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Showing content with the highest reputation since 08/15/2019 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
    ckreef

    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. 7 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
    BarrieBBQ

    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
    freddyjbbq

    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
    ckreef

    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. 3 points
    keeperovdeflame

    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.
  13. 3 points
  14. 2 points
    gotzero

    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.
  15. 2 points
    Hello and want to say awesome forum and great work by the mods. ON Father’s Day 2019 I was surprised. My wife bought me a Primo XL. Been shopping for years finally got one. Well it sat on backyard till this last weekend when I finally had time to build a table for it. The top top of table and part of the bottom shelve was from recycled granite. My neighbor remodeled her kitchen about 3 years ago and I was able to acquire a few pieces of granite from the old kitchen. They have been resting in my backyard for several years waiting to be used. So the table was built around the granite I had available. I used pressure treated lumber. All that was needed for me to purchase was 6 2x4’s. The 4 x 4 ‘s were also left over from a fence rebuild. Anyway here is my simple table.
  16. 2 points
    Truckasaurus

    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
    Doug123

    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
    Phatman

    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.
  21. 2 points
    ckreef

    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
  22. 2 points
    freddyjbbq

    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,
  23. 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.
  24. 2 points
    kamadoplanet

    Carne asada

    A good recipe for carne asada:
  25. 2 points
    Seems to me that they'll fit any kamado or kettle with a little work with a cut-off wheel.
  26. 1 point
    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?
  27. 1 point
    I've seen some YouTube videos of folks using the Gabby's Grill attachment. There is one version of it that can handle a rotisserie too. Neat idea. You're going have a lot of fun cooking on it.
  28. 1 point
    BobE

    I Never Introduced Myself

    Welcome Todd! 6 year lurking... am I sensing some commitment issues?
  29. 1 point
    JohnnyAppetizer

    Newbie advice

    Made this last night on the little kettle grill from Aldi. Looked just like yours, GF liked them. Thanks for the idea, always looking for ways to jazz up the regular dinner items.
  30. 1 point
    Scott Roberts

    Interesting Announcement

    Pitmaster X has an video on the Kamado Joe Pellet grill from a trade show in europe on Youtube! Scott
  31. 1 point
    lnarngr

    Intro - Hi from Houston

    Looks like it's spreading its wings to take flight, perched there!
  32. 1 point
    freddyjbbq

    Nothing but WFO money!

    Ya, it looks great and has a serious cool factor !
  33. 1 point
    ckreef

    Nothing but WFO money!

    It was the bomb. Could have used another 5 minutes to crisp up the pepperoni a bit more. No worries. Going to try that again really soon and I think I can hit the bulls eye next time.
  34. 1 point
    prowe

    Interesting Announcement

    Deja vu
  35. 1 point
    I started with an Akorn. After some mods to seal it up better (you can search here for the procedure. I forget who posted but it was very detailed), it was great. Can't beat the price-performance ratio. But I wanted something a little bigger and ceramic. In retrospect I would have been just find keeping the Akorn but well I wanted another toy. I finally opted for a Primo Oval XL. Really like the oval shape. It has been great. I recently bought an Akorn Jr. for camping, picnics etc... It's fantastic (and it doesn't weigh a ton). And I use it to sear/reverse sear as well. I think you'll like the Vision. Not as expensive as KJ, BGE or Primo. They all make fantastic food but you definitely have to get used to how yours heats and where the hot spots are etc... The good part is practicing is damn fun (and yummy). Enjoy!
  36. 1 point
    BobE

    New Introduction - LJS here

    Welcome to the forum, it sounds like your're putting the Akorn to good use. Very nice looking pizza, thanks for sharing the pics
  37. 1 point
    freddyjbbq

    This is why your pizza bombed

    @fafrd @fbov in one of the other threads someone mentioned something about length of fermentation contributing to leoparding/blistering due to the amount of sugar that the yeast consumed? im not sure of the science on that one and i dont get in to the measurements in cooking so much but wanted to mention that this is a VERY basic dough, 62% hydration, 00 Caputo Pizzaria Flour 2% salt, about 1/16th tsp IDY, 12 hour (or so) bulk rise and about 12 hour (or so) cold ferment (balled up) and cooked at about 800 (or so) f
  38. 1 point
    Nice Video, John, and I am glad you chose to high light Tom's AR. IMO the AR is one of the most versatile and high quality rack systems made. I cooked on an AR in my first kamado a Vision and now use an AR in my large BGE. One of the key factors for me is that the AR can lift whatever you are cooking way up high into the available space in your dome. If you put a pizza stone on top of the AR you get both heat from below and heat reflected back down on your pie from the inside of your dome. I also use the cross bars to hold pans of veggies above my deflector and under the grate my main protein is on. here is a pic with an example of that. Also Tom makes a brisket / rib stone and rack that are 13 x 17 to cure burn ends on rib and brisket cooks The big advantage is all the gear Tom makes to fit inside his AR. There is an extender that fits ontop of the AR which will lift your grates and stone even higher as you can see in this pic along with the drip pans you showed in your video. After cooking on the AR for years and years, I am trying to come up with some addition I think the system needs, and honestly I can not really come up with one. Of course, I do have pretty much all the accessory gear Tom makes so it just takes some creativity to come up with a set up to cook what ever I want. As long as you have the gear to do it, you can make a wide range of set ups. Thinking about that brought up probably my only suggestion to Tom. What about marketing kits with a variety of gear at a lower price point than what you can purchase the gear individually. I am not a retailer but I am thinking purchasing more gear at a slightly discounted price would still turn a bigger profit. Please tell Tom to keep up the good work. I truly love his gear, it is so sturdy and well made it will probably be cooking longer than I will.
  39. 1 point
    ckreef

    London Broil DerHusker Style

    Looks good.
  40. 1 point
    Tarheel

    London Broil DerHusker Style

    Looks outstanding! Making me hungry...
  41. 1 point
    philpom

    Ribeye Filets

    Steaks look great, cheese looks delish.
  42. 1 point
    TKOBBQ

    Low country boil

    Tasty looking meal.
  43. 1 point
    TKOBBQ

    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
    Brandon

    Don't drool, I did

    Phone mfg really need to come up with smell-o-vision or at the very least scratch and sniff.
  45. 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
  46. 1 point
    Alphonse

    Konro - what and where to buy?

    Thanks CK. In addition to my confirmation, I did get an email from them today saying it was not in stock but the ETA is mid-September! Now I need to lay in a stock of Fogo Marabu. I found some 1 1/4" thick firebrick today for another project and will get enough to lay a mat down on table for it to sit on.
  47. 1 point
    Kamado Tom

    cheater pastrami on the kamado

    yep, stay under 236F
  48. 1 point
    slap1914

    Reef's Lump Comparison

    I just read threw this whole thread in a single sitting. Outstanding! @ckreef
  49. 1 point
    Lydia

    Strawberry and Rhubarb Pie

    it's very obvious that it's your passion and you do such a great job with it @skreef
  50. 1 point
    Boomer

    The random pictures thread...

    Having a nice lunch with my brother.
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