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Hey everyone! Eggman for years. Took the plunge and my KK showed up this weekend. Can't wait for my first cook. See y'all around. Cheers! Mike

I had long hair too. The Beatle years...Emerson Lake and Palmer...Led Zeppelin..ZZ Top...Yes...I love about every soul group during that time too. Tony is about 9 months younger than me so he lived through it too. Tasso is sold everywhere around here and the best boudin I ever ate is at a store about 7 miles from my house with the unusual name of Nunu's. Cracklin is good cajun food too. Fried hog fat pieces in hog fat. Very healthy. C6Bill, your barber is standing too close to you during those haircuts.

Just stumbled across this guy's video of "do's/don'ts" of Kamado style cooking. It didn't hurt that he has a 32" KK to show off either! I was very skeptical when I saw the title. BUT, his tips and advice were spot on. None of that "urban myth" stuff that you see in a lot of BBQ videos (my favorite - searing "locks in" the juices!) Good advice on quality charcoal and thermometers, too. I'll definitely check out some of his other videos, as I was impressed with this one.

Thanks, Bruce! Life's too short to eat crappy processed foods and drink cheap beverages! One of life's simplest and greatest pleasures is cooking tasty food. Plus, we get the benefit of sharing it with our close friends and family, which makes it all the more enjoyable!

Check the Forum threads. Memory fails me, but someone was using aluminum foil (or a cheap drip AL pan) to bank their coals in the back for roti cooks, as the basket splitter in the larger grills only runs front-to-back. Us folks with 23" have a round charcoal basket and we can position our basket splitter in any direction that we want.

Me and Mardi Gras Bear were eager to kick off "Fat Tuesday!" Lunch was a Shrimp Po'Boy. Panko fried Cajun shrimp with homemade remoulade and cocktail sauces on a baguette with some shredded cabbage & carrot. Behaving myself a little with a non-alcohol Hurricane. Dinner of red beans and rice (maybe my best ever!) and a "real" Hurricane this time! Hope all y'all had a great Mardi Gras! Laissez les bons temps rouler!

Gambas al Ajillo recipe from the Wood Fired Oven Chef https://www.youtube.com/watch?v=TH7pwIM9tiQ

Welcome Mike, that’s a beauty !!!!!! Everyone knows tiles cook better than pebbles 😁

@Poochie Mine is a Tuscan Chef, it has the firebox under. here is a pic from when I got it

Nothing wrong with hippies, i had long hair back when i had hair LOL

Well, it's a big deal at my house! Actually, I cook Cajun year 'round. We used to have a specialty market dedicated to Cajun foods. They actually drove down once a month and bought things to stock the store. You could always ask them to pick up something in particular for you and they were happy to bring it back! I miss the fresh boudin! Confession, I thought that I had some Tasso in the freezer, but when I went to look, I couldn't find it. Too late to order it online and with my old supplier gone (many years ago 😢), I went scrounging around most of the local markets to no avail. Had to improvise - a combo of country ham and Nduja. Worked pretty damn good! @Poochie Hell Yeah, I'm an old Hippie! Proud of it, too! ✌️ ☮️

@tekobo yeah, a 32 for me would need to be in my forever home and setup on the ground floor. i live in a rental and grill on the roof. i would be nevous to live under the weight of a 32..

Yeah, it looks like Tony came down to my area and didn't say squat. Oh yeah, damn hippy!😃

I didn’t know that was a big deal in IA 😂

Finally the blizzards let up enough so I could grill some pork patties today. Plated with steamed and roasted cabbage, rice and pickled beets. It sure was nice to cook on the KK for a change.

Yesterdays chicken, it went well with my salad tonight

I'm accountable for 35% of the views on that video

Tony that looks deeeelicious!! You sure do eat good. Those pictures are making my mouth water!

Roasted squab on the KK. First run on the rotisserie. This dish is very popular in Hk restaurants and with my in-laws. I don't eat squab, but I will cook it on the kamado if the occasion arises. If you've never had squab, it's all dark meat, very juicy due to the high fat content in the skin. But kind of gamey. The recipe is a marinade of dark and light soy sauce, salt, sugar, sesame oil, chicken powder, corn starch. No measurements, just eyeball and adjust to taste. Clean the squab and let it marinade overnight. Roast it like chicken. 400f+ You can add smoke, but I didn't.

@Myklnz Let me be the one to officially welcome you to The Obsession! Can't wait to see it in action! @D.Drackett - yah wussie! Get out there and fire that thing up and cooks something. I cook here in single digit (Fahrenheit, not Celsius!) weather!

@Poochie - yer ma brutha from another mutha! HUGS!

Well, I didn't spin the chicken thighs, but I did take advantage of the 60F day to grill some for dinner last night (btw - it snowed this morning. Welcome to Springtime in Iowa!) Direct, lower grate, 375F, peach wood. Spice rub was Berbere. Au gratin spuds as the side dish. Not done on the KK - sorry. Plated with an orange juice, butter and garlic jus, with a lovely salad of arugula, spinach, orange segments, feta cheese, sliced almonds and pomegranate seeds, with an orange juice vinaigrette.

yeah that was why i asked how to setup coals for a rotisserie if kk charcoal splitters run vertically. i usually bank coals along the spit, and the splitter plate is just enough to do that, even if it's only holding on one side.

That looks great !!!! I wish I could split the 32 fire box front to back

It looks beautiful and I'm sure you are going to find a world of difference from your previous grill both in performance and in the taste of the food.

I was the eggman. I was the eggman. I was the eggman coo coo cachoo. Welcome to the forum and the world of Komodo Kamado cooking! Beautiful KK in those tiles and I'm sure you'll have many years happiness from it.

Ya got me!

Wifey wanted to match the pool tiles so we're all good here! Thanks for the welcomes

Jokes on you, I don’t need no barber LOL

Congratulations @Myklnz. Nice looking KK. And great choice with the tiles. Welcome and looking forward to many pics of your journey.

Congratulations from Sun Valley, Idaho, where (even in our covered “Smoking Section” in “The Woodshed”), It is too cold to cook out there. We are still skiing, but the fire pit and several cookers, especially my favorite, a KK 21” black tile model with almost every accessory and lots of fuel, are ready to strike the first match of BBQ Season. Lucky you to be on FL where you can cook all year! Dan

Am i the only one outside spinning chickens because of David's rotisserie thread lol

I wish this forum had the option to ignore a thread. I come to this forum to talk about food and grills.

smoked iberico baby back ribs. first time doing a bbq type food on the kk.

Did pizza in the kitchen oven yesterday-