daves

ScooterQ, not sure what type of Kamado you were using, but some of the info you posted doesn't match with my experience. Specifically: Tiny? With main grill diameters up to 25", and able to use multi-level setups, Kamados can get quite large. My own setup has about 650 sq inches of smoking space. Some bbq competitors with a #11 are running closer to 1200 sq inches. Not quite what I would call tiny. Flashback? yeah, this is one of the dangers if you're not careful. Flashback occurs when you've got a hot hot hot fire going, and you seriously reduce the air supply, wait a few minutes, and then *quickly* open the lid. Air rushes onto the starved coals from above, ignite, and comes back out. Quite spectacular and dangerous. But also easy enough to avoid: before opening the lid, open the damper and wait 15 seconds. If you can avoid picking up pans from the hot oven with bare hands, you can avoid flashback (at least IMHO). Hotspots? I take this to mean hotter zones than others? In my book, that's an advantage and how I'm used to cooking on a grill. Grill with lid down? Again, part of the advantage for this style of cooking. The radiant heat does the same thing as similar styles of cooking with all around heat, and results in better food (IMHO, of course). You also don't have to *always* have the lid down. Peeking is allowed and how I developed my current technique (where I'm very comfortable with using a timer). All this said, I agree that if you're only going to be smoking, and you don't mind dealing with the temperature variations, and you don't mind having to refuel and re-water during a cook, go for a Weber.

Growing up in Quebec lets me gross out Seattleites with some local favorites. Two that spring to mind right away: poutine: fries, large cheddar cheese curds, and gravy. Hmmm... Should be eaten at 4am after bar hopping. Here a link with video... sugaring off: head to the maple sugar shack in the spring when the sap is running, and eat 'til you keel over from the sugar (sausages, bacon, fried pork rind, eggs, pancakes, etc all in maple sugar)...

Don't knock it 'til you've tried it Seriously, if you've never used a ceramic cooker, you really don't know what you're missing. I started out with webers et al, and my quest for serious backyard cooking gear ended when I got my kamado (in blue tile for me). They just work better, mostly because of the insulation (thick ceramic) and radiant heat (once that ceramic gets heat soaked). To answer some of the questions above: NickV: are you only interested in smoking? If so, then one of these is probably overkill. The BGE and Kamados can do a lot more, and that offsets the higher price. For me, the decision was easy as it replaced my smoker, grill, and looks a hell of a lot better in the backyard. Once you learn to control the airflow, long burns at 225F are easy without adding more fuel. My record is 24 hrs with fuel left over. You don't need water in a ceramic so no need to add more water. Open up the dampers and easily get to 700+F. Why go to 700+F? Because you can? This is the perfect temperature for grilling thick cut steaks. My father-in-law still raves about a ribeye I cooked for him on his last visit -- thinks it was the best steak he's ever had. Throw on a pizza stone, and you have a pizza oven. Capacity: I have a Kamado #7 with the upper grill, and the most I've ever smoked at once was 7 butts (probably a good 50 lbs of meat). I think the #7 is larger than the BGE. Here's a pic of mine last Thanksgiving just before the bird came off:

Over the years I've concentrated more on the beer in my hand instead of using the spatula My technique for steak: 1 rotate and 1 flip. I grill in a kamado: with grill temps around 550-600, and the ceramic nicely heat-soaked (for all-around heat), I want to minimize the time with the lid open. So, for 1.5" steaks, I usually tend to do my 12+ minute routine: 1. Place steaks on grill for 3 minutes with lid shut. 2. Open lid, quickly rotate steaks 60 degrees or so to get nice hatched grill pattern. Close lid for another 3 minutes. 3. Open lid, flip, and close lid for 3 minutes more. 4. At the 9 minute mark, close the dampers to cut the direct heat and finish off the steaks for 3 minutes more with indirect heat. At the 12 minute mark, I open it up and use a thermopen to figure out where they're at. They usually come off at this time just shy of med-rare for a rest or they might take a couple of minutes more in the indirect heat... and yes I whimp out with the thermopen -- I just can't determine steak done-ness by feel ps - I thought searing only resulted in more browning reactions rather than 'searing in the juices'.

I gotta agree with Taboni: I need about 15-20 minutes to get coconut or oak lump up to steak searing temps -- 500-600° dome temps and a lot more at the grill surface. I used to use a chimney, but that was too slow. Last year, I 'graduated' to a 500k BTU propane weedburner. Yes, half a million BTUs -- at least the packaging said that. It hooks up to a propane tank without a regulator. There's probably a good 2.5-3 foot blue flame at full throttle Looks similar to this. The propane tank used to be connected to a Ducane, which hasn't been used in 2+ years. I open up the dampers on the grill, play the torch over the coals for about a minute, and I'm ready to put on the food within 20 minutes.

Boeuf Bourguignon made with a great Pinot Noir...

The Arrowhead Cafe. Used to be on Westlake, probably where Pasta Freska is now (looking on a map right now). It was in this arrowhead shaped building, with a single table at the front, and progressively getting more adjacent tables as you headed to the rear. Food was pretty good, although it probably is clouded by the last 10-12 years since it closed, and it was all decently priced. I remember having great chili, marguaritas, and their infamous Fire Starter appetizer (roast a habanero and serve with fry bread, goat cheese, lime wedges and salt -- the serving staff said do not let it touch your lips on the way in or you might blister!). Anyone remember this place?

Our little one (now 15 months) gets to eat what's in front of her, and we don't make her something else if she doesn't like the selection. We also don't force dinner on her if she really doesn't want it. As someone above said, nobody ever died from going to bed a little hungry. Our pediatrician told us: our job is to provide healthy food, daughter's job is to eat it, and pediatrician's job is to make sure we're both doing our jobs ;^). Lately, she sometimes rejects her food -- not because she doesn't like it but instead because we're feeding her. If we put it in front of her on her tray, she'll happily finish it up and ask for more. Luckily for us, she does like to eat most things, and she isn't fussy.

Ok I'll bite. This morning my wife made the batter for a "Far Breton" in the Vita Mix. No need for high speed -- she just used it because the recipe called for making the batter in a blender. In fact, high speed would have developed too much gluten and ruined it. Later today I'll be making an emulsion of lime juice and olive oil for a mojo sauce to go with tonight's dinner: Cuban Grilled Mojo Pork. I intend on using the high speed

It does do something other blenders don't do: work really really well. Think of it this way: all knives cut (well, that may be stretching it for some, but you get the idea). Most everyone here appreciates using a sharp well-balanced knife that can hold an edge. Unfortunately, those knives typically cost more, but some are willing to pay for it. That's the Vitamix. It'll last for years. The food service model has a 3 year warranty; the home one is 7 or 10 years (I think they recently upped it). That's 3 years in a restaurant kitchen of it being used potentially all day long. And it has power to spare: up to 37000 (37 thousand!) RPM at the high speed setting. As to how it works: I've never seen something that blended so well and so completely. Our old kitchenaid gave up the ghost, and we wanted to get something that'll last. Plus we hated the KA since it really couldn't completely puree soups etc in it. So I heard of the Vitamix, found a local restaurant supply shop that carried the food service model, and went to have a look. Sounded too good to be true, but I made an arrangement with the owner to try it out. That night, we made a veggie tomato soup with roasted tomatoes and leeks. When put through the blender (for about 10 seconds), it was velvety smooth. You could not pick out any non-pureed solids. The store owner will not be getting it back. Besides how can you resist the text on the front of the food service unit: the power tool for the professional chef?

I agree -- this is a great topic... We had a small wedding (about 60 people) at an old farmhouse that had been converted for events. There were a few large rooms that we used for different functions during the night: dining room (and later dance floor) and two 'quiet' rooms for sitting and talking. This being Seattle, to start we had a latte bar with a barista. Guests arrived and could get a shot or two to perk up for the Saturday evening ceremony. After the ceremony, the wet bar opened with our selected wine and beer (all 4 selections we provided are still near the top of our list). I really can't remember the apps -- I think they consisted of smoked turkey wrapped green beans, chicken satay, and 2 other selections. We didn't have any as we were signing papers and getting pics taken. But our dear friends did deliver beers to us Dinner consisted of dijon chicken, some sort of risotto, some sort of tortellini dish, salad, and something else that I can't recall. My wife (now a pastry chef) insisted on making her own wedding cake. I think it was a lemon chiffon with lemon curd and buttercream frosting. I was running all over town to get the candied flower petals when her order didn't show up on time. Wife and I both spent the evening walking around and talking to old friends and dancing our butts off. I can't remember eating, but I know I must have. I also don't remember having too many beverages, but I also must have... A good friend paid us a great compliment a few years later when he said "I loved your wedding -- it was clear that you were having a party to celebrate the event and not just doing stuff to please someone else." As we were planning, that's what we were thinking ;^)

I used to hatehatehate these nasty things. Well, they were nasty when I had them as a kid -- that's my story and I'm sticking to it. But a couple of years ago I finally had *fresh* sprouts prepared as follows, and now we regularly include them on our menu: Halve and trim stem end. Shred a fair amount of pancetta slices and add with sprouts to a bowl. Toss in EVOO and s/p. Roast for ~30 min in a 400 oven until somewhat tender. There will be some charring. Finish by tossing with a few T of decent balsamic vinegar.

I would have suggested JaK's too... Can't think of anything else in Bellevue, but how about Redmond? I can think of two other places, but not sure how well they will suit the purpose. I've heard, but don't have first-hand knowledge, that Beck's Steak and Seafood in Redmond is good. Second suggestion is Claim Jumper. Certainly (certainly!) isn't Daniel's or the Met, but you just know the filet will be HUGE!

thanks! And I meant "Smithwicks"

I'm known as a bit of a beer snob ;^), and I'm usually disappointed when I visit LV. The brew pub at Monte Carlo has gone downhill. I'll put it on my list to drop in at the 'Frog... Although last time I was there, I did stumble into the Irish pub in NYNY (called 9 Fine Gentlemen, or something like that). Guinness and Swithwicks on tap. Expensive, but

ditto on the home thing. We noticed a few years ago that it was always a pain to remember to get a reservation, restaurants were busy, food and service were iffy... We'll be putting the baby to bed a little early and have a nice extended quiet dinner with a couple of bottles of wine. Since we seem to be on a braising kick right now, we'll probably be doing something along those lines...

unfortunate il Bacio update: we ate there NYE, and it was scary bad. I wish I saw this thread before our experience there...

My daughter was born just about a year ago. In the prior month, we would make extra dinner portions and stored them in the freezer. I think we made: lasagna, enchiladas, Bolognese sauce, beef bourguignon, and other similar heat-and-serve courses. This was our first baby, and we didn’t know what my wife’s appetite would be post-partum, so we divided all into 2-3 portion containers (maybe leftovers, maybe not). My wife and daughter didn’t have a problem with spice, onions, or garlic -- in fact, daughter was back to birth weight in 6 days... What *really* helped was buying fresh food when family arrived to help. I remember having them help with the house while I cooked: cassoulet, leg of lamb, curry (with the leftover lamb), smoked a brisket, etc. My wife liked the freshly prepared food, daughter didn't mind the spices, and I found the cooking time to be helpful in giving me back some control over the situation.

Agree with NulloModo: on a stone in a very hot oven. Too hot to responsibly do it indoors. I know someone who build one of these in his backyard. I didn't go that far, but I do make pizza and bread in my kamado bbq. I use a double layer stone to keep the top one at ambient instead of fire temperature. I run up the temp to 750 or so with oak lump, and let the heat soak through the ceramic. I then run a damp cloth over the top stone to cool it a bit before sliding the pizza onto it. Minutes later the pizza is done. We've done bread, pita, and lots of pizza like this.

I can third (or perhaps fourth) the recommendation for Jack Bishop. We picked up A Year in a Vegetarian Kitchen a few months ago, and we've been making something new from it a couple of times each week. Most of the choices have been earmarked for repeats...

Interesting suggestions on the web site. I know I would be frustrated by the first method, especially if I tried it in different places: seems to me that there's too much variability in heat retention of different ovens, ambient temperature, etc. I came up with this a few years ago: I wanted to cook a prime rib on coals (with some wood smoke), and I really didn't want to sear it first and then finish it off at a lower temperature. The equipment I was using had too much heat retention and wouldn't make that easy to achieve; plus, searing it would make it harder for the smoke to penetrate into the meat. So I reversed the steps: cooked/smoked at a steady 225 F until it hit 125. Took it off and got the fire to a full 700 F, and then put it back on for a few minutes per side -- just long enough to get some color and flavor on the outside. Brought it in, rested it for a bit, and then sliced for serving. It was perfectly medium rare all the way through, with a nice crust on the outside. The 'crusting' stage didn't cook the interior...

Thanks for the welcome! Agreed on the dinner theatre part. I will bring out-of-towners there to see the show, but I will always smoke something at home for them to try.

Thanks! Glad to be aboard.

<just joined, and adding a Sept experience> Back in September, my wife wanted to try Seastar. She had talapia (loved it) and I had a steak (decent for a seafood restaurant). Overall, I thought that it was a decent place for a nicer dinner, but I did think they're prices were a little high. Perhaps they were going through some growing pains earlier?

<I'm new as a participating member, but I've been lurking for a while> Under: Tosoni's: couldn't agree more. My wife and I love this restaurant, and Walter is always a hoot if he's wandering around the dining room. A few years ago, we were there for our anniversary. When he found out (after dinner), he got a bottle of wine and sat down with us -- at our invitation. Stayed for a glass, and then left us to finish it off. Cafe ORI: across the street from Tosoni's. Hong Kong-style Chinese. Yummm. Over: Herbfarm: We had a not-so-good experience there a year ago and swore we would never be back. The HF provided a gift certificate to make up for it, and so we're heading back Dixie's and just about any bbq place in this area: Dixie's is great for the show, but I find the steamed food a little lacking. Still haven't found what I'm looking for.