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Use code "LUVDAD" for a $50 discount. Brings the price down to $129 with free shipping from www.anovaculinary.com

Yum! I love to cook steaks sous vide. I currently don't own a Kamado (yet), so I've had to improvise when it comes to the sear. Have you seen the Searzall before? I bought one a few weeks ago and love it. It's an attachment that goes on the end of a Bernzomatic TS8000 torch that turns the intense blue flame into a wider infrared burner. Since it's hand held, you can evenly brown all sides of the meat, especially the more oval cuts like a tri-tip. The biggest advantage over a hot skillet or grill is the intense heat (several thousand degrees). Only the very surface is browned. You won't get that thin layer of gray overcooked meat. And since the fuel is fully burned in the housing, the torch taste is eliminated. I am in no way affiliated with the company, just a happy customer.

looks great!!!! I am hungry...again

CC, what a fantastic cooking lesson for your nephew and it couldn't have been any more successful. Beautiful meal, well done, pat yourself on the back BTW, it looks and has the texture of med. rare but little does he know it is fully cooked.

As not to confuse.. This is NOT a Komodo Kamado It's a Richard Johnson Kamado. Dutch Oven Chicken

Mad Max Turkey

Boston Butt on the KK.

Chicken thighs and boneless chicken breasts on the KK.

Happy Memorial Day, have a good summer! And best regards and thankful thoughts to all military and their families.