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  • Gender
  • Location:
    San Jose, CA
  • Interests
    Guitars, bicycles, baking
  • Grill
    Kamado Joe

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  1. My arteries clogged just looking at these pics. Great job!
  2. A couple weeks ago, on a lark, I bought one of those Jennie-O frozen turkey breasts, with the intent to cook it on the Kamado. I freely admit that I am not really a fan of the big bird. This is largely due to a confluence of a few factors. The first being that my mother - may her soul rest in peace - cooked a turkey drier than a Monument Valley August afternoon. Bone dry would have been a juicier bird. The second factor is the time that I spent working at Marie Callendars and the obscene pie production for the Thanksgiving holiday. Something about cooking 30K + Pumpkin pies has permanent
  3. My deepest condolences on your loss. (and that is a LOT of meat...)
  4. I think I paid $200 or so for the 5 knife set when I bought them. Apparently Watanabe-san has figured out that his knives are awesome, and the world will pay more. His website is much more sophisticated than it was in 2008 too.
  5. Nice. I have a set from a small Japanese knife maker (bought them probably 15 years ago) and without a doubt, they are my daily go to knives. This is the maker: Watanabe Prices were good, and the quality is excellent
  6. My days of being able to solve the 3d diffusion equation to model and map heat distribution and the radiative heat from the materials are long gone (I did pull my degree in physics), but looking at the heat conductivity of the two materials is not too difficult to get at. I presume that the ceramics of a pizza stone are probably lowish thermal conductivity, and that their benefit is in the mass of the stone being a reservoir of heat. Add to that the porosity, and moisture is wicked out of the dough when it is first placed on the hot stone, leading to a "drier" bottom crust. (note:
  7. I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test. Grill: Kamado Joe Classic III Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT) Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast. Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano. Topping - Pizza 1: Whole Milk Mozz, Sausage and Pep
  8. Probably not, but once in my life I want to achieve it
  9. Yesterday was cook #5 with my Kamado Joe Classic III. My second attempt of Pork Spareribs. A quick trip to Costco yesterday got me my ribs (three nice racks in the vacuum pack,) and grabbed another sack of lump charcoal. I used a simple rub with granulated garlic, salt, pepper, paprika, powdered onion, and a dash of cayenne pepper for some zing. I set up the KJ with the Slo-roller, and added a couple of pieces of applewood for smoke, and got the temp stable at ~275F. I anticipated the first phase of the cook to take about 3 hours, at which time I tested the tenderness, an
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