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Found 15 results

  1. KK for a case of beer in Poughkeepsie... Who knows if it's legit. If I lived closer, I'd probably at least email the person. Here is the link from Craigslist: KK in Poughkeepsie! Posted 6 hours ago!
  2. Nope unfortunately this is not my KK. The 42" KK is now in production and this is the first one that has surfaced. The owner was kind enough to give me permission to post these pictures on the Guru because I knew you all would love to see them. I'll let the pictures speak for themselves. Wow kind of leaves you speechless.
  3. Pork Lollipop - just the money.
  4. The Bush Spices was awesome for rotisserie chicken. Super crispy skin. After everyone got some chicken I took the rest of the skin off and scarfed it up. No plated shot.
  5. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon. Here is a top view immediately the salmon went on the plank. This is a shot of the salmon right before I pulled it. Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin! Here are a couple of money shots. This was a really nice cook. I'm a big fan os fish and I'll cook fish just about any way you can imagine. In every previous cook, I've always tossed the plank but this time the Canadian Sugar Maple came through the cook in great shape. I washed it off and put it back on the grate to sanitize and dry at the direction of the guys at the BBQ Speciality Store. We'll see how that works out. Have a wonderful and safe 4th of July Holiday. Please don't drink and drive!
  6. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon. Here is a top view immediately the salmon went on the plank. This is a shot of the salmon right before I pulled it. Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin! Here are a couple of money shots.
  7. With apologies to @DerHusker and @Jrow, here is what passes for tacos here at ChezChef. This cook was quick, easy, and wonderfully tasty. I marinated the flank steak in the FoodSaver Quick Marinator (Guys, if you don't have one, I highly recommend you get one. They're about $20-$25 on Amazon.) for about 4 hours. Here is the cooked steak resting on the carving board. Here is the steak carved and waiting to end up wrapped in a soft taco shell. And here is the Money Shot. We had a sides of black beans and grill roasted corn on the cob. Great eating! Thanks for looking!
  8. Gurus, I was cruising through the KK Website when I happened across the following article on why kamados in general and KKs specifically are, in my estimation, better cookers than gassers, stick burners, or kettles. Many people ask why kamados are superior. The following answers that question quite well, I think. Thanks to Dennis Linkletter for putting the answer to that questions much better than I ever could. While Dennis speaks directly to why we KK owners think/know why the KK experience is so unique, the theory hold for all kamado cookers. Ceramic SmokersI’m always asked what the buzz all about, why so many people drink are over the top excessively enthusiastic for ceramic grills, if they really produce better food than metal grills and why. Yes and no.. armed with enough skills people can produce amazing food on just about any grill. (but they don’t get much sleep) On the other hand, people who have never cooked can produce amazing Q on their first cook with a KK. It’s all about the airflow, metal grills actually radiate heat and loose heat like I sieve loses water. Huge volumes of charcoal must be burned to maintain your cooking temperature because a large percentage that he literally radiated from the body. Burning large volumes of charcoal requires large volumes of air to pass through the grill. This hot dry air of course causes more evaporation and shrinkage. Traditional ceramic grills use the mass of their dense glazed bodies to reduce heat loss. The result is they use less charcoal, have less airflow, therefore the meat retains more moisture. While much more efficient than the metal grill these ceramic grills actually have no insulation it’s only their additional mass that gives them the superior performance over metal grills. While there’s a great difference between and airflow in a metal grill and a glazed ceramic Kamado, the the difference between these traditional ceramic grills and Komodo Kamado is even more dramatic. In addition to the thick dense hot face, there are also multiple types of actual installation to keep the heat in and cold out. The performance is unheard of before this new class of grill was built. For example one basket / 16 lbs of charcoal burned at 235ºf ran for 85 hours. Not only is there less evaporation but the vapor released when the char burns has more time to condense on the meat and this is how the complex flavor profile of the charcoal is passed to the meat. The insulation provides previously unheard of stability for set and forget low and slow cooking.. no more staying up all night tending your fire and chasing temperature. You can easily set your airflow which sets your cooking temp, go to sleep, wake up to find it chugging away at the exact same temp you left it.. Common sense shows that a 140lb grill just can’t hold heat like a 588 lb or 940 lb Komodo Kamado.
  9. Last night it was dark and stormy. Severe Weather Warnings all over the great State of Oklahoma. And once again, the City of Moore, OK was hit by a tornado. I'm convinced there is a fundamental force in the universe unknown to physicists that exists in Moore and trailer parks that just attracts tornados. Moore has been hit by tornados more times in the past 10 years than I can count. In any event, my soon-to-be-Granddaughters were over last night and wanted me to cook for them. You know the outcome on that deal. They wanted hamburger steaks and roasted potatoes with a tossed salad. Nothing else would suffice. And the weather was no excuse. Just pull Beauty! under the covered part of the patio and get cooking! SWMBOI just looked and laughed. Here are the potatoes going on Beauty! I just toss the small golden potatoes in some olive oil, melted butter, S&P, crushed Rosemary and Thyme, and a dash of Cajun seasoning A buddy of mine makes. It only takes about 20-25 minutes in a 400F kamado. The spuds are placed in the back to get them away from the direct heat. I was too dadgummed lazy to use my heat deflector. I also wanted just a wee bit of color on the taters. Here is the end product of that tater roast. Just as I took the taters off, here come the screaming tornado sirens. I know that the danger is 15 miles south in Moore. We have the best severe weather meteorologists in the world here in OKC. It's Moore getting hit and where I live all we have are strong straight line winds and BUCKETS of rain. Thankfully no hail. So, I sally forth back outside to put the hamburger steaks on Beauty! I get drenched in the process because I don't want to walk through the garage and dodge the cars hiding from the hail that never showed. Here are the hamburger steaks sitting pretty on Beauty! And here they are as they look when they are pulled off the grate. Finally, here's the money shot. All in all a very simple but wonderful meal. SMWBOI was happy, Cailey and Gracie were happy, and I didn't catch my death of cold wearing wet and cold clothes. Thanks for looking. Please remember the good Citizens of Moore in your prayers as they rebuild, again.
  10. Well Gurus, it's time to announce that I've decided that TheBeast needs a playmate on the patio here at ChezChef. I'm in the midst of final negotiations with Komodo Kamado, actually Dennis Linkletter, for a new KK. I'm going to be ordering a 19" High Cap Table Top kamado for just small single cooks. The major reason is that TheBeast is absolutely wonderful at larger cooks, parties, etc. but he really outdoes himself at small single item cooks that I do midweek. As many of you know, I'm a bachelor and while SWMBO eats many dinners here with me, firing up TheBeast for a couple of burgers, chicken breasts or thighs, fish filets, or steaks is like taking a nuclear device to kill a gnat. I hate reheating leftovers as I much prefer fresh cooked, so a newer smaller kamado only makes sense. SWMBO was always been interested in my culinary explorations, and kamado cooking is entirely new to her. When I had the Primo XL she had a hard time dealing with the weight of the lid. She's a petite thing, 5'1", and she was afraid she'd drop the lid so she stayed completely away from the Primo. When TheBeast came to OKC, SWMBO just shook her head in wonderment. I remember vividly the first time I asked her to check on a cook. She looked at me like I'd lost my mind. I told her to just go out and lift the latch and stand back and watch. She popped the latch and TheBeast doffed his lid like a perfect gentleman. It went up smoothly without so much as a finger's worth of effort by SWMBO! Closing the lid is every bit as easy as opening it. She was hooked and now she loves kamado cooking. She LOVES the smell of smoke on my clothes and to her, smoke on my clothes is an aphrodisiac. Who am I to argue? It all redounds to my benefit! So we are ordering a 19" High Capacity Table Top model that is going to be "hers" and she couldn't be happier! And while she hasn't definitely settled on a color, she is leaning to this little jewel: She has already chosen the name "Beauty" as she thinks its only fitting that we have Beauty and TheBeast! She's as happy as I've ever seen her. I'll be placing the final order about Valentine's Day. Rather appropriate I think. This should be fun! I'll keep y'all posted.
  11. Hi Gurus! I certainly do NOT mean to flog a dead or dying horse here, but there have been some posts about cracked fireboxes in numerous thread recently. This thread is NOT intended to stir up that conversation or pit one brand against another. And I'm hesitant to even post this, but several people have sent me several PMs about a post I made where I stated that I couldn't imagine a KK firebox cracking and that I had never heard of such a thing. Attached is a picture of a pristine KK 23" Ultimate firebox from above: The reason I posted what I did is evident in the above picture if you know how to look at the picture. On the outer ring, there are 6 stress relief cuts just in the refractory. The job of these cuts is to allow for the thermal expansion of the refractory as temperatures climb. As you know, as materials heat, they tend to expand across all dimensions. Now notice the inner ring. That is the actual firebox in a KK 23" Ultimate. You will see 2 major cuts in that firebox: one at the 12 o'clock position and another at the 6 o'clock position. Those go all the way through the refractory and are about 1/16" apart at the maximum. It is the face of the firebox that sees the hottest temps in the operation of a KK. Because of these cuts, heat stress is negated since the refractory coefficient of thermal expansion is less than the sum total of the width of the cuts through the firebox. This means that as the firebox heats, and as it expands because of that heating, the total expansion around the firebox is less than twice 1/16" or 1/8". This means there is no unrelieved heat stress as there is in a completely closed system. NOTE: there are some kamados made with a single heat relief through and throuhg cut in a single location of the firebox; this is meant to relieve heat induced stress. It is these stress relief designs, built into the KK that reduce to almost nil the chances that a KK will fail due to thermal stress. Additionally, the KK is made from refractory, a material significantly different from ceramic. Ceramics are a class of materials that are generally considerably more brittle than refractory types of materials. Refractory is an industrial grade material that generally can withstand higher temperatures than many ceramic type materials. IT is often found in high temperature furnaces that reach higher temps than would be found in kamados. NOTE: Please DO NOT go thinking that by cutting a through and through in your firebox you will love the problem of firebox cracking. This could very well void your warranty and I certainly don't want that! The KK has been engineered with these stress reliving mechanisms and it is a tried and true design. Your kamado's manufacturer has developed their ceramic to exceed your typical operating conditions. Okay, back to your regularly scheduled cooking threads! ENJOY!
  12. Okay all you small and mini Kamado cooking Gurus, I'm throwing myself on your mercy here so please be nice to this old broken down Okie! I can't get a good feel for the rules of this place. None seem to exist. As many of you know, I'm getting a decidedly smaller KK to keep TheBeast company out back on the patio. Her name is Beauty! and compared to TheBeast, she is a dainty little flower. She is 19" across. Now the 19" High Cap Beauty! is the second smallest of the KK line of products. Her little bother is a 16.5" little guy. Here is my quandary. Beauty!, while quite small and delicate, is larger than the basic Large BGE, Classic KJ, the Vision, the Akorn, the Primo Oval junior, and just about every other point of entry in a line of mass market kamados. That point is generally 18" in diameter. Beauty! is 19" os called a High Cap for a couple of reasons. First is that lid's design is based on that lid of TheBeast. Secondly, because of that lid, Beauty has a very high capacity for cooking a great deal of butts, chickens, turkeys, etc. Can I post her cooks here in this thread? After all, Beauty! is small in relation to every other KK save her little brother, the 16.5" She is certainly small compared to TheBeast. And I'll prove it with pictures when Beauty! arrives here in OKC. I don't want to barge in and crash the party, but Beauty! wants to know where she'll be showcased. As she so succinctly put it, "A girl can never be too prepared!"
  13. I just finished taking delivery on the Komodo Kamado Big Bad 32" we've been waiting for! Also got 40 boxes of coconut charcoal. First, let me say that Dennis Linkletter is a joy to work with. Second, This thing is MASSIVE! I can't begin to tell you what this thing looks like crated. The top of the crate is just shy of 5' and its width is 44". With all the accessories, it stands over my head, and I'm 6'1". Third, this thing is so well packed/crated. Now a scratch on the crate at all. This came from Indonesia and it looks as if it were assembled right here in OKC. Very, VERY impressive. Ok, I"m on a mission. Here is a beginner photo to whet your appetites. More to follow!
  14. Well Gurus, I've been wanting to do some smoked chicken enchi's since The Beast landed in OKC. Today is the day. Found a nice package of chicken breasts on deal at Sam's this morning and decided I don't care if it causes the world to stop, I'm doing chicken enchi's for tonight's dinner. I've got friends coming over and I'm not one to put on the dog and try and impress anyone. They've all been here before and have never walked away hungry or complaining. So this is going to be one quick, simple, and wholesome dinner. Here's the set-up: Chicken breasts well trimmed and seasoned with cumin, chili powder, salt, pepper, and garlic. That's it. I've made this dish a thousand times so I didn't stop to measure the amounts of each. Sorry about that. We'll be using pecan wood as our smoke agent. I've got a drip pan above the heat deflectors. The Beast is idling along at 225-235F. Here's the pic: I'll be sitting near The Beast drinking a little liquid refreshment to keep my strength from flagging. Chicken breasts will be pulled at about 160F or so. Oh, almost forgot! Before I get to far into the cups, some of you have asked about what I use to keep The Beast looking ship shape and shiny. As I alluded to in a previous post, it's Meguiar's. Specifically, here's a pic that should help: Which reminds me that the lawn guys just left and The Beast is a bit dusty! Time for a wipe down and then some adult type beverage. More to come.
  15. Well Gurus, I've been wanting to do some smoked chicken enchi's since The Beast landed in OKC. Today is the day. Found a nice package of chicken breasts on deal at Sam's this morning and decided I don't care if it causes the world to stop, I'm doing chicken enchi's for tonight's dinner. I've got friends coming over and I'm not one to put on the dog and try and impress anyone. They've all been here before and have never walked away hungry or complaining. So this is going to be one quick, simple, and wholesome dinner. Here's the set-up: Chicken breasts well trimmed and seasoned with cumin, chili powder, salt, pepper, and garlic. That's it. I've made this dish a thousand times so I didn't stop to measure the amounts of each. Sorry about that. We'll be using pecan wood as our smoke agent. I've got a drip pan above the heat deflectors. The Beast is idling along at 225-235F. Here's the pic: I'll be sitting near The Beast drinking a little liquid refreshment to keep my strength from flagging. Chicken breasts will be pulled at about 160F or so. Oh, almost forgot! Before I get to far into the cups, some of you have asked about what I use to keep The Beast looking ship shape and shiny. As I alluded to in a previous post, it's Meguiar's. Specifically, here's a pic that should help: Which reminds me that the lawn guys just left and The Beast is a bit dusty! Time for a wipe down and some adult type beverage. More to come.
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