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

Um... you know that sushi's not cooked on a KK, right? I know, but not everything has to be cooked on the KK to be delicious.

Re: CURLY?!? I can confirm that he only went underground in the forum. In the real world is very alive! Sorry for not mentioning that I was coming to FL, but we were quiet busy with all kinds of things as you can see in our blog. Perhaps next time, because we will sure be back. We're completly in love with Longboat Key. It's just a fantastic place:

It would probably not have been a good idea. I had already my problems with the "normal" cars in the states. We're just used to smaller cars on the old continent.

To clear things up I added a description to the picture What a shame that we missed your sushi. We are very much into this stuff and of course also into meeting other bbq enthusiastics.

Let's start at the beginning of the whole story: In Spring 2006 I was looking for a new grill. I saw a big green egg in a catalog but this was very expensive here in Switzerland so I checked if there were other products. Soon I was on the kamado.com website and fell in love with a K7. I contacted the guy who just started Kamado Europe and reserved one from the first shipment that was on the way to Europe. I posted a message in the Kamado forum where I mentioned that I'm planing on buying a K7. Soon after this I got an email from a guy who hinted me to komodokamado.com and mentioned, that he heard not only good things about the kamado company. So I fired up a google search and soon found some stuff that made me think if I really wanted a kamado grill. After reading so many good things about Dennis and so many bad things about the other company I finally decided to cancel my order for the K7 and ordered a KK Supreme Classic 22" from Dennis. 3 months and several nice bbq sessions with my new kk later it came again to my mind who actually hinted me to komodokamado in the first place and I wrote him an email to thank him. The guy's name was curly! I mentioned in this mail that if he should ever come to Europe I would love be be his host for a few nights. He answered, that he may take you up on our visit offer, but only if I promise to visit his log cabin in South Carolina if you get over this way. One year later we were actually planing a trip to Philadelphia to visit the goodfather of my son. After wards we wanted to drive to Florida to spend 2 weeks at the beach. Suddenly my wife remembered me telling her about this log cabin guy in SC and after some hesitation I fired off an email to ask if he was really serious with his invitation. He was and so it came that we spent Easter 2008 with curly's family in their lovely home. The hospitality was extraordinary! We had such a lovely time with them! This were 2 really great days and a real highlight of our trip. Also our son loved so much to play with their daughter and she was so kind with him. The food was of course also delicious. My wife still mentions regularly the delicious pulled pork and ribs. We really hope that some when they give us a chance to get even by visiting us in Switzerland. Find here a slide show with all the photos of our stay in South Carolina and curly's home: http://www.flickr.com/photos/tobiaslinder/sets/72157613814530859/ Find here our blog where you can find also the entries from our journey along the east coast: http://www.linder.li/ Curly with his wife standing behind, curly's daughter behind the camera (not on the picture but to be seen in the slide show above), my wife, my son and me (tlinder) sitting at the table: http://www.flickr.com/photos/tobiaslinder/3280581395/in/set-72157613814530859

Re: Nice looking rib cook. I actually don't check the meat-temp with it. I only use the rib as a fixation for the pit probe of the BBQ Guru.

In Florida my wife fell in love with honey-glazed ribs. So back home I started research for a nice sauce recipe and found it on homecooking.about.com. Here is my KomodoKamado adapted version of the recipe INGREDIENTS: 1 cup packed light brown sugar 1-1/2 cups honey 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 4 garlic cloves, crushed and peeled 1 Tablespoon salt 2 teaspoons ground ginger 2 teaspoons Tabasco 6 pounds spareribs Get rid of the thin skin that goes over the bones of the ribs. Rub in nice dry rub (I usually take something with paprika, brown sugar, salt, pepper, garlic and onion) Put the ribs on the grill indirect for aprox. 5.5 hours at 230 degrees Fahrenheit In a medium, nonreactive saucepan slowly heat brown sugar, honey, vinegar, and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature. Baste the ribs with the sauce and let them on the grill for another half hour. Serve the ribs together with the sauce and enjoy!

Re: Anybody in Germany? My friend really wants now to buy one. Where to do you have to send the grill in Germany? Perhaps you could send booth grills to the same adress and we could go fetch it with a truck, if it is not too far from the border of Switzerland.

Re: Anybody in Germany? I will ask my friend, who is already thinking of buying one for a long time.