Leaderboard

Must be rib day. This time I only marinated mine with lots of pepper and granulated garlic. Served with purple (which turn green when cooked), green and yellow beans, potatoes and onion. Rib ends are showing.

It can’t be summer without corn !!!! But I managed to do some cooking this weekend. Started with a pair of butts for a birthday cookout. 17 pounds of pork and some bread of course. And then today a friend requested some ribs for a lunch they were throwing. So if I was making ribs for someone else I might as well make some for me too 😁 The ribs are still resting. It was a busy week, I did a few Senior Yearbook photo shoots and Thursday night went to see Bruce Springsteen in Foxborough, great show 👍👍👍

And the ribs

What's not to like, a litte caramelized sugary sauce at the end will give it a pop and cutting it up into burnt ends is also worth a try. Haven't done a butt in a while and I believe one is hiding in the freezer

Facebook post says that the local corn folks will have corn today, but I have golf league this afternoon and won't be cooking tonight. But, glad to see that they're back in town today! 🌽 @C6Bill - totally agree - it's not really summer until the local corn comes in!

If I found a restaurant that made fries that well I would be a regular !!!!

I agree. I'm in the mayo/aioli camp for fries. There are some commercial ketchups that aren't overly sweet (Trader Joe's Organic or Sir Kensington (is a bit high on the salt though), or just whip up you own.

So, take this to the extreme and just cube up the butt and skewer it to maximize the surface area, if all you want is bark!

He's my cameraman!

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.

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.

Sent from my iPhone using Tapatalk

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

Well it’s all up to the meat gods now, 11.5 hours at 235. The last 4 hours were wrapped. And a little bread to go with it 😁

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.

Thanks, Tony, I was beginning to think I was not going to get a feed of corn this year, a tragic loss for me.