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About Rovers2000

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  • Birthday 08/16/1982

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  1. Appreciate the advice. I interviewed a number of folks, including Case and BOWA and ended up going with BOWA for a number of reasons. Signed the contract yesterday so I'm looking forward to the design process.
  2. As I perused the above - I wanted to see if anyone had a specific contractor they'd recommend. While my current kitchen (we moved into our new Great Falls home in June) is fine and a big step up from what I've had previously - I'm in the very early (i.e. planning) stages of scoping out a project that largely entails ripping off the current deck, replacing it with a "3 seasons room", adding an outdoor kitchen and redoing the exterior patio. The first contractor I'm meeting with is Case Design but I'm struggling to dig up reliable recommendations on others to engage. As the outdoor kitchen is
  3. This is a good point. I've done a couple of "big" 16' pies and they're pretty tricky once you start getting near the top end of the capacity of the oven. I scorched a couple crusts early on until I figured out how to really work the oven on the temp side. My MO has been to get the floor of the oven up in the 750-800 degree range, launch the pie and throttle the internal flame down significantly to "set" the crust. Then I push the heat back up and "spin" the pie around to finish it. That said - my advice to anyone looking to take the plunge would be to go with the 16. Its big enough t
  4. We’ve been using ours weekly for over 6 months and aside from some confusion re: how to turn the heat inside the oven down (you turn the dial “up” strangely) I’ve been beyond pleased with the koda 16. I’ve also enjoyed using it to finish sous vide steaks and to roast Brussels sprouts and other vegetables at high heat. I guess ymmv.
  5. This is insane. I was last at the Inn I think roughly 7 years ago (we'd received a very generous gift certificate at our wedding the prior year). We went during off peak (February) and I remember cringing at the 350/night tariff back then. Its a lovely place, and we enjoyed a room with a fireplace and a wonderful view of the water - but there is zero chance I'd even consider it at that current price point.
  6. I'd echo the comments re: Weygandt. Warren is terrific. I just had him put together a mixed case of some of his favorites - and each has been just tremendous. In particular some of the really crisp Rieslings he put in there have been stunning.
  7. I have the ‘16 Kodi and I have been really impressed with it. I added to my outdoor setup and have largely used the recipes that Kenji Alt-Lopez has posted on his YouTube channel. I’ve done Neapolitan pies as well as NY style and both have produced excellent results. It also allows for a pretty quick reload and given we have 3 kids that depending on the day vary in their pickiness - that’s been helpful too.
  8. I will be getting a pint of each. Will be heading down within a week. Appreciate the post or this literally (sadly) wouldn’t have even hit the radar.
  9. Sweet lord...that Corn Gelato with Polenta Crumble and Blueberry swirl is going to cause me to take a drive in from the suburbs for. Holy smokes.
  10. I haven't noticed the above re: the hinge - though I think the BGE redid their hinges a couple years back. I didn't do a lot of comparison shopping between the kamodo's - so I can't speak to kamodo joe. A couple other egg related things: - I ordered mine from the Organic Butcher of McLean. The prices are largely stable since BGE I think is pretty heavy headed on that - but I've supported the organic butcher for awhile and was glad to spend the money with them. I would advise that wherever you order from, have them do delivery and set up vs. assembling yourself (if you go this ro
  11. I've had a big green egg since I moved out to Great Falls in June. I couldn't be more pleased with the purchase. We've done pizza (awesome), pork butts, dry aged steaks, ribs, brisket, clams and lobsters on it - and in my view each has been better from its time over the fire. I don't have a full blown outdoor kitchen (yet) so I bought the acacia wood table for it which has been nice. The big piece of advice I'd give is, if you're going to get one - and you plan on entertaining - get an XL. You won't regret the extra space. As you work on your outdoor set up - I'd welcome thoughts on
  12. I thought the Red Hen did a (unsurprisingly) terrific job with their take out. Same with 2 Amy's though obviously not "fancy".
  13. I've been a member at Sequoia Grove for a couple years. I highly recommend their "Taste of Cabernet" tasting - it was informative and a lot of fun. A couple other wineries that I've enjoyed my visits to: Quintessa, Venge, Larkmead, Caldwell (down in Coombsville but the caves are cool)
  14. Agree with genericeric - the use of bourbon / rum / whatever spirit of the day is barrels in beer should be to integrate the flavors of the barrel (vanilla, etc) and the spirit with those of the beer. A good example would be a beer called Sperryville from Aslin (a non-adjunct based stout they bottled awhile back). Its an imperial stout aged in rye barrels. The rye barrel perfectly compliments the 18% (I believe) stout - making the the whole significantly greater than the sum of its parts. I'm not sure if the issue with Hardywood's barrel program is that the barrels they're using aren't
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