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Nicely done, Paul! Loved the Sierra Nevada Pale Ale in that pic, too! For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!)

To the best of my recollection, it was sometime in 2005 that the name Dennis Linkletter and Komodo Kamado came into my world. Everything I read about it, Naked Whiz review, etc., reinforced my feeling that this was my dream cooker. Over time, I kept checking the website hoping for some magic half price sale or something that could get me past the price of the 23" Ultimate... I went on this way for many years, making do with two Bge cookers, and finally, the stars have aligned, and the size and price point of Dennis' newest pride, the 21" Supreme, combined for me to pull the trigger. I finally get my dream cooker. (My wife got landscaping) I am so excited. It's weird that I can't find any other buyers of this latest design on the forum - I'll try to be helpful and post some pictures when it comes and I fire it up. I've used tricks and work-arounds to cook great meals on inferior cookers for all these years, and this is exhilarating to finally get The One that I knew was my ultimate idea of Craftsmanship. Thank you, Dennis, and I Can't Wait!!! I got the charcoal basket splitter, top grid stone, and grid grippers for accessories. Maybe in future rotisserie parts, or that extremely awesome teak cabinet with granite inlay. Restrained myself from the side tables and double bottom drip pan which I would have loved, but I was struggling mightily to hold down the add-ons. Damn, I'm ready to light the first fire in my new baby. Very happy to be here, folks. Dave

Nice cook Paul looks delicious, you really kicked butt!

Thanks very much! I needed that. I'm certaIn the whole savage wrenching of soul to make that color decision, cost a week off my life...

Congratulations on your purchase. Great color choice.

I've always ate my beef rare say 115 to 120 IT. When asked how would you like your steak I reply with so rare it's on the endangered species list!

So I went to the Sonoma County Meat Company and picked up a few goodies. A bacon wrapped pork loin No cooked pics but, believe me it was delicious. A couple rib steaks I got a Anova Sous Vide so I had to try it. Coming up to temp. Steak with garlic and butter And served with some broccoli I also had some baby back ribs that needed to be cooked and I thought I might as well through a pork butt on with them. Here's Bob smoking away About 4 hours in Ribs are done. Another 4 - 5 hours for the butt No plated or pulled pics. It made for excellent night shift meals!!

Got some more meaty baby backs .gave them a sprinkle of Crack /salt mix on the bottom. and some dizzy pig pineapple head on top trust me you have to try this the pineapple head is awesome on pork..on it goes..looking good to me..after a rest. .sliced it up..so much meat love it .and plated with well you know what lol. Outback kamado Bar and Grill

Inspired by AussieOra's Pineapple Head cook, I decided to give it a go tonight. Pork Steak w/Dizzy Pig Pineapple Head and Purple Crack. To be basted with the Hawaiian BBQ and Pineapple hot sauce from Adoboloco. On the KK direct, @ 300F, with a chunk of peach wood. Done and plated with a nice baked potato and side salad, with crusty bread and a bottle of Syrah/Shiraz.

Made a little flat bread for breakfast this morning. We are in the middle of a nor'easter so no place to go. Add a little Parmesan Cheese. Fold it over and devour.