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Posts
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Everything posted by Firemonkey
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I was recently watching an episode of Good Eats, where Alton was cooking some of the less then premium steak cuts (sirloin, skirt, etc.) His technique for these cuts was opposite what we typically do when cooking steaks. He actually started at low temp, and worked up the sear, to get a nice crust. The show was using an oven broiler for this episode, but the same thing should be very easy to do in your KK. They started with the broiler rack in the bottom of the grill, and cooked a sirloin steak for a few minutes per side, then moved it up and did a few minutes per side on the next higher slot, finishing with it right under the broiler. Just something to consider...
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Komodo Kamado get's Patent Pending Status..
Firemonkey replied to DennisLinkletter's topic in Komodo General
All are damn fine innovations, too! Did you have any luck filing patents on the non cracking body, and tiles that dont fall off features? -
Im thinking clear/white. That wasy a sharpie can make it any color you want
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hehe - Ill bet that tabletop outlasts the base
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You could say "Gee, I wish I had a KK, too" ...making a deposit in the payback account for all those pink grill cracks
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Yeah, those are sweet - I need one too. How much is the molding silicone? Or more importantly, how many would you have to sell to make it worth getting the stuff? Hopefully its available in something less than gallon size
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Ok, I'll bite. I sent you a PM.
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I use the chunks of wood for smoke, with good results. You definitely do not want to light them with your lump, though. As JD states, the difference between smoke and fire is simply oxygen. Depending on how much smoke you want, you can either intersperse a few chinks of wood through your pile of lump, or you can just toss a chink on a few minutes before your food. For example, on a low/slow where I want a smoke for several hours, I will put a few chunks at various places in my lump pile, and then light a pieces of lump and toss them on top. As the burning lump reaches a chunk of wood, it will smoke for an hour or two with no fire. If I am instead doing a higher temp cook, for example a roasted chicken, I may just toss a chunk of wood on the top of the hot coal bed. Once the smoke is rolling, I will add the food. Realize that the air is limited in your cooker, even when running at 400*. You may get some flame from your wood if you hold the lid open too long, b ut as soon as you close the lid, it will go out and be just smoke again. Some believe that you should soak your chunks of wood for an hour or 2 before use. I dont bother with this. The water does not penetrate into the wood. I once saw a website or video where they cut into a chunk of wood that had been soaking for hours, and showed that the liquid was only on surface. It barely went into the wood more than a millimeter or two.
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GSW...can you post the full UPC number? The first half of the UPC is registered to a manufacturer, and often store brands can be traced to their origins with it.
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I plan to grab a bag or two more if they still have some next time I visit Home Depot. Mr Whiz, you ever get a chance to burn some?
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I have heard of lot lizards, or even crickets, but frog hookers?!
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I thought that was a hook so he could chain his rib-monkey there and have it tend the grill Or a really big dog to defend against his neighbors
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Well, back in the day i would have said use 2 strips of bacon This is the Majestik inspired, new healthy(er) version
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nope...closest wall is the sunroom. Behind me, across the patio is the house wall - cant go there either
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I agree in principle to your raw onion statements, but grilled onions...now thats different! Vidalias are tasty, even just lightly oiled and grilled until soft, with nice sear marks on them! You wanna kick your foil and rub recipe up a little? Try cutting a strip of bacon in half, and laying the halves crossed on top of the cut side. Dust with rub, wrap in foil, and bake as normal. Tasty! I have seen others cut them in half and core out a little spot in the middle of each side then inserting a flavoring item in there (bullion cube, etc) - but I havent tried.
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yep...just bump it up for a few minutes and then shut it down. Let all the residual heat do the work. Sure would be nice if Billybar came in a stainless steel model, suitable for permanently hanging on the side of a grill?
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I'm not saying your side tables are ugly, I'm just saying I am not a fan of any side tables attached to grill of this style I'm also not saying that 50 pounds of stainless hanging from the hip of the cooker is necessarily beautiful either but it sure would be functional! Even if you only used it to hold the grills while you lit the cooker or changed grill configurations during your cook. You dont really want to sit them on the ground when when hot, sticky and dirty, and I cant put them on my cooking cart because it has glass shelves. Right now, I am hanging them on the handle of my "other" cooker, and I store the heat deflector/pans inside - at least its still useful I tossed that vertical rack idea out from the hip as an idea. If anyone else thinks it may be a useful feature, I'd love to hear some more ideas (forum R&D). I was thinking some sort of small accessory rack (similar to the small ones for a Weber kettle with 3 little hooks) across the top to hang your utensils/grill scraper/etc on, then a few beefier hooks arranged vertically so you could hang your racks on there rather than on the ground. It may not be beautiful either when stacked with racks, but the racks are only temporary - side tables stay attached, and change the lines of the grill.
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Hmmm....I got all kinds of cracks, dome and base. Whats the secret handshake to get one fixed?! Any code words I need to use...I know "litigation" doesnt work
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I cant wait to see the pepper mills you make from the KK crate
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Nice lookin' ribs, Don! Sorry the same cant be said for that au natural K you have there Have you given any thought to re-tiling it? FWIW, I have not heard of anybodys re-tile work falling off, only the factory job seems to do that. Our own Majestik did a full re-tile and repair of a broken out damper area. He said that areas of tile he had previously repaired were still fully adhered with no signs of going anywhere. I ask because about 1/3 of the tile on my #5 are loose. you can press on some of them and see them flex, and whole areas make the hollow tapping sound. The grout around the top of the base, below the bands have about 1/16 - 1/32 gap between the tile and body - it just a matter of time I am contemplating stripping the whole thing and re-tiling it from scratch with some new tile. Only problem is, with a KK sitting next to it...its all of a sudden not as attractive as it once was - looks kinda home-made, or like something your kids bring home from art class It may just need to go away.
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I dont like the aeshtetics of side tables at all...but I would love to have a stainless bracket that could mount to the left side mounting location, with a few nice heavy hooks to hang my grill racks and utensils on when not in use. Maybe something about 6 inches long, with a couple of hooks mounted vertically so the grates can overlap.
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Hey, you had several friends in MD?! And dont sweat the Florida people, they are mostly transplants anyway
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Im not sure i would put it in my grill...but would not have any issue at all burning it in my firepit. Just burn it in the bottom half of the R2, and you dont have to worry about contaminating your grill...All those chemicals will dissipate before R2 gets any more use!
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Mine is plywood?? You go first
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As a human who sometimes prefers the company of dogs to other humans, I classify cats as "chubby food". But since he was all wounded and such, I guess he can stay.