Sanny

Outshone... Doesn't anyone other than Festervalve think my porch is pretty? Guess it's just us, FV. :* http://www.komodokamado.com/forum/viewt ... 7&start=30

Hmm. I'm not certain which is worse. Eating them, or knowing there are flying bugs out there the size of rabbits. But, the French eat worms, and disguise them with garlic and the sexy name "escargot," so who's to say? And deep fried cicadas are a treat in China. I guess it's a question of choice. (I choose NOT.) Love you anyway, Dennis, but stick with beef, pork, or seafood when I visit.

Spring decorating Yesterday, grilled steak. Today, planted the front porch. Very pretty!! See?

YAY! Well done! Good for you, Paresh! 10 hours at a low and slow isn't too surprising. Ok, maybe a little long for 3 lbs. More experienced rumps than I will have to weigh in. But did it taste good? What was the opinion of the two young supervisor/experts with whom you consult? hehehe. Put a lot of ketchup on it, and they'll like it fine, huh? Maybe using the old apple juice in the crock pot trick will revive your rump, if it's offensively dry. Pull it like bbq, and put it with some apple juice in the crock pot, on low, to reheat. I've heard (read?) that is good. Never tried it, myself. Or shred it for tacos. P.S. My first low and slow, the fire went out, too. Middle of the night. Then I overcompensated, and it got too hot! Butt tasted good, but it was not a happy experience for me. Easier after that. I stopped trying to over think stuff. Still learning the "zen," though. No way am I proficient at low and slow.

Mojo meat turned out good. I put them on lower grill and let em sizzle for a few mins, then flipped and sizzled a bit more. Then shut the grill down and let them sit for a few more minutes. Inside temp 130. The outside got crusty black, perhaps from the high heat and the brown sugar in the mojo. But not unpleasantly burned. Inside was properly pink, after a rest. Tossed in some sweet potatoes (whole) to cook in the shut down heat. No, these were not dishes that were to be served together. lol

1/2 cup soy sauce 1/3 cup vegetable oil 2 tablespoons dark brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon grated orange zest 2 tablespoons minced garlic (about 6 medium cloves) 2 tablespoons chopped fresh cilantro leaves 1 teaspoon ground black pepper 2 tablespoons fresh orange juice 2 teaspoons distilled white vinegar 1. Combine soy, oil, sugar, cumin, oregano, zest, garlic, cilantro, and pepper in medium bowl. Remove 1/4 cup of marinade and combine with orange juice and vinegar in small bowl; set aside. 2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly. 3. Remove steaks from marinade. Grill steaks as desired. Don't re-use the used marinade. 4. Transfer steaks to shallow pan and pour reserved marinade over top. Let the steaks rest. Serve.

cilantro is in it too. Rather than make you keep guessing at ingredients... lol 1/2 cup soy sauce 1/3 cup vegetable oil 2 tablespoons dark brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon grated orange zest 2 tablespoons minced garlic (about 6 medium cloves) 2 tablespoons chopped fresh cilantro leaves 1 teaspoon ground black pepper 2 tablespoons fresh orange juice 2 teaspoons distilled white vinegar 1. Combine soy, oil, sugar, cumin, oregano, zest, garlic, cilantro, and pepper in medium bowl. Remove 1/4 cup of marinade and combine with orange juice and vinegar in small bowl; set aside. 2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly. 3. Remove steaks from marinade. Grill steaks as desired. Don't re-use the used marinade. 4. Transfer steaks to shallow pan and pour reserved marinade over top. Let the steaks rest. Serve.

Re: Bump Nope, there's orange zest and orange juice in it. And garlic. lol

Bump Question still stands. What's goin on the grill this weekend? I picked up two top round steaks at Costco, so I'm trying the Mojo Marinade from Cooks Illustrated. Soy, garlic, some brown sugar, more garlic, herbs, pepper, and garlic. Cowboy lump year round at the local hardware! Whadda discovery! Had I only known. I've been searching for a reliable source of lump. Fired up, coming to temp now. Beeves on the grill in a few mins. Whee!

Better PM Dennis about that. He'll let you know all the particulars. A private moment among your wallet, you and Dennis.

Take yer lumps Still early to find lump easily around here. Weggies started stocking its own brand (rebagged Royal Oak) again for the season. Local fireplace store has Royal Oak, too. And, of course, the BGE stuff that the BGE dealer has. Same stuff, higher price, green bag. Someday I'll find a local source for other brands of "everyday" lump, and won't know what to do with myself. lol

Re: Bah! How'd it turn out, Majestik? As delicious as last time? We want a report! We'll call it Majestik Paella, and then it's the real thing every time you make it.

Re: We are up on a new server now.. BOWSER friendly is more important. Woof, wag, drool, etc. Speaking of which, check out NYTimes article on your dog's tail. http://www.nytimes.com/2007/04/24/scien ... ei=5087%0A

This is posted from Firefox. On a Mac. Dog at my feet. Prolly the dog makes it possible, otherwise I maybe couldn't.

Re: Olive Bread By the time it gets to the pot, there are no seams. Just a blop.

Yah, mine did to, Majestik. Just din't wanna step on Whiz's buzz.

Here's a recipe I modified from a favorite cookbook. My modification is to use the "no knead" NY Times article's baking method with another recipe. It works great!! The original recipe is for a baguette pan (gently plop dough into a three loaf baguette pan, and bake in hot oven). Don't have one, don't want to go get one, and the dutch oven fits in my ceramic. It could be easily modified further for baking on a ceramic cooker (use the cooker instead of the oven). Your dough MAY be firm enough to put on a hot baking stone instead of a pan, but it's a pretty wet dough. I'd not count on it. If you want, you can make the dough the day before, and let it age in the frigerator. It gets tastier that way. Instructions for that are at the end. Olive bread (modified recipe) 1 1/4 cups lukewarm water 2 teaspoons active dry yeast 1 tsp salt (kosher) (I reduce this if I’m using all brine from the olives) 2 1/4 cups unbleached bread flour 2 teaspoons black olive tapanade 3/4 cup chopped kalamata olives (leave a few of them whole, for texture) 3/4 cup brine from olives (or water to make up difference) 2 1/4 cups unbleached bread flour 2 tablspoons olive oil MIXING: In big bowl, pour in 1 1/4 cups water, and sprinkle yeast on top. Mix until dissolved. Add 2 1/4 cups flour, tapenade, chopped olives, salt, and stir until smooth (about 2 minutes). I use a wooden spoon – no need for mixer. Add remaining flour and brine from the olives, and stir until flour is incorporated. It’s a wet dough. I find that using my hands to incorporate the flour works well. Cover the bowl and let it sit for 30-40 minutes, until doubled. Oil your hands with some of the olive oil, and reach in gently to fold the dough over itself. Side over side, front over back. Don’t beat it to death. Cover and sit for another 30-40 mins. BAKING: While the dough is resting, fire up the oven to 500 degrees. Put a 12 inch (or so) casserole or some sort of deep pot (with a lid for later) in the oven while the oven heats. I use a cast iron dutch oven. When the oven is hot, and the dough is risen, use a spatula to plop the dough into the hot pot, and cover. Turn down the heat to 400. Bake covered for 30 minutes. Uncover, and bake another 15 minutes, or until happily browned. Remove from oven, tip out of pan onto a wire rack to cool. IN THE ALTERNATIVE, you can make the dough the day before. Once you mix all the stuff together and cover the bowl, put it in the frigerator. The dough will perk along happily there. Take it out of the frigerator the next day, and let it sit at room temp for 2 hours. Then heat the oven and follow bake instructions.

Crack? What crack? KK don't have no stinkin' cracks! Hrumph.

True about arborio. But not all groceries have rice specifically for paella, and sometimes the need for paella strikes so quickly, there's not time to mail order! My paella recipe book recommends medium grain rice as an alternative, too. That's often available in the spanish/latino foods section of the grocery. And my paella with arborio was delicious, authentic or no.

Re: POTS and PANS

Re: Furniture and Pre-Hung Doors and Getting a New Komodo . Yah, you have crack addicts in the neighborhood, and you're the local BBQ pusher. "Sure, I'll be glad to give you a little sample," he says, "but if you want more, it's gonna cost you." Hehehe. Gettem addicted, then raise the price.

Probably so. I've not tried measuring with my Maverick while searing, though someone else might have. Let the team wake up, and I'm sure you'll have more replies than you know what to do with.

Hey, Saucy... The dome thermometer will measure that high. And an instant read stuck into the meat for just a tweak of time will catch the internal temp. Dunno if folks with Maverick, Polder, Stoker or Guru can also monitor those temps. I'm sure they'll chime in.

Re: Black on Black it is!