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Showing content with the highest reputation since 08/17/2019 in all areas

  1. 14 points
    Picked up a Prime Tomahawk Ribeye yesterday . First did a 24 hour dry salt brine. Brought my new to me Komodo Kamado 23 Ultimate to 250 degrees , cooked for about an hour to 120 ( had a pan of zucchini ,sweet potatoes, onions garlic ,corn, jalapeños ,mushrooms , and tomatoes underneath ) .Brought coals up to 600 and seared to medium rare. Did a cutting board sauce under the steak to finish it off. It came out delicious . Here are some pics.
  2. 11 points

    Stuffed Italian Meatloaf

    Single serving Italian Meatloaf wrapped in Prosciutto and stuffed with a tomato that had been stuffed with a spinach and mozzarella mixture. Served with angel hair pasta and homemade Spaghetti sauce. The basic ingredients. Sweated down baby spinach, panko, fresh mozzarella balls and Italian seasonings. Stuffed into hollowed out tomatoes. Italian Meatloaf mixture Lay down 2 pieces of Prosciutto in a cross on parchment paper. Make a meatloaf bowl then wrap the Prosciutto up and into the bowl. Put a stuffed tomato in the bowl and form the bowl around the tomato. Baked in my Komodo Kamado at 350* indirect for about 40 minutes (I think). Served with angel hair pasta, homemade Spaghetti sauce and fresh grated parmesan.
  3. 8 points
    Wow, thank you for the detailed reply. This actually helped me a lot. I didn't see it until Friday evening, but it got me to put the meat on before I was planning. So to sum up the cook.... For a quick bit of background, we had out of town guests in that stayed with us Friday to Sunday. I bought a brisket and small pork shoulder as we were hosting a BBQ Saturday. I live in Chicago so I was out for the Bears game Thursday night and since it was such a dumpster fire, a lot of drinking was done. This led to a really tired and hung over me on Friday. So I was dragging all day and super tired. I saw Frank's response to my post probably around 7PM. At that point I decided I needed to get the brisket on before 11 as originally planned. The brisket was a prime full packer, 15.5 lbs. I trimmed it pretty aggressively and did a salt and pepper rub around 5PM. I put it back in the fridge until I was ready to smoke. I also trimmed the pork shoulder a bit and used one of the random seasonings I had. It was a small 4.5lbs. I lit my joe at 8:30. I was following John's advice from another post about prepping for an overnight, so I brought the grill to about 175 then started slowing it down. It rose very slowly to 225 and then went past it just slightly to around 230. It was 9:30 so I put the brisket on but then the temperature didn't want to rise past 195 so I opened it up just slightly and it got to 220 and started holding there. At this point it was about 11 and due to the Bears game hangover, I was struggling to stay away. I was in bed but at about 12:30 I got a high temp alarm at 240. If I was sure it was going to hold at 240, I'd probably have left it but I didn't want it to keep rising, so I went outside and made a small adjustment. At this point I fell asleep from 1-3:30AM but was awoken with a low temp alarm at 199. From 3:30 to about 4 I was having a tough time getting it above 200, I was afraid the coals might have gone out but that didn't make much sense to me (and they didn't) but I didn't want to over correct. I took a peak at 4AM for the first time because it had hit 160 so I was thinking about wrapping. To my disappointment the park didn't look good at all. Frankly there wasn't much there. I wasn't sure if it was because the temperature was too low or what. At this point I got a little more aggressive and raised the temperature to about 250. I checked it again at 6am (I think it was at that time, lack of sleep now has me very foggy). and the bark looked so much better, much more what I was expecting. I took the brisket off and wrapped it in butcher paper and put it back on. I removed the pork shoulder, wrapped in foil and put in a couple tablespoons of apple juice. I got them both back on the grill and raised the temp to about 275. The reasoning behind this was I was afraid I under estimated the cooking time and with people coming over as early as 2, I didn't want to chance it. At this point I was able to get about an hour of nap time in. My internal probe hit 205 around 9:30 AM. I was a little nervous just because it was earlier than I planned but when I probed, it was amazingly tender all over. Both the point and flat, same with the pork. So at this point I was cautiously optimistic that it was going to be OK. I wrapped them in a towel and put them in a cooler to rest. They sat there from 9:15AM to about 4PM. Since the Joe was still going, I made a jalapeno corn bread in a skillet as well as John's beer pretzels/beer cheese as an appetizer. When I finally took them both out, I was relieved. The bone slid right out of the pork and it just fell right apart. The bark on the brisket looked great. The point pulled away from the flat almost without the use of a knife. I just cut a bit of the leftover fat off and started slicing. I cut up some burnt ends as well. This was definitely a learning experience and I made a lot of mistakes but in the end, everyone loved the food. I've had a lot of trouble holding at a temperature, especially at 225. I really need to work on that. Between all the beer and BBQ, I was passed out by 10PM and I used yesterday as a recovery day. I can't wait until I'm more proficient managing the grill. Even when I had time to close my eyes I couldn't sleep because I was nervous it was going to spike or drop. Thanks for all the advice here!
  4. 8 points
    John Setzler

    Guide for New Members

    Greetings and welcome to Kamado Guru! Kamado Guru is a forum where all kamado owners are welcome. The brand of kamado you own is just as welcome here as any other. We have a few guidelines here that we expect all members to follow. 1. Be nice. Don't be rude to anyone for any reason. Profanity is strictly prohibited. 2. Brand bashing is strictly prohibited. The 'my kamado is better than yours' debates are simply not allowed here. 3. Customer service or quality complaints are not allowed here if it's your first post in the community. This forum is not a platform from which you may launch your personal complaint against any kamado manufacturer as a new user to the forum. If you have come here for this purpose, please move along. This happens frequently enough here that I am making this rule because of it. If you haven't been here for at least 2 months and made a few other posts in this forum to establish yourself as a forum participant, this type of post is not allowed. Kamado Guru will not be your personal stump for this type of activity. Kamado manufacturers are not monitoring this forum. They are not going to see your complaint. 4. Kamado Guru is a user-supported system. If you like this forum and enjoy using it, please click on one of the "Support KAMADOGURU.COM" links and shoot me a few dollars via PayPal to help with the costs of keeping it running. Thanks! John Setzler Kamado Guru Administrator
  5. 5 points

    KJ Table. Cedar. Pics

    A few shots of my completed table. WRC throughout. Granite insert. Three drawers
  6. 4 points
    Made it one afternoon out of scrap shelving wood. And it works pretty well. On the wall of my garage.
  7. 4 points

    Nothing but WFO money!

    ¡ƃuᴉzɐɯɐ sʞool ʇᴉ ʇnq ɐzzᴉd uʍop-ǝpᴉsdn ɟo pɹɐǝɥ ɹǝʌǝN
  8. 4 points
    I was looking for a way to use my Akorn for larger cooks than my Akorn Jr., but not that much larger. I really did not want to light the entire fire box for a smaller cook. I don’t have a charcoal fence, and piling the charcoal on one side just didn’t do it for me. I wanted something just on the center, circular grate. That way I could grill vegetables, shrimp, buns, etc. indirectly around the center. Kind of like the old hibatchi my parents had as a kid. Here is what I came up with (or most likely someone before me but I never saw it). It is that time of the year when WallyWorld is placing all their BBQ gear on clearance. Depending on the store, or really the store manager, and how fast they want to make room for all the Christmas stuff, you can find some real bargains. I picked up this charcoal chimney for $3. Thinking I could always use a spare. I had the chimney next to my Akorn readying for the next grill off, when I looked at the center grate and the chimney. In a ‘Homer Simpson’ voice I heard “mmmm circles”. I wondered, could I be so lucky? It fit PERFECTLY! I removed the plastic handle, placed it in the Akorn, filled with lump charcoal, and fired it up (from the top). What I got was a direct fire sear for my steaks and chops with a lower heat grill surface for everything else around the center. Add the swivel rack above the grill, and I have even more versatility. I just finished my third trial run last night to make sure this was no fluke. The result is a center hi-temp grilling surface with a huge indirect grilling surface for just about anything you want. The reverse sear on the steaks worked perfect. The benefit for me was not having to adjust anything to get the temperature zones I want. Also, the amount of charcoal used was insanely small. It burns from the top, down. Best part; I have a built-in ash basket. Just shake and refill. My only mistake. Not getting pictures with food on the grill. Sorry. You’ll just have to trust me on this one.
  9. 4 points

    Interesting Meater + Application

    It's no secret, I don't really like my Meater +. My opinion is definitely tainted after being jerked around for 3 years with their kickstarter campaign. I originally ordered it for rotisserie cooks and for that application it's the only device on the market and that's where it excels. But I have a few better options for my kamados and wood fired oven so it doesn't get much use. Well last night I got a brilliant idea to use it in my NuKe Delta grill. I fired up the Nuke Delta grill with my grill grates and got it screaming hot. I did a quick 4 sided sear on a chunk of pork loin. I then inserted the Meater + and moved the pork loin off to the side to finish cooking with the lid down. It calculated 36 minutes to finish. Here is the Meater app monitoring the cook from my porch. When it got down to 15 minutes remaining I put a small CI skillet on the hot side and started cooking some sizzle corn. When it was time to dredge in the homemade rosemary Peach glaze I switched positions to get the pork loin back over the hot side, careful to keep the Meater out towards the edge so I didn't break it. This application worked really well for the Meater + unit especially with rolling the pork loin around in the glaze. It now gets a little redemption. Dinner was fantastic. I'm really falling in love with the Nuke Delta grill. The cover makes indirect cooking a breeze by trapping the heat above the cook while you still get heat coming up from the fire bricks below.
  10. 3 points
    Chris G

    Intro - Hi from Houston

    Just purchased a KJ Classic III that won't be delivered for a couple of weeks. Started lurking here and finding lots of good information as this will be my first ceramic cooker. Been primarily using pellet cookers for the last several years, but wanted to try something different and the kamado-style cookers have intrigued me for a while now. Current equipment Cookshack Fast Eddy PG500 Traeger Timberline 1300 Kamado Joe Classic III (en route ) Chris
  11. 3 points
    72 hours. @Bgosnell151 here is the recipe I used. I've done this many times and it turns out excellent every time. CANADIAN BACON The brine contains the following: 4 liters of water 350 grams of kosher salt 225 grams sugar 42 grams pink salt (Prague No. 1) 1 bunch of fresh thyme 1 bunch of fresh sage 2 cloves of peeled and smashed garlic Place in a pot and bring to a boil. Cool on the counter for a few hours and then chill in the fridge. The next day when it is cold, cut up a 10-12lb pork loin into thirds and then pour the brine. Brine for 72 hours. Turn the loins over after 24 hours. Dry off and chill uncovered for 24 hours. Smoke at 200F until IT of 150F. Chill overnight (uncovered) and then slice and eat. Freeze what you don’t eat in small portions. It lasts several months in the freezer.
  12. 2 points
    Polar Bear

    Everdure 4k

    I've cooked on one of these recently As far as performance, they work well They dont really change the game anymore than an Akorn with a controller would but it does what it says on the box The price point is WAY too high, IMO, and i get the feeling that this grill is aimed more at the person who wants to build an "Instagram Worthy" outdoor kitchen than actually get deep into Kamado Cooking
  13. 2 points
    And the heavy a$$ travertine caps are on..these buggers weighed 60 pounds each....72 hours to wait, then grout and seal. Still looking for something nice to place on the floor and walls in the middle. My blue tailed Kamado Company K7 restoration is going there. Ideas?
  14. 2 points
    I think they missed the mark by just a wee bit. Yes you get the basket and handles for easy cleaning BUT.......... You still have a bottom with holes in it instead of a bottom grate configuration. Takes away the airflow advantage you would get from a KAB. Personally I think they need to go back to the drawing board and try again.
  15. 2 points

    pulled pork rub, no pepper allowed...

    I would make a custom blend rub to be sure, since "spices" in an ingredients list can often include black or white pepper.
  16. 2 points

    Hi from Athens GA

    I decided to make a poor man's trophy bbq and built a solid concrete pedestal with Luftlighter outlet for a KJ Classic ii. Next up is a permanent install prep counter. Really appreciated the dedicated threads on charcoal and if I'm reading it right I should be OK with RO for pizza and KJ Big Block for long and slow? I did splurge and get the KJ ash basket and pizza stone too. My wife said I shouldn't lift the KJ on my own so I used my Gti to move it across the lot :-)
  17. 2 points
    I'm no expert. Only cooked 2 briskets so far, both packers, and they were in the 14 to 16lbs range. Neither were injected nor wrapped and both had a drip pan half full of water. Grill temp stayed in the 220 to 240 degree range for the entire cook and both wound up taking 16 to 18 hours. Start them plenty early and if they get done early pull, wrap in foil, then put in a cooler wrapped in towels. It will stay hot this way for hours. Both got excellent reviews from family members who aren't afraid to hurt feelings.
  18. 2 points

    How to hold high heat when grilling

    Not sure if this has been mentioned before but as I have been gaining experience with the Akorn I have come upon a great way to prevent temperature drops in the Akorn when grilling at higher heat. I use this Camp Chef cast iron pizza pan upside down as a diffuser. Got mine at Wally World for a little over $20. Then I place the Akorn grate above that. Don't have to worry about cracking my stone at higher temps and it works great. I just get the temp to where I want it then close the vents half way or so. When I open and close the lid while grilling the temp drops somewhat but it is right back to where it was in a short time. The cast iron really holds the heat. You still have to keep your eye on the temp so it doesn't run away but like I said, close the vents halfway or so and it has been staying right where I want it pretty much so far. Hot dogs, hamburgers, chicken, that kind of thing. I'm liking it and just thought I'd mention it if it ends up being helpful for anyone else.
  19. 2 points
    mike echo

    KJ Starting to cheap out :-(

    Gather your stones to throw at me. Over the years I have owned, later replaced many products by the same manufacturer or tried a new to me, product. Sometimes it seems as if a lesser material, process etc. etc. are used to build a product. I surely have had those thoughts and seen it. . The good: new technology may yield an upgrade to improve what seemed to be "there's no way they can do this better", product. I own/use at work stuff that is so much better, via new technology or backing off on original over engineering. The bad: (this usually happens when a name brand is sold) indeed lesser materials possibly, may, might be used to make what was once a proud product into a below average product. We can only guess or learn the hard way. The new manufacturer can fix that issue or press on. Bottom line. Caveat Emptor. We control what we spend our money on. It has become apparent to me that I must do a little research before I buy so I don't get disappointed after a purchase. I wish I could claim I am mistake free but I am not. I have returned more stuff in the last 5 years than I have in 20. Lately, I examine the return process before I buy. I save receipts-not always easy to find them. I have a Classic 2017 KJ and no plans to replace it. M.
  20. 2 points

    Grill Clean UP

    Don't know about that, I am just a backyard chef. Plenty of folks on KG that can cook and know what they are doing. The stuff on top of your grates is really not much of a problem as the hot brush after a cook pretty much liquifies it. It is the greasy gunk that accumulates on the underside of your grate that can sometimes ignite and make a grease fire. I brush the underside every once in a while and loosely follow the routine I mentioned. After all it's BBQ, have a beer and don't work hard enough to lessen the enjoyment. Another tip is to cook pizza at least once a month. Taking your grill to 600-650 for as long as it takes to heat soak your pizza stone and cook a couple pies, will burn pretty much all of the grease and carbon out and keep your fire box a nice clean chalky white. My take anyway
  21. 2 points

    Tatonka Dust seasoning is available!

    Thanks for posting that it’s available again. Not sure why people feel the need to comment on the ingredients list as well as what is and isn’t acceptable to them.
  22. 2 points

    Fav accessory

    Talking about firebox dividers........ The best accessory I bought for my first kamado was a second kamado. Takes the concept of firebox dividing to a whole new level
  23. 2 points

    This is why your pizza bombed

    Nah, I used to use it it but I prefer less measurement and more trial & error in my cooking. cooking in a range vs at a specific temp is where it’s at for me & I’ve visited many pizzerias with WFO in my area and 100 % of them do not use a Temp gun,
  24. 2 points
    Chris Topher

    This is why your pizza bombed

    I usually cook my pizzas somewhere between 500 and 600*F (usually 62-65% hydration dough). I don't get too hung up on temp. Parchment does fine at my temps; not sure how parchment would do at the 800-900*F range as I don't go that high. On rotating, after a few minutes, I slide my aluminum peel under the parchment paper and bring the pizza and parchment out and spin the pizza about half way, pull the parchment, and slide the pizza back in for the remainder of the cook.
  25. 2 points

    Carne asada

    A good recipe for carne asada:
  26. 2 points
    Seems to me that they'll fit any kamado or kettle with a little work with a cut-off wheel.
  27. 2 points

    Best Pizza stone I have found:

    I purchased this stone almost two years ago, at that time it was marketed under the name Kit Chef. It is 15" in dia, 3/4" thick cordierite with a slight bevel at the edges on both sides of the stone that keeps it from chipping. I have used the heck out of this stone and it has held up perfectly. The cordierite ceramic gives a very nice finish to my pizza crusts, and in addition my experience with the stone is that it is plenty tough enough for general deflector duty. They now market the same stone on Amazon under the name of Culinary Couture for 39.90. If I remember right I paid more than that (50 something) when I purchased mine when it was called Kit Chef. Worth checking out if you are in the market for a good stone. That's a nice price for a high quality cordierite stone.
  28. 1 point
  29. 1 point

    Intro - Hi from Houston

    Looks like it's spreading its wings to take flight, perched there!
  30. 1 point
    Brings back memories of my tent early camping , 2 cement blocks and a oven grate,you do not want to cook in the flames wait for coals
  31. 1 point

    Interesting Announcement

    Pellets are not something I would ever consider... overpriced and underperforming from my experience with friends using them...but folks do what they want to do. Tom
  32. 1 point

    Few newbie questions

    Hey guys new to the acorn. I bought a remote the other dual probe that will be here tomorrow. Where do you guys typically run the wires? Thanks. Also, trying spare ribs this weekend. Only my third cook on it. Suggestions?
  33. 1 point

    This is why your pizza bombed

    i havent heard of it before but im certainly interested! i'll check it out!
  34. 1 point

    This is why your pizza bombed

    That's a d*mn fine-looking pie. How long does your cook typically take at 800F?
  35. 1 point

    London Broil DerHusker Style

    Looks good.
  36. 1 point

    Grate Temperature vs Dome Temperature

    It’s the hot air in my Kamado that cooks my food. So, in most circumstances, I want to know the temperature of the air that is doing the cooking—the air closest to the food. I’m not interested in the air below the food, roiling off of the coals. Nor am I interested in the temperature of the air that’s about to go out the chimney. Consequently, I place my pit temperature probes as close to the food as possible. Sure, that air is cooled somewhat by the cooler food, but it’s that air that’s doing the cooking—The air's cooled by the food because the heat is transferring from the air to the cooler food. The two are moving toward the same temperature (thermal equilibrium). But when John Setzler, in his video, tells me to cook a Boston Butt at 300°, I see that he’s using the Kamado Joe dome thermometer. It makes sense, then, for me to measure the air temperature at the same location, in the dome. I’m not very bright, so I’m probably overlooking something, but I don’t see why anyone would do anything differently.
  37. 1 point

    Ribeye Filets

    Steaks look great, cheese looks delish.
  38. 1 point

    Jealous Devil versus Fogo

    I'm on the FOGO camp. After doing some research when I first bought my Kong, it was between FOGO and JD. The reason I opted for FOGO is there was a couple of threads when I did my Google research that talked about a faint unfavorable smell that JD gives I also use RO or any chepo lump I can get for $10 for grilling and pizza night, to get it to burn fast and hot. Hate wasting good FOGO lumps for couple of burgers and brats that cook in 15 mins or so.
  39. 1 point
    Chris Topher

    Baking steel

    +1 on the steel.
  40. 1 point

    Reef's Lump Comparison

    Fogo is free shipping to your doorstep. BBQ Guys is free shipping of Jealous Devil.
  41. 1 point

    Reef's Lump Comparison

    Great info in here @ckreef. I appreciate your efforts in this.
  42. 1 point
    Thanks @lnarngr, I’ll give this a shot and see how it goes!
  43. 1 point

    Hamburger Quesadilla

    @buckleybj Applebee's Quesadilla Burgers (Copycat) INGREDIENTS Quesadillas 2 (10 inch) flour tortillas 2 tablespoons butter, softened 1⁄3 cup shredded monterey jack pepper cheese 1⁄3 cup shredded cheddar cheese diced onion diced canned jalapeno bacon (cooked and crumbled) southwest seasoned hamburger (recipe follows) Southwest Seasoning mix for burgers 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 teaspoon cayenne pepper crushed red pepper flakes (to taste) 1 teaspoon salt (I didnt measure) 1 tablespoon dried oregano DIRECTIONS For hamburgers:. Combine all seasoning ingredrients. Use one heaping Tblsp of seasoning mix per pound of hamburger meat. Mix into hamburger meat until well combined. Fry or grill. ( I used George Foreman grill). Assembling the complete burger:. Heat a large frying pan over medium heat. Spread butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan- but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, add the cooked seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwhich). When the bottom is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesidilla from the pan and using a pizza cutter, cut throught the middle. Serve.
  44. 1 point
    Kamado Tom

    Griswold #3

  45. 1 point
    Love the whole dessert. It look super easy and tasty. Great Entry.
  46. 1 point
    I'm replying to my own topic to give you folks a heads up. TLDR: The unit was terrible. Quick review: 1. Opened the box and it really looked impressive. Really. Looked killer. Looks are deceiving. 2. Opened the "instructions", which were written in 0.06 type (literally needed a magnifying glass and strong light to read) on a foot long piece of paper 3 inches high folded into 8 panels. 3. Got magnifying glass and tried to delve out the Chinglish "instructions". Which amounted to nothing useful. Absolutely pathetic "instructions". Reminded my wife and I of the old "instructions" that came with the first Chinese digital watches. "Press and hold button 1 while clicking on button 2 with your left elbow, then press button 3 four times in under one second..." You get the idea. 4. Hooked up probes. No response. 5. Tried for almost an hour to make ANY of the probes actually read a temperature, even ambient. No luck. 6. Boxed it back up and Amazon is sending a UPS guy by to take it back. So, I'm back on Amazon tonight looking for another probe setup. Tom
  47. 1 point

    Strawberry and Rhubarb Pie

    it's very obvious that it's your passion and you do such a great job with it @skreef
  48. 1 point
    Scott Roberts

    Strawberry and Rhubarb Pie

    @skreef great looking pie never had rhubarb before but I would try that for sure! Scott
  49. 1 point
    Thanks for posting the plans for this, as I've decided to copy it with some brief modifications, I thought those legs said 3 1/2 ft at first, and cut the boards which would have been insanely tall. I cut down to 2 ft 11 inches after. I also used plain pressure treated and some exterior wood screws, so not nearly as fancy. I stole an idea from another build and decided to leave the front open so I can remove the grill if need be. Its not finished, but I hope to get the top 1 by's on today. Thanks again for posting this, I hope you don't mind me stealing it. Also your first two links are switched.
  50. 1 point

    Apple smoked pork shoulder

    Ingredients: - Your barbecue sauce - Your pork rub - 6,5 KG Pork Shoulder - 4 big chunks of apple wood Extra item needed: - Injector The day before the cook I've trimmed of excess fat. I injected the meat with my favourite barbecue sauce (injector turned out to be malfunctioning so I injected the whole kitchen while I was at it). Then I've rubbed it with my favourite pork rub and let it rest in cling foil in the fridge overnight. Lit grill at 7.15, put meat on at 7.30 at 120 C (250 F). About 4,5 - 5 hrs later I basted it with apple juice and wrapped it. Turned it up a bit to 150 C (300 F) and let it go for another 6 hours. Of the grill at 18.30 and rest for 30 mins/45 mins. Pull! Unfortunately my injector broke and my wrap turned out to be punctured. Still I am amazed by the moist retention of kamados. It was really good pulled pork and -as always- there is plenty of room for improvement/lessons learned. Only used the kamado a couple of times so still bit reluctant to leave it on overnight, but I'll probably try that in the near future. I would do a longer cook at 120 C/250 F for 12 - 15 hours and make sure my injector works & my wrap is airtight. Especially with such a big piece of meat. Had to saw off 1 or 2 inches to make it fit. All these butchering Google searches probably put me on a lot of black lists :-)
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