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DerHusker

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Everything posted by DerHusker

  1. I got into kamado cooking with a Vision grill which much like the PitBoss Grill although it was a little smaller in diameter. I've seen the PitBoss at Costco recently and have noticed that they've improved their quality. It is another fine choice to get into kamado cooking.
  2. Donnie, I don't want this to devolve into a BGE vs Kamado Joe thread. (We do not want to be an "us vs them" kind of site) BGE and Kamado Joe are both great brands and both have very loyal followings and you won't regret buying either one. You've already listed the differences in the price, the features and the accessories that are or aren't included. This is a personal decision you need to make between price and which features that are most important to you. Only you can truly make this decision. If the members want to include their experience with the brand they purchased, that is fine. (features liked or disliked) If I / we see anyone bashing another brand then this thread will be locked.
  3. I've never had a problem with mold but then I live in So / Lo-Cal and we don't have such problems down here. I would not store mine open unless your talking about some kind of shim or spacer that keeps the lid just slightly open. I would want to keep the weight of the lid forward so there wouldn't be any chance of it opening on it's own and possible causing the kamado it fall backwards. My $.02
  4. Yep! I hear you on that. I guess cooking chicken (like I do a lot) helps out as well as baking potatoes. That and I'm a fast study of other peoples recipes.
  5. Thank you Rob. I've also not been a big fan of potato skins but they were delicious and I WILL be making them again.
  6. Thank you KK. Believe it or not, this was the first time I've ever cooked wings. (Or potato skins) I've never been a big fan of wings but that may change after this cook. I'm lucky to be in San Diego county as it's one of the epicenters of Craft Beer brewing. Last I heard there are more than 70 craft brewers in the county. (Some of them pretty large such as Stone, Ballast Point and Coronado)
  7. I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  8. The store had some boneless / skinless chicken breasts on sale so I picked up a package of them. I froze 4 of them and used 2 to make some shredded chicken for an upcoming dish I’m making. I proceeded to butterfly them and then covered them with plastic wrap to give them a good pounding. Here they are post pounding. I placed them in my nice and hot 12” C.I. skillet with 2 tbsp. of OO. After approximately 3 minutes the edges were turning white so I flipped them. After another 3 minutes I started shredding them and here is the results. See you soon with another cook were I’ll use most of this up. Thanks for looking
  9. They've changed the gasket material so maybe the glue a well.
  10. Great! Now I want a pizza oven! MUST PRAY AT THE PIZZA ALTAR!
  11. Don't know if it is still this way but they use to recommend a few lower temp cooks to help seat the glue on the gasket material. I'd read your instruction to see if this is still the case.
  12. Here is how I do mine. (Reverse Sear) Always turns out great.
  13. My MIL lives with us now and she has a Mini Schnauzer that needs a special diet with low / no calcium due to bladder stones. One of the things we do for our 4 legged family members.
  14. Thank you. Your dog must have a strong stomach if it can eat peppers.
  15. Thank you KK. Just to clarify, the patio, retaining wall and redoing of the irrigation was done in 2009. I included pictures of it only to explain what I was needing to fix and why I was dreading doing it if I had to dig it up to fix it. I also used to do some landscaping in my youth. The patio we had when we moved in was less than half the size of the new one we had built. I built the retaining wall (with the help of a laborer) as well as redoing the irrigation, adding the planter edging, planting the plants, the new lawn turf and adding the fountain. But without the laborer helping I'm sure I would have had to make a trip or two to the hospital. The project was a ton of work but it was so worth it when it was done.
  16. This weekend I decided to put in an herb and vegetable garden again. I’ve been lazy the last 2 years and didn’t plant anything in the garden. One of the reasons why I didn’t was we had an irrigation valve go bad. We had to turn the backyard irrigation water off most of the time or the sprinklers would come on by themselves. I needed to replace it but I was really dreading doing this due to how much work it was (I had to completely dig up the valve box like I was starting over) replacing a valve servicing my hill, downhill lawn, garden and fruit trees. You see when we expanded our patio I had to also expand our yard. Here it is before the new concrete was poured. In the pictures above you can see my expanded patio was occupying most of what used to be my original yard. So to expand our yard I had to also put in a retaining wall. (A few pics of that) 1st course. Drainage pipe and rock to control expansion. Due to all this I had to completely redo all the irrigation, so I decided to put in underground valves in valve boxes. (A few pics of that) Underground valves / manifold connecting to lawn sprinklers and drip irrigation for planters. Valve box being positioned. Lids on and waiting to have soil filled in around them. Here it is once most everything was finished except putting in the fountain, the plants and the rock ground cover. And here it is after the fountain, the plants and the rock ground cover were done. Here you can see why I didn’t want to have to dig them up. Well I finally decided to fix it. Here’s the valves as they looked before I fixed them. (The valve on left is the bad one) As it turned out I didn’t have to dig everything up (thanks to a pry bar) but it still took around 90 minutes to complete. (The new valve was like 1/8” longer than the old one) Now that I can water everything via the time-clock controller again I started out with some herbs, (From left to right is Sweet mint, sweet basil, chives, lemon thyme and sage) peppers and tomatoes. The peppers were a variety pack. I started out by planting the herbs in pots. I divided the basil and chives into 3 different pots so I can rotate them inside the house and outside the house. Here are one of the basil's, one of the chives and the thyme in our kitchen garden window. I planted the peppers in 3 half wine barrel planters. Serrano and Jalapeno. Anaheim & Cayenne And the hot stuff - Habanero & Bhut Jolokia These are all up the hill on our side yard where I’ve already planted some larger tomatoes. I planted the sage and the smaller tomatoes in my downhill garden beds. Here’s a picture of the overall downhill garden. Sage. This is some Oregano that comes back every year. (Since 2013) Big Boy Tomatoes. The Waaaiiting is the Hardest Part! Thank for looking.
  17. Thank you Ted. Thank you zero. The Mediterranean Tomato Salad is a mix of Tomato, Cucumber, Parsley, Mint, Feta cheese and what ever else you want to include. In this version I had some orange bell pepper I included. Last time I made it I included some red onion. You could include both or something else. The following amounts are approximate as I never measure them: 1 medium / large red tomato 1 cup chopped grape tomatoes (I use anything other than red to add color) 1 cup chopped Cucumber 1 cup minced Parsley 1 cup minced Mint 1/2 to 3/4 cup Feta cheese (to taste) 3/4 cup red / orange / yellow bell pepper or red onion or both. I don't do this but if you want to add some lemon juice and / or EVOO that's up to you. (I don't feel it's necessary)
  18. Thank you MD_Ag. I made almost the exact same plate for the Shawarma Challenge and didn't win. Maybe you can talk to ckreef and retroactively change your vote, although I still wouldn't win. Thank you gotzero. Shawarma is different than gyro so I'm not sure what you have in mind for that. Thank you shuley.
  19. Thank you Jack. My wife and guests pretty much said the same thing. Thank you Gerri. I love this recipe for chicken shawarma and the other items just really make this meal pop.
  20. In a reply to shuley, when I introduce my new Red Kettle, I stated “I use the kettle mostly for fast grilling style cooks (Hot Dogs, Hamburgers, Carne Asada, shrimp) So I haven't really tried to control the temperature to much” Well I decided to try a longer cook and see how it held a temperature. Chicken is my wife’s favorite and I like to mix it up so for this Kettle Experiment I went with Chicken Shawarma. Started out the night before making some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Here is the grated cucumber that I tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, the lemon and the minced mint ready to be mixed together with the garlic and cucumber. The next day I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. I then broke out the boneless / skinless chicken thighs I got that were on sale. I cleaned these up and then cut most of them in half but some were larger so they were cut in thirds. The thighs now went into pool for a nice long rest. Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Here is the start of the blending process. Then some Persian Rice. 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. I tightened up the stops to help keep in the marinade and juices. and placed them on the grill. My new Red Kettle was cruising along at 350 and stayed within 10 degrees of that for the entire 75 minutes of this cook. Flipped them after 5 to 6 minutes. After a while I moved them over the coals so I could develop some char that Shawarma should have. Here is everything plated up family style with some cucumber slices, Olives, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife and company loved everything. Thanks for looking.
  21. A lot of steak knives are serrated for a reason. Like I said above, "I've been using my Miyab 9" bread knife to do my slicing on smaller cuts. It slices through meat like a hot knife through butter." The only problem is that they are hard to sharpen once they become dull. If you use it only on meat, and have a good cutting board, they won't become dull for a long time.
  22. Yes I like it for larger (boneless) cuts. Am I wrong in thinking the Victorinox and Forschner are the same company?
  23. Of my Victorinox knives I have the 12 Granton edge slicer and have used it for larger cuts where my 8" Zwilling slicer just wasn't big enough. It does a nice job for thin slices. I know this is more than what you want to spend but lately I've been using my Miyab 9" bread knife to do my slicing on smaller cuts. It slices through meat like a hot knife through butter.
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