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Long story but we had Thanksgiving dinner today. I cooked a nice fresh 25 pound turkey and baked s couple loafs of sourdough. I finished the bird with a little maple chipotle bbq sauce 😁 I cooked the breads inside while cooking the turkey in the KK.

Fired up the 42 tonight. This thing has a ton of real estate and I am enjoying it. Basket splitter split about 50/50 with the fire on the left side. Used the cold smoker attachment with wood chips left over from a hickory tree felled in my old front yard to generate smoke for those steaks. They smoked up on that top grate on the right side away from the fire while the veggies were cooking down low. Then I put those steaks down on the lower grate for the final sear after taking the veggies off. Everything turned out great. Needless to say , I'm really enjoying my KK. The steaks were as good as they could be made. They were just choice strips from kroger (nothing fancy). Salt, freshly cracked pepper, sage, garlic powder. Veggies were just EVOO and sea salt and the great KK fire. Yum.

I like to cook them at 400. So for this one it took 2 hours and 15 minutes. Seasoned with Mad Max Turkey Rub and a little baking soda. Once the internal temp is where I want it the skin will be nice and crispy then I sauce it and let it sit in the KK for another 10 minutes with the vents closed down, just long enough to set the sauce.

Nice looking turkey! A 25 pounder should last you until Christmas.

Hi to everyone on the forum. Finally ready to join this proud forum and “obsession” I am happy to seeing light at the end of a tunnel, which has been lit by a lot of lurking, countless visits to the komodokamado.com website, a friend actually buying a Komodo Kamado (because I presented it to him) and in the mean time for sure also a lot of food made on my Primo and Big Green Eggs. My son once said: “today is tomorrow yesterday” You need to do something for yourself once in a while and the boat is docked, taxes payed and the final trip for my Big Bad blue should happen next week. I am looking forward to the unpacking installation, feeling and startup of this new machine. It will only be new once, but with the food I have been presented from it it’s ok to be broken in, I am certain I will get my hands dirty to make some hopefully good food on it. Carsten

@C6Bill nice looking bird. What time/temp did you cook that bad boy at? @johnnymnemonic looks like you’re off to a great start

Great looking steaks 😁

I won’t lie I don’t think I will ever quit loving my BGE because it was where it all started for me but the kk is game changing. My cook tonight on my new 42sbb was awesome. The kk truly is the best. Congrats. Sent from my iPhone using Tapatalk

Congratulations!!!! I went from a BGE to a Primo to a KK too. You will love your KK, it is a whole new level of cooking compared to the other two.

Cobolt Blue Pebble it is, and I have no doubt Pebbles is the best. It will be like Christmas evening just a little early so I need to take it slowly when unpacking to enjoy also that part of the experience. Timing wise it’s a little bad as I won’t be home the first weekend it’s here. But hopefully I can lit it before the weekend and do a full meal on it. I am still in doubt if I have to do a burn in before really tinkering too much with it or if it can wait for a while. I have bought a cover so it should be well protected.

Normally, I cheat and start with a pre-brined corned beef from the market. Soak it overnight in cold water to knock down some of the saltiness. Pat dry and rub liberally with dry rub of coarse black pepper, crushed coriander seeds, hot pepper flakes and celery seeds. Hot smoke with hickory and post oak. Since you're starting from scratch, I'd recommend a standard wet brine with whole black peppercorns, juniper berries, red pepper flakes and bay leaves. Brine in the fridge for a week, then proceed as described above. Good luck and post pics!

Thank you Troble, yes, as the project gets closer to completion, I’ll start getting more excited. Sent from my iPhone using Tapatalk

While reading and watching Macs butternut squash dinner and her saying how she liked the vermiculite system, I ended up buying one! It’s going to be delivered next week. It’s my early Christmas present to myself. It’s been a long time since I last posted something but I do log on a lot just to see who is cooking and looking at the great meals you all post! Just wanted to say hello to all kamado friends.

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