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keeperovdeflame

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Everything posted by keeperovdeflame

  1. Yes, that would be frustrating especially with a new grill, when all you want to do is cook. Looks like damage from impact after assembly and probably during transit. If the box was undamaged, as I am guessing it was, it would be hard for anyone looking at it to know or suspect that the dome or other ceramic components inside the box were damaged. Adding the back order situation to the damage would certainly make the whole thing even more frustrating. However, I don't really think this is a customer service fail, sometimes even though it is a major headache, stuff just happens. Some times production cycles and demand collide and back orders just materialize. I am sure KJ doesn't want to tell you they don't have a dome for you. I am sorry this happened to you. Hopefully KJ will find that they can get you a dome earlier than they originally thought. And by the way, I cook on a BGE, and can tell you I have heard stories of incidents that were equally frustrating to a new green kamado owner. Hope things are looking up for you this next week.
  2. Piccata won't mask delicate flavors, It is designed for mild flavored chicken, and delicate fish. Pretty much it is white wine, chicken broth, butter, and lemon juice. The capers work like the lemon juice and just make the natural tastes bright.
  3. Bought some fresh halibut fillet at Cost Co. Really nice fish and probably an inch thick. Used a camp chef griddle and grape seed oil to cook it. Slathered the fish with olive oil and MCcormicks Roasted Garlic and Herb. Got the griddle hot and sprayed it with grape seed oil. Made a piccata sauce with this recipe. 4 tbs butter 3 tspns flour 1/2 cup dry white wine 1/3 cup fresh squeezed lemon juice 1/3 cup good chicken broth 3 to 4 tspns capers 1/4 cup chopped fresh parsley to finish Salt and pepper to this I added some jarred sun dried tomatoes in olive oil. For the sauce heat the liquid, to boiling and then reduce the heat to simmer add the butter, and whisk in the flour slowly to avoid lumps. Add the capers and sun dried tomatoes. Easy peasy, my friend. Saut'e the fish on your griddle at moderate heat until you get a nice golden brown. You want the center of the fillet at 120 to 130 degs. Make some angel hair pasta and put it in a pasta bowl, place the Halibut ontop of the pasta. Pour the sauce over both. Add a glass or two of nice dry white wine ( for hydration). Honestly ,probably one of the best dishes I ever cooked. I was tryin to duplicate a similar dish at one of my favorite Italian restaurants. Asked my wife how it was, she got up, leaned over and gave me a kiss. It was amazing. Both the Halibut and the kiss.
  4. I started using tumbleweed starters when I sawJose use them in one of his posts. I live in the high desert mountains of Arizona where sparks and the possibility of starting a wild land fire when sparks float on the wind, keeps me from using a torch, looft lighter or heat gun or anything that sparks more than I like. Torches look to be really convenient but with where I live, I just can't take the risk. I light one tumbleweed in the center for either low or moderate heat cooks. I light three across the middle of my lump from front to back when I am doing high heat steak or pizza. I light the tumbleweed /s and immediately put in my deflectors and close the lid. Almost zero sparks and a well contained fire.
  5. Welcome, Roger, I am in Prescott. Glad to have you and your Akorn with us. Sounds like your well into the Kamado cooking learning curve. I cook baby backs between 250 and 275 for about 3 to 3 1/2 hours.
  6. Yeah, something bigger would be better. I have a Tarus Judge that holds both 410 and 45 long Colt that doubles as home protection and a more serious hiking gun. But to carry it requires a belt. With the 38, I can just put it in the pocket of my gym shorts or one of those inside the waist band soft holsters. Ruger is actually located just a couple of miles from where I live, but I think they only make long guns at that facility. I have been thinking about one of those custom double barrel 45 cal derringers they make over in Texas. A number of folks here carry those. supposed to be pretty reliable and effective at 10ft.
  7. It is pretty dry where we live, and this summer we have a lot of critters coming out of the woods looking for water. We have the normal deer, javelina, coyote, bob cat, and even a youngish male mountain lion, but this fellow caught in my neighbors game camera is fairly unusual. In the 12 years we have lived here I have only seen bears twice. When we went for a walk today I took along my snub nose 38 with some high shock rounds, but I doubt it would do much good against this fellow. Better than nothing, I am guessing.
  8. Welcome, glad to have you with us. And for the record, That Sir, is Way Cool
  9. Wow, that seems really strange to me. I have been cooking on both a Vision and a Large BGE for the better part of the 9 or ten years. I have a combination of round ceramic stones from BGE, CGS, and a company called KitChef. I cook a lot and also use the stones for pizza cooks between 600 and 650 dgs. They are nice stones at 5/8's thick. In all the time I have been cooking, I have not cracked a single stone. Although the fire box in my BGE did develop a crack a couple of weeks ago. My good fortune is probably better than some experience, and ceramic components can always crack from use, but your frequency just seems way outside the normal ball park. Putting your stone in before your grill is hot sounds good, I don't see anything in you description that would lead to temp shock. How hot do you run your grill also is there anyway your deflectors could have gotten water soaked, rain, outside over night, etc. Maybe KJ just got a bad batch of deflectors , I don't know. I would call them and have a conversation about what you're experiencing.
  10. Don't know about that, I am just a backyard chef. Plenty of folks on KG that can cook and know what they are doing. The stuff on top of your grates is really not much of a problem as the hot brush after a cook pretty much liquifies it. It is the greasy gunk that accumulates on the underside of your grate that can sometimes ignite and make a grease fire. I brush the underside every once in a while and loosely follow the routine I mentioned. After all it's BBQ, have a beer and don't work hard enough to lessen the enjoyment. Another tip is to cook pizza at least once a month. Taking your grill to 600-650 for as long as it takes to heat soak your pizza stone and cook a couple pies, will burn pretty much all of the grease and carbon out and keep your fire box a nice clean chalky white. My take anyway
  11. Welcome, glad to have you with us. I generally brush the grill grate with a steel long handled brush when I shut down the grill after a cook. After that I may hit it with one of those synthetic steel wool pads made by 3M when the grate is cold before a cook. I give all my grates a soak in Professional Brewers Wash every 6 months to a year. A 24 hr soak loosens probably 95 percent of the gunk and allows it to come off with a short handled scrub brush. I leave well enough alone, and don't work to hard to get the stubborn little patches. No Harm No Foul. Happy cooking
  12. I made the warranty claim on August 13, got a call yesterday Aug 30th, that I could pick up my new fire box at the True Value service dept. Did that today, and the new fire box is now sitting on the rack that holds boxes and bins in my garage. Pretty quick turnaround. I am continuing to cook on my cracked fire box, and will do so as long as it holds together in one piece when I remove it for cleaning. No complaints re BGE customer service from me, they did a great job.
  13. I like the subtle flavor of chicken broth with lamb because I think it enhances the unique lamb flavor with out masking it. Beef and Lamb have distinctly different tastes, beef broth has a more heavy flavor profile than I am looking for in a lamb cook.
  14. I like to cook leg of lamb at about 350 on a raised grate above a pan of fingerling potatoes, carrots, onions, celery, and fresh figs with some chicken bone broth. Prior to cooking rub the lamb with good olive oil and then with a mixture of plenty of minced garlic along with some chopped rosemary, thyme, cracked pepper, and kosher salt. Good stuff to be sure. I pul mine between 125 and 128 and let the temp come up during a rest.
  15. Welcome, Mansito. Woah Mr. Buddy, quick cook a spatchcock chicken so the amazing taste overwhelms your wife with it's delicious goodness to the point she forgets about how much you spent.
  16. Thats and easy fix, scrap the main grate, place a 13 x 17 on both the front and back supports you don't like and your good to go for two more racks above that. You probably loose a 1/4" from where you main grate would sit under the AR.
  17. Nice Video, John, and I am glad you chose to high light Tom's AR. IMO the AR is one of the most versatile and high quality rack systems made. I cooked on an AR in my first kamado a Vision and now use an AR in my large BGE. One of the key factors for me is that the AR can lift whatever you are cooking way up high into the available space in your dome. If you put a pizza stone on top of the AR you get both heat from below and heat reflected back down on your pie from the inside of your dome. I also use the cross bars to hold pans of veggies above my deflector and under the grate my main protein is on. here is a pic with an example of that. Also Tom makes a brisket / rib stone and rack that are 13 x 17 to cure burn ends on rib and brisket cooks The big advantage is all the gear Tom makes to fit inside his AR. There is an extender that fits ontop of the AR which will lift your grates and stone even higher as you can see in this pic along with the drip pans you showed in your video. After cooking on the AR for years and years, I am trying to come up with some addition I think the system needs, and honestly I can not really come up with one. Of course, I do have pretty much all the accessory gear Tom makes so it just takes some creativity to come up with a set up to cook what ever I want. As long as you have the gear to do it, you can make a wide range of set ups. Thinking about that brought up probably my only suggestion to Tom. What about marketing kits with a variety of gear at a lower price point than what you can purchase the gear individually. I am not a retailer but I am thinking purchasing more gear at a slightly discounted price would still turn a bigger profit. Please tell Tom to keep up the good work. I truly love his gear, it is so sturdy and well made it will probably be cooking longer than I will.
  18. Well done Ron, that even looks like a Derhusker post. Fine Job.
  19. I started dong the same thing with my Smoke. I use the short probe and a piece of silicon hot pad as a wedge to hold the probe in place.
  20. I have one made by ThermoWorks the IR-Gun-S, it's range is from -76f to 1022f. IMO, You can't get better thermo gear than ThermoWorks makes. I also have their Smoke remote double probe thermometer. https://amazingribs.com/thermometers/thermoworks-ir-gun-s https://www.thermoworks.com/IR-Gun
  21. Very nice, ck. Love to sit down to that any time. I have been doing some fried provolone myself, seems like it works with anything you put ontop of it. I used fresh sliced grapes, sliced almonds, and red pickled onions the other night. amazing.the grape break down a bit with the heat and give off some juice. Like you, I like to cut my own steaks and buy whole prime rib roasts and cut them at home, freeze and then store them in vac seal bags.
  22. Welcome, Dgo, glad to have you with us. Selecting a ceramic kamado is a many factored decision including, price, quality, available accessories, warranty, and simply how much your attracted to the kamado and how it looks. Both of the Kamado's you have listed are popular choices and appear to have a sizable following of satisfied customers. You could add Vision to your list as they use the same basic Auplex ceramic components that Pit Boss and Louisiana do. I have seen posts of wonderful cooks coming off all three, and we have a number of owners of each on our forum. Any one of those would be a reasonably priced, quality ceramic Kamado, and a good choice. Just depends on what you like. I am sure some of the folks who own and cook on each will give you some information. I learned to cook on a Vision, and can tell you they make a quality kamado and provide excellent customer service.
  23. Welcome Barrie, glad to have both you and your KJ with us. Very cool looking set up, and your beautiful backyard provides what looks like a very relaxing cooking environment. Enjoy your setup and the forum conversation as well.
  24. That is absolutely a fine looking pie Mickey. I have settled on Ken Forkish's 24hr dough as my go to and very happy with the results. It doesn't look like you need any tips, you can make a great pie already The only thing I have for you is something I just learned recently that really helped by pizza cooks. Use a laser infrared temp probe to use your actual pizza stone temp rather than just going with what the dome temp says. It takes a while for the stone to actually match the dome thermometer in temp. When I started doing this, my pizza quality jumped up quite a few notches. My vent cap is pretty much all the way open and I shoot the probe straight down onto the stone. Fine Cook, Sir.
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