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I'm very pleased about this nice write-up about Komodo Kamado and me in USA Today... Click here for the USA Today article

Homemade marinaded carne asada, grilled over mesquite wood guacamole red onion cilantro cottija cheese salsa Fresca flour tortilla

38" Goldilocks Unveiled.. The 38” Goldilocks is the newest member of the KK family. We took our 42” Serious Big Bad grill, sawed it in half, and pulled 4” from the middle. It is a reduced size 42". It has the same double two-spring hinges, the basket splitter is standard, and a stainless lip protector. Its inside dimensions are 38” wide and 22” deep. It comes standard with three levels of 3/8” 304 stainless grates that can cook on four levels. The main and lower grate have rods front to rear and come in three pieces. It also comes standard with a charcoal basket splitter reducer that lets you cook on a reduced volume of charcoal. This creates a two-zone cooking environment. The grill weighs 1,560 lbs—(74 lbs less than the 42") and rolls easily on five high-density black rubber castors, four in the legs and one under the body, to distribute the weight evenly. It has 208 lbs of 304 Stainless.. Standard tiles $ 8,240 Bronze and Pebble tiles $ 8,480

Went to a graduation/off to boot camp party yesterday so I decided to bring some pork and bread along with homemade pickles for pulled pork sandwiches. It was really hot outside but everyone still had a good time

I remembered that a Prime rib was lurking in the freezer and it's presence was brought to my attention inadvertently by Syzygies suggestion of sous viding large pieces for long time. Seriously I had forgotten I owned a sous vide, it's been a while...so I dug it out of hiding. The roast was aprox. 5lbs, 4 1/2 after trim, double bagged, injected, salted and rubbed then placed inside the water for 15 hours at 132 degrees. Always double bag, if one has a weak defective seam you'll be glad you did. Now I would have done my searing on the KK, but 6 months ago the Weber Summit grill I own seared my eyebrows during this process in a backdraft incident...this was payback/revenge, getting even and clearing the slate. The process went well without incident and the rest is picture history. If you notice in pics there's a green labeled container of Japanese BBQ sauce, if you can find it in your area or on Amazon I would recommend it with red meat as a marinate or as a side...it's pretty good. All I can add to Sous Vide cooking is that it's such a cheat.

That is absolute perfection! I was going to say "well done" but.. well you know... Was just reading old posts but had to comment on that picture .. My mouth is watering!

looks great, @Tyrus!

This is beautiful now I am hungry! Good job.