy. That was one mighty tasty roast. Can't hold a candle to a ceramic q'd roast, but it was pretty good, nonetheless. And I do have some possible good news, . My wife is working on getting a refund for this stainless contraption. If all goes well I maybe... just maybe... will be ordering an OTB real soon. Fingers crossed. FYI - the stainless grill is a Nexgrill from BJ's Warehouse.... Very cheap, poor construction. After 5 or 6 uses the rear panel and "vapor trays" are warped and the "smoke tray" gets stuck repeatedly. Just not impressed with the quality at all. Though I've still pulled off some tasty grub. But that's a case of the cook, not the cooker. --Mike P.S. Has anyone used a rotisserie with a komodo-kamado? I saw some pictures that had openings for that, and I wondered what were the results? Doesn't a kamado eliminate the need for a rotisserie? I.e., cook from all sides evenly? I'm curious to hear how it works.
  19. Hey Dennis, Would it be possible to design a gas unit to mount in the rear? So the front draft would stay put, and the gas could be hidden from view somewhere behind it? What's the current procedure for storing/hiding the canister? --Mike
  20. Hi Dennis, I just want to commend you on the fantastic work you've done. The design improvements you've made are brilliant and beautiful; the craftmanship is top-notch. I wish you continued success in this endeavor. Hope to take one of these beauties home myself one day. --Mike
  21. You know what the problem with these forums is? I always end up hungry!
  22. BBQ styles Perhaps all you professionals can answer a Q-history question. I attended a small presentation at the NC History museum this weekend by "bbq guru Bob Garner". He talked about the differences between piedmont/western NC BBQ and Eastern NC BBQ. The differences were essentially this: Eastern NC BBQ is finely chopped or shredded with a clearish peppery vinegar sauce. Western/Piedmont NC style is more coarsely chopped with a tomato-vinegar style Q sauce. I preferred the latter (they had a little taste test). Niether of the samples appeared to have any dry-rub. He mentioned South Carolina style being "mustard-based" and talked a little about Texas and Kansas City, and a couple other styles. What he didn't talk about, and I should have asked, is where the spice dry rubs entered into the picture. Is that part of a particular style? What I've been doing lately, using a dry-rub, slathered in yellow mustard (SC style?) and then served with a vinegary-tomato piedmont style sauce on a bun with cole-slaw topping. So, I guess I'm serving a mish-mash of styles, but I like it. So anyway, where did the rubs come from? (I figure y'all should know). --Mike
  23. North Carolina Hey NakedWhiz, We bought a house in Holly Springs and I work in Morrisville - just a hop skip and a jump away! Glad to see I'm not the only ceramic enthusiast in town. Hey Gerard - Mine lost it's tiles in October 1999... when my K was roughly 1.5-2 years old. Then again last year during the move (different tiles... the ones I fixed stayed fixed). Now my kamado is "neckless". Alas. I think I'll post photos. --Mike
  24. Some of you may remember me from the "good ol' days" in kamado-land. I webmastered the kamado site in the late 90's and set up the original forum. Ah, memories... Well, since then the wife & have had three kids and subsequently relocated to the triangle area of North Carolina. Great schools, excellent job market, low housing costs.... and the environment is lush and beautiful. So here we are. I still have my kamado. Though it is more than a little worse for the wear and I don't seem to be able to get any customer service out of them. It may be out of commission until I do. In the meantime, I found Dennis' website and must say I love all the improvements he's made. The kOmOdo kicks ass. I hope to buy one someday. Anyway, just thought I'd say howdy, y'all. Hope to see you around. ---Mike
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