BBQ Iguana

Forgot to take pictures while on KK. Temp was at 550 and took 12 minutes

Dry brined, butter injected and Smoking tasty  Amazes me how small it looks on the 32

First time doing a calzone and with the Komodo stone on the top rack it’s a perfect setup. 

We exposed my son to lobster at too young an age and continue to PAY for it. Of course 22nd birthday request was LOBSTER AND STEAK. you cannot beat the kk 2 zone cooking. 

Yes I did. 

11 lb pork shoulders. These are two different cooks where the ones on right was with hickory at 225. The left one was with only Dennis’s Coco at 205-210. 

The right one came out with a tasty bark but was not near as moist and a theory I heard was that cooking below boiling point dehydrates the meat. Anyone have any thoughts on this as it might be less humid at lower temp and evaporate moisture from meat?

Prime 15lb brisket from Costco. 20 hours later Heaven. 

Wife brought one home from the store and had to take the challenge. Done prime rib before but never the pork version. Indirect for a few hours then reverse sear and I highly recommend this cut

Pixs below

On 12/5/2018 at 1:32 PM, tony b said:

I agree with Steve, good gloves/mitt is the better solution over longer tongs. Please share your marinade recipe for the Tandoori. 

Recipe attached

Gloves is a better solution. Thanks

On 12/5/2018 at 10:49 AM, Steve M said:

Looks awesome.

Are you asking about the long tongs because of the heat? A good pair of heat resistant gloves will fix that.

Still breaking in my big bad 32 but had to make tandoori chicken. I have been lucky enough to eat Indian food on several continents so was slightly intinmidated but had to give it a try. 

Absolutely amazing. I dry brined for 24 hours and marinated for 6 hours (sans salt). Cooked onlower grate at 400. 

Only mistake was I forgot to oil grates so had to manage yoghurt grill stick. Plus anyone recommend extra long tongs?

Good point on the uncooked photos bombing. This time forgot the after picture but will in future

First turkey in KK32. 3 days brined, 350d for about 3 hours. I tried the Meater probe as was impressed

Drip pan to be used and 350-375 temp. Figure 3+ hours? Purchased a MEATER probe to help monitor without opening the kk

I have two pizza stones from my Kamado Joe. They fit side by side on the middle grill. Can I assume that you can do Two at a time with this set up?

Spinning a 16.5 lb turkey Saturday in the basket.  Any feedback on how long it might take?

Some pictures from first experience. Went easy and did chicken on the rotisserie in preparation for a Thanksgiving turkey. Not my best work but very tasty. 

I seem to already have created an endless list of items to cook on it. 

13 hours ago, Pequod said:

Crikey!

If you haven’t named it yet, might I suggest Eagle? For it most definitely landed, at a spot you might call Tranquility Base, and had a bunch of us about to turn blue. And you are about to experience one giant culinary leap. 

...and with that, I will exit stage left with a huge, geeky mic drop.

My family says I have to name it. We have a list of names and eagle has been added. Did you name yours?

Very stressful. Visions of landing on roof and landing on sofa. 

My 32 was recently delivered and the attached is the video of the crane delivering to the backyard. More pixs to come as the unpacking took longer than expected, but I can see this is a significant step up from my Joe. This is going to be a lifetime culinary Journey.