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Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.

Nicely done on both cooks! Congrats on your Dad's 70th! I did a Prime Top Round roast that I found "buried" in the downstairs freezer. Indirect, with Guru at 250F, smoker pot of mesquite and post oak. Cooked to 195F. Wrapped in butcher paper slathered with Wagyu beef tallow at 170F. Took a bit longer than I had anticipated (an extra hour), but I was happy with the outcome - crazy smoke ring! Plated with sous vide mashed potatoes with gravy made with the shallot crack sauce (awesome!) and some "roasted" corn (LOL - I over did it a bit and the paprika got really dark!)

I'm not sure if anyone's presented a meat slicer for review or the reasoning behind the purchase. What brought me around to making this purchase started first with an idea of a tall thinly sliced roast beef sandwich with lettuce, tomato and mayo on rye. From there this Beswood Model 250 ended up on my doorstep lookin for a home. Now this kitchen appliance isn't a daily user nor does it fit on the counter to stay, but it will slice all your meats efficiently, quietly and nicely whenever you have a mind to do something with intention. I have it in mind for marinated roasts of pork, beef and lamb and possibly some turkey and chicken breasts with the purpose in mind to shrink wrap for storage. Also, bacon and even cuts for beef jerky came to mind as another thought. Along with this I ordered some meats from Porter Road, I think they're in Tennessee, two bottom round roasts and a top round. I've always noticed here others purchasing on occasion their meats on line, something I was always was reluctant to do, reason being is seeing and touching what's in front of me has been my choice vs a picture on the computer screen. Well, I finally pulled the trigger and considering a little wait around Xmas, the package arrived and I found myself pleasantly surprised with the quality. Whomever packed the box inadvertently tossed in another 6lb top round....Merry Xmas. So thanks, with reluctance and the constant exposure hereI finally came around and broke the mold. So it does what a slicer does, evenly cuts cheese, meats, veggies or breads with precision. It works quietly with a belt drive and effortlessly along a gliding track, what more could you ask for. So the deed was done and I gave it a try, the sandwich was yummy. It has the Tyrus stamp of approval, whatever that's worth...I like it, watch them pinky's though if you are ever of a mind to buy one or similar.

No need. I glow in the dark after working at a nuclear power plant for 30 years!

komodokamadoforum.com If your issues are about your Komodo Kamado or a future purchase, this is the best place to get information. Or chat/email/call Dennis

Indeed. I cook in the rain all the time, when it's snowing, too. Just don't let the inside of the KK get wet. As long as your grout is in good shape, the outside will be fine.

I remember a guy getting a speeding ticket on some comedy. The Judge said "$10 or 10 days." The accused said "I'll take the ten bucks."

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.

I have a 42 kk and on my last cook of 5 pork butts at 225 on the main grate with my thermoworks billows, the thermometer at the grate was 225 obviously and dome was about 275. This may be the opposite of what you were expecting. On my egg I feel like the dome is lower than the grate temp. On the kk this is certainly going to be true for the lower grate right over the fire but for me cooking indirect on the main grate, the dome always registers higher than the grate. Like c6Bill I do not often do multi-level cooks. I will keep you posted. One day I will do 10 or 12 pork butts and use 2 levels low and slow. I did rotisserie chicken this weekend. The MEATER being so close to the meat showed a huge differential in ambient vs the dome at first, meater registering in the 200s, but toward the end it was dome at about 375, MEATER ambient at about 325 - 345. I had two of them going and one was closer to fire than the other. At these medium-high temps a thermometer on the grate usually gets even closer than that. If dome is 375 sometimes main grate is more like 350 for me after some time. What I have found with the kk is that the longer you keep the lid closed the more the temps converge over time. Heat soak your kk well before starting to cook. I came from a large BGE. Kk far superior in many ways- no regrets. I used my egg yesterday in the rain though. The old friend still does it’s job. It is not that I won’t cook with the kk in the rain, it is that it was going to continue to rain some today and my kk is not underneath a shelter. If it will be done raining before my cook is done so that the heat from the fire keeps the kk dry, I will use it in the rain. Also I just got my kk 3 months ago. Still probably over protective. Sent from my iPhone using Tapatalk

MacKenzie decided to start the new year with a milk bath. So she gives the local dairy a call. Moo Milk Company: Yes, could I help you? MacKenzie: Yes. I would like to have you deliver 25 gallons of milk so I can take a milk bath. Moo Milk Company: Pasteurized? MacKenzie: Oh no. Just up to my waist.

That would most people's reactions to poochies jokes! 🤪

I read this out to my husband. He half laughed and half groaned. Divorce may be in order. Gotta train him not to find @Poochie’s jokes funny.

First rodeo with the rotisserie on the 42. Only thing I want to improve next time is putting the birds over direct heat: skin not crispy. But still the best chicken we ever had. Sent from my iPhone using Tapatalk

Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie

Except for the goodie part. I don't want to ruin my reputation

I have both and use both. Each has its own advantages depending on the cook. Whole birds do better in the basket. Individual pieces do better on the spit with forks. Plus, I fabricated a cage for the basket to roast chile peppers in - works great. YMMV

I have no idea but I have yet to have a need for cooking on more than one level at a time. Last week I cooked a 20 pound pork shoulder and I had plenty of free space. I went from a Large BGE to a Primo XL to the BB32. You won’t regret it