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I was inspired by @remito make some roadside chicken for dinner last night.

The best way to cook beef Zoee lies in the preparation, sometime a day before it finds the grill, a well known fact. The heat part, you have the best cooker out there, how could you fail,.... impossible.

Wooo, slow them horses down now....why would buy something more expensive that might not be any better than something "less expensive". I have numerous ThermoPro's, fantastic items, had them for years and they are guaranteed if they fail. So nothings perfect, I had a couple fail over the years...didn't realize they had a customer sevice number. One day I reached out and explained the failure, immediately a new one was in the mail, wow, I slightly mentioned another had suffered the same demise a year back in the same conversation and lo and behold I recieved two in the mail just for saying so. Some of my guests say they haven't had a bad meal ever at my house, that may may be true, it could be experience or it could be that dang THERMOPRO. For a quarter of the cost, the same same size and it fits so handally in one's hand, why wouldn't you...it's a no brainer. Maybe we should have a quick draw, you know the fast gun stuff, but with Thermometers, I think I'm pretty confident where I stand, have for years. Check it out, it's just a click away.

Just remember, any time you ask for tips you'll get a lot of them and you'll need to figure out which ones work for you. That's why BBQ forums are full of references to Try-Tips. I'll see myself out...

I use this in the house and when making BBQ, its great https://www.thermoworks.com/thermapen-one/

Two completely different methods for those cuts of beef. For a thick steak I reverse sear. 225 degrees indirect. Once I get to 115 degrees internal I pull it off to rest while I am getting my coals really hot. Rest for at least 15 minutes so the internal temp stops raising, you actually want that internal temp to start dropping. Then, on the lower rack, sear it really good. You will love it. For brisket you want a temp of 250 indirect, just foil under works great to act as a deflector and to catch the drippings. Get the internal temp in the flat to about 165 then wrap in butcher paper (uncoated brown butcher paper) and then put back on until your internal temp get to about 202. Probe from the side not the top. Probing tender is more important than the actual temp, every brisket is a little different. Once that is done wrap the brisket in foil, leave the paper on, and put the whole thing in foil and put it in a cooler covered with towels for at least 4 hours. Then pull it out to rest on the counter for awhile as it will still be extremely warm. Those are the basics. Everyone does it a little different but start with that and you'll be a master in no time. Also, for both cuts I use Meat Church's Holy Cow. It's my go to for beef. Yardbird for poultry and Bad Byron's Butt Rub for anything pork. Those three are my personal favorites. Hope that helps, always start with the KISS method and adjust as you learn

Haha, that’s hilarious! 😄 Even without a thermometer, that “cheat sheet” seems like a fun way to estimate cooking times. I might have to try it next time — although I’ll probably still double-check with my thermometer just to be safe!

I usually go low and slow for brisket, then finish with a quick high sear. For steaks, sometimes I do a reverse sear. My favorite seasoning is simple: salt, pepper, garlic powder, and a bit of smoked paprika. Letting it sit with a little olive oil before cooking really brings out the flavor

Thanks everyone for all your advice and suggestions.

For particularly tender cuts like filet mignon, you can also try to sous vide the steak to warm/cook it, then do a high temp sear just to add a crust for texture. I've also done tougher cuts in a balsamic marinade (balsamic vinegar, water, garlic, and whatever spices I'm in the mood for), the vinegar starts to break down the meat and makes it more tender while adding some fun flavors. And flavorful cuts like a ribeye can handle a light rub.

For all kinds of beef, salt, pepper, garlic is hard to beat. Brisket is always best low and slow, i like anywhere between 225-275. Steaks I like to cook hot and fast, direct. 600-650, lower grate, 3ish minutes per side for a 1.5” ribeye. Sent from my iPad using Tapatalk

I like the unexpected stuff. I usually do pulled pork (using pork loin instead of butt since it's a lot less greasy and much smaller for my small family - plus it's a little dry so it pairs well with a Carolina-style vinegar sauce) or dry rubbed ribs but some of my favorites were a cheesecake and TNW's baked Brie.

I'm a gadget guy so I like using my FireBoard and Pulse, but the ThermoWorks RFX came out just after I committed and I may have chosen them if I had to buy new today. Still, with a decent UI both for local access, web, and phone the FireBoard is pretty nice compared to my previous Stoker (now out of business) where I had to build my own web UI.

I second what @5698k (Robert) said. Thermoworks rock. Accurate, instant read. What more do you need? There's a whole different discussion about "wireless" thermometers for the rotisserie. More new ones coming out all the time.

Thermoworks has the best meat thermometers out there. They’re on the pricy side, but worth it. Sent from my iPad using Tapatalk

I’ve been looking for a good meat thermometer because cooking meat perfectly has always felt a little challenging for me. I want to make sure every meal is cooked properly and safe to eat. I’ve checked out several options online, and while many have glowing reviews. I’m still not completely sure which one would be the easiest and most reliable to use. Alpha Grillers Meat Thermometer Digital https://www.amazon.com Alpha Grillers Meat Thermometer Digital/dp/B00S93EQUK AMMZO Digital Meat Thermometer Digital https://www.amazon.com/dp AMMZO Digital Meat Thermometer Digital/B00S93EQUK?&linkCode=ll1 Has anyone here bought a meat thermometer for home use? Which one do you recommend? Can this prove to be effective, or are there better ones to compare it with? Thanks in advance.

Hey everyone, I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket. I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts. So, how do you all cook your beef on the Komodo Kamado? Do you prefer low and slow for tenderness, or high sear and then rest? And what’s your favorite seasoning or marinade that really brings out that beefy flavor? Would love to hear your methods I’m always trying to improve my grilling game! Thanks,

Hey everyone, I’ve been really enjoying my Komodo Kamado lately and I’m curious to know what everyone’s favorite go-to recipes are. There are so many amazing things you can cook — from slow-smoked ribs to pizza, roasted vegetables, and even desserts! I’d love to hear what dishes you make most often and what temperature setups or accessories you use to get the best results. Do you prefer low and slow barbecue, or do you like using it for quick high-heat searing? Let’s share some recipe ideas and tips to inspire each other!

Is it still available?

Thanks, @remi. I did find my copy of it. For others who haven't tried it - it's damn good chicken!

What @tony b said.

https://komodokamadoforum.com/topic/2505-roadside-chicken/

I hear yah. I haven't made roadkill chicken in ages. I'll have to dig in my files to see if I still have the recipe for it.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.

It was 2kg of roadside chicken here tonight, done with boneless thighs. Haven’t done that one in a while and the kids love it. Served up with some simple coleslaw, a yoghurt/cucumber/garlic thing, and bread and wraps. Winner winner chicken dinner.