Hector

I had the meat on the reversible grate, on the higher side. So it was only 20cm off of the charcoal. It was very hot and fast For the short time it was on, it charred beautifully

Tonight I thought I'd try the skirt in some fajitas. I trimmed up the skirt and once again it looked great, with plenty of marbling I rubbed the skirt with the Old El Paso Fajita mix I chopped up some red onions and red peppers, added some EVOO and Mad Hunky GP. It took lees than 5 mins to cook in the Komodo at 550F I grilled the skirt at 700f for a total of 4 minutes The skirt came off well and looked amazing when it was sliced across the grain We then made up the fajitas and added some guacamole and sour cream. We used an Old El Paso sour cream but it was no where near as good as the proper stuff. We will definitely be doing this again

I bought some Pork Belly from Costco last week. I've not tried to cook this on a BBQ before, so this was my first attempt. The night before I poured boiling water over the skin/fat side and left it overnight in the fridge to air dry. I rubbed one side with a commercial rub and the other with my home grown pork rub. On the left is my rub, on the right is the commercial rub, SM Spicy apple I used some cherry chips to smoke the belly at 180f for a couple of hours, before cranking it up, to 400f to finish. The kamado was set up to cook on one side only and a put a foil container, with water under the pork belly. This was to capture the dripping fat, without burning it and stinking out the kamado. The skin was crisp in places but not everywhere. I think this was because of the rubs. We served the belly with garlic, oyster, soy Pak Choy, bloody amazing The other half normally doesn't like pork belly but loved this. My rub was up there with the commercial rub, in fact in this application we thought mine was better, although both were great.

Some of the ones I have tried have been very fatty but these are amazing. There is a small part near the bone that is fatty but the meat on top of this incredible. It is well marbled, so is the same as the nice fat in Wagyu. I too cannot eat fatty ribs but these ones are very different.

So I had some of the O'Connor Ribs frozen, so smoked them today on the Komodo. The ribs were rubbed with Mad Hunky GP Rub, cling filmed and left in the fridge over night. They went on a 7.30am Ribs before the foiling Ribs with BBQ sauce on, after being foiled The ribs were smoked around 230f and took over 10 hours to ready 195f internal but more importantly the Thermapen slid in like butter They came out fantastic. Really tender, melt in the mouth and they had a great flavor. Even managed to save one for work tomorrow

Komodo <br /> - love high temp 700f+ grilling, Pizzas, starting it up with a weed burner, that it is a piece of art, can set and forget with a BBQGuru, build quality, very cheap to run<br /> <br /> Yoder <br /> - love set and forget, great smoke ring without overpowering the rubs etc, portable for comps, built like a tank<br /> <br /> I do love both of them. The original Yoder came first, followed a year later by the Komodo. If I could only have one...... It would be the Komodo but I really do like having both and I do swap and change.<br />

I already had a Yoder YS640 but want to do some comps with it. So I sold my old one and my new YS640 Comp Cart is on the water to Oz. There is no chance I'm going to be able to move the Komodo to comps

Cooked up some Ribs today on the Komodo whilst I'm waiting for the new Yoder. I did 3 racks, 2 racks had Mad Hunky GP and 1 rack had my own rub. My rub had a couple of extra ingredients that I sourced from the US. I foiled the ribs after a couple of hours, for an hour The ribs turned out fantastic. The Mad Hunky GP ribs were delicious. My rub was quite different, you could really taste the additional ingredients, gave the ribs aa awesome twist......very happy. I only cooked the ribs on Gidgee, no smoking wood this time.

These took around 10hours at 235f, the Komodo kept perfect stable temp

I bought some Beef Ribs on Thursday from Bertie's. After last week I thought 6 ribs would be good for us, big mistake these things weighed in at 3kg and set me back $60. The ribs were not trimmed, so I had to remove the skin and tidy them up. This was after they were trimmed. This is week 2 of a 3 week exercise to find a beef rib supplier that I really like. The first week was Peter Bouchier, this week is Bertie's and I have another supplier lined up next week. So far Bouchier was $18/kg, Bertie's were $20/kg and my other supplier will be $16/kg These are the ribs all rubbed up, the same as last week, they then spent the night in the fridge The ribs went on to the Komodo at 7.30am this morning. They have been wood smoked and also I have used some Bourbon barrel pellets. These are the ribs after 7 hours, still a bit of time to go These monsters ended up taking 10 hours Here they are cut up. Definitely too big, one each was easily enough. My learning this time is that the top part of the meat was heading to well done, the bottom part was incredibly moist and tender, fall apart. Next time I would foil earlier, each cook I learn more http://img.tapatalk.com/d/14/06/14/su6a5adu.jpg http://img.tapatalk.com/d/14/06/14/8yqynyze.jpg These ribs were great but I prefer the Shorties. Next week is my last supplier of Beefies, so we will see how they go.

Np Dennis, if you want the full res shots for anything, just tell me, I had a few more as well.

The better half bought me a slab of Beef Ribs from Peter Bouchier in Melbourne. The ribs were thinner than I'd have looked but looked great. I did also try to get some from Bertie's yesterday but unfortunately they didn't have any left. This should be fun because I'm not sure whether these are my first or second slab of ribs, if the are the second, the first slab must be pretty unmemorable. I only had to trim off a little silverskin but they were pretty well trimmed. I used some mustard, ButcherBBQ Rub and another rub on top of that. The Komodo is on, charcoal with cherry chunks. The slab on the grill The ribs smoked for 8 hours at 250f, I foiled for the last hour and raised the temp I rested the ribs in quad foil for 30 minutes The ribs were a little thin on one end, this end was fall apart soft. The other end was still great but not as tender. Next time I would start the ribs at 7am and leave for nearer 9 hours. http://img.tapatalk.com/d/14/06/09/jyraqety.jpg Also I'm not too sure about the cherry wood I'm using. I used plenty but the smoke ring wasn't as pink as I expected, so I'm going to order some more to see if there is a difference. The ribs went down really well, they tasted excellent. Even the other half, who has said she didn't like Beef Ribs licked the bones clean Might have another go next weekend.

This was my first time cooking Chicken Lollipops. I used 2 rubs, the first had a little heat and the second was a bit sweeter. Smoked the Lollipops with sliced baked potatoes on the Komodo Kamado Served with cheddar, blue cheese sauce and bacon. Lollipops finished with some BBQ sauce. They were sauced up at 160f and came off around 175f after the sauce had set. A nice bowl full of Lollipops Only regret was that I could have eaten 3 or 4 myself, definitely more next time.

Great tile color you are going to have so much fun using your KK, I look forward to your BBQ photos.

In Oz I can get hold of Fullblood MS9/9+ Brisket for $8.50aud/lb, F1 MS5-6 Eye fillet is around $20-$25aud/lb. These are pretty good prices as I go direct, still expensive but the quality is great.

Johnny<br /> Lid closed right the way through. 700f, 3 mins, turn, 3 mins, steak were 1 1/2" thick, came out medium rare

Cooked some beautiful Eye Fillet tonight on the Komodo Kamado. The grill was at 700f and the steaks took 3 mins per side. They were just starting to crisp up....fantastic. Didn't clean the plate but the steak was probably the best one I've done. Served with baby potatoes and balsamic leaves What a brilliant carnivore weekend, some of the best grilling so far

This is the Blackmores Wagyu Short Rib meat for the weekend. The meat was rubbed with Mad Hunky GP Rub and will be smoked on the Komodo Kamado. The Komodo all loaded up On she goes onto the grill for dinner This is the rib meat at 180F after 8 hours, starting to get hungry with a little bit of shrinkage. I've just brushed on some BBQ sauce that will set over the next hour. After 9 hours I took it off at 195F. It was incredibly tender and delicious, thanks to the Mad Hunky. This was the most amount of smoke I've tasted on any meat. It was smoked with cherry and apple, the smoke flavor tasted amazing Plated with a red wine jus and mashed potato. It was an expensive cut of meat, tasted amazing but I wouldn't spend this much again. I want to master rib meat on the bone next.

Homemade. I think the wife used a simple Jamie Oliver recipe, which came out great

Cooked some marinated Skirt on the Komodo. They were cooked very quickly 1min turn 1 min flip 1 min turn, came off med-rare Marinade Recipe 1/3 cup soy sauce 1/3 cup lemon juice 1/2 EVOO 1/4 cup Worchestershire 3 Tbsp dried Oregano 2 Tbsp minced Garlic 1 Tsp Onion Powder 1/8 Tsp Cayenne Pepper 1 Tsp White Pepper Made a Thai Salad with rocket, red onion, basil, mint,chili and coriander with a dressing of fish sauce, soy, lime juice and brown sugar. Very, very tasty beef salad. Dressing 1 teaspoon soy sauce 2 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons brown or palm sugar Not a great photo but you get the drift Here is the wife's well done version

It's hard work finding good lunchtime food for our son. He loves the Brisket and Pulled Pork but at other times it's a struggle to get him interested. So today we decided to try some Calzone, nice and easy for him to eat in his hands. So we tried ricotta with spinach, mozzarella, garlic mushrooms with spring onion/parsley and either ham or chorizo. Even tried a bit of Parmesan on a couple. Easily got 4 of these bad boys onto the peel. Cooked at 450ish for around 18-20 minutes. Came off fantastic and the dough puffed up great Here's one opened up. Just about to do a couple of ricotta, spinach, mozzarella and ham calzones. Hector

Will do, even if it is a car crash <br /> <br /> <br /> OzHector

A few weeks back I got hold of a Sher Bolar Blade, it is about 4.8kg. I must admit I have never cooked this cut or even tasted it So this could go very very wrong but I'm having a go. The intention is to low and slow the Bolar on the Komodo Kamado and pull at around 200F. I've now trimmed it down, I took off most of the fat because I want the rub and bark to form on the meat. I've not bothered to inject but instead have used a number of rubs to layer on some different flavors. I rubber the bolar with mustard then added a dash of Little Louie's Garlic and Pepper, next was Simply Marvelous Pecan, then BPS Money and finally the BPS Finishing Rub. This could be a disaster but we will wait and see. Well it's on, being smoked with cherry. It took 21 hours and didn't go above 191F but it pulled really, really well. It was beautiful and moist. I don't think I've got the smoke right on the Komodo yet, I'm still a little light. I've only eaten a little so far because of the beef cheeks, it will be vacuumed and frozen and we will eat it over the next month. For $12/kg it was a bargain, very happy with this OzHector

I agree, that's why I use Tapatalk to host my photos. I don't want to have to mess around downsizing photos etc it is very time consuming and very difficult. Tapatalk makes it much easier.<br /> <br /> <br /> Hector

Here is my stash of Caputo Flour for Pizza's for the rest of they year (25kg). it should keep me going for a while Hector