DennisLinkletter

Piggy Ribs don't get more moist than that.. Makes sense if you stay just above boiling temps you will have less evaporation.. period. Nice cook Mr M

The hot face service temp is 2,200ºf but the material is considered a consumable at those temps. Blast furnaces need regular maintenance and filling with the refractory patch at those working temps. Your KK grill is designed to last a lifetime at "food cooking temps" not to be used as a kiln. The smoke point of lard is only 370ºf So high temps where you create enough heat to make your grill expand is really unnecessary... There is no escaping physics.. the grill does and will expand when taken to high temps.. This can be confirmed by the small crazing on the smooth grout finish on your grill's lips. High temp blasting your grill from black to grey will be detrimental to it's long life and is not necessary. The inside of a grill/smoker should be black.. it's not dirty. Regularly taking your KK to 900ºf dome / 1452ºf lower to clean your grates is a good way to damage your grill.. Please do not do it..

The refractory hot face material's service temp is 2,200ºf That being said, the hotter you get the more crazing you will get because there is just no escaping physics.. I don't suggest taking the grill over 750º dome.. There is just no reason to do this.. no cooking technique requires this.

If you private message me links.. I can move them here.. I thought I got most of them. Thanks!

Here it is.. A designated Sous Vide area

Thanks Joe for this "fun" cook.. Not really the great KK type of cook I was hoping to get in this section. Have you actually done this cook? Watched the video.. https://www.youtube.com/watch?v=7PwezL_X_S8 The voice over was very colorful.. Kept having Dukes of Hazard flash backs and was hoping to catch Daisy in her short shorts walking by. She was the only reason we watched that show yes? lol The biggest problem with this cook is that the flank steak is not cut across the grain. Going to be very chewy. I'm also guessing that chicken never gets to 165º . he talks about the making sure the pre-cooked ham gets to 130º Highlight for me was the battery powered drill driving the pepper mill.. I'm so doing that! Thanks for this fun cook Joe..

Oh it had all the goodies too vodka, Worcestershire, salt, pepper and lots of spicy zip.. I also asked for it zippy of course.. It was beautiful

I went to a place that served a smoked bloody mary.. I guess they smoke frozen cubes of tomato juice.. However they do it and they won't tell it was awesome!

Sending a container to AU next week.. anybody need any accessories or spare parts?

This is by far my all time favorite rub.. I uses fresh ground spices from WorldSpice.com and use a LOT more chili and cayenne but then again I live in a place where everything except my breakfast cereal has some heat.. I always leave out salt in all my rubs and weigh and salt my meat separately I use between 0.6 - 0.8% sea salt by weight. I coat my ribs with a thick layer of standard French's mustard and then load it up with the un-salted rub for an amazing chewy bark that is out of this world.. Chris Lilly Rib Rub http://today.msnbc.msn.com/id/30686511/ INGREDIENTS • 2 slabs St. Louis-cut pork spareribs • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt • 1 teaspoon chili powder • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper • 1/2 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried marjoram • 1/2 teaspoon dried parsley • 1/4 teaspoon white pepper • 1 cup white vinegar DIRECTIONS Remove the membrane from the back of the ribs. Combine the dry rub ingredients and mix well. Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Preheat the charcoal grill to 235- 250 F. Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. Cut and serve. TIPS Suggested Wood: Hickory, Oak

This is always a home run.. It can be done with or without the oil.. I do it without because I need my bark. I use mustard as the adhesive for the rub.. I also leave out salt in all my rubs and weigh and salt my meat separately.. I use between 0.6 - 0.8% sea salt by weight. ½ cup ground coffee. ground VERY FINE.. ½ cup kosher or sea salt (I recommend cutting this in 1/2) ½ cup packed dark brown sugar ¼ cup hot paprika 2 T ground cardamom 2 T ground ginger 1/3 cup chopped fresh garlic ½ cup veg. oil or as needed Combine all ingredients except oil in food processor to mix. Add oil to make a thick paste. Rub on brisket and refrigerate 4 hours or overnight. KK Forum Post https://komodokamadoforum.com/topic/2546-coffee-cardamom-brisket/

KK owners, I need your help to put together a list of guaranteed KK knock your guest's socks off recipes/cooks.. No problem to copy and paste another post on the forum. Just want home runs!

And is this something you recommend doing? I'm not imagining meat with no salt would be popular at our table..

That's a lotta Meat... Looks painfully good!

Does anybody know if this was the torch that forum members used to build the long hang over the side of your grill lighters? http://www.harborfreight.com/electric-start-propane-torch-91061.html

Looftlighter and a cheap hair drier that has great airflow..

i'm not sure... LOL I can't remember seeing one in the first two rounds of making the prototypes but I'm sure I asked for them once we had the wrinkles ironed out.. I'll get some made up if not.. Price point.. LOL again.. I'm terrible by always procrastinating getting COGMs made up.. Hate them!

Home food where you eat more than one bite is definitely different from selling the judge on one bite. Thanks Tony that photo is perfect to demonstrate what I look for with the bounce technique .. if you like them a bit more done wait until they just tear.. Remember that they are going to cook a bit more while resting too..

Now that's a beautifully browned birdy.. Definitely X rated food porn.. Gotta go cook one now!

I just realized/remembered how good my momma's meatloaf was.. That being said, I have not eaten it in 35 plus years. These lil' meat balls might be the best way to introduce these flavors to my kids.. If you chopped your own meat in a food processor you could safely serve them a bit rare.. For those who have not chopped up meat for hamburgers in a food processor you need to try it. Soo much better than store bought burgers... I use chuck, sirloin and Tri tip of course! Cut them up by hand into 2" cubes then use the processor. Super easy and the texture of the burgers is completely different.. more like old school cut up at your table steak tartare cooked...

No it's the bottom of the pan.. the double actually has two sheets of SS with about a half inch gap between them.. Like a double boiler without the water..

We are making them up in all sizes now for the spring rush.. They are an optional accessory and will be offered in single bottom also because the double are a bit spendy.. Trying to get the cost down by ordering a larger volume of from the German CNC folks. They're massive and eat up/contain a lot of 304 stainless.. Single 23" 12 lbs Double 23" 18 lbs Single 32" 18 lb Double 32" 27 lbs Remember that piggy fat's smoke point is 370ºf and beef's fat at 400ºf so you can burn your drippings if you bring it up over these temps..

Here you go.. The long overdue new website should be up very soon.. Upper Grill Area 156 sq" Main Grill Area 178 sq" Lid Weigh 53 lbs / 24 kg Base Weight 118 lbs / 54 kg Net Weight 216 lbs / 98 kg Gross Weight (crated) 269 lbs / 122 kg

It's about 4 weeks to the west coast.. I'd say 6 weeks is safe to Toronto.

From the smoke rising at the beginning of that video, I'm betting that you only had the lid latched in the first position. You need to press down the handle and firmly press the paddle on the latch towards the grills body. A bearing will roll up and over a cam in the catch and pull the lid snugly closed..