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Everything posted by pmillen

  1. I can't agree with this for my taste. My taste preferences may vary from yours. I consider Prime grade and Waygu Wagyu to be the most desirable. You won't see them coming from pasture fed beef.
  2. For those of you interested in purchasing a wok, I agree with everything noted in this test. Remember to not allow your wok to cool with the lid on. Atmospheric pressure will crush the lid and you may have to drill a hole in it to get it off.
  3. Welcome to kamadoguru. We are looking forward to you contributions. As an aside, you are the second Estonian to join in a week. You may be interested in this post...
  4. Gee, thanks. I'm eagerly awaiting a few posts from you showing us your Baltic cooks on that new KJ. Do you bake kugelis? Ever do it with a chicken in the middle? Would it work on you KJ?
  5. @philpom, this butt looks like a cook that I’d like to duplicate, but I’m a little gun shy as I’m not certain that all of the information I need is here. Please give some thought to posting this cook in recipe format in the Pork Recipes section. Ya’ know what I mean, ingredient amounts, kamado set-up, wood choice, temperature, approximate time and like that. Thanks.
  6. Welcome to Kamado Guru, Hundu. My parents emigrated to the U.S. from Lithuania before I was born. I was never interested in cooking until well after they passed. As a result, I don’t have any authentic Baltic State recipes. Please post a few that you think we might be interested in. We welcome photographs.
  7. Okay, @HackingKJ, it's been about 10 days. Give us some advice on grilling vegetables. Marcia and I have been talking about 2 or 3 meatless days a week. The suspense is high. We'll follow your lead.
  8. Welcome ti the site! Your luck is changing for the better. It's difficult to wait for the Spring thaw, but it's worth it. You live in a beautiful country.
  9. It's good to have you with us. I've not heard of the Klarstien kamado, but I know that they make several stellar household products. Marcia and I are especially interested in your recipes for entrées that you think of as infrequently seen in the U.S.
  10. There's mixed opinion on the advisability of letting fowl drip directly onto the coals... These cooking discussions are always interesting to me.
  11. I'd eat that in a heartbeat. Tell me about the Worcestershire sauce, seasonings and blood orange olive oil mix. And where did you find blood orange olive oil?
  12. U & your KJ R welcome @ KG. I'm very interested in any of your ideas for vegetable grilling. Especially for complete meal recipes that Marcia and I can duplicate. We're looking forward to your contributions.
  13. It might have something to do with the lack of a marketing effort. I'd never heard of them until I read your post. For years Kodak was the number one selling camera film because they had what marketing people call "Top of the Mind Awareness." What's the first facial tissue that comes to mind?
  14. Welcome aboard. Get to cookin' on that new KJ, share your recipes (so I can try to duplicate your successes) and post the photographs.
  15. Yahtzee! I'm just compiling my grocery delivery. This is on the list.
  16. Welcome aboard, Russell. I think that outdoor cooking in the Pacific Northwest requires a roof over your head. Either that or you better love standing in the rain with you KJ.
  17. I encourage caution. Only one post and no Internet presence.
  18. The accounts that I've read seem to show that the SmokeFire a great grill and a poor smoker. When smoking, grease drips and catches fire. Read the Edsel history, preserved in several authoritative books. It was public opinion, shaped by comedians and media that caused it to fail. It was, in many ways, a superior automobile for the time. The unfair reputation continues because of the number of ill-informed comments that continue to be made.
  19. +1 on cotton balls & alcohol. I store a bunch of them in a small screw-lid jar. Be careful, tho'. Alcohol fire is invisible. A cotton ball may not appear to be burning when it is.
  20. pmillen

    Pellet Joe

    People's tastes and preferences vary. Pellet pits make a mild smoke flavor. Some people prefer a more intense smoke. Some even seek creosote taste. National BBQ contests have been won using pellet pits. There are more pellet manufacturers that actually blend hardwoods than those who add flavor oils to filler woods. I only know of Traeger brand pellets that use flavor oils.
  21. Many pellet grills have direct flame zones that have a grilling area over a wood flame; Cookshack's Fast Eddy PG line, MAK, Memphis and more.
  22. Meathead Goldwyn writes in What You Need to Know About Wood, Smoke, And Combustion, “There is a popular myth that at some point the meat stops taking on smoke. Sorry, but meat does not have doors that it shuts at some time during a cook. There is a lot of smoke moving through the cooking chamber although sometimes it is not very visible. If the surface is cold or wet, more of it sticks. Usually, late in the cook, the bark gets pretty warm and dry, and by then the coals are not producing a lot of smoke. Smoke bounces off warm dry surfaces so we are fooled into thinking the meat is somehow saturated with smoke. Throw on a log and baste the meat and it will start taking on smoke again.” I tend to believe Meathead's assertions as they are normally supported by experiments. Many other subject matter experts simply repeat what others have written and bad advice spreads.
  23. This has been proven false by a number of food writers specializing in BBQ/smoking. I'll see what I can locate and post a link.
  24. That's the one I couldn't locate! I don't search well within the Invision forum software. Thanks, John.
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