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Jose Andres Zapata

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Everything posted by Jose Andres Zapata

  1. Congratulations! They look fantastic.
  2. I am thrilled with my 19" Platinum from Saffire grills. It comes with their own version of a charcoal basket and the best feature is the Crucible fire box. Made from fire brick material instead of ceramic. Outside it is all stainless steel and still looks like new after almost two years of frequent use. One of the best looking Kamados... at this price range. Cheers!
  3. 12.5 pounder from Trader Joe's. Brined about 20 hours with salt, brown sugar and spices. Dry rub with salt, brown sugar, black pepper, guajillo powder, garlic powder, onion powder + herbs de provence. Light sprinking on the rub. 325 - 350.... it took about 2.5 hours to reach 156-157 at the breast. 170's to 180's at the legs. Faster than I thought but pulled it at this temperature and it was fantastic, very juicy and full of flavor. Very happy this year.
  4. Thank you scdaf, Mark and Inarngr. Iarngr, the sweet potatoes are incredibly good and easy. Equal parts honey and olive oil and a sprinkling of chili flakes.....Roast. Then a side of yogurt with olive oil and lemon juice to taste.
  5. I have had my Kamado for a bit over 1 1/2 years and just know decided to tackle a Brisket. Even a bigger challenge was that I wound up with just a flat in front of me (don't ask, hahaha). The result was pretty good considering it was my first one a flat at that. It averaged 250deg... for about 5.5 hours, it was about a 6 pound piece. Big temp stall after the initial rise...but just kept at it. Wrapped it around 170deg once it had a good bark on it. Pulled it at 203deg and let it rest for 1.5 hours wrapped in a towel and inside a cooler. The side were sweet potatoes roasted with honey, olive oil and chili flakes. Roasted them on the kamado while the brisket rested.
  6. My 2c. Flour is a bit more important than hydration. Higher temp... more 00 flour. Lower temp.... less 00 flour. For 900 deg pizza I use about 2/3 00 flour and 1/3 Red Mill Artisan flour. The Red Mill gives me a bit more air pockets. For 500 deg I would invert the ratio to 2/3 Red Mill Artisan or similar and 1/3 00 For 600 to 750 I would try about 50%/50%. For launching the pizzas some people like semolina, I don't like the taste...I use 00 flour because it resists burning much better. Hope it helps.
  7. Hi Chip, I am also a fellow San Diegan and may interested in purchasing bags from you. How much are they? Thanks
  8. Thank you for the answer. It looks great. My last one I think I pulled a bit early. Had plenty to re-heat a couple of days later and was surprised to find that after re-heating in a pan it was more tender. I did re-heat on a skillet.
  9. Looks great Bgosnell151 !!!. May I ask at what temp did you pull the TriTip?
  10. Thanks Vanole, Len440 and In2Fish! Len, I do use Mexican Oregano for Mexican dishes. It does have a bit different type of pungency that holds up well to chiles and other spices. Specially like it to marinate meat for carne asada. This is how I like to drink my tequila.... with some Sangrita. I like to stick to Greek / Italian Oregano for pasta sauce and pizzas. Cheers.
  11. Flank Steak, + Tomatoes + Onion + Cilantro + Serrano peppers. (almost like fajitas minus the peppers) The juice of the meat with the vegetables is awesome. Charred carrots + Charred goat cheese on the same griddle as above. Bed of arugula with red wine vinaigrette. + Parsley.
  12. Recipe from Francis Mallman, Seven Fires. Making the orange confit...Oranges + Olive Oil + White wine + Bay leaves + Peppercorns Let come up for a boil. Simmer for 25 mins. Scrape all pith off and just leave the orange part of the skins. Cover in Olive oil. Refrigerate for at least a day. Sprinkle generously with brown sugar... cut orange skins to + - 1/2". Place on top of sugar. Finish with fresh Thyme and olive oil. Place upside down on griddle. Let it cook for about 5 mins. As it starts to brown flip and start to brown all sides. Pull the orange skins before they are too black and continue browning the loin until internal temp reaches 135. ( I did not pull the orange skins, but noted for future cooks). The finished product.
  13. Today I just picked up a Bag of 30 pounds of Royal Oak for $17 from Walmart. It looked like they had just received it.
  14. Hi Dreamboater. I recently started wondering myself about this. Specially if at some point I need to replace the grills or the riser system. I will do some research and report back. I have owned this Kamado for just over 1.5 years now and could not be happier with it. The price/features ratio I think are unmatched. Some features are only found on the Kamado Joe Pro which is now north of $3k.
  15. Golf, I have making my own dough and usually make enough for 5 balls. If I will be using less I will freeze one or two balls. I just use a ziplock bag, one bag per ball. Place it in the freezer in a way that it keeps it shape. I have been using them within a couple months and they have been fine. When you are ready to use them, pull them out with plenty of time to thaw and then let them rise again for an hour or two after the thaw point. Cheers.
  16. I bought an Ooni a few months ago and like it very much. Love it? almost ;), I knew going in that it is not a full fledged WFO and it would have it's limitations. But for the price, I don't think it can be beat. I will list pros and cons and suggestions: 1) TEMPERATURE. Yes it does get that hot, your pizza will be ready in 1.5 to 2 mins. 2) SPEED. It gets to temperature theoretically in 15mins. I say 20 to 25 to really soak the stone with heat. But it is fast. 3) Temp fluctuation. As fast as it gets hot, the temperature can lower very quickly too when cooking with wood. FEED THE FIRE. 4) The Karu demands attention. Like a jealous girlfriend the Karu demands your attention and you can't be distracted. When cooking with wood the temperature is definitely much higher towards the back, you need to keep rotating the pizza constantly as soon as it starts to brown at the bottom and you can slide a turning peel underneath. Also you need to continue to FEED THE FIRE. 5) Charcoal vs Wood. WOOD! Do not use pine or any soft woods. I have settled on Hickory or Oak. Hardwoods raise the temperature considerably more over charcoal. What I do use charcoal for is sometimes if I know that I will take some time between pizzas like sitting down with guests to eat before launching another I will use charcoal because it lasts longer. Then before launching the next pizza I FEED THE FIRE with more wood before stretching the next pizza to raise the temp while I am preparing it and it's ready when I am ready to launch. The result. I do love how the pizzas turn out!!! I do like them a bit more than cooking them on the Kamado. It seems like a lot less work on the Karu (besides keeping close attention to FEEDING THE FIRE ). On the Kamado you have more temperature on the stone and it's a bit harder to brown the toppings. On the Karu the ceiling is hotter, easier to brown the toppings. A bit harder to get the stone hotter but with a bit of attention you can achieve both on the Karu. 6) Gas option. Recently I bought the gas burner and I have to say it is so easy, specially if you are making many pizzas or have guests. You don't have to worry about feeding the fire ;). It is being done for you and you can regulate the temp a bit better. Also I find the temperature to be more consistent from back to front and the ceiling gets quite hot. For this option you need to make sure the stone is really hot otherwise your toppings will brown before your bottom. With the stone properly hot the result is awesome. Gas vs Wood? There is definitely a difference in flavor so I like to do wood for flavor and less pizzas. Gas for convenience and more pizzas ( more guests). I specially love mushroom pizzas, mushrooms are particularly good at absorbing smoke flavor. 7) Pizza styles. Because of the high temps the Karu lends itself to Napolitan or Neo-politan. Thinner crusts, light on toppings. As far as pan pizzas go I have not tried it. With gas I would try the lowest gas setting or with wood you can lower the temperature by closing the damper on the chimney... but to be honest I don't know how low you can get the temperature. It is designed to achieve the highest temps possible. Hope this helps and good Luck!!! Let me know if you have further questions.
  17. At the temperature oil could be ok but I would skip the sugar. It is the temperature I was cooking my pizzas at on the Kamado. And using a recipe without sugar and without oil they turned out great. I bought an Ooni Karu recently and it gets closer to 900deg so no need for either. Also on the Ooni it would be best to use 00 flour with maybe a bit of another flour with a bit of malt but that is it. I saw your post re the Ooni... I will post more responding to your other post.
  18. Beef burgers with red onions, parsley and Gorgonzola Cheese.
  19. Also not specific to Kamado, but How To Grill Everything by Marc Bittman has some great recipes.
  20. Thank you daninpd. It was very good, cuttlefish ink is similar to squid ink but a more subtle but very umami.
  21. I have been wanting to make this dish for a while. Love the large area heat source the Kamado provides. The pan although fairly thin, was evenly hot with no hotspots. It turned out awsome! BTW, the fish heads are for the broth.
  22. I have made it a few times on my Kamado. I like scoring the fat cap and salting it with kosher salt and some pepper all around. I prepare the grill with a two zone setup. I place the picanha away from the coals to sear it and let the internal temp come up to about 95deg. Then I take it out... cut into steaks and finish them to desired doneness. I like the flavor better than TriTip.
  23. If it were similarly priced yes. It does have more room and the fuel compartment is substantially larger.
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