Conodo12

Re: On my 2 KKs... Let me know how that partridge tasted smoked over pear tree!

Heh heh, love that trick question on the poll: Whatcha think? Leave grates in the 12 to 6 o'clock position Change to the 9 to 3 o'clock position I think we should leave the grates in the 9 to 3 o'clock position but only between the hours of 12 to 6 o'clock!

OK - now I get it. I thought you had prepared the Rib Roast by searing first then followed by an indirect cook. That explains the very uniform color from middle to outside. I can see where you might want to sear the outside but don't do it too long - you've got a good looking finished product on your hands! In fairness, I did my last Rib Roast with the reverse sear and will never go back to searing first!

Heh heh - I never said it was "good" Southern english - just somethin' that I used to hear quite a bit! Nice choice on the KK - will look forward to pics!

We have a family owned food store here that has all the regular groceries but specializes in Meats and Fish. They had lobster tails on sale recently and I am going to see if they are still on sale. Lobster tails on the KK with a nice thick Rib eye beats any surf and turf at a restaurant! I am also eying up Doc's pineapple salmon. Ribs are a no brainer - gotta have those on a holiday weekend with some grilled corn! That's my 2 cents and a preview of what is going on my KK this weekend!

Re: KK Stainless Steel Rib Rack?

Second post turns out to be a recipe that I might just try this weekend - Thanks!

Hi Reece - there are a-lot of us here so wouldn't it be "Hey All-y'All!"? JK of course - I lived in VA for a while and actually grew up with y'all and all-y'all Take some pics when that KK arrives - we'd love to see it. What color and tile pattern did you order?

My 2 cents - focus your efforts elsewhere. It is easy to clean out the KK without making a mess of things. I personally use a shop.vac and it looks like new in the bottom each time. My filter for the shop-vac is washable (clean water rinse anyway) so even that element is covered. Sorry I can't redirect your attention to a different part of the KK - you've done a damn good job building the ultimate cooker! We're both serial tinkerers though... something will come to us...

Judging by that last pic - I was surprised that this was not a reverse sear! Very uniform cook throughout without the usual brown to red color. I'd say keep doing what you're doing! Good cook!

Hmmmm... I guess with the World Cup going at full steam, this could appeal to some folks.... Gotta wonder though, is that a pig on that spit or a pygmy!!!!

My brother and I removed the blocks around the feet of the Komodo. Then he gently tilted the palette bottom while I carefully guided the KK down to the garage floor. Just the two of us and some careful attention to detail. Came off no problems! I think the wheels on the bottom of the KK are bigger than people realize....

OK KK'ers - You knew someone would figure out how to use the FoodSaver to seal a DryBag, right??? Follow this link and give it a shot - Let us know how you make out, OK? http://www.eggheadforum.com/index.php?o ... 05&catid=1 By the by - Every butcher I have discussed this with has been very adamant about maintaining a temp of 34 to 38 degrees while dry aging your steaks. Also, LOTS of even airflow is mandated. I have glass shelves in my fridge and kids. Neither are conducive to good airflow or an even temperature setting. I am contemplating a dorm sized fridge, or some space in my kegerator, plus some wire shelves for the airflow. Looking forward to hearing your results! UPDATED: Here's a video of this technique!

Any chance the right one will still show up on Monday?

No no Tucker - go with your gut! You feel like you should have waited and now you can right that wrong ! You absolutely should order the new cabinet from Dennis and I will relieve you of that cabinet that you feel stuck with - My pleasure to help out a fellow KK'er!! Just keepin' my eye on the prize!

Er, they removed your posts before Doc... Why did you go back for more of the same treatment? You're home now. We like you. Stay here and feel welcome!

So, what is that??? The Ribeye, only still attached to the rib? Haven't seen that in these parts just yet....

That's a new one on me - They've got a Father's Day special though... How about giving it a try and letting us know how it works out for you!!

I'm in Pennsylvania and we got hit with over 30" of snow in just under a week this past February. While digging out, I met up with my neighbor as our snowblowers crossed paths - He looked at me and said, "Do you smell BBQ?" - I said - "Hell Yeah! - and I'll be eating those ribs a bit later on today!!!" There is no weather that will stop a KK!

Congrats Levelfours and Welcome to the Forum! Pics of your new KK please!!!

Is it here yet?!?!?! Post some pics of your unboxing and some of your new KK after it has been freed from it's crate!

Doc - I wasn't worried about posting the question only because of the open door policy that Dennis invites on the forum. Heck, if our posts were subject to censorship, I (and many others) wouldn't be here! Alas, we don't have to worry about that. As for getting some of the differences between the two cookers - my sense is that at the end of the day, it will prove to bolster sales of the KK. Let's face it - Heph has good taste in cookers. If he felt that the GD was the end all be all, he would not have stepped up to the Komodo Kamado!

Looks like you are eating well! Thanks for the pics!

Nice! It will be even nicer to eliminate the "where do we buy the rotisserie basket" threads. I felt sorry for those searching in vain. Now we can just get 'em from Dennis!

Welcome Winds! Looking forward to seeing some pics of your 19.5" KK!