Edwinclevans

Very little left over. My 3 year old daughter couldn't stop eating the cracking(sic)

Yes. Hail would have probably resulted in this cook being brought in doors. I was lucky because though it rained when I was putting it on I had a window of opportunity when it came out to get some photos. However because of the rain I didn't monitor the temp as closely as normal and it got slightly away from me

I must try this! Looks great

Sunday in London and the Queens 90th celebration. Not her actual birthday but 2nd Saturday in June is the ceremonial birthday as the weather should be good right? Wrong! The rain came heavily. So barbecue cancelled right? Wrong again! If I banked on sun to barbecue then the Komodo kamado per cook price would be even more insane than it is already! Fortunately with the kk you can cook in the rain if you don't mind getting a little wet in the process. So here is the result. 4.5hrs low and slow collecting fat at 160c and then 45min (20min for the pork which was cooked already) back in at 210 for crackling and potatoes. Which were roasting in aforementioned collected fat. I lost a little control of the temp so it was closer to 175 for a while which means pork was a tad over cooked. However the flavour was great and I prefer pork on the well done side. It was moist so that's the main thing. Enjoy the pics

Not great photos but thought would share 2nd rotisserie cook. Last week experimented with chicken but today leg of lamb rubbed in Rosemary and garlic. 30mins at 120 then 1hr at 190. Was great and enough for sandwiches tomorrow. Next week shoulder of pork over roast potatoes in a baking tray. Should be great

Doesn't look that dry. This is my next big cook.

I agree. I hadn't even thought about wings on the kk for some reason. These look great

KK sales pitch was full on. They have gone from thinking I was mad to extravagant. There were a few few who even suggested it was cheap given the food!

Organised a barbecue yesterday and got a little out of hand. Ended up with 30 people round today so sadly picture taking was v limited. On the menu were beef and pork ribs, chicken, burgers, a joint of sirloin and the obligatory sides. 1of the guests had a thermal imaging camera for his phone so thought worth sharing some cool pics of the grill. Started cook at 9am with beef ribs at 150. Added pork at 10 and took heat up to 200 as beef wasn't really cooking. Took everything out and foiled at 1.30 then another 30min at 300. Whilst doing chicken sweet corn etc. which by then I was far too busy to photo! The ribs could have done with a tad longer. Then did a tonne of burgers before adding a sirloin joint to the mix (indirect with drip pan). Best dish of the day was a sirloin roast done at 200 for 1 hour. Was incredible. Sadly no pics but I WILL be doing that again. Now need a rest.

I had it up to 530 when I started (I couldn't wait for the 600 I was aiming for). By the time I had done the sear and flipped the grill arrangement it was around 450 for the final 2min cook through. I have some sirloin and rump to try next weekend. I think thicker steaks next time

This attachment is definitely on the Christmas list. It may have to be pre christmas so I can do a rotisserie turkey. Is the splitter really worth it? So far I have used the stone for indirect and otherwise used direct for everything other than low and slow. Have you done this cook without the splitter for a direct compare?

Second cook of the day! Got a couple of rib eyes out and cooked them for 2min each side, 2min on the main grill and then left to stand. Ended up on the well done side of medium but the wife is expecting so better safe than sorry! Enjoy the food porn. Advice and comments welcome as always

Kim kamado or komodo kardashian then?

Congrats. Nice colour choice! Re: name what about Caitlyn? Its in vogue at the moment, or should I say in vanity fair!?

Thought I would share some pizza pics. Last couple of times I cooked pizza they were rolled directly onto the stone. Although that works ok (provided you allow it to stand for a few mins to let the base cook off the stone) you can't do multiple pizzas. So today I tried my new pizza peel out. I had a couple of failures where I rolled the dough onto baking trays and then couldn't peel (ended up doing them in the oven) but I did manage to work out a technique. The first of the 3 pizzas is prosciutto ham and mushroom. Next up is tomato and mozzarella. Final one is plain ham and mushroom with edge turned over to give I more structural integrity! If anyone has any good tips for the peel let me know. I found flour on a wooden chopping board and a peel to push it off worked well