DennisLinkletter

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.

Cover Owners Please ensure the cover is properly centered on your grill, otherwise one of your legs will be exposed. When properly centered, the edge of the cover will be a uniform distance from the ground.

Has been a bit of a steep learning curve but we finally have KK CoCo Char warehoused at AMAZON with Prime 2nd day delivery and free standard delivery.. It's added to the price but still much cheaper than sending one box out my UPS from Carson CA. http://www.amazon.com/Coconut-Shell-Charcoal-Komodo-Kamado/dp/B00P9S71E6/ref=sr_1_3?ie=UTF8&qid=1416424872&sr=8-3&keywords=komodo+charcoal It's now listed at $45.98 or the 20 lb box which is a bit pricey but compare it to Amazon's best selling Coconut shell charcoal and it's a great value. aFire sells 24lb box for $62.98 or $2.62 a lb and it's not great according to the N.W.R. KK CoCo is at $44.89 20lbs or $2.25 a lb and is "Highly Recommended" on it's The Naked Whiz review. Still the BEST VALUE is to buy it directly from the warehouse by the palette and have it shipped to a business with loading dock or forklift then bring it home in your trunk, SUV or truck. Owner's please go to this announcement in the owner's area..

KK's Facebook Page hits 20,000 Followers / Likes.. I posted distr's 3-Neapolitan pies photos this week and got 74 shares, 28 comments, 518 Photo Clicks, 81 Page Likes and 568 Post Likes! Thanks all for your support.. getting more and more action from posts there.

If the grill is at 500º and you shut the damper top.. it will vent thru the polder sleeve and within a few minutes drop to 420º ish... Just camp on it and within the one hour cook you will be back at the 350ºish mark. Can't remember how used to heat soak the grill at 500º and then cook a turkey with the drafts completely closed using just the retained heat.

It's important to remember as you open the damper top the escaping hot air creates a vacuum which sucks air through the lower draft door and through the charcoal. The more open the damper top is and more freely the air escapes more vacuum. It’s a combination of how much vacuum and the lower settings that creates the airflow. Always remember the temperature is airflow. You will quickly learn what volumes of air create what temperatures. These settings will be the same for every cook. I'm happy to make up some double dials for 23" grills.. but the size of the hole does not give you a set temp.. it's the combination of the two dampers. Just like a garden hose can have many different volumes travel thru the same diameter hose..

I always have shot for 190º on my flats that I will slice.. In a 225º grill you will still get 5-7º climb after you take it out. I even ice my foil wrapped flats sometimes to stop the cooking. Some others might want to chime in here. The ones I've over shot were a bit too fall apart crumbly tender. What's the consensus here?

Great job.. Good idea to have the two hangers too..

Lawry's Seasoned Salt is a staple in our kitchen too.. I grew up with it on everything. Not interested in scrambled eggs without it.

I did pizzas for my son's 17th this weekend.. Each kid made his own. I cheated and bought dough from my local baker. It was at the memory stage.. you know where you roll it out and it pulls back to it's previous shape. That being said we got some great pies and they tasted great.. It's 6:22am been up all night or I'd pull them off the camera and post them.. Going to have to do that soon.. Great looking pies will have to post them to FB page!

Heylo CC.. Looks like a new twist.. for the pre-cook it looks like you were direct at 200º.. I always throw in a drip pan to make it indirect. Did you do a flip during the 30 minute pre-cook to keep both sides uniform? And it looks like you did the entire cook from the main.. Can't argue with the beautiful color/result.. Just love seeing how many ways you can skin the cat and get great results..

The most amazing item I've cooked sous vide is shrimp. You can cook them to where they are crunchy and squeak on your teeth. Awesome.. I was given some 1" steaks which are so easy to over cook.. I sous vide them to 130º then put them in the fridge. Next day I seared them hot and fast cold.. the outside was browned and the cold protected the inside from getting past the 130º and after the rest they were plenty hot enough to eat..