Leaderboard

Wings and a chuck roast. No blower, no external thermometer, just fire, lump and meat. Very very tasty.

manjang meat market, seoul imagine going to your butcher, but they only have the best possible korean beef, and there are 5,000 shops selling it.. and you buy and cook it in the market restaurant.

greetings from seoul.. hanwoo beef bbq 1++ why charcoal tabletop grilling never caught on in america i dunno…

Oh man, i really like smoking a nice chuckie

Snow storm coming tonight so last evening I did a chicken thigh cook while the weather was nice. Plated.

@Tyrus this was hardlined gas, but our first choice was a charcoal restaurant but it was a 10 table deep wait, so we opted for gas. shame because they use some crazy chunky lump charcoal here as big as my fists

I've decided that the best thing to do is keep the one I have. It's so easy to think you need to upgrade because that 42" is so big and beautiful. But in the real world, my 32" is big and beautiful and cooks like a dream. When we move, it'll move with us. I cooked on it again yesterday...like I do 3 or 4 times a week...and just had that "aha" moment that told me how perfect this cooker is. It also told me to shut up about selling it. So thanks everyone for the input, but we can put this issue to sleep.

I made a dough ball that looks like Venus 😳 it is a marbled rye and it probably tastes better than Venus 😁

Looks good C6Bill and so easy too, Nice plate. I was Prevites just the other day and picked up a couple of packages of Boneless short ribs for a cook I'm going to do on the new cooker, whenever it arrives. The quality and selection is better than my old place, first name basis with the butcher what more could you want

After Tyrus posted his turkey breast I had to go get one

No bark on my cherry chunks, you know bitter taste and all. Well, it was a first for me, I had a rack of beer, some free time and an open road for this little experiment. Just remember now, you go to far you got charcoal and don't worry about rushing to take them off the grill long after the fire dies, there fine, they won't spoil.

@Tyrus, I'm surprised those cherry chunks don't have a better bark.

Heylo.. First I heard of this.. There was recently an upgrade.. I've written my forum Wizzard to fix this. Thanks for the heads up!

Those won’t get tender unless you wrap them in foil Tyrus lol

Well, if you know me Jonj then you would know I don't like doing things the same way twice, variety is the spice of life. I like quality and that's why I own a KK, but I also like to mix it up and try new things which offer comparable quality. For example, if you saw how many screw guns I own knowing that they all do the same job you'd say why. Because they're all great tools and each one performs just a bit differently according to the task. The new cooker is American made and I like that, enough said. I also gave two cookers away within the past year to each of my kids so my fleet is shrinking and needs a boost. It's most definitely an heirloom, to a degree expandable, versatile and mobile. It checked all the boxes, and hell, it been two years and I need a new cooker. So when it arrives I will take it on it's maiden voyage and share some pics, until then the dogs are on high alert for any trucks passing by, it's costing me a fortune in cookie biscuits.

Yes, Indeed! Things appear to be fixed!

It doesn't mean you wont be able to cook some good food on it. You wouldn't be able to use Komodo Kamado accessories as it's not a Komodo Kamado. I hope you didn't spend too much on it. But welcome to the forum, you can get some good help here on cooking techniques.

We"ll let Toney explain this one.

I love Pickapeppa Sauce but it's been a while since I've seen it in stores. But back in the day we always had some in the fridge. It's one of those sauces that's good on everything. Another sauce that's good on everything is Tiger Sauce.

Lemon dill pork loin chunks with Rosemary potatoe home fries. If you can find this sauce, try it.

@Tyrus Burton Stove Top Grill - I still have mine! Haven't used it in years, but these pics are giving me some ideas, especially on the next rainy day!

Thanks @DennisLinkletter. The forum has been hinkey since the software change. Several small issues, like buttons not working right, but still a PITA.

I want my "laughing" like button back!!

A handsome looking plate Troble, like that cast iron, what brand is it. Sorry to say my dinner was a bit hard tonight, thought I'd smoke up some cherry chunks on the off set. 5 and 1/2 hrs at 275 they still wouldn't probe tender. Actually they were a bit high in water content, so I kiln dried them for smoking chunks. My next cook will feature smoked cherry wood, you might say it'll be double smoked. These pieces will provide some nice smoke in the smoke pot.

Looks at the crazy marbling in that meat! @David Chang - probably has to do with fire codes. All the Korean BBQ places I've been to in the US have all been gas fired, solid iron tops.

My thought would be to paint the other one bronze.. Sent from my iPhone using Tapatalk

Pork tenderloin with roasted carrots and crispy Parmesan potatoes

making some korean food before i fly to korea tomorrow 🤓

Yay! Seems fixed!

The tiles look intact but the close up reveals a lot of grout loss, you could order some grout and apply it by hand in those areas, I'm sure the grout Dennis has will work. You'll definitely need something to prevent water from getting underneath, but overall as it appears with it's age in mind it looks to have a significant amount of life remaining. Keep your temps below 350 and you should be ok anything higher and your pushing the limits. Hey, it's ony my opinion and you know what people say about them, everybodys got one. Great pic Toney, I had to take a back seat on this and let you blaze the trail, it wouldn't be fair to cut the line.

@Tyrus - you're too funny!

Both Pickapeppa and Tiger were some of my early intros into hot sauces - way back in the 80s. I haven't bought them in many years. But they are both tasty sauces - not crazy hot.

I hate to say it, but that’s not a Komodo Kamado. It’s a Richard Johnson K5 I believe, maybe a K7. Sent from my iPad using Tapatalk

You took the words right of my mouth, absolutely, it pairs well with everything and it taste good too. Hope they fix this computer glitch, it's like being at a magic show but all the tricks are played on you. Speak of the devil, the last trick was amazing.

Haven't done one in a while. Much better choice for me that a full packer brisket for most occasions.

👍

Nice looking piece of meat and plenty of it. Coincidentally back in the late 80's I had a cooker very similar to the one you have preparing your meats on that restaurant table.. It's called the Burton Stove Top Grill, and to make it even more coincidental I just saw a brand new one at a 2nd hand store for sale. I imagine there featuring a can of Sterno under that or was it gas you were cooking on. That place must have caught your eye instantly, the last time I remember doing my own cooking was at some place out in Colorado preparing my own hamburger, I like your selection better . Enjoy your stay

I have found that Amazon is loaded with cheap clones of the SearPro/grillgun, so I’ve placed an order which should get here tomorrow. More compact that the full-on weed burner, and cheaper than buying a looftlighter or the cordless Milwaukee blower a few of yinz have. I figure when I get around to buying a cordless shop vac to clean the ashes out I’ll be able to use that as a blower in a pinch, but that will probably only be necessary if I want to quickly go from a low and slow coal bed up to a hotter fire for a sear or something like that.

Exactly, Tony.

Any update on when this might get fixed?? It's frustrating trying to read posts that are obscured by the pull-down search menu.

C6Bill quote "Those won’t get tender unless you wrap them in foil Tyrus lol"

@Basher a dry aging meat fridge would be nice but I need my Santa Maria grill before that. I’m still paying off my backyard so I’m a ways out on either of those purchases but one day…..

It's all about the crack sauce!!

Peruvian Pollo a la Brasa with roasted potatoes and Peruvian “crack” saice

Forgot to mention a great French Chef technique …….. after pulling your bird from the refrigerator, put ice packs on the breast meat while the rest of the bird comes to room temp. This will ensure your dark meat finishes in the 185 - 190 range as the breast hits the 170s while maintaining a consistent skin doneness all around. . The dark meat connective tissue at renders at about 180. Anything below that temp the dark meat could be a bit tough.

Nice tutorial on rotisserie birds. Looks great. I backed MEATER as a Kickstarter funding back when they just were getting started. I immediately saw the potential for rotisserie cooks. Took them a while to get the bugs out (see MEATER+), but they finally got it working as intended. I highly recommend getting one. Probably a good Black Friday/Cyber Monday deal out there?