Jump to content

shmckdc

Lifetime Supporter
  • Content Count

    1,109
  • Joined

  • Last visited


Reputation Activity

  1. Thanks
    shmckdc got a reaction from DaisYumyum in My First Kamado "The Original Hibachi Pot"   
    Congrats on your 'new' old kamado!  It looks great!  I don't read through this topic often, otherwise I would have responded sooner - but I have a Japanese Imperial Kamado (#5) from the late 1950s. I would never let the fire go above 425º or so, don't overload the firebox (don't go higher than the vent holes,) and never dump a load of hot coals into the firebox from a starter chimney - always start your fire in the firebox.  Build a pile of lump charcoal and soak a cotton ball or two in 91% isopropyl alcohol. Press these into the coals about 1" and light.  This will allow the fire to start slowly and gives the firebox time to gradually adjust to the temperature change...
     
    If you have any other questions feel free to ask, I have done a lot of research on these units...including Hibachi Pot.
     
    --Matt
  2. Thanks
    shmckdc reacted to ckreef in What's Wrong With Me???   
    I don't know about that but if you hold it in the 900* range for a couple of hours your dome will be clean and back to its original color on the inside. That's one of the principles behind a WFO. 
     
    Not sure I would recommend either procedure but definitely want a detailed report if you try. 
     
     
     
  3. Like
    shmckdc got a reaction from leadbewj in How to Cook a Boston Butt   
    Excellent writeup John.  Thank you
  4. Like
    shmckdc reacted to WhoDat in Do I have a meat hoarding problem?   
    So, yesterday was a mellow day. I picked up about 20lbs of Prime Sirloin, because I really like the stuff for sous vide, and it was on sale for $4.97lb. that's not a great price, but I go through it anyhow, so why not. Today, I went to the grocer for a few veggies, and came across vacuum-packed Choice ribeye for ~$4lb. Naturally, I picked up about 30lbs (more than in the picture). Again, they will be used. Bonus for the fact that they were already vacuum-packed, though I'd rather they were packed with a bit of rub.
     
    About two years ago, I walked in the house with ~220lbs of elect ribeye. It was the grand opening of a store, and they were proved at $1.99lb. The woman told me that I was stark-raving insane. Though, after running out several months later, she was bit surprised that replenishing our depleted stock would cost 5x more than the last round.
     
    So, do I have a problem? 
     

  5. Like
    shmckdc got a reaction from HighRock Heat in Smoked Beef Jerky   
    Smoked some beef jerky on the KJ Saturday, inspired by John Setzler's video "Kamado Joe Smoked Beef Jerky."  This is my second time preparing this jerky - it does not last long around here! I actually sliced it and got it in the marinade Thursday night so it had a nice long soak until early Saturday morning.  I used both levels of the D&C system (I have 4 half-moon grates) and introduced some cherry wood for smoke.  The temperature stayed a rock solid 175º at the dome almost the entire 8 hours.  It's good stuff!!!
     

     
     
     

  6. Like
    shmckdc got a reaction from SJB in Smoked Beef Jerky   
    Smoked some beef jerky on the KJ Saturday, inspired by John Setzler's video "Kamado Joe Smoked Beef Jerky."  This is my second time preparing this jerky - it does not last long around here! I actually sliced it and got it in the marinade Thursday night so it had a nice long soak until early Saturday morning.  I used both levels of the D&C system (I have 4 half-moon grates) and introduced some cherry wood for smoke.  The temperature stayed a rock solid 175º at the dome almost the entire 8 hours.  It's good stuff!!!
     

     
     
     

  7. Like
    shmckdc got a reaction from Jack. in Smoked Meatballs-A Versatile Leftover   
    Made these again tonight.  Awesome as usual
  8. Like
    shmckdc got a reaction from Frosch in Guitar Gods   
    Another underrated Guitar God IMO - Frank Zappa.  I decided to post a cover of Whippin' Post - but the vast majority of his music is original.  For the impatient folks the guitar solo starts around 2:05 
     

  9. Like
    shmckdc got a reaction from HighRock Heat in Grilled stuffed tomatoes   
    Some fine looking stuffed tomatoes
  10. Like
    shmckdc got a reaction from ckreef in Kinuurayaki #0 Kamado   
    Thanks!  I am going to keep this one pristine.  It is way too nice to fire up
  11. Like
    shmckdc reacted to Rak73 in Kinuurayaki #0 Kamado   
    ^ +1
  12. Like
    shmckdc reacted to ckreef in Kinuurayaki #0 Kamado   
    You really shouldn't do any high heat searing and with only 9" that doesn't give you much room.
    I too wouldn't use it and just keep it as is especially with original documentation in hand.
  13. Like
    shmckdc reacted to bosco in Kinuurayaki #0 Kamado   
    Great score. I would keep it new and hold onto it.
  14. Like
    shmckdc reacted to Grego in Kinuurayaki #0 Kamado   
    I love that Kamado, I'm jealous!!! What a score and you can't sell it. Fire that baby up and send us some pics
  15. Like
    shmckdc got a reaction from BillCarr in Kinuurayaki #0 Kamado   
    Hello Everyone,
     
    I am posting a few pictures of  the Kinuurayaki #0 kamado I recently acquired.  As you can see it is in really good condition aside from a few minor chips and some paint flaking off the bands.  It has never been used and still has the original leaflet/manual with it.
     
    Does anyone have any idea when this unit might have been produced?
     
    I believe I am going to keep it in its unused condition.  It would only be good for searing steaks since it has a 9" grate...






  16. Like
    shmckdc got a reaction from Mr Cue in Kinuurayaki #0 Kamado   
    Hello Everyone,
     
    I am posting a few pictures of  the Kinuurayaki #0 kamado I recently acquired.  As you can see it is in really good condition aside from a few minor chips and some paint flaking off the bands.  It has never been used and still has the original leaflet/manual with it.
     
    Does anyone have any idea when this unit might have been produced?
     
    I believe I am going to keep it in its unused condition.  It would only be good for searing steaks since it has a 9" grate...






  17. Like
    shmckdc got a reaction from ckreef in Kinuurayaki #0 Kamado   
    Hello Everyone,
     
    I am posting a few pictures of  the Kinuurayaki #0 kamado I recently acquired.  As you can see it is in really good condition aside from a few minor chips and some paint flaking off the bands.  It has never been used and still has the original leaflet/manual with it.
     
    Does anyone have any idea when this unit might have been produced?
     
    I believe I am going to keep it in its unused condition.  It would only be good for searing steaks since it has a 9" grate...






  18. Like
    shmckdc reacted to andyscalzo in 10 lbs Pork Loin - $30   
    You might beat the price, but you can't beat ckreef's meat!
     
     
    ......Still aiming for that first Warning Point!
  19. Like
    shmckdc got a reaction from POOLGUYINCT in My First Kamado "The Original Hibachi Pot"   
    Congrats on your 'new' old kamado!  It looks great!  I don't read through this topic often, otherwise I would have responded sooner - but I have a Japanese Imperial Kamado (#5) from the late 1950s. I would never let the fire go above 425º or so, don't overload the firebox (don't go higher than the vent holes,) and never dump a load of hot coals into the firebox from a starter chimney - always start your fire in the firebox.  Build a pile of lump charcoal and soak a cotton ball or two in 91% isopropyl alcohol. Press these into the coals about 1" and light.  This will allow the fire to start slowly and gives the firebox time to gradually adjust to the temperature change...
     
    If you have any other questions feel free to ask, I have done a lot of research on these units...including Hibachi Pot.
     
    --Matt
  20. Like
    shmckdc got a reaction from freddyjbbq in I'm gonna pork my whole company!   
    Looks great.  What a hit with your co-workers to bring kamado smoked pulled pork to work!
  21. Like
    shmckdc got a reaction from Jack. in A 2.5" Ribeye Cooked High & Low   
    A superb meal - looks great & sounds great!  Very nice.
  22. Like
    shmckdc got a reaction from Dub in Tri-Tip Cook   
    Nice sandwich
  23. Like
    shmckdc reacted to Jack. in A 2.5" Ribeye Cooked High & Low   
    A 2.5" ribeye seasoned only with salt and Penzey's Mignonette fancy pepper, tied round.
    The Primo set up with Cast Iron grate on the left and the extended rack on the right, heated to 500*.
    The steak seared on the hot side then removed to the cooler side and basted with butter. The process repeated, flip/remove/baste, to an IT of 125*, then removed to rest for a few minutes.
    A sauce made of soft green peppercorns crushed with sea salt, beef stock, demi glaze, and brandy.
    Served with asparagus tips and a baked potato with sour cream and homegrown chives.
    Thanks for looking and Happy Cooking.


















  24. Like
    shmckdc got a reaction from jrow17 in Steak and chorizo tacos   
    Great looking food -  nice sizzle in the videos - got my appetite going this morning! Thanks for posting
  25. Like
    shmckdc got a reaction from Ben S in Salmon   
    Your salmon looks mouthwatering, I really like the prep.  Gives me inspiration for my first salmon cook on my KJ.  Thanks for posting!
×
×
  • Create New...