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Jack.

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Everything posted by Jack.

  1. Excellent cook, John. We often have quiche or a vegetable-loaded frittata around for an easy lunch or even a simple dinner. The use of high quality, flavorful cheese or cheese blend is essential, as you point out.
  2. Several members have repaired cracks, firebox and body, with furnace cement, JBWeld, and a few other products I can't remember. I recall the most successful repairs to the body involved removing some material on either side of the crack with a dremel-type tool, thus creating a sort of v-shape with the crack in the middle of the "V" and then filling in to full depth. If the crack goes all the way through to the outside of the body, I guess making the "V" on both sides, filling in on both sides, and then cosmetically touching up the outside would be required. I'm sure there are others here who know a lot more about this than I do. I suggest you keep searching repairs and see what others have done.
  3. If you mean the cooking grate, and if the cooking grate is cast iron, I'd say yes, re-season. If the grate is stainless steel, then it should not need "re-seasoning" in the traditional sense; just oil it well before your first cook. If you mean the ceramics, then I'd say no, no need to "re-season", although I'm not sure what "re-seasoning" the ceramics would involve.
  4. Russell2727. Lots of information and helpful people here. Join in.
  5. TamiP. From what you describe, a cleansing burnoff or two is probably a very good idea. I wouldn't worry too much about the deteriorated gaskets--use your top and bottom vents to prevent your temperatures from getting out of control--although some use temperatures considerably higher for a burnoff, I find that 600*-650* does the job just fine. After the first burnoff, I'd scrape the interior walls, top and bottom, with some balled up aluminum foil, get rid of any ash/crud that comes off, then do another cleansing burn to really clean up the interior. After the kamado is cleaned to your satisfaction, you can install the new gaskets. Sounds like you're pretty well prepared to complete the restoration. Let the adventure begin!
  6. Mindreader101. Lots of different opinions around here on that subject, and on the questions you should be asking yourself to assist in making the decision. Hard to go wrong whichever way you decide.
  7. Our panel of distinguished judges deems your Kofte cook delicious!!
  8. djb21au. I'm sure that a few members with experience in cooking brisket will be able to assist. Stay tuned.
  9. Forgot to add, they have a BOGO sale going on now for savory sauces.
  10. Thank you, daninpd. The Kuze Fuku & Sons items ship from CA, so your delivery time will likely be shorter than mine. I've used the sauce on halibut, shrimp, scallops and on boneless skinless chicken breast as well as sea bass. If you brush it on too early in the cook, it will burn. I usually brush it on about halfway, allow it to develop some color, and then use some warmed up as a sauce for the plated protein. They really do have some interesting products. The Yuzu Miso sauce is so popular that is was out of stock until quite recently. I look forward to seeing what you come up with.
  11. Keith Hecker. I'm looking forward to seeing some Sicilian inspired cooks on the Monolith.
  12. Grilled seafood is at the top of my list these days. Yours looks delicious.
  13. Will do. Thanks. I'm always looking for new ways to prepare vegetables.
  14. Beautiful. . Hard to beat the flavor profile of honey, soy, garlic and lemon on seafood. Vegetables look delicious, too.
  15. Yep, you really get this presentation, pjm1. The sauce browns and caramelizes on top, the skin stays dark and crispy on the bottom, and the center is silky smooth white. The textures and flavors just really work for me.
  16. Caper666. The subject matter kinda' bridges both Kamado Cooking and Discussion as well as Introductions. So here is fine.
  17. The crispy skin was on the bottom, thanks to the preheated GrillGrates.
  18. I'd love to see the finish that superbroiler puts on a piece of fish. I'll wager it's pretty amazing.
  19. Thank you, pjm1. I'm not a big fan of fish sous vide; the texture and flavor of the grill, including that slight browning on top and light smokiness, really make a thick fish steak like this something special.
  20. Many thanks John. 100* is not a typo. I find that thick fish steaks like this, or halibut, or steelhead cooked to 100*/105* then rested briefly before saucing yields a silky smooth interior--cooked, but not over baked and dried out.
  21. Thank you, jark87. Yes, skin-side down for the entire cook. I've used halibut for this cook and it was delicious. A flat surface of some support under the fish is pretty much essential. I used GrillGrates and the GG lifting tool for ease or removal, but a pre-heated cast iron skillet and fish spatula would work fine. The idea is to firm up the top and then add just a little color by brushing on the sauce midway so that it does not burn.
  22. A beautiful Chilean Sea Bass steak from Costco, rubbed with lemon-infused EVOO, grilled skin-side-down on the Joe Jr. at 450* to an IT of 100*. Brushed halfway with prepared Yuzu Miso sauce (I've made the sauce from scratch several times and still prefer the commercially prepared version). Plated with a base of the warmed sauce seasoned with crushed coriander seed, soft pink peppercorn and Maldon salt flakes. Garnished with cilantro and lemon wedges. Yum!! Thanks for Looking and Happy Cooking.
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