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keeperovdeflame

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Posts posted by keeperovdeflame


  1. That is an interesting recipe to be sure. The toppings look good but the crust looks a bit underdone to me, which along with sticking is what I would have guessed going in. I used to use parchment, but have recently gone to using 550 to 650 stone temps with Ken Forkish 24/72 hr dough recipe.  (really pleased with the results, this recipe is designed to make a Neapolitan like  pizza at 550 - 650) The parchment sticks to the stone at that temp. I went to using a laminate peal and a dusting of flour. Trick is to minimize the time your dough is on the peal so it doesn't become stuck. A couple of quick shakes of the wrist every couple minuets it is on the peal really help keep it able to slide off. Pizza success is a marathon more than it is a sprint or middle distance. I have been messing with dough recipes, set ups, and cooking techniques for years. Finally, pretty happy with the Forkish dough. 


  2. I cook on an Egg and also use a KAB. When I fill the KAB I often bury the basket and almost cover the handles with lump stacked above the rim of the basket and held in place by my fire ring. Any lump above the rim just turns to ash and falls into the basket as it burns. Presents no problem at all, in this pic you can see the handles amongst the lump. By the way Mac please stop by the intro section and let our folks know who you are , and something about how you cook. 

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  3. Yes, I agree that an air gap is a very good thing to have. BGE makes an accessory they call a table nest for exactly the application you are describing. I use one, even though I have my Egg in a metal table. Here is a pic. The table nest lifts my Egg about 2" of the tables surface. I have seen similar table nests that have been constructed by a back yard chef with metal working ability or a local steel shop. The nest does not appear to be a difficult thing to come up with and works great. 

     

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  4. Well welcome Bossman glad to have you and your Big Joe with us. That is a "hand me down" that no one would mind receiving. From my perspective the most important thing to learn about kamado cooking is that a kamado is more  a charcoal fired convection oven than it is just another  BBQ or a smoker. In truth, you can cook all the BBQ classics and then move on on to cook anything on a kamado that you can in a kitchen oven; breads, pies, pizza, fancy and complicated recipes, and on and on and on. Not much you can't cook on it.  IMO, a kamado is ,if not the most versatile outdoor cooking devise,  pretty darn close to it. .


  5. 5 minutes ago, Kikuya said:

     

    keeperofdeflame....is there a heat diffuser below your veggie pot ?..I can’t quite tell.

     

    Yes, in the low position on a spider, with an air space between the top surface of the deflector and the bottom of the Lodge braiser. When you use a deflector low, especially in your vintage kamado, It is important that there is adequate space between the edge of the deflector and the inside surface of your kettle for good air flow. The idea is to block direct heat from what ever you are cooking, and to avoid  trapping  that heat in your fire box where it could possible cause a crack. I like an inch and a half to two inch gap between the edge of the deflector and the inside of the kettle wall.

    here is a better pic to see the set up the air flow gap between the deflector and the wall of the kettle

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     I use this method for a wide number of cooks. Here is a pic of the same brasier used to cook lamb shanks indirect on the main grate above a  low deflector. 

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    A spider rack to hold a ceramic stone is pretty simple, and could be made by any metal shop in a size to fit your kamado. Here is a pic of a spider. One safety caution is to avoid using galvanized steel for any rack you use. Racks don't need to be stainless but they cannot be galvanized because when heated galvanized steel gives off a chemical vapor. 

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    Hope all this helps, you get started. That really is a fine looking vintage kamado you found. I am anxious to see what kind of set up you come up with and pics of your cooks. Happy cooking. 

     


  6. My optimum cooking temp for Chicken is between 375 and 425. I am not a fan for lower temp cooks for chicken.  I put the chicken on at 375 and hold it there steady for the majority of the cook but let it rise up to 425 during the last 20 min or so. I pull the chicken at an IT in the breast of 165. The cook generally takes about an hour and maybe a bit more. Cook to IT not time.

    Sometimes when I want to our dinner to be super tasty and could give a hoot about the fat content, I put a pan of veggies below the chicken with some chicken broth and catch the drippings. Wont tell my Doc about it, but can't lie the potatoes,  carrots, onions, celery, and mandarin orange wedges are pretty amazing cooked this way. ( by the way in this particular cook I added a surprise, those reddish lumps are Italian sausage) can't be healthy every cook:)

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  7. I completely agree with Jack's comment above. I do not brine chickens, and  I try to purchase naturally processed uninjected birds,  and as you say, when cooked correctly they come out moist and delicious even with out saline injection or brining. I like to spatchcock my chickens. I also have found the key to crisp skin is a very  dry bird. The best way I have found to do that is make a paste of your rub, ( I use a Simon Garfunkle combination) by mixing it with good olive oil. I then lift the skin on the chickens breast thighs and legs. Using an ice tea spoon, I deposit the rub paste under the skin and rub it in with my fingers, keeping the outer skin clean and without seasoning. After this process I pat the outer skin dry with a paper towel and sprinkle it with kosher salt. I then place it the fridge for at least 2 or more hours  uncovered prior to my cook.  That said,  I do, however, brine my Thanksgiving Turkey, because it so easy for Turkey breast to come out dry and tasteless. I use a brining solution of apple cider, orange juice, kosher salt, honey, orange slices and herbs. 


  8. Welcome, that is truly a beautiful and efficient looking cooking spot. Not sure that KJ makes feet. But, you could easily make some simply by cutting one of those large paver bricks into 2" blocks. Set flat on the bottom surface and protected by the side and back walls of the kamado enclosure you made, your BJ sitting on 2" blocks  is going to be  supper secure. If it was me doing it, I would put one 2"block in the center and then four around the outside circumference of the kettle. All you really need is an air space, and 2" is perfect. The brick blocks will match your outdoor cooking island perfectly. You did and outstanding job of laying out and building that island, any backyard chef would be happy to have that set up in their backyard. 


  9. Welcome, Boris, glad to have both you and your Akorn with us. Yes, a kamado is a very versatile cooker. In truth it is much more a charcoal fired convection oven than it is just a BBQ or Smoker. You can cook pretty much anything on a Kamado that you can or a fancy chef can cook in your kitchen oven. All the way from the BBQ classics, through, large cuts of meat poultry, breads, pies, pizza, brazes, etc. 


  10. After I saw the movie Burnt, I realized why I just never got into Sus Vide, even though it works extremely well. I just like fire and smoke and the exercise of learned skill that it takes to turn out a perfect steak over charcoal. After all Sus Vide is widely popular because it is easy, requires minimal attention during the cook, and consistently turns out perfectly cooked steaks while you are off doing something else. When it comes to cooking I remain old school and truly enjoy the process. 


  11. 10 hours ago, Rob_grill_apprentice said:

    Hopefully we get enough rain this week to have it lifted.   Way ban is worded, even my Traeger is currently off limits.  

    Yeah, ours centers on grills that produce ash as a by product. A pellet grill would certainly fit into that category. Even a gas grill using a smoke box with wood chips would also be a restricted cooking device. Although simple gassers with no smoking attachments are ok. 

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