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Pork tenderloin marinated with olive oil, rosemary, sea salt, black pepper, paprika and brown sugar. Reverse seared and finished in the cast iron pan over the coals. smoked with apple wood. Served with a port red wine & mushroom reduction sauce grilled carrots smoked with apple wood roasted potatoes with olive oil, truffle salt, black pepper, rosemary & thyme my girls loved the pork and the sauce and crushed their meal. They are 4 & 6. Made me happy

While I've been cooking off/on lately, I haven't bothered to post them. Last night was grilled corn (not the best - from the grocery store, as the roadside stand isn't open on Sundays) and smashed burgers with pimento cheese (or as we say back home - minner cheese!) Plated with a homegrown tomato - very tasty, but seriously messy!

It would have to be a metal pipe because there is some heat generated maybe a Y fitting...

That is a great looking meal @Troble !!!!!

Thank you. The timing for the pears will depend on how ripe they are I’m guessing. I am also guessing how long mine took me to cook as we were well into the meal by then and drink may have impaired my memory. I didn’t peel them, just halved and cored. I left them sitting in a warm sugar syrup with spices for a few hours. I didn’t want them to cook, just infuse the flavour. The cast iron griddle was in the KK for at least half an hour before I applied a little clarified butter and then cooked the pears face down for about 5 minutes and then on their backs for about 10minutes. I think this is a fairly forgiving dessert and the main thing is to achieve the colour you want without the pears falling apart. I also think I was cooking at about 200C.

Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk

Despite some trouble with fitting the roti motor shaft (see my other post), I managed to knock out my first roti cook and my first porchetta. A bit smaller at 3.5lb (1.6kg)- cooked at 380-400F, direct first 25 min, 40min with drip tray, final 20min without. Superb crackling, and so juicy inside. Simple potatoes on the KK with thyme, rosemary truffle oil. Green salad. Happy days!!! Now to figure out the issue with my roti motor shaft.... IMG_2832.mov

@Syzygies pizza with no drip pan. Cooked at 500 same method as always same results i thought that I used to do pizza with no drip pan as my drip pan sat on the side of my house for months last year but I couldn’t quite remember since I usually make pizzas on Friday’s and I’m usually enjoying some beers. Sometime this year the drip pan came back to this side of the house and I stated using it again for pizza. Tonight after remembering your post I went no drip pan using my tried and try method and it was perfect

I am not great with tools and was not looking forward to trying to figure out how to fit the rotisserie. In the end it turned out to be pretty easy. In the video I have tried to illustrate all the details that a novice like me needed to know. Happy for others to add more detail to this post and correct me if there is anything that I missed. Dennis has a video on his Komodo Kamado website illustrating the use of the rotisserie cradle in the 32 Big Bad. It is here: I used this as my reference point when I came to fit my rotisserie. His video includes real food AND illustrates the use of the reducer in the cradle.

We had our August banquet yesterday. It was a Turkish theme and we started with veal shish kebabs, followed by slow cooked lamb shoulder and spiced rice and we finished with grilled pears and pistachio ice cream topped with roasted pistachio pieces. It was a great afternoon/evening and I clean forgot to take pictures of the meat on the KK. Here are some random photos, taken when I did remember. This was early in the day when I was grilling onions for an onion salad to go with the veal shish kebabs. My OCD friend threaded the onion layers on in opposite directions to maximise surface area exposed to the fire. Messy shot of the onion salad, roasted hot green pepper relish and yogurt, after all the meat had been eaten. The shredded shoulder of lamb was accompanied by this rice dish, a parsley salad and garlicky yogurt this time. This picture of the roasted pears and the pistachios being toasted illustrates perfectly why I need a 42. The fact that my 23 was warm and could easily have done the toasting job is beside the point... And a gratuitous second photo of the roasted pears. They were that good. A meatless Turkish banquet? No, but lack of photos of the meat attests to the fact that we were just too busy getting into it. The recipes came from Oklava other than the perfumed spiced lamb which came from Persiana and the rice which came from Moro.

What a spectacular banquet idea, even if we didn't get to see it all. I can just imagine the fun that was had by all.

Me too. I need to use my hands. For woodworking I'll draw plans in Adobe Illustrator, often computed from a spreadsheet. Then I'll scribble on several printouts while measuring again. Then my neighbor is a master woodworker with a shop and table saw I don't have the space for. He gets the best plywood in the SF Bay Area delivered, and cuts for me. I've been making wine racks from various sizes of metal lattice. Pictured is the installed rack (walnut) for 100 bottles, and plans to cut two 25 bottle "overflow campgrounds" that are alas still in use.

@Syzygies, I have been thinking about this off and on since Dennis announced the availability of dedicated smoker port retrofit parts. I've held off buying them as I wanted to be sure when I did, I got the benefit of any subsequent Dennis improvements (such as the interior retention nut, face plate locking wing nuts, bracket, straight smoker discharge tube, etc). Like you, I have given some thought to how I might carefully install the new port and sleeve once I got them. For what it's worth, here is my plan (Word document) of attack for this so far (which includes how a backer board could used in the process), absent the actual parts and updated instructions from Dennis when I actually order and receive them. So, basically a thought exercise... KK Smoker Port Installation Plan.docx I would be interested in any improvements to, or critiques of, this. I do woodworking as a hobby and have found developing a work plan / checklist well in advance can help with a successful outcome. Kind of the extension of the "measure twice, cut once" philosophy.

The more you use the MSR Stowaway smoke pots the better they seal. The bottom picture represents just a couple cooks. After many cooks the lid is tight, and very black with wood residue. The closing mechanism can be bent to add more downward pressure on the lid. I have also started wrapping my smoke pot with foil before every use to ensure the smoke goes all down into the fire. Much quicker, easier, and cleaner then flour paste. On a side note I find the smoke profile very pleasant even when cooking at 300-325 degrees. Sent from my iPhone using Tapatalk

My hunch, based on decades of experiments, is that for low & slow this wouldn't get hot enough to produce reasonable smoke. However, the classic cast iron smoke pot has an effective range of 200 F to 275 F, depending on taste. At around 275 F, the smoke is too intense for some. One could try a smaller pot, though "underneath" becomes an interesting strategy. There will be a different effective range, making this interesting. Of course, the way to be free of "effective range" considerations is to buy the official KK Hot/Cold Smoke Generator. Newer KKs come with a port for this. I have the smoke generator, but it will require drilling my 2009 23" KK. I haven't found the time yet, or all the instructional material all in one place for how to do this. I'm very fussy, as in I still can't understand why university contractors didn't use backing boards when they drilled my kitchen cabinets for knobs. I want to figure out the "backing board" approach to this retrofit, how one would proceed if the KK cost $60,000. When I do, I'll fully document my procedure, as learned from whatever is scattered about here.

I've been seeing all the posts over the past few days about Roti pins and I decided to go get mine and measure as well and add them to the conversation. As a note: I bought a 42" with the Heaviest Duty motor, received both in June. I received 2 'sets' of Roti pieces to make it work (2 Brackets to attach to the KK, 2 Drive Pins) which I am assuming came because I ordered both the Roti Spit and the Roti Basket. In any case I have not been able to use my Rotisserie yet due to the summer being SIGNIFICANTLY busier than expected HOWEVER I did do a 'dry fit' with everything to make sure it all worked/fit and my pins fit with them being the perfect length and as you can see from my photos, both pins are identical.

Yes, starting at 13:48 and ending at 14:13 with "and Bob's your uncle." Bob's Your Uncle 2019 Rehearsal Tapes - Chicken In The Oven

Jerk Pork last night to celebrate our 46th wedding anniversary. Pork tenderloin with Carib Dry Jerk rub grilled with pimento smoke wood, rice & peas cooked in coconut milk, and fresh corn from the cob, served with 2011 Forman Cabernet Sauvignon. Followed by grilled peaches and vanilla bean ice cream, with a 2008 Merry Edwards Late Harvest Sauvignon Blanc.

Both the Slicer and the meat rack were from Cabelas, but both can be found easily on Amazon. The slicer is the cheapest consumer grade slicer you can buy. But i use it only to slice meat for beef jerky and to slice bacon once its cured and smoked. With such a narrow and infrequent use, consumer grade is just fine for me so far. Thanks for the tip for future videos, I will be better about describing equipment used, especially since I have received several questions. Thanks for the support!

For Sunday dinner, first attempt at a spatchcocked chicken. Decided on the buccaneer chicken from Steve R's project smoke; couldn't track down sugarcane so smoked over peach chunks instead. 1hr 45min at 300F, no flipping, basted every 15min - super crisp skin. Superb.

Chicken Shawarma Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing Olive oil & garlic pearled cous cous toasted pita homemade Tadziki

Craft Mexican lager, homemade fired salsa, and smoked pork shoulder that I’m going to turn into taco’s. I was in a time restraint so I butterflied the pork shoulders and I smoked them hot & fast @ 300F curious to see how they turned out. They got a nice crust that I think will play well in tacos. Total cook time was about 7 hours. Sent from my iPhone using Tapatalk

2 pepperoni pizzas. One veggie with red bell pepper, mushrooms & black olives and a prosciutto & arugula pizza with balsamic glaze. All pizza crusts brushed with olive oil and sprinkle of sea salt

No grill pics but grill cooked. Reverse sear filet. But using a cast iron on the fire box with some ghee in it. Rosemary garlic roasted potatoes and carrots. Grilled peaches with blue cheese and balsamic drizzle. Sent from my iPhone using Tapatalk

I didn't get the memo about beef ribs and so here are the veal loin chops that I cooked on @RokDok's KK this weekend. He kindly gifted us a brown trout that he had caught. Here it is on the KK when we got home last night: and looking super tasty having been brushed with some melted butter:

No pictures on the grill but have the results. Beef Dino ribs. S&P, 285 indirect, post oak and Fogo Super. 3 Racks came out great! Only two in the pic (the other one had been eaten for dinner).

Great looking steak and loaf remi! I baked a loaf of sourdough today too. Sent from my iPhone using Tapatalk

My butcher had some nice steak tips on a stick and the jalapeño and shishito peppers were fresh picked from a friends garden. The peppers were stuffed with cream cheese and cheddar then wrapped in history smoked bacon. This was my first multi level hot and fast cook. Next time I’ll wrap the handle of the KK with a hand towel, it got more than a little warm lol Also used the smoke pot with the KK Coffee Wood chunks. I was happy with the results 😁