MadMedik

These are pieces of keibasa beef sausages wrapped in bacon, stuffed with cream cheese and topped with brown sugar. OMG, very good. Cooked at 280 degrees for one hour. Top grill and no deflector stone. MadMedik Sent from my iPad using Tapatalk

Very nice. Gives me incentive to do one. I had burnt ends yesterday at BBQ joint. Not that good. I think I can do better. Yours looks great. How was the taste and burnt ends for you? Sent from my iPad using Tapatalk

Well as it often goes I forgot to take pictures of the pork on the grill. I did 8 or 9 butts a few years ago. Similiar setup to this cook. Here is a picture of that cook. The pork turned out great and everyone got lots of pork to eat and freeze for future meals You can cook a lot of food on this grill!!

Oh and I forgot....I have a large pot of pulled pork chili on stove now...using frozen pork from last pork cook a few months ago. Took a taste of pork before going in to pot...oh it is so tasty,,,even out of the freezer!

I decided to cook some pulled pork today. Making for family and friends. I have 6 butts cooking...average of 7.5 pounds each. Chris Lilly rub and injection. Cooking for 5 1/2 hours at this point. Can't wait!!!! Sent from my iPad using Tapatalk

Results of Lamb Cook GREAT !!!! I went with 300 degrees, direct, on the Rotisserie, I dropped in 3 chunks of Apple wood. Weight was 6.4 pounds. I cooked. 2 hours 15 minutes. I should have stopped at 2 hours. In fact, the last 20 minutes I bumped heat up to 325 to speed up...not necessary. 300 for 2 hours would have been great. i was concerned the heat would char it but it did not at all. It was reddish brick color on outside, and the inside was medium, not really medium rare at all. Everyone loved it. Pre seasoned from Costco, probably Pappy's Seasoning...or it looked like it. Very tasty...oh I added a few sticks of Rosemary thought prior to cook....dropped the unused Rosemary on hot coals at beginning to give it a Rosemary smoke,,,,that lasted all of 2 minutes...it sure smelled good...the Rosemary . Do it again for sure.

Hello all, So tomorrow I plan to cook a 6 1/2 pound, boneless, leg of lamb for Easter. I want to use my Rotisserie because i have not used it in a long time. I am looking for suggestions on the temperature of the grill, should i use or not use the deflector stone, and i have 2 coal baskets, the standard one and the one I can 'cut in half' and use only half a basket of coals and be somewhat 'offset' or indirect with the heat. I have done chicken before, but never Lamb. My thoughts are for a Temp of about 350, do NOT use the deflector stone, probe it with a basic thermometer, and take off around 140 degrees? 6 1/2 pounds and 350, i am not quite sure how long it would take... 2 hours? Any thoughts would be appreciated MadMedik

It seems in the old days, when a post was added to an active topic, the "post" moved back up to the top of the forum list. By coming back to the top, you could see new posts added to older posts...hence they may still be active...as people quit posting they would naturally move down the list Now, once a post moves down the list....it never goes back to the top. Is there a way to make active posts come back up to the top of the forum lists? I am I wrong in this? I have been on other forums, perhaps I am mistaken? That said, I like the idea of Posts coming back up to the top of the forum list if active and posts are being made. MadMedik

Cook looks good. I just did 3 slabs of baby back on Sunday. cooked at 250 degrees for exactly 5 hours. Oh, so good, tender, moist. I still have a hard time wrapping my mind around cooking them for 5 hours....compared to 1 hour on a hot grill as did for so many years... The KK Rocks !!

See add. Or, buy a Komodo Kamado?

2011 Harvest Gold Pebble Gen II OTB, 23"

that steak looks perfect!!

Looks good. To darken, perhaps consider 2 things? 1) Reverse sear, take out of basket, insert lowest grill, and sear it a bit. Probably take off at a lower internal temp. though... 2) perhaps easier, is to stop spinning the meat and let it stand still over the heat . in the past, I have wanted chicken a bit darker on the Rotissiere and I have stopped the spinning so the breast was facing down...something to consider?

Hello all, My daughter was taken as a guest to a friends family Destination Wedding earlier this month. The wedding was in Singapore, but they ended up in Bali, Indonesia for a week of relaxation. I told her she should try to find Dennis when she was out and about traveling. I connected with Dennis over email and he was gracious to see her and gave us his location. So my daughter went by and saw Dennis and got to see his place and meet his daughter as well. Here is a picture. My daughter is on the right (Dennis's left): She had a great time seeing Dennis and his daughter. Made them feel like family. His daughter was so happy to see the two of them. She wanted to show them around, talk about her pets, and just chattered away like they were best buds... Dennis, thank you for your time and saying hi to the kids. I had told her to grab a 32" Monster and throw it in her carry bag. That did not work out... too bad. Instead of the 32" Monster, she did get me another 'local' monster...the Komodo Dragon, hand carved and beautiful. As you can see below, it fits perfectly at my home. Best regards and Happy Holidays to Dennis and his family and to our Komodo Family here too !!! MadMedik

I finally did some cooking. Good ole Pulled Pork. I did three 7 pound butts. Used Chris Lilly recipe.. Oh so good. Gave one butt to father, ate some and vacu-sealed the rest. I got about ten 7oz. Bags and three 16oz. Bags. The big bags are for making pulled pork chili later, which by the way is great.

Looks great. That is one of my favorite cooks for chicken. Extremely easy to do. Set fire for about 350, no heat stone. I put rib side down first, for about 20 minutes or so....the put the skin/meat side down and finish the cook. I will take a peak at about 55 minutes to be sure not burning skin. If I feel skin is perfect, but meat needs a few more minutes (based on thermometer), I will flip back over to rib side. Usually my total cook time is about 65 to 75 minutes. Such good chicken. Good for a first or second cook that is not complicated at all...... MadMedik

Sounds good..i have been wanting to do this but have never gotten around to doing it. I will do it......

Congrats...another Californian...you will love. Glad you had a good experience with other Komodo. Interested to see how you like the KK MadMedik

Not to toot my own horn, but I did make a video and it is posted here on Komodo site in Videos. Here is a link: http://komodokamadoforum.com/topic/4233-crispy-baked-chicken-thighs-video/ This was my version of Crispy "Fried" Chicken. Of course, I am cooking on the Komodo. The video on this thread says cooking it in an oven. Is probably fine I am sure, but mine was done on Komodo. It really is an easy "go to cook" for me. It is great every time, I get to cook on Komodo, it is my dads favorite Komodo cook and I love taking him food for dinner, and I get to use a big ass burner.... Give it a try. MadMedik

I can get to site with Tapatalk. Cannot log in from website. I go to " forgot my password" and it says it will Send email but it doesn't ???? Sent from my iPad using Tapatalk

Looks tasty. I did a Pineapple Upside Down cake on the komodo a year or two ago. followed recipe instructions and used KK as an oven...

I was just going to post this. green egg as the best....hah!

Cooking at lake house. Using green egg. I miss my Komodo!!! It wobbled to cook spot, thought it would fall over. Closed lid, and it slammed shut hard. Where are the springs? Opened lid and closed , top vent fell wide open. And not realize it..hot fire insued. Tried to close top vent, burned my fingers. Checked meat, slammed lid closed again. Shi#{%#. Going to need to close off air when done...where the hell is the lid to put on top and snuff out! I feel cheap and unfaithful. Need to go to church tomorrow!! Please all KK'ers...forgive me!!!

There is lots of info on this site. Ask questions and use the search feature. Record all your cooks...what temp you used, which grill you used, how it turned out, and changes you would make if did cook again. This is a tremendous help for newbies. I still refer to my notes or journal. Good luck and have fun.

Cousin...you are alive. Truly, He is Risen. Lamby looks great. I did lamb steak last Sunday for Catholic Easter. Yours looks much better. Hope you are all well.