Native Son Posted June 1, 2017 Report Posted June 1, 2017 Chef Rick here, glad to be part of the forum obviously "new" here at lease, lol. We own and operate one of the oldest smokehouses in SoFla and an ingredient company that originated a USDA compliant dry aging process using koji. What's koji?, to much to go into detail here but it's a beneficial mold and process that is 3000 yrs old and the basis for soy sauce, miso, mirin, sake and various Asian vinegar's. Be glad to answer any questions. On Instagram as smokehouse_84 & _broken_mold. Cheers!! 2
Paul Posted June 1, 2017 Report Posted June 1, 2017 Welcome. I looked up 'smokehouse 84' and saw some really good looking smoked/cured products. How long has the smokehouse been in the family?
Steve M Posted June 2, 2017 Report Posted June 2, 2017 Welcome to the forum, you just picked up a new instagram follower. Looks like you are making some pretty incredible food.
tony b Posted June 2, 2017 Report Posted June 2, 2017 So, what KK do you own or are contemplating getting?
CeramicChef Posted June 2, 2017 Report Posted June 2, 2017 Welcome to the KK Forum and welcome to The Addiction! We look forward to your posts. Powhatan flavor KK are you getting?
Aussie Ora Posted June 15, 2017 Report Posted June 15, 2017 G'day mate welcome have you decided on a colour Outback Kamado Bar and Grill
