bryan

Pale Rider - Congrats. Are you a pizza cook?

The yeas carry grill picture and money shot it is.

There is a ref around here somewhere that the larger motor will spin in the correct direction. I think I remember that.

You sure hold a good beer can.

Looking for pics Dennis can use for advertising and we can use for eating. Just trying to start something nice for the member owners. I am open to all suggestions. Just my way to say thanks to Dennis and set up a fun program for fellow owners. Dennis will just have to bust his butt and ship faster for the new owners.. Owners what say you to ckreef motion? 3 votes = yes

Does that mean we must eat out of the other side of our mouth?

Thank you. I sure hope so. I am looking foreward to your cooks

“Bite Me†Pizza Contest for Komodo Kamada Owners. (updated 7/31/2015) Rules: 1- Contest entry time must be forum dated August 2015. 2- No limit on number of entries. 3- No limit on size of pizza. 4- Komodo Kamado must be properly displayed in one photo. 5- One money shot photo allowed. Note: 1- I'll put together a simple recipe book for all that had entries. (help - I can't figure out how to copy pics) A set of “Teak Handle Komodo Kamado Grill Pickers†to the forum voted winner.

Fatty Blueberry Muffin KK 30 Jul 2015 bryan **** 1 7 oz box Jiffy blueberry muffin mix 16 ounces roll of Jimmy Dean regular pork sausage Maple syrup Your favorite sweet rub KK https://grillinfools.com/blog/2011/04/06/blueberry-muffin-stuffed-fatty/ Prepare the blueberry muffins in a 9"X13" pan according to the instructions on the box (Makes enough for four fatties) Spread out a sheet of plastic wrap on the counter and spread the sausage out to ¼ inch thickness Place ¼ of the blueberry muffins in the middle of the flattened sausage Drizzle maple syrup over the muffins. Grab the plastic wrap and roll the fatty into a loaf Wrap the plastic wrap tight around the sausage fatty and go out to the grill Prepare the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other Target temperature of the grill is 300-325 The sausage fatty should be grilled for about two hours depending on the heat of the grill Remove from the grill, allow to rest for 8-10 minutes, slice and serve

Sorry I can't help. I have done it both ways. What I call manual and automatic. I justified my choice each way at time of use. I now use the automatic way. Either will work for home use. First class just looks nicer, cost a nickle more and is less work. Tough meat will still be tender. Ride the bus that blows your skirt up.

Yea - Burn girl burn

A straw and your lungs will do the job. Seal bag up to protuding straw, Suck out air while removing straw and finishing seal. If you want to circulate use an aquarium pump. That is where I started years ago. Never had a problem.

Thanks

same-o-same-o I see you still don't do any bad cooks. Do you serve neighbors in Florida?

Was that getting in to it after you gave up on the secund un

I'm a 50 cent piece. That 'll be me on the tail gate.

Its the bennies that matter

YES - Close one eye and squint with the other

Pitmaster IQ120 - The Komodo Kamado eliminates the need for these type units. I use a temp probe from Walt Mart, less than $15, that lets me monitor temp from up to 100 ft away. By knowing how to use the vents properly the temp is controlled wherever one wants it and for way longer than you will ever need. All without opening the top.. Well that is the way mine works. Proud owner of a 23" Komodo Kamado. You have made a outstanding decision. Looking forward to your cooks. Talk with Dennis about what all your unit can do. You will be amazed at what goes into Komodo Kamado. Note: http://www.cooksillustrated.com/equipment_reviews/1599-pitmaster-iq

You have only gotten better, but I worry about Mabel being in that draft. Does it make her work harder? Welcome back. The old cook_shack. Oh yea. Like the House. Congrats.

Ah yes but the true test comes from the corner of the mouth

Yea Yea Yea I'd take a 21 bronze over a 23. Damm didn't think i'd ever say anything like that. Congrats on your choice.

This is one of my go to sites. It will help you more than me sending the recipe. Stefan does his reserch, but he cooks for 2 most times. http://stefangourmet.com/2014/01/21/smoked-ham-hock-sous-vide/

Just a quick eats

Lunch on the KK 1 pound ground beef 8 ounces sauerkraut, drained 4 ounces corned beef 5 slices swiss cheese 1/4 cup onion, chopped finely 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper Serve on toasted rye buns: Mix together everything except the sauerkraut and swiss cheese. Divide into five equal parts and form into patties. Place on preheated grill and cook until nearly done. Top each patty with 1/5 of the sauerkraut and a slice of cheese. Close grill lid and continue cooking until cheese is melted. Serve on toasted rye buns. not my recipe but still eats good