kjs

Very tender looking brisket. Nice pics.

Nice looking pizza.

LOL.

Looks delicious, nice job.

Very cool!

Winner, winner chicken sausage dinner. Looks delicious. I like your posts and really appreciate your photography, good job!

Good tip, thanks for posting. Grew up on farm, opened lots of burlap feed bags and this is how you do it.

Yes go to "Our Grills" drop down to "Six Komodo Kamado Grills" select the grill of choice and you will see the dimensional drawings on the right

A while back Dennis asked me to do schematic drawings of all of his grills, both front and side profile with dimensions. You can find them on the KK website. Should give you all the info you need.

Tasty looking meal, kudos! Your going to love cooking on the KK.

Eat'n good in the neighborhood. Looks delicious.

These are beautiful. Your photography is outstanding!

It was a mixture or cumin, lots of fresh garlic, fresh parsley, fresh onion, salt, pepper, finely ground coffee, and cardamom. I wrote it down and I'll post the recipe. The trick is to grind the mixture twice with the spices added.

Thank you. I will definitely be giving this a try.

It's that space-time continuum thing.

My wife wanted kabobs the other day so we made beef, chicken and lamb for 6. Marinated the beef and chicken for about 6 hours. I ground the lamb with about 20% pork and it was highly seasoned (definitely everyone's favorite). Quick photo taken with a phone.

Massive quantities...love it!!

Looks good! I haven't made fish yet on the KK, but I intend to very soon.

Dennis, The labels look really nice. I like how you always inform people of what they can expect upon delivery of any product you sell. Good thinking on the addition of the Coke can to add scale to the photo.

I agree.

Ya know, it's a matter of experimentation and getting used to your fuel, airflow, etc. You'll catch on soon enough, it's not an exact science, but not all that complicated either.

Apologies for the late reply. My wife is Croatian/American and the Croatians love their barbecued lamb. It's simple: trim, rub with salt and butter, insert cloves of garlic liberally. Butterfly if you want ( I generally bone and tie it) or just put on a spit and roast over coals. In addition some people like to rub with rosemary and or thyme, but we are purists. Cook to an internal temp of 145-155 (depending on whether your taste is for medium rare or medium), let rest for 15 minutes carve and serve. Have lots of fresh sliced bread, green onions and garlic roasted potatoes and red wine on hand. We make this every Easter, along with a traditional Croatian Easter sausage," nadev" (made from bread, eggs, green onion tops, smoked pork butt, ham, salt pepper, spices all stuffed in a large casing and simmered in boiling water for up to 4 hours). Have you posted any pics yet? I would love to see how it turned out.

Ditto!

Nothing wrong with turkey in August, looks darn good.

Looks great, let me know next time you do this. I live in the Chicago metro area and would love to participate.