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KismetKamado

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  1. Sad
    KismetKamado reacted to keeperovdeflame in Close Call / safety advisory   
    Roasted a nice little 3lb chicken with potatoes, carrots, onions, and celery last night. Came out great, and my wife and I enjoyed half of it. After dinner I sliced up the remaining breast and pulled the meat off the bone. I set my 8" Global on the bottom edge of the cutting board, and started to put the chicken in a ziplock on it's way to the fridge.  The zip lock bag caught the handle of my knife and sent it off the cutting board and sliding of the edge of the counter and down to the floor blade first. The tip struck me directly in the top of my foot, cutting right through the top of my shoe and penetrating my foot. Stabbed me pretty good, but missed the veins on the top of my foot, and didn't need stitches. None the less it scared the heck out of me.  After the incident and no serious damage to my foot, I laughed at thinking at least the tip didn't hit the ceramic tile and break, I love that knife.  Be careful out there

     
  2. Like
    KismetKamado reacted to Golf Griller in Buffs vs CornHuskers   
    Until the changes in the college football conferences it was always interesting in my house on the day after Thanksgiving when the Big 8 match up would be Colorado vs Nebraska. I grew up in Colorado and spent some time at the University of Colorado. My wife grew up in Nebraska and NU football is king there. Anyway, my sports team theme is a college match up. No, I'm not doing Ralphie on the Joetisserie. I was able to get some bison back ribs from Nebraska Bison.
     
    Here is one rack ready for the rub.

     
    I was almost out of BGE ancho chile and coffee rub, so I added some more ancho chile powder, some finely ground coffee, and some mustard powder to the BGE rub. The rub was enough to fully cover the ribs.

     
    I got the grill up to temp and it held a solid 240* for the 4 hour cook.

     
    After about 3 hours the ribs were starting to probe tender, so I wrapped them with some sauce for additional flavor.


     
    Mrs. GG went to a farmer's stand and purchased some fresh corn on the cob. With the corn home, she was the person to husk it.


     
    After half an hour wrapped, the ribs were unwrapped and put back on the grill to tack up.

     
    The ribs were taken off the grill and a heat deflector was removed so the grill's temperature could rise. When it was up to about 350* - 400* the corn was put on to roast.


     
    A red wine was chosen to go with the ribs

     
    And the plated shot . . .

     
    I also took over a rib and an ear of corn to our neighbor who enjoys what I grill. His son only does burgers on the grill.
     
    In my mind the star of the show were the ribs, but the corn had a strong back-up role.
  3. Like
    KismetKamado reacted to John Setzler in Otto Wilde O.F.B. Salamander   
    I have been wanting one of these for a long time.  I decided to bite the bullet and buy one last week.  I also bought the stainless steel grate option for it simply because I don't think I wanna maintain the cast iron grate on this.  I like quick cooking options with a broiler and this little guy will be perfect for that.  This thing might also change the way I think about searing steaks on a soapstone... these IR burners on this unit can produce 1500°F in just a few minutes time.  
  4. Like
    KismetKamado reacted to JeffieBoy in The Grand Grill, Kamado Guru Tribute   
    Here goes.  At 07:30 yesterday I was pulling the pork (literally, not figuratively) and suddenly thought - not enough!   I immediately pulled out a (spare) 5 pound roast that I had in the freezer and defrosted it in the “Amana Radar Range”.  Got the Akorn lit again, spiced up the roast and tossed it on (again, literally).   

    At 11:00, my son-in-law showed up with 48 assorted cans of beers and seltzers from his distillery along with 50 pounds of ice and a $100 gift card to give-away.  What a treasure! 
     
    First guest showed at exactly 4pm, before I could even hit the showers.  A stream of people started to flow up the driveway almost immediately afterwards and overall 36 people came.  We had enough food for all and one woman showed up with 40 strawberry creme cupcakes!  Sorry, I was running and never did do photos of the food!
     
    In the end, the extra roast wasn’t really needed and without using it, we even sent a few friends home with takeout boxes for later.  That said, my wife started to shred the last roast and was eating it for second breakfast this morning.  
     
    We raised another another chunk of money raffling off the gift card and ended up $3 shy of a G note raised.  We each dropped $5 into the cup this money and did a final donation that brings the total to $1007.  Five times or original goal.
     
    Everyone had a great time and we ended the evening laughing with the neighbours and drinking the extra beers.  Today is a bit of final cleanup and catching our breath as it’s a full day of volunteering tomorrow at the Covid Rapid Screening centre.
     

    Your hosts,  Jeffieboy, sister Wendy and wife Ellen.
     

    A view from the back fence.
     

    A pano of the setup before the insanity hit.
  5. Like
    KismetKamado reacted to JeffieBoy in The Grand Grill, Kamado Guru Tribute   
    Let me start by saying that I haven’t been using the Akorn too often this summer.  The lockdown has really affected my interest in a lot of things including cooking for friends and family.  That is also why the following didn’t get done in time for the summer challenge.
     
    Earlier this summer our local cancer centre and now covid ICU announced a fund raising effort called the Grand Grill.  The idea being that you would invite friends or family for dinner and they would donate to the event directly through the hospital website.  Kinda like running a 10k fundraiser race except with food.  I set up an account and named it “The Kamado Guru Tribute”.  I want you all to know that I appreciate all that you've taught me these last 10 years and thusly named it in YOUR honour.  I have asked that all donations to my page be used for immediate needs in either the cancer or covid areas.  
     
    I asked my sister to assist me and she sent the link out to her high falooting friends.  Within hours it was sold out and we exceeded our goal four-fold.  We had planned on serving pulled pork on a bun with some slaw and another salad.  We have now added fresh Corn and field Tomatoes, beer from my S-I-L’s brewery and I have had to buy extra of everything since we have been overloaded with requests to attend.  Ontario is now in level 3 and we are allowed to have open groups.  Turns out that all of these seniors have been hiding away for 18 months and are chomping at the bit to get out of the house and tomorrows the day!
     
    So I have the Akorn going now and just put four pork shoulder roasts on with another to go in the morning.  These four will come off at 11pm and go into slow cookers to finish overnight.  The Akorn is making groaning sounds from the weight of the meat! LOL
     
    I think this is going to work!   More to follow.

  6. Like
    KismetKamado reacted to keeperovdeflame in A different kind of Japanese blade, just as sharp, just as proficient, and even maybe beautiful.   
    A big element of the Japanese culture is their skill and love for gardening and creating beautiful, tranquil, and thoughtful outdoor spaces. Only figures then, that they would make some fine gardening blades, as well the many other blades they create. Our property has a lot of wild native high desert mountain growth that we have shaped into a garden. I am constantly lopping this and pruning that. A good clean cutting pruning saw is an essential tool. I also use power driven saws, clippers, and whackers, but continue to use a hand saw for fine work. I have seen these saws hanging on the wall of the Stihl shop where I take my chain saws and such for service. Almost $200 for a fine pruning saw is a bit much for even a blade enthusiast, so I have left them hanging their for quite a while,  but today I bit the bullet. The saw's logo is Silky, and now that I have used it, I can attest to that fact. 
     
     



  7. Like
    KismetKamado reacted to Rob_grill_apprentice in Cheddar Cheese Ciabatta   
    I have finalized cheddar cheese Ciabatta recipe.   Earlier in week I did pilot test run and for actual batch change I made was also to add some extra shredded cheddar cheese on top. Ciabatta method used was Poolish method, and I used 25 % cheddar cheese half was cubed and half shredded.   This recipe is now family favourite.   



  8. Like
    KismetKamado reacted to adm in Replaced my gasket with a mesh one....   
    I have been getting a bit fed up with replacing gaskets on my Monolith Kamado. The stock black felt gasket didn't last very long as I did a super high heat pizza cook only a few weeks into ownership which fried it. I replaced that with a Nomex one which lasted pretty well, but eventually the heat got that too. I then replaced that with a spare OEM one I had and of course, during a cleaning burn a week or so ago, I left the grill unattended for too long (actually - overnight as I forgot about it because....wine) and......well, you know the story.
     
    I had seen the mesh gaskets on the newer KJs and always thought they looked a better option. So after a bit of googling, I ordered a mesh gasket kit from here:
     
    https://kamadokings.co.uk/fibreglass-gasket-seal-media-grande-limited/
     
    I thought the price was pretty good at £40 UK, compared to most of the mesh gasket kits for the big Kamados I had seen which were around £100 UK. Anyway, it arrived next day and today I had time to fit it.
     
    I cleaned off all the old gasket material, gave the rim a good brush and then a light going over with a flap wheel on my Dremel and then cleaned it all with acetone. The new gasket went on really easy and even the joining was easy. The kit came with three joining strips, and three additional short strips of double sided adhesive so you can stick the joins to the rim after you have made them. I did make sure to use aircraft snips to cut the gasket with and that worked a treat.
     
    I had always had problems with smoke leakage at the back of the grill with the old felt gaskets, but short of taking the whole hinge and band assembly apart I had never been able to quite resolve it with simple alignment. I think (hope) that this problem will now be gone as it looks like the mesh gasket has much more compression at the back of the grill. Certainly it passes the dollar bill test.
     
    I had read here about using Permatex copper between the gasket and rim, but decided not to do that as I felt it would kind of act like lubricant between the glue on the gasket and the rim of the grill. Will I regret that decision? Who knows.
     
    Anyway....new gasket now fitted and I am leaving it for 24 hours for the 3M 9448A adhesive to cure properly before firing it up. It definitely looks and feels like an upgrade to the old felt gaskets. The cook test will be soon enough.

    I'm pretty pleased so far, both with the quality of the gasket kit, price and how easily it went on.
     



  9. Thanks
    KismetKamado got a reaction from daninpd in Crying Tiger Lettuce Cups   
    Looks mighty good to me - I wouldn’t be crying about that.  Excellent job with those - and healthy to boot!  

    Nice “kick off” for the challenge entries!  
  10. Like
    KismetKamado reacted to daninpd in Crying Tiger Lettuce Cups   
    I lived in Thailand a couple of years so I tend to cook a lot of Thai dishes.  "Crying Tiger" is one I have cooked before, but this recipe really shines if you marinate the beef for about an hour.  Usually served in a traditional style, this take is in a lettuce cup with a dab of rice to absorb the meat juices, a touch more of the marinade and some julienned carrots for crunch.  When I do it again I will add some lime sections for garnish to get a little extra squeeze of lime juice.  Finger food at it's finest from the grill.  Recipe:  https://www.weightwatchers.com/au/recipe/crying-tiger-lettuce-cups-1/56b79d80eeb7e01d6fe8e892






  11. Like
    KismetKamado reacted to Jack. in Southwest Inspired Vegetable Terrine   
    Here's a photo of how well the terrine keeps its shape after a night in the refrigerator.
     
     

  12. Like
    KismetKamado reacted to Jack. in Southwest Inspired Vegetable Terrine   
    In my quest to prepare interesting and flavorful vegetable dishes, I've been experimenting with French tians and terrines.  Yesterday I found some fresh Hatch green chilies and decided to make a multi-layered terrine of kamado-grilled vegetables using the medium-hot chilies as the flavor centerpiece.  The layers consist of rounds of grilled Chinese eggplant, sweet onions, Roma tomatoes, and yellow squash, (all grown in Wilcox AZ), grilled Hatch (NM) green chilies, thinly sliced garlic, and locally grown cilantro.  The vegetables were grilled after brushing with garlic-infused EVOO.
    The ingredients were layered in a ceramic loaf mold and finished in the oven at 400* for 1 hour.
     
    The result was delicious, plenty of silky smooth vegetables and plenty of heat from the green chilies, with just the right amount of charred flavor from the initial kamado grilling. Here are some photos of the process and the assembly.
     
    Thanks for looking and Happy Cooking.
     
     
     
     












  13. Like
    KismetKamado reacted to Nnank76 in Argentinian entrana - aka skirt   
    Hi all,
     
    The other day when I was at my favourite place on earth - the butcher, I picked up an Argentinian Entrana steak. I wasnt sure what it was but figured it seemed like a flank or skirt steak. So I thought Id give it a go.
     
    Got home, did my research and its basically skirt steak. Which is one of my favs so totally happy.
     
    Marinated in a chimichurri marinade. Then grilled at a high temp, flipping every 30 seconds or so till it was internal temp of 55c.  
     
    Served up with a bit of grilled corn, a tomato salad and sweet potato chips.




  14. Like
    KismetKamado reacted to sdyeti in Roasted Veg and Impossible Burgers w/Green Chili   
    Had the day off and spent most of the afternoon playing with the new Akorn Jr.
      Started the day with attempting a low temp burn. Went with a half load of Fogo Black and a 1/8 piece of a Weber parafin starter basically laid on top on the outer edge. That quickly fizzled out and attempt #2 was in the same location but with a 1/4 piece of starter. That seemed to be enough to get it done. Placed the stone and a temp probe on a grate and shut the lid. After that t I pretty much followed the directions from the "Starting a Fire, Low and Slow - Definitive" by Philpom as far as vent adjustments and sure enough I ended up with a fire that held.between 200-250 on the dome temp. I even left for 40 minutes to deal with a car issue and came back to a dome temp of 210ish. Super awesome to really see how a temp can be controlled like this. 
      Around 4 hours later it was time to get things ready for dinner. Plan was to roast potatoes and broccoli. Got the grilled tuned up to 350-400ish and chopped up the goods put them on a 12" perforated pizza pan with parchment and put it in for what I hoped to be a 30 minute cook. I must have had the thing open for too long as it seemed like the temp didn't really recover at all. After about 20 minutes I opened up the vents and finally saw saw the temp coming up. After another 10-15 minutes no sampled a potato and found it to be ready. Took the tray off and dumped everything into foil while I got the impossible burgers and green chili grilled up. 
     
      Learned some good stuff today and cooked a nice meal for the wife. All in all a great day with the new grill.
     
     
     
     



  15. Like
    KismetKamado reacted to keeperovdeflame in Hey folks it's Free Stone Peach season   
    Made grilled free stone peaches with vanilla ice cream and a balsamic glaze the other night. Best desert ever. Freestones are only available for a short season so you got to get them and use them quick because they will be gone too soon.  A grilled peach is the perfect touch to anything you cook on the grill. I cook them around 350 over open coals. Start em cut face down, slathered in olive oil,  until you mark them well, then turn them over with the skin side down, until the juice in the pit bubbles. Pull em, dress em up, and eat em, simple as that. 
     

  16. Like
    KismetKamado reacted to philpom in Pork loin with homemade peach sauce   
    We started putting peach trees in 2 years ago and this year we had a great crop of about 65 peaches.  Mrs philpom canned a bunch as peach bbq sauce.  For the test I tried it out on this loin.  300°f w/a bit of hickory.  Glazed it about 30 minutes before I pulled it.  IT was 145°f.
     

     
    The sauce was great for this purpose, next I might add some heat and do wings.
  17. Like
    KismetKamado reacted to Nnank76 in Splurged on a kj dojo   
    As the title says, I got some vouchers from my work so decided to splurge on a dojo. Ive been using a pizza stone seprated by some brackets on my dividers. Has given me awesome pizzas. This has worked well enough but figured as I had the vouchers was worth getting.
     
    Any way, couple of pics from the first session last night.
     
    Was really pleased with the result.  Cooked between 600 and 650 which is a little lower than normal. About 4 to 5 minutes each. Did 4 pizzas. Had about half a bowl of charcoal left. I did pull the dojo out and closed the kj once finished cooking.



  18. Like
    KismetKamado reacted to O C in The random pictures thread...   
    I hope they are not like the hornworm caterpillars my daughter raised! They were huge thick almost 'succulent' caterpillars, like pieces of thick green taffy candy. Beautiful...
    With unbelievable projectile poop everywhere!
  19. Like
    KismetKamado reacted to philpom in The random pictures thread...   
    Caught this swallowtail eating my parsley and carrot greens.

     
    Our daughter is going to raise it.
  20. Like
    KismetKamado reacted to philpom in The random spirits thread...   
    Home brew we called Ringer IPA.  Nice hops flavor with a touch of pine and a smooth finish.  7.2% ABV
  21. Like
    KismetKamado reacted to philpom in The random spirits thread...   
    Not exactly a spirit but we got back in to home brewing awhile back.  Bottled a batch of IPA a few weeks ago, should be ready to sample soon.  
  22. Like
    KismetKamado reacted to John Setzler in Thermoworks Thermapen ONE   
    I ordered the ThermoWorks  Thermapen ONE last week so I could compare it to my MK4.  A while back, I did a shootout video with a bunch of instant read thermometers, so I used the same technique to compare these two.  I set up a sous vide bath with the Anova Pro and the Anova 12qt water tank.  I preheated that to 155.5°F degrees and then tested these two thermometers from my ambient room temp (70°F) and used an handheld stopwatch to measure how much time it took for the thermometer to register 155°F.  After each test, I dipped the tip of the Thermapens in room temperature water.
     
    You can see my results in the first photo here.   I would also probably give my handheld stopwatch results a +/- 0.1 second on accuracy.  I never got a one-second reading on the Thermapen ONE.  I also feel like my test setup is more of a real-world setup since the speed of these devices is more important when reading something like the temperature of a steak.  If I had chosen a temperature target of 130°F instead of 155°F I would have seen some one-second readings.  The SPEED at which these thermometers return results is directly proportional to how far away from ambient temperature you are measuring. 
     
    At any rate, those are my observations on the speed of the new Thermapen ONE.  This isn't a situation where you would consider upgrading from the MK4.  I believe that Thermoworks is probably obsoleting the MK4 and replacing it with the ONE at the same price point of $105.  The ONE is only marginally faster than the MK4 in a real world scenario.   It's not a difference that I would consider significant.  There are a couple other improvements I see on the ONE that I like.  I like the white backlight on the LCD much better than the yellow one on the MK4.  I also like the updated access to the battery compartment. 
     
    Is the Thermapen WORTH $105?  Well as I always tell folks, WORTH is relative and subjective.  The Thermapen is pretty much the benchmark by which all other instant read thermometers are compared.   I can't say anything negative about a Thermapen other than it's the most expensive option out there.  If price is no objective, buy the Thermapen.  If you want an equally good thermometer at half the price, have a look at the Lavatools Javelin Pro Duo.  
    PS - one other minor beef I have with Thermoworks is that they are in direct competition with their dealers.  If you want to buy Thermoworks products ONLINE, you are forced to buy directly from Thermoworks rather than having the option to support your favorite online dealer.  Thermoworks retailers are not allowed to sell Thermoworks products online.  I think that sort sucks, but it is what it is.  
    #Thermoworks #Thermapen #ThermapenMK4 #ThermapenONE
  23. Like
    KismetKamado reacted to Jack. in Scratch 1 From the Bucket List   
    I own several high-end Shun and Miyabi chef's and santoku knives, but have always lusted after a Kramer Pure Carbon chef's knife.  What finally convinced me to buy was seeing a used one sell on eBay for $5 less than a brand new one. Once I decided to buy, I had a hard time finding one available from all of the usual sellers.  Finally I found one and it was delivered yesterday.  Here are a few photos while it is still virgin.  It's maiden voyage will be this weekend when I make a tian of eggplant, zucchini, tomatoes and shallots Provencal.  Right now, I am one happy Irishman.
     
    Thanks for looking and Happy Cooking.
     






  24. Thanks
    KismetKamado got a reaction from dman in Simple Celebration Steak Cook   
    I joked earlier this month in the challenge discussion thread that I would have to quit my job in order to have something to celebrate, or the time to celebrate it for that matter.  I guess if I can’t celebrate quitting my job, I can celebrate still having it here 18 years later from when I started - surviving several major downturns along the way - and last years shop shut down as well.  
     
    Had a simple, but very late night cook on Saturday night before an 8 hour trek on Sunday to spend this week working from North Dakota. Figured it was do or die time if I was going to get a cook in.  Nothing wrong with eating at 10 pm, right?
     
    Fired up the Big Joe since we are in summer season and hang out on the lower patio. 
     


    Some simple roasted potatoes going on. 
     

     
    Added some green beans once they started getting closer to being done. 
     

     
    Then a couple of steaks going on.  
     

     
    The husbands plate.  I wasn’t really thinking and didn’t snap a picture of mine. 
     

     
    Figured I would let the Big Joe burn off overnight so I could thoroughly clean it in the morning before heading out.  Underestimated the amount of coal and vent settings and throttled it back too much.  It was still cruising around 250 when I got up. Oh well, at least I’ll have a project to do when I get home this weekend.  
  25. Like
    KismetKamado got a reaction from TKOBBQ in Simple Celebration Steak Cook   
    I joked earlier this month in the challenge discussion thread that I would have to quit my job in order to have something to celebrate, or the time to celebrate it for that matter.  I guess if I can’t celebrate quitting my job, I can celebrate still having it here 18 years later from when I started - surviving several major downturns along the way - and last years shop shut down as well.  
     
    Had a simple, but very late night cook on Saturday night before an 8 hour trek on Sunday to spend this week working from North Dakota. Figured it was do or die time if I was going to get a cook in.  Nothing wrong with eating at 10 pm, right?
     
    Fired up the Big Joe since we are in summer season and hang out on the lower patio. 
     


    Some simple roasted potatoes going on. 
     

     
    Added some green beans once they started getting closer to being done. 
     

     
    Then a couple of steaks going on.  
     

     
    The husbands plate.  I wasn’t really thinking and didn’t snap a picture of mine. 
     

     
    Figured I would let the Big Joe burn off overnight so I could thoroughly clean it in the morning before heading out.  Underestimated the amount of coal and vent settings and throttled it back too much.  It was still cruising around 250 when I got up. Oh well, at least I’ll have a project to do when I get home this weekend.  
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