Leaderboard

Beef shawarma. Lamb shoulder cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi Lemon juice Balsamic vinegar Garlic powder Salt Cumin Cardamom Oregano Cinnamon Allspice Nutmeg Ground cloves Black pepper Cayenne Ginger Z’atar Served with Beet/tahini yogurt sauce Tadziki Roasted garlic & olive oil pearled cous cous Mediterranean salad (garbanzo beans, cucumber, red/yellow/orange bell pepper, cherry tomatoes, fresh mint

And sliced. That was cooked and rested with internal temps rising up to 68c. That’s 154f. Sent from my iPhone using Tapatalk

And the pics...burn in still in process. Jotted my temps all the way up to pizza. Then pizza. Now the finale! Sent from my iPhone using Tapatalk

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks. Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.

Here is my first Cassoulet on my new KK 😉 Cassoulet is a traditional dish from my home town Toulouse, France. It's made with duck confit, sausage, pork belly and Tarbais beans

Beef marinade recipe courtesy of Padma Lakshi. I used a 6lb Lamb Shoulder or boneless leg of lamb for the cut. Cooked at 425-400, sliced 3x & basted with leftover marinade after each slicing. Beef Shawarma Lamb cooked on the Komodo Kamado with the Trompo King attachment. Marinade courtesy of Padma Lakshmi 1/2 cup Lemon juice 1/2 cup Balsamic vinegar 2 tsp Garlic powder 2 tsp Salt 1 tsp Cumin 1 tsp Cardamom 1 tsp Oregano 1 tsp Cinnamon 1 tsp Allspice 1 tsp Nutmeg 1 tsp Ground cloves (go easy on the cloves, I didn't have ground cloves and used whole cloves and it was a bit too much) 1 tsp Black pepper 1 tsp Cayenne 1 tsp Ginger 1 tsp Z’atar (this was my addition to Padma's recipe) Served with Beet/tahini yogurt sauce 2 medium sized beets wrapped in tin foil and roasted at 450 for 45 minutes 1/4 tsp salt 1/3 cup full fat yogurt 1.5 tsp Tahini top with fresh cut dill 1 clove garlic Homemade Tadziki 1 cup Greek whole milk yogurt 1 English cucumber 2 cloves garlic 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice 2 tablespoons fresh chopped dill Kosher salt & fresh cracked black pepper to taste Mediterranean salad 1 diced red onion 2 cans garbanzo beans 1 1/2 cups of fresh mint 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 2 large cucumbers (peeled and chopped) 1/2 cup crumbled feta For the Dressing 3 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 2 cloves of garlic (minced) 1 1/2 teaspoons oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper Roasted garlic & olive oil pearled cous cous boxed and served with fresh herbs (parsley, thyme etc)

Because it is impossible to predict how much meat you’ll have or how much people will eat, and hopefully you planned for leftovers from this cook which means that undoubtedly you’ll have lots of extra pitas. So what does one do? in the morning you make scrambled eggs with truffle salt, black pepper, fresh rosemary from the garden & Parmesan cheese. You lightly toasted/warm the pitas and you put some applewood smoked bacon, scrambled eggs & avocado in the pita and you have yourself a delicious breakfast pita

Hahaha it is but it won’t be tomorrow. Even if it does arrive on time it will be to the delivery centre. I believe they still need to book a delivery time with me directly but if it does show up I will be waiting for it 😛

About 10 of us from the local home brew club bottled 200 litres of gin barrel aged Berliner Weisse a few weekends back. I’ve got so much barrel aged beer at the moment. Then yesterday, we done a case swap, so I’ve got 24 different beers to get through fairly soon, not a bad problem to have Sent from my iPhone using Tapatalk

Toney, that shot had everything going for it. Beautiful plate, a sunny day as the snow melts away. Troble a mountain of meat, a feast to behold. Basher that was the best ham I've seen in quite some time.

Well you know what your first cook is now! [emoji23] Sent from my iPhone using Tapatalk

Pineapple cured pork. Aka ham It’s ready a little early so will rest for an hour. I’ll post sliced pics later. Sent from my iPhone using Tapatalk

We had a tiny stowaway in the packaging of our KK. 🙃 He didn't survive the trip. (Looks like some type of lizard that got stuck in the packing tape.)

Poor fella, guess we won't see him on the Tele' anymore, selling insurance.

I’m coming to Perth Sent from my iPhone using Tapatalk

Tony, I think you out did yourself tonight.

Great looking steak tony. Simple is good Troble. Sometimes less is more. Sent from my iPhone using Tapatalk

Well played BOC and what a great setting to be cooking amongst...... in summer. Sent from my iPhone using Tapatalk

Here is my first Cassoulet on my new KK 😉 Cassoulet is a traditional dish from my home town Toulouse, France. It's made with duck confit, sausage, pork belly and Tarbais beans

Let us know how the pizza comes out - with pictures of course! One of the Forum's classic sayings is - "No pictures, it didn't happen!"

Forgot to add the additional unboxing and move to the back yard pics. Having good neighbors is easy with a KK. Sent from my iPhone using Tapatalk

@tekobo - sounds very close to Vietnamese nuoc cham dipping sauce. Nuoc Cham (Vietnamese Dipping Sauce) Recipe | Allrecipes

Yeah, it looks pretty small for a goat! 😄

Thanks for sharing all the recipes! On the "to cook" list, which keeps growing thanks to you!

Don't forget to feed those hands. Is the color called Blue sky, because it matches quite well

Oui. Un petit 23’’ acheté usagé à proximité. Pour autant que je sache, le seul KK du Québec. Sorry for all the English speaking people, but we don’t have that much occasions to chat in our native language, so we indulge a bit! Envoyé de mon iPad en utilisant Tapatalk

Good!

Nice job! Did you buy the cover ? Sent from my SM-G973W using Tapatalk

No extra charge for the proetein!

I saw this cook first on the other thread and was disappointed the recipes were just hinted. Then I found you hadn't let us down at all; just making sure we read all the threads. Very nice cook, Troble.

Troble, what a wonderful display of deliciousness.

It looks soooo tasty, Basher.

Thank you sir. The flavors were really incredible. The balsamic with lemon and spices was superb probably how you normally make it. Slicing it into smaller chunks allowed the marinade to penetrate more into f the meat. Incredible flavor.

Outstanding Troble. Sent from my iPhone using Tapatalk

Many hands make for light work, well done.🥂 Great job on the pizzas. 🍕🍕🍕

I’m glad you finally got it moved into position, B. Very nice looking location. I must say from your pictures, however, there seemed to be a lot of neighbors “helping from a distance” versus “helping with hands on”. 😉 Unless they were the plywood crew... All good now it’s in place.

That is a very fine looking plate, Tony.

Fine job all around. That's the kind of steak you don't leave unattended to go into the house for something. Bill Belichick couldn't have executed a better plan.

@tekobo - we do that here anyway, even when we aren't out of grill space! 😄

Still not its final home since there needs to be some thawing and pavers placed, but let the burn in begin! Going all in with a first trial on pizzas since I’ll have it hot enough too. Wish me luck! Sent from my iPhone using Tapatalk

Yep, Tyrus, that is our balloon and I am the pilot. We got the balloon in 2002 and have been flying since - slowed down since my four girls who were my crew went and grew up, went to college, even got married! (What's up with that?) That profile picture was taken by the event photographer at the Albuquerque International Balloon Festival in 2008. We thought that was pretty good - a picture of our balloon by itself four inches off the Rio Grande, with 500+ balloons in the area but none in sight. I did touch the surface of the water for a nice Splash n Dash. That picture was actually used as the icon to open the photo gallery on the event website that year.

Nice weather for a change so I decided to smoke some pork yesterday. Small (2 1/2 pound) shoulder and baby back ribs. Marinated overnight in Wicker's Marinade (local vinegar-based marinade), then on the smoker at 9:00 am, 225°F, plus hickory wood chunks (yes, I know it was a late start...). No rubs or other seasoning were used; just meat and marinade. Ribs added at 3:00 pm Shoulder wrapped after the stall (158°F) Ribs pulled at 7:30 and plated for dinner (the small bowl is sauce, not catsup). Not much smoke ring on the ribs but plenty in the flavor. Pulled the pork shoulder at 200°F (around 9:00 pm), foiled, toweled, and into cooler to rest. Took it out at around 10:00 for a small taste test, then into the refrigerator for today. I'm pretty sure this is my first smoked pork shoulder. I've always smoked pork loins or hams and used the shoulder for carnitas or chili verde. I grew up with sliced smoked pork, so have generally not been a big fan of pulled pork. The butcher paper worked well to absorb the excess fat from the shoulder. The taste test of this shoulder was very good, so I may have to reconsider the loin versus shoulder issue for the future, assuming the time difference works. However, I am still going to slice this one.

Rib on the bone slowly taken up to 45c( 113f) then seared down low on cast iron aka Troble style. Rubbed in paprika, chillie, cumin, salt Removed at 58c( 137f) Pretty easy cooking like this The iron plate made the initial warming period indirect, then easy sear Sent from my iPhone using Tapatalk

Sirloin tip dry aged for 23 days and roasted over pecan to medium, served with onions, green beans, and asparagus along with some leftover roasted potatoes. Very tender and tasty but a bit too much smoke.

Peruvian Pollo a la Brasa with roasted red potatoes and Peruvian green sauce

I finally got my hands on a Komodo Kamado Cold Smoker. This thing is awesome. It burns pellets and/or chips and uses an aquarium air pump to inject smoke into your KK either through your Guru port or (for newer model KK's) a dedicated Cold Smoker port. It arrived earlier this week. I've tested it twice so far. I have a high end aquarium air pump and a two gang valve to control the air flow (more air = more smoke). It comes apart without any tools to simplify cleaning. I'm using B&B Cherry pellets. To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. Once that was done I set the air pump to low and added a tray with 5 cups of Blueberries. 1 1/2 hours later it's still smoking good. The KK didn't really go up in temp (top temp cold smoker KK, bottom temp KK sitting next to it). Time to pull the Blueberries.  After that was done I kept the cold smoker going and fired up the KK for a low-n-slow rib cook. 5 hours after I fired up the Cold Smoker it's still going strong. Temperature running a little high but I didn't try and bring it down as the ribs went on sort of late in the day and I really want to eat sometime tonight. A nice wisp of smoke. Ribs not done yet (lower temperature) but they are coming along bathed in smoke. A look inside the hopper tube. After 5 hours of smoke the hopper tube is still more than 1/2 full. Did I mention how awesome this is. This thing would easily run 10+ hours set to low with a full hopper of pellets. Cold smoked salmon coming soon

My old post higher up in this thread illustrates the "problem" that I had. I wanted to be able to slide the hot/cold smoker off the KK without having to undo the bolts. I came to the conclusion that was not possible. Until now. Dear Dennis came to my (our) rescue and sent me the new parts on the left in the photo below. I replaced the part on my hot/cold smoker and now have this really elegant solution. IMG_7693.mov I love @DennisLinkletter

I had some posts on hot smoking with this thing when it first came out. Not gonna look them up and force them on you, but summarizing key points: Both give you clean smoke. Temp range: smoke pot is at its best from 225-275F. Cold smoker has no limits. Smoke intensity: cold smoker is controllable throughout the cook. Smoke pot is set, forget, and accept what it gives you. Smoke duration: Unlimited with cold smoker because you can refill anytime. About 4 hours with the smoke pot. Ease of use: Smoke pot is dead simple. Cold smoker requires power, tubes, attachments, etc. (but worth the minimal hassle). Both have their place, but the cold smoker is super versatile.

Yes, the difference between pellets and chips is remarkable. However, not all pellets are created equal. I tried pellets when I first got my cold smoker two year ago and found that they left an unnatural, tar-like residue. Cheap, no-name pellets. Tried pellets again earlier this year, but sought out higher quality pellets from cookinpellets.com. Worked like a charm. No going back.

Glad you're liking it. It is a pretty amazing piece of gear for the KK. Dennis is just a genius! If you saw my post in another thread, I also did some baby backs tonight using the cold smoker. Your suggestion of 100% pellets was the trick! Best run with the cold smoker to date. Ran flawlessly for the entire 4 hour rib cook. I only filled mine 1/2 way and there was about 1/3 of the pellets left that weren't even beginning to light. I just hit the side air hole with the MAPP torch and off to the races! I started out trying the cotton ball in alcohol, but I was using vodka and it had too much water in it to sustain a flame. Should have gone downstairs to the bar and gotten the Everclear! (190 Proof grain alcohol!) LOL