Paswesley Posted December 10, 2011 Report Share Posted December 10, 2011 Seasons Greetings, KK Family. When I looked at the thick crust of baked on smoke, food oils and spices encrusting Doc Mguerra's KK, I was as awed as everyone else. I assumed that he had allowed it to accrete on purpose. So, I was surprised to see the after pictures that Doc soon posted that showed the crust cooked away by his prolonged high temp burn. Could it have been a mistake to remove the encrustation? I am very curious as to whether Doc is noticing any taste differences now that the crust has been removed. Here is why I bring this up. I know that it is a common practice to season a griddle by cooking spices and condiments and building up a thin crust on the griddle. This griddle seasoning imparts a subtle flavoring to the foods that are cooked. Of course, in the case of a KK, the food does not come into direct contact with the interior surfaces of the hot face. Nevertheless, it is possible that the encrustation lining the surface of an often used KK may function in a way that is similar to the way that seasoning on griddles affects the flavor of foods cooked on them. Am I whistling Dixie here, or am I onto something? My guess is that the encrustation does affect the flavor of foods cooked in the KK. What do you guys think? Doc, have you noticed any subtle differences in the flavor of foods that you often cook and have a good mental flavor profile for? What do you think, Dennis? Quote Link to comment Share on other sites More sharing options...
LarryR Posted December 10, 2011 Report Share Posted December 10, 2011 Re: Taste Seasoning for KKs? When I looked at the thick crust of baked on smoke' date=' food oils and spices encrusting Doc Mguerra's KK, I was as awed as everyone else. I assumed that he had allowed it to accrete on purpose. So, I was surprised to see the after pictures that Doc soon posted that showed the crust cooked away by his prolonged high temp burn. [/quote'] Do you mind posting a link to the post referenced, I don't recall seeing it and spent about 5 minutes looking for it with no luck. Thanks - Larry Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 11, 2011 Report Share Posted December 11, 2011 Re: Taste Seasoning for KKs? It's in the thread "lighting the grill" Well, I am doing my first post burn out cook right now, some chicken thighs. Should be able to report later this evening. I'll build that tarry gunk back up all right, with plenty of low and slows and plenty of mesquite. Won't take long. Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 11, 2011 Report Share Posted December 11, 2011 Re: Taste Seasoning for KKs? n66616 http://www.komodokamado.com/forum/viewtopic.php?f=36&t=2996&start=15 Quote Link to comment Share on other sites More sharing options...
Paswesley Posted December 11, 2011 Author Report Share Posted December 11, 2011 Re: Taste Seasoning for KKs? Thanks for responding, Doc. I am truly curious about how it will taste to you. Enjoy that chicken! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 11, 2011 Report Share Posted December 11, 2011 Re: Taste Seasoning for KKs? We all know that burning fat definitely has/adds it's own flavor profile to food. This is obvious when you cook chicken, common sense would lead me to believe that once his grill got hot enough to cause the fat to burn some flavor would be created.. Especially while doing his 350º hot and fast butts and briskets because 350º about where I start to get smoke off my drip pan. What amazed me the most is how sparkling white and factory fresh the inside was after his burn off.. I've obviously never gone long enough or hot enough to get those results.. Amazing! n67008 n67009 Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 11, 2011 Report Share Posted December 11, 2011 Re: Taste Seasoning for KKs? March 23, 2009, just prior to first pork butt! n67010 http://www.flickr.com/photos/46399761@N ... 365802907/ Quote Link to comment Share on other sites More sharing options...
Paswesley Posted December 15, 2011 Author Report Share Posted December 15, 2011 Re: Taste Seasoning for KKs? We all know that burning fat definitely has/adds it's own flavor profile to food. This is obvious when you cook chicken, common sense would lead me to believe that once his grill got hot enough to cause the fat to burn some flavor would be created. Doc' date=' have you noticed any subtle differences in the flavor of foods that you often cook and have a good mental flavor profile for? [/quote'] Dennis' comment renders a bit ridiculous what I had in mind. As one can see, I suggested a subtle taste enhancement. Burning fat would add an unpleasant taste profile. I agree that common sense would cause one to know that burning fat has a flavor profile. That is why I specifically stated that I was wondering if any subtle flavors were imparted. I now see that I should have also stated that I was referring to cooking below the smoke point of the fats that have coated his cooker. Any flavors issuing from below the smoke point would be less harsh or acrid. Oh well, this is what comes from pushing the envelope of subtlety. Quote Link to comment Share on other sites More sharing options...
