ThreeDJ16

Re: Meat slicer advice Yeah, it is a convection oven. I tried one time using convection for making jerky and it cooked it instead of drying, even at the lowest setting (170 or 180 can't remember now). Like you said, can't put spoon in door and it just doesn't let enough moisture out of the oven. I don't remember there being a lot of smell from the jerky, maybe more at the beginning. But naturally the oven with the door slightly open obviously heats up house. I keep thinking about one of those really nice SS dehydrators, but they take up a lot of room and your regular oven works so damn well already using the spoon in the door method and lowest temp setting.

Re: Smoking wood Not sure if you have a sports authority store near you, but they carry big chunk bags, chips or a huge bag of logs pretty cheap. Limited to hickory, pecan and mesquite. FM, that was the store we went to when you were in town. I would have loved to see the TSA inspectors faces when you showed up at the airport that day in Missouri. Probably thought you were a redneck.

Anyone ever tried making a bacon taco? There was a recipe in a certain magazine this month and it sounded awesome. Maybe use Nueske's bacon which is already apple wood smoked.

Re: Meat slicer advice Great tips, wish I could be so lucky for them to work for me. Guess I am just going to get a new one. Wife has been after me to make jerky anyway. It's a freakn two day event starting with 15lbs eye round roast. We love Hi Mountain original and peppered cures and sadly my lazy self cannot find anywhere online that makes a similar tasting jerky. We like the old fashioned salty shoe leather jerky..hehe. Everyone now sells the sweet soft stuff.

Re: KK & Korin Konro... Crap, now I am wanting one...hehe. Maybe we can talk Dennis into making a small light one just for super hot grilling? How about round and sized so I can store it in my KK. I never use both at the same time, so could store in one while using the other. Even better, be able to fit it so the top holds on the main grate lip (metal tabs dropping below to frame holding round body). Being made with refractory material (like the KK) it would protect the sides and focus the heat. Two piece design like the fire box to give expansion space. Use one layer of kaowool for extra thermal protection (especially for the next option). An attractive stand alone outer sleeve as an accessory (teakwood?)? The right shape could also allow it to be used as a tandoor? Well there Dennis, already designed it for you, I will be waiting for one next week!

Re: Meat slicer advice Opps, was a long day at work yesterday. Besides, that was on page 1 and 10 days ago. You expect me to remember something that far back? Maybe it was the shock you actually bought something that fast!

Re: Meat slicer advice Well? What did you get? Let me guess, still deciding...hehe. FM analysis purchases even more than me. I don't blame him though, as their are so damn many choices and crappy sellers of merchandise.

Re: KK & Korin Konro... Here is a wooden base from the Korin web site. http://korin.com/Base-for-Small-BBQ-Kon ... ory=281236

Re: KK & Korin Konro... Well, it doesn't look like ceramic. Like to see you staple that trim to ceramic and it looks porous. Probably more like refractory panels, which are light weight. The forge I built uses something very similar looking (but thicker), plus I wrapped it with two layers of kaowool. You can touch the outside while it is over 2000 degrees F inside. I wasn't saying that grill isn't cool looking, just was curious to know more as the web site wasn't very much information. It does look small and light weight for portability. And FYI, I have seen a habachi style grill used many times on a wooden table. There small design makes using on some form of table a necessity. But they do get hot as crap on the outside. But I bet that korin grill isn't cool to touch like our Komodo grills either. States something to that effect in the precautions on the web site. Also, bet like Syzygies states, they specify binchotan charcoal for the carbon content. Doesn't look like there is much room for a charcoal grate. Normal charcoal with filler and/or lower carbon content will put itself out in the ash. Doesn't reach nearly as high temp. Dennis' charcoal would probably work, but depending on if there is a grill grate, might not be able to burn it all the way down. And his is easy to snap to size just knocking two together.

Re: KK & Korin Konro... Never seen one, so I am curious, what does this $240 grill do that this $70 grill doesn't? http://www.walmart.com/ip/14550452?wmls ... la&veh=sem Growing up, I remember camping with the little square cast iron hibachi grill sitting on the picnic table, grilling up some tasty meat. Though it looked more like this one. http://www.shopperschoice.com/item_item ... 7AodUykAag -=J

Re: Meat slicer advice OMG, that hurts just thinking about it.

Re: Meat slicer advice Very cool! One thing to consider is finding a nice dust cover for it. Never fails, beside just sterilizing, most of the pre-clean is simply removing all the dust that has accumulated on the slicer.

Re: Meat slicer advice Sounds like you got a newer (nicer) model than mine. Just looked at their website and they don't carry the one I have anymore. Can't remember the manufacturer, but it was some Italian company rebranded for Cabela's. It was many years ago when I purchased it too.

Re: Meat slicer advice What about the 10" model? You need a lot of room and a strong back for the 12" model. The 9" maybe ok, but 10" should definitely cover all your slicing needs. Yeah, knockoffs are the devil you have to bargain with. I look at things like this; is this a one time or occasional use? If so, I may go to harbor freight and buy the Chinese cheep brand tool. But if this is a tool I will use a lot and need for the long term, then I will buy the best I can (within budget). That being said, for some stupid reason I wanted large deep fryer a while back. I love doing hot wings, but hate frying in the house (so figured this was just occasional use). Anyway it didn't warrant spending $1200 for a commercial SS deep fryer, so I bought the Avantco $125 10 lb SS counter top model. Really surprised at how well crafted it was made. Beats the crap out of any sub $100 Walmart fryer. But at the same time, it is so huge, I hate pulling that sucker from it's storage spot just to cook a few wings. BTW, the harder the cleaning procedure, the less use it will be. I order a lot of salami, peperoni and other lunch meats from Wisconsin and usually do not like to have it sliced from the store (lasts longer). But I look at what a PITA it is to pull out and clean the slicer, say screw it and use a knife. So if you are simply using it an hour or so a month, go for the Avantco model. I had completely forgot about how impressed I was with their brand fryer.

Re: Meat slicer advice Argh! Sounds like you have the same model I have. Is the blade cover smooth? If so, you will toss it against the wall if you try to slice thin raw meat. I make a lot of beef jerky (and I know Firemonkey does too), and it is horrible for that. That plastic pusher plate will not hold the meat in place, you have to put your hand on it to slice (which is very dangerous). Then it wants to stick to the flat blade cover too, instead of releasing for you to pull it back. And like you said, PITA to clean and I am OCD about cleaning it before and after each use. So it turns into a 3-4 hour job just preparing 15-20 pound of beef jerky. Oh yeah, I forgot about the Web Restaurant Store. I have bought from them before too. Very good and they carry very reasonable price items. When I finally decide to toss this slicer and buy a new one, it will be a Berkel or Hobart. At least going with a quality brand, it will be the last one you ever own. And don't forget about trying your local equipment sales. There is always some place locally selling used name brand equipment. Anyone want to buy a used Cabela's meat slicer? Paid $299 new for it and a spare blade with sharpener. What no takers? haha

Re: Meat slicer advice I have probably mentioned this site before, but they have excellent equipment at sub commercial prices. Whatever you do, don't get anything with plastic pusher plates and make sure the blade cover has divots (like on a santoku knife). I have a decent slicer from Cabela's, but with flat blade cover and plastic pusher plate which basically make it a piece of crap. Not such a big deal for most cooked foods, but a freakn nightmare for raw. Even partially freezing the raw meat to slice only helps a little. Also make sure it is easy to take down the blade, cover and components. Don't fool yourself into thinking you can cut raw meat without completely disassembling for proper sanitation. Certain cooked foods will require the same. A built in or mountable sharpener is also helpful, as a scary sharp blade makes things easier. http://www.sausagemaker.com/meatslicers.aspx -=J

Re: BBQ Guru with KK

Re: BBQ Guru with KK Savannah River Site - not nuke power.....the other type.... -=J

Re: Atomic Frog Balls Recipe sounds good, but think I may have to substitute okra in for the brussels sprouts. Love pickled okra, but don't want to think about the name we would have to change it to! -=J

Re: North or South Carolina better for CoCo Warehouse? So what city in SC?

Re: BBQ Guru with KK

Re: BBQ Guru with KK Go for it, though unnecessary. It is thermal sink, such as when some people fill a bowl with sand or water and put in their smoker. Which of course has a dampening effect on temperature. While I might not be a type A, scientist, perfectionist or a surgeon, basic physics I understand. Electronics & instrument controls are what I have done for more than 25 years. My relaxation is playing with them in the home setting and having the precision we use in the nuclear industry. Whether it is necessary or not is simply a matter of opinion and choice.

Re: BBQ Guru with KK

Re: BBQ Guru with KK Probe tree works best as it isolates the probe from the large metal mass of the grate. If you clip probe to grate, you will not get a true temp reading as the metal grate temp changes at a slower rate due to thermal mass. I have heard of others using a wine cork for a temp solution. http://store.thebbqguru.com/weborderent ... obe%20Tree -=J

Re: Pressure Cookers I know nothing about sous vide, but I am a pressure cooker enthusiast. With three at home and two at work, I absolutely cook more with pressure cookers than with any other cookware (including the grill). I use Fagor brand cookers, but have had no complaints over the years of using them. They can be had at a local B, B & B for under $100. But would suggest a 10 quart SS model as I started with a 6 quart cooker and found even with two people, I quickly needed a larger pot. As I mentioned in another thread, beans are wonderful. There is no better way of cooking fresh, frozen or dried legumes and with a super fast cooking time. Most people think that dried beans are an all day affair, but with a pressure cooker, even more difficult beans are only 12 minutes at pressure (average bean are 8-10). They still benefit from a soak, but after that, there is no comparing the cook times. Also the flavor and texture is so much better. No mushy beans. Practically any vegetable benefits from pressure cooking. The time is so fast that they loose less color and natural flavor. If you like any greens, they all take 4 minutes at pressure. Typically I pressure cook a smoked ham hock or end piece of country ham first, as it takes 10-20 minutes to fall apart. Then add the greens for 4 minutes. Coworkers and my wife can't get enough of them. I won't suggest many cuts of meat in a pressure cooker. Maybe a pot roast or cooking down a chicken for soup. Love making fresh stocks for all my cooking needs too. But can't see a pressure cooked rack of ribs....nasty. Here is a great web site which has tons of recipes and the all important timing chart. http://missvickie.com/ -=J Just remembered one other meat in which I use the pressure cooker. Leg end pork shoulder when I am making schweinshaxe. It is the best way I have found to get the meat tender all the way to the bone, without it falling completely apart before I roast it in the oven or grill to crisp up the outside.