bosco

I love seeing delivery posts. Can't wait to see yours!

looks awesome. I just took my starter out of the fridge for a little TLC last week. I have a loaf coming in the next week or so. Can't wait to get back to baking bread. Hockey season and two boys that play competitive keeps me so busy around this time of year. I really have no time to just hang out and enjoy

Yeah Dennis make a KK version!!

lol!! when is the big dog going to be ordered??

Looks good. I have leftover chicken for lunch today. I love chicken from the grill

This looks aeeeome buddy. I always love your creativity when cooking.

Following this post carefully Mac. As soon as the straight rods show up on the site I will order the cold smoker with them. I would love for you to do a test with the smoke pot and smoke generator.

Wow this is jumping in the deep end with both feet. At least you have no need to upgrade ever! great advice above. The best advice is to stick around and read read read. Tons of info here. I would say to avoid super crazy high heat cooks. I like to cook everything under 600. Pizza and steak is 500-550. Anything hotter is just adding unnecessary stress. Dennis makes excellent charcoal so I would recommend that. If you are looking for store bought I like the royal oak red from the depot. Some love fogo but agreed with the comments of charcoal only. Before you purchase BBQ gadgets I would learn the grill and invest in only a thermapen by thermaworks. I prefer simple and learning what meat should look and feel like. Probes and all that stuff was not for me. Not sure if you gots accessories yet but the rotisserie, pizza stone and drip pan were great investments for me. Take your time and learn the vent settings. Being able to remember turns and openings will teach you how to set it for future use. Keep a journal ie. half open bottoms vent and two turns upper vent for 350 etc. We are all here to help you become the backyard grill master!! Congrats

John I have two grills ready to entertain you whenever you are ready!! Mac giving up my KJs wasnbitter sweet. They were my Intro into the Kamado world. I loved them and many that know me from the guru, know just how passionate I was for them. They are just next door but honestly cooking on my KKs has been an incredible experience. Knowing Kamado cooking as well as I did and upgrading to the KK allowed me to appreciate all the subtle differences that make KK the leader in design and quality. Welcome to the full KK experience Mac

Mac congrats on the new addition. I have to ask what does this all mean for the primo?? i love those straight rods and can't wait to order them as well as the cold smoke generator. Those are true beauties and now you have me thinking about the trifecta again...

I call mine the 23 and 32. Just couldn't name them, it seemed strange calling them by name. I don't judge anyone for doing it or not doing it. It's a part of the KK online subculture but seriously not mandatory

Congrats on your new purchase you will absolutely fall in love with it

Awesome news. Congrats on your new KK

Never owning the other brand I can't compare. However, I will say that everything Dennis stands for is represented in the Komodo Kamado. His engineering quality, design, warranty and customer support is the best that I have ever seen. Buying a KK is nothing but quality and you will be amazed with the customer service end of this product. Cant wait to see what you purchase. I currently own a 23 and a 32 and love them!!

very interesting. I am looking forward to hearing more about this

You are something else lady!!! nice cook and those crackers look like the bomb!

These looks awesome

Fereudian slip

I sense an orange KK product line lol. When I went to buy them I wanted something that would pop against the brown harvest tiles. I think it worked lol

Ummm I'm a boy

Tiny let me know if you want the recipe

ok here we go. tortellini braised short rib marsala. This was honestly my top pasta dish that I have ever prepared. It is packed with flavour and absolutely incredible. Very happy with the way that it turned out. Can't wait to have leftovers for lunch tomorrow. I browned some short ribs and got the pot nice and dirty. Then added onion, carrot, garlic, thyme and basil. then I poured in marsala wine and reduced the alcohol. Then I added diced tomato and broth to the mix and some flour to thicken things up. I microwaved the bones to get them heated for the pot then I added the marsala wine onto the KK at 250 degrees with the smoking pot down below with 2 chunks of white oak I smoked with the lid off the dutch oven for 3 hours then put lid on for 2. Brought the dutch in and sliced up the beef. It was incredibly tender sliced up some portobello mushroom Next I boiled some fresh hand stuffed cheese tortellini. And then mixed everything up plated the meal and garnished with fresh graded parmesan cheese and diced vine tomato Because this was a beef cook, I made the boys beef hotdogs lol so that I stayed focused on this months challenge cook

Ok second clue..... bone off

It's going to be one of them creative days.... a teaser for all to enjoy I've already said too much

It is a heat deflector shield for the front damper. Goes on the inside of the KK. Its suppose to be tight so wiggle it on don't bend those rods if you don't have to.