DennisLinkletter

Heylo Tony, Thank you for these beautiful shots but they do not show what they are cooked on.. Please take a step back so your grill shows.. Thanks in Advance..

Help me here.. larger than what area? BTW unsold Just in.. 4 ~ Single 23" pans 3 ~ double 23" pans 5 ~ Single 32" pan

That looks awesome.. Thanks for thinking of me but the "money shot" is the finished product on the grill. Most people won't drool over a photo of an uncooked chunk of pork.. LOL Once again thank you for your efforts.. I should have been more clear about what drives my FB likes..

Looks good.. My butcher now sells me uncooked pre-brined bacon and hams.. Call me lazy but I love this. Makin' bacon has never been easier.. If you love bacon you really need to make some in your KK..

Great cook.. I would not mess with using the fan on the Guru for anything less than a long low and slow cook where you are going to sleep and want a bit of auto pilot security.. I only use my Guru as a quality WiFi thermometer. The quality of the cables and the fact they use a thermocouple got me to use it instead of the typical $30-50 Maverick style thermometer with their thin "toy" armored cables that die if yo8u get a kink in them.. I have a big drawer full of dead Maverick and similar build thermometers from the last 12 years.. Request.. Please try to remember to take a shot of the finished cook "in your KK" That's what I need for social media to drive traffic to get back listed on Google organically.. Thanks in advance!

I got the Anova and love it.. I think the most amazing cook so far has been shrimp.. Crunchy and even squeak on your teeth.. Awesome..

Great looking thighs.. I'm to the point I only want to eat the thighs.. My family says it's not fair I eat them all and I tell them life is not fair.. Here's to a KK full of only crispy thighs!

Looking tasty up top and chilly down below.. Great job..

Welcome to the forum Paul.. Looking forward to seeing your cooks on a KK! PS Paul is an accomplished Kamado chef with hundreds of ceramic cooks under his belt.. http://grillingmontana.com

There is some logic to the madness.. The temp necessary to blacken/char the meat will over cook the outside layer to well done. You can reduce the thickness of the most cooked outer layer and increase the percentage of uniformly cooked meat using this technique. (organic) carbon is carbon.. It tastes the same because it is the same.

I don't use the heat shield for these cooks anymore for that reason.. I only use the drip pan to create the indirect zone. But I'm all for easy.. Can't argue with those results!

That was it.. We are used to tasting the carbon/blackened flavor.. This way if you only brown something you still get it.. The Tri Tip was a 5-6 wagyu so it dripped a lot of fat and ended up blackened by the flames.. But if only browned which I prefer I like a little "charred" / blackened flavor.

Looks great.. I always add just a pinch of sugar to some clarified butter and paint the scallops to help with the crust/browning..

I just did two Sous Vide trip tips.. First I cut small slits parallel to the meat grain.. after it's cooked these will help you see/remember the grain direction that can be difficult to see later after the cook.. Then I put some worcestershire powder, dried parsley, granulated garlic (as you can't use fresh garlic because the cooking temp is too low) and black pepper on the meat. Tossed them into a zip lock bag, dipped them into the water and sucked the remaining air out of the bag with a straw.. LOL Works great.. Cooked them at 128 for about 6-8 hours.. pulled them and tossed them into my chest freezer and covered them with a big bag of ice to quickly cool them. After about 20 minutes I tossed them into the fridge. Later that day I took them out and completely dried them with a cotton dish rag. I then salted them with salt and about a peanut worth of charcoal ground up. Then wet them with grape seed oil and more ground black pepper and dried parsley.. I then threw them on the upper flipped over down low at about 650º and flipped and turned until blackened.

I always forget about loins.. I used to cook them with apple smoke and slice them thin on my meat slicer.. Great lean sandwich meat.

Money shot is right.. That first cut shot is killer. Love that you included some cayenne in the mix.. Nothing gets cooked in this household without some heat.. Have not done a rib roast in too long.. Gotta track one down. Absolutely beautiful! Great cook, thanks for sharing..

Yes, I suggest using the rib rack only when you need to cook more than you can lay flat on both the main and upper grill. And if you have room, yes absolutely give them some space.

That works for me.. Looks great What's your idea behind using your oven for the 500º reverse sear?

Thanks Tony.. I need to fine some kind of LED light for the KK. I was out in the rain cooking on a friend's KK last weekend, using my iPhone as a flashlight, wishing I had my camping headlight on thinking there must be a better way,,

Hang in there, holidays are really tough.. Can't even imagine. Great crust on that roast.. This is where the roti shines, browning irregular shaped pieces of meat.

I'm becoming a big fan of simple.. Not that I don't like the complexity of a great rub, just there is something great about letting the meat speak for it's self. Sorta like women and makeup.. They can look great with it but it's best when you don't see the makeup first..

We only use ours to keep things warm... I too can't argue that decision!

Beautiful color on that bird.. Home run! Please, please, please.. shoot shots of your food on the grill.. I never have enough content for Facebook and Pinterest. I need this to get back on Google.. I still have ZERO rankings on Google.. Search Kamado and I'm still buried a few pages back..

Well I for one love this story.. and of course I love the happy ending that sounds like a sale.. Ken, thanks as always for the kudos and pippin' KK for me..

Merry, Happy Holidays from the KK crew and myself and family. Thank you for all your support over the years.