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Yeah, go ahead and laugh. I did. Until I tasted them. They're going atop vanilla ice cream after dinner tonight. With the KK biscotti I made yesterday. Shake 'em around until they get caramelized yet still moist; the idea is not to turn them into raisins

Fresh Mahi

Thick loin chops stuffed with wild rice and cooked in a taco rack sitting on Grill Grates. Served with sage and brown sugar seasoned apples and onions. A quick and easy weeknight meal. . Stuffed chops ready to go. . Apples and onions. . On Cassiopeia. . Dinner is served. Sent from my XT1585 using Tapatalk

So I’ve been digging into this a bit. There are some interesting characteristics of collagen that I’ve found diving through the biomedical literature. First of all, collagen is not a pure chemical compound, like water or carbon dioxide. There are many different collagens that vary from species to species and even between parts of the body in the same animal. Second, it appears that collagen denatures in the 105-115ºF range. This is under laboratory conditions, which may not be completely apply in a piece of meat. But given that the IT that we tend to shoot for with low and slow cooks (195-205ºF) is clearly higher than that range, there’s probably more to the denaturation of collagen to gelatin in a piece of meat than just hitting a given internal temperature.

Here's a typical appearance, nearly done. One wants the fire to be well on its way to spent, so the walls of the KK are cooking by radiant heat. The skin color isn't as dramatic as other pics here, but this is everyday food for us. We don't eat the skin, or maybe we sneak a bit. What matters is the texture of the meat.

@dstr8 - I've done a lot of fruit on the kamado, but never thought of doing grapes! Thanks for a grand idea. Have any of y'all done cherries! Pitted fresh cherries on the KK take fresh cherry pies to another level all together! Really a wonderful, subtle taste. Grilled cherries also take just plain vanilla ice cream into orbit. But first, grilled grapes are in order.

Well I can't stop cooking on the Komodo, must still be in the honeymoon period I love the way I can light it with the weed burner, it is quick and easy. Tonight I cooked Cedar Planked Salmon. Both halves had Dijon and Brown Sugar but one half I added powdered cinnamon. Everyone agreed the cinnamon side tasted different but we all thought it was fantastic, even ended up with my son and wife fighting for the last piece. Even the dog had a piece and loved it Plated up with Mashed Potato and Sweetcorn......deeeeliisshh!!!!! Hector

@CeramicChef - I particularly liked that last part - "... and then used it as a mixer."

Hey All - yes, it is the sour cherries not the sweet that go in pies! Its getting to be peach season around here and its time to grill some peaches for desert, for cobblers, and pies. Nectarines as well. Watermelon season is just around the corner. Black Diamond watermelons are simply super when grilled. I've grilled a lot of watermelon, juiced it all, and then used it as a mixer. Absolute(ly) lovely!

A little something from the Memorial Day cook: Pork steaks with a home made rub that had some sugar in it Chicken with Lemon and Habanero Marinade

I prefer sour cherries for pies...all things the way my Mom scratch made them while growing up.

dstr, I'm assuming you mean sour cherries, not the sweet ones. Is that correct?

I hadn't originally planned on doing a planked salmon for dinner, but i was in the market and spotted these in the case - Marked down to $4 each - Alaskan Wild King Salmon on its own alder plank! Had to go for it. Did some nice veggie kabobs to go with. Went Asian flavors with the dinner. Bourbon Teriyaki glaze on the salmon with some Yardbird Fin & Feather. Kabobs were sprayed with canola oil and dusted with Lane's Qnami. On the KK, direct, with some alder wood chunks, @ 325F. Finished. Plated with some coconut ginger rice, with a bit of Togarashi. Headed back to the store today to see if they have any more of these. If so, I'll repackage with the foodsaver and toss in the freezer, as it was a nice tasty piece of fish!

Same here, never done cherries, but sounds great!

Here's breakfast, that new batch of bacon is tastyyyyyyyy.

Thanks that was very helpful

Charles, I like where you went with the KK cherry pie thing!

I have always thought I'd like an umbrella like those until I remember I live in Oklahoma where "... the wind comes sweeping down the plain ..." I just can't see myself repeatedly chasing a sail that big in the middle of a cook.

one thing that you will notice is that because the fire pit to grill distance is greater than the standard ceramic, you will never burn food and the moisture due to less air flow will create far moister meats. This looks great! recipe for chipotle sauce please!

Rob

Sounds like a private party at Reef's Bistro - all KK forum members are invited and a few guru members too (we'll convert them to the dark side - LOL). Sent from my XT1585 using Tapatalk

@wilburpan - You had mad cooking skill before you bought your KK. So, learning all about low n slow wasn't a huge leap for you. You'd read up on our posts here and it was a slam dunk from there!

You're killin' me! Next thing you'll tell us is that you have a Par - 3 golf course, too! In a word - Shangri-La!

MacKenzie, or should I say Jezebel! Had another lovely G&T on the deck tonight, as pre dinner warm up. I'll post pics tomorrow of the din-din, as today is the last day of the month on my cellphone plan and I've used up all of my data!!! Living on the edge, baby!

I'll bring the serious piggy - what you want - mule foot, red waddle, swabian, berkshire?? It's good to live where the tasty piggies do!

CC, it's going to require more than a "pretty please" to get your wish. Here is my lettuce.

Yep. House was pretty run down when we bought it [divorce, constant refi and withdraw money, no maintenance, etc.], so got quite a deal, but the tennis court and basketball court were salvageable. The pool, sadly, was not. So we ripped it out and started over, and we added the pool house.

@Pale Rider - an absolutely beautiful setting. Great pics. Thanks, I think … I'm jealous! Congrats on your setup!

I retired from Engineering for a reason! This discussion is making my brain hurt.

Crazy looking bacon, MacKenzie! I waited until this past weekend (Memorial Day) to put out my tomatoes, herbs, and pepper plants, as we still had nightly lows in the upper 30s the first week of May. Been in the 50s at night since, so - fingers crossed - I'm in the clear. Oh, btw, was on the deck last night having a G&T waiting for the KK to heat up, and spotted a female hummingbird in the neighbor's apple tree.

We did have frost last night, there was a sheet of ice on the birdbath. Fortunately I had blankets over the flower pots. This could go on until the middle of June. ;( Sliced the bacon this morning, and packaged it all up. Here is the stack of slices with the ends piled on top. They could go into making a pot of beans. Sliced layed out for vacuum sealing. Looking good to me.:)