jonj

As a magnum aficionado, I greatly appreciate the Churchill quote and will shamelessly use it in the future. However, I don't understand how your grill interior can still be so pale after all the cooking you have done. What is going on?

I really, really don't need one of these ovens and yet somehow I want one... What a great addition!

Wow! What is the rest of the dish?

the brisket looks terrific. I've never smoked short ribs, but they look very good as well.

Tekobo, this was the first and only time I've tried a probe on ribs. I'm not sure I would use one again. I've cooked a lot of ribs and I don't think it was much more help than just observing the meat / bone interaction. I had just gotten a Smoke unit and wanted to try it out.

Thanks. This site is much easier than some others where one first has to resize the photos.

Final ones for now. Five pound prime rib roast, rubbed, smoked with cherry and apple wood, then seared: and sliced: Thanks again, Pequod, for the photo instruction. Much appreciated.

And a few plated for serving

Five slabs of baby back ribs (and the required few hot links) from a few weeks ago. I was trying out the rib rack. First time attempting to post a photo (thanks to Pequod's tip in another post) so we will see what happens...

Nice pies and photos!

... and that is just the way it goes down here at the komodo kamado forum...

Tyrus, I am very interested in your Lang and how it performs. In 2016, I was actually "getting my mind right" to buy a Lang very similar to the one you purchased (mostly steeling myself for the L-O-N-G drive southeast to pick it up) when I stumbled upon the Komodo Kamado site. While I am now not likely to get a Lang, I do want to hear every detail about the cooker. I did a lot of research on these at the time and the Lang seemed to me to be the best of breed. One of the great things about this forum is the ability to live vicariously through the toys and experiences of other members (and unfortunately, spend a lot of money on new things I didn't know I desperately needed until seeing them here). Post on, Tyrus, post on! I'm waiting to read more!

Whew!!

Surely you jest! Taco?! Hawaiian?! Oh no, Pequod, no!

Drat! I was hoping I had missed a 23" half grate release.

Nice! Where did you obtain the half grate (since it appears to be a 23)?

Great job. I have followed this thread with lots of interest.

Thanks Dave. I just ordered a couple of the 4 oz bags.

Beautiful grill for your location.

We saw the Roger Waters Us + Them show last year as well. One of the best concerts (music, sound quality and spectacle) I have seen.

I tried halibut last night. Steaks were about 1 1/2 - 2" thick, with skin on. Marinated in refrigerator for about an hour (equal amounts of olive oil and California sauvignon blanc, along with the zest and juice of one small lemon, parsley, shallots, salt and black pepper). Grilled on a slotted fish pan on the lower grate at 400° F, skin down for about 3 minutes, flipped, brushed with melted butter, and cooked for about another 12 - 15 minutes until the fish was 133° - 142° F, depending upon the cut of the steak. Fish turned out moist and well flavored. Served with wild rice and sautéd julienne snow peas and shiitaki mushrooms. Lots of compliments. Next time I will increase the temp to about 425° F and not peek as much. First time with halibut so I was overly cautious. Sorry, no pics as the guests were waiting for dinner.

The lack of full rotation was the first thing I noticed.

That is one big clay pot!

The "Chinese skin jabby thing" appears similar, albeit with longer spines, to a Tip-Pik ("Endorsed By Mr. Billiards!") which is used to refresh the tip of a billiards cue. I've seen pictures of dogs playing billiards, but never ducks.

tekobo, regarding the cleanliness of your grill, my first (and current) thought was how clean the grates are.