tlinder

Re: Pork belly (German: Schweinsbrust) recipe Hi Slu I had the idea that cutting it off would make it easier for the brine to penetrate the meat. The rind will probably also act as a barrier for the fat that would normally flow out of the meat. Enjoy your pork belly! I should probably also do one again soon!

Is this cut of shank from the upper portion of the leg? I've noticed that the shank portion available here tends to be narrower, more like a lamb shank than the rounder German style cut. Yes, it is quite a big piece and so it must be from the upper portion. One of this shanks weights about a pound. I also had once the narrower parts in France and it was very disgusting. It had almost no meat but only fat and gristle.

Yes, you're right! I finally gave it a try! Now I remember again your request.

Re: A Wonderful Dish Hi Slu I used the same brine like in my pork belly recipe which is by the way also very delicious: http://komodokamado.com/forum/viewtopic.php?t=685&highlight=

Exactly! In the raw state it looked really blubbery but after the cooking onky the outer rim consisted of fat that was very crisp and inside there was very tender and juicy meat.

Re: Side Accessory Plate Grill Hangers I'm really amazed how well you can fulfill even needs only our subconscious knew about. That's exactly what is missing on my grill! Hope it works also with the classic.

Finally I had again some time to take a few shots of a very delicious piece of meat. -Brined the knuckles for 24 hours -Put the knuckles into the KK at 212 degrees Fahrenheit -Took them out when they reached 160 degrees Fahrenheit -Heated up the grill to 400 degrees fahrenheit -Roasted the knuckles for aprox. 10 minutes till very crispy I served them with honey mustard.

10 pounds Baby Back Ribs and here you can get the big versions: http://www.flickr.com/photos/tobiaslind ... 757743469/ http://www.flickr.com/photos/tobiaslind ... 757743469/

I really also don't get the business modell of the Rock's Bar-B-Que company. Before I ordered the BBQ Guru I was thinking of buying the Stoker and sent them a message. I never got an answer so I ordered the BBQ Guru and I'm really happy with it.

Re: Last call for Germany.. Save 66% on customs clearance fe Hi Dennis I was thinking of ordering a few Komodos to Switzerland and sent you an email a week ago concerning this matter. Didn't you get it?

That's probably the ulimate thing for the days of the year when it's just too cold outside for bbq http://i.gizmodo.com/5137936/bbq-pro-iphone-meat-management-simulator

Just found an interesting new website with google: http://www.komodokamado.de Looks like it's going to be soon a lot easier to get the best grills here in Europe.

Thank you for the input. It's a very solid concrete construction which is just covered with wood. So there is probably nothing to worry about . The spacing between the joists is also very small.

My friend Roger is planing on placing the KK on his terrace that is made out of wood. It's probably a good idea to place it on a crome plate to protect the wood from burning coal and grease but what diameter would you recommend? Is one by one meter enough? Thank you in advance for your input!

Damn Internet Explorer! I tested it on Apple Safari, Firefox and the iPhone and it worked perfectly! If you go directly to the start of the slide show it should work: http://www.linder.li/slideshows/2008-03%20Union/slides/P1020408.html