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one very good technique with squid is to open them out after you have cleaned / deskinned them, and then very lightly crosshatch the inside face at half-centimetre intervals. This allows the squid to curl beautifully on the grill, also keeping them tender and avoiding any buildup of 'fishy' juice on the inside. It also allows any marinade or seasoning to cling better to the squid. The other thing I like doing with squid is dressing them aggressively with lime / chilli / cilantro and treating it like a salad...

TY dstr8 - taco aren't just for tacos. I've even made breakfast tacos that had a bacon weave taco that I used the rack to form the bacon into a taco shell shape. Reef's Bistro

Didn't have a bottle of wine although I'm sure I had a mixed drink or three - how else does one get anything accomplished around the grill Reef's Bistro

Here is today's rotisserie chicken on the grill. @375F and 1 hour 20 mins later. Just as expected it was very moist.:)

For our first wedding anniversary, my wife and I took a trip to Italy. It was the first time for both of us. One of the meals we had was in Murano, which is well know for its glassmaking tradition. But what I remember most from that part of our trip was eating a plate of grilled squid. It was very simple: squid, cleaned, grilled, and seasoned with salt, pepper, and some lemon. So simple, yet so delicious. It’s a meal that I still remember even though it was more than 15 years ago. We were at the Korean grocery store picking up food to do Korean BBQ. At this grocery store, I always stroll through the seafood section even if I’m not intending to get any seafood. I noticed that they had fresh squid for sale. I picked up three of them, to see what I could do with them. Here’s the squid. As it turns out, cleaning and prepping squid is pretty simple. The first order of business is to cut the tentacle end from the body. I made a cut between the eye and the tentacles. Once I did this, the guts came out easily. Then I rinsed the squid under running water, to rinse away the ink and any slime from the inside of the body. The bodies have a long thin bone in them. It looks clear, almost like plastic. You can just grab it and pull it out. The bodies are also covered with a thin skin. It’s easy to peel the skin off. Once the skin is off, the fins can be peeled off the main part of the body. Some people say that removing the skin and the fins isn’t necessary. I took the skin off all the squid bodies, but I left the fins on two of them. For the tentacles, there’s a sharp beak in the center. This just pops out. After I was done disassembling the squid, I patted them with a paper towel to make them as dry as I could. Then I sprinkled some olive oil on them. Cook the parts on the grill at high heat. I once posted a picture of Smaug cooking just four hotdogs. Cooking just three squid is equally ridiculous. Sprinkle some salt and pepper on them, and add a drizzle of lime juice (we were out of lemons), and you’re done. These squid were really good. The one thing I didn’t anticipate was the development of a slimy juice inside the bodies of some of the squid as it cooked. The juice that developed had an interesting taste to it. If you like the green stuff inside a lobster, or uni (sea urchin sushi), this stuff tasted like that. I think it was a result of me not rinsing out the squid enough. The fins were indeed edible, but not as nice as the body. It was a little tougher. I’ll definitely be doing this again, although next time I’ll be sure to rinse the squid more carefully.

There was a cool Post on grilled Red Grapes and someone mentioned Cobbler. This recipe is a go-to for us. Got the recipe from Man Cave Videos. We even made a Berry Cobbler with Strawberries, Black Berries, Raspberries, and Blue Berries. It is killer. Recipe: Man Cave Peach Blueberry CobblerIngredients: 1 cup flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups peach slices 1 cup blueberries 1 tbsp lemon juice 1 stick of butter, melted Ground Cinnamon to taste Directions:Preheat your kamado to 375°.Wisk together the flour, 1 cup of sugar, baking powder and pinch of salt until smooth. Set aside. In a small stock pot or sauce pan, combine peach slices, blueberries, lemon juice and the remaining cup of sugar and bring to a simmer and then let cool.Pour the melted butter in the bottom of a 9x13 baking pan. Pour in the batter mixture into the pan on top of the butter (do not stir.) Pour the fruit mixture on top of the batter in the pan (do not stir.) Sprinkle ground cinnamon on top of the fruit mixture.Place in the kamado grill and cook for 40-45 minutes or until done!

I am looking forward to giving my daughter away in marriage on June 24th. She loves my lamb shoulder from previous kamado cooks. So I have committed to cooking 8 Square cut lamb shoulders for her wedding reception on my recently purchased 23" Komodo (boz-lo). I would like to start cooking all 8 shoulders the evening before the wedding. My question to you great & helpful Komodo chefs is how many 9 lb. shoulders can I fit on the 23"Komodo at the same time and still cook them efficiently and timely for a lo & slow cook?My goal is to have warm lamb ready for the wedding reception Friday evening & still be able to walk my daughter down the isle early Friday evening. I have a fantastic lamb recipie which I will share with you all later. So I would soo appreciate anyone's tips & suggestions to pull this cook off. Including how to best set The Komodo up for along 225-250 lo& slow cook.

Thanks forum members for your input. If my memory is correct the 9lb shoulders(yearling lamb, not mutton) are approx. 9-10" square give or take an inch.- Don't believe I'll use the lower grate, except for drip pan. Should I set the ceramic heat deflector on the lower grill with the drip pan on top ? CC- I believe you made a good estimate of 4-5 shoulders on the main & upper grills. Thank you for your wedding blessings, she has waited 32 years for this moment! (Off subject- I camped last year in Chandler, Ok.& shared my kamado BBQ lamb with fellow campers,did not last long. Anyone out there done much with lamb shoulder Q ?. Tony, I've done several dozen lamb shoulders over the last 5 years, & have never deboned because they have always turned out delicious, but it would allow me to cook more shoulders at 1 time. Does anyone have an approximation of cooking time for 5 shoulders on the 23" Komodo ? I normally cook my single shoulders for 10-14 hours, try to pull at205 deg. IT, cooking at a grill temp of 225-250.

Sounds great but I think that second cup of sugar could be reduced greatly.. We tossed all our refined sugar the first of the year, now are using maple syrup and honey as our go to sweeteners. But of course, I have some white and brown sugar hidden from the wife (for business. LOL)

I'm in the process of buying the adjustable air pumps from a wholesaler. When I get that I'll have a price. I have 50 pieces arriving later this month. I used chips but pellets will work fine I'm sure.

@Boz - are they de - boned? If not, see if the butcher will do it for you (or do it yourself if you have time). But either way, see if the butcher will give you some of those elastic mesh bags for holding them together (better than twine). You will be able to get more on the grill and they will cook faster if de-boned. The mesh bags will allow you to slater the insides with tasty seasonings before bagging them up. Best guess - de-boned, 5 on the main, 3 on the upper. Bone in - probably 3 on the main and 2 on the upper. I wouldn't recommend using the lower grate, as those will cook faster than the rest, which means completely unloading the whole, very hot, grill to swap/rotate them mid-cook (or to just pull them off when done) - PITA!

“Here’s to alcohol: the cause of, and solution to, all of life’s problems.” - Homer Simpson

Let's add a rotisserie chicken dinner to that post. Served with Harvard Beets and boiled potatoes.

Not great photos but thought would share 2nd rotisserie cook. Last week experimented with chicken but today leg of lamb rubbed in Rosemary and garlic. 30mins at 120 then 1hr at 190. Was great and enough for sandwiches tomorrow. Next week shoulder of pork over roast potatoes in a baking tray. Should be great

I hear ya. It gets pretty windy here (as it does at many tropical places full of umbrellas), and I expect to watch this thing carefully. What we don't have here is tornados or anything like real hurricanes. I have it sunk below the patio on a four foot concrete post base. It was delivered with two 90-pound steel plates (which are supposed to help it withstand 50mph gusts), but my builder estimates we more than tripled its mooring weight. I am under no illusions about a severe storm though, so we try to practice the habit of cranking it closed every week in the summer (when it almost never rains) and every day we use it in the more unpredictable months.

Maybe we each used little spoons.