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School holidays tomorrow so we had a pizza night. Best crust yet. Sent from my iPhone using Tapatalk

Ladies and Gentlemen, I saw one of those barbecue competition shows the other day, and the pitmasters were challenged to cook brisket point for burnt ends and big huge old Cowboy Steaks- big ribeye Tomahawk type steaks. So, inspired by that, I ordered a couple of prime ribeye Cowboy Steaks, one cut 3" thick, and the other 4". This should be interesting and fun. So, does anyone have any experience cooking these monsters and tips on how to conduct this cook? The smaller one is 2.3 lbs and the bigger one about 4.1. Any tips or recommendations would be welcomed.

Smoke @ 275 degrees or Sous vide to 130-135 degrees then sear over very high heat 1.5-2 minutes per side. Probably obvious... You may have been looking for something more inventive.

Ha ha. That is the million dollar question. At the end of each working day The Husband asks me what cocktail I would like him to make me. I say "a nice one". That way I get a nice surprise. Same with my new KKs.

I've only done 1 this big. Started out in the sous vide, then final sear on the grill. Use the basket spitter (assuming you have one) and reverse sear. Roast up on main grate on the indirect side until 5 degrees below target, then drop down to the lower grate on the direct side, flip every 30 seconds until you have a crust built up. Can't wait to see the pictures!

Who'd have thought it? Newspaper was the key to my problem. We don't normally have newspapers in the house but our house guest left a pile of Sunday papers when she left on Monday. I scrunched some up and stuffed the paper under my loaded firestarter chimney. Went away for an hour and came back to nice, glowing coals. Bingo! Slower than a KK but low effort. I used the amount of coal from the chimney with a little booster char half way through to cook the ribs slowly last night. Tasty. Here cooking in the last stages with some tira de asado, my preferred way of eating short ribs. The author of my Patagonian bbq book would disapprove of the ribs - sauced AND with dark grill marks. Will aspire to achieve the even golden colour that they recommend by holding the meat higher above the fire in future cooks. Looking good. Didn't pass the bend test but you wouldn't expect that after two hours. Gratuitous picture of sunflower. Happiness is knowing you have a half rack of ribs waiting for you for lunch.

I have struggled to find ribs with a decent amount of meat on them around here so I called my main butcher today- they are a bulk business with about 12 butchers on hand from 4am till 6 pm- and asked for some beef ribs, whole with some belly beef left on. He pulled 2 of these out of the cold room. About 4.5kg each rack of 7- 8ribs. That about 10lbs Started herbing them up tonight to cook tomorrow. All it took was a phone call to find these. Sent from my iPhone using Tapatalk

Loving this argentinian style of cooking got my butcher to cut up some beef ribs in strips. .gave them some salt and pc ..made up my own version of chimchurrie. ...then I gave the ribs a coating..got the coals happening an threw on some butter corn on the outer..on go the ribs with a couple of snags..then threw the corn on direct looking good..and plated quickest beef ribs I've ever done lol. Outback kamado Bar and Grill

Good start Ron. She hasn't thrown you out or had you sectioned and she has even considered a colour. You're in! With your choice of colour you may want to consider your moods. At the moment I have green hair and am waiting for my pink mask to arrive in the post but I can and will change both, in time. That said, all the rooms in my house are painted white because I like the calm and blank canvas that a single colour provides. Although I loved my cobalt blue KKs and they served me well, they were just too persistently cheerful for me. As tonyb will always say: YMMV.

Hello @tekobo Thank you for your response and I will look out for both books. PS. I have enjoyed reading many of the posting over the last couple of weeks as I am considering buying a KK PPS. As a fellow Brit I recognise your sense of humour best wishes

Yes, I have a basket splitter (that I have never used)- I can try doing it that way, thanks. This will be probably a weekend project.

Hi there Ron. The version that I have is by Robert Marin. It is the non bilingual English version. I just found it on amazon.co.uk and the first review was all about how it is a book for men who grill. Poo to that but yay for the book! Certainly worth getting it if you can get hold of it. Having said that, I do also like the Francis Mallman books. Great sense of freedom, imagination and skill in his way of cooking with fire.

I like the grill marks like pin stripes on a suit...very handsome. Purdy glaze too, you musta gone to the Mackenzie School of Photography. My mouth is watering, I want a bite, not fair.

I did not mean to sound disrespectful. I hope that it didn’t. I just don’t think I do anything too innovative. 😊👍

Yes, all Komodo Kamado grills used to come standard with heat deflectors.. I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically uninsulated and when the ambient temperature changes/drops their temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Their deflector and firebox are the only components that are not exposed to the changing ambient temps. The thin glazed pot walls are unable to hold and give off heat the way a big thick cement hot face that is also insulated can. Because KK's are so well insulated, this is not a factor. The heat deflector requires you to burn more fuel, creating more airflow, more evaporation, and less retained moisture in your meat. I suggest preheating the grill empty and then putting foil on the lower grate, the size, and the area you want to be indirect. You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat. Put your drip pan on top of the foil, install the main grill, and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said, I have not used the heat deflector in one of my grills for probably 10 years. Your results will be better using foil to create an indirect area. You will burn less fuel, create less airflow, less evaporation, and will have more retained moisture in your meat.. Will the forum family please chime in how they feel about using foil or the deflectors so I can use this post as a reference..

@tekobo My wife is used to my obsessions, many and various. I think you can judge a person by the quality and quantity of their toys. I see you sold your two Cobalt Blue KK’s and three new ones on order. What colour(s) have you chosen? Sent from my iPhone using Tapatalk

Those were my top choices. Ended up with the gold pebble after being fixed on blue for a while. What part of England are you? Tekobo had blue, maybe she can introduce you to a real life view? Sent from my iPhone using Tapatalk

Nailed it Tekobo. [emoji1476] Sent from my iPhone using Tapatalk

@Basher I like the Cobalt Blue Pebble. I also think that the Olive and Gold Pebble as well as the Matte Black Pebble look really good. If I was in front of them all, I could probably tell you which one I liked best quite quickly, more difficult from pictures. My wife after she finished looking towards heaven, looked over my shoulder at my PC and said she like the Cobalt Blue Pebble, so that's a start

Go for it Ron. What would be your preferred tile/ pebble choice? Sent from my iPhone using Tapatalk

She has a sense of humour?

Hello @tekobo Who is the author of your version of "Secrets of the Patagonian Barbecue" as strangely there are two books of this name, one by Robert Marin and the other by Hector Salgardo. Thanks

Ribs looks deeelious, and you sure do have a great lunch waiting for you. Gorgeous sunflower pix, love those curly petals too.

The technique using the sear method I have found is to not be afraid of turning or flipping for quick short periods. Letting a steak as large as that to sit there will only allow the middle to remain pink while the outer portion looks fully cooked if it isn't turned often enough . Wingman and Basher are spot on target for a saving grace method for balance however, the continuous short time flip is an alternative. Have you tried Umani or Dried shitake mushroom seasoning, it enhances flavor profile on large steaks as this? Good eating and good luck.

Bards I’ve cooked a few of these. Set up for 2 zones. Spice to your preferred flavour. Let the steak drift up to just short of your desired temp in the KK with early smoke. Then reverse sear on grates low down. Good luck whichever way you choose. Sent from my iPhone using Tapatalk

Oh yeah... We buy 60-90 pounds every year! A local market uses pizza ovens to roast them evenly. We remove stems, pre-freeze, then vacuum seal it in portions. We don’t remove peels as it’s easier to do after steaming them 8n the bag slightly. Also, it saves a ton of time during the process. We have 3 Foodsavers... 2 of them only come out during Chile season. That’s an awesome basket, it’s really cool roasting it yourself! We’ve thought about it, but we buy so much it’d be way too much work. We typically mix 1/3 extra hot and 2/3 hot. The bottom basket is full of Chile too.

That's a good winery. Look for Ridge Zins. They are top shelf.

I wait every summer for fresh corn and cucumber sandwiches, lots of pepper on both. Made some sandwich bread today just for this sandwich. Add a little Zanzibar Black Pepper. Finally.

The last photos were blurry, here is a focused one.

Nice,..... thick cuts well marbled. Bacon porn.

Welcome @Boom Boom. I like the fact that you have called this 32 your "first". It means you know that an addiction is on its way! If I was to have only one KK then it would be the 32. I should have got one in the first place but, at the time of buying our first two, I didn't like the idea of being "limited" to a 32 and a 16 which was all that we had space for. I think the 23 and 21 combo that I did get was great for being able to do two decent sized cooks alongside each other. I have now sold both and am going for the 32 for cooking things like whole brisket on the bone and suckling pig and for making a steam oven for bread. In the main I think I will have the 32 set up for two zone cooking. I am looking forward to using the 16 for small pot cooks, a few chops or steaks and as a fire starter for my other (non KK) grills. The 23 might end up being the least used but I expect it will be just the right size for pizzas when I don't want to have to get the 32 up to temperature, plancha cooking and for sides or low and slow when I am grilling on the 32. Thanks for asking. It helped to think that through. Not very sane, getting three KKs but I doubt that many of us are. Sane.

We received the new FireBoard 2 Drive last week and had a great first smoke (pork shoulder). It provides some interesting insights into our new KK (heat spikes in the middle of the night). The software and graphs are intuitive. After a 16 hour cook still had 86% battery and never lost WiFi connection. Ordered the BBQ Guru fan and will try a brisket this weekend.

I have used both at different times. the charcoal, for me, is a bit more predictable.

Getting used to it, finding that the fire does not need to be large at all to create a good temp. lighting is kinda simple, build a small log cabin of kindling with newspaper in it. love the modular grates, 3/8" round, v shaped argentine, and flat top. it takes care of large volume cooks and the flat top is beautiful for scallops. we reduced to two KK's, finding the 19.5" handles many day-to day, while the 23" handles large smoking tasks.

For low-n-slow, i use BBQGURU digiQ that i purchased years ago, still does what I need. For temp monitoring on hot / fast cooks I use thermoworks 'thermpro' For instant temp check i use thermoworks instant read thermometer. There are several other quality products with many more features taht have been brought to market since i bought my items.

Please have the lid open when tightening the spring bolt. Check every two turns. You want it to open completely but not fly up so aggressively it bounces back off the top.

It fits into spring loaded sockets built into the walls of the grill. The only rotisserie rod that will fit is the one Dennis sells.

I just jumped on the Forks bandwagon and my new flat basket just arrived today (also from OctoForks). http://octoforks.com/product/stainless-steel-rotisserie-flat-basket/ So, I have the original KK rotisserie basket w/reducer, KK rotisserie rod (which came with a pair of tines), a pair of OctoForks and now a flat rotisserie basket. Nothing like flexibility. Plus, if you order all at once, you reduce your shipping charges. I didn't get to do that with the KK parts, as the rod came on the market later, after I already had the KK basket. Don't forget the motor! OneGrill's model 4pm05 is what most of us use. Note: Free Shipping! http://www.onegrill.com/Stainless_Electric_Grill_Rotisserie_Spit_Rod_Motor_p/4pm05.htm

Exactly, cradle, spit and OctoForks.:)