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Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.

Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well

Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made

I would call and see what they have in stock in NV. They probably have some 32's ready to go 👍

2nd Robert's suggestion - strongly consider getting a new one. You'll be extremely lucky to find a used one and you won't be saving that much money, most likely. Plus, there's the issue of proper crating and shipping, so it doesn't get damaged in transit.

My suggestion is to buy a new one. These grills hold their value, so to find one at a low enough price to justify is unlikely. Warranty, though very rarely an issue, is not transferable. Dennis is helpful with any Komodo Kamado, but with a new grill, it’s as if he delivers it personally. Sent from my iPad using Tapatalk

I'm in the SF Bay area, and am ready for this. Let me know if you have something for sale and if you're far away, you'll need to crate it up to ship. We'll figure it out. DM me.

Looks lovely.👍👍

Another great result on the KK with two chickens, one marinated with Maple Bourbon marinade, then sprinkled with Citrus Rub and the other marinated with Cornell Chicken marinade. Both came out fantastic, but the overall winner was the Maple Bourbon/Citrus Rub combination. Everyone at our gathering raved about the outcome! \ Sent from my iPad using Tapatalk

My favorite steaks are Flank, Hanger, Strip, Tri-Tip, Skirt, and Flat Iron. They just have more beef flavor than traditional steaks, which I almost find boring in comparison. I've cooked 20X more TriTip over any other protein in my KKs.. It's my go-to for everything, including sandwiches and salads. I can buy Wagyu Tri-Tips raised in Indonesia, which are reasonably priced. They were a staple for my kids growing up..

After the pork loin went over so well last week we decided on pork chops yesterday. Cooked indirect for 45 minutes at 250 then seared a little on the lower grate. They did not disappoint

Nice!

Looks good 👍

Over direct heat, flipping and turning several times. I had the basket splitter in so when I probed for temperature it was on the "cool" side of the grill.

I probably could have trimmed off a little of that fat cap or cooked it longer to render it some more but we are extremely happy with the results. I will go back and buy up any they have left for the freezer. Its called Chairmans Reserve, I've never heard of it but i ;ike it. And they have tomahawk chops that were fantastic too !!!!

and just look at that moisture! 👍👍

If you would like a Duck hanger for a 21" please write my staff at [email protected] and they will take care of you..

I would be interested also for the 21"supreme

One of the local butcher shops had whole pork loin on sale for $2.19 a lb. So i had to throw one in. Cooked at 250 until the IT was 138. Then tented in foil for an hour. most of this went into vac seal bags for quick meals when needed. It is some really tender and juicy posk

I also might be interested in a hanger for a 21" Supreme. I second your recommendation regarding the basket splitter.

I really mean it when I say I love the duck hanger. Everything I cook on it has turned out great and it has become my favorite accessory. As it relates to the 21, he doesn’t have it on his website, but it may be worth a call to ask Dennis. He may have one made at the request. My only thought is the 23 has three spots for hanging and the 21 would be less, maybe only 1. To be fair to that though, a 21 is smaller cooking area so that probably would be ok. I’ve only cooked one thing at a time on mine so far and am obsessed with it. I’m planning on cooking three chickens in a couple of weeks and can’t wait. I’ll be sure to post pics! Sent from my iPad using Tapatalk

@SteveL love your obsession with the Duck Hanger….so much so I placed my order today for my 32”KK. Looking forward to have this new grilling toy in my arsenal and researching recipes and techniques. Regarding the Duck Hanger do we know if Dennis makes this for the 21” Supreme grill? If yes I would like to get their opinion on how well this works with 21” Supreme…… FYI, when I purchased the 21” Supreme I also bought the basket splitter…I would not recommend this option for this size grill as the basket is already pretty darn small! Cheeers,

Hey there @Troble. Did you ever nail an updated Peruvian crack recipe? I have four giant Huacatay mint plants and am looking to cook your pollo alla brasa recipe this coming weekend. I found this description of a sauce from the company that sold me the seeds. Does it approximate to what you have found too? To make authentic Magical Peruvian Green Sauce or "Ají de Huacatay": You need: 1 rocoto pepper , 1 hot yellow Aji pepper - both with the seeds removed!, 1 cup of huacatay leaves, a small sprig of mint leaves, Lime juice, lots of garlic, olive oil, salt. Put everything except the oil in a blender. Blend the peppers garlic and leaves together, adding oil until you get a smooth puree, kind of like making mayonnaise. Add salt to taste.

Mac's photos reminded me of my chicken cook on my 16 last time I was in Italy. It was swelteringly hot and I imagine the KK could cook the chicken low and slow without even being lit! My evening guests were sensible people and I didn't imagine them wanting to stand outside with me while I tended to my cook so I decided to cheat. I got the smoke into my chicken legs by cooking them in the KK in the afternoon. They did come out nice and crispy. I also roasted some peppers and grilled some skewers. A blessing because there was no way I was going to light an oven in my non air conditioned kitchen! The cheat? When my guests arrived I heated, and further crisped up, my chicken legs in the air fryer. Not as juicy as when they first came out of the KK but they did retain a lovely smoke flavour.

I highly recommend! Sent from my iPad using Tapatalk