Leaderboard

Every once in a while I do a cook that doesn't involve the KK and tonight was one of those times. I damaged my old pasta roller and orderd a new one. The new roller is new and improved, it will roll to a thin 0.6 mm. I didn't go that thin, yet.

I forgot to post this from a couple of weeks ago, a friend come across to have a cook on the KK and bought a whole heap of ribs Sent from my iPhone using Tapatalk

The point is only used to pierce your cook...and then removed...well thats what I've been doing, and as MacKenzie does I also pierce the meat (usually the fat cap on the rump) with a knife to make it easier.

Bruce, just used egg, a pinch of salt and 1.5 times the weight of the egg for the flour. Mix it up and let it rest for about 20 mins. then roll. Quite often I grind the wheat berries for extra flavour but it was getting late so I just opted for store bought flour.

All good, just figured out that those rod can be adjusted, it’s all fitting beautifully now Sent from my iPhone using Tapatalk

It certainly does Mac, Dennis had some cool new little tweaks / prototypes he was testing out too, the amount of time and effort he puts into the design and engineering of everything is incredible! Sent from my iPhone using Tapatalk

As many of you know I purchased a used 23 KK from Tucker, well tomorrow I am going to go big or go home and use it for the first time and cook the Thanksgiving Turkey I thought you might enjoy a couple of pictures of this beauty in the sun light with its tables installed It was made in 2013 and its color is Dark Autumn Nebula and its a 23 inch model

Hello everyone. It is amazing that the Komodo Kamado cooker can provide excellent meals every time. This was only my third cook on Big Momo, but by the compliments from everyone at the table, it would seem that I have done many cooks on it. I brined a non-basted bird and then injected a regular store basted bird with a creole butter mix. Then let both air dry in the fridge for awhile, then rubbed with a mix of butter and herbs on both birds. Also put apples, oranges, and some onion in the cavity. I first set them up to smoke at 230 for an hour, then I raised the heat to 325 for the duration of the cook. They both finished within 2 degrees of each other. The brined bird was the better of the two with a little more smoke flavor, but the other was a little more moist maybe due to the injection. Those were two terrific birds and even the gravy from the drippings had a nice touch of the smokey flavor in it. Everyone at the table left fat and happy and all said multiple times that that may have been their best thanksgiving meal to date. My hat is off to you Dennis for creating an excellent cooking vessel that helps an average guy like me turn out excellent meals for my family and friends. Thank you, Car Doc

Unless you really wanted to play with a pointed stick ;) https://www.youtube.com/watch?v=piWCBOsJr-w

Went to a local BBQ event yesterday .So happend it was my birthday .a lot of great low n slow meats to eat .then came out the apple pie moonshine. Wow ....... Was great night Outback Kamado Bar and Grill

Cheers Bruce .that pig had some greatcrackle on it .love what it was cooked in Outback Kamado Bar and Grill

First turkey in KK32. 3 days brined, 350d for about 3 hours. I tried the Meater probe as was impressed

What a tasty looking cook Mac, I haven’t made fresh pasta in a long time, I’ll have to get the roller back out and get back into it. Sent from my iPhone using Tapatalk

Dennis is the “man”

Looks yummy Mac. Are those noodles made with egg?

Tekobo The KK and the venue are about 60 miles apart so I cannot rely on anything other than advanced preparation, although you bring up a good point about the final cook timing, as that meat could be transported in a cooler resting and ready to slice while the earlier couple of cooks can be chilled, sliced, bagged and then heated through gently via sous vide. I have a number of Joule Immersion circulators so capacity should not be an issue, but Fresh off the KK is always the best way to go. I think I will try and wrap my head around the timing to see if that final cook can be accomplished so that it ends about 6 - 8 hours prior to service and with all that meat resting together in a large Yeti, I should have no trouble holding safe temps. Thank you for the suggestion! Scott

Textbook!

Happy Birthday, Aussie! Nice seeing a piglet in a la Caja China smoker.

You know the old saying “ if one bird is good then two gotta be better” LOL

Thanks everyone, some great ideas there for sure! I had a look at Dennis’s 42 and beautiful teak cabinet when I was there yesterday, both of them absolutely awesome. I was surprised at how much bigger the 42 looks compared to the 32. Sent from my iPhone using Tapatalk

First and foremost Happy Birthday Aussie! cheers mate. That looks like a spatchcock pig lol.

Aussie, your pals sure know how to throw a birthday party. I hope you had a great day, Happy Birthday.

Grilled some sausages on the KK for some added flavour. That is leftover salad, how sad is that.

Same cook as the prime rib basically. See it on my Instagram @mksfl . A dry brined prime beef tenderloin slow smoked at 250 to 120 internal the reverse seared at 550 dome. About 2 hours total. The wines were fabulous. I am on a mission to drink them all before I kick it......been sitting on these since they were released.

After 16 hours, a meateor! This was marinated in Gojuchang for over 24 hours before hitting the smoke. Will be pulled and tossed with Stephen Raichlen’s Korean BBQ sauce and served with kimchi on a bun later today. Saw someone (don’t remember who) had trouble with running out of fuel on a long cook. Here’s my half basket after running 18 hours on coco char. Could have easily done 24. And the temps were sub freezing overnight as well.

An easy day thanks to leftover lasagna meat sauce.

Crikey, @MacKenzie! You are hardcore! No pics, but it was 32F here for Thanksgiving and I had the 32 cranking (notice a theme? 32...32...it's gotta mean something...). Was trying to avoid the same ol' brined turkey routine, so did a Tea-Rubbed Maple Turkey (recipe from Milk Street) that was off the charts. Smoked that with a bit o' peach wood (just a hint to accent the tea rub). Also did a smoked beef tenderloin that had the guests swearing off turkey for life. Just a salt n' pepper rub smoked with a bit of cherry wood (again...less is more here). Doing a Korean Style Pulled Pork on Saturday. Gotta get my daughter fully fueled before we send her back to school to power through final exams. She's majoring in Physics...love that kid... ...and here it is before 8:00 AM and I've got 90% of my Black Friday shopping done thanks to Kerblam! (my new name for Amazon thanks to the latest episode of Doctor Who).

Did a Cornish Hen cook this evening. I need to have my head examined it feels like -22C outside and it is miserable with the wind. That is Little Barbie, the awesome deck snowblower that I had to use yesterday and again today. 400F for about an hour. Roasted some veggies in the toaster oven, over roasted that is.

Hey all, just got back from Bali and having a play with the spit rod. I’ve screwed the sharp tip into the end but when I try and get the rod to fit the body it seems too long. I can push the end of the rod in the spring loaded insert on the left until it stops, but then the other end of the rod is too long to drop down and go into the right hand side. Do I need to remove the pointy tip from rod after the meat has gone on? Sent from my iPhone using Tapatalk