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Our regular breakfast spot is also a butcher shop, grabbed some baby back slabs after we ate and started up the KK for an afternoon smoke. KK settled in around 285, I pulled 1 slab after 3 hours and it was not fall off the bone but gave a great bite. The other piece rode for another 90 mins, those fell off the bone.

This is my entry in the May challenge over on the Guru. Sriracha lime chicken and onions served on a bed of lime risotto with a side of grilled lime carrots. I normally cook by the seat of my pants but....... This was a multi part cook using 3 kamados and an outdoor burner. I figured I better scribble some notes so I don't forget anything. First we needed to properly lubricate the chef with a Blackcurrant Lime Vodkatini or 3. After being properly lubricated the above notes proved very helpful - LOL Sriracha lime chicken and onions. Lime risotto. Grilled lime carrots. Drum roll please ... ... ... ... I love these challenge cooks to really push me. Fairly simple recipes. The hardest part was firing up and managing 3 kamados while cooking the risotto on the outdoor burner. All round good cook. Probably the best carrots I've ever cooked. Set a new standard for carrots at the Bistro.

Egg in the cloud .thought I better see what all the fuss was about whisked up the egg whites and folded in some purple Crack lol and some parmesan yummy Sent from my SM-P600 using Tapatalk

Really excited about this peach dressing it's a winner for sure tastes bloody marvelous .not used the peach paper for cooking but it's awesome as a rester Sent from my SM-P600 using Tapatalk

Drawing down on online forums, but will leave y'all with this. Sourdough pizzas. Ground my own Italian sausage.

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

Happy Mother's Day.. I felt very fortunate this year because my mother came and stayed for two weeks the end of this last March. The worst thing about making a life overseas is that you are so far from old friends and family. Here are some shots of my amazing mother.. BTW she's 81 years young! This was last month when she was in Bali Last month in Bali with my kids This was 2010 in Bali with my rascals This was her 81st birthday last November

CC, I'll give you points for calling me, Young Lady.

These are just in I have not even got them all up and priced in the website. But lots of new cabinets with shelves and drawers on roller bearings and brushed CNC cut stainless on everything. PS The white film is the protective membrane from the SS factory in the website but here are some teasers for you..

Once again everything turned out delicious and moist Sent from my SAMSUNG-SM-G935A using Tapatalk

Looks good mate I love the way the pepper makes the white turn purple after a while Sent from my SM-P600 using Tapatalk

A magic eraser will work by itself but the 505 makes it work better. Also do it after the cook when the collar is still warm. That combination works good for the entire KK.

Nice pro shot of that plate, Charles! I would have never thought to pair lime with carrots?

Tasty bits, for sure!

All that work has paid dividends.

WOW!!! That looks really good.

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.

I found a great place to buy fresh scallops, yippie.:) It is one to those trucks that sell out of the back at a local gas station. He gets the scallops from the fisher the night before. I wish I had made tartar sauce, next time.

Oh my, Aussie that does looks soooooooo tasty.

I'm not sure about that statement @CeramicChef It's up to 138 views on Guru. They may not be commenting but they are reading it.

Nice set up and great looking Q

Great looking meal Aussie you must be taking photo lessons from Mac those are great pictures.

Love the plate shot. Sent from my iPhone using Tapatalk Pro

Love it.[emoji7]

You are dead right Steve just a slither of an opening and it will keep going that's the beauty off it Sent from my SM-P600 using Tapatalk

Cheers Steve had a bit of meat to them .still liking my lips from that peach dressing Sent from my SM-P600 using Tapatalk

Those ribs look great, especially on an empty stomach!

Just about any air opening can keep it going at a low rate. I have encountered that issue with forgetting to replace the plug for the temperature probe and also the door on the back can get pushed out a little from pressure closing the lid. That is also a good place to check if your temperature creeps up a bit and there are no other obvious reasons.

Nice road kill Sent from my SM-P600 using Tapatalk

Some nice cooks mate cooling down that's just the nature of the beast once this thing gets heat soaked it wants to stay you need to start planning some desserts to take advantage of the heat lol Sent from my SM-P600 using Tapatalk

Great set up dozer those ribs look teriffic Sent from my SM-P600 using Tapatalk

Deelish looking BBs! I remember when my KK teak table looked like that <sigh>

How long does it take for your KK to cool down? I had it going 350!then shut everything down at 3pm now 8 hours later it's still at 75. Wounded if it's because I left the guru fan controller plugged in the port? Sent from my iPad using Tapatalk

Great plate shot on those ribs

Looks pretty perfect to me, nice job!

A few more responses. Too be honest, I had always seen negative reactions when others post their KK experiences on the guru so I hesitated to post over there. I decided if I gave perspective to someone like me who was on the fence over there, it was worth any headache I might receive. So far, everyone has been positive.

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 use my finger nail and drag it off the blade, from the dull edge to the sharp edge, so I can feel the burr that is left on the sharp edge. That will tell you which side need more honing. I also have a Tormek system for really grinding and leather stropping the blade if it is in bad shape.

Wow you talk about being overbuilt this thing is a monster you could toss a grenade in here and it would still be standing. Sent from my SAMSUNG-SM-G935A using Tapatalk

What's for dinner? Gorgeous grill, you will love it!