ThreeDJ16

Trust me brother, you don't want nothing to do with my wife's sister - hahahahahaha! Let's just say rabbit in the stew pot! They must have attended the same training - hehe! -=Jasen=-

Sounds pretty close to a marinade to me - hehe? I use Italian dressing sometimes (olive oil, vinegar, salt, pepper, oregano, garlic) - lightly cover and place in the vacuum marinader for an hour or less while getting the grill ready and drinking the beer! Again though, I do not let mine sit exposed to air flow, nor do I go more than a few days. They will not drain as fast when the blood is allowed to dry on the outside. As you can tell from my pics, the steaks are still tender, soft and not dried out on the exterior. One other note, if you have a vacuum marinder large enough to house the steaks flat with the paper towels, this would drain them even faster (I have to stack them in mine - which is why I just use the Tupperware). -=Jasen=-

I am still trying to decide. If you go with the 1/16, they will fit nice and snug, but will have to unsolder from connector (not a huge deal but a pain in the ass due to the silicone inside). The 1/8 would most likely slip over the probe and not have to unsolder wire, but then it would not be nice and slug on the wire which could lead to slipping around. Though as cheap as the fiberglass insulation is, I might get both and try (being I have no KK yet, either is kinda useless - hehe - I could break out the pimped out smokey joe or R2D2 smoker though). -=Jasen=- Oh yeah, forgot the rest of the questions. For the price, I am thinking the 1000f fiberglass is worth a shot (not gonna be great as the ceramic - but I use it all the time with welding fingers to prevent burns and it works great). As for length, I want at least 3 ft of coverage, but I am thinking if this stuff is flexible and cheap enough, I might cover the full length for consistency.

Update on a few more items that might work well for a flame shield. http://www.mcmaster.com/ctlg/DisplCtlgP ... Width=1058 http://www.mcmaster.com/ctlg/DisplCtlgP ... Width=1058 This 1000F fiberglass sleeving looks to be the most economical and still provide adequate protection (scroll down on the previous link). -=Jasen=-

Hehehe, Ok then, I can give you credit for that one! Sadly, my wife can hardly boil water, so I haven't that luxury. Though I think it is a facade she has been putting on for close to 20 years now since she knows I love to cook. -=Jasen=-

Steak Pics! Here are some pics of the steaks I have draining. This is day 3 and the second set of paper towels, so there is much less blood in them. Trust me, yesterdays towels were completely soaked through. Also notice, they are still very pink and colorful, not brown or dark. This is due to keeping them closed up in the Tupperware container (as close to the size of the steaks as possible - this container is actually a marinade container my Mom gave me about 15 years ago or better). Mmm, they are looking good and tender already. I think I will give them one more day and go with the Mojo sauce for supper tomorrow night. I will toss them in the vacuum marinader even though it is not necessary after the draining. -=Jasen=-

I forgot one more store bought marinade I like. Mojo (which is not a brand, rather the name for a type of Cuban marinade), can be found in most grocery stores, especially once with an ethnic section. Buy a quality name brand and probably not the store brand (Publix grocery stores sell one under their name that is just weak). But you can also google search and find plenty of good recipes for it too. Just for info Paul, you are disappointing me as a brother in the lazy man's guild. I am all for making my own stuff - season, rubs, marinades. But if I can find one I am perfectly happy with from the store - wooohhooo - more beer drinking, chilling time for me - win, win!! Also, if you have never tried good ole Italian dressing (crush in some extra pepper corns), give it a whirl as you cannot go wrong with it. Just do not marinade too long (anything vinegar based will tend to ~cook~ the meat due to the acids). Forgot to add that Mojo is killer on pork!!! Sprinkle on thin chops and marinade on thick chops or loin - tasty! -=Jasen=-

Yes it changes the flavor of the meat. I think the steak tastes much better without the blood in it. I mean the slaughter houses drain them to what is an economical standard - basically enough so the customer will not complain, but not so long it is costing them. While I realize it is not gamy tasting like the blood of a deer, it still is not generally a desired taste, which is why everyone makes an attempt to get rid of it. I just take the extra time to go a little beyond; I mean why not with the price of a good steak now - jeez - $15 for two rib-eye (and I caught these on sale - but they were the bone-in for half price). -=Jasen=-

Re: Dry Aging

Those absorbent pads only get a small amount of the blood out. Not sure how they are designed, but it is like they do not pull any of it out, only absorb the loose blood in the packaging. The paper towel pulls it out. It usually takes 3 more days for a 1 1/2 steak. Also, I change the paper towels everyday, never flipping the steak (as then the blood would have to travel back through to the other side). -=Jasen=-

Re: Anyone ever use Dales seasoning? Been using it for years on steaks and enjoy it. Though anyone watching sodium needs to stay clear of this one as it is loaded (shake well as all the goodie is settled in the bottom)! Usually I only marinade steaks for an hour; two max as they get too salty after that. I have also tried it on pork chops, but usually just brush it on right before cooking. Another old standby marinade for steak or chops is Italian dressing. -=Jasen=-

Re: Royal Oak 3.27 I do not believe it was marked wrong. Remember my post the other day?? My Walmart had them priced for $3.27 a bag (skew and sticker matched up), but I was not paying attention and it rang up at $5.49 instead. But I only grabbed 2 bags so not worth the effort. Might be a worthwhile trip for others to check their local WallyWorld! -=Jasen=-

Wow, lot more info that I remember - I refer to "HomeBook of Smoke Cooking - Meat, Fish & Game". But the basics above are close. There are lots of variation for different types of fish. Though they are mostly using very low cooking temps - 150 f. Oh yeah, that glaze I referred to on the previous post is called a pellicle. You can skip that drying step, but they caution white liquid will seep out of the fish while cooking and crust up, which is normally the material that pellicle. So recap, pick a brine of your liking. Way shorter brine time that other meats. About 1 hour per inch of thickness. Rinse and dry under fan or refrigerator until pellicle forms. Now depending on whether you want a lot of smoke or a little smoke, cook at desired temp (150-200 for more, 200-225 for less). They also had numerous recipes starting at 85 f, but unless you are using a smoke generator, I doubt you gonna get that in a KK (well, ok, in the summertime - but no smoke - hehe). I also saw a good bit of info on a Google search. Be sure to get us some pics of the fish! -=Jasen=-

I tried it a long time ago, and from what I can remember Farmer John was spot on. You make up a brine and soak it, then you take it out and let it dry first (it forms some kind of glaze on the surface), then you smoke it low. I will go grab my book and see if I cannot find more info. It was good, I am just a fried fish person - hehe. -=Jasen=-

OMG, all I can say is WOW! You have a beautiful place. I thought it was nice from the first pics a while back, but you have made it amazing now. -=Jasen=-

Re: New Section Road Kill? Come on you know better than that. By the way I have been cooking chicken on the KK lately anyway. But an other meat section would be good for any venison recipes that I do. Hehehe! -=Jasen=-

Please use the following guidelines for posting recipes so we can make the recipe section more user friendly, search-able and consistent. Thanks! Subject: Recipe Name Message Body: -Ingredient 1 -Ingredient 2 -Ingredient 3 -Ingredient 4 Preparation Instructions

Re: New Section Actually the sections are for recipes only. This area is for questions - so ask away! But if you have a lamb recipe I would be more than happy to create a section - hell - I'll probably create it anyway as Leaddog is always grilling some road kill or something and needs a place for those recipes. -=Jasen=-

I think Deej (the KOMOD web forum master) has a rule that all food in pictures posted to the forum are required to be accompanied by a recipe! Otherwise drooling and stomach growls could continue without a remedy. Imagine the liability if someone drooled to death. I like that rule - lets go with it!! I always enjoy new recipes posted in the recipe section!! -=Jasen=-

I was thinking about 3 foot per probe? I really have no idea, but you would need enough to go from one side of the grill to the other (so it could reach all areas of the upper grill from the polder port too) just to account for all situations. I suppose you could use less. Just for info, I am not 100% positive the material will expand large enough to slip over the probe tip. My plan if it did not was simply unsolder from the connector, slip it over then re-solder; but some folks are not into that. While they do sell larger sizes, I wanted it as small of a diameter as possible so up to 4 could fit through the polder port (and it needs to be tight to stay in place). -=Jasen=-

Jeez that sounds good. Now it would be nice to find 10 count per pound shrimp around here. Them are some monster shrimp! -=Jasen=-

What size bag do you get with your deal? -=Jasen=-