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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.

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

Salt, pepper, Butter, olive oil, garlic, lemon chicken

Finally a chance to smoke Beef Plate Ribs. These are insanely rich and flavorful. Did these @ 275 for about 7 hrs. Kept smoke generator going most of the cook with Hickory chunks and coffe chunks .

Last night I got out two frozen chooks that my Italian butcher had spatchcocked and deboned for me. Per another post on this forum, I tried dusting one of the chickens with baking powder to see if the skin came out crispy. Heat soaked the 32 to 250C and cooked the chickens on the top grate. IMG_0175.MOV That fat came out of the chickens. Soooo delicious. The chicken on the right was the one with the dusting of baking powder. It came out a little browner but no real discernable difference in skin crispiness. I also cooked dessert on the KKs. Roasted strawberries with sugar and black pepper followed by a few drops of rose water at the end. Then I cooked some chocolate fondant Everyone thoroughly enjoyed their KK cooked dinner! P.S. The starter was not KK cooked but it is worth a mention. Sous vide cooked octopus legs, compressed in a meat press for making ham, cooled and then sliced to make octopus carpaccio. Game changingly delicious with a drizzle of good olive oil.

Memorial Day brisket(s)

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..

Here's a smoked/rotisserie chicken over a pan of beans. We gave it a cajun style dry rub and basted it with a cajun-bacon compound butter towards the end of the cook. Also made a tangy jalapeño slaw and cornbread. Everything came out great but the beans (pinto & black) with the drippings, bacon, poblanos, coffee, etc. sort of stole the show. I used the heat deflector as a shelf for the pan to keep it off the direct heat.

I honestly LOVE Aron Franklins process 50/50 course cracked pepper and kosher salt. Not going to lie I like a little blackening seasoning and cayenne also. Cook at 275F for 7-8 hrs no wrapping to really keep the Bark intact . Did these a couple weekends ago just melted like butter in your mouth . Used the big double bottom drip tray with beer and rosemary to protect from direct heat. Oh forgot chilled them in the freezer to cool em down and cold smoked em for 2 hrs (Hickory/Pecan) the day before thats the 2nd picture with no seasoning .

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

Prepping for Super Bowl tonight. We are in Italy and our friend is going to open his bar so we can watch the game from 00:30 tonight. I will be introducing the Italians to Franks Hot sauce and blue cheese dressing. Not brave enough to try to get my KK 16 down in the lift and down the road to the bar and so we will be using their professional oven. Here is what 5kg of wings, neatly prepared by our local butcher, look like. Dry marinade applied, now waiting in the fridge. Fly Eagles Fly!

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.

Sent from my iPhone using Tapatalk

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

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

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

I had one of the early generation 19" and 23", when I moved to NYC the 23" came with me (probably should have been the 19", but c'est la vie!). Now we've got a place in San Diego and rather than trying to ship the 23" there, we decided it was time for an upgrade. This thing is built like a tank! And I mean the crate, the KK itself is more like a beautiful bomb shelter. I love the little details you've added over the past 15 years and the fact that 750lbs of stuff can be uncrated and moved to position by myself is phenomenal attention to detail. More pics to come, I'm sure, but I was so excited I forgot to install the thermometer before snapping this one!

Fired up a couple of BMS 7 Wagyu Beef Ribs: 6 hour smoke at 250 with 1/2 basket of CoCo Char using Hickory & KK Coffee Wood for smoke...What shocked me most was once it was fully heat soaked, I actually ended up just using smallest intake hole "only" and top vent just barely open to maintain 250 degree temp and it did "not" budge the entire cook and nearly all the CoCo Char is still in there and some pieces hadn't even needed to light😲-if this thing were any more efficient it would likely become self-sustaining like a nuclear pile, lol. These were easily the best, juiciest and most flavorful beef ribs I've EVER made-and I've made A LOT-everyone freaked at the difference over my KJ and Egg, this thing is next level LEGIT!!!

My new beastie, Ultimate 23 in Terra Blue.☺

Last weekends turkey was so tasty I was asked to make another 😁 and a tomato basil mozzarella pie to go with it. I can not take credit for the pie lol

get well soon @remi some kfc spiced chicken and grilling chicken bones for tare sauce. my old tare became a biohazard of mold. i guess i need to start freezing it instead of just putting in the fridge.

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

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

I am working my way through Steve Raichlen's BBQ Bible recipes. Today is Lamb Barbacoa with Consumme', I am also cooking Maya Coba beans. I am really excited about this recipe because of the flavor profile and the lamb drippings flavoring the consumme'. Here are some shots before cooking. 1) prior to being wrapped in banana leaves 2) consumme' base and 3) the works prior to going on the grill. When I cook like this I think I need a bigger BBQ then it all beautifully fits and I think this BBQ is perfect. Don't get me wrong I will always want another KK!

A Mediterranean Sunday dinner here in New England. Salmon with herbs, capers and some veggies with a good olive oil. The rice took on 3 countries, Italy, Spain and Portugal having Linguica, sweet sausage, Sazon, marinara, mozzarella and a host of herbs. Some Cerignola olives for color. Cooked in the KK with a chunk of cherry.

32" Big Bad + 10" = 42" Serious Big Bad 42" Serious Big Bad - 4" = 38" Goldilocks 38" Goldilocks

This was my birthday gift to myself, lol...The fanatical level of attention to detail and "overbuild everything" philosophy is apparent everywhere on this beast, compared to my KJ Big Joe III, Joe Jr. and Large Green Egg (all of which I love) this thing is on a COMPLETELY different level, it looks like it could take a nuclear strike!!!😂 Thank you to Dennis and the Komodo Kamado team for making such an incredible piece of "Cooking Art", I'm very glad I've joined the Komodo Kamado family.👏👍🙏😊

baguettes with 3x pre-ferments (poolish + pasta di riporto + levain) caputo nuvola super

Yesterday was market day at Woodson’s Mill, a still functioning 18th century water powered mill here in central VA. Deep Roots Milling mills regional grains once a month and then sells their flours the following weekend. So I hauled my sorry keister down there to bag me some flour. This loaf is 70% Deep Roots Silver Bread Flour (80% extraction) + home milled yecora rojo (15%), spelt (10%) and rye (5%). 80% hydration.

made pan de cristal today 100% hydration caputo nuvola super W320. overnight levain and poolish preferments. not the crumb i was looking for but still tastes ok..