Smokydave

dstr8, I see you have a BlueTherm Duo--as do I. Do you have the same terrible time with the bluetooth losing connection? It's really too bad because otherwise it works so well and the probes are top notch. I wish they would do wireless.

Congratulation Dennis! It's very well deserved and our luck that you have a great mind!

Yeah, I know. Good thing I learned my lesson a long time ago and keep an eye on the thermo.

I have no idea how it happened either, except it was more flat and thin than I usually get.

Hi Norm. I was at about 250-275.

Did one of my best briskets ever today. I joined KCBS and by doing that, you can get one day passes to Restaurant Depot. Picked up a 14lb brisket for $3.59lb yesterday. Let it sit overnight after trimming and rubbing with the coffee cardamon rub. Put it on at 6 am and was done by 2:30. I did foil at 170 and put in the cooler wrapped in towels when I hit 200, so it certainly wasn't low and slow. It was very very moist, more than any other I have done.

That's low, man! Kick a guy while he's down...

Somehow this weekend, I didn't cook on my KK. I cook every single weekend that I can, unless I am out of town. It just didn't happen this weekend. I think I might just keel over and die. Making matters worse, this coming weekend is a no-go for sure, due to some commitments. If anyone has some spare bottled hickory smoke, please send me whiff.

Looks wonderful. I remember when skirts were nice and cheap. Now they jacked the price up. We served them at a couple of dinner parties and everyone went nuts because of the flavor. You really can't find good steak nowadays with the same flavor as you can get from some skirts.

That would be great--less burning.

I like 'em! I too cover my pan with foil. It still looks new. Dennis, let us know the details!

I go for a very unscientific 2 days. Works out for me.

Where did you order it from?

I can see it, but it says "unavailable". Is Dennis not selling through Amazon anymore?

Where did the 23" go on Amazon? http://www.amazon.com/Komodo-Kamado-23-Ultimate-Smoker/dp/B00H6FNVDA/ref=cm_cr_pr_product_top

We had the pork last night. Heated it up in a frying pan in some butter till it browned on each side. Boy it was good and VERY tender. If you can get to Costco and they have these "roasts" or whatever they are, do yourself a favor and get one or two. I'm going back this week to get one to freeze since they don't have them all the time.

Bought a couple of chuck roasts at Costco. Rubbed them Thursday night with coffee cardamom rub. Started the KK around 9:00 and threw them on at about 10:30 and let them go for 6 hours at 240-265. Foiled them at 170 and cranked the heat a bit. Took them off at 197 and let them sit for about 20 minutes. They sliced like butter and were delicious. For something different, I bought a package of naan when I was at Costco. Wrapped some pieces in foil and put them in the oven at 425 for about 15 minutes with the potato dish I made. We ate the beef on the naan with some horseradish sauce. I also put on a pork rib roast I guess you would call it. They sell it few times a year at Costco. We'll have that tomorrow.

I just bought a probe from Omega Engineering. http://www.omega.com/pptst/XCIB.html It has a braided covering that is sturdier than the braided fiberglass one I had before. It's rated to 1800 degrees. If you'd like more info, PM me--I don't want to bore anyone! The stainless armored meat probe I got from Thermoworks is rated to over 600 degrees.

It poured rain all weekend, but that didn't stop me from trying out the new roti. Two chix, tender, juicy as all get out and just a little smoke. It was awesome!

Sorry, i meant the large ones. We can get short ribs, prohibitively expensive, but we can get them I just can't get the big ones. I did find some at Walmart, but they were nothing but bone. Nothing at Costco, Giant, or Acme and Wegmans says they get them maybe once a year and I can't order. It's very disappointing because I've done both the bone-in and boneless short ribs and they came out great. But I would like some big dinosaur bones once-in-a-while!

MadMedik, where do you get ribs like this. We have nothing even close here.

I received my roti motor at the end of last week and rushed home today because I knew UPS was delivering the cradle. Awesome. It's about 35 degrees out now and the wind is blowing about 20-25 mph, but that did not stop me from hooking it all up and watching it spin. Empty and sad, but spinning nonetheless. Wind made my eyes tear up, or maybe it was the roti. No way I can do something in the roti today or tomorrow and we will be out all day Saturday, but I think I will try to squeeze in a chicken or two Saturday night if I get the fire ready to light on Saturday morning. Dennis, another great accessory. I got the basket splitter, pizza stone, the roti, a table, a rib rack...I think I'm running out of ways to spend money with you. LOVE IT!!!!

Well, I must say that was excellent. The bark was awesome with the flavor of the marinade and paste and the meat was pretty tender. Most of it sliced, but the dark meat was more in chunks. Also made some blue-corn skillet cornbread and some red beans and rice. The pork disappeared quickly. I would say I would not do too much differently, but the skin got overdone so we were only able to eat the edges. It was crunchy and tasty. Almost done Shoutout to Komodo Kamado Sliced and chunked Skillet Cornbread

Ok Larry, I'm giving pernil a shot this weekend. I combined a bunch of recipes I saw on the web and made my own paste/marinade. Some prepared sofrito, onion, a crap-load of garlic (the technical term), mexican oregano, smoked paprika, salt, pepper, chipotle pepper, cumin, orange and lemon juice, and fresh cilantro. It tasted crazy good out of the blender--I can't wait. Punched a bunch of holes in the shoulder after I peeled back the skin and filled the holes with the paste. Put it in a 2.5 gallon plastic bag to sit till Sunday morning with the rest of the paste spread all over. Here's the prep shot:

Great video. I liked the correction about the grill marks. Who asked them anyways?