Leaderboard

Decided to try to emulate the master @tony b and I did a bone in pork chop with dizzy dust. Cooked indirect and finished over fire on main grate at 350 over coco char and apple wood made some really nice roasted carrots glazed with olive oil, honey & momofoku savory seasoning served alongside roasted haricot verts with garlic powder, salt, black pepper and bread crumbs served with J vineyards Pinot Noir. Wife loved it. Said it was super tasty, but “light”. Happy wife, happy Troy 😀

Hey Syzygies, thanks all your information in your original post on this thread. I glanced at it a few times but dug in today and wow you may have set me in motion with making fresh masa for tortillas and tamales. Since I was a kid I helped my dad make tamales. I remember going to the tortilla factory as a kid and buying the masa fresh. Now the idea of making fresh masa using heirloom corn has me stoked to go ahead and purchase the ingredients and equipment. I like the idea of taking our family tamale recipe to the next level. We have a Metate in our home but it serves mainly as a decoration these days. I like the idea of the wet grinder you have in your post. We have a family tortilla recipe that uses flour and cornmeal and we hand roll our tortillas, however I do love corn tortillas as well so this has me excited as well. One of the other recent threads on the forum was for Tacos al Pastor and plan on picking up the Trompo King to assist me here. All the best, Paul

Some chicken lollipops. I buried my MSR smoker pot underneath the coals since I was cooking at a much higher temp to get my chicken skin crispy how I like it. The MSR pot produced awesome smoke underneath the coals where it is not as hot. Accompanied by the best rice I have ever made in the Kamado-San from Toiro. Sent from my iPhone using Tapatalk

Some steaks I reverse seared and finished on the soapstone. Sent from my iPhone using Tapatalk

Thanks Jon. The growing conditions for the garden over the last 3 weeks has been extraordinary. Warm and humid with soft rain every evening and the odd thunderstorm to load up the nitrogen. Here is the fire pit area. Sent from my iPhone using Tapatalk

Nada, nothing at all. Started at 10 am and just shut it down about an hr ago after the cook.

🔥 in ✅ first cook - pizza

Mine hang around on an old timber ladder You will also see them hanging off the post on a hook. Featured. Sent from my iPhone using Tapatalk

Peri peri chicken tonight. I hadn’t made this recipe for a long time, but I’m really glad I got back onto it as it’s delicious! The brine ingredients and the peri peri sauce all go together so well! Sent from my iPhone using Tapatalk

Hello, my name is Will and I am a French chef living in Oakland, California. Today I received my new 32" BB completing my collection of kamado grill. I can't wait to start cooking on this beast 😉

So I have been busy grilling and a lot of remiss with posting. A couple weeks ago I had a friend over who wanted shrimp for dinner so I decided to make paella. Mind you I have never made paella before but I have eaten my share. So I researched and research and found a procedure on Naked Whiz's site. What I found most helpful was Naked Whiz provided the pillars or the important things to pay attention to and the basic procedure this was brilliant since I rarely follow recipes. So again I am not going to plagiarize from Naked Whiz if you want the procedure go to the link above I am going to share my experience, ingredients and what I learned. I wanted to buy the sofrito but could not find anything to my satisfaction however, I did find a recipe on Pinterest that seemed like it was the real deal and I was not wrong. I cooked Heidi's recipe the night before and it provided amazing depth of flavor and I will make it again as a base for many recipes not just paella. I used canned whole San Marzano style tomatoes without the juice. For the liquid I used chicken bone broth by Kettle and Fire with 32 oz of clam juice in the bottle. I made sure this was warmed and ready to add. My ingredients included: 1 lb shrimp soaked 30 minutes in a salt brine 0.6 lb salmon soaked 30 minutes in a salt brine 3 lobster tails soaked 30 minutes in a salt brine 1/2 lb Basque style Chorizo, not my first choice, I would have preferred Spanish style and yes I mixed meats. For veggies I used 1 cup frozen peas Tops from one bunch of asparagus par boiled in the liquid Photo below shows the ingredients ready to go. Everything I read said to have your ingredients prepped and ready to go and it paid off in spades. I got the grill to 550 degrees and away I went. Saute chorizo, warmed the sofrito, browned the rice in the sofrito, added saffron, then added the liquid and cooked for about 30 minutes, added the vegetables and mixed into the rice. Then I added the seafood on top and cooked for about 10 minutes and the results were amazing as demonstrated by the beauty shown in the photo below. The rice was creamy the flavor profile was complex and balanced. Frankly, I have thought about this meal everyday since I have made it. What I learned was this dish is beautiful to look at, amazing flavor, fairly simple to make. I will definitely make this again and thanks to Naked Whiz for the procedure and all the tips. While I have a pork butt smoking as I write this I really want some more paella!

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)

I’m so excited I won’t be able to sleep tonight!!! Sent from my iPhone using Tapatalk

Just finished my second dry aged ribeye from the Steakager - very happy with this result. It was a one pounder, reverse seared after slow roasting for an hour on the gas grill. Needed just a bit more sear but very tender and tasty. Next one will be over charcoal.

SteakAger is running a St. Patrick's Day sale with 10% off everything: https://steakager.com/

@Basher your new outdoor space just keeps looking better and better.

Beautiful cook troble! Sent from my iPhone using Tapatalk

That’s not really true. Always fill your basket to the brim. Air+fuel=heat. If you control the airflow properly, your temperature will stay consistent. Perhaps you’re lighting too much coal in the first place? Even with a controller, you have to restrict airflow with the top vent..the controller only adds air, it can’t take it away if the temperature gets too high. Sent from my iPad using Tapatalk

Additional photos

George I have a Smartfire set up. It’s excellent. Alarms, variable fan speed, 3 food probes, holds a very constant temperature. And what I like most is that I can drive away and check in on temps and alter the temps while completely absent from the cook. Sent from my iPhone using Tapatalk

I love the addition of lobster tails. Great cook.

No goat, just a small child. Lol Sent from my iPhone using Tapatalk

The Philly was the warmup for the KK dinner. My wife surprised me with some Snake River Farms ribeyes for Christmas and I cooked the first on Sunday night once the Philly had settled. Cut a couple of minutes too early as evidence by the juice but damn if it wasn't cooked just how I like it

Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado. Sent from my iPhone using Tapatalk

Finally got my 23 Ultimate at end of Feb. after a long 6 months(This was research, ordering a 21, changing my mind to a 23, Dennis building the 23, then the shipping(container shipping was a longer process and then freight from LA to Ga. during bad weather took an extra week ). Was without a smoker grill for that time too. Sold my green egg (thought it would take longer to sell, but it went in a day). Thanks to tcoliver, tekebo, this forum, and especially Dennis during this journey. Following Dennis' instructions, uncrating was easy. Moving around back was level ground, so fortunately, I didn't have to remove the lid. Only one step to navigate to the deck, used the pallet ramp upside down with a board on top and up she went. Had help from my neighbor and my son in law, who did the pose.

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

Beautiful looking KK BOC. Makes me warm to tiles..... until I remembered that pebbles cook better. Sent from my iPhone using Tapatalk

I just realize something I think is pretty cool that I never thought of... I am turning 42 this year. Didn’t think of that until now. I didn’t come from much and I was just thinking about how happy I am that I am fortunate to have one of these bad boys. Sent from my iPhone using Tapatalk

Dory is in the house!! No longer to be found. Too bad it will have to stay for a few weeks while I wait for this snow to melt a bit. Patience is a virtue they say, yes? Sent from my iPhone using Tapatalk

We are recovering from an ice storm, no electricity and no WiFi so not sure if photo is going to upload. Her name is Dr Maillard. Look up Maillard reaction.

Just wait! Some of the folks on this site have this weird superpower where they can make you spend money.

@tony b I don’t think so. I usually cook my brisket at 235-240 but maybe you’re right

It’s 86 degrees here today in January. Peach tree flowers are opening. Feels like summer I’ve done the lobster cooks 3x now. First time I paid $16/each, then it was $24/each. Then they disappeared for about 6 weeks cause China was buying them for $65/each. Now they are back for $30/each but after a long week here in the US decided to treat myself and the wife one of the lobsters had this pink stuff in it I guess it’s called a tamale, highly sought after in sushi restaurants I was told but that one was incredibly pink and tasted like Maine lobster claws grilled over coffee char with garlic, butter, parsley & chives slow baked sweet potatoes with Greek yogurt and grilled asparagus

I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description