EGGARY

Meet Trevor.

KK is being delivered this Tuesday. I have plywood for the he grass and if I need more, no problem.

I hope the driver is willing to put the KK in the backyard. My concern is getting the KK between the grass to the concrete. I figure I need some plywood to get the driver with a Pallet Jack to roll it, especially when it weighs a little over 1000lbs. Then I would be able to dissemble the crate. Also we have been having rain as well.

How much weight does a box of this charcoal weigh ?

Congrats on the new 32" KK. It's a good thing you read the reviews from others who owned Primos. There are a lot of us that went through a few grills until we found Komodo' Kamado. Have fun.

I picked up a big container of Ghee at Costco. Anybody have any experience using Ghee ?

I bet you are all excited. Congrats on the new KK.

It was ordered last night. I even asked my wife about the colors I was choosing from and she was little help. To her it's a grill. I explained to her it's like choosing a color of a car., going back and forth from one color to another. I went with Vibrant Blue .

Why did you make the 32" as the rotisserie grill ? Just curious. Thanks.

My wife said I could add a 32" KK to go along with the 23" KK that I already have. For those who have more than one KK, where one is bigger than the other, which is your go-to and how often do you use the other ? I do have a BGE XL and rarely use it. I know there are times when I could use a KK with more space. As for accessories, I am thinking of getting the Basket Splitter, a Drip Pan, a Cover, Pizza Stone. I also would like to add a Spit Rod for the 23". Any other accessories I might want to look into ? Thanks.

Happy New Year ! I was in Brazil for the holidays and one thing I look forward to having are the Brazilian French Rolls. When they are opened up they are nice and soft inside. With a little butter they are delicious. RECIPE - Brazilian-style French Rolls ( Pão Francês Caseiro) makes 20 rolls 8 cups (1 kg) all-purpose unbleached flour 1 cup ice water 1 1/2 cups warm water 2 Tbsp dry active yeast 1 tsp granulated white sugar 2 tsp salt 1 Tbsp neutral vegetable oil ----------------------------------------------------------------------------- Sift together the flour, the sugar and the salt. Place the sifted flour in a large mixing bowl. Proof the yeast in the 1 1/2 cup warm water, then add the vegetable oil. Slowly add the mixture to the flour in the bowl, mixing in each addition before adding more, using a wooden spoon. Then begin to add the ice water, again in small amounts, incorporating each addition before adding more, using your hands. When the dough becomes smooth and elastic, stop adding water. Turn the dough out onto a floured working surface. Using floured hands, knead for 10 minutes. Alternatively, use a Kitchen-aid or similar home mixer equipped with a dough hook. Stop kneading when the dough is smooth, non-sticky, and springs back when poked with a fingertip. Form the dough into a large ball. Put the dough in a clean large bowl, cover with a clean towel, and leave in a warm, undraughty place for 30 minutes. Return the dough to the floured work surface. Divide into 20 equal-size portions. Roll each portion into a ball, then flatten it. Roll the flattened ball into an elongated, spiral shape. When finished, put the rolls on one or two non-stick baking sheets, well-separated, then cover with clean towels and let rise until they have doubled in size (normally about one hour). Meanwhile, preheat the oven to 425F (220C). As soon as the rolls have doubled in size, using a razor blade or very sharp knife, cut into each roll in the long direction. Put them in the hot oven. Fill a clean spray bottle with water. As soon as the rolls begin to brown, quickly open the oven door, mist the rolls lightly with water, and close the door. Continue to bake the bread until the rolls are nicely browned and, if tapped, sound hollow. Remove the rolls from the oven and let them cool on wire racks. Create new content

Your Pulled Beef looks good and I bet it would be good on a hard Roll with Cole Slaw. Here is an idea I picked up from a video I saw, add a Dark Beer like Guiness Stout into the pan. It is all good.

HAPPY THANKSGIVING TO EVERYONE HERE AND YOUR FAMILIES ! Now I need to vent. This is not KK related and I feel this is the safest place to do this as my Brother-in-Law won't be able to see this. For the past 17 years my Brother-in-Law has been doing Thanksgiving at 12pm and for G-d's Sake that is way too early. No time to relax but after, like we "hang" after eating. My idea of Thanksgiving is having people come over around 2-3pm, have appetizers and drinks, and eat around 5-5:30. My B-I-L deep fries the turkey, so if that were the case standing around the Fryer with a beer and talking. I just hate it but it is what it is. Luckily we were invited to a friend's Thanksgiving and they do it at 5:00pm. Now if any of you do it at 12pm, G-d love you. Thank you for letting me vent. Enjoy your Thanksgiving.

Thank you for explaining this for me. You explained it well.

If a recipe calls for "x" amount of Flour and if using a Preferment, how much less of the "X" amount of Flour would be used ?

I saw someone using a Preferment in making Pizza Dough. He used a Poolish as the Preferment. Sounded interesting. When using a Preferment whether it be a Poolish, Biga, or even a Sourdough Starter, how much flour would be taken out ? I hope the question makes sense.

Nice looking Tri Tip. How was the Rub ? I like their Rub for chicken.

I always get the question: "So how many grills do you have now ?". From what I see, I am not so bad. Along with the 23" KK, I also have a Fire Magic Gasser, a Big Green Egg XL, and a RecTec. I use the RecTec for veggies like potatoes, Garlic, and occasionally ribs or chicken. I also have used it for Pulled Beef. The Gasser just sits as does the Big Green Egg. I would like to maybe add a 32" KK in the future and get rid of the Egg and the Rec Tec.

I am in the Fastener Business so I wanted to share the right term. I do sell these too.

So happy for you. Now you can do some serious cooking. Enjoy your new friend.

It's a Hitch Pin. Could use a Cotter Pin as well.

Thank you for the reason. I have heard of Dry Brining and have done it myself but never thought of it on pork. Usually on chicken.

A very nice looking presentation, from the beginning to the plated ending. The plated dish is very eye appealing. Thank you for sharing. Do you mind if we "borrow" your ideas ? LOL.

MacKenzie, That is too good to look at. Pasta is evil, if you know what I mean.