bryan

How rare is 133? Hate to admit but I am not a rare person.

Drill hole thru lump and stack on rod. Dennis's product cures the stack problem with ease. I have fought the temp down super low. See else posted on forum. With the gas attachment how low can you go? I don't know this wont work that's my problem. We can try just might work. Could open up a new method.

I do not use aluminum in cooking. It changes water color - so to me it comes off in food. I don't want to eat it. One of the major reasons I ordered from Dennis is the stainless. All I get off of it is an outstanding cook.

Was good cook but zero pink. Steak melted in mouth.

There would be no water just the liquid that comes from the product. Sealed bag would sit on pan. Turkeys are oven cooked in bags.

1.5 lb Flank Steak - no seasoning sv150=8h cooked over night. Ice bath 30m rinsed and dried HOT skillet both sides sliced 1/8" roll, mayo, salt & pepper Melted in mouth Note: Started to dry - color past pink Next time try 140=8h

What say you? Can sous vide be done on a Komodo Kamado? Why can not veg's be cooked in a bag water at 185*? (no water bath) the unit can hold the constant temp. Sure would give us a different outlook on sides.

Looks like we need to pack up our Kamados select a meet place and have a cook party.

chef Its coconut oil time here. Thanks for the input.

Try laying bacon over rib rack.

Sounds like a bomb.

Canning jar rubbers (sewn on) keep rugs in place. I would not expect to find heat there.

I don't see why not but have never tried it. The old foods get a special flavor that can not be duplicated without the lard. (I'm not convinced it is that bad for me. Most of my folks lived to around 90.)

Might try plywood with rubber mat under unit for total support to control creep.

They all look good. That "Eat Barbeque Zero to Hero sweet rub" must be over the top to stimulate ordering the newbies.

My Dad's (1899-1950) favorite. Veal Cutlets (1881) Pepper and salt 1 pint of fine powdered cracker 2 eggs 1/2 cup milk Lard Pound cutlets well with a rolling-pin or potato masher: Wash and dry them on a clean towel. Season with pepper and salt. Have ready a pint of fine powdered cracker, seasoned with salt and pepper. Whisk 2 eggs with 1/2 cup of milk. Pour over the cutlets. Take 1 at a time and place in the crumbs. Pat well with the back of a spoon. (in order to make the cracker adhere close to the meat) Put them into hot lard, and fry slowly: (until well done and handsomely browned on both sides)

We have access to what the backyarders have always professed to want. "If We Will Do - It Will Do"

Put it on a cheap Harbor Freight trailer and roll it. Then lay tongue down for ramp if needed. Don't return trailer.

For sure an interesting keeper.

ThankS for the recipe. Sounds almost like Christmas. Cookies and hot choc for the driver?

MacKenzie Would you please write the recipe out for me? I have never seen a better demo. You must have a very interesting backgroung. We are lucky to have you as an active member of this forum.

DaveyR Thanks for the recipes. Sounds like a good cookbook. Any other unsual cooks in it? is the Kumara a sweet potato?

Years ag in Texas some bars grilled goats out back on the weekends. Anyone her done these cooks? Would like to do one on Ralph. Tried and true recipes?? Start live?? Sure went good with Lone Star.

I have a bunch of those. All the way up to 340#. Glad to donate for the cause.

Skid it up the steps on a rug useinh heavy straps from Harbor Freight. 2 to pull 2 to push and balance. Piece of cake.