Homepro01

Wishing her a speedy recovery Dennis.

Congrats on the new purchase. I use an Ash Vac that is made for fireplaces. I am usually not removing anything hot but just in case. Ash Vac - https://www.amazon.com/Vacmaster-EATC608S-gallon-Amp-Motor/dp/B01NAYWNDV/ref=sr_1_6?ie=UTF8&qid=1513730492&sr=8-6&keywords=Ash+vacuum Good luck!

Lovely Bacon!

I volunteer to babysit the one in Tokyo too Great shot of the KK on the balcony!

Howdy neighbor! Hope you are enjoying your Komodo. I made a turkey leg and lamb for Thanksgiving. I went to dinner elsewhere and it reminds you that the Komodo is really a fine piece of equipment and the food it turns out is always fabulous!

Beautiful bloom!

I am so sorry to hear this. There are to words to express. Susan is in my prayers.

Dennis still has these on Amazon. You can try out a box. https://www.amazon.com/Charcoal-Komodo-Sustainable-Smokeless-Flavored/dp/B00P9S71E6/ref=sr_1_18?ie=UTF8&qid=1499449411&sr=8-18&keywords=Coconut+charcoal

Welcome to the group. If it's not too late for your order, add the coco char. You will not regret it. It takes bbqing and smoking to a different level. The coffee char is great but I use a mix of coffee and coco char to smoke everything these days. The KK is a lot of fun where even lowly hotdogs are elevated to fine dining!

Speedy recovery Dennis! Hope you are back to mainlining espresso shots soon!

I store mine in the freezer too. It is in the door of the freezer and easily retrieved. Never had a problem with yeast stored this way.

Absolutely gorgeous!

Definitely owner abuse!!! I am not sure there is anything you can do to repent for this blatant abuse Dennis.

I grill goats regularly on the KK. Goat ribs, goat legs, shank, chops, etc. I also get a really good variety of lamb called a dorper lamb - https://en.wikipedia.org/wiki/Dorper. Very close to goat in flavor. Goat kebabs, ground goat or Lamb Kefta. The KK has handled it all. I also make goat tacos (cabrito). Just delicious on the KK.

Jeff I live in Montogimery County! I agree about eating real food. I do understand that I like real food because I enjoy cooking and most people think of it as a chore. I am dismayed by all the ingredients in all the "food" that is available in the grocery store. Why does whipping cream have carregenan in it? Why do we add flour to everything? I am not gluten intolerance but why add flour or wheat to salad dressing? Once you start paying attention to ingredients,you will notice the hidden sugar, wheat and salt that adds no value to the final product beyond making it shelf stable. I worry about young kids who never get to taste real food and learn to love fresh veggies. As a kid, I got to eat a lot of things that I would not have selected myself because they were not chicken nuggets or rice a roni. My parents made sure we had a diverse diet and were constantly trying new things so I have an appreciation for different foods except Brussels Sprouts

I experience this topic almost everyday. I have converted a few people. I shop mainly at the Farmers market and an organic grocery store. For the things I buy, I find the organic grocery store cheaper than the local Giant and Safeway. There is a feta cheese that I buy, at Gaint, Wegman's and Harris Teeter, it was $9 while at the local Organic market it is $4.50. I think the larger stores do this to create a halo around organic food and make people think they are saving money. I also order my Chickens from Joe Salatin because I love the American Bresse. The stock from the chickens is phenomenal. Apart from the farmers market, I also grow a few food items, mainly herbs tomatoes and peppers. I am adding greens like Kale, Collards and Spinach this year. After gardening for my food, I respect what farmers do more and more. It is a hard life and no one gets rich doing it. Talking to the farmers gives you and appreciation for the labor of love that the organic and exotic farmer practice. The price we see for most produce in the grocery store is so artificially low that it distorts the real price of food. I als find that people waste a lot of produce. Buying at the market allows me to get the smallest amount possible, I can easily get one onion, one apple, a handful of arugula, etc so that I am less wasteful with the food. Because I make everything from scratch, my grocery bill is quite reasonable. We also eat a lot less than I see most people eating. The meals I make a more complex because of the interesting vegetables at the farmers market so they tend to me more filling. Right now apples and Asian pears are plentiful and they get used in savory meals and desserts alike. Eating seasonally has also changed my cooking style. I have maintained the same weight over ten years following this approach. I do exercise daily but I know that the way I eat also has an effect on my general well being. Every dinner party I have, people always comment on how wonderful the food tastes. I know I am a great cook:-) but really it is the quality of the ingredients. I am in the hunt this week for a local goat farmer so I can get a whole goat. My previous goat supplier sold his goat herd! Do what is important for your health and your family. Everyone else will have to figure it out for themselves.

Best wishes to her. Best of luck with the Ortho.

I am volunteering to quality assure this for you Dennis. Include it with my shipment

The smoke ring is gorgeous.

Grab the eyes and eat it too! There is till some great fish left on that head. Great looking cook!

It is a great dinner. Yountsville is lovely and I love Thomas Keller. Do visit some wineries when in Napa. I don't drink but love the architecture of the wineries. Peru has lovely rose gardens, Franciscan is just stunning and Opus is a delightful bunker. Stop at the hot springs in Calistoga too. Enjoy!

Beautiful ribs!!!

Thanks everyone for the kudos. The food for Memorial Day was delicious. I don't participate in the forum as much as I should and wanted to share some of the fun I have with my KK. You guys are always so generous with your time and knowledge. Tonyb, The green stuff is a combination of parsley, chives and rosemary from the herb garden Ken, You ask the tough question,. I just make these things up when I am in the kitchen. I used Lemon juice and zest, chives, parsley, Rosemary, garlic, shallot, salt, peppercorns and Habanero Olive oil. I blend it in the vitamix until smooth. I let the chicken marinate for about 8hours. I tend to use tough birds, stewing hens or a breed similar to French bresse so they can handle an acidic marinade for a while. The grill was at 275 if I remember correctly. I rarely go up to 300 these days.

A little something from the Memorial Day cook: Pork steaks with a home made rub that had some sugar in it Chicken with Lemon and Habanero Marinade

Take it easy Dennis.