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keeperovdeflame

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keeperovdeflame last won the day on July 19

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About keeperovdeflame

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  • Gender
    Male
  • Location:
    Prescott, AZ
  • Interests
    Following Jesus, spending time with my wife and family, cooking, fishing, and hunting and generally enjoying nature in Northern Az. Loving life and trying to see more daisy flowers rather than roots.
  • Grill
    Big Green Egg

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  1. Congratulations, I think you will like your BGE, as I certainly love mine. Great performance combined with outstanding customer service. The D&C looks like it fits perfectly in your Egg’s lower case. Only thing is that the dome tapper of the KJ ( which it is designed to fit) is shorter in stature and does not provide as much head room as the BGE. Hence the D&C rack sits much lower than the BGE can actually handle. With a rack designed for the BGE like the CGS AR you could put multiple racks, pans, pizza stones, and such up into the dome 5 inches above the felt which takes advantage of the BGE’s headroom space. Of course a new rack is more money and you already have the D&C which is a great rack that can cook up a storm, it’s just not as tall as you have room for.
  2. If you watch the movie Burnt, among the other plot points you’l see a conflict of old school pan in the flame cooking matched against the modern sous vide techniques from a Resturant chef’s perspective. While I can easily understand how sous vide would be extremely useful when preparing multiple meals off a menu, I prefer old school fire and smoke myself. With sous vide I think you gain the ease and consistency of a mostly fool proof cooking method that can turn out dozens of steaks at a perfect 120 degs just waiting to be seared, but in the process, loose the thoughtful zen of cooking over fire.
  3. Welcome, Lucasatakros glad to have you and you Vision with us. Please stop by the intro thread and post a message of who you are and what you cook on for all our membership.
  4. Yeah, I never pre cook pepperoni cause it’s cured sausage but I always pre cook by raw sausage like chorizo.
  5. Try Kamado King web site. Sorry on an iPad and can’t figure out how to send you a link. Angie King the guy that owns Kamado King, bought Imperial years ago. He now makes and sells replacement parts. Use the site listed as Kamado King replacement parts.
  6. Welcome, KamadoDan, glad to have you with us. I cook on an egg and my settings are a bit different for the same temps than my buddy who cooks on the same make and model grill. I’d just try slimming down my settings a bit and see how my grill reacts. Also just my two cents but, I don’t think you will see much difference in taste or chew texture from 30 degrees difference.
  7. I am with John, I cook with small charcoal like that all the time because a large number of bags of charcoal across a number of brands look or end up looking like the smaller pieces in your second picture. It is usually the stuff toward the bottom of the bag. The amount of really small pieces is probably, in some part, due to how the long the bag has been on the market and how many times it has been moved or stacked in transit or in the store you purchase it from. When I get bags like that, I just put some bigger pieces on the bottom of my charcoal basket and pile the small stuff on top. Works great. Royal Oak is my main charcoal, and I find it pretty consistent and a good burn. However, I often buy bags of Fogo or Jealous devil and mix them together the royal oak. Even Fogo and Jealous Devil can have some small pieces, probably again from the way they have been handled. When I use KJ Big Block, which is oversize large, I actually use a small camp hatchet to chop it into smaller pieces. When it comes to lump charcoal as long as it burns nice and smells good, I like it. Now Cowboy charcoal has been a different story for me, because for some reason it seems to produce an overabundance of sooty carbon dust that sticks to all my ceramic components including the kettle and the dome and even my grate, and probably what I am cooking. Because of that, cowboy is really the only charcoal brand I actively avoid using.
  8. I use left over Brisket with Angel Hair pasta and Sunday Gravy (New York / East Coast style home made Italian Red sauce) You can find a number of recipes on line. Anthony Bourdain has a really good one, his Grandma's recipe. (I like this version of it) The smokey savory flavor of brisket goes well with this deep rich, silky tomato sauce. https://wineandrecipeparty.com/make-fabulous-sunday-gravy-ala-anthony-bourdain/ I cook the sauce with a few slices of thick cut bacon (for the pork fat) and add shredded Brisket ( I think the best flavor comes from using the burnt ends and shredded pieces with lots of bark.)about 30 minutes prior to serving. Comes out rich, very flavorful, and completely satisfying. Great on cold snow days. PS. Gotta have some garlic bread on the side to sop up the gravy after the pasta is gone
  9. Wow, we got another post today with pretty much the same message, only it was Granddads unused Imperial in that case. Yeah, the word is stick to moderate heat cooking in the 200 and 300 deg range with the antique imperials. If your looking for a full service kamado that can cook pizza at 550 to 650 along with party much anything else, you will need to purchase a current modern version from one of the existing Mfg's like BGE, Kamado Joe, Primo, Vision, Grill Dome and so on. As far as selling it. I just saw an ad on Ebay for an old but brand new never used imperial on Ebay with a price of $2,000 US. Don't have any idea how realistic that is. Maybe you can get some info from this guy. According to his bio he has been in the kamado business for 40 some years and was part of the original kamado marketing wave from Japan. Here is his website. By the way, I believe he was sell the old but new never used Imperial that I saw the ad for. Hope this helps. http://kamadobbq.com
  10. Wow, that is quite a find and quite an heirloom, as well. That would be truly amazing to cook on, if that is what you decide to do with it. If you are going to cook on it . the most I would do since it is old but brand new in terms of use, is just clean it up. Traeger makes a really nice citrus based general grill cleaner that is food safe so you can use it on grates and external surfaces. You can get it at any hardware store that sells grills. If you want to sell it, it should bring a price more than it is worth just due to it's rarity. Not very many of those old kamados still in unused pristine condition.
  11. Welcome NaniHonu, That kamado looks to be an old Imperial Kamado like many soldiers and sailors brought home from their duties in Japan during the 50's and 60's. That particular one, like Jack said, looks to be made of clay pottery. It also looks to be in great shape. There are several antique kamado restoration projects on our forum in the "other kamado" or "do it your self" threads, many with kamados like yours. Jack is right again when he talked about keeping your antique kamado in the moderate heat ranges, I have read that older clay kamados can crack above the 300 degree range. However 250 is perfect for Island pork. The idea of the original kamados back into history was to allow cooking at moderate and lower temps for a longer time period to produce a moist and tender result This guy may have some info for you and even be a resource should you need some parts to replace broken ones. According to his bio he has been into kamados for 40 some years, and was part of the original kamado marketing wave that brought kamados to US culture in the 70's. Ps. I don't know any thing about his business other than the existence of this Web Site and his bio. While looking for his web site, I saw an ad on Ebay for what they said was an out of the box, unused brand new antique Imperial size 5. The ad listed it for $2,000 US. http://kamadobbq.com Hope this helps.
  12. I painted this fellow with face paint and a coyote skin head dress yesterday and this morning.
  13. Thank you very much, I actually gave #3 to my barber who has a western themed shop, because she really liked it and thought it would add to her space. . As far as selling art, I have had a number of inquiries, but I don't really understand artistic property laws very well. I know I can paint images in the public domain for my own pleasure, but when I market my paintings of them , I am thinking that's different ball game. You know, stuff like who actually owns the picture I used as a subject for my painting, etc. Also I don't really want this to become a job or something I have to do. I just want to paint what I want when I want to. I leave paintings hidden around town, on trails, and such just to give people enjoyment
  14. Heres a few more This one used the photo that they modeled the costume for Johnny Depp's Tonto character on using a crow in the headdress.
  15. Shortly after the Covid pandemic hit, even though I had never painted or had any art classes, I started painting rocks and leaving them around the neighborhood, in hopes of maybe lifting my neighbors spirits when they found them. I started with cartoony images and posive statements, I picked up river rocks at a local landscape yard for $3.00 a 5 gal bucket and have continued painting, even as the Covid threat has diminished. I put an art table in the garage, and usually spend some portion of the day out there painting. I started off painting simple images and then the birds and animals I saw on our property behind the house. Probably due to the south western heritage of where we live, lately, I have been painting old historical black and white photos of Indian chefs. Here's one I painted of an old man wrapped in a blanket in black and white to match the historical photo.I am finding that Painting is a lot like kamado cooking, in that, the more you do it the more you learn and the better and more confident you get. You can't eat the paintings, but making them certainly gives me a "pleasure in the process" similar what I feel when cooking on my Egg.
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