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5698k

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5698k last won the day on December 19 2017

5698k had the most liked content!

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About 5698k

  • Birthday 04/14/1961

Profile Information

  • Gender
    Male
  • Location:
    New Orleans
  • Grill
    Komodo Kamado

Recent Profile Visitors

3,953 profile views
  1. Unidentified Kamado

    I can’t recommend KK’s enough, I believe there’s nothing that compares.
  2. Question about beef ribs

    Treat them like they have a bone in them.
  3. The stall

    I’m in the sweating camp. I have no proof, but I go with the “the simplest answer is usually the correct one” statement.
  4. New K22 user

    Always start with a full load of lump. One of the reasons for doing this is that you will likely never have to add coal during a cook.
  5. Unidentified Kamado

    I think the port in the rear is for a gas burner option. RJ Kamadoshad this, but that port looks a little high for this. I can’t think of anything else though. It does look to be in good shape.
  6. Conspiracy Theory - KK's KK

    If you’re remotely considering a KK, give Dennis a call. He’s a pleasure to deal with, will answer even the silliest questions, and is absolutely zero pressure. The grills are everything they’re cracked up to be, and more, they’re truly a lifetime purchase. Again, congrats KK!
  7. Some new knives

    Bosceaux, Crocodile Dundee would be proud!
  8. Conspiracy Theory - KK's KK

    Congrats on your kk, you’ll definitely love it.
  9. K7 craigslist

    Amazingly enough, there are some decent posk’s out there, but for someone starting out, I recommend running away.
  10. What causes dry ribs?

    Even at 225°, 6 hrs is very likely too long. You’re doing the test correctly, but something just wasn’t right. At 225°, you’re going to be around 5 hrs. If you start checking at 4 hrs, you’ll catch them where you like them.
  11. Some new knives

    Shigeharu?
  12. What causes dry ribs?

    You mentioned that your ribs were tender, but dry. If they were tender, undercooked is not the issue, but likely over cooked. Timing on ribs, or any other protein is only a rough guess, never an exact science. If you have a formula that normally works for you, stick with that, but maybe get in the habit of at least checking on them about an hour ahead of normal done time.
  13. Some new knives

    It’s really fun to see the difference in a true high quality knife. The differences just scream quality.
  14. Some new knives

    I’ve also added a Konosuke HD 2 to the set, I haven’t received it yet. I also just just received a new hinoki cutting board. For those not familiar, it’s a Japanese cypress. It has great anti microbial qualities, it’s really light, doesn’t stain easily, and basically only needs to be wetted before use. They’re not terribly expensive compared to other quality boards, and I find myself reaching for it almost every time.
  15. Some new knives

    Bosceaux got me on the KS train also. I got it yesterday, and it’s everything I hoped for. I had recently bought a Konosuke GS+ 240mm, and I love it, but because of its design it’ll be limited to lighter prep work. The KS is everything! I worked on the edge a bit and now it almost literally fall through veggies. Thanks for the “tip” Bosceaux!
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