Tucker

Re: Venison Roast This was done on my 19.5 stone cooker.

We did a venison roast Saturday. Neighbor contributed a 10# hind quarter. I used the recipe from the Big Bob Gibson's BBQ book. I followed the timing instructions, but the outside of the roast was a little dry, with it getting more moist deeper into the roast. If i do this again, i will reduce the times by 1 hour each. Recipe called for 250 degrees, indirect for 4hrs, then 250 degrees in covered pan for 5 hours. It was very tasty, the veggies were excellent, need to put more in next time, they were gone fast.

Re: My new cook area ! Very nice, real classy look to it all.

Re: First cook on KK - RIBS - Need advice I've always used a total cook time of 4hrs, based off of Chris Lilly's four stage rib recipe. Not sure if that recipe was posted in teh firum or not, but you can get teh book from Amazon "Big Bob Gibson'sBQ Book". It has a ton of great recipes in it. I don't always follow the steps, but i do maintain that 4hr duration and have not had a bad rib cook yet. keep cooking

We decided to try this one... Pork Crown Roast 6# and 1# of spicy ground sausage. Made a stuffing (no bread) with the sausage, onion, garlic, celery, carrot all finely chopped and sauted. the crown was just salt, peppered and filled with the sausage. Covered the ends of each chop and tented the sausage stuffing. 350 F grill at dome, indirect, applewood. 3hrs, remove tent, let crisp up sausage. internal temp - 170, removed from fire, foiled, rested. then cut. This is a keeper and it is simple.

Re: Set up help Appears to be a basic indirect cook. I usually setup as follows... >Charcoal basket >Heat deflector stone on top of the handles >Drip pan lined with foil on top of the heat deflector. >Main grill in. >Heat soak everything to desired temp. If you want to add smoke wood, once it is heat soaked: Rremove everything >Drop in smoke wood chunks >Put everything back in the order stated above >Let smoke turn from dark gray to almost trasnparent Put meat on. Wait.

Re: New Pavilion BTW, the bar tops are 16 gauge copper, flame treated. My brother in law and I made them from copper stock 36"x120". The substrate under it is wood I i cut to fit before breaking the copper and sliding it on, then hand crafting, cutting it to confirm to the wood.

Re: New Pavilion Updated pics. we finally finished, after having the contractor come back because the first roof collapsed due to poor material choice and workmanship. Long story. But done now and enjoying..... can't wait for the copper.

Re: New Member, New KK Coming. How will I move it? Moving the KK.. lots of ways to go with this. I have used money to tip the driver to bring the pallet jack around back using two sheets of ply wood, alternating them as a surface on which to roll the KK. I have used a hand trick to strap the crate to, tip it back and rolll the crate an all onto the back porch. I have done this with two people before, but it is heavy, you need to be able to support the weight of the KK with one person, while the other helps balance the bottom end. Search teh forum, you can also remove the top, thereby reducing the weight and more easily moving it.

Re: Granite work-surface? I used granite to build my bbq cart top that i use as a prep surface. It was a piece for a kitchen counter top that was mis cut.

Re: Pork Butt capacity not sure what post it was, but recall Chris Lilly in NYC doing 8 - 8# butts at once on a 23" KK. 4 on main grill, 4 on upper grill. post is in the forums somewhere. my experience with ravenous folks is up to 3/4-1# per person.

Re: She's in Cali My experience has been that the trades folks steer well clear of the KK when they are working near it.

Re: Brisket advice First, do yourself a big favor and search the forum for brisket. there is ALOT of info. I usually put a rub on my briskets using a wet rub 1st to hold the dry. i always cook fat down. the fat does not "seep" into the meat as it cooks, it just runs over it. I used to do low-n-slows for brisket, not anymore... i do the hot-n-fast method, which is detailed in the forum. Please check the posts for detail as i may not capture them all here. cooker at 350, cook naked on indirect heat until internal hits 160, take it off, wrap in foil, back on at 350 and cook approx 2hr 20min more until internal hits the 180-190 mark. Best brisket we have had has been hot-n-fast. good luck, enjoy and remember, the worst mistakes on a KK are better than the best outcomes on other cookers.

Re: Quick Sunday night steak cook... Damn good looking steak. perfectly done. did you use any seasoning on the meat or cook it bare?

We are almost done with some landscaping and backyard modifications. One is a pavilion for the kookers. we just received a large table from Dennis Friday and cannot wait for the contractors to finish so we put everything in its place for this weekends cooking. Just getting the kookers ready for brisket and ribs, so convenient to have two of these. Now I can cook without having to stand in the rain or get cooked myself by the sun. There will be a copper clad bar top spanning the space where the bar stools are and next to that space.

Re: help me decide! Jeremy, My 2 cents: the stone pebble shape tile in the brown color is my pick. I have a 19.5" model in that finish, absolutely love it and it draws the most attention when we have guests. http://komodokamado.com/ForumPhotos/KKj ... FY9123.jpg

Re: Rib Rack: KK's rib rack vs. other racks I have used a southern steamers rib rack and Dennis'. I recommend you buy one of Dennis' racks. i split my racks in half before cooking, ease of handling, and i can fit 6-8 full slabs into the rack that way.

Re: Easter - What's Cookin? Thanks for the link case... I have a BBQ guru DigiQ II.

Re: Easter - What's Cookin? Syzygies, great looking beef! Plum charcoal? where do you get that? I'd like to expand my smoke, charcoal profiles. I see you are using an ingenious method of holding your pit gator clip to the grill, I picked up a gadget form BBQ guru site that is made of high temp brown rubber like material that the temp probe, sans gater clip, slides into and does a very nice job; The BBQ Guru Probe Tree. link-- http://www.thebbqguru.com/products/The- ... -Tree.html

n67181 n67182 n67183 Re: Easter - What's Cookin? We did a spiral ham and Lamb racks. just have pics of the lamb.

Re: Cover essential? I recommend a cover. I use covers on both my KK's. I live in live oak adn pine country where i get a ton of pollen every year. The covers ensure i don't get the grils covered wiht pollen and other droppings from the oaks and pines. Being that you are so close to the ocean, I highly recommend a cover, you wantt o ensure the sea salt in theair doesn't layer up on the grill. I put my cover on after the grill gets cool. Of course you'll be cleaning the outside of the grill periodically. You can find John on the forum, seach for his user name or posts or IM him, he'll be in contact quickly. HIs work is meticulous, i had him make covers for our bar, pool table and BBQ cart.

Re: New Grill - Concord, CA work!? work!? No way was I working when my grills came, I could not stand to let them sit any longer than neccesary in the crate. Seriosuly... congratulations, ENJOY

Re: Anyone ever heard of this before? There is really no need for a gadget like that with a KK. The KK provides such good even heat distribution, botoms, sides, top, there is no need for something like that. The rotisserie Dennis has fitted to the KK provides self-basting and all arond browning, where the gadget in the video is just a set of shelves rotating. my 2 cents.

Re: Everyday Misc Cooking Photos w/ details excellent looking chicken there. Ya, love to cook the chickens like that.... I usually use tsunami spin from dizzy Pig on ours.

Re: On the Fence...Need Advice! I use mine on average 2-3 times during the week cooking fish, burgers, sausages, chicken parts and do my larger cooks like shoulder, brisket, lamb, whole chicken, turkey on the weekends. I am able to get the fire up to cook temps within 25 minutes during by just re-lighting the coals in the basket with a berz-o-matic weed lighter (purchased at Lowes / Home Depot, referenced on this site). If the basket is low, it takes a few minutes to reload. It will not win a drag race with a gasser, BUT.. the KK is far superior in turning out flavor and perfect done-ness. I would add by subtraction, dump 2 webers and add 1 KomodoKamado and watch the lone weber left rust away, you'll hardly ever use it again. I know what I am talking about,I got rid of my gasser within 1 week of getting my first KK, then added a second KK about a year later.