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Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita

Cheeseburgers and corn on the cob

Chicken tacos al pastor last night, with home made corn tortillas. This one’s a firm favourite with the family. Sent from my iPhone using Tapatalk

We WON!! Komodo Kamado won the Newsweek Magazine Best Barbecue Smoker Award… Thank you all for your help voting, I can’t begin to tell you how much I appreciate it. https://www.newsweek.com/readerschoice/best-bbq-smoker

Did another bacon KK cook, it tastes just wonderful can't get enough of this. Did a 20+ pound smoke on Fri, half for me and half for friends. Sliced my share today and the house smells wonderful. Here are a few pix, nothing special, except the bacon. The following is bacon from my last smoke and the pix is this morning's Breakfast. st I now have 9 packages just like this one in the freezer, should see me thru until the fall. I had a few bites and piece left that I will use for soups or pizza..

I usually cook paella inside, but when I’ve got some time it is so much nicer on the KK. It was a beautiful autumn evening here, and kids were sorted- so it was the perfect time to cook tonight’s paella on the KK with some post oak for smoke. Originally paella was cooked on a pan over fire, so it feels right. Simple one tonight with chorizo, chicken, Roma tomatoes and green beans/ flavoured with saffron, paprika, stock and rosemary from our garden. Spicy pimenton in the adult one. I also love cooking the whole thing outside as you set up your ‘mise en place’ and then just relax. I’m smokey as all hell though, so need a shower. Nevertheless it was so so good- worth the extra effort.

Smoked whole chicken on the meat hanger is a GOOD thing. About 2.5 hours at 250F/120C in the end. Start drooling now...

Early anniversary dinner, screw going out. 8 times out of ten I’m thinking I could have made something better at home. Only thing is the cleanup, I’m exhausted! Those oysters were monstrous and delicious. Sent from my iPhone using Tapatalk

The weather here has been miserable for more than 2 weeks, no sun, just rain, wind and cold. I don't care I'm lighting my KK anyway.

I am still amazed by how little fuel a KK uses to do its job. This is my 16KK fire basket after 12 hours of cooking low and slow. A 3kg lump of pig. The capocollo - pig neck and shoulder. Closest US cut is a pork butt.

Just got back from Thailand with the family for a week. Thanks, Dave, for the head's up. All three of you gentlemen are now moderators. Simply click on the member's name/icon. Then click spam, and the post will be deleted, and the user will be banned. If any other old-school members would like moderator powers, I'll be thrilled to give you those powers! Thanks VERY BIG for your help..

Challenger pan has arrived. Am very happy with the results.

Time for a bit of a ‘mixed grill’ tonight. Corn, yellow squash, small red capsicums, large mushrooms, country suasage links, smash burgers, chicken satay skewers, lamb kofta skewers and a couple of scotch fillet steaks. Nice mix for us and the kids- ended up using most the the 32BB lower grate real estate. Great success as always…

Last night was a new experiment - a mash-up of Japanese & Nigerian. Mixed Yakiniku with Suya Pepper rub to marinate beef skewers. I liked how it came out. Will file this one away for future reference. The corn is not local. Won't see the "good stuff" for at least another month or so. This corn was OK.

New first for me on the KK - handmade Bagels! Finally got to use the stone most use for baking Pizza. Bagels went on at 425F for 23 minutes on top grate. With the stone in it took some time to get to temp. Likely due to all the hardware and stone. They did come out very good 👍 will definitely do it again.

Just cooking a few steaks… Sent from my iPad using Tapatalk

In Italy at the moment. Baby artichoke risotto for lunch was delicious.

So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House.

Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy.

I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints @tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year

Couple of racks of baby back pork ribs. 225F for first 2hrs. 275F last 2 hrs. Pulled glazed and wrapped in foil. KK smoke worked great and used my rechargeable pump . Yeah, someone will see in this cook setup, I used the stones for indirect deflectors. They are far enough away from firebox on lower grate, I have not noticed any difference compared to foil and pan. Will do some beef ribs and a 7hr cook and try the foil and pan at 300F and see if there is any difference. IMG_1986.mov

Rotisserie lamb, dirty rice, Mediterranean salad, tadziiki

Woo hoo! Our Mexican neighbour helped with making the tortillas. I think her expectations were low and this Al Pastor recipe far, far exceeded her and her husband's expectations. Hurrah for @Troble. I made fish tacos to start, followed by Al Pastor and then finished with pineapple and ginger sorbet. I was touched by the fact that she has not been able to get to Mexico for a while (looking after sick old dog) and so was super happy to have the taste of Mexico brought to her. And her husband loved rolling the meat in the fat that accumulated in the bottom of the pan.

Now that I’m getting settled and have succumbed into my obsession, here’s a some picks of my cooks. I’m cooking 3-4 times a week and everything has blown me and everyone else away with the outcome. Thanks everyone for your encouragement, advise, and support! Sent from my iPad using Tapatalk

One of my favourite meals to cook on the KK is paella. Especially since moving to our new house, which has an induction cooktop. Steel paella pans are never perfectly flat, so induction cooking is a pain. And then there is the mess. Cooking a paella outdoors, over fire, is one of life’s great pleasures. And that’s all traditional paella was- a rice dish cooked over fire in a pan. Having spent some time in Valencia, I’m well versed in traditional paella- and often make a traditional inspired dish with chicken, green beans and sliced Roma tomatoes. At other times- I go maximalist. Tonight, with my parents visiting from interstate, was maximalist. Chorizo, chicken thighs, baby calamari, prawns and mussels with Roma tomato, saffron, spicy smoked and sweet pimenton, fresh rosemary from the garden and green beans on top. My friends always complain that I say that each iteration of a dish was the best ever. They have a point. Nevertheless this was the best paella ever- smoky, spicy, redolent of the aromas of fresh seafood and herbs, the bitter crunch of the soccsrat from the bottom of the pan. Sharpened up with a healthy squeeze of fresh lemon over the top. Heaven.

Brown sugar & maple syrup glazed bone in pork chop with duck fat and truffle salt air fryer potatoes and roasted carrots

This must be the year for Christmas Rib Roast. Smoked (apple & cherry) a smaller (4 pound trimmed) boneless rib roast this year at 200°F, then seared for 7 minutes total at 450°F. Covered and held until it reached 128°F. Served with farm-style green beans, three cheese potatoes, and a 2008 Spottswoode Cabernet.

Merry Christmas. Santa delivered two primes, a 9.5 and 8.5lb so both were cooked on the 23 KK. The first on the 24th without a sear but cooked at a variable temp, the second with a sear on the 25th. Both tasty, and were festive meals for all, each a bit different but easy work when finished on a KK.

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It had been awhile since i did beef ribs, but i was going to my sisters for diner I figured it was time for some. And a little steak just to be sure we had enough food lol

I First steaks on the 32”, prime ribeyes, SPG, seared at 700. Sent from my iPad using Tapatalk

A nice weekend to make some chicken 😁

Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature..

ribs today on a lovely Fall day…. Sent from my iPhone using Tapatalk

wife and I just returned from Paris where we had some incredible meals. A 1 star, a 2 star & two 3 star Michelin restaurants in a week Lots of seafood, some duck, pigeon but I had a hankering for a cut of steak all week so tonight I made Tri-tip, air fyed potatoes in duck fat with truffle salt & asparagus

A little salmon. A little zucchini. Got to love all the cooking area on the SBB42. It always comes in handy.

came out great on the KK ! Sent from my iPhone using Tapatalk

You will have to trust me on this one, it did taste goooood. I used 2 lbs of Bison very lean ground meat and made 1 meatloaf and with the leftovers made to large meatballs.

happy sunday folks..

3-day salt brine got "very" deep into the roast, then hit with black pepper, garlic, thyme and rosemary overnight. Smoke time was roughly 4.5 hours at 225 degrees (6lbs) over hickory (buried) and cherry and then seared, came out wonderful!😊

Sunday dinner. Pickled schrimp as a starter, main course Sirloin steak, home fries, broccoli, spaghetti squash, garden fresh tomatoes in a light greek, with peach, blackberry cobbler for dessert cooked with coals in the Lodge dutch oven.

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

It was time for more pork roast and chicken breasts 😁

My wife’s overseas this week, so to make the last few days a bit easier meals wise I thought I should bbq on the weekend. The kids requested pulled pork… done.

made another pizza today with some nice cornicione action. spicy salciccia is so much better than pepperoni..

Low and slow sauce making on the 32. The first is a simple beef ragu that I cooked for eight hours and the second is some soffritto that cooked for four hours. The latter came off the KK at close to midnight, too late for me to care about taking any more pics! And yes, there is a lot of olive oil in that soffritto. It takes on an amazing flavour from the vegetables and imparts a lovely unctuousness to the ragu di corte that I will be making next.

Flat iron, carrots, air fryer potatoes

My parents are visiting us and the kids from interstate. Whipped up @Troble’s Polla a la Brasa on the Roti, with pickles, coleslaw, roasted smashed potatoes, salad and green sauce. A big hit as always! IMG_8326.MOV

Hope the Easter Bunny was good to all y'all! 🐰 Easter lamb dinner here - tenderloins, direct @ 325F. Plated, with rosemary & garlic roasted potatoes and haloumi "fries" (cheese coated in crumbs and baked), side salad, and nice Merlot.