mk1

Re: Ribeye Roast cook Tag on to thread..... I bought two small grass fed roasts as it was all they had. total weight 10#. salted and seasoned the night before. I kept it simple. I seared and smoked (peach wood) them in a roasting pan on the KK for 20 minutes at 550, but my temperature would not come done below 400 so after anothe 20-30 minutes on the KK, I gave up and finished them inside at 325. They were pulled simultaneously. The 4 rib was at 115 and the 3 rib was at 120-125. I made yorkshire pudding from the drippings. (first time, big hit)

Re: Can I sear steak the day before for Beef Wellington? Outstanding! Thanks....

Re: Everyday Misc Cooking Photos w/ details Surf and Turf a big A$$ florida tail and skirt steak... the tail was unfiltered olive oil, salt pepper and dill pollen. the steak was marinated in sundried tomato pesto and raspberry salsa.

Re: Jack Daniels Maple Syrup Brined Turkey Cook - Video 454 grams/pound

Re: New here this is a link to (almost) the first cook I ever did on the grill. 9 racks of back ribs. Please note that I oriented the rack in the wrong direction. Actually it fits nicely both ways. viewtopic.php?f=33&t=4548

Re: New here I have had my grill for about a year. I have really enjoyed it a lot. The 23 inch will cook a full brisket no problem. Or 9 racks of ribs. or 4 big butts.... I am still thinking about the 32 though...I like to throw BIG parties. The versatility is great too. From smoked cheese to high temp pizzas.

Re: Daughters third bday today( make that 4th.... She is another year older and my KK turned one this month Devin loves ribs and that is what she wanted at her party..... So I made Big Bob Gibson's sweet rib recipe (modified) and Brats. dogs and sliders

Dennis, I waited a year to write and say how happy I am with my Komodo Kamado. It has been put to good use at least 4-5 times a week. I have become a far better charcoal chef than I could have imagined. It is so easy when you have the right tool for the job. The workmanship and design are perfect. I have had no issues to test your customer service for which you are so well known. And it looks so damn good in the backyard..... My whole family enjoys our KK. The forum is a great resource, as well as being fun and interesting. I have been pointed in the right direction on recipes and other associated matters. I am looking forward to cooking my second Thanksgiving bird ala KK Thanks Again Martin Keisch Miami Beach

Re: Tampa Bay area - Charcoal Share Can I vote for you? Just kidding..... Really 40 boxes is a perfect amount!

Re: KK Arrived Today!! Congrats... From page 21 of the owners manual... Curing Process – the first cook Komodo Kamados refractory material is fully cured in the factory, but it is recommended to bring the grill up to 400º to remove the remaining solvent from the acrylic material that is both the adhesive and grout for the tiles. Once the outside of the grill a bit hot, you will smell the acrylic paint like smell.. Just let it run until this is no longer noticeable.. You can cook during this process as the material is outside the grill. You will then want to take the grill to 550º for a half hour and raise it 50º for a half hour until you are up to 750º. If you see any venting thru the material or a tile lifts to release trapped vapor, please drop the tempurature to 550º and let it run dry. You will then be able to easily press the tile back into place. When it cools it will be firmly attached. Chances are you will not see any venting; I just want you not to worry and how to deal with it if it does. After this precautionary first schedule use you can grill at high temperatures without worry. You do not need to do this high temp burn in right away. Just before you use the grill at high temperatures

Re: Rubs I get my starting materials from here.... http://www.worldspice.com/ Thanks for the tip Dennis! It's amazing

Re: Everyday Misc Cooking Photos w/ details I agree......hot and fast is as fun as low and slo

Re: Everyday Misc Cooking Photos w/ details My loin chops were cooked down low (lol) on the bottom grill with the basket as DL describes.... It is fast and efficient. Love it!

n67313 Re: Everyday Misc Cooking Photos w/ details thick loin lamb chops

Re: Help on how to maintain grill temp I agree with the good Doctors comments. If I want to set my fan up from the beginning for a low and slow I just plan on an overshoot and set the guru on say 210.

Re: Grill Floss in Canada if you get stuck I will be happy to trans-ship for you....

Re: Burger Meat It is easy to use and clean. I run it quite slow.and bave not noted any warmth transmitting to the parts. I would endorse it.

Re: More Sear basket fun I lit that fire cooked those shrimp AND put it out in about 12 minutes total...no heat up needed. It sears and cooks steak really well, also. Just depends on your needs, I have been cooking on my lower grill extensively with this. It is a GRILLING tool. As for the half basket, It really is for low volume cooking, 2 or 4 small to medium steaks.... The shrimp was about max'd out. It is a great accessory.

Re: More Sear basket fun apparently you must logOUT to see my pictures? any way the sear basket works great and uses almost no lump to speak of....

Shrimp skewers...2 pounds

Re: Burger Meat I will eat it...LOL It was vacpac'd for fresh use this week and frozen over the next several. burgers, bolognese, etc. just family eating

Burger meat at home. I am a little picky..... 15 pound inside round primal grass fed roast...very well trimmed and super lean 4 pound lamb shoulder roast well trimmed (about 2.5 pounds after trimming)

Re: New Sear Basket - In Ready Stock - CA Spiral cheese dogs on the new sear grill! Satisfied customers!

Woo Hoo!

Re: Grates running from 12 to 6 oclock? lol