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TY everyone it's a fun ride for sure. It was a first event. I wanted to support it so hopefully they do it again next year. . After seeing what people were turning in for the BBQ cook-off - Yea I could have done that. Next year I'll take Prometheus there and show them what a little grill can do compared to the huge grills they were cooking on. They were cooking 5 of everything so they could pick the best one. Get it right the first time and you only have to cook one of everything. Reef's Bistro

I'm fairly new to grilling. It all started a little over a year ago when I was invited to a colleague's house to celebrate his 40th birthday. As he was giving me a tour of his house, he took me to his backyard to show me his baby. There it was A BIG Green thing which I had never seen before. He said it was a grill which he and his wife frequently use to make the most delicious dishes. He gave me an overview of ceramic grills in general and I was very impressed. When I came home, I told my wife about it and I could begin to see the light of redemption at the end of the tunnel. Redemption? Well, let's say 4 years ago, I purchased a charcoal grill/smoker from Lowes for about $400 and two weeks later decided to invite a few friends and relatives to come eat some of my ribs, which, by the way, I was going to try for the very first time. I purchased 9 slabs of St. Louis ribs AND I burned them all! It was a total disaster! So, when I saw that big green thing at my colleague's and heard all the wonderful things about, I thought that was going the grill for me. So, I did a little bit of research and in the end, I opted for this extra large black oval thing and suddenly, I was on prime time! After some Youtube videos on how to cook the best ribs on that black oval thing, I decided to cook some ribs. My goodness! They turned out to be totally amazing. Some folks even said they were the best ribs they had ever had. I, now, have been grilling on my oval for about a year and I love it! So, why was I recently looking for a new grill? My wife and I are throwing our son a birthday party at the end of June and the plan was to have everything catered, but three weeks ago, my wife changed her mind, which she has a right to, and instead wanted us to cook for 100+ people. She said we could invest in another grill and so, I decided to do some research. As great as my oval is, I wanted to try something different. I started looking at the big green thing and also the big red thing. I decided that I would get the big red thing, but I also would also have to get a custom table for it. While I was reading some online articles and watching videos about the big red thing, I stumbled into the Komodo Kamado grills. My first reaction was why pay so much for a grill? Then, I started reading more and watching more videos and I realized this grill was lightyears ahead of the so-called competitors. I'm very happy with my oval and will continue to cook on it for years, but I must concede that this grill, based on what I have learned, is far superior. At first, I decided that I would get KK 23 in bronze metallic, but I was still feeling guilty about its price. I called Komodo Kamado to ask some basic questions and Dennis answered the phone and we spent about 20 minutes on the phone. The support is out of this world! I think Dennis and I had spoken 7 times before I finally decided this past Friday to get a KK 32. Initially, I wanted a bronze metallic, but it was not going to be delivered in time and so, after talking to Dennis again, I picked an Autumn Gold Flake. Now, I think I even like the Autumn Gold Flake better than the Bronze Metallic. Here are the details of my order: 1. 32" Big Bad, Autumn Gold Flake A6901A 2. Pair 32 BB - Stainless/Teak Side tables 3. 32” Big Bad ~ Sunbrella cover 4. 32” Big Bad ~ Basket splitter 5. 32” Big Bad ~ SS Rib Rack 6. 32” Big Bad ~ Drip pan Double 7. 32” Big Bad ~ Baking stone 8. 32” Roti Cradle 27” x 10” 9. 32” Big Bad ~ 8" Roti reducer 10. 32” Big Bad ~ 6" Roti reducer 11. Teak and stainless Grill grabbers 12. 40 lbs CoCo Charcoal 13. 40 lbs Coffee lump Charcoal Now, I can't wait to get my new grills!

I haven't made baked beans in a long time so here goes. In with the beans are 2 poblano peppers, some Tabasco, ends from 2 batches of homemade bacon, onion, garlic, mustard, brown sugar, Oro di Parma cider vinegar, molasses, beer, next time I'll use Guinness and salt and pepper. Just about ready after 6 or more hours on the grill @325F. Tomorrow I'll do a plated shot. Just sampling tonight.:) Beans are now done and I have just taken them off the grill. Little stir and we have-

Local BBQ cook-off with car and bike show. Spent 4 hours last night giving it a final polish then entered it in the show this morning. Won the highest bike award - Best Bike. . This was my first show and will probably be my last. Not a show bike but since it was a local show I wanted to support it. Maybe next year I'll take my small KK and enter the cook-off. . Reef's Bistro

Living in the south all my life, I can really imagine this being real. Rob

I couldn't resist adding some baked beans to the breakfast.:)

Sunday in London and the Queens 90th celebration. Not her actual birthday but 2nd Saturday in June is the ceremonial birthday as the weather should be good right? Wrong! The rain came heavily. So barbecue cancelled right? Wrong again! If I banked on sun to barbecue then the Komodo kamado per cook price would be even more insane than it is already! Fortunately with the kk you can cook in the rain if you don't mind getting a little wet in the process. So here is the result. 4.5hrs low and slow collecting fat at 160c and then 45min (20min for the pork which was cooked already) back in at 210 for crackling and potatoes. Which were roasting in aforementioned collected fat. I lost a little control of the temp so it was closer to 175 for a while which means pork was a tad over cooked. However the flavour was great and I prefer pork on the well done side. It was moist so that's the main thing. Enjoy the pics

G'day everyone I've made up my mind and am jumping in the deep end I have had the komado Joe classic for nearly 2 years and love the divide an conquer setup can the charcoal spliter be used for reverse sears or can someone explain to me how to do this I have figured it out in my mind how to do it but would be nice to hear from first hand experience Sent from my SM-P600 using Tapatalk

Here is a recipe I adapted for the KK that was originally obtained from Sunset magazine (Oct. 1997). This is my first recipe post that I decided to do to get experience with this editor. I've had challenges managing pictures with prior posts but I hope to get that worked out today. I prepared this dish on my 23 inch KK for Cinco de Mayo 2016. The attachment is a CPAP machine that I'm using as a billows to get the fire going quicker. Preheat your KK to about 325 degrees. This supplies about the right amount of heat to obtain a simmer. Ingredients: 2 pounds pork shoulder or butt 1 onion 3 cloves garlic 2 teaspoons cumin seed 1 cup chicken broth (or water) 2 can (19 oz. each) red chili or enchilada sauce 2 or 3 canned chipotle chilies 1 bag (1 pound) frozen corn 1 red bell pepper (3/4 pound), stemmed, seeded, and chopped 1/2 cup chopped fresh cilantro salt - to taste 8 flout tortillas (10 inches diameter) 2 cups shredded Mexican cheese blend 1 cup (about 5 ounces) crumbled cotija or feta cheese 1 firm, ripe avocado (about 6 oz.) cilantro sprigs (for presentation) Trim and discard excess fat from pork. Cut pork into 1/2 inch cubes. Alternative: It's much easier to cook the pork whole and then trim the fat. Target 165 degrees (F) internal temperature because we're not aiming for pulled pork yet, it will become fork tender when it simmers. In a large dutch oven, combine pork, onion, garlic, cumin seed and 1/2 cup broth to boil for 10 minutes. Then boil, uncovered, stirring often as liquid evaporates and a brown film form on the dutch oven bottom, 5-12 minutes. Add another 1/2 cup broth and repeat. Add 1 can red chili sauce and stir browned bits free and then reduce heat to simmering. Finely chop the chipotle chilies. Add the corn and red pepper and stir the chilies to taste. Move to the preheated KK at 300-325 degrees (F), uncovered. I placed the dutch oven on a kiln shelf placed on the lower rack after adding mesquite wood chunks. The wire rack between the kiln shelf (heat deflector) creates an air gap provide more even heating around the dutch oven, and to prevent the mixture from burning to the bottom in the event the heat deflector gets too hot. Let the mixture simmer for about 75 minutes, then stir and add chopped cilantro. Grill the tortillas on the lower rack of the KK and set to the side when done. Assembly: Remove the mixture from the KK. Pour the remaining chili (enchilada) sauce into a rimmed pan at least 10 inches in diameter. Dip 1 tortilla in in the sauce and place in a round dish, 12-14 inch diameter, that suitable for the KK. Cover tortilla with about 1/7 of the pork sauce, Mexican cheese blend and cotija (or feta) cheese. Repeat with remaining tortillas, ending with a tortilla on top. Place the pie on the KK at 350 degrees (F) until the internal temperature reaches at least 140 degrees (F) - about 25 minutes. Sprinkle the remaining Mexican cheese blend on the top and cook until melted - about 5 minutes. Remove from the KK. Peel, pit and slice the avocado. Also heat the remaining chili (enchilada) sauce and drizzle about 1/4 cup over the pie and garnish with the avocado slices and cilantro sprigs. Cut into wedges and serve. Notes: Any oven-safe item is safe in the KK when using a heat deflector, but I like to wrap mine in foil to make cleanup easy and and my wife happy. I found that I didn't need as many flavor wood chunks as I used due to the long cooking time. Of course it tasted great when done, after a long day breathing the smoke, but the smokiness was much more evident the day after (we had a guest cancel so there was a slice left). Next time I'll only add flavor wood for the final bake of the pie and rely on the great natural charcoal flavor for simmering the mixture. The consistency of the mixture should be like a thick chili when ready for assembly. Vary the liquid additions and simmer times to achieve this. You may need more broth or water because we're simmering with the lid off, but we don't loose much moisture in the KK anyhow and we're after flavor. When assembling the pie, try to keep it level for each layer and bias the amounts added toward the perimeter of the tortillas. This will help prevent sagging at the edges and loss of filling. Well, that wasn't so bad! I figured out how to place the pictures but also, more importantly, I found out how to delete them. The "Remove this attachment" icon in the uploaded pictures (Uploaded Images pane) wasn't visible in the photo in previous posts, so I didn't know how to delete them. I see that option shows up as hover-text. Hope you enjoyed the post!

I think you need more cocochar. Congrats by the way!! I dare to say, once you cook on your KK a couple of times, you'll be thinking that a matching 23" would look sooo much better than the black oval thing. I did something similar. Regardless, you're right, KK's are light years ahead of the rest, in every way. You can look at pics, talk to others, talk to Dennis, and I'm willing to bet that you'll still say something like "wow" when you see it for the first time. Pics are required from the moment the delivery truck arrives, and again, congrats!! Rob

I really don't use the splitter much. When I want two zone I leave the lower grate in and the main grate. I cook on the outer edge of main grate for cooler temps and then open the main grate to access the lower grate for hotter temps. That works for me all the time now

As another Southern boy, I have seen my share of bathtub Madonna's. So I am betting that we could actually find one of these on a front porch somewhere.

Having never owned a KJ, I can't do a direct comparison. But, I can tell you that it's super easy to use the basket splitter to do 2 zone cooking, especially reverse searing. You can do either hot side/warm side, or high/low vertical zones. Put the sear grate on top of the basket and then use either the lower or main grate as the lower heat zone. Then remove that grate and use the sear grate for your reverse sear.

Very little left over. My 3 year old daughter couldn't stop eating the cracking(sic)

Do you suppose he has lump in the water tank, one flush would fill the bowl.:)

Congratulations! Can't wait to see what you can do with Ora!

Cheers thanks @CeramicChef appreciate it mate.

Hey Aussie. Ckreef told me you decided to get a KK. Congrats. I find its so easy to manage. I use to not want to mess with the grill, but now i will go and light it and set vents and not worry bout it. It hold its temps with no worries. We are sad and happy for you. You loss your bike but getting a KK. A nice replacement. Can't wait to see what you get. Hope its not a long wait for you. You will love the KK alot and wonder how you ever cooked without it. Sent from my SM-G920V using Tapatalk

Well actually I was looking for a name for my soon to be KK was thinking dragon names which lead me to look up komodo dragons once i saw ora that was it very appropriate and it's a cool name Sent from my SM-P600 using Tapatalk

The last of the rotisserie chicken is served with pasta, peas, Thai hot pepper, chives, and diced smoked cheese in thickened chicken broth.

Charles - that is some kind of really nice ride! The only way that bike gets any better looking is with Suzy sitting on it holding the trophy! Congrats and kudos to you! That's really a good thing you did supporting the local show and investing your time in getting your bike up to show spec. Well done!

You guys are lots of help......[emoji849][emoji849][emoji849] Rob

Kewl name for sure. Reef's Bistro

White Casket (I like that) is the quintessential 2:00 am drunk feed. If it didn't taste good you weren't drunk enough - LOL Reef's Bistro

wow that was a great pick up for the name. You must of done some serious research... or you love the Komodo Dragon! Either way, with its multiple meaning ora is a great name for you to have picked "ora" which means land crocodile in the Mangarrai dialect, and Komodo monitor.

@churchi - if there was even a small bump in the road, it never woke me. Thanks for a wonderfully smooth transition! We appreciate all you do for us.