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Everything posted by mdbinkc

  1. Thanks for the kind replies. As I'm sure you know, cooks don't always go as planned, and when all is said and done, there are usually things you wished you had done differently. This was a rare case where everything went as planned, and I ended the meal with a real sense of accomplishment. Can't wait until the next effort! dsrt8: By the way, I asked Malcom why he uses margarine instead of butter. He tells me that competition guys use it mainly because it's easy to use, and easy to store. He says you can use butter instead, or omit it altogether. My better half is a little skittish about margarine after reading the ingredients label, so this was music to her ears.
  2. Congratulations Dennis - a well-deserved award for this engineering masterpiece!
  3. Did I tell you that I love my KK? I have to share the rib cook I did yesterday for our Independence Day celebration. These meaty baby backs were my best yet. I followed a process from a pitmaster named Malcom Reed on YouTube: Yellow mustard binder for rub Rub with Dizzy Pig Dizzy Dust KK @235 degrees for ~2 hours with Apple (look for mahogany color) Wrap in foil, first drizzling with about 1 tbs of margarine, 1 tbs of honey, and 1 tbs of brown sugar Back on KK for ~1:45; peek after ~1:15 to check for desired tenderness Unwrap, glaze with your favorite sauce, put back on for about 30 minute to set the sauce. Plate up with a little pasta salad, Thai cucumber salad, and watermelon Enjoy!
  4. The 2 racks were placed inside a large disposable roasting pan, on the top grate. We had to slightly bend the pan to close the lid, but it worked well. The turkeys were brined for about 24 hours, then rinsed, patted dry, and air-dried overnight in the refrigerator (this step is key to crisp skin, as other posters have stated many times). We rubbed a coat of olive oil on the skin, with a little seasoning, prior to smoking. I foiled the wing tips and leg knobs, but did not tuck or tie. As I mentioned, temp was maintained in the 300-325 degree range. The skin turned out nicely browned, and was relatively crisp. Overall, I was very pleased with the outcome. I should have taken pictures, but was too busy entertaining while I was cooking. I hope this helps.
  5. I'm probably late on this response, but I cooked 3 turkeys over the last 2 days. The first day, I cooked two 12-13 pounders at once, on racks in roasting pans on the top grate, at 300-325 degrees, with heat deflector in place. It took right at 3 hours and 45 minutes for the breasts to reach 167 degrees (thighs about 171). Yesterday, I cooked a 10.5 pounder. The grill temp got away from me a little, up to about 340 degrees, and turkey was at 170 degrees in 3 hours and 10 minutes. On both cooks, I took brined and air-dried birds directly from refrigerator to heat soaked KK, with no time at room temp. I would say you should start checking IT at 2:45 - 3:00. depending on size of turkey.
  6. Normstar, it sounds to me like, if you did check the thickest parts of the thigh and breast, it could be as simple as a thermometer calibration issue. I also use a Thermapen, and mine seems to work fine. My wired Thermoworks thermometer does have a calibration issue - I learned about it the first time I depended on it to tell me when my prime rib was at rare, only to find out later that it was overcooked. I then did a side by side comparison with my Thermapen, and found there was about a 20 degree difference. Based on the end result of the pime rib cook, I decided that the Thermapen was closer to the correct temp. I tell you all this to demonstrate that these thermometers can be off. Based on your description, I don't think it was a problem with the way you managed the temperature of your KK. Logically, since you always had it in a nominal range between 300-400 degrees, you were still cooking, and should have had success. Only if you had pulled the bird based strictly on time in the KK would I conclude that it was a smoker temperature issue. One suggestion - you may want to consider brining your next turkey - I find that for some reason it reduces the cooking time, and it definitely improves the moisture content. I have had so much success with brining, I don't cook poultry without brining it first. I hope all of my rambling is helpful, and good luck with your next try.
  7. Re: A pallet? Carpetride, I live over in the KC area, but I travel to Columbia and St. Louis on a fairly regular basis. I am interested in sharing a pallet, and will make a special trip over that way to pick it up. I'll take as much or as little as you want to part with. Just let me know.
  8. Re: Midwest Share That's an awesome offer, thanks. I will reach out and see if you're still willing to part with a couple of boxes when I'm on my last box. It may not be until spring, depending on how much I brave the weather. I also want you to know that I am in any time you want to order some in the future. I am using Royal Oak for most of my cooking as well. In addition to the cooking you mentioned, I prefer the coco char for long brisket cooks also - it seems to give me more temperature stability than the Royal Oak. Have a great holiday season!
  9. Re: Midwest Share CP, let me know if you ever want to go in on an order. I'll drive down to Ottawa to pick up my share! I love this stuff, and I'm down to 2 boxes.
  10. Re: Can't put it out! My mistake, Talisker did say thermo probe port. I agree, probably not much effect.
  11. Re: Can't put it out! I had the same thing happen on my last cook - the rear door was slightly ajar. Apparently, when I was cleaning ash, I must have accidentally pushed the door open. I only realized it when the grill stayed at 250 or so 3 hours after I shut her down. I think your open guru port would supply enough air to keep the temp up some as well.
  12. Re: New here Carpetride, welcome to the forum. I am a new owner over in the KC area, and new to ceramic grills. I have cooked on various charcoal kettle grills and gassers over the years. I also owned an electric smoker, but recently sold it. I only kept the gasser around so my wife could prepare quick burgers or chicken breasts on weeknights. My bronze metallic 23" arrived in mid-October. I purchased out of the LA inventory, and had my KK within about 3 weeks of ordering. The process was very easy overall. As I'm sure you've read here, Dennis is great to do business with, and has the utmost integrity. My grill was delivered when promised, arrived in perfect condition, was easy to unpack and set up, and I was ready to cook within an hour or so. I am still learning, obviously, but I have to tell you that everything I've cooked on the KK so far has been excellent. I have seared burgers and steaks, cooked salmon patties in a cast iron skillet, made pizzas, smoked ribs, pork shoulder, and turkey. All great. The grill temp is very easy to set, is extremely stable, and will go for days on one basket of charcoal. To answer your question about moisture, I always used a liquid-filled pan under my meat when smoking on the electric, or for indirect on the gasser. What I have cooked so far on the KK has been without any added moisture, and the finished product has always been very moist (I do brine my poultry). Overall, just a great product. It sounds like you are an avid BBQ man - I highly recommend that you pull the trigger on a KK. And, by the way, the extruded coco-char is a fabulous product, you should order some when you buy your Komodo Kamado.
  13. Re: Ruth Chris Sweet Potato Casserole This sounds great, I'm going to try it. There's nothing like a good sweet potato casserole with your favorite KK BBQ or smoked meat. I had a variation of this recipe last night with my ribs, and it complemented the meal well.
  14. Re: Unpacking video of Komodo Kamado Nice video, and love your covered patio set up there, talisker63!
  15. Re: She's in the truck! WOW! Absolutely gorgeous. Congratulations!
  16. Re: First Rib Cook - St. Louis Style Absolutely, but since winter is coming here in KC, you may want to invite me to Tampa, and I'll demonstrate!
  17. Ribs have been on my mind since I got my KK about a month ago. I've done a pork butt, some burgers, filets, and pizza, but I just got around to smoking a couple of racks of St. Louis style ribs today. They turned out great! I set up the KK for indirect, with the stone on the charcoal basket, the drip pan on the indirect stone, and ribs on the main grid. I used Ozark Oak lump, with 5 or 6 chunks of pecan, cooking within about 10 degrees either side of 250 degrees for the entire 5 1/2 hours. The butcher cut the ribs for me in the St. Louis style, removing the ends. When I got them home, I removed the membrane, and trimmed excess fat. I primed them with yellow mustard, and rubbed with Dizzy Pig Dizzy Dust rub. I used the 3-2-1 cooking method, which I found on YouTube. This method calls for 3 hours on the grill, followed by mopping with a small amount of sauce, adding rub, double wrapping in foil, and cooking for two hours in the foil. After the 2 hours, take out of the foil, and put back on the main grid to firm them up for 45 minutes to an hour. Step 1: 3 hours on the main grid Step 2: Mop with sauce, cook for 2 hours in foil Step 3: Back on the grill to firm up - 45 minutes Extremely delicious, and enjoyed by all!
  18. Re: How did you find Komodo Kamado I love BBQ. I came very close about 4 years ago to opening a BBQ restaurant, when my employer was acquired, and I thought that i would no longer have a job. Long story for another time, but the key point is that I love BBQ. I have a friend that bought himself a BGE. We have Thanksgiving dinner with them often, and last year he smoked a turkey for us on his BGE. I watched how much fun he was having, then enjoyed the turkey so much, I made up my mind shortly thereafter that I had to have one. Well, I never buy anything without first doing a ton of research. I looked at BGEs in person, looked at other brands of kamados, searched YouTube videos. That's how I came across the KK. If I remember correctly, it was the 3-part video that Rick Ault was in. That baby was so beautiful, and I could tell Rick was enamored with it, so I immediately dug into every piece of information I could find on it. The more I read and watched, the more I was convinced that I could not live without one. The last remaining step was convincing my better half that I needed one. Well, she is very aesthetically focused, so all I had to do was show her the BGE in person, and then show her the pictures of the KK on the web. She came over to the KK side very quickly, and ultimately pushed me to move forward with the purchase of a bronze metallic, 23" OTB. The rest is history. With every cook, the food is tastier, and I grow more attached to my KK, affectionately named "Puff" (the magic dragon).
  19. Re: Bourbon-brined, Maple Smoked Turkey I found the 12# fresh turkey I cooked at the local meat market - I called to order it, and specified that I did not want it brined, and they had it for me the next day. Do you have a local meat market or butcher shop close by? As far as transporting, I would double wrap the bird in HD foil right off the KK, then in a towel or two, put it in a cooler, and then off to your Bro-in-law's you go. The turkey should rest for 15 minutes or so anyway,and I don't think an hour in the cooler will hurt anything. It will still be warm and ready to carve when you get there.
  20. Re: The Kraken in Manhattan Beach, CA Your Kraken bears a striking resemblance to my Puff (the MAGIC Dragon- with the same bronze metallic finish). Welcome to the KK club. I just got mine, and can already relate to Firemonkey's reference to an addictive substance!
  21. Re: 3-2-1 Margherita I like both of these variations, and will give them a try. MadMedik, I have to ask: What is a Vitamix blender? Will a KitchenAid work?
  22. Re: Bourbon-brined, Maple Smoked Turkey I'd like to play the "newbie" card here, but the fact is, I was too lazy (and hungry) to take a picture. This turkey was a dry run for Thanksgiving - I will take a picture of the next one!
  23. Re: Bourbon-brined, Maple Smoked Turkey Tried the recipe today, and the family loved it! I brined the bird for a full 24 hours. Took the turkey out of the brine about 6 hours ahead of cooking, rinsed, patted dry, and stored in the fridge until about 30 minutes before grilling. I used olive oil on the skin instead of butter, and dusted the bird with fresh cracked pepper before putting her on. The skin turned out nicely browned, but was not crisp. We generally don't eat the skin, so it was no big deal (but my Eskie did enjoy a couple of pieces). Added apple chunks at the beginning of the cook, with a large handful of bourbon soaked maple chips. Added another handful of maple chips about 90 minutes in. I cooked on the main grid, over a disposable foil pan, with no stone deflector in place, at 375 degrees. It took 2 hours and 15 minutes for a 12# bird. My thighs reached 170 before my breasts made it to 165. The meat was very moist, the smoke flavor was about perfect for our taste, and the meat had a good seasoned flavor. Really good!
  24. Add 3 parts premium tequila (we use Padron Silver), 2 parts Cointreau, and 1 part fresh-squeezed lime juice to shaker with ice. Shake well, then pour over ice spheres into a chilled, salt-rimmed highball glass. Think of this beverage as a Mexican Martini. Very refreshing with your fajitas! You can find ice sphere molds online. It adds a nice effect to your beverages, and the scientific principle is that spheres have a smaller surface area per volume than cubes, thus they last longer in your drinks (less melting, and therefore dilution of your high-end liquor). Enjoy!
  25. Re: KK Arrived Today!! To those that offered information on the break-in, Dennis emailed the user manual today, and I completed the burn-in of the grout. I'm in the middle of a low-and-slow pork butt cook, smoking with pecan chunks. Wish me luck! Not to show my age, but I was thinking of naming her "Puff" as in "the Magic Komodo Dragon". Is that name taken?
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