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I have been busy curing and smoking 20 pounds of bacon. I split the final product with friends, They give me and gave me lots of help including the slicing and packaging of the bacon. Had the first taste of the bacon this morning for breakfast. Good stuff! Had chicken thighs this week along with fresh potatoes and beans from the garden. Everything is so late this year, weeks behind. Finally had a feed of corn, Fresh corn came from a local garden. It was soo good.

made some dry aged cheeseburgers and double fried fries in tallow.. the fries tastes like they came out of a restaurant..

So I've had these carabineros in my freezer for awhile. Afraid to cook them because they were so expensive (more $ than live lobster) But today was a slow saturday and I decided to take two out that were the size of my face. If you have the pleasure of cooking these monsters, do so by using a recipe that uses the entire body of the prawn (shell and all). It would be a total waste to eat these like peel and eat shrimp. So start removing the head from the body and a long string of guts should come out. Toss that. Remove the shell from the body and save that. You want to split the head open with shears and keep the headfat in tact. Cut off the little legs and toss them with the shells. Skewer the tail meat so when you cook it, the tail stays straight. Chop some onion, garlic, aromatics. Sautee in olive oil. Add the shells. Add tomato sauce, some water. Reduce it to a sauce again. Strain the solids. Season the sauce. Cook your pasta. Roast the heads in the oven with some olive oil and seasoning. Fry the tails in butter, gently. Toss the pasta in the prawn sauce, plate, and eat.

Tony8919 From the top.. the break-in causing actual steaming is a thing of the past. We discovered that the freshly dried grills were absorbing moisture in the container on the way across the Pacific. Because as you can imagine, we were going to great lengths to ensure it would not happen. Clean cement is hygroscopic, meaning that it absorbs moisture from the air just like wood. To prevent this from happening, we wrap the grills with PVC wrap to prevent any contact with humidity and then we put a large bag of silica gel desiccant to ensure the grills arrive dry. You may still get some acrylic vapor smell, but I'm sure the days of overheating and getting steam vapor that causes a bulge are long over. While I may be the only public face of Komodo Kamado, anyone who ever purchased accessories or spare parts after the fact or bought a grill knows the names Mimi, Cicik, Dewi, and Hartono because I'm not involved in the delivery or shipping out in any way.. After 20 years of being in business, we now have many UPS items going out every day. That segment of the business absolutely does not need me to continue running, and it has enough revenue to easily stand on its own now. As far as the company having longevity, my 25-year-old son Dexter started working with me after COVID and is learning the ropes from the bottom up. Komodo Kamado was started when he was 5, so he's been watching me cook for as long as he can remember. He has eaten so much BBQ at this point Komodo Kamado runs through his blood. David Chang Yes, 23" Ultimate, one basket of my coco char 235ºf burned for 85 hours BUT 42" Serious Big Bad, one basket of my coco char 235ºf burned for 215 hours! Will post photos soon.. PVPAUL/wrandyr Before he worked for me and decided to leave hospitality (which he went to college for) Dexter would rant and rave to acquaintances about how the grills are different and perform so well. He's heard me talk to so many people about them, he can break down the performance of the grill's airflow performance almost as well as I can.

@Tony8919 it would be more fair to compare kk to another grill made of refractory material. i don't know of any other cooking vessel that uses refractory other than a wood fired pizza oven or a crucible. if you compare it to another ceramic grill (kj, bge). the kk will always be more $. but don't set your expectations so high for high priced items to last forever. nothing is forever. but it just happens that there is little to break on a kk if used properly. just keep it dry and keep open flames away from the gasket. i can't sell you on a kk. nobody really needs a kamado to burn charcoal for 85+ hours at 235f. but if you see one in person, you will get it.. 😄

Forgot to post pictures of the finished product, the brisket come out perfect

Like chocolate is to dessert, tallow is to potatoes....truly decadent, what no ketchup?? I also remember when I was in a restaurant we used lard in the fryolator. It came in large cardboard square boxes wrapped in a plastic bag. The owner insisted on using lard because of taste and higher burn/smoke point, if it taste better, the customers will notice and return. My grandmother preferred lard to butter on her bread, that's old school, old country.

I'd eat that right now. Looks great.

You're right, it does look a lot like Pho. It looks delicious.

I've owned a Big Green Egg and a Kamado Joe. For the money, they're not bad cookers. After I sold both of them, I purchased a KK and that's when I discovered the big difference. It's one thing to have all that stainless steel and heavy duty everything, but the real test is the taste of the food. In my opinion, the food that comes off the KK tastes like real slow cooked BBQ. Where I could pull off some good food on BGE and Kamado Joe, they didn't even come close to the taste I get from the KK. And that's was what really mattered to me. The bullet proof build quality certainly didn't hurt. Add in the perfect customer service and you have a real winner. Spend the money now, cry now, and enjoy great BBQ from here on out. Your kids will love it to when they own it one day. Good luck on your decision!

I took delivery of my 21" KK last May. I struggled with the cost mightily. But, as I learned in my professional life, good tools are generally a good investment. @PVPAUL has hit the nail on the head. Dennis is clearly doing this as a labor of love, and it will be a challenge for him to find someone equally passionate to carry the torch when the time comes. That said, I am a handy fix-it guy who likes to take things apart, and the KK is built to last (see this thread for a worst-case scenario) . As others have mentioned, about the only thing you are likely to wear out is the gasket. Get a couple of extras, put them somewhere you (or your heirs) will be able to find them many years from now, and direct your attention to enjoying the cooks. Nothing that has come off my KK so far has been in any way a disappointment.

Thanks David, I ordered one from Fireboard and one from Thermoworks. I’ll start using the Thermoworks as soon as it gets here, I love their products

i recommend thermoworks probes. they are more expensive but i haven't had one fail.. the stock fireboard probes 💩

Well done !!!!! And not the bad kind of well done, the good kind

Yesterday it was Tuscan style ribs spun on the rotisserie and basted with a balamic herb infused sauce. It was more of a curiousity than a cook and having not used the Santa Maria in a while I wanted to approach it differently, hence the spinning technique. Something also can be said for the entertainment you get from the flames and the primal feeling one gets from cooking over a flame. It's kind of like taking a long trip and finally, but happily reaching your destination and realizing the ride itself was all the fun. Anyhow they came out well, one thing I would do as an alternative is to let them marinate over night and see the contrast. They did flop around some in the beginning, but as some time passed they stiffened up and all was a pleasant sail from there.

Dog Dayz of Summer are here. Heat index over 100F to 115F all week! Quick cook of a Denver steak and local corn. 2X baked spud and caprese salad with homegrown tomato and basil. Sauteed mushrooms on the side.

Pleased with the results. About 7.5 hours in the KK and an hour resting.

I finally used that donair meat I made a week ago or so. I made the pita bread this week so it was donairs for lunch today. Beans are roasted. Next and last chore for the day is to roast some espresso coffee beans.

I was inspired. Had 3 buddies over on Friday night and we gorged on these big beef ribs. Sorry, no cooking pics, just the end result. Dry rub blend of Sureshot Sid's Gunpowder and Meat Churches Holy Cow. 6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours.

What is better than one flat crispy KK cooked chicken? From KK to table. Delicious!