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Thought I would give these a goput them on at 350 after an hourI got the temp up to 400 and threw them back on dee whipped up a quick salad withe Paul Newman lollooking good and plated with some chips not to bad Outback Kamado Bar and Grill[emoji621]

Not too many weeks go by without fire roasted New Mexican green peppers and/or Poblanos via Komodo Kamado & KK CoffeeChar in the fridge. I use them for everything including, oh boy this should draw out some comments :D, in cottage cheese for a mid-meal snack. But lately with fall colors turning on and the World Series just around the corner I've been hearing the raw peppers scream John Fogerty's lyrics "... put me in coach" :). So that's exactly what is shaping up: Peppers and fatty pork butt cubes being roasted-smoked on the KK over CoffeeChar along with a little mesquite for another flavor layer. Soup making to commence in a couple days ... stay tuned.

Great news everyone the place I went for lunch last Friday had my wallet with the tenna still in it. Luckily I had not acted on replacing my licenses. I asked who found it its was the same person I was talking to so I said here you go finders keepers and gave her the tenna and bought lunch I'm so lucky great to meet a genuine honest soul Outback Kamado Bar and Grill[emoji621]

Hello, or Heylo as Richard says! Waiting patiently, somewhat, for our new 22" Hi Cap to be delivered this week, just got notice yesterday (10/11/16) that it's on it's way! Coming from Carson, CA to the beautiful mountains of Prescott, AZ. Hoping it will be here before the weekend! Do you think she might? She's got some great accessories, and I am waiting anxiously for her to arrive. Even postponed my hubby's angiogram in Phoenix on Friday in anticipation of her arrival. Still haven't named her, hopefully her name will become apparent when we unpack her. We are not new to Kamado cooking, our best cooks have come from a Kamado in the past. We've had Richard Johnson's K7 and K3 Kamados for 17 years and they have served us well, one of the few I understand, with no problems whatsoever, but it's time for an upgrade. So we've treated ourselves to a wonderful 35th wedding anniversary gift. Anyone interested in picking up a Colbalt Blue or two tiled K3 or K7? K3 can been had in Prescott, AZ and K7 can be had in Phoenix, AZ. Looking forward to sharing pictures, cooks, and recipes with everyone in the near future! Sharon

This is my guru Challenge cook I decided on a chuck for hamburger meat for the Taco Ring. I found one that was in a cryopac. A really nice piece of meat. I ground it all up The second round of grounding it up I cook the ground beef and added Fiesta corn, taco seasoning w/half cup water simmer till sauce thick. Set aside to cool. I layed out my cresent dough into a sun shape. Took my hamburger filling and put in on the center side of the dough. Use Cheddar cheese on top of meat mixture. I folded the dough over meat and tuck small extra dough under it self. I cooked the Taco Ring at 400* Money Shot This was one I always wanted to do. Ckreef loved it,. He had 5ths and I only could do 1 1/2. It was really good. I think I perfer this method better than actual Taco. Wish I had sour cream but forgot it. This will go in our weekly cooks for sure. Mrs. Reef's Bistro

ckreef is using a infrared drip plate from a gasser as drip plate over his coals. Here are a couple pictures of different ones. They really work well when using the rotisserie

Pics will happen. I am so excited. I expect she will be so much better than anything we have ever had. Please understand, I don't want diamonds but a great Komodo Kamado for our 35th anniversary. My passion is great cooking and sharing w/ friends.

Looks really tasty Aussie

I love wings. I keep contemplating a wing cook....its been a while. Sent from my LG-D855 using Tapatalk

Nice looking wing dinner my son has been begging my to do some wings this might be this weekends cook

A perfect ending. :):):)

Aussie, i'd be very happy eating that dinner, it does look very tasty.:)

Wow! I remember when mine was that clean. Now it's nice and "seasoned" with pork, chicken, beef and smoke!

Nice end to the story.

I think cooler is not the best choice of words.. It's less "hot airflow", more convection heat which is definitely less drying..

Definitely better than the tofu. Great cook.

It's a Hitch Pin. Could use a Cotter Pin as well.

That I see "Owners" beneath my name tells me that this isn't a secret, but I've got a 22" Supreme Hi-Cap being delivered tomorrow (in creme pebble, as I recall). Wish I didn't have a week full of meetings so that I didn't have to wait until the weekend to uncrate and fire it up! Thanks for the offers of showing off your own KKs! I had a great couple calls with Dennis and figured that this was the time. As much as many malign the Richard Johnson pieces, the pre-Mexico ones were better than most of their competitors' product. I'd still rather cook on an intact K7 than a BGE, for example. Once mine arrives and I get it going, you'll no doubt see some photos of it, properly smoking away.

Based on that article, I won't be trying to find a bone-in brisket anytime soon. I'll stick to the Prime grade packers @ CostCo - still $2.79/lb.

Lol yes way better then tofu excellent job my friend

Congratulations!

Aussie, just look at that colour, beautiful. My taste buds are buzzing.[emoji4]

Great looking entry.

Way better then tofu.

Way to go.

Congrats on the win skreef was a great entry at least I know if I ever make it to the bistro the cooks are done by winners 5 star all the way Outback Kamado Bar and Grill[emoji621]

Wow, SK, you took the top prize, congratulations.

Well done, Susan!

Congrats Skreef on a stellar cook this is a must try for me down the road

Congratulations Mrs skreef who won the September Guru challenge with this cook.