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Sharon

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  • Content Count

    4
  • Joined

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About Sharon

  • Birthday January 18

Profile Information

  • Gender
    Female
  • Location:
    Prescott, AZ
  • Interests
    Amateur chef, cooking, smoking, grilling anything!
  • Grill
    Komodo Kamado

Recent Profile Visitors

293 profile views
  1. Hello all, I have had 2 Richard Johnson K's since 1999. A K7and a K3, they were manufactured in Indonesia before the quality went to crap. They are tiled with colbalt blue tiles. We've never had any issues with either except baby k did seize up last winter when I closed her top hat (damper) down solidly. Had to work on her for a couple weeks with lubricant to free her. We moved the baby K (k3) to our new home, but K7 is still at the old one. She's moved twice, and I'm not sure given many people's experiences, she will enjoy a 3rd longer distance move. In speaking with Dennis, at Komodo Kamado, he tells me I must have gotten a couple of the "dry ones", meaning that they were properly cured. That being said, we elected to seriously upgrade our kamado experience and pulled the trigger on a KK 22" supreme Hi-top a couple of weeks ago. I'll probably keep K3 for old times sake for small cooks, but will look to part ways with K7 and her accessories as she is similar in size. Not all Richard Johnson K's are equal. If you can find a decent one, it will give you some incredible cooks. Just my 2 cents.
  2. I have Kuhn Rikon pressure cookers. They are marvelous at making the best stock ever. Truely wonderful at extracting the marrow from bones and all the goodness from veggies. BTW, I throw all my veggie scraps, cut ends, skins etc into a zip lock bag and place into the freezer until I need them for stock, FREEBIE stock! I also grew up with one of those jiggle top pressure cookers. The new ones are so much better! There is a reason that the best ones are manufactured in Europe, energy efficiency is so important there! It also very helpful if you live in a higher altitude. Cooking is very different in high altitudes, as I have found out.
  3. Also, in higher altitude (we are at 5300 ft) I am learning that it is essential to have a drip pan with fluids (water, broth, or wine) in a drip pan to prevent meat from drying out. It's high and dry here!
  4. I have brined birds for many years. For those who find it salty, you might give the bird a good rinse in cool fresh water, dry it well, put it on a wire rack in a pan, refrigerate uncovered and let the skin dry for a few hours. I do all my brined birdies this way. Just my two cents.
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