primeats

Anyone notice an increasing amount of rocks,concrete, or gravel in their Royal Oak charcoal lately? Next time I clean out the KK I'll post some pics if the stones I've found. I first thought was I had damaged the inside of the KK from cooking too much...not the case. Some pieces were about 2 to 3 inches across.

Somewhere Trish is smiling!

FM, this looks like my place after my Birthday party last weekend! Rumor has it we all enjoyed BBQ brisket(fast method--unreal!), pulled pork(with and without sauce), Buffalo Wings(Costco/not bad). And throw in a few bottles of wine//beer/single malt/tequila. Advil next day with copious amounts of water. I agree with Doc about the salt, Mother used way too much when we were growing up and the salt shaker was prominent at the table. Now I use it sparingly, and not because I have to, it seems to make the roof of my mouth raw!

Oh yeah, definitely.

Grade 8 gravel, and compact it with a gas powered compactor or a tamper. You can find grade 8 at larger landscaping places. it compacts very well and nothing will grow under it.

Duck is exceptional on the KK! really no more messy than with your oven, only a whole lot juicier!. The only thing my wife wanted was a crispier skin, which I think can be accomplished by ramping up the temps. I used the upper sear grill with a drip pan on top of the deflector stone. the grease was never a problem, and like Syz says, a high heat cook pretty much takes care of any splatter afterwards.

Click on the KomodoKamado name in the upper left, you get back to the homepage

Nice job Jeff, couldn't help but notice the steaks resemble the outline of a mini animal carcass minus the heads and lower legs. This is the one place I know where that statement won't gross anyone out!

Is the charcoal ready yet?

Very well done Dennis, I think I saw an old gray haired photo i resembled in there! Love the picture view,and great overall rehab!

Nice cross-hatch grill marks! Looks delish!

Anybody gone to one of these? My wonderful wife gave me a gift ,for my 50th, of attending at the Broadmoor Hotel in June. We'll be going with Ronnie Suburban, another KK owner and hopefully learning more about BBQ. And yes he does cook on a Ceramic, although it's a BGE. You can bet we'll be posting pics during the event! http://www.barbecuebible.com/bbqu/

If there were a first annual KK convention,now I know where it would be held! VERY nice T Rex!

I remember my Dad used to inject/pump hams through the artery in the leg.The hams would take up to 10 to 15% of the raw weight in brine, I have never done this, but have recently thought about trying it. Lately we have been using a brine and putting our boneless legs in a vacuum tumbler to "inject them" under vacuum. It's not something everyone has access to, but sometimes you can find them on Craigslist or eBay. I've had great success using this to marinate almost anything, and the formulations are easily found.

do they make a shotshell for a .40? there is for a .38/.357

Snake River's Products are top notch! Used them many times!

They kinda remind me of my model railroad as a kid with the locomotive coming around the bend puffing away. Used to watch it over,and over and over.

I like the family crest idea!

Very nice Dennis, I wonder what a version would look like with a certain butcher shops logo on it? Seriously, congratulations to you, that's a beautiful version, even more so than most!

I succeeded out of sheer luck and the performance of my trusty KK! I switched the probe wires going into the DigiQ, thought things were going great until the meat internal temps registered 275 and the dome temp was around 325! I was perplexed for a while and then realized my mistake! ( gave up all alcohol for lent again, my liver must be casting off toxins to my brain!)Sooo, got everything straightened out and all told it took about 8 hours to get the internal up to 185...around midnight! left the lid open to let it cool down, and transferred it to the downstairs beer fridge( very full ). Here is what I did, first rinsed the corned beef brisket off, and dried it as best as I could, I then mixed up 1/2 cup paprika,1/2 C chipotle powder, 3 T corriander, 3T dry mustard powder---NO SALT! Rubbed it down and let it soak in a good long time(3 minutes) grilled it fat side up to get the fat crispy. Threw a couple chunks of apple wood , indirect with drip pan! Sliced the next morning...really great, could have used more chili powder and the mustard powder was kinda old, so I don't think it contributed much.

Better late than never! My first try at a Corned Beef Pastrami: This will be featured among other items on our local NBC station in Chicago. Anyone that watches NBC5 Chicago can see me trying to not cut myself live at 9:50am! Passover and Easter alternative holiday selections!

Good eye, poor lighting! the two nearer steaks were cut thinner(not by me...I'll have a talk with my butcher later-supposed to be 1 1/4" . Most were only 1" those two maybe 3/4". creative grilling on my part. Every grill has it's own hot/cooler spots, mine is toward the rear. When you look at the surface of the fire I would guess the temp at the source is much higher than the dome temp.There is a discussion either here or at the NakedWhiz's site on charcoal temps at the cooking surface. When in doubt, follow the manufacturers warranted instructions. When I was done, the outside of the cooker was actually cold to the touch,even at the firebox level. I just closed her up tight and this morning, about 3/4 of the firebox is full of unburned lump.

To quote Wiley Coyote, "Super Genius"comes to mind when describing this Cooker!

You get more than enough heat for searing with a full basket, even mine when overflowing was well within the fire ring,thingy. (It's Sunday, brain is really slow for some reason...coffee,coffee!)

I just over fill the charcoal baskets up to the top of the handles and I'm grilling at over 500 degrees in less than 20 minutes. A whole grate full of ribeyes http://www.facebook.com/photo.php?pid=9 ... 1490303216 This was after flipping them after 3 minutes. Crappy droid camera at night! Very hungry crowd after the St. Paddy's Day parade in Chicago, they were gone almost before I could sit down! That fire would have gotten to over 700 very quickly, but with ribeyes it could have been a problem, my judgement after all day may have been compromised! Oh well I fell off the wagon for a day...or two. Back to Lenten promises again.