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endou_kenji

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  • Gender
    Male
  • Location:
    Rio de Janeiro
  • Interests
    BBQ, Bakery, Cooking in general, Board Games, RPGs
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  1. Ingredients 8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
  2. Fired it up for a test today and we had on the menu: Smoked Cajun Chicken Breast Double Garlic Grilled Tomatoes and Double Garlic Bread (recipe here)
  3. There is a layer of gasket on the base and another one on the lid as well. Check to the left of the picture quoted above, you can see a thin grey strip bending upwards. That's the lid gasket. Since I had enough gasket tape, I added a few more layers to fill in the unleveled gap that was leaking and it worked out great.
  4. I'd say they rather eat it raw and now than stove it in the useless eggythings
  5. How thick is that gasket? Also, can you post pictures of the dampener and hinge? I'd like to check it out so I can try that on mine... is it soft-closing?
  6. Last night my Gasket strips arrived and I went on to install them. They were a little thinner than what I was expecting, but I think it will do. Started to install it, but I knew that I was going to need something to fill out the small gaps for the skewers. So, I had the idea to fill them with a small bit of air conditioning insulation foam that I had laying around. Then I continued on to glue the Gasket strip around the edges. I will file/cut the excess foam. In the end, I discovered that the lid isn't perfectly level with the base, but I think I can fill it out with another layer of gasket strip. Didn't had the time to do it last night. In the end, I think it turned out okay. Gonna fire it up today and see how it goes. Since the strip is self-adhesive, I can do it on the go (and I got a 8m roll to try it out, more than enough for a few tries) and then I will be able to check where the leaks are.
  7. Ah! Thank you very much!
  8. If you could take pictures or videos of the process you are using regularly, it'd be easier for people to pinpoint what's going wrong. 'Cause I really see no reason for it to happen. What are you using to fire up your charcoal?
  9. Is there a PDF verson of the User's Guide / Instruction Manual / Assembly Guide anywhere? Tried to find it to no avail...
  10. Wrapping helps immensely in keeping the moisture inside
  11. Maybe, like John said, you are oversmoking it... Have you tried the aluminum foil method?
  12. Have you tasted Kamado-made food elsewhere and it tasted good? It might be just that it doesn't fit your taste, nothing wrong with that.
  13. Made myself and the fiancée some Chili Dogs last Saturday, along with some home-made Mate iced tea with lemon.
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