GrillingMontana

Amazing looking cook! After reading this thread, I will have to up my process big time when planning my cooks.

Thanks Eggary- I am excited to learn from the veterans and KK Masters like you- Cheers- Paul

Thanks Dave- I am hoping to nail the Asian Pork this weekend a few different ways! Cheers- Paul

Thank you Señor Frogs-! Your blue is looking fantastic as well! Cheers- Paul

Thank you for the kind words! More to come tomorrow and this weekend! Cheers- Paul

Fantastic cook! Thanks for sharing- Curious how the butts turned out? I would think they would take so much longer to cook than the rest of the little guy?

My T-works has been back twice already and although I am not in the mood to purchase a new probe if I break this one, I see the value of having a straight one. Thanks for the suggestions- PS: I think second cook on the KK will be a hybrid stuffed pork loin and pork done char su style.

So I got the call a couple weeks ago that my KK was set to ship and should arrive in Montana in about a week. The local freight carrier was fantastic and despite 6" + of packed icy snow in my alley they were able to get it to my residence without incident. The carrier was a younger guy about 26 who gave it a long look over in the crate before he had me sign for it. He kept saying how impressed he was with the packing and how he did not think it had wiggled an inch since it was snug in it's crate. He was correct! It was hard, but I had to wait another 6 days for a local moving company that I have a relationship with could find time to bring the beast up on to my deck. Even though I advised them about un-packing it, removing the dome, and interior, they chose to go with a dolly and bruit strength to complete the job. Here are some photos: This KK looks so amazing I really had no idea what a mess my deck was For my first cook, I roasted off some bakers for about an hour at close to 400F. When they were finished, I removed the raised grate and cooked a couple filets and a ribeye for SWMBO. Somehow, my local market had tiny asparagus which I grilled direct after a slather in Italian dressing. Plated What a fantastic first cook! Everything was perfect and much to our surprise the asparagus was perhaps the sweetest we have ever tasted. I attribute the success on the filets to using a probe thermometer and pulling at 125F. I wonder where people run the probe out of the KK as I just snaked it near where the latch connects. SWMBO requested her steak RARE and I am excited to bring this beast up to 750 soon for a hard sear. Now what to cook next?

Regardless of how you set up that cook, it looks like it came out fantastic! Thanks for sharing-

Is anyone making anything exciting this weekend for the games or already thinking of a menu for Superbowl Sunday? I usually make egg rolls, or wings for the Super Bowl but kind of have these on my mind for this year-

Thanks @tucker Perhaps I should make some of St. Alphonso's pancakes for my first cook? If this turns into a Zappa thread, you guys have me beat by a long shot! What's cooking for the games this weekend?

Thanks @tony b and @DennisLinkletter for the kind words! The lady is a big fan of crispy chicken skin and we both have a love for chicken on the bone so that may end up being a good choice! As far as photos go, I plan on "raising up a crop" from here in Montana. Don't think that Zappa reference got missed either- I like to do them a little more well than some so the dark meat is quite firm with the collagen and connective tissue gone. Often with a handful of cherry chips for funzies- Cheers- P

Just wanted to introduce myself, I am Paul and live in the Big Sky State of Montana USA! I got word that my Komado Kamado should be here in about a week or so and wanted to join the forum and check out what everyone has been cooking! Already excited about my first cook, I am trying to think of a dish to break the Kamado in properly. Although I have never used a Komodo Kamado, I am no stranger to ceramic cookers. I look forward to learning and chatting on the forum! P-