bryan

I don't have any Tandoori experience but HIGH temp will burn the inside of the KK clean as new.

Chef - I'm not fan of it either Buttttt Ralph can get up to temp and with some practice I can do the cooks. People will eat whatever we cook if we are good at it. And any how I don't have anyone in my circle that can even come close. I know the Komodo-Kamado can do it If I can. This will be more fun than the super low and slow Eye of Rounds I did on Ralph..

900* is the perfect temp for Tandoor cooking. Has anyone done this yet????

Ckreef - I am interested i seeing some of your cooks. How you cook will have a lot of info. Once you start cooking on a KK it's more like set it and forget it. What are you cooking? Any pictures?

Turkey Spatchock in One Hour 10# (KK) * 10-12 pound turkey Salt and pepper yellow mustard Preheat grill 450* Brine turkey in salt water the day before cooking it. (I have never brineed when cooking on the Komodo-Kamado) Cut out backbone: Put turkey breast side down: Cut along both sides of backbone: (there are a few spots where this will be a little tough) Pry open your bird so that it's mostly flat while upside down. Flatten bird: Use both of your hands to press down on breastbones until you hear them crack. (this is an essential detail, so grab someone strong to help if you are having trouble cracking the bone) Do this for both breasts. (once you've done it, you'll see that your bird really does flatten out quite a bit) Wash and dry turkey. Season and cook: Using olive oil or butter. (I use yellow mustard) Slather bird. Add salt and pepper and whatever other dried herbs you want. (I use only salt and pepper mixed 50/50 in an old garlic powder spice jar) Put turkey onto the 450* preheated Komodo-Kamado grill. Insert temp probe. (I use a REMOTE PROBE from Wa[-Mart Garden Shop (around $15) After about an hour, turkey should be done. Notes: 1- Opening grill 10 times while it is cooking lengthens cooking time, so try to avoid opening it until the hour is up: 2- If you feel like it needs to go longer, cover the top with foil so the skin doesn't burn.. 3- It's much easier to separate the thighs and legs and other pieces when you spatchcock it.

Chef - That does it! Ralph (kk) is buging me to get him a fat girlfriend. I keep trying to explain that he is still to young...... Some good versitle cooks with pictutes will help the new and old owners alike. There are also those non-owners that are out there cooking.

Chef - It realy goes great when a big group comments. I know we spent a lot of time helping the new owners master the vents. After that short curve they posted a lot of cooks which we all learned from and commented on. How is that 32? Are you doing big cooks?

Ckreef - Thanks for the input. I have been absent from the forum for awhile. Are there many active posters? I know those Komodo-Kamado's are hot. I can smell the smoke. We neeed some recipes and pictures from all the owner/users.. I can use the catch up help and all the daily banter. I have a neat collection of cooks if interested. I just get hung up cooking some of them over and over.

Good Eats 1-1/2 pounds pork tenderloin 1 package NOH brand Char Siu marinade dry 1/4 cup honey Rinse the tenderloin and with paper towels, pat dry Shake the marinade packet well to thoroughly mix the contents. Use dry; do not mix with liquid. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well. (Save the rest of the packet for a later use) Put the seasoned tenderloin into a cooking pouch and vacuum seal: Put the sealed pouch into the refrigerator to marinate for 12-24 hour. Fill and preheat the water bath to 140*/ 60C. Submerge the cooking pouch in the water oven to cook for 4 hours: Heat a grill or grill pan to very hot or turn the broiler to high. Remove pouch from the water bath and the tenderloin from the pouch; Pat the meat dry with paper towels. Baste all sides with honey. Char it on all sides on a very hot BBQ grill. (I use a weed burner) After charring: Baste the top surface again with honey and allow to cool slightly. Slice and service or use it in your favorite dish. 2012 Frm - sousvidesupreme.com

More than welcome. If you just happen to post pic's it will make Dennis happy. I don't know how. http://cooking.nytimes.com/recipes/1017049-smoked-salmon-tart-for-a-crowd I'm sure your pic will look better.

Chef - I'm not a salmon person but just posted a interesting recipe you might like.

Time1 hour 30 minutes Yield 4 tarts, each serving 2 to 4 people. This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use. NY Times Featured in: The French Know How To Feed Party Guests. Creme Fraiche, Smoked Salmon, Trout Roe, French Ingredients: 2 cups/310 grams all-purpose flour ½ teaspoon baking powder Kosher salt 4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks 2 egg yolks, beaten with enough ice water to make 1/2 cup 8 ounces/1 cup/240 milliliters crème fraîche 3 tablespoons freshly grated horseradish, or more to taste 1 teaspoon Dijon mustard Zest of 1 lemon Coarsely ground black pepper 1 small sweet onion, very thinly sliced 1 teaspoon olive oil ¼ pound/4 ounces/125 grams sliced smoked salmon 2 ounces/60 grams trout roe or wild salmon caviar (optional) 1 tablespoon snipped chives 1 teaspoon roughly chopped tarragon, or torn leaves Preparation Make the pastry: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour. Make the horseradish cream: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.) Heat oven to 400*. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round. Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two. Assemble the tart: Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board. Salmon Tart.doc

Sounds great! Do you have any pictures? Sure would help.Would it be possiable to leave the DO lid off to add smoke flavor? (There being no need to put charcoal on the top) Videos would be top drawer. Are you a salmon person?

The site is lucky to have someone with your background. Yourt DO cooking sounds interesting. It could open up a whole new world of KK cooking. Will the smoke flavor penetrate? Looking foreward to your suggestions.

. Ceramic Chef - Welcome. Have you other good memories from those past cooks that would be good eats now? We all could use a little yesteryear.

Komodo-Kamado "WHATS FOR DINNER" (Foil Pak) Points = Mama will love that cleanup!!!! Chicken Lemon-Herb: kk In a bowl. Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice.. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes. Clambake: kk In a large metal mixing bowl. Toss 2 pounds small clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage, 8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets. (leaving extra room for the clams to open) Grill over medium-high heat, 25 minutes. Broccoli Roasted: kk On a sheet of foil. Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt. Arrange in a single layer. Form a packet. Grill over medium-high heat, 10 minutes. Corn Mexican: kk Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice. Seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes. Corn Italian: kk Make Mexican Corn Replacing the cotija cheese with Parmesan and the lime juice with lemon juice. Potatoes Salt-Roasted: kk On a sheet of foil. Combine 2 cups kosher salt and 2 sprigs chopped rosemary. Bury 1 1/2 pounds baby potatoes in the salt mixture. Form a packet. Grill over medium heat, covered, 45 minutes. Potatoes Spiced: kk Make Salt-Roasted Potatoes Replacing the rosemary with 1/4 cup curry powder, Cajun seasoning or Old Bay Seasoning. Bread Cheesy Garlic: kk Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise. Place cut-side up on a sheet of foil. Spread with the cheese mixture. Form a packet. Grill over medium-high heat, 10 minutes. Popcorn: kk In a disposable pie pan. Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover) Grill over high heat, shaking, about 8 minutes. (until the popping stops) Season with salt. Popcorn S'mores: kk Make Popcorn In a bowl. Toss with 2 tablespoons cocoa powder and 1/4 cup each confectioners' sugar, crushed graham crackers and mini marshmallows FOILED AGAIN!

Dumplings Apple: Mix 1/2 stick softened butter, 1/4 cup brown sugar and 1 teaspoon apple pie spice; stuff into 4 cored apples. Wrap each in 1/2 disk refrigerated pie dough. Seal in individual nonstick foil packets. Grill over medium heat, turning a few times, 30 minutes.

How to open an orange? 1- Cut off both ends. (1/2 in each) 2- Slice orange top to botom. (only to the meat) 3- Open and remove orange segments.

Open a whole new world for your Komodo-Kamado Kooking Google "Foil Packet" Then select "images" Try here for basic veg's example

Hey Dennis good catch on the drill. You are so right on that grain - rather than change the beef how about SV & KK mix experiments?

check http://bbqpitboys.com/recipes/barnyard-roast#.VPsEJuH4Xb4 for picture. Feel free to post pic. I don't know how. It is a fun cook.

1 ham steak 1 chicken breast boneless 1 beef steak tenderize 1 cup beer (I used appe juice) MARINADE 3 green onion stalk chopped 8 garlic cloves 1/2 cup soy sauce 1/3 cup lemon juice 1/2 cup Worcestershire sauce 1/3 cup Honey 1 tablespoon fresh ground black peppercorn Pound chicken into 3/4 inch thick slice. In a 1 gallon ziptop bag, place beef and chicken. Marinade the meat with green onion, soy sauce, lemon juice, olive oil, worcestershire sauce, honey, and ground peppercorn. Seal the bag and message to coat well. Set aside for at least 15 hours. Preheat grill to 300-325*. MAKING Remove meat from marinade and pat dry with paper towel. Place the chicken on grill and sear on both sides. Lay seared chicken on steak and top it with ham. Roll and tie with kitchen twine. Place the steak in a black iron pan/roasting pan. Place the pan on grill over indirect flame. Pour beer in the pan. Cook for 1-2 hours: (or until the internal temperature reaches 135-140*) Spin meat 180* once about half way through. Baste the meat with pan juice once in a while. Remove meat from grill and tent it with foil. Let rest for 20 minutes. Original from bbqpitboys

You might try using a small torch for searing, quet handy.

Do you think it will keep till tomorrow????

For the water tub: I use cheapo styrofoam coolers. Notch the tops to slide heaters through. (Duct tape over a piece of hard plastic is used to protect cooler from clamp) Two cheapo coolers slid together make a great insulated tub (Pick the sizes you need for the cooks)