ThreeDJ16

Hey and welcome to the forum!! -=Jasen=-

Cheese, sour cream, salsa and rancho frijoles (I will try to remember to post a recipe for the beans)! Sometimes I do the onions and peppers, but usually not. -=Jasen=-

That's it - turn in your KK. We will re-allocate it to someone who will put it to use. I'll bet DJ has burned 60 pounds in the last week or so.... but he does need to catch his butt up to what his mouth has been promising for the last 9 months!! I buy 4 to 6 bags at a time and I'm probably on my 4th or 5th load. I know I don't Q as often as some, but I dooo like to do the pizza (high fuel use) Close, almost 40 lbs!!! Will surpass that this weekend! -=Jasen=-

OK, I got a message back from one of the companies saying they can help me with the material I need. Unfortunately they had already closed before I could call them back and he did not leave the name of which material I needed to be able to do a web order. So looks like Monday I maybe able to order (provided their material is not too expensive). The material should be clear and I am also ordering black silicone pigment so that will be the two color choices (unless someone wants to pay $15 more for the extra color pigment - hehe - thought not). -=Jasen=-

Hot???? Pffttt hahahahaha! Man only found two that were slightly warm. I have been kicking them up myself with some additional cayenne powder! But, I likes it that way- hehe! Hmm, I need some hot pepper smilies - hehehe! -=Jasen=-

OK, I have my requests in to three companies asking for the best material for our application. Hopefully they will respond soon. -=Jasen=-

Here is a pic of a sliced brisket. -=Jasen=- http://www.komodokamado.com/forum/viewtopic.php?t=1363

Yeah, only a couple inches different, so that will be just fine. I mean you can do the same thing on the upper grill too for those who have neither. The only real advantage is the fire doesn't have to be as large the closer the grill; so less fuel used and less residual heat to have to cool down. -=Jasen=-

Fast Shipping! Wow, I already recieved my stuff and just in time for a weekend of grilling! Ok, I am doing a rotis chicken and I am deciding between the Firewalk Jerk season and the Tsunami Spin??? Any experience suggestions here would be appreciated? I also thought about mixing some of the season (whichever I decide on) with touch of oil and broth for injecting since I did not brine it! -=Jasen=-

Ok, here are my pics and the marinade I used! -=Jasen=- viewtopic.php?t=1541 viewtopic.php?p=14050#14050

Cooked a skirt steak last night for fajitas, man they were good. Used this recipe: viewtopic.php?t=1541 -=Jasen=-

This is a great marinade for steaks, fajitas and even good on pork tenderloin. 2 cups pineapple juice 1 cup soy sauce 1/4 lime juice 2 tablespoons ground cumin 1 tablespoon fresh chopped or crushed garlic 1 tsp red pepper (optional) (or my favorite is chipotle) Mix all ingredient together and marinade 8 hours to overnight!

I like to do my steaks and pork chops right over the charcoal (I have the sear grill) with lid open (did the same thing on my little weber). So I could not give you a temp, but really damn hot - hehe - as it is in the flames. I check doneness by feel, but usually around 60-90 seconds per side, then close her off and dwell to complete out the cook. I really doubt the method is extremely important provided you pull it before it gets overcooked (medium). I personally think that on tougher cuts, the way you slice it is the most important thing. Flank steak, skirt steaks, London broil, brisket and the such, I always cut across the grain and knife at 45 degrees so you minimize grain length segments. I cooked a skirt steak last night for fajitas. I will post some pics of the cook. Unfortunately I did not get any post cut pics; just as soon as I sliced into it, primal instincts kicked in and it got devoured. -=Jasen=-

Not really interested in doing this a bunch and not like I am making a profit being I have only asked enough to break even. Just figured while I was making some, it would be nice to offer them to the current forum brethren. So was black OK with everyone or would clear (understand it is more opaque, just no color pigment) be better? I figured it would be a good color that would work fine with any grill color. -=Jasen=-

Well, guess I can help an Aussie soon to be grill brother out! -=Jasen=-

Problem comes into colors. I can get started with the basics for around $50 with one color (say black). To start doing more than one color it would cost considerably more. My target was to be able to sell them for $5 shipped as I think that is reasonable (not like I am looking to make anything here as I have a job already- hehe) Besides, Guru sells their cheapest Guru port kill plug for $4.95 plus shipping. But looks like to be able to get the material and ship the plug to the person ordering I would need to sell at least 15 to break even (that is just some rough estimating since I don't know actual shipping cost) or 10 willing to pay $5 plus shipping. I am trying to find smaller quantities for cheaper prices, but everything seems to be around 2lbs for around $40 plus shipping and still need color pigment too. I will keep looking for cheaper prices. I am looking at a possible catalyst that will cure standard auto store RTV silicone and that may be the ticket out, we will see (I will try to do some calling around to see). -=Jasen=-

Re: Disappearing template.. Whats the rush... My webber kettle makes a great side table and many new KK users have a very reliable POS table. I have neither (POSK long gone, no room for old smokey joe), nor the room to put a table. So side tables are an absolute must and very much a rush as using the wife doesn't make for a very good side table (don't need a side table talking back at me)! So to recap here, side tables or flogging, the choice is yours - hehe. Though he just might like the flogging - hehe. Damn, did Gerard slip in here and edit my post??? -=Jasen=-

Re: Disappearing template.. We are holding you to this!!! Might have a flogging waiting on you in the states were these side tables not ready!!! -=Jasen=-

Thought I would post a few pics for those interested in polder port plugs. I could make some to sell if there was enough interest to warrant buying the two part molding silicone off the internet (as standard high temp auto parts store stuff takes many weeks to setup when not exposed completely to air). -=Jasen=- Molds and Plug: In Place:

Re: Thanks That is what I did! Been off since June first and go back July 6th. Sadly that is next week...oh well, my vacation time resets October 1, hehehe! You will love the Dizzy Pig! -=Jasen=-

Yeah, same with the Guru probe, 90 degree, no problem. Depends on the length of the short section on that probe. FYI, there is still plenty of condensation in ceramic grills (part of the beauty of them is holding in moisture), even without the use of a water pan. At least there is in Georgia; guess it may differ some depending on your relative humidity. But regardless, it should not be enough to mess with the probe by a long shot. -=Jasen=-

hehehehe