tony b

Re: Updated: Brisket going on soon/Done Unfortunately, the butcher had already done that for me. So, yes, they were cooked separately.

Re: Updated: Brisket going on soon/Done Hosted my Foodie Group on Sunday. This month's theme was BBQ. Did a full packer brisket (local grass fed beef). Injected with beef broth and dry rub (Billy Bone's Competition Rub), marinated overnight. On the KK for 13.5 hours @ 225F, with hickory and peach wood in the dutch oven smoker. Pulled the meat @ 192F (target was 195F) as I was running short on time (wanting several hours rest before serving). After an hour of resting in foil, blanketed in a cooler, pulled out the point, cut into 1" cubes for burnt ends. Dusted the cut sides with more Billy Bone's dry rub. Went back on the KK @ 275F for another 2 hours. Killer. As I've said in the past - meat candy! The group was just ga-ga over the KK. They had fun finishing off their dishes (including a BBQ rabbit!) on it. Roasted local sweet corn (1st of the season) and grilled marinated mixed veggies, to go with all the meat. Oh yeah, I made a batch of ABTs, too. Top it all off with a nice white wine sangria and it was a great day! Here's the brisket as it was coming off the grill.

Re: More like survival training than a holiday.. Famous Dave's is big here in the Midwest, given his starting out in the Twin Cities. Had his food at our local annual BBQ Round-up. Decent, is all I can say. Never actually been in one of the restaurants. He's won a lot of hardware for his ribs. Don't think he's ever won at the biggies (The Jack, Memphis in May, American Royal).

Re: Help putting this thing together!! The other things that you asked about. You shouldn't have gotten both an ash deflector and a screen. The screen is the older design. I guess the documentation hasn't caught up to Dennis' latest upgrades. The rack on the side is for hanging your grill grates on, but you could hang utensils off them, too, I suppose. And, as Robert said, the odd shaped stone is your heat deflector, which is used on the lower grill or on top of the charcoal grate handles for indirect cooking- roasting and bbq'ing versus grilling. Enjoy the ride!

Re: Nathans Famous Hotdogs Apricot salt ??? Googled that and I think it's referring to Murray River salt from Australia, which I actually do have in the cupboard. I went through a "gourmet salt" phase a few years ago and have a bunch of different ones in the cupboard.

Re: KK in NY Times I also have a baby Grill Dome, which I thought for the money was a good deal. I don't use it very much anymore since I got rid of the POSK and upgraded to the KK, but it still comes in handy for grilling a couple of brats, burgers or chicken breasts for dinner. If I had it to do over, I'd go up one size more on the Grill Dome to a large, as the baby is very small and harder to control temps in because of the surface area to volume. And, I also had to replace the original lower grate (ceramic disk w/small holes) with a cheapo grill rack to get decent airflow and pretty much only use Weekend Warrior briquettes in it. Medium sized chunks of lump work OK, too, but you have to hand pick them out of the lot, so the WW briquettes are just an easier way to go. But, overall, if you want to get into ceramic cookers for a reasonable price, I think they are the way to go, personally.

Re: Emulating Wood burning pizza ovens with KK I did it with a simple, cordless drill motor. Cast iron is actually a soft metal and easy to drill. Used mine again this past weekend (3rd try) and I am getting better at the flour paste. Also made sure to put the oven on top of the coal. Better results this time.

Re: Emulating Wood burning pizza ovens with KK Thanks for the helpful tips. I had pretty much guessed that I should have put the smoker pot on TOP of the fire, not in the center. Glad to know that I was on target with that one. I'll just keep playing with the dough (would that be Playdoh?) Both times that I've tried it, the dough was just very sticky and would not cooperate easily. I just ended up spackling it onto the pot lid and smooshing it down to make the seal. I'm pretty sure that both times, I got a good seal. It's just a cumbersome, messy process. Practice, practice, practice!

Re: Emulating Wood burning pizza ovens with KK Hey, Syz, can you give me the rough proportions for the flour paste. I tried it for the second time yesterday and still struggled with the consistency. Too gummy/sticky to pipe out of the zipbag easily. Just goop'ed it on the lip of the oven lid and smooshed it down. Also, I was doing baby back ribs at 225F for 4 hours. I didn't seem to get much smoke from the smoker pot. Today, I opened up the dutch oven and most of the wood was still unburned, only slightly brown, with a couple of smaller pieces turned to charcoal. I had made a well in the charcoal basket for the smoker pot, and put the Coco around the outside in a ring. A double handful of small pieces of lump in the chimney for a starter. I'm wondering if the oven didn't get hot enough to burn the smoking wood because of not enough direct contact with the burning Coco on the outside? There was no burning charcoal under the bottom of the smoker pot, it was resting directly on the bottom of the basket. Thoughts/suggestions??

Re: Emulating Wood burning pizza ovens with KK FWIW - I just built the 2 qt dutch oven as a smoker box. Only used it once so far, but I did like the results. I do need to practice more with the dough sealant, though. Mine was too gummy and hard to work with. Just like making bread and pasta, it's all in the tactile feel.

Re: Tower of Steak What Army were you feeding?? My local supermarket's butcher counter never has that many steaks in the window!

Re: Pretzel Burger Buns Not far behind you guys up here in Iowa. We did "lift the limit" a couple of years ago and what a boone to getting great beers in this state! However, we've had pretzel rolls for sometime now, so I guess that we're not that far behind!

Re: New to Kamados....start at the top! Welcome. Peruse all the great information in this forum to get started. Feel free to ask questions along the way. There are many helpful souls on this forum. And, don't be embarrassed - we've all been there!

Re: New BB32 Autumn Nebula coming to Rochester NY Welcome! As a former POSK owner, I can attest that you will LOVE the KK soooo much better. Cooks better and without all the "issues" those grills were infamous for!

Re: Pallet to Miami You can load up to 12 or 15 boxes (I forget how many I got) with your grill. As noted, it's well worth it on shipping.

Re: KK Coming to Naples, FL Welcome! Curious - how did you like the caja china? I've only seen them on TV (Bobby Flay).

Re: Smoking wood I plan to give Fruita a try when I need to re-order, but I'm pretty stocked up right now. But, I seriously doubt that I'll be stashing the wood in the fridge, like they suggest!

Re: Roasted Corn I'm one of those peel the husks back, remove silks, slather herb butter on (tarragon is the best!), tie the husks back up with butcher's twine and onto the grill. Rotate a quarter turn every 20-30 minutes. Plan B is blood orange or Persian lime infused olive oil from Stonehouse. If the corn isn't fresh, then I soak the ears in a mild saline for several hours and put onto the grill (husks on) and slather on the herbed butter afterwards. Living in Iowa has some benefits - great sweet corn is one of them when it starts to come in mid-to-late summer. Local growers just set up stands in parking lots and sell ears picked that morning. These go straight onto the grill without any other preps - simple perfection! In season, I probably make corn at least 3-4 times a week.

Re: Smoking wood Have been a big fan of HawgEyes for years. They are in-state for me, so most of the time it's just a road trip to load up on rubs, charcoal, and wood. Makes for a fun day - lunch at El Bait Shoppe (great beers and excellent fish tacos), quick run over to Trader Joe's and/or Whole Foods (closest stores to me) and then back home - a good day all around.

Re: Heat deflector Mine did that too. I suspect that water got under the surface and caused it to spall when heated. Other than esthetics, no harm to functionality.

Re: Where is the smoke ? I need to ask, why the holes in the bottom of the dutch oven and not the top?

Re: 23 & 32 KK side by side pics Wait until Fall and say that the Great Pumpkin left it for you on Halloween, seeing as how you were such a good boy this year!

Re: It just arrived Glad to see another Dark Autumn Nebula out there! As noted, it is tradition here to post pictures of the "virgin cook."

Re: Hello Congrats! I, too, have a Dark Autumn Nebula. Gorgeous in the mornings when the rising sun hits it! n67453 n67453

Re: **Big Bad 32" Komodo** Dennis, we're still waiting on the retrofit dual door for Gen IIs.