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I had to work the weekend while we were under blizzard conditions and off today. I thought it would be a good time to enjoy the snow and give the kk a chance to warm up. If you don't mind the back story on this cook, it is a recipe that I tried to recreate from something my grandfather used to make. When I was a kid, he used to make a really simple beef stew in his fireplace. I have no idea exactly what he did but in my mind at least, it tastes exactly the same and it is delicious. It is the most simple thing I have ever made. He used to raise black angus cattle for his own use and our family. my recipe uses a black angus boneless beef center cut chuck roast, beef broth, onions, 2 cloves of garlic and salt and pepper to taste. I first cut the beef roast into small chunks and add salt and pepper and brown them in my dutch oven. then I take them out and cook the onions followed by the garlic in the leftover beef juices. Throw the beef back in, add beef broth to cover everything and put it in the oven at 325 for about 3 hours or so. He used to put it in his fireplace on a arm that swung over the fire logs. Since I was cooking in the kk, I decided to leave the top off for the first hour to see what the coffee char would add. then I covered everything and went another 2+ hours. The temp outside was around 25 degrees F when I started. It was surprisingly fast to get the kk up to 325 and heat soaked. On goes the beef stew. Happily cruising along now. When the stew was done, I took it inside. I take the extra step here to remove the beef chunks, throw the liquid in the vitamix and blend it so I don't have any chunks of onion or garlic. maybe unnecessary but I couldn't remember ever seeing onions in my grandfathers beef stew. Now it is time to throw on the buttermilk biscuits. I bumped the grill up to about 450 and added the upper rack. After cutting them out and putting on a greased pan, I brushed some heavy cream on top and added pepper. I think this was a Bobby Flay recipe that I tucked away. About 15 minutes later I usually cut a biscuit in half and put it in a bowl, cover with broth and add some beef chunks. They are seriously tender and flavorful. One of my favorite winter meals. Now if I could just perfect my grandmothers corn bread....

And, Jon, think of the satisfaction you'll get symbolically burning Putin everytime you use it!

I've been tweaking this rub for a while. I think I need to start using actual measuring implements This is probably one of my healthiest and yet tastiest cooks. I made this to cheer myself up. I've been looking forward to running a 10k that was supposed to be yesterday but got some killer shin splints last week. I have been limping around when just walking. Hopefully it gets better soon. I had been running a minimum of 6 miles 2 times per week for a couple of months up until this weekend. I think the lack of endorphins made it more disappointing lol. Anyway, I feel a little better now.

Took these photos and upload to my computer before I drop my phone in the wash, it's a 2.24lb top sirloin steak about a inch thick cooked on the Akorn Jr. I used my small smoker pot for this cook with BBQ delights pellets, cook the steak at 250 for 30 to an internal temp of 130 rested for 5 minutes as the Jr come up to searing temp of 550. I don't have finish photos due my phone being washed

Yup they all look great in their own way. If I had the money I'd own a different color for every day of the week. A dark blue for a moody Monday.

The lack pebble was one of my favourites however I went with my initial love the harvest gold pebble. That being said ... if I had to do it all over again that colbolt blue speaks to me now like crazy. Well... and the speckled black glass as well i think there really isn't any that I wouldn't be stoked about owning

Last night was my first time kamado cooking a ham. I made my own rub and glaze of course. It turned out great!

Charlottesville, VA. Come on down! 23" Ultimate in Olive & Gold

Homemade Crab Rangoon for an afternoon snack. Better than last night's version. Getting close but still not ready for prime time yet.

I was visiting and working in Atlanta years ago and there was a 1" overnight snow fall. I left the hotel around 7am, was the only one on the road and only 2 of the 200 people working at the warehouse showed up for work. Not making fun.....but truly a different mind set.......................and equipment to handle the snow. When we received 32" of snow over night.....3 employees were late to work.

Great photo and nice looking grub too!!!

Hey Garvinque...................Welcome!!!! Just 2 hours down the pike in Syracuse is a 19" TT KK that you can take a look at. Let me know your favorite protein, I'll pick it up. We will fire it up and you can try it out to see what you think. Also have most of the accessories that you are thinking about. Love the look of my 19" TT. Cooked 4 - 8lb Boston Butts on it with no problem. I cook direct all the time with little flair up....no problem with the distance to the fire box/coals. Offer stands anytime!!!!

Nice!,,

Thanks Bruce, it is a fun place to meditate with a beverage of choice while watching the marine activity. You never know what will show up in the yard.

KK cooking is fine. We don't have a special section for that.

Looks good. And don't worry most of us has dropped a phone in water before. I actually went swimming with mine for a couple of hours once. It was years ago so I won't claim old age but let's just say alcohol was a factor.

@Garvinque post up some cooks. We don't care what you cook on. I regularly post cooks done on something other than a KK - other people do the same.

The matte black pebble KK's are stunning, and looks like there are still three 22's available in that color. Would be an awesome choice. Starting to think through the color I'd want on my 32 and that's on the list.

Oh Deer, we better make Oh Dear. Outside my kitchen window this morning, for about 2 hours. What fun I had, well that is stretching it a little.

Nice spin Outback Kamado Bar and Grill

I love turkey can eat it all the time and I like the presentation of a whole bird cooked but doing a spatchcock bird doesn't leave for a good presentation at the table. Ran across this video about half cock turkey the technique is what I watched it for but feel free to watch the whole cook! Garvin

I finally ordered my rotisserie and basket splitter for my KK as a Christmas present from my parents and grandmother. I mostly had to wait until now so I could be sure I would be home when it arrives (as a teacher we travel/visit a lot of family during school breaks). Looking forward to some delicious spins!!!

Outback Kamado Bar and Grill

Another observation: Looking at that thread on FB, Bobby poses the question of why shouldn't Kamado's be like iPhones or cars? Meaning, you'll need to buy a new one every few years or so to keep up with latest "innovations" if you want to live in the KJ ecosystem, which is now apparently designed around the pre-planned obsolescence philosophy. Folks there seem to be eating that up (most anyway). But if I have to spend $2k every 3 years for the latest Big Joe just so it can be more like a 23" KK, why not just buy the KK once for a lifetime? Observation the second: Many of those who complain about the price of a KK seem to have no problem shelling out $750 every two years for a new iPhone, and now apparently $2K for a KJ too.

Needed something special for this cheese burger to fit the occasion. These patties were so moist that I thought I'd better put them on the screen so they wouldn't fall through. Grilled and ready for the bun. Almost dressed. Add a little squash and we are good to go. Tastes just fine.:)

I like katchup on fries and on hamburgers on hotdogs and scrambled eggs LOL

#andahappynewyear to all of you.

Did a reverse sear prime rib today. Using the cold smoker for the first hour with some whiskey barrel chips. Used the flat surface of my Grill Grates on the lower grate for the sear. Worked like a charm and kept the flare ups at bay. Resting. Sliced. Wall to wall medium rare. Made some sourdough too (of course). And some smoked, planked Camembert to spread on it. Nothing says "Christmas" like pepper jelly and jalapeños. Wife made a celery root purée and kale salad. Delicious day!

I was watching on the Cooking Channel and I saw Dessert Ravioli using Chocolate-infused dough. So I thought, "what about chocolate-infused Pizza Dough"? So I Googled it and came up with Chocolate Dessert Pizza Dough. Chocolate Dessert Pizza Crust Description Use this delicious chocolate pizza crust as the base for some tasty dessert pizzas. Prep Time: 15 minutes Bake Time: 12 to 15 minutes Number Of Servings: 1 (12-inch) pizza Ingredients: Crust: 1-3/4 to 2-1/4 cups all-purpose flour 1 envelope Fleischmann's® Pizza Crust Yeast OR Fleischmann's® RapidRise Yeast 2 tablespoons sugar 3/4 teaspoon salt 2 tablespoons cocoa powder 2/3 cup very warm water (120° to 130°F)* 1-1/2 tablespoons butter OR margarine, melted Dessert toppings as desired Directions: Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar, salt and cocoa in a large bowl. Add very warm water and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Crust Yeast, allow dough to rest 10 minutes.) Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Top as desired. Bake on lowest oven rack 12 to 15 minutes or until crust is lightly browned. *If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

I have to say the purchasing a Komodo Kamado sight unseen was not easy. Even more difficult was picking the type and color of the tile. While I have made more expensive purchases over the years, I am not sure I have made one that I was more anxious about. Let me say that everything about this product is amazing. From the ordering process to the delivery and ultimately to the final product, my hopes and expectations have been surpasses. The Komodo itself is an absolute beast. The quality is evident everywhere, from the hinge mechanism & front latch, to the tilework not one detail has been missed. As an engineer, I particularly loved the custom made stainless steel hex wrench which was probably not necessary, but absolutely appreciated. But as good as the product is, the best part of this purchase has been the customer service. The website says that when you call you will speak to Dennis. I figured that would be the case after going through a few other people. But he means what he says. Every time I have had a question, he has answered the phone and has had great advice and imparted a bit of wisdom to someone that loves to cook but doesn't exactly have a lot of experience with ceramic grills. If any of you are on the fence and unsure of the Komodo Kamado, let me tell you that it is better than you think and you will not be disappointed. If you think it looks good on a website, wait till you see it in person. If you think it is pretty good quality, wait till you inspect the craftsmanship. If you think you will get decent customer service, wait till you talk to Dennis. If you love to grill and smoke, and if you enjoy knowing you have the best product available, the Komodo Kamado is for you. Mike Zeman

Right after breaking in the Baking Steel griddle on some local grass fed ranged beef smash burgers (with 2-1/2 hour onions, blue cheese...) but no pics to prove it :D...I used the heat soaked Two-Three to finish the Bing Cherry Turn-Overs. Photos by Rhonda Happy Red, White & Blue 4th of July!

Always eat dessert first, especially at my age!

Totally needed. That is the one thing I thought needed improving from day one. I dump straight from the bag and stir my lump between cooks never really emptying the basket. Eventually there is a lot of smalls in the bottom. When I finally go to clean out the ash I have to manually clear any smalls from the sides otherwise they sort of get jammed between the side rods and firebox making it hard to pull the basket out. It's an improvement and adding a couple more circles of SS around the perimeter can't be a big cost difference so why would you not want to make the improvement? These type of little improvements is what will always keep the KK miles ahead of other kamados. Charles - Prometheus 16.5", Cassiopeia 19" TT