MadMedik

Re: Porchetta Wow! Looks very good. What temp did you cook at and how long did it take? Did you make that are buy at store?

Anybody have any recipes or suggestions for cooking doves? I breast them so they are not going to be whole birds...just breast nuggets.

Only 98 degrees so far in central Cali. I may have to put a jacket on. Got wife's favorite, beef ribs, cookin. Target temp 300' cooking for 2 1/2 hours with large drip pan full of water as sort of a heat deflector. Can't wait! Oh yeah, Arturo Fuente 8-5-8 and vodka and cranberry.

Re: Another argument for using grill-floss I too use the grill floss. It works great!

Re: No or little smoke Now that fire is out can you see if your three pieces of wood ever caught fire? I have put chunks in also on a low fire temp and they never burned. Not much lump is need at lower temps and if limp gets going it may never ignite your smoking chunks.

Re: Beef Ribs vs Pork Ribs I have done several times with trial and error and ended up with very close to the way you did them. Beef ribs are great on KK and easy to do. Best beef ribs I ever had have been from KK

Hello everyone, Today I cooked a 4.9 pound whole chicken on my KK using the Rotisserie. It turned out very nice. Please note, I had originally stated I was going to use the 8" Rotisserie basket, but ended up going with the 6" basket. The larger basket just did not seem right, so I changed mid stream and went to 6". For those of you who did not purchase the Rotisserie options from Dennis, you might consider it. It is very easy to do and the chicken is amazingly moist. When I probed the chicken breast to check doneness, it was bursting with juice and it ended up very tasty. Enjoy YouTube Video Link: Here is picture of final product. I only nibbled on it tonight, and plan to eat tomorrow for lunch. MadMedik

Re: Another Happy Kamper What a beautiful KK. Welcome!

Re: Crispy Baked Chicken Thighs : VIDEO Glad to hear that. It really is one of my favorites for chicken because it is so easy and very tasty. The only thing BAD about a KK is that it is so easy to cook on ...requires so little physical labor during cook...and makes you feel like you really aren't BBQing.... i almost feel guilty using it !!

Re: Meats. Info Worth Considering? Very interesting...lots to think about and consider... hhmm!

Hello Here is a quick video on some baked Oven Fry "shake n bake" style Extra Crispy chicken thighs. It is easy, quick, and very tasty. I also show lighting my fire with a Weed Burner...yeah it's unnecessary but fun anyway. Enjoy. MadMedik Link below:

Re: Tri-Tip Cook - VIDEO Good job Larry. Looks perfect! I hope you still have some hair on that right arm! Get some welders gloves

Re: WiFi Guru Overshooting.....try this...set the temp for 20 or 30 degrees below what you actually desire and let it go. Then it will overshoot, but actually be where you want it to be. As soon as it is where you really want it, reset the programming to maintain that heat at the desired temp, which is the " overshoot" temp. It works for me... I too have done the manual method then turned on the fan.

Re: Flat Iron Steak Cook : VIDEO Thanks Larry. I too have a "baked crispy chicken" video I am editing. Hope to upload soon!

Re: Flat Iron Steak Cook : VIDEO Very good. Thanks for the update!

Re: Heat Soaking The key, really, is to be patient and start your fire plenty early. By starting the fire at least an hour before you want to start cooking, you can light your lump coals in the center of the coal basket, set the upper and lower vents to where you know 250 degrees (Low and Slow cooks for example) can be achieved, and then let nature take its coarse. For me, 1 hour will achieve the 250 degree temp and allow it to sit at this temp for a while. You know you are good when the fire temp stabilizes at desired temp and stays there for a while before you add the meat. If you want to speed the process up yet still maintain the lower temps....you gotta stick around and watch the temps... I have opened the vents wide open before on the the low 250 temp cooks, but as the Temp gets close to 190 or 200, i start backing down the openings of the vents (to where I know 250 will be maintained)....if you keep everything wide open UNTIL you reach 250, then you are going to overshoot the desired 250 temp. Now you will have a bit of troube maintaining the lower 250 temp. As for overshooting the temp and trying to lower back to 250...I suppose you could cut off air flow completely and watch the temps go down...and when close to 250 on the guage open the vents back to the desired position for 250 cooks...?? This seems complicated and harder to achieve. I think patience is the key....dont open vents too much at the start. Plan for extra time to get to 250 slowly...then you are golden!

Re: Flat Iron Steak Cook : VIDEO Hi Susan...I am a bit confused. I don't think i understand what you are saying. The sear grill I am using is as low as it possiblly can go. To get lower, which grill are you using? The KK's have 3 grills, the lower one which my cook is filmed using....I call Sear Grill, then the middle grill (main grill and largest) which most of the cooking is done, and then the third grill, Upper Grill, the one with "legs and handles" of a sort, that I put on the Main Grill, which extends the cooking vertically and up in to the dome.... Is this the grill you are mentioning? If yes, then you take the Upper Grill, and put it all the way down and rest on the handles of the Coal Basket? This would certainly get the cooking level VERY low and below the levels in which LarryR and I seared our steaks. I had never really considered doing this before. The grill i used gets so hot, I cannot imagine getting the meat even closer to the coals??? As you can see with just LarryR and my techniques, LarryR goes much higher temps than I... I have yet to grasp the idea of cooking at such high heats....to me it seems so freaking HOT. Same with pizza cooks...some say they are cooking their pizzas at 650 to 700 degrees.....that just seems so hot. The pizza I have done has been cooked at about 510 to 520 and turns out so well....usually takes the pizza right at 10 minutes to cook Interesting to say the least....like I orginally said, there are so many techniques in cooking on the KK....and none are really right or wrong...it is all about what works for you , makes you feel comforable, and ultimately, what tasted good in ones own mouth. Just like wine...the only good wine is what tastes good to you...regardless of type or Cost. So Dennis....if you read this, what are the "Official Names of the 3 Grills" that come with the KK??? (anyone else can answer too.... ) Thanks for your input MadMedik

Ok, bear with me here...my first attempt at video recording a cook. I did this last night. It is a Flat Iron Steak cook which I cut up for Fajitia's....Yum, it was very tasty. For those new to KK Kookers...this is just one version of cooking on the KomodoKamado...there are so many techniques and tricks and ways of cooking on this wonderful device. Link: If you are interested in the recipe, it is posted on our Forum. the link is on the video itself as well as the description of the video on YouTube Thanks MadMedik

Re: New in New Orleans Very nice. Enjoy!

Re: Komodo Kamado YouTube Video I Made (inspired by LarryR) LarryR..... yeah, if you have the iPad 2 or better, the iMovie will work fine. I have read that the iPad 1 may have issues...not sure but investigate before buying for the iPad 1. Of course, with iPad 2 and 3, there is camera and video capabilities....so you could shoot your video with the iPad....or even the iPhone if you have. The program is really easy...i downloaded it Sunday a.m and posted to Youtube Sunday night. All photos and music you have on iPad can be incorporated in to a presentation/video. My video was of course more of a "slide show video", but using live video and splicing it, overlaying music, turning off the original recorded audio and overlaying new audio is a cake. You can record things out of order and then "splice" it back in the correct order...it is way cool.... MadMedik

LarryR has done such a great job with his new recent KK videos and this has inspired me to try to mess with some video and "slide" presentations. I got the $5.00 iPad App iMovie, and have put together a YouTube video. This is the first time having done something like this. It was pretty easy, and fun. Please check it out ...I hope you enjoy it. I too will attempt to provide some of my future cooks on Video. LarryR is absolutely correct in that there are not a lot of videos out there featuring the KK's YouTube Komodo Kamado Video:

Re: Rack of Lamb 2 weekends ago I have a stoker system which of course is Remote monitoring. I can see the probe in the picture which is the probe from Stoker....so yes, i did monitor remotely.

Re: Rack of Lamb 2 weekends ago Eggary.... i never posted the recipe like i said i would...until just a few days ago. Here is the link to the recipe that goes with these pictures: viewtopic.php?f=46&p=42887#p42887 As for your questions, it was 400 degrees direct, and no I did not cover the bones with foil. Honestly, never even thought about that...i suppose one would foil them to have them NOT burn or darken?? The cook came out very tasty.. You just need to be careful and not move around too much so as to NOT lose the "crust" that has been applied. The crust is what makes this so delicious. I am glad you reposted these pictures...i sort of forgot i Had posted pics..... I will try to edit the posts and add the recipe back to the original picture post.... Thanks.... MadMedik MadMedik

This is a recipe for Rack of Lamb w/Walnut Crust that I saw prepared on the Food Network about 12 years ago. I have cooked this several times in the oven. About a year ago i did do this in the KomodoKamado and it was very good. I always enjoyed the oven version, so I tried it in the KK with good results Some time ago I mentioned to "Loquitur" that I would post the recipe for the Lamb, and never did. So here it is. Ingredients: 2 racks of lamb (french boned) 1 tablespoon vegetable oil Salt (sea salt) White pepper 2 tablespoons of dried rosemary 1 cup walnuts 1/2 teaspoon garlic powder 1 egg 2 tablespoons of Dijon Mustard 2 cloves of minced garlic To prepare the racks of lamb, Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper. Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point, preheat oven to 400 degrees F. ( I did not sear for the KK version. I did set my KK to 400 degree pit temp. I am sure searing for KK would be fine. Next time I will sear before KK) To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind. If you don't do this the rosemary pieces will be too large. Add Walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter. To make the mustard mixture: In a dish, combine the egg, Dijon mustard and 2 cloves of the minced garlic. Mix well with a fork until egg and mustard are completely incorporated. Prepare the Racks: Lay out a piece of foil or parchment paper to receive the racks after prep. When racks are cool enough to handle (after searing), place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the foil/parchment, or, place on the baking sheet if cooking in the oven. Repeat steps for remaining Racks. Start your cooking or place in refrigerator for cooking a bit later... To cook in oven at 400: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. Consider a temperature probe in one of the racks and remove meat from oven when it registers 125 to 130 degrees (this is recipe's suggestion), or cook to YOUR desired Internal Temp. Remove from oven and let stand for 5 to 10 minutes before cutting. To cook on KomodoKamado: This is up to you. I followed the heat suggestion for the oven, and got KK up to 400 degrees. I used the Main Grill, no deflector stone and no "smoke enhancements". I cooked it for a bit longer than the 20 minutes suggested in the oven recipe. You will need to decide for yourself. What makes this good? The CRUST is phenomenal. The mustard and rosemary...yum! The crust will get crispy and browned.....we FIGHT over the crust. As one would expect, this crust will fall off during the cooking and when move the meat around. You want to minimize moving the racks as much as possible. In the oven, there is not much need to move. On the KK, it seams we ( me anyway) have the tendency to want to move and flip the meat ... try to avoid this as much as possible. Be gentle....you don't want to lose the crust....it is very good..... Prepare this with your favorite Rice or side dish. Enjoy! I have rack of lamb a lot when i go out...when it sounds good on menu. I have yet to find another Rack of Lamb that tastes like this recipe. It is quite good. Perhaps try in the oven first....but do give it a try on KK. The flavor of BBQ and Smoke does change it...for the better.

I did quite a bit of Kooking over the the memorial day weekend. My biggest project was this Smoked Salmon. I purchased four salmon fillets from Costco...skinless. Started it in a "home made" marinade Friday evening, and started the cook on sunday Morning. After reading other recipes, I pretty much came up with a variant of all those....Soy Sauce, Brown and white sugar, Kosher Salt, garlic powder, chili powder, white pepper, water, and 2 Captain Morgan's rum for the hell of it. I have done this several times now, and generally EVERYONE really likes it. I cooked at 180 to 190 degrees for right at 4 hours total cook time. Used Dennis' Extruded Cocoanut Charcol, with 2 chunks of Alder and 2 of Cherry. Not all the wood actually caught on fire and smoked, so perhaps not as much smoke flavor as I had intended. Internal Temp of meat was around 145 to 150. Ended up with 2 fillets on main middle grill, and 2 fillets up high on the upper grill. The picture shows 1 of the 4 fillets. I sliced the fillets into "freezable, individual size) portions. You can see this also. I ended up with about 17 or 18 "frozen bags" of smoked salmon meat. I varied the size of portions...some smaller and some larger. I use the FoodSave vacu-seal bag system. Months later it is still very fresh and tasty.