T Rex

Hey Cruzmisl, thanks! This will come in very handy. Mrs. T Rex is away at the moment however I will make this as soon as she returns. Looks great! T Rex ps sorry about the shirt........

Re: Need this book Hey LPT41, I bought this book (tiltled Big Bob Gibson'd BBQ Book) on the advice of someone on this forum and rarely a day goes by that I don't pick it up...... It took me a while to gather up all of the spices that Chris uses seeing as I live in a small retirement community however, Mrs. T Rex is in Vegas and will come back with any that I couldn't find locally. With the exception of the whole pig, I intend on making every recipe in the book! Welcome to the forum. T Rex

Talk about a WOW factor. Very well done Dennis, BRAVO! T Rex

Thanks Dennis, I was thinking that it was done on the KK... The only thing left for me to do is sear on the KK and I am waiting for Cruzmil to do a tutorial on it....... I haven't been disappointed about one single thing since my purchase. Thanks again! T Rex

Hey Dennis, what is this about doing chicken the Thai way, under a bucket........ sounds interesting. T Rex

Hey Cruzmisl, I am waiting with anticipation for your tutorial on doing Rib-eyes. I bought some at Costco the other day however, it was pouring rain out here so I ended up doing a "wham bam thank you mam" on the Weber gasser........... Mrs. T Rex voiced disappointment however I have not yet seared anything on the KK.... Your tutorial on doing Pulled Pork was excellent and I followed it to the T with very good success. Sooooooooo, will I be eating steak this weekend? T Rex

Hell yeah! Hey Myself888, as the title states.... I have now had my KK for around three weeks and haven't fired up the Weber gasser since the KK arrived. I wasn't sure about lighting coals after using a Natural Gas unit but believe me, a small investment in a Benzomatic torch and your coals are lit in under a minute! Some of the members on this forum are very accomplished BBQers however this is not the case with yours truly.... Even with my limited skill set, I have been able to turn out some fabulous meals! Do it! T Rex

Had Johnny throw together a cover for the KK. Excellent workmanship and very professional, a pleasure to deal with. I have a couple of other projects for John as well.......... John's work T Rex

Hey Oddlycalm, you wouldn't have much luck finding "Wagyu beef and Kurabuta pork" where I live....... You know what they say about the grass being greener...... You will never be disappointed with the standard you have set for Seafood! T Rex

Well, we got a break in the weather (only a slight drizzle instead of a down pour) so I thought I would do some ribs. Used a rub from Chis Lilly's book with some Chili pepper flakes added then caramelized them with Maple syrup 30 minutes before taking them off of the KK. Total cooking time was 4 hours at 250F.... The ribs after seasoning and resting for 15 minutes Ribs after a couple of hours (had to take a peek) Ribs pretty much done The final product The ribs look "wet" in the final picture however they were dry to the touch and very juicy when you bit into them, this Komodo is incredible... T Rex

Thanks Orthoman, I will give the foil trick a try. I haven't tried pizza yet on the KK but I think you have given me sufficient incentive to give it a go..... As soon as I find a pizza peel locally..... T Rex

Thanks guys, I am supposed to pick up an old Apple tree that blew over recently on a friends acreage. I am thinking that if I cut it into smaller chunks from the getgo, it should season faster..... and I will worry about the bark once it is dry. Got to run, just put some nice Pork back ribs on.............. T Rex

We have a huge abundance of fruit/hardwood trees on the Island where I live and I was wondering if someone might steer me in the proper way of preparing the wood for use as smoking chunks....... Securing (green) Apple, Cherry, Plum, Maple, Oak, Alder, etc.... is easy and mostly free however, I am not sure about the curing process, size to cut the wood into, do I leave the bark on, etc..... I hope that I have placed this in the right spot and I thank you in advance for helping me out. T Rex

Hey Mguerra, would you consider a 32 year old unbreakable green plate in trade.............. I might have one available real soon! and would like to see it go to a good home... T Rex

Re: presentation Hey Mguerra, now all you have to do is convince Mrs. T Rex You have to know "when to hold them and when to fold them" and I don't think that I am holding a winning hand...... T Rex

Well, after thinking about it for a couple of days, I decided that I should attempt my first Pork Butt. I fired up the KK around 6:30 pm and put the Butt on at 7:00 pm with the Guru set at 225F for the Pit and 195F for the Butt. I didn't check up on it until 7:00 am the next morning and the temperature was dead on at 225F and running like a top. At 12:00 I took the Butt off at 193F, wrapped it in foil, a towel and placed it in a cooler I had warmed with hot water until I pulled/chopped it around 5:00 pm that afternoon. I used Wicked Good Charcoal and I wouldn't be surprised if the KK could of gone on for many more hours.......... So, here are a few pictures..... I forgot to take one before placing the Butt on the KK however here was the outcome: The KK all set up at 7:00 pm I think this was at 7:00 am the next day The Butt after something like 18 hours on the KK The Butt after resting in the cooler for something like 5 hours The Butt after being pulled/chopped up The reason you want to buy a Komodo Kamado I feel an obligation to thank the forum members for walking me through the entire Pork Butt routine via their posts and Dennis for making such a great cooker! I am still getting allot of resistance from Mrs. T Rex on the serving plate and something tells me it may get retired after 32 years of great service! T Rex

Thanks FM, if it ever stops raining out here I will give it a go..... if I screw them up, the Van Isle Boyz will be happy. T Rex

Hi FM, the tattoo says Van Isle Boyz and a registration number to track the owner. They were sleeping as we had it done when they were being neutered and under anesthesia........ T Rex

Hey Curly, I did consider SeaWolf as a handle however, since retiring to the Island from Alberta, I have this constant craving for meat... T Rex

For some reason I keep getting drawn back to this post..... My gut is telling me that I will need a couple more cooks under my belt on the KK before I should attempt this. I have found shrimp to be unforgiving in terms of cook time. These look so moist yet caramelized at the same time! Mrs. T Rex tells me to "be patient grasshopper, be patient" There are more than a few members on this forum, that in my opinion, should have their own show on the Food Network Channel. T Rex

Hi Susan, sorry for your loss. Over the 32 years that I have been married to Mrs. T Rex, we have had a Russian Blue, a Havana Brown and now two Siamese brothers. We were somewhat hesitant at getting two brothers however, we couldn't decide when we were at the Breeders which one to choose, so we took a chance and got them both.... Both are males and we are very pleased that they get along fabulously and are best buds. Mrs. T Rex also has a couple of horses to round off the family........... This is a picture of the tattoos they have in their right ear which was done in blue to match their eyes. Unfortunately this shot was taken later in the day when their pupils are larger so their beautiful blue eyes are not very visible. T Rex

Oooooooops, I think I meant "pupil" and not " iris"...... My bad..... T Rex

Thank you Dennis, yes their eyes are amazing however in order to really appreciate the blue color, you need to photograph them in the sunlight so that the iris is at its' smallest. They now also have tattoos in their right ear, identifying them as well as making them members of the "Van Isle Boyz"........ I am the only other member..... I will be putting on a 10 lb. Pork Butt in a few hours and look forward to posting some pictures of the cook tomorrow. T Rex