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This must be the year for Christmas Rib Roast. Smoked (apple & cherry) a smaller (4 pound trimmed) boneless rib roast this year at 200°F, then seared for 7 minutes total at 450°F. Covered and held until it reached 128°F. Served with farm-style green beans, three cheese potatoes, and a 2008 Spottswoode Cabernet.

Merry Christmas. Santa delivered two primes, a 9.5 and 8.5lb so both were cooked on the 23 KK. The first on the 24th without a sear but cooked at a variable temp, the second with a sear on the 25th. Both tasty, and were festive meals for all, each a bit different but easy work when finished on a KK.

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Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve

I managed to use up half of this 22kg squash (galeux d'Eysines variety) for my New Year's party vegan dish When I piled it all into my double bottomed pan in the 32, I started to regret not having bought a 42. Luckily it all cooked down nicely and, with the addition of some cooked grains and romesco sauce, it was a real hit on the night. Meat eaters found solace in this pork paella, cooked in my greenhouse to stay out of the wind. And yes, @tony b, there was soccarat!

It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork, then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast.

Sausage. I've made this recipe from Porter Road before, however I found it too Garlicy and salty so today I trimmed it down to something less overpowering, it's called Garlic and Parsley . A few alterations were done by adding Jalepeno and Fire Roasted red pepper to the mix. Now although the other recipe was well recieved this was more on par for the course, it settled in well for both a dinner and something for a sliced hors d'oeuvre. Pictured minus the production from raw cased, to grill, to chill, and presentation. It's a keeper, and it was accomplished on a offset cooker maintaing a low fire at 150-175 degrees F with outside temp of 35 F.

First time. It vastly exceeded my wife's expectations. A simple honey bbq rub was applied.

Spinning a cow An hour later…

Lately on my internet feed an advertisement for Katz's pastrami has been following me, rather than ordering I decided to make my own. Since it is a weeks long prep soaking in a brine comprised of many spice ingredients and aromatics along with Praugue Powder better known as Curing Salt#1 I knew it needed a controlled and reliable steady cook, one I didn't have to continually watch over...the KK. This was the tricky part for me, the video I followed instructed one to add 4 Tbls of this Backwoods pickling mix that had curing salt as an additive. Now this didn't help, I didn't have this product but only Curing Salt on hand and if you know amounts are critical when using this product. As a safety concern an internet search was conducted leading me to Amazing Ribs.com where a formula plug in showed the ratio of meat weight to H2O giving the recommended amount of CS to use in grams which was approx 1 Tbls. In a liquid suspension you are allowed to increase the amount safely however it will affect the time your meat soaks in the brine as shorter, it was a unusual balancing act so I stayed with 1 Tbls for 1 gal at a weeks duration. Yesterday was cooking day, starting with a full basket knowing this 4.25 lb brisket piece would require at least 7-8hrs of cooking time I dialed the KK in for 250F on this cold 19F degree day. It took approx 45 mins to settle in, I placed the meat on and watched the temp off an on for an additional 1/2 hr. Nothing moved, 250 was holding quite well, so I had a few hours of errands too run and out I went confident it would be where I left it when I returned. To make a long story short, it was not only at 250 upon my return, it remained there throughout the whole cook unencumbered by any more adjustments for what took approx 8 hrs total. I wrapped the brisket point at 160 degrees tightly in foil once it established a bark and ended by probing for tenderness and pulling at 208 degrees. Quite an ordeal of waiting a week but a rewarding event to have such a smooth consistent cook throughout. Now I didn't use any billows apparatus, just a few chunks of oak tossed on top supplied a long sufficient smoke, that's it. You can either slice it thin on a slicer or cut it with a knife, bear in mind straight it may be a little salty otherwise steam in pot with a little water although you'll loose the nice crust. Served here on a Chibatta roll with dijon and cheese, red bliss dill tata salad and brocolli salad.

Beef Bourguignon a la KK proxy. So how does it relate to a KK cook you may ask? From Christmas I saved the separated 3 bone portion of the Prime Rib cooked on the KK and added it the BB mix in preparing on the stove. The 2 1/2 hrs spent softening the Chuck roast to fork tender with these bones added to the gravy flavor. Now if it truly added to the mix I couldn't say definitively, I've never made the dish before but I do have to say it was really good. The pic is all that remains from Sundays dinner today, our guests took home a plate each leaving what was left. Served over Linguine. By the way, I won't make this dish again, way out of my element...and although my guests thought it spot on I found it had too many steps and took way too much time.

Well i typically do prime rib but we went in a little different direction this year. Started with an 18 pound brisket then a pair of 14 pound turkeys And of course there was bread

Here's my latest contraption combining the Meat Hanger frame and Charcoal basket's heat deflector support frame. They are held together using tensioning hooks and stainless steel cable. I have only put it up together last Friday and will be testing it today. Hopefully it holds!

Ha ha. No bread but I did make squash ice cream for 50. It was divine with a squeeze of pumpkin seed oil.

But but but where’s the bread !!!!!

I got this from one my kids for Christmas, I thought it was very insightful knowing where their fathers head is at most times and how it works. No, not the can but the mini BBQ Weber. It's actually a salt and pepper shaker, the two pieces hold together with a small yet strong magnet and snap back together after use. Wouldn't it be nice to have one as a KK I was thinking, just a thought. The only problem might be the tiles being so small, could your elves handle such a delicate item? Well, anyhow I wouldn't mind if it was made out of plastic, I'd have one on each end of the table.....it would look sooo cool. My kids say,,,,Dad nobody says cool anymore, but I say I know that's what they're thinkin and say no more.

Tee hee. Popped back to take a look at the forum after a bit of an absence. Good to see you are all as silly as usual! Best of the season to you all.

Chilli on the KK with cast iron ware and some natural smoke injection. It was a Kent Rollins recipe, great base I like to expand on just a little. One pic with a flash, the other without.

Almost done!! Sent from my iPhone using Tapatalk

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.

"Ask and you shall receive," said the Genie to Alladin. The changes I made were the amounts of fresh garlic and parsley. For 9lbs of meat I used 57 grams of garlic and 60 grams of parsley. I also used some glass jar Fire Roasted Red Peppers diced, about four good size for color and 1 lonely Jalepeno without a friend from the frig. No squash. The book has versions of bangers and other related American renditions, a good starting point. I also used some Pink salt #1 since the weather was chilly, the appropriate for the poundage. 1 level teaspoon/5lb

I'll see your Honey, and raise you 3 other flavors. They're all white qundoy, yours is Gold, that doesn't mean it counts for triple.

Yah, so once upon a time I visited this store in my area called Ocean State Job Lot, where some days unique and mysterious items come in. It's a store carrying items as they describe as overstocked, fire damaged or items the manufacturer is no longer offering in stock or doing well in sales... kind of a clearence. There maybe a list more contributing to this destination shelf, but if your looking around, you sometime stumble upon a piece of gold otherwise known as a bargain. I actually bought one 2 weeks ago, a 64oz/2 liter jug of Peri Peri marinade and I was impressed...the cost was either 3 or $4.99. It preyed on my mind for two weeks here and there, I finally got out my chair and went down for more, seeking the same offered of a different flavor. I found a Cuban Mojo Sauce and a Boubon Hatch Chilli both 64oz. Too my demise I was looking for The Green Hatch Chilli sauce I remembered, alas it was all gone. Currently on line from this producer a 12 oz jar of some their other sauces are $8. I believe they're manufactured in Texas, but might have moved to Neveda. Today I used the Mojo sauce, set the KK up for hanging two thick cut pork chops marinated in this sauce to see how the KK performed in this little experiment and how the sauce was. I didn't have a hanger for the KK, generally all cooks cooks of a hanging persuasion are in my drum smoker, however that was way across the yard and the KK is always within reach. The pork was great, moist, flavorful and didn't disappoint...I only wished I had marinated it a bit longer. Cuban mojo sauce if your unfamiliar with, has a vibrant tasty flavor consisting of cumin, citrus sour orange, corriander olive oil, garlic and other spices. SO, if your living in a northern climate unable to visit the islands head on down to the store and buy yourself a taste of vacation and imagine the the palms swaying while your watching snowflakes accumulate in the driveway. Yum...............................!

Sufferin Succatash that's alot of squash!

Doing Christmas a bit differently this year. Garlic, thyme, rosemary and oregano mixed in the butter, I cut the bones off and reattached on the spinalis side, unfortunately I have to take it to medium, but otherwise I’m looking forward to it! Merry Christmas everyone!! Sent from my iPhone using Tapatalk

Those look really tasty @Tyrus! Care to share the recipe?

If you have any squash remaining I'd like to give you this meal starter squash soup recipe, it's good, and better yet so easy...a definite crowd pleaser. However before I give it to you it comes with a story, It began with my wife and I were vacationing in the Berkshires, while there we like to visit a number of antique stores along with this one particular Goodwill. So we enter the Goodwill, she goes her way and I go mine. 20 minutes later we cash out, I find a small recipe book and she finds some forks,knifes and spoons Later that day into the evening we're having dinner in a restaurant at a place called Pleasant and Main where we begin our meal with a squash soup, coincidentally the same one as featured in the book I purchased earlier in the afternoon. My wifes silverware turned out to be the real thing and she cashed them all in for $400. So who's the winner here...that's right "moi" because this recipe was destined and it keeps on giving every time I make it, where hers was only a one time pay off. Now although the recipe calls for Butternut, who knows you might be able to use the one you have. Kind of like love the one your with, an old song...it all works. A couple of changes from the original recipe, step 3 you can skip if you have a magic hand blender the plug in kind or you can't read the recipe because of the flash spot and the marscapone can be substituted with Philadelphia cream cheese if it's hard to find. The're both very similar almost to taste. You can also substitute fresh parsley instead of chive I have a Morrocan chicken soup made with Harrissa and cilantro you might like, but for some reason I really don't think you need any help. Most importantly, I haven't made this with Cumin, I substitute cinammon instead and only 1 tablespoon is enough for me.

What kind of squash did you use, my guess is butternut. Nice color, almost could be mistaken for coffee in appearence, No small task Tekebo, knowing your desire for originality it doesn't surprise me it came out well. I would of gone to the market and looked for frozen pudding, passed it off with a story saying it was an ancient Egyptian favorite and served it with walnuts. My compliments, we're actually not that far apart.

This is true, but that does not mean it is useless information. It indicates the temperature the food is actually "feeling" due to it's own evaporative cooling. This opens up an entirely new way of managing a cook. Although not that practical in a KK, you can start with a high "oven" temperature, than dial it back as the cooling cloud around the food dissipates to avoid overshooting the desired internal food temperature.

I have six in the freezer right now. I've been buying them for years. I don't get as fancy as @tony b suggest, but a good dry brine and rub, pecan and manzanita wood, pulled at 132°-135° and rested is hard to beat. If I want to impress someone I'll cut them a single bone - double cut. They're almost 3" thick!

Top shelf, slim pickens when I went last,, although I suspect most wouldn't have need for such a large bottle or recognize the end use grill wise. Thanks Toney, After my purchase I did the same. I did check the date on the bottle and it hadn't expired. I also checked some of the ingredients, one being vinegar a long time preservative on it's own so I felt somewhat assured it was a safe purchase. By law anything past the date has to removed. As a side note I've been using the Peri Peri marinating larger batches of chicken thighs for like two days. I then remove them and package about four per vacum seal bag for when I need them. Thaw for a quick and easy meal, marinated ahead of time.

Wow, what a fantastic cook. 👍👍

That is a very impressive squash. It all looks delicious.

That would be us, we are holding the fort down anyway we can. Season's Greetings to you too.

Pebbles, they will shake better.

I think that would look really nice in bronze! Sent from my iPad using Tapatalk

Very nicely. I started the cook about 11:00pm, left it alone overnight at about 200-225. Raised the heat to 240 early morning. Wrapped it in butcher paper when it hit 168 internal, stayed on the smoker for another few hours until it was probe tender about 200-205. Moist and smokey.

Kids requested pulled pork- made do with some boneless shoulder from the local organic supermarket…. It was no Boston Butt but still did the job!

Got everything I wanted to get done today. I was able to fill in all the cracks. Got the gasket installed. Gave her a good wipe down and in the process noticed a few cracks that need to be filled and 2 tiles that had cracks in them that I didnt notice the first time around. Just going to leave those there as they are not noticeable. Called Dennis and he was able to walk me thru the adjustments to the front draft door to get it to sit flush. It is almost perfect. May need to tweak it a little more but not much. Here are the before and after shots. Been a long road but happy with the result. Burn in is set for Wed which means the first cook is a brisket next week. Before FINAL!!!

Nice work, looks delicious

Looks great !!!!

I'd eat that!

Thank you @Tyrus!

Great looking sausage !!!!

Doug from the Naked Whiz and a very early supporter of Komodo Kamado, does the best BBQ product reviews online. I always suggest starting there. https://nakedwhiz.com/productreviews/ultraq/ultraq-1.htm#features

For those who missed this fantastic "restoration" https://komodokamadoforum.com/topic/7535-hammered-kk/

Nice looking recipe @Tyrus. I turned the second half of that humungous squash into four different sides and my husband used the very last chunk to make soup but he did not have the benefit of your recipe. I will see if I can outdo his efforts when I break into one of the much smaller squashes from my harvest. Depending on how it turns out I might back your wife's silverware for the win!

This has reminded me of one of my favorite dessert recipes, a s'mores pie which uses Ras El Hanout in the meringue from the book Wild Sweetness by Thalia Ho. I made it a couple of years ago for Christmas and my family still asks me about it. I need to make that again sometime soon I think

After all the work you did on that kk i would hope you dont give up on it and sell it that for sure down road you will be kicking your self for doing so.. in other words dont sell it

I think I was married to that lady once........................