quedog

Re: KK's website gone after Google's latest Algorithm I just Googled "kamado" and www.komodokamado.com was the #2 hit. It was #1 when I searched "kamado smoker" so maybe things are getting straightened out. Rob

Re: Easter - What's Cookin? Wow, everyone's food looks fantastic! mguerra, I separate the muscles after the cook, but it's never occurred to me to render the fat. Is that what you do? I will have to try it. smokeylips, I love the chick hatching from the egg on the plate! Is the yolk still whole or is it deviled?

Re: an aPORKOlyptic weekend That looks nice, thanks for sharing!

What did everyone cook for Easter? For our family's Easter get together I kept Alice busy all day yesterday: n68457 The butts were smoked at 225 until they hit an internal temp of 150, then I foiled the pan and cranked Alice up to 350. Once the butts were done I pulled them off and put on the Dutch oven full of baked beans for about an hour. When they were done I opened Alice up and let her temp rise to 425 and cooked a skillet of cracklin corn bread. I've made lot's of cornbread in my time, but I've never used cracklins in it before. When I trimmed the fat from the butts I decided I didn't want to waste it so I rendered it into lard and cracklins. Since I had the cracklins I decided to make the cornbread. Of course the fat I used in the cornbread was the grease from the bacon cooked for the baked beans. I tried a little bit last night, it's pretty heavy but it and the pulled pork made a good combination, especially with some white sauce.

Re: Pallet of COCO Charcoal to Chattanooga Area I'm in!

Re: MY NEW KK!!! I know you are excited, have you had a chance to fire it up yet?

Re: Faceting Nice work, MK1, that pink tourmaline is awesome. I did some faceting several years ago and have some of Jeff's books. A little one came along about 9 years ago and things like faceting have moved to the back burner for the past few years. Maybe I will be able to pick them up again soon.

Re: MY NEW KK!!! Welcome to the KK, Tiger, we are nearly neighbors! I live in Chattanooga too, close to Missionary Ridge. You will love your KK, I received mine back in May and have been thrilled with her. In fact, I cooked a Cuban style pork loin roast tonight.

Re: The Dragon has arrived That is a beautiful set up! The more you use it the happier you will be. I have had my KK for about 7 months now and I can honestly say that it gets more use than the oven in the kitchen.

Re: Everyday Misc Cooking Photos w/ details There's not much being posted on the forum today so I'll jump in. I cooked some chicken breasts using of LarryR's roadside chicken recipe: http://www.komodokamado.com/forum/vi...hp?f=23&t=2891 It was very tasty:

Re: Whole Beef Tenderloin Mine fits through the KK probe port fine. The silicon plug that came with my KK has a slit in it so the thick part of the probe doesn't actually have to fit through the plug. You can slide the plug onto the cable after the probe has already been run through the port.

Re: Whole Beef Tenderloin I have an Oregon Scientific AW131 wireless thermometer that the misses gave me for father's day. It's a single probe unit that talks to you. I have been real happy with it. I can roam all over the house and the receiver doesn't lose signal. I would prefer one with dual probes, but this one is easy to use and it has worked well so far. They are about $40 from Amazon. If you guys are like me you know you have the perfect cooker in the KK, but you are still searching for the perfect probe thermometer. Most of them don't perform don't perform all that well and seem to have a short life cycle.

Re: Bronze Behemoth Game On! 2 That corn technique sounds terrific. I will put on my to do list.

Re: What is your KK's name? My little girl named our KK Alice. Alice is blue and reminders her of "Alice in Wonderland."

Re: Gonna buy one Monday!! Let the wait for delivery begin! What color did you choose?

Re: Question about truck delivery When I talked to the trucking company to arrange a delivery time I checked to make sure the truck had a lift gate and driver would have a pallet jack. The driver backed the truck into the driveway and used the pallet jack to put the crate exactly where I needed it. The scariest part of the whole process for me was watching him get the crate onto the lift gate of the truck. He had to turn the pallet jack with the KK crate on it 90 degrees to give the lift gate room to operate. Naturally the driveway is not quite level so there was a danger that the whole thing would roll off the gate and one wheel of the pallet jack was about an inch from the edge of the lift gate during the turn. I tipped him $20, he initially refused it but I convinced him to take it. He earned it, it's not easy to maneuver a 680 pound crate. I had a tree crew with a large bucket truck lift the crate onto the back porch, that was actually less stressful than getting the thing off of the truck.

Re: Pinwheeled Pork Loin Roast OK mguerra, I finally got around to posting the recipe and instructions: http://www.komodokamado.com/forum/viewtopic.php?f=21&t=4266 It takes a little bit of effort to prep the roast but it is well worth it.

Roast Ingredients: 2 lb pork loin roast 1/2 cup brown sugar 3 cloves garlic, minced 1/2 cup chopped apricots 1/4 cup chopped craisins 1/2 cup chopped pistachios 2 tsp ground ginger 1/4 tsp salt 1/2 tsp pepper 1/4 tsp cinnamon Dash of ground cloves (tiny dash, like 1/16 tsp, it is easy to get too much) 1 TSP honey 1/2 cup apricot nectar Glaze Ingredients: 1/2 cup apricot preserves 2 Tbs butter 2 Tbs apricot nectar Directions: 1. Start a fire in your KK, let the dome temperature get up to the 350 - 400 degree range and heat soak while you prepare the roast. The roast will cook with direct heat on the main grate. 2. In a small bowl, combine the brown sugar, garlic, ginger, salt, pepper, cinnamon, and cloves, apricots, craisins and pistachios, mix well. 3. Add enough honey to make the mixture hold together. 4. Trim excess fat from the roast. Using a long thin slicing knife spiral cut the roast about 1/2 to 3/4" thick, cut it like you are unrolling paper towels. With my knife it is easiest to lay the knife handle on the cutting board and hold it so that the blade is parallel to the board surface. Like this: 5. Continue peeling around the roast until the whole thing is flat, then trim it into a rectangle 6. Rub stuffing mixture evenly over flat surface of pork. 7. Roll up pork, beginning with short side (you want the grain of the meat running parallel to the roll direction, so that when you slice the roast you have short meat fibers across the slice, not long meat fibers which follow the shape of the pin-wheeled meat. 8. Tie with string: 9. Pierce pork all over with metal skewer. Brush apricot nectar all over the outside surface of the meat. Let stand 15 minutes and repeat. 10. Place the roast on the main grate. Insert a meat thermometer into thickest part of roast. The roast will be turned several times during the cook so I find it easiest to insert the thermometer into the end of the roast. It doesn't get in the way of turning that way. If you like a little smoke flavor add some wood chips, fruit wood works well with this recipe. 11. With the KK, after the dome temp has stabilized at between 350 and 400 degrees the fire is pretty small. There is enough distance between the main grate and the fire that the roast can cook for 10 - 15 minutes without the side towards the fire getting too brown, even though it is covered in the sugary nectar. Turn the roast a quarter turn every 10 to 15 minutes so that it browns evenly. 12. When the internal temperature of the roast hits 140 degrees it is time to remove it from the grill. It will probably take about an hour depending on the KK temperature. Cover with foil and let it rest for 10 to 15 minutes. The internal temperature will rise a few more degrees during the rest. 13. Meanwhile, in a 2-quart saucepan, melt butter over medium heat. Stir in apricot preserves and apricot nectar. Cook and stir 1 minute. Cool slightly. 14. Carefully slice the roast (slices about 1/2" thick): 15. Top the roast slices with the glaze when serving. Note - 140 degrees is below the latest USDA recommendation (145 degrees + 3 minutes rest) as a safe temp for eating pork. To me, the roast will be too dry if you cook it that long. I pull pork loin and tenderloin roasts off the heat at 140 degrees (maybe even 138). If you are interested in reading more about meat food safety this is a good source: http://www.amazingribs.com/tips_and_...ure_guide.html This is my wife's favorite roast, period. The flavor combination of the stuffing and glaze is amazing. Pinwheeling the roast actually goes pretty quickly once you have done it a time or 2. It really helps to have a long thin slicing knife. The most time consuming part of this recipe is chopping all of the garlic, dried fruit and nuts for the stuffing. It is well worth the effort.

Re: fathers day cook qundoy, that's a great idea. I believe I am going to have to borrow it soon.

Re: Pinwheeled Pork Loin Roast Yeah that counts! It's tough to beat a soft bun, a wienie and lots of mustard.

Re: fathers day cook I am intrigued by the beer cans. Are they just being used to support the skewers or do they have some flavorful liquid in them? Are those bacon wrapped stuffed jalapenos on the skewers?

Re: Trying High Heat Brisket For First Time (pics) The 170 pic looks really nice. I want to hear how it turns out. I'm thinking I may be brisket cooking next weekend.

Re: Father's day special: Smoked Prime Rib That looks fantastic. I've got to try it someday.

I cooked a pinwheeled pork loin roast on Alice this evening: This is the first time I have cooked this on my new KK, it was awesome. It is a loin roast cut into a thin rectangle with a stuffing of dried apricots, craisons, pistachios, brown sugar, honey and a few spices. This is my wife's favorite recipe. If anyone is interested I will write up the recipe and post it. Now, it's time for you guys to show me what you have cooked up this weekend.

Re: Tri-Tip That looks fantastic! I don't have a good tri tip source nearby, I'm jealous.