Hector

Tonight's Pizza using the frozen pizza dough from the weekend, was the best ever Mozzarella, Dolcelatte Gorgonzola, Fennel and Garlic Sausisson, Jamon, Mushrooms, Spring Onion, Mad Hunky Pizza Rub and Balsamic Glaze. Hector

Today I cooked some pizzas using the Ken Forkish method of making the dough. It took 24 hours to prepare the dough, it remained pretty sticky and was difficult to handle but the flavor, chewy and crisp base was delicious. Komodo all loaded up The pizza contained, mozzarella, buffalo mozzarella, Jamon, fresh pineapple and Mad Hunky Pizza Shake. My wife's part also had some cherry tomatoes. I also added a balsamic glaze. The crust was crisp and chewy. I did try another but struggled to get it off of the peel. I think I left it on too long, this caused a lot of problems when I tried to get it onto the stone. I'll show you the start of the pizza but not the end result, as it was a bit messy Hector

Whereabouts in Melbourne are you Matt?<br /> <br /> <br /> Hector

Matt I've seen some on here salting for a few hours but I just put it on 15 mins before I cook and leave it out at room temp, for this time. It will take more salt and pepper than you think. http://youtu.be/VsYteq3hbFA Check out this video using the salting method. Remember the photos Hector

Matt Mine recipe would be very simple. I regularly cook Sher Wagyu steaks. All I do is rub on a little olive oil, then simply add a lot of freshly cracked pepper and plenty of salt. Get the KK upto 550F using nice chunky lump charcoal, leave in the lower grill, leave the KK for 40 mins or so until the charcoal is going white. Place the steak on for 3-4 each side for medium-rare depending on the thickness. Less if the steak is less than 25mm thick. http://komodokamado.com/forum/topic/4783-wagyu-porterhouse-striploin/ These were the ones we tried. They should be fantastic Hector

Thanks for the tip Tony. Arvo is afternoon in Oz

Today I cooked my first low and slow on the Komodo using the CyberQ. The CyberQ was excellent, managed to get it set well, once I sussed out the settings it was a breeze and kept the temp within 5F. I separated the point and flat, rubbed with Big Louie garlic/pepper then finished with Sweet Rub of mine. The brisket was also injected. Due to going this arvo, I foiled it earlier than normal, the bark could've done with a bit longer. Also think I could've better placed the apple wood to get a better smoke ring but it still came out tender and incredibly tender Burnt ends were pretty special too. Hector

That looks fantastic Tony. It looks like what I'd call a T-Bone Steak<br /> <br /> Great grill marks! What temp was this?<br /> <br /> <br /> Hector

Had some pre marinated skirt steak. Stuck it on the Komodo at 550F, nice and close to the flames. Grilled them for a minute, turn 90 for a minute and flipped over and repeated. Probably could've done 45 second cooks. Looking nice and rested, then cut across the grain Finally the Thai Salad. Mixed leaves, red onion, mint, basil and coriander. With a dressing of fish sauce, soy, brown sugar and lime juice. This is the better halves favorite meal. Hector

Welcome aboard Matt<br /> <br /> I too am in Melbourne and have had my 23" for a couple of weeks....fantastic! looking forward to your photos.<br /> <br /> <br /> Hector

Cooked Porterhouse on the Kamado, potatoes with Provençal Butter and Balsamic Salad I trimmed off some of the fat but it had beautiful marbling. Hector

I roll the pizza dough on the workbench, on flour. Once rolled out I sprinkle semolina onto the peel. Then lift the dough onto the peel, add the pizza toppings. Once I take it out to the Komodo, I give it a sharp shake to make the dough roll off of the peel onto the stone. Do some searches on youtube and you will see people doing this. Hope this helps. Hector

So I decided to have another go at the pizza's The first one was Buffalo Mozzarella, Jamon, Figs, Caramelized Balsamic and Rocket The second was normal Mozzarella, Fennel and Garlic Salami, Blue Cheese, Figs and Balsamic. I also tried the Mad Hunky Pizza Shake and it was fantastic, very different flavors The second caught a little but both were fantastic. both were cooked at 600-650f. I must admit I'm getting quite good at this Hector.

I've used semolina on the peel or corn flour, either should work.<br /> <br /> <br /> Hector

If anyone out there is looking for a Thermapen, then this is a great price. I just bought a second for myself. They also have other colors for slightly more http://www.amazon.co.uk/gp/product/B00977BCKO/ref=ox_sc_act_title_2?ie=UTF8&psc=1&smid=A3UFT4HUOFIA50 postage is 10GBP Hector

Had a go at my first rotisserie chicken today. I stuffed the cavity with sage, thyme, marjoram and lemon. I placed some sage leaves under the breast skin and rubbed with Plowboys Yardbird Rub. The chicken was cooked at around 380f, the skin started to crisp but didn't crisp as much as on the top grill. I also added a chunk of cherry wood. However the chicken was incredibly moist, absolutely fantastic. I'd probably do the rotisserie next time at 400-425f. The chicken came off at 170f. Served with Chive Buttered Potatoes with Ranch Mixed Salad with Roast Chicken. Hector

Will do Dennis. We have some more dough in the freezer, so the next batch will be off of the top grill.<br /> <br /> <br /> Hector

I've got a CyberQ with the 10cfm blower on the way at the moment. It should be here by mid week so hopefully I will be able to give a review during the next couple of weeks.<br /> <br /> <br /> Hector

Johnny I cooked the pizza's at 550f to 600f. Seemed to be ok, just caught the edges that slightly overhung but the rest of the pie was perfect.

Tonight I just cooked up 2 Pizza's on the Komodo. The first was Mozzarella, Jamon, Fresh Pineapple and Balsamic Glaze The second was Mozzarella, Blue Cheese, Pear and Jamon. These were our first Pizza's, both were fantastic. Next time I'll make them a little smaller but overall very impressed. Hector

Well I can't stop cooking on the Komodo, must still be in the honeymoon period I love the way I can light it with the weed burner, it is quick and easy. Tonight I cooked Cedar Planked Salmon. Both halves had Dijon and Brown Sugar but one half I added powdered cinnamon. Everyone agreed the cinnamon side tasted different but we all thought it was fantastic, even ended up with my son and wife fighting for the last piece. Even the dog had a piece and loved it Plated up with Mashed Potato and Sweetcorn......deeeeliisshh!!!!! Hector

The Chuck was fantastic, used the thermapen so it was incredibly moist. Will throw a lump of fruit wood next time to get a more smokey flavor. The chicken and lemon juice dropping on to the veggies was fantastic. Still learning to keep the temp under control. Wanted to cook at 325-350 but struggled to keep it below 400 even with the controlling the bottom vents. This is a new type cooking for me, so im in a steep learning curve.

Just cooked a whole Chicken stuffed with lemon on top of roasted veggies in olive oil and Yardbird Rub. I'm still getting used to controlling the temperature but I'm slowly getting there. Hector

Just cooked a whole Chicken stuffed with lemon on top of roasted veggies in olive oil and Yardbird Rub. I'm still getting used to controlling the temperature but I'm slowly getting there. Hector

I've imported a lot of rubs from the US. I have all the Plowboys above plus Tatonka Dust, Mad Hunky, Byron's ButtRub, Cimarron Docs, and a few of the Big Poppa range. Also love the Blues Hog range of sauces. There are some great things out there Hector