Leaderboard

Approximately a year ago I was eagerly awaiting the arrival of my Komodo kamado. I feel like now that the "newness" has worn off, I can give a fair review over cooking the last year. First of all, I am not the typical kk owner. I am a special education teacher and my husband is also a teacher. That being said, making a several thousand dollar purchase doesn't come easy to anyone. I started with a chargriller Akorn, and too be honest I thought anyone who would cough up the cash for a BGE/KJ/primo was crazy, let alone the Komodo kamado. I could turn out better BBQ, better pizza, and most better grilled meats than any other restaurant in town. After cooking pizza on kamados, pizzeria pizza is DEAD to me now! That being said- the Komodo kamado has given me an EXTREME ease of use. I still use it on average 4 times per week and it is my preferred mode of cooking for most things. People post that you learn how to get it exactly to where you want it - and it really only takes a few tries. I thought there was no way this was possible. I can literally light the charcoal, set the vents and when I come back- it is ready for me. I have done this- gone to the store, then been ready to cook as soon as I got home. It is slightly more work than an oven and much more fun because I am managing a live fire. If I am using it for a low and slow, I can actually SLEEP at night and my alarm NEVER goes off due to temperature fluctuations. I will actually leave the house for the majority of the day, knowing that the Komodo kamado will maintain its temp. I also use barely more charcoal to heat this several hundred pound refractory cement gigantic grill than I used for my Akorn on a typical low and slow/grilling temperature cook. It does use more charcoal to heat soak for pizzas- but the results are much much better in terms of the crust texture. I was still tell my husband "have I told you how much I love my grill?" On a regular basis. The only issue I have ever had with it is with an accessory- the rotisserie spit. It is impossible to remove when heated on occasion (only twice so far). I may at some point attempt to grind the rod down a bit. This is just the accessory- the grill itself is just wonderful. I can think of no downsides to it (other than cost). My food (ESPECIALLY chicken) comes out with more moisture. I didn't think it was possible- but believe me it is. The ease of control is unbelievable. The website states that this grill is not for everyone- and I think that is true. This is definitely the grill for me. I can't really put into words how much I enjoy cooking on my KoKo kamado.

First the tri-tip, one of my favorite cuts! The egg in the cloud was a Mother's Day breakfast for my wife (we are leaving town early tomorrow). Sent from my SM-N920V using Tapatalk

Sous vide the beef for 3 hours at 131F then sears on the KK over coffee wood. Searing. Plated. Air fried baked potato.

Damn, I was all excited to practice my French and you went and translated it. I might offer some hints on the translation, as cooking terms don't generally translate directly: Preparation: Cut the chicken in half lengthways and press to flatten well. (or Spatchcock the chicken) Slice several slits of about 1 inch deep into the flesh of the chicken. Thoroughly massage the chicken with the mixture of salt and pepper. Allow to stand for 60 to 90 minutes in the refrigerator. Mix all the other marinade ingredients in a bag or a bowl. Before marinating the chicken, remove the excess salt and pepper by rubbing it with a dry paper towel. Place chicken in the marinade and baste well. Leave to marinate about 60 minutes.

Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough. Sent from my SAMSUNG-SM-G935A using Tapatalk

@MacKenzie - DANG, young lady! Stunning. I get back to town and you've got this place hopping! KUDOS!

Everything looks very tasty.

Now your talking keith looks fantastic

Lol. Never! Envoyé de mon iPhone en utilisant Tapatalk

Dennis have you been watching "The fifth element." Lol

Sorry to mention this but the sound of those battery powered ones is let's just say.. "less than pleasant" they sound like they are out of oil and about to self-destruct but then they don't and keep whining and whining.. LOL At least the one somebody sent me..

HURRAY!!!

Yay - dang it that was a seriously long trip. So glad it finally arrived. I'm even more glad I had that awesome wine bottle box. Kept those bottles safe and secure. The peach balsamic I could do shots from the bottle it's so tasty. And the Neapolitan Herb Balsamic is good for so many different things. I found an interesting recipe in my cooking notes for the Neapolitan Herb, I'll post after I get home from work. Of course I had to send the Zatarains since you originally thought it was some kind of animal - LOL. Those little packets of balsamic dressing herbs you would think they were some kind of rare jem they were so hard to find. Anyway just glad it finally made it. I was going to add this product list from the store where I bought the vinegars/oil. Got the box all taped up and realized I had left it out. Wasn't about to untape the box. It's an awesome store down by my sister's house in FL. They have everything on the list available to taste and I've probably tasted them all. Could seriously drop a lot of coin in that store. Next time I order from them I'll grab you another couple of different flavors. Hope you enjoy it all.

You beauty guess what almost did not show up today that's right this box has had a hard time finding it's way lost in Miami shows up in L.A .I took the day off whilst I was at the shops I checked the usps tracking it said it was at the post office ready for delivery so I went into the Po and showed the bloke the tracking he said it was in the van being delivered today . I got home to drop some chicken in the fridge then I was heading out again, when I spotted the courier two doors up .my eyes lit up oh yeah I live in a culdasac so the vans driving twords me then turns to go away I shouted out oi mate stop. do you have a parcel for me the post office said you do he said no maybe someone else .I said that's strange how many Australia Posts do we have lol .I was thinking useless pricks no worries mate have a good one just about to go out and the bloke returns saying sorry I forgot about it .you beaut mate so it finally arrived .great box ckreef with some awesome goodies it was Neverending everytime I put my hand in the box something else came out . Seriously looking forward to trying out the dressings Sent from my SM-P600 using Tapatalk

Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach.

I owe, Tony big time for this breakfast. I had not heard of egg on a cloud until he posted his breakfast. I loved it. Did as he said, used the immersion blender, slick. Folded in some Parmesan cheese. Baked at 425F for 3 mins then added the egg yolk and baked for another 4 mins. Topped with some garden chives and purple crack.

My lovely bride got me this beautiful teak cabinet for my birthday! I got it home yesterday but I had to leave shortly after setting it up. I will post more pictures of it tonight. Now I have a place to store the accessories that I am rabidly accumulating! It is the extra large teak workstation with the granite top. The build quality is exceptional. Sent from my SM-N920V using Tapatalk

Today's installment of Purple Crack Cooking - Purple Crack Eggs in the Clouds. Apparently this has become one of the "newest things" in cooking. http://www.msn.com/en-us/foodanddrink/foodculture/cloud-eggs-arent-just-a-pretty-instagram-trend-—-theyre-delicious/ar-BBATtF8?li=BBgdrt0&ocid=spartandhp I learned how to make these many years ago from a good friend's Italian mother. She called them "Bird's Nests" and served them on her toasted homemade bread. Here's brekkie from this morning, and yes, that's my homemade bacon! Prepped, with a dusting of Purple Crack. Out of the broiler. You just want to get a hint of color (colour) on the whites, but not let the yolks set too much. Warning - Food Porn ahead!

Cook a little then cook some more Share the food and cheer!

Current stock - post oak, hickory, mesquite, maple, apple, cherry, peach, pecan, alder and grape vines. I usually stock red oak for Santa Maria tri-tips, but I'm currently out. Post Oak and Mesquite for beef. Alder for salmon. Various combo's of the others for pork and chicken. Usually one base wood (hickory, pecan, maple) with a fruit wood (peach, apple, cherry). Used to use grape vines more, but not so much these days. Very mild wood. I scored some pimento wood from Jamaica, along with the leaves, for doing jerk. Adds a lot of flavor. But, it has to be imported, quarantined by customs, so it takes months to get.

I just go by my dome I have an igrill mini and a thermo pen after you have cooked for a while you have a basic time figure in your head till how long things take to cook Sent from my SM-P600 using Tapatalk

Bada Big Bada Boom .. Easy peasy.. Nailed it!

And the english version... Ingredients: 1 chicken 1 to 1.5 kg 3 cloves garlic, minced 3 pinches of paprika 1/2 cup olive oil 1/2 cup white wine 1/8 cup of parsley chopped 1 chopped onion 1 bay leaf in piece 1 C. Of Sambal Oelek or piri- Piri chopped Salt and mixed pepper Preparation: Cut the chicken in half lengthways and Well flatten. Practice several notches of about 1 Inch deep into the flesh of the chicken. Thoroughly massage the chicken with the mixture of salt and pepper. Allow to stand for 60 to 90 minutes. Mix all the other ingredients in a bag Marinade or in a bowl. Salt and pepper. Before marinating the chicken, remove the excess salt and Pepper by scratching it. Place chicken in The marinade and water well. Leave to marinate About 60 minutes. Envoyé de mon iPad en utilisant Tapatalk

Looks fantastic.

Definitely a Wow! Looks fantastic.

Great looking meal. I like the moist shot.