DennisLinkletter

Re: Moving a KK Yes, I send them all over the world.. To open your KK crate, you just remove the two lag bolts at the base of each post. The crate then lifts up and off the palette. If you take notes and keep the crate and packing materials you will be able to use the original crate again and again.. Welcome to the forum..

Thanks for the kudos.. For those interested.. I have not seen any of the costing information.. I made up the smaller all teak ones and got feedback in this post above.. Ran out got the stone and it's been a rush to the finish line to get them done and into the container which left today. Most of the shots with the marble top were shot at noon and the color is a bit washed out.. They are much richer looking than in the photos.. The tiger looking streaks will balance out.. I probably won't have a cost until mid week next week.. Thanks again for the kudos..

I think we did pretty well for the first round..

I've been celebrating anniversaries of my 45th Birthday for 4 years and now it's time I just stepped up to the plate and celebrated 50.. So I'll be having a few too many tonight and cooking up some more of those Wagyu Tri Tips.. Food Porn shots to follow..

Welcome Screaming Eagle.. Welcome to the forum and thanks for the Kudos.. Please feel free to jump in with both feet, we don't care what you're cooking on. We're mostly food addicts and BBQ junkies who love seeing good Food Porn.. So please post your next cook.. When the time comes and you're ready to step up.. I'll be there for you. Once again.. Welcome

I get a bottle of wine if I'm lucky... I wish I had a friend who like me enough to give me a Komodo! I get a bottle of wine if I'm lucky...

I'd cook and eat a nice tri tip over a tenderloin any day... Absolutely.. This is imported from AU.. So we have transportation and import taxes built in.. as I said, I'm sure she's giving me their business/hotel discount. If they only were buying it once, at $5.40/lb. I'd buy a freezer just to load up... I'm a die hard TriTip fan.. I think it's the best flavor and texture going for beef.. I'd cook and eat a nice tri tip over a tenderloin any day...

Seems like a lifetime ago... The forum was finished the last week of Feb and I had told an inside circle about it as we were figuring it all out but did not actually broadcast it's up until March.. Seems like a lifetime ago... Today: Our users have posted a total of 31510 articles We have 471 registered users

I just bought the new Ipad.. But can't quite get the right smell out of it.. Some people just have too much time on their hands.. Description Start the barbecue season on your iPad. Following on from last year's success, we've cranked up the grill once more for a mouth-watering experience. Share the fun with friends with Barbecue HD's incredible photo-realistic details, juicy colors and crisp sound effects. With Barbecue we set ourselves a standard of iPhone app, and now we've set the bar even higher for the iPad. If you want to experience the unique barbecue simulator guaranteed to whet your appetite, Barbecue HD offers the full spread. New BBQ tools: - Pick up the food with your fingers - Pinch and turn the food on your grill - Choose from even more tablecloths - Even more serving suggestions: plates, garnish and cutlery Serve your feast: - on Facebook - on Twitter - by email - on be greedy and keep it all for yourself Tips for BBQ newbies Strike the match as you would with a real charcoal grill. Once it's burning, drop it onto the coals. Eyes bigger than your mouth? Make some room on the grill by moving your food around. Pick 'em up, turn 'em and of course don't forget to flip 'em. Burnt something? Well, practice makes perfect. Throw it away and start again. Don't like the tablecloth your partner picked out? Then just swap it over, there's plenty to choose from. Select the right plates and cutlery for the right occasion and get grilling! Instructions 1) Lighting the grill - Tip the charcoal out of the bag - Strike the match and be sure to hold it until lit - Drop the match onto the coals below - Blow into the microphone and get your embers glowing 2) How to master your grill - Hold your finger on the food to lift it up - Use two fingers to zoom in and get a closer look - Line your food up to fit on the grill - Turn the food with finger and thumb - Tap twice to flip - Push burnt pieces away and make room for more - Blow into the microphone to fan the embers 3) Serving suggestion - Drag your food onto the white serving dish - Swipe your finger across to change the tablecloth - Swap cutlery and plates by double tapping 4) Dish it out to friends - Serve fresh from the grill to Twitter, including automatic image upload - Present your favorite dishes on Facebook - Send a mouth-watering email - Save your signature dish in iPhoto - Or just enjoy it all to yourself Grill accessories: - Charcoal grill (coals included) - Matches and matchbox - Sideboard for storage - Plates and cutlery for serving - Selection of tablecloths All you can eat: - T-bone steaks - Spare ribs - Turkey skewers - Sausages - Corn on the cob Our guarantee: No smoke and ash to annoy the neighbors No washing up No tidying necessary You'll be ready for your next BBQ

AU Wagu Tri Tips One of the gourmet import markets here that supply meat to the high end hotels finally took my tip to import Tri Tips.. They went one step further and got me AU Wagu Tri Tips Big ones too.. Three of them weigh almost 11lbs. Now they sell to me at the business price of $5.40 lb. Which is an unbelievable price here I don't think it's proper over the top marbling Wagu but it's definitely the most exciting thing I'll have cooked in a long time.. Can't wait..

Love the suggestions.. Thanks for the feedback.. They all have doors. I really like the idea of a stainless or stone working surface and the working surface below the table top that opens.. There is supposedly a good stone factory near the new factory I will check out next week.

Thank you.. Not easy but I'm happy for him. He did not have to suffer unnecessarily and he was mentally and of course physically ready.

My grandfather, Arthur Gordon Linkletter - July 17, 1912 – May 26, 2010 Thank you all for you condolences and kind words. I was very fortunate to have flown back on the 7th and spent almost two weeks of quality time with with him before he left. The first two days I was there were the last two days he had dinner at the table so my timing was perfect. He lived a life as full as one could ever dream about and by the time I left we had discussed life and passing and he was ready to go.. He said his goodbyes to family and close friends and left us in his sleep this morning. I know he was at/had found peace when I left to go home. I found a great quote for him that I'm sure he followed, "When your ship comes in, swim out to it.." I'm happy for him, it was his time and he was ready. Great man, so proud to have known him and to carry his name. I know he's smiling at us somewhere.

Looks great.. When I was in the States last week, one of my "supplies" brought back was a bunch of packs of Lipton Onion soup mix. One pouch with an egg, two splashes of worcester sauce, splash of ketchup, salt 'n pepper and some finely chopped garlic in two lbs of hamburger meat makes great hamburgers with a different twist. Sorta like onion meatloaf burgers.. PS I also brought back a couple LBS of spices from World Spice Seattle.. Post to follow soon..

Re: Time Travel Thanks.. I enjoyed the time travel.. I remember too fondly making that website basically on adobe photoshop and indesign as I had no programming skills or content management system. When I clicked on the new Forum button it brought me back to May 27, 2007. We had only 179 members and Cozy was the newest member.. http://web.archive.org/web/20070527185130rn_1/www.komodokamado.com/forum/ I also liked in the About Us I wrote. "I am committed to building the finest quality refractory (BBQ) at any price and will continually work to improve the grills." Nope only komodokamado.com Topo was still working with RJ in 2003.. To the best of my knowledge, RJ was chased out of the country in July of 2003. Seems like a lifetime ago.. But I always felt like the little train that could.. Thanks again to everybody for all your support..

These smaller ones will be knockdown and therefore not as stout but the larger one will be shipped whole, completely mortise and tenon construction and be more than sturdy to sit on. There is a teak colored Formica like laminate under the table top to keep the rain out.

first pecker full of hot bacon grease! I would have loved to see it's dance when it got it's first pecker full of hot bacon grease! I always worry about my dog trying to lick a hot grill when I remove it and set it down. My Akita "tried" to eat a hot stolen ABT off the table once. Tried is the key word here.. the right off the KK hot cream cheese stopped her in her chewing and tracks. But she did eat a small turkey once.. bones and all while it was resting/cooling in the kitchen on the counter. She immediately crawled under the house and would not come out until after dark. I'd buy her a turkey a day to have her back.. RIP

Here is a knock down teak side table.. Some details that I wanted were lost in translation but will be in the next versions.. This drawing below is for a larger version.. I was thinking to leave out the OTB shaped cut out and only have the OTB shaped overhang left and right to tie it to the KK design wise. It will have hooks on the side to hold the upper grill when not in use.. It can be stored in the cooker when your cooking is finished. This frees up the larger space on the left for a small trash can for charcoal.. What ya think?

Awesome Glazed Rib shots.. I really gotta start glazing again.. not sure why I stopped. I used to spray or mop with apple juice, some vinegar, lots of maple syrup and some kind of heat (chilies) Back to your ribs.. They look great.. Thanks for sharing

Komodo Kamado is going to be 7 years old this August.. KK Timeline and Milestones Ex-Kamado Crew starts work in my woodworking factory August 2003 Harbinson Walker engineers design materials for KK August 2003 KK's unbreakable two piece firebox designed September 2003 KK's first simple website up May 2004 First KK Ebay Feedback Sept 2004 OTB foam mockup built October 2004 First OTB made with two layer refractory material December 2004 First self-opening hinge installed December 2004 KK works with Shotgun Fred Pirkle and installs first OEM Guru faceplate May 2005 First KK OTB is shipped July 2005 KK OTB comes E-Z Que rotisserie ready August 2005 KK starts using CNC cut and folded stainless components August 2005 KK forum up and running March 2006 KK gets it's own new larger production facility December 2006 Naked Whiz puts up now infamous KK review April 2007 First Gen 2.2 ships May 2007 KK gets it's second website June 2007 KK makes About.com's Ultimate, Best of the Best on the market list as Ultimate Beauty July 2007 New Elastomeric adhesive/insulation/grout shipped November 2007 New KK Rib Rack shipped June 2008 Komodo Kamado patents issued Sept 2008 KK burns 85 hours at 225º on 16 lbs of charcoal Sept 2008 Chris Lilly cooks on a Komodo on the Today Show May 2009 Komodo Kamado Trade name registered July 2009 KK gets it's third but first Komodo quality website April 2010 Kingsford charcoal chooses Komodo Kamado for their promotions April 2010 In basically 6 years, KK has gone from zero to being "arguably" the finest all around charcoal cooker built at any price. Did I miss anything?

Komodo Timeline KK is actually going to be 7 years old this August.. Komodo Timeline Ex-Kamado Crew starts work in my woodworking factory August 2003 Harbinson Walker engineers design materials for KK August 2003 KK's unbreakable two piece firebox designed September 2003 KK's first simple website up May 2004 First KK Ebay Feedback Sept 2004 OTB foam mockup built October 2004 First OTB made up in refractory material February 2005 KK works with Shotgun Fred Pirkle and installs first OEM Guru faceplate May 2005 First KK OTB is shipped July 2005 KK OTB comes E-Z Que rotisserie ready August 2005 KK starts using CNC cut and folded stainless components August 2005 KK forum up and running March 2006 KK gets it's own new larger production facility December 2006 Naked Whiz puts up now infamous KK review April 2007 First Gen 2.2 ships May 2007 New Elastomeric adhesive/insulation/grout shipped November 2007 New KK Rib Rack shipped June 2008 Komodo Kamado patents issued Sept 2008 Chris Lilly cooks on a Komodo on the Today Show May 2009 Komodo Kamado Trade name registered July 2009 Kingsford charcoal chooses Komodo Kamado for their promotions April 2010

Thanks Chris.. Love hearing you talk about KOmodo.. Thank you very BIG!

Komodo Teak Cabinets I'm still in LA with my grandfather but I'll be back in Indo later this week and will send photos of some teak storage cabinets we are making.

Here are the hangers Here are the hangers but they don't have any wood to mount on them.. Give them a couple of days and I'll get the measurements for the cover..

Re: Slow cook lamb? When cooking on your KK you will need to stop thinking in terms of how long..That's for the oven and bread.. Different pieces of the same cut and weight will take different times to cook depending on the amount of fat and connective tissue which is cooling when being broken down.. You need to focus on the meat's temperature only.. Only the temperature determines the meat's texture and doneness.. Make sure that your meat is room temperature when you begin, Most people roast at 325º until their desired temp Med Rare 140º Medium 150º Well Done 160º If you wanted it to fall off the bone, I'd probably foil it when it hit 140º because while lamb has fat outside the muscle it does not really have marbling and cooking too long could dry it out.. Foiling will capture the moisture and keep it moist.. you could also add some white wine and fresh rosemary to the foil pouch.. Lamb can be a bit tough if overcooked.. Best to cook a little hot that way you can brown up the outside before it becomes overcooked and dry in the middle. I like and cook mine to medium rare. Have a good cook and don't forget to take photos for us.. You do know that we'll say, "It did not happen" if you don't post the photos here..