Beeps

I have such fond memories of cooking turkeys on my KK. Here's the link to my first efforts, they turned out well! (need to do it again) http://www.komodokamado.com/forum/viewtopic.php?t=3324

Thanks for the tips, guys. Current favorite recipe for burgers: 1/2 lb pound brisket 1/2 lb pound flank steak 1/2 lb short rib All into a grinder or food processor. After meat is ground, mix in 2 tablespoons red miso for umami madness, and form into 1/4 lb patties. Sorry I don't have a finished burger photo, they don't last very long.

I had wrapped mine in foil for a while to keep it clean of drips and juices. Due to the sheer amount of use however, it became a nuisance to re wrap foil to keep the heat deflector 'clean'. Now mine is a beautiful black just like the rest of the interior. I flip it over after cooks, with vents wide open to burn off the bits. I think being lazy was my motivation

Been a while since last post, been cooking a lot here's a catch up post of some cooks! Thanks for making these forums informative and fun guys. Pork Loins with Homemade Soy Marinade! (and one wrapped in bacon) Fresh Tuna Steak Sear with Honey Mustard Glaze: Chicken Mojo Criollo @ 225 degrees for 2 hours (Homemade marinade ala Gary Wiviott)

Thanks mguerra, per your post was delicious:

I have done a couple turkeys, I agree with using the stone. I spatchcocked the birds but have not tried the bird intact. I can't comment on the whole bird. With spatchcocking, the cooking time was surprisingly fast, gravy is smoky to echo mguerra. I personally like it, but my wife doesn't. Here was my post: viewtopic.php?t=3324

Reverse seared some filets!!:

Hey! Another Bay Area KK! I'm sure you'll be fine. I was nervous at first too, and my wife thought I was nuts. But it's pretty easy to get going and it was a lot of fun for me to experiment and practice. Everything that comes off the cooker tastes great! There is a lot of good info here on the forums for you. Congrats on the cooker!

These look delicious!! I have to get around to doing pizzas. Noob Question: How long does the stone take to heat? Looks like a pretty good fire going underneath, full basket?

First Brisket! Used Claude's Marinade on a recommendation, left it on overnight, first time for that too!: It turned out pretty well. The ends were a bit dry but not the middle. Practice makes perfect Here might be a different off the beaten path item, Soup! I started with a 2/3's heirlooms with 1/3 romas: You know what's coming next! Smoked and grilled them until soft At this point softened up 1 onion finely diced with 3 cloves of garlic, added 2 cups of chicken stock after translucent, brought temp up and added tomatoes and took off the heat. A minute with the hand blender made this: Garnished with a bit of cream, pepper cherry tomatoes and thyme. The brisket was ok, the soup was amazing! Nice smoky flavor with the tomatoes.

Tried out Sanny's post and it was wonderful!!! (Salmon is my favorite) Thank you for posting, I have tried Pyro's sauce and it is fantastic: Nice TV Remote, I know (Bacon and Brussel sprouts and mushroom risotto!)

Larry: Your birds looked beautiful! I'll have to give the soup recipe a shot with the remaining bird leftovers that I didn't dump some Sweet Baby Ray's on. mguerra: I liked the looks of your recipe, I'll have to give it a shot next time I do turkey. Sanny: Isn't Cook's Illustrated awesome? I love that resource. Thanks for sharing all, hope you had a wonderful day!

I only had the chance to take 2 pictures in the fray: Here's when I cracked the lid about 30 mins in to check temps. I was afraid I was going to need to double stack the birds, but 2 15 lbs fit with no problem: Leggy goodness, meat was about the same as before, moist and tender: Thanks for all the help. I hope everyone had a wonderful day. I think next I will try pizzas!

LarryR, I'm not sure why I didn't think of that. I'm going to dig around to see if I can't find a pan, that's a very simple solution. Mike: I think the original post can be way better, thanks for the feedback. I'll update my post. Where part = Tablespoon so: 4 Tbs Thyme Leaves 2 Tbs Sage leaves 1 Tbs Rosemary Leaves 1 Tbs shallot chopped (or 1/2 small onion) 1 Tbs lemon zest 1 Tbs dijon mustard For the above, 2-3 gloves of garlic. If doubling the recipe, 4-6 cloves of garlic to taste. Depending on your bird size you may need to make more, which is what I had to do, so that's why I put it into parts. I think that backfired on me and certainly hurt the clarity of my post. I got the recipe from Cooks Illustrated where I could not link the actual recipe as I subscribe but they do not allow links to recipes outside their forums. Maybe I can copy and paste but I'm not sure I'm breaking rules. I'll email them. It's fun stuff I just dumped my birds into the brine!! Pics inc.

Congrats on your cooker, looks amazing and so do your ribs!