jonj

I haven't dropped the Allen wrench down the back, but I have (twice on the same day) dropped the Allen bolt and washer there on the 16. GRRR.

We would say "put up" for packing, freezing, or canning food; "put in" for planting the garden.

Wow! However, once you receive it, the import duties will fade away.

Gooseberries and pork? I would not have thought of it. As a kid on the farm, I used to pick gooseberries for my grandmother to make cobblers ("... all the sugar they will take, and a little bit more."), but I hadn't considered them for a sauce for pork. Nor, actually, a blueberry BBQ sauce. This is very interesting...

Welcome, Al. I came to Komodo from Weber Smokey Mountain cookers. Once you go Komodo, you don't go anywhere else.

Gorgeous. Just gorgeous.

Okay, "broken my duck". I had to look that one up. This site is doing wonders for my vocabulary... chooks and snags and ducks, oh my.

@sfdrew28 Let me know what you think about this griddle after you use it a few times. Thanks. Jon

@sfdrew28 How thick is the griddle plate? I checked their web site but didn't see any specs. This looks like it might be something to provide a use for my outdoor Viking gasser.

Four (!) pies for lunch! Yum.

I imagine it would depend on what you mean by "fairly long." 100 feet, 100 yards, 1/4 mile? A good attitude, a willingness to help and providing a tip can go a long way.

Actually, waiting a couple of weeks to order the second KK gives another opportunity to obtain more coco charcoal...

I must admit when I first saw your freezer list, I had to stop and consider what was actually being conveyed by the message... We have two Maine Coons and they are not for the pot either.

Aussie, are you making a new hole for the smoker?

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...