bryan

Great for leftover butt. 1.5 lb butt cooked 2 can Grands biscuits 1 * onion 8 oz Italian seasoning 1 pkg Ranch Dry Dip Mix 1 12oz pkg cheddar cheese shred Sautee butt w/onions, drain. Remove from heat. Add dry dip to meat mix well. Let flavors blend w/meat and onions. Stir in cheese and sour cream. Set aside. Cut biscuits in half. Grease a muffin pan. Place 1 piece of biscuit in each muffin cup. Add a spoonful of mix on top of it. Then place another biscuit half on top, pressing down edges to seal so when baked biscuit will close up over mix. Bake at 350 for 8-10 min/until golden brown. Great on KK w/oak for smoke. Going hunting, fishing, or just traveling? Take a few from the freezer and put them in your pocket. They will be ready when you are. (you might want to use a bag) Not my recipe. KK wins again!!

Thanks Larry. This one is up for the next cook. Tell me more about how "you do" Al Pastor.

Sounds great. Will try out soon.

Thanks Doc. Neat site. I am on a quest for the doors that lead to opening up the capabilities of the Komodo-Kamado. It is capable of so much more than briskets, butts, roast, and steaks. All countries and their neighborhoods have top line wonderful recipes that could really shine if done on the KK. This forum has the resource and talent to gather and post this very special collection from all corners of the world. All those great taste many of us experienced in our travels are right at our fingertips. This forum touches a lot of world neighborhoods, with more joining every day. Isn't it great how almost every forum member owns the best cooking unit of the 21st century and wants to actively keep the fires glowing. This forum needs a special online KK cookbook to house these very special taste and flavors. Not a garbage collection but a worldly collection of "Flavors of Our Past". We have the equipment, talent to evaluate, test and select. Just need a control crew.

Re: Cuban Sandwich Does this mean that you have the recipe?

Anyone have any info on a nice Cuban Butt? Could use a good recipe.

A little butt goes a long way. 1- 2 T oil 1 ea onion chop 1 ea g/pepper chop 1 ea carrot slice 2- 1/4 c corn starch 1/4 c ketchup 1/4 c soy sauce (La Choy) 1.5 c sugar 3/4 c vinegar 3/4 c water 3- 1.5 c butt cooked cubed 1 can pineapple crushed w/juice 1- In large pan heat 2T oil. Saute onion, g/pepper, and carrot. 2- In bowl mix together next six ingredients. Set aside. 3- After vegetables are tender add pork and pineapple (with juice). Mix. Add sauce and cook until thickened. Stir to keep from sticking. Serve over rice or package for freezer meals. Have you used a pan on your Komodo-Kamado today? KK wins again!!

2.5 c pork butt cooked shred 2 T olive oil 1/2 c onion chop 2 cl garlic mince 1/2 T chili powder (Gebhearts) 16 oz salsa 1/2 t cumin ground 1/2 t cinnamon 1 pnch salt optional 20 8" flour tortillas 1 c refried beans * olive oil for basting Serve with: sour cream guacamole In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Preheat oven to 450. Grease rimmed 15x10 baking pan. Working w/one tortilla at a time, spoon 1 heaping T of beans down center of each tortilla. Top w/scant 1/2c chicken mix. Fold up bottom, top and sides of tortilla. Place chimichangas in greased baking pan, seam side down. Brush all sides w/oil. Bake 20-25 min/until golden brown and crisp, turning every 5 min. Note: 1 c = 8 ounces/ 1/2 pint 2.5c = 20 ounces/ 1.25 pint KK wins again!!

Thanks Joe

This is what to do with that "Butt Fat Cap" after that long slow pulled pork cook. Preheat oven to 400. After the cook cut "Fat Cap" off butt, place on rack in bread pan, fat side up, and bake until it crisp to your liking. (Turn as needed) If you don't eat it all first then go to: KK wins again!!!!!

Outstanding! There is no doubt that this KK will be happy with it's new family. Have we a name yet?

Size matters.

5 potato chips and a match.

Re: Major pulled pork feed So what did you do and how did it work?

Welcome Thomas. Looking forward to your inputs on German grilling with the KK. You have some very good eats over there. Get that camera up and working.

Re: rotisserie for KK http://www.vikingrange.com They have both the 6 and 8 inch. see http://www.komodokamado.com/forum/viewt ... 8&start=30 Sorry see page 2 BQRB306t (6") BQRB308t (8") It is nice to have both. When using the KK you do not need either. They are just nice to have. Go with the larger motor. I think any motor will work with Dennis's set up.

Syzygies What KK temp are you cooking at?

Re: In defense of my "firming" method Hang in there LarryR I'm with you!

I use Cowboy with just a few twigs of oak or pecan that has the bark removed. I have not had any residue (as described). I only smoke until the product reaches 140 internal and the woods never catch on fire. (I have never had a wood fire in my KK.) I'm thinking a "Smoke Daddy" might eliminate the problem. Soon the outdoor temp will be right for cold smoking. That is some good looking Stew!

3 med eggplants (about 2 lb) * salt, to taste 1/2 c olive oil 2 t oregano 1 T granulated garlic 2 T fresh mint coarsely chopped Preheat grill 350-400. Cut eggplants into lengthwise slices 3/4" thick. Salt eggplant and let rest on paper towels 10 min or so to get rid of excess moisture. While the eggplants are resting, mix olive oil w/oregano, garlic and mint leaves. Place slices on grill, brush them on one side w/flavored oil, and put oiled side down. While they are grilling, brush their top sides w/oil. When done on both sides, remove to serving platter, brushing w/just a bit more oil. Keep warm 140 until all the slices are cooked.

Where do they get the large ones? All the ones in Florida seem to be beach turkey's with skinny legs.

Found this on the web way back when. Works great on everything. Well almost everything. My Jalapeno plants just won't quit this year. I have used both red and green Jalapenos for this. We like the green best. 20 ea Jalapenos stems removed cut in lengthwise slices (2.5c) 1 ea onion chopped 4 cl garlic sliced 1 t salt 1 t veg oil 2 c water 1 c w/vinegar Combine jalapenos, oil, onion, salt, and garlic in a non-reactive saucepan over high heat. Saute' 3 min. Add water and continue to cook for 20 min. Stir often. Remove from heat and allow to steep until mix has cooled. Place mix in food processor and puree until smooth. With processor running, pour vinegar through feed tube in a steady stream. Pour into sterilized jar and seal. Let age at least 2 weeks before using. Can be stored in the frige up to 6 months. Ways to use Green Dragon Sauce Burgers: Beef, turkey or veggie, mix it in or sprinkle it on. 1T per pound should do. Cheese: Splash it on nachos, slip it into grilled cheese sandwiches, or pour it over cream cheese to serve w/crackers. Add it to hot cheese dip, sauce or fondue - 1T per cup. Chicken: Marinate wings overnight in Green Dragon Sauce, then throw them on the grill. Yum. Chili: The zesty flavor is just right for chili; add 1T per cup. Dips: Mix in 1T of Green Dragon Sauce per cup of cream cheese or sour cream, and you have an instant dip for chips. Add it to bean, cheese and hummus dips, too. Drinks: It's amazing what a dash of Green Dragon Sauce can do for Bloody Marys, daiquiris, margaritas and pina coladas. Just try it! Eggs: Stir it into scrambled eggs and omelets; shake it on fried, poached, boiled and shirred eggs.

At 72 I rather like a laptop. I am able to move from room to room or even out to the porch. There are some nice ones here. http://www.overstock.com/Electronics/Laptops/(,400),/price,/133/subcat.html

I don't need a "Red Bull Mini" but I like driving it. The KK is designed for the EZE-Q and the units balance out the stainless set, besides chickens and turkeys like rotisseries.

They are like insurance. Nice to have when you need it. The KK is made to use these units. It only cost a little more to go 1st class. Go for the gold. I consider my 6 and 8" units as part of the KK as designed by Dennis.