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Last night was bacon-wrapped shrimp. Seasoned the shrimp with cajun seasoning. I par-cooked the bacon first, so that the shrimp wouldn't be overcooked waiting for the bacon to finish. Started out on the main grate, but wasn't getting the bacon to finish up quickly enough, so I dropped down to the lower grate for the final few minutes. Slathered on a little BBQ sauce, too. Sides of pasta puttanesca and salad.

Catching up on some recent cooks. Sunday - chicken thighs with Uncle Dougie's wing marinade - my "go-to." Started out on the main grate at 325F, but then dropped down to the lower grate, skin side down, for the last 15 minutes. Plated with orzo pasta and coleslaw (I mixed some clean Uncle Dougie's into the dressing for the slaw instead of the usual vinegar - it's a "keeper!") Monday night was a bit of a quandry as to what to make? Quickly thawed out some thinly cut beef and made some suya skewers. I did add a bit of Gunpowder to the suya mix. I liked it. Lower grate, 400F. Mesquite chunks. Plated with a nice salt-crusted baked potato and some of the leftover coleslaw. Last night was lamb chops. Main grate, 350F, coffee wood chunks. Rubbed with my "house" lamb seasoning, with a bit of extra rosemary. Plated with roasted spuds and a salad. This is "faux" green crack - Trader Joe's Jalapeno Sauce with fresh chopped cilantro and parsley. Works great in a pinch!

Dinner in the dark. Hotel style pork chop, fried potatoes and squash seasoned with thyme, ghee and maple syrup. Plated.

Nothing new to the forum, but always a fall football classic. American football that is. Brisket for Saturday dinner. Then Sunday brisket chili. I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top. Sent from my iPhone using Tapatalk

Please also remember that the vapor you are trying to create is also in your charcoal. For more smoke flavor remove any charcoal that you have grilled with and replace it with fresh charcoal. Once you burn your charcoal over 450º the organic material that makes the smoke flavor is greatly reduced. Above about 450 you will see flames on your charcoal..that's your flavor turning to vapor and burning off..

I reckon I could just look at these amazing pictures, have a few beers and feel that I'd eaten really well. Might try it on Friday night instead of cooking.

As I said in my write-up, I parcooked the bacon first (partially fried). But, I also needed to move them down to the lower grate, as the bacon wasn't crisping up fast enough on the main grate. The bacon was just crispy and the shrimp weren't overcooked (still moist inside).

You're think NC; I grew up in the "other" Greenville in SC. Believe it or not, I actually spent a summer in the NC one, too. Worked a construction job over the summer during college to earn $$.

While I don't cook chili with beans, I often make a side pot of "chili beans" to have with the actual chili. Pinto beans with chili seasoning, Rotel tomatoes & green chiles, onions and usually a splash of tequila to make them "drunken beans."

Well my last batch of “chili” had beans in it because my lady friend wanted beans in it 😊 And it was really good, it just wasn’t Texas brisket chili anymore lol

It reminds me of the thick white fog from the mosquito truck when I was a kid. I know some find it perfectly fine I am not one if them. But you know what they say about opinions lol

Well if it has beans it isn’t chili 😂

I live in Michigan. Chili without the beans is just coney sauce to me [emoji23] Sent from my iPhone using Tapatalk

Indeed it was. Hybrid between Texas brisket and traditional. All of the Texas brisket chili spices, but all of the tomato, beans, etc in a traditional. Plus I roasted the jalapeños, tomatoes and onions first. Secret ingredient to all of my chilis is a few spoonfuls of masa flour. Great thickening agent with the added benefit of a little corn flavor. Sent from my iPhone using Tapatalk

They are in Westfield and will sell direct to the public, you could drive right up and get a pallet. https://wickedgoodcharcoal.com/pallet_shipping_within_ne.htm

Use a jaccard meat tenderizer to pierce the skin.. makes it easier for the fat to render out.. Baking powder is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.

Appreciate the “cold” advice @DennisLinkletter and @jeffshoaf. I do tend to take my meat out about an hour or more before going on the grill. Will try it out on the next cook.

I'm not a spritzer but I do always go from the fridge to the KK.

The smoke is transferred to the meat by condensation.. Try spritzing cold fluid or putting the meat in the grill cold.

Here is a great review so I don't have to wag my own tail.. I'll let Forbes do the dirty work for me.. Komodo Kamado Forbes Review

High-quality insulation reduces airflow which creates better barbecue. Charcoal always burns at the maximum volume for the allowed airflow, if you can burn less fuel to maintain your cooking temperature, you will have less airflow, less evaporation, and Bingo.. more retained moisture in your meat. And that's better barbecue. And commonsense would dictate that less airflow gives the vapor that's released from the charcoal more retention time therefore more opportunity to condense on your food. Condensation of course is how the vapor is transferred to the food. So less airflow not only gives you more retained moisture but more smoke flavor. And that's better barbecue.

Actually KK’s have no ceramic in them, and it’s the only truly insulated kamado grill available. The insulation prevents heat loss, so less fuel is required to maintain a given temperature..less fuel, less airflow. Sent from my iPhone using Tapatalk

Learned my lesson with this one! Will use 1/2 as much next time!

Ha! You forgot the First Rule of Chile Club: Respect the heat, do NOT treat it like a rub. Good luck with that. Who is going to take you up on this offer when even you @tony b, couldn't take the heat?

Set KK for 250F and pork needs to reach a temperature of 145°F , but you shouldn’t leave it on the heat for even a degree more than that to achieve the most moist and tender pork loin.

Yes that might work on the 16 or 19.. But these are much more necessary in the other grills because the draft doors are not flush to the floor of the grills like in the KK. This feature makes ash removal MUCH easier then the glazed ceramic pot kamados.