ThreeDJ16

Dude.....thanks. Thought I was going crazy there for a minute wondering how that happened. Oh well, guess I double posted to begin with and edited the second. Too much drinkin' I guess - hehe. At least now I can delete the first post. -=Jasen=-

Hehe, yup. Had a brain fart and missed that. I think he mentioned 36 hours on the Guru forum....argh???? -=Jasen=-

Hmmmmmm a duck reaction? (just kidding) I know you meant Maillard. I too like, as I said, a nice crust or a browned beef/pork/meat, edge, but hey, this is an experiment and I feel like it turned out fairly well.. The sauce was a delight, (sous vide is often sauced), and the rest of the dinner we fab. I'll do it again, and quickly sear the meat after the sous vide process in a very hot cast iron skillet.. how's that? Man, you must have been reading that post as I typed it. Soon as I posted it, realized the "i" was missing and changed it within 2 seconds. You have some kinda go-go-gadget quick poster, don't ya? hehe How long does this process take for you? -=Jasen=- GG>- What process Jasen? If I am sitting here playing moderator on two other boards I just alt-tab over to the page and go for it... I am way used to it I guess? .[/quote:39u7a9rh] The really weird part is you made your post around 45 minutes after mine. Now that I don't understand, unless you had the page loaded while I made the change. Pfft, oh well, I'll have another beer and quite trying to understand - hehe. Got the grill smoking and beer flowing today! -=Jasen=-

Hmmmmmm a duck reaction? (just kidding) I know you meant Maillard. I too like, as I said, a nice crust or a browned beef/pork/meat, edge, but hey, this is an experiment and I feel like it turned out fairly well.. The sauce was a delight, (sous vide is often sauced), and the rest of the dinner we fab. I'll do it again, and quickly sear the meat after the sous vide process in a very hot cast iron skillet.. how's that? Man, you must have been reading that post as I typed it. Soon as I posted it, realized the "i" was missing and changed it within 2 seconds. You have some kinda go-go-gadget quick poster, don't ya? hehe How long does this process take for you? -=Jasen=-

Very interesting and cool looking experiment. I need some kinda Maillard reaction cooking meats. Though looking forward to your results. -=Jasen=-

All done!

Just playing with different methods of cooking a pork shoulder. This time upper grill, no drip pan, no heat defector and still deciding where pit temp should stay (currently 225). -=Jasen=-

Re: Hmm

Re: Brining Well, the main purpose of the salt and sugar is to raise the specific gravity of the solution in order to push it into the meat. Don't want to make my head hurt here (I am sure Syz could cipher it in a minute for us), but it can't be too much actually entering the meat. Your probably only talking 6-8% (based on meat weight) liquid retained in the meat from the brining. The brine is not too terribly strong to begin with with 1-2 cups combined salt/sugar per gallon. I doubt the salt or sugar quantity in the meat is too different then when you use an exterior rub or sauce. The advantage of the brine is the extra moisture gets pushed in and distributed evenly. -=Jasen=-

I do believe environment would play a major role. If the product is from a trusted clean source and no contamination occurs before sealing, then the possibility of funky-monkeys should be greatly reduced. Not to mention, in the end, the product is still brought to an appropriate bacteria killing temp. So provided your not leaving the food out on the back porch for a few hours, I think people are being a bit over paranoid about bacteria lately. And this coming from someone who has been through the lovely process of food poisoning (local fast food). I have been hearing about other people using the technique for starting the food (to a slightly lower than desired temp), then finishing on the grill. Steak would be a good choice. Texture is my only concern on water bath cooking. Flavor is number one, but texture is a close second for me and boiled foods do not top my list for texture producing results. But I could see the two part plan working. -=Jasen=-

It should not take much of a ramp to just get the KK off the pallet. I was lucky enough to have a parking space to sidewalk height difference of the pallet. So I just rolled it off the pallet onto my sidewalk. I am sure there is enough scrap in the top of the crate to come up with a quick, make shift ramp. Anyway, welcome to forum and congrats on the new cooker. We look forward to many pics from you! -=Jasen=-

Firemonkey, better tile adhesion might also have to do with Dennis' vacuum kiln process also. One of the issues with the other tile grill manu was large amounts of water retained in the wall material. Water behind tile is a very bad thing and causes the mastic to loose adhesion. Dennis' process removes much of the retained water. He also uses a microfiber material in the walls to allow a path out for the water during the vacuum kiln process. So these are big advantages to combat against initial tile loss on the KK and would help explain while later tile replacements held better on the other grill (since use removes water). -=Jasen=-

Actually the Shun Elite is not a Damascus steel, but rather powdered steel, mixed then forged to allow for a greater consistency than with folding. Then they apply a SS layer to the exterior. Hey, to each is own, but the proof is in the pudding. I have never owned a knife that has the edge retention of the elite series (including Damascus knives). So there is no sham in Shun as you say in my opinion. BTW, I considered Hattori when purchasing, but specifically wanted the SG2 steel verses VG10 or other Damascus steels. Have not been let down yet. I imagine it will be harder to sharpen, but wouldn't know since there has not been a need yet!! -=Jasen=- You may also find it interesting that the web site in your posts sell knives made with the same powdered steel technique - http://www.japanesechefsknife.com/Tenmi ... eries.html . The powered steel knives are also not a subset of Damascus, but rather a new iteration all together building on old tech.

Re: No more UPS ground? Dennis, just found a page that discusses rate increases for ground shipping in 2008 and a ground shipping map. Also, the site I am looking at doesn't appear to be new. Checked on costs from Augusta to San Diego, $9.95 ground for under 1 pound and under $100 insured. That is still ridiculous. US Postal Service is much cheaper on small items as they would charge under $2. -=Jasen=-

Some folks may not know, but Bed Bath & Beyond will take expired coupons and allow multiple coupons during the same purchase (provided one coupon per item). I have daisy chained coupons there many times. Like you Sanny, I cannot stumble in there often as too much stuff tends to leave with me. So I usually go with purpose and don't stay long. -=Jasen=-

That is one nice looking bird! What time is dinner? -=Jasen=-

That is what I use and love it. I don't have the pro model, but rather the apex model and it works perfect. The edge will scare you it is so sharp. Personally, any powered type sharpeners like in the posts above, are never coming near my knives. I have tried the Chef's pro and was unsatisfied with the results. -=Jasen=-

Yeah, I read that somewhere too. But I have this sharpener ( viewtopic.php?t=928 ) and it does a fantastic job. The Shun's do carry a lifetime warranty too. -=Jasen=-

Quick Update! Have sliced everything I can get my hands on long enough to slice! Awesome is all I can say! From raw meat, cooked meat, vegetables, cheese, bread and whatever else that has the misfortune of finding itself on my butcher's block...effortless. Not required any sharpening yet either, just a couple of quick, touch up alignments with the ceramic stick. My pocketknife of the same manufacturer and SG2 steel is also going strong with all the abuse it gets. Have probably wasted a ream of paper (and cardboard) at work shredding trying to dull the edge. Truly the best pocketknife I have ever owned. http://www.knifeworks.com/index.asp?Pag ... rodID=9874 -=Jasen=-

I am with you on the Shun!! Love mine! viewtopic.php?t=2010 -=Jasen=-

Re: Aight... Don't have any. Some of us had to work through the holidays. -=Jasen=-

Hey Majestik, that doesn't look like tofu to me? hehe Nice looking eats! -=Jasen=-

Syz, if you like water stones and want an easy angle holding solution, you cannot go wrong with the Edge Pro system ( http://www.edgeproinc.com/ ). Stores in a small case, takes up little room and does a fantastic job. I have had mine over a year now and would not trade it for any other sharpening system. http://www.komodokamado.com/forum/viewtopic.php?t=928 -=Jasen=-

Trish, I am about to relocate your entire account! Anyway, welcome to the forum Freddy. I am familiar with pellet feed cookers too. Owned a Treager for a few years before moving to ceramics. Your more than welcome to send me a private message with your questions if you like. -=Jasen=-