DennisLinkletter

Really liked the first leg of lamb I did a while back and lots of people wrote they followed suit and loved it too.. So when I saw this big fat leg, it was time to do it again but throw in a few new twists.. First a few slits thru the fat.. Then I made many punctures with this small knife to later fill with the herb paste. I made about 10 holes.. about pinkey size. Fresh rosemary, mint, Coriander, basil, thyme, garlic, young onion shoots, lemon zest, sun-dried chilies, lemon zest and juice, balsamic vinegar, lil splash of worcester sauce, olive oil and salt all chopped up.. Smelled amazing.. really special using fresh herbs. Was not sure how to cut it off the bone and sorta a made a lot of scrappy lil bits.. I'm sure there is a better way but it still tasted great.. It ran with the beef ribs at 225º with hickory to almost 4.5 hours.. pulled it out at about 140º.. It could have been a lil earlier for me but everyone here wants it more on the medium side...

Well it was not the produce I found the first time I stumbled across extremely marbled beef ribs from the land of Oz but the large specks were still there and I just could not leave it be.. It had a layer of muscle on top and a thick relatively hard layer of fat below it.. I of course asked myself, "What would Dave do?" So I cut and peeled back the top layer of muscle.. And then cut the thick fat layer in half and removed it.. This shot shows how thin it was.. (Yes I was a bit proud of myself) Then I rubbed it down with beef bullion cubes, a lil' Worcestershire, some balsamic V and my beef rub.. Then threw the thin layer of fat on top to ensure it would not dry out. When I went outside my Akita stole the fat off the top.. so I never found out how that would have worked but in hindsight.. it did not need it at all.. A couple of big chunks of good old hickory, 5 hours at 225º.. Pulled it at 150º top layer and 130º above the bone.. The photos say it all.. The most rare pieces were so tender they fell apart in your mouth.. with warm gush of what seemed like beefy, buttery pudding, as rich as foie gras. Damn.. I've eaten more good Q in the last 4 years than in my whole life! I've never tasted anything like this..

Wow 82º here too.. Yah, yesterday I was playing with my Maverick and noticed it was 82º outside. I thought WoW 82º... only because it was 11pm. Must have been because it was cloudy and rainy here too..

never kill a tree for charcoal I like it.. Yes, my business plan is to never kill a tree for charcoal. This is very do-able too..

Re: Valentine's Dinner - bragging rights Commercialised.. Why? If she cooked it and it was good.. how can it be pretentious? I say never apoligise for buying great produce and treating yourself, ever.. Life is too short not to.. whenever you can!

Charcoal Target ship dates.. As shipping charcoal dead winter just does not make sense, I've set end of April- beginning of March as the target date to begin selling charcoal. Why pay storage prematurely?

Don't need to pull the new ones very tight at all.. We now have a better jig for exact positioning of the shaft when it's cast into the damper top and the top is paired up with the cooker when the stainless collar is installed. This insures a perfect fit, so there are no irregular fits and extra play like yours seems to have.. The threads are over sized and not only permits expansion when heated but also makes sure that when tightened it always makes a perfect seal.. even yours Tony.

Perfect size portions? Well Big Stew that's really "special", I'm with Mike here.. that looks ahh, yea..Ok And I must add not something I remember ever seeing in the land of Thai. Although I did see a basket of "deep fried wild jungle rats" in Indonesia once. I must no be going to the same markets as your wife.. Or did you trap them yourself? I'm guessing you should have left the tails on.. They must be all cartilagey crunchy like chicken's feet, wouldn't you think? Last but not least.. no shots of the finished product on the plate? Inquiring minds wanna know also how were they and will you ever eat/cook them again?

Re: Chicken Parts & Stinky Beans for the Kids.. They are usally opened first their grey skin peeled to reveal the bright green bean. They are then boiled and then fried and eaten as a side dish with spicy sambal and rice. I really like them in my curried dishes.. Especially curried beef brain! I ate it and liked it before I knew what it was.. Same with tongue. The though of what they are is still somewhat unsettling but they taste great so what's one to do?

Saisuda bought two chickens and cut them up to cook and then did not have the energy so I brined them in Dr Pepper, dried chiles and kosher salt for 2.5 hours. Then rinsed, dried and slathered them in a lil sesame oil and litely coated them with rub. Placed them on the grill in the kitchen to ensure even spacing then put them on at 285º with some apple for smoke for about 2 hours and then pushed it to 350º and slathered them with a little Dr Pepper and Ketchup to give them some color.. pulled them off at 155º-160º. The smallest pieces of breast without skin were not moist but not dry either. The thighs (my favorite) were great. I used SS turkey pins to hold the skin down and tight on the thighs and legs. The Indo petai beans or sataw beans in Thailand were tossed in pod and all. First time for this on my Komodo. It was pretty cool that some of them blew up like a balloon and were then really easy to open. They actually had some smokey tones to them and were extra good. They are about the size of US quarters and have a strong smell. I read them explained as being a bit like garlic with a hint of brussels sprouts and pumpkin seeds. We (two adults, a 10 and 2year old) ate all but two pieces.. I love apple smoke with my chicken.

Indo chuck.. only 12.76lbs most of the fat trimmed off. I cut a few strips off where it was about 2 inches thick. Cut these up into little strips, then punctured the large muscle areas with a small parring knife and filled the slits with these pieces of fat and rub. About 12 to 15 of these. Slathered it all with French's mustard, then rub and home grown, ground up sun-dried chiles. Put the still cold meat in at 200º with lots of coffee wood for smoke. Once the meat hit 135º I cranked it up to 350º until it hit 165º when I dialed it back to 225º where I kept it until the meat was 188º when it was wrapped and put in a pre-heated cooler. The cook was a little over 19 hours. The bark was soo good and I ate soo much of it while pulling it that I almost could not eat any dinner. Everybody loved this chuck. I had a lightly toasted whole wheat with Best Foods/Helmans, warmed pulled chuck with just a little slightly melted shredded jack cheese sandwich this morning.. Awesome! Wanted to have another but am still trying to loose some of the lbs I gained in the States in Dec. I'll be giving away most of this cook to people at the factory who always want my Q but can't eat pork.

Low and slow cookin' Always remember that you control your Komodo's temperature by regulating the volume of oxygen to the charcoal and that you want to muffle it from the top rather than restrict it from the bottom because you want to keep that cloud of humid air in the dome. Low 200º's are only about a 1/4 turn from closed and a 1/8"-1/4" sliver opening on the dial. and when your close to your target temp, make mini adjustments. Another thing is that when you open to peek (a no no) the additional air/oxygen that enters will cause your temps to climb, if your temps were ok before you opened it up,don't do/adjust anything.. It will stabilize back to where it was set. Have faith here.

Have no fear.. No the white material is there for cosmetic reasons only, it's a simple plaster applied so that you don't buy a cement colored cooker. It is applied by hand and if it's too thick it can comes off in large chips sometimes early sometimes after a few years.. If you see a loose area, feel free to encourage it to fall off. This is not the refractory material and adds nothing to the cooker's durability. I'm scouring Indonesia and Singapore for a source for black iron oxide to mix in with the refractory material so I won't have to use this plaster. Always remember that you control your Komodo's temperature by regulating the volume of oxygen to the charcoal and that you want to muffle it from the top rather than restrict it from the bottom because you want to keep that cloud of humid air in the dome. Low 200º's are only about a 1/4 turn from closed and a 1/8"-1/4" sliver opening on the dial and when your close to your target temp, make mini adjustments. Another thing is that when you open to peek (a no no) the additional air/oxygen that enters will cause your temps to climb, if your temps were ok before you opened it up,don't do/adjust anything.. It will stabilize back to where it was set. Have faith here.

7°20'13.93"S 112°43'27.14"E Benefits of being just a lil' bit south of the Equator..

the best full feature cookers possible Komodo's philosphy is to always build the best full feature cookers possible, I'll never stoop and offer seriously stripped low feature models to try to get into lower price brackets. So yes, it will have a rotisserie system and be Guru/Stoker ready. I hear your vote for a camping size/weight.

This is what comes with a Gen II except the Tel Tru thermometer.

OTB Components Not exactly what you asked for but I'm cutting up a cooker to show what's going on inside but this should hold you over.. The charcoal basket drops into the firebox with the handles left and right. If it wobbles turn it around it only fits one way. Then the heat deflector sits on the tall charcoal baskets handles. The drip pan sits on that and then the grills..

Re: rotis shaft issue I have a spring tipped shaft now and will get one out to you..

It's a high tech aero-foam refractory.. And what do you hope to find? Weight savings? Elasticity? superior insulating properties? Superior insulating properties, a little weight plus easier to use. It's a high tech aero-foam refractory.. A machine generates a special foam that is mixed with the refractory material in leu of water. After the initial investment pays off, long term when Komodo volumes grow, production will be faster and less expensive.. Gotta keep Komodo cutting edge.. Another nod to the "University of Google" I'm so thankful for and constantly ask myself how I got along pre-Google. Without it, building today's Komodo would have been impossible.

Re: KK Classic #113 Arrived As I told you that was a very early cooker, we've sense discovered that the gaskets compress this could be the problem as well as the need to adjust your front latch. Does that cooker have a double or single gasket? Don't worry with a little futzing we'll make it cook just like my latest greatest. I'll give you a call and walk thru this with you..

Nope, not even close.

Smelling like Q? I'm in the same boat and am forced by my lady to shower multiple times or have to sit on the floor with my dog.. The solution: I've set up a fan to blow across the cooker from the side, a little to the front.. does a great job in keeping the smoke away from me. But that damn smoke is sure sticky..

Sounds like a job for YouTube! Sounds like a job for YouTube! But I'll work on the still un-finished the owners manual first. Gotta drag that up closer to the top of the pile..

Re: Grill Configuration I'll take them tomorrow for you (and the manual)