tony b

Excellent. Nice "window pane."

Sounds a lot like how we do the dutch oven smoking pot. The 55 gal drum is the "KK" in this setup and the smaller barrel is the dutch oven.

Congrats on the move and setup! Looks awesome. Can't wait for the pics of the virgin cook. Remember, you can cook during the break-in, while having those "tall cool ones!" You can PM other members of the forum without needing their email addresses. At the very top of the page, above the Kamado logo, you'll see your forum name and next to that is an envelope - clic that. That's your internal mail/messages mailbox. You can send/receive messages there.

Another second here. I almost always find a use for the "broth" in the SV bag. If it's a steak, then I use the jus in my sauteed mushrooms. Last night, I used the broth from the langostinos in my pasta sauce. Great!! Put this one on your "wish list" - http://www.amazon.com/Anova-Culinary-Precision-Immersion-Circulator/dp/B00UKPBXM4/ref=cm_cr_pr_product_top?ie=UTF8

EEEWWWW - I think that I'm gonna hurl! I knew that there was something about Mrs. skreef that I liked, besides her great cooking!

You got that right!!! ABOMINATION!!! Out, Out, you Demons!!

Actually, I've never tried to make it, as I was looking for the technique first. Had an epiphany - might try that Cookina grill mat on the main grate and see what kind of crust I can get on it, hmmm??

I bet, Mom's are like that! My Dad in his later years would get up before Mom and make his own breakfast. He'd brag about how he only needed a kettle of water on the stove to make breakfast - instant coffee and instant oatmeal. I'd just shake my head in bewilderment, as my Dad was actually a decent cook, when he wanted to!

Got it! THANKS for the tip!!

All in how you're raised. Southern boys eat grits for breakfast, Yankees eat oatmeal. So, I'd have to say the same thing about Oatmeal = mucilage! Anything that needs that much brown sugar, honey, butter, milk, etc. to be able to choke down is pushing the limits of food (IMHO!) Flaked oats are only good for 2 things - Scotchies and Stout!

Helpful hint: leave the main grate in place as a "safety net" to catch any that might fall off the wall!!

While the Outer Banks of NC are very nice, next time go to the "real" Beaufort, the one in SOUTH Carolina, for shimp and grits. It's a "low country" dish and Beaufort, SC is in the heart of the low country. Beautiful city, too!

Hence, my question. Everyone's dome gets pretty black and sooty, so I was looking for suggestions on how to prep an area for baking.

Didn't know that I was surrounded by Yankees! Folks will go to a fancy Italian restaurant and rave about the polenta. Well guess what folks, them's grits!

Well done, sir! BTW - who DOESN'T keep a jar of bacon fat sitting next to the stove??

Thanks for the tip, CookShack. Raichlen didn't say, but I assume this was a direct cook on the main grate? Also, I was wondering if anyone slapped the dough against the dome, like they'd do in an actual tandoor?

Awesome looking dessert! We'll have to share shrimp & grits recipes. I think mine is a pretty damned good one if I do say so myself. I'm from SC, so I'd better know how to make decent shrimp & grits or they'll take away my visiting privileges!

Great Pun!!!

If you're doing a reverse sear, you need to flip often and quickly so you don't overcook the steak. Initially roast it to about 15 degrees below your final temp. You pick up about half of that during the reverse sear and the remainder during the rest period. Final sear on the KK (lower grate, not sear grate) screaming hot fire - 1 minute each side, then rotate 90 degrees for 30 seconds each side, to get sear and grill marks, without overcooking. Like ckreef said, you do need to make adjustments for the thickness. I normally cook steaks in the 1" thick range, hence the flip quickly and often method. The big boys (1.5" + range) are a lot more forgiving on the reverse sear, but obviously take more time in the roasting phase. That's one of the side benefits of sous vide - the thickness doesn't really change the cooking time in the bath, since it's so long to start with (typically 2 - 4 hours).

Next time, I promise!

Great food porn as usual, MacKenzie!

TY.

I put booze into a lot of my cooking, especially fond of "drunken" beans, but have never put it into MNC - sounds good, though! Like the old saying goes, "I cook with wine, some actually ends up in the food!"

My current 2 favorite methods - 1) sous vide w/final sear on the KK (lower grate, not sear grate). 1 minute each side, then rotate 90 degrees for 30 seconds each side, to get sear and grill marks, without overcooking. 2) "frozen" - straight out of the freezer and onto the lower grate, 2 min per side initially, then 1 minute per side as I get close to final temp. If you're doing a reverse sear, you need to flip often and quickly so you don't overcook the steak. Initially roast it to about 15 degrees below your final temp. You pick up about half of that during the reverse sear and the remainder during the rest period. I basically follow the SV searing method here too.

Don't make me get all George Bush, Sr on you now!!