Firemonkey

Re: Vacation - Bali it is! Nothing a couple million airline miles can't handle

Re: Comet Don't fret... There's always this: http://fxn.ws/WyiXKz

Re: Comet Don't fret... There's always this: http://fxn.ws/WyiXKz

Re: Everyday Misc Cooking Photos w/ details It looks like talisker had a little too much fun

Re: 32" Main Grilling area - Scale Just saw 4 pack cans of Coke or Pepsi (can't recall which) on sale @publix last weekend. That was the first time I'd seen them.

Re: Hamburger mix blend I grind lean round for my healthier-than-I-am wife, which she uses for all of her purposes when I am away. For my burgers, I will use some of that, maybe about 2/3 of the mix and then the rest is the ragged ends and initial trim from the steaks that I dry age - usually strip loin. So I'm about 2/3 round, and 1/3 strip loin, including any fat from where I squared the ends of the roast before aging. Finally, I save the meaty parts of the post aging trim- the dried ends and stuff- and add some of that to the mix when grinding. And yeah, it's mighty tasty burgers! Sent from my iPad using Tapatalk HD

Re: OTB as a bread oven?!? I depends on what your using for a baking stone. I've used thin, store bought pizza stones and with those you definitely need a deflector between them and the fire. I've also used Dennis' thick stone on the upper grate, with no delflector, and had no issue. Both were baking a free form sourdough boulle. The deflector cannot hurt when baking, so if you have one you might as well use it for insurance. I like to use mine on the lower grate, directly under the baking stone which is on the top rack (sear grill inverted). This way it protects against direct heat, but doesn't shape the heat flow out around the edges as much as when it's on the basket handles.

Re: Everyday Misc Cooking Photos w/ details Relaxation and stress reduction are vital to being healthy! Of course, there is always this: http://www.dnaindia.com/health/report_r ... ol_1788899 I cook the salmon just like I would a burger. I use the lower grill, over a hot but not raging fire, and flip it once when it looks like the top is starting to cook. It's a short cook, so dome temp is not a good indicator as the grill may not be preheated yet. It's a wide open dial, and about 1 to 1.5 turns open on the top, and I put the fish over the hot portion of the fire. You might even need to slide the door open a half inch or so to get the fire hot.

Re: Everyday Misc Cooking Photos w/ details Some salmon on a salad to repent for all the steaks. Hopefully swing the health-pendulum back towards the middle.

Re: Everyday Misc Cooking Photos w/ details For sure! I cook lots of steaks, but sometimes I think it's the baked potatoes off the grill that I really enjoy the most! There are definitely worse dilemmas to have than "which of these awesome items do I like most?". Good looking steaks, too

Re: Any guesses? ...with some exotic salt!

Re: Everyday Misc Cooking Photos w/ details I think those were 18 days. My personal sweet spot has been about 14 days. I've gone to 21 days and found more trim waste for which I could not justify additional flavor/texture benefit. I switched my aging fridge to something newer and more efficient (got big new fridge for house and moved existing one to garage duty), so I let these go a bit longer just to see. The trim waste was on par for the 14 day aging in the previous fridge, so I may try the full 3 weeks again next time.

Re: Everyday Misc Cooking Photos w/ details another aged strip loin roast got cut into steaks today.

Re: Any guesses?

Re: Any guesses? Man, I love spam! Its been a few years since I've had any, and now I'm craving some. I must admit, though... I never would have thought to go low and slow for 6 hours with it. The charcoal usage cost more than the meat

A handful of us used to buy palettes of mesquite lump at wholesale, and one of the guys contacted me last week to see about getting some more. Previously, we have gotten 40# bags of lazarri mesquite (food service packaging- bigger chunks in the bag than retail) purchased directly from lazarri, and picked it up from their regional warehouse in Orlando. The local produce wholesaler, who introduced me to this charcoal, stocks the stuff on behalf of a few local restaurants. He says the current price is $15.25/bag(40#). The direct prices from lazarri have typically been the same, so I expect our price will be in that neighborhood. But, we have to buy a whole pallet - 25 bags. I have not called to inquire about another direct buy, or negotiate a price yet because I wanted to see if anyone else was interested beforehand. We already have 25 bags in the order, so the minimum is covered. If anyone else is interested in getting in on this deal, let me know. Sent from my iPad using Tapatalk HD

Re: How did you find Komodo Kamado I thought we removed those parts? Oh, you mean.... Umm, nevermind.

Re: 7lb Turkey Breast HD = Heat Deflector = cooking Indirect

Re: Peach wood chunks I love peach wood too. It's mild and mellow, somewhere between cherry and apple (apples milder, cherry is richer but still not harsh). I use it on poultry and pork. I get my peach from the neighbors when they trim their tree, I chop it all into usable pieces and store it in the garage. I've never notice a difference in the older or newer (still dried out) pieces, but I've also never stuffed my beer fridge with wood. Priorities

Re: 7lb Turkey Breast Two things that will make a big difference are the heat deflector as mentioned above, and also how well your grill was preheated. If you didnt give your grill a little time to heat soak, your fire was likely hotter than your dome thermometer indicated. When learning the nuances of my KK I used a cheap disc shaped thermometer on the rack sometimes to have an accurate idea of the temps on various racks vs the dome thermometer. You can also use the thermometer port on the right side of the grill to take a reading from closer to the food level if you want...just put your dome thermometer in there for a few minutes. From what I recall, during a low and slow, the difference was about 10* from the grate to the dome, likely due to the extended times where everything has stabilized at temperature. While grilling, the grates were not wildly different, but letting the grill pre-heat helped a bunch.

Re: Bourbon-brined, Maple Smoked Turkey Ah, yes. I know that one well. It's usually followed by the "ate too much" card.

Re: Today's Brisket Cook I think I've been inspired to do a brisket. Both by this thread, and the fact that I just had the Best. Brisket. Ever. at the original salt lick location in Driftwood, TX. As you can see, it was simply horrible.

Re: The Kraken in Manhattan Beach, CA Any other old-timers choke on their drink when they read this? Unless a KK is your first Kamado style cooker, you would NEVER name it anything that even rhymed with the word "crack: Since you have a KK, you may never have to understand why Sorry, Normstar, I couldnt resist the opportunity to have a chuckle. Welcome to the club.

Re: Lump Charcoal source in Los Angeles Doc, call these guys: http://www.lazzari.com/ They will wholesale to you if you take a palette. I used to use their mesquite all the time. It was $12 and change for a 40# bag, 25 bags per palette. They have distribution warehouses around the country, (price above was for Orlando) and I was able to go pick mine up 20 miles from my house. Unfortunately, all they stock in Orlando is mesquite, and not the oak. Your price may be cheaper with less freight since they for sure aren't growing or producing mesquite around here.

Re: Cleaning the Tiles of a KK I wash mine just like my jeep. Just hose it off sometimes, and when it really needs it I use car wash soap and a sponge. A scrub brush or scrub pad around the collar/tophat if it's got smoke buildup.