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philpom

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philpom last won the day on April 2

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About philpom

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  • Location:
    Texas
  • Interests
    Food, Gardening, Outdoors, DIY, gizmos and gadgets
  • Grill
    Primo

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  1. While I agree with you that adding whole wheat might improve the binding action I think it would take this snack in an unintended direction. I know many people want to try and do everything in their kamado however often we need to step back and be honest with ourselves, it just isn't the best tool for every job. I think you're best off sticking to the dehydrator for these. Temperatures much over 100°f will destroy the nutritional value. Storing these outside in the garden or even inside on the counter will probably cause them to loose their freshness quickly. I'd reccomend a zip top bag but your experience may differ. They did turn out pretty good but are a bit fragile. Next time I'll add more peanut butter powder and chopped walnuts in order to get a more hearty snack.
  2. Welcome to Kamado Guru! There is a bit of a curve but you can do it. The key is to always start the fire small and work up to your temp versus many other grills and smokers where you start a big fire and damper it down. Once a kamado goes nuclear it takes forever to bring it down.
  3. Welcome! For a raging fire fast fill the fire bowl and use a full chimney of hot lump over the top. Warning, this will make a very hot fire, 800°f or hotter. Good luck with the loin, I'd probably do that closer to 300-350.
  4. Yesterday was Mrs philpoms 43rd birthday. We usually do a backpacking camping trip to celebrate but it's not possible this year. I did whip up a a ribeye for her. It was seasoned with a homemade coffee rub. (Salt, black pepper, garlic powder and fresh ground dark roast. Seared on a hot grill, served with twice baked potatoes. She enjoyed it! I also baked her a 6" chocolate cake.
  5. How is this going to go over on a BBQ site? IDK but in our home we enjoy food, food all kinds. We've made these before but not like these. Usually we just dress the kale and dry it. They are very fragile that way. I decided to try an experiment. Those are fun! I put the fresh kale in the food processor and added: Peanut butter powder (binder) Chopped walnuts (texture) Bragg's (savory - think soy sauce) Gave it a good chop and spread it on the fruit leather tray to dry. My goal is to have nice hardy savory kale crisps with a hint of nutty flavor. I hope when it's dried they will interlock and the peanut butter powder will help bind it together. It's going to be many hours but I will post a follow up with more pics and final thoughts. It tasted good at this point so I have high Hope's.
  6. Totally agree, especially for larger cuts but the overwhelming point is that you don't need fancy equipment to do this. Hot water from the sink and/or microwave can make this work very well for 4-16 oz pieces of meat. A pound of most protein will make dinner for the 4 of us.
  7. What an exciting project to watch unfold (and stressful). Been there with major projects and I know it runs in slow motion until it's done and then it's over and was just a snap of a finger. I hope you all enjoy this all the way!
  8. There will obviously be exceptions to this for example this won't work for beef jerky or sushi but let's be real. You need the best environment to store the amazing food you just pulled from the kamado and you want it to taste and look just like the day you you pulled it off the coals even months later. Am I right? First and most importantly get a vaccum food sealer. Many brands and options exist, the "right" one isn't for this post. It provides the best option for longterm storage available. Not only do you get the storage advantage but it sets you up for the best way to reheat that delicious goodness, hot water. If you store the meat in meal sized portions appropriate for your household then all you need to do it pull it from the freezer and put it in a large bowl of water at the appropriate temperature for what's in the bag. Change the water a few times and it's ready. Just like the day you made it. I have done this with many different kinds of meat and it always works extraordinary well. Here we have prime rib from 12/25/2019. It was cooked sous vide and seared. It was reheated in water that measured 130°f for about 25 minutes changing the water 3 times. It turned out great. You could not do this any other way. Trust me when I say there is no other way to do this. Pulled pork, sliced brisket, chicken breast, steak or in this case prime rib. It's perfect. I have seen the question of "what's the best way to reheat meat" many times and I hope this ends it.
  9. Is one better than the other? Ran across this very interesting video. I buy it.
  10. Looks great, I'm thinking that was tasty.
  11. I found this recipe manageable, rolling them out was the biggest challenge but not tough. I rolled them on textured glass and didn't need any extra flour to prevent sticking. Hope it goes well for you!
  12. Welcome to kamado guru. I don't know how you waited so long to open the crate. Try using 2 cotton balls soaked in alcohol (70% or better). Just put a cavity in the center of the lump put them down in there, light and place a small piece of lump over it being careful to let it get enough air.
  13. Flour Tortillas Throw your next taco Tuesday over the top. Easy and delicious, better than any store bought tortilla by far. Ingredients: 2 1/2 cups all purpose flour 1 cup very warm water 1/2 cup lard or crisco 2 1/2 tsp baking powder 1 tsp kosher salt Process: Put the flour, salt and baking powder in a bowl and combine. Now add the lard and blend with a large fork. Work the lard into the flour very well until you have the consistency of bread crumbs. At this point add the warm water and mix until you have a well formed dough ball. Now start to form small dough balls about the size of a golf ball. Maybe a little smaller or bigger depending on how large you want your tortillas. Roll them well in your hands like you might do play dough and set them in a large bowl. Try not to let them touch. Allow them to rest for an hour covered. Cooking: Preheat a nonstick skillet to medium high heat, roll out your first ball very thin and round as you can. Place in the skillet and cook until the bottom just gets golden and flip. When the bottom again just gets golden remove. Don't over cook. This should happen pretty fast or your pan is not hot enough. Place the tortilla in a bowl with a lid and repeat the process until you are done. Serve warm! These hold up very well and are soft. They are best served right away but will last several days on the counter.
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