August 14, 2011
When I bought my first house (gosh, maybe seventeen years ago?) one of the first things I wanted was a Kamado. These are ceramic barbeque grills, like the Big Green Egg, that can produce almost magical results grilling, roasting, baking, and smoking. Over the past few years I found myself going to the more convenient gas grill, but after my recent BBQ Fantasy Camp, I wanted to try using the Kamado again.
Unfortunately, my Kamado was pretty run down after so many years outside plus a few moves. The metal hinges and cart were rusty, the firebox was cracked, and the paint very faded. Drawing inspiration from netizens in similar situations, I ordered new replacement parts and spent the weekend rebuilding my Kamado.
Here's my Kamado pre-rebuild. You can see all the rust (and rust stains) on the metal parts. The thing under the grill is the cracked grate (usually inside).
Here's a shot of the cracked firebox inside.
The faded and peeling label.
I took the grill apart and repainted the pieces with black spray paint made for use in high temperature applications. (This is easy to find at hardware stores.) The rectangular hole in the red section below is where I took off the old draft door. The screws holding the draft door assembly on were so rusted I had to cut the heads off with my Dremel; this was probably the most time consuming part of the whole job.
Here's the finished product, with the new hinge band and draft door (at the bottom). I also repainted the wagon and replaced the rusty and bent casters with new ones. Even though I didn't do a great job with the spray paint, I think it looks much better. I ultimately used a little over a can of spray paint for the whole job. I probably should have put a second coat of paint on, but I was too lazy.
This is the interior with a new firebox and grate (the old ring on top of the firebox was still fine, so I'm still using it.) You can also see the nice new lid gasket. I haven't had a gasket on the Kamado for years after the original one burned off. This one is supposed to be a high temperature gasket that won't burn. We'll see.
All told, I probably spent about $300 repairing the grill (replacement cost is about $600) and 4-5 hours. I ran out of time this weekend to cook anything in it, so I'm dying to give a whirl.
The family and I plus our friends John, Kellie, and Barbi went to the Washington Midsummer Renaissance Faire in Bonney Lake today. This was the kids' first time to a Ren Faire. I think it was Kellie and Barbi's first faire too.
We all had a great time. Almost all of the costumed attendees were very friendly, despite the fearsome looking weapons. These guys practically dragged Andrew (14) over for a photo.
I got my obligatory Ren Faire meal of a roasted (and smoked!) turkey leg. It was actually quite nice.
The Academia della Spada offered a pretty interesting overview of how fencing evolved in Europe including this sword and buckler fight. I was surprised how slow and calculating the fights were. This is apparently historically accurate. Going fast makes it easy for your opponent to get around your guard. (Who knew there are historical fencing clubs, let alone multiple in Seattle?!)
The boys got in on the action too in a massive Boffer sword fight. There were two teams with maybe fifteen fighter per side, armed with soft swords, spears, and shields. There were some simple rules about how you were wounded and died in action. (They'll come out and stage fights for parties! Can you say "morale event"?) The boys both thought this was the best part of the faire. Here's Michael (11) about to leap into the fray.
We all tried our hand at throwing knives, axes, and throwing stars too. I was pretty terrible at all of them, managing to hit the targets but not getting anything to stick in. Barbi was clearly a ninja in a previous life, scoring the best of all of us on the throwing stars. Here's John releasing his axe.
August 7, 2011
Since the weather was so nice today and since they spent most of the day playing video games and watching TV yesterday (for Michael's 11th bday), the boys and I got outside today and went for a hike on Little Si. This was the first time I'd been there, although Michelle had taken them there before.
Little Si is a nice hike about 25 minutes from our house. It's around five miles round trip from the trailhead with 1200 feet of elevation gain. Most of the hike is through the woods with some scrambling up rocks in sections. The views at the top are great. It took us about 1:15 up and :50 down. It was a popular hike today, so the parking lot was pretty full. Andrew (14) enjoyed it and wants to do more hiking; Michael (11) was inexplicably grumpy today (as you can see from the photo below).
Here's us at the summit (actually standing at the highest point:
You can see the breathtaking view here behind Andrew (this is looking SE, I think).
August 6, 2011
Last weekend, my friend Sean Alexander hosted a "BBQ Fantasy Camp" at his home. He invited Grand Champion Pitmaster Konrad Haskins to teach this private class to a small group of us. Konrad is an interesting character, a South African who grew up in London, worked at Microsoft, and then went on to compete (and win) in BBQ contests. He has no shortage of opinions and stories on all topics (typically well-informed and entertaining), which he generously shared throughout our 9am-5pm meat-fest.
I was pleasantly surprised by how practical Konrad was about his BBQ. For instance, rather than smoke the pork shoulder whole for 12-13 hours, he butterflied it and then wrapped it in foil for a few hours after the initial smoking, shortening the cooking time significantly. (He finished it uncovered.) The results were spectacular.
It was also interesting to learn about how competition BBQ differed from home BBQ. He admitted he didn't really like eating competition BBQ. In competitions you only have one or two bites to show off to a judge, so you over-flavor everything to maximize the impact. However, if you did this for something you ate a whole meal of, it would be overpowering. They also use a lot of seemingly weird methods like cooking in fake butter instead of real butter, since the fake butters are engineered to taste more buttery than real butter. Gross.
Over the course of the day, Konrad cooked up a fattie (basically a whole Jimmy Dean sausage rolled in dry rub, smoked, and sliced onto biscuits -- yum!), brisket, pork shoulder, ribs, chicken, tri-tip, and burnt ends (plus biscuits and mushrooms). I never thought I could have too much meat, but I did. It was a good problem to have.
I really enjoyed the day and learned a lot. It certainly didn't hurt that the weather was gorgeous, the company entertaining, and the wine and beer plentiful and tasty. I'm ready to do more grilling and barbequing now. Thanks to Sean (and his awesome wife and my old friend Nickie) for hosting and to Konrad for the great lessons.
Here's Konrad showing us how to prep a full brisket; he separated the point from the flat, trimmed most of the fat away, and cooked them separately.
Part of the brisket being finished in a dutch oven with red wine and mirapoix - basically a BBQ Beef Bourguignon. Crazy good and falling apart tender.
Here's another part of the brisket, this one smoked for a few hours, wrapped for a few hours, and finished on the grill for an hour. Look at the smoke ring!
Konrad had a good tip for getting more ribs onto a grill -- roll them up. The rolls are held together with a bamboo skewer running through them.