mk1

Suhweeeet!!!!

25 dollars off on their website. Anovaculinary.com Good till 5/6/2015 Code luvmom Great deal

Somewhere on the forum I posted a picture of a whole packer brisket AND 9 racks of ribs cooking in my 23.... I believe it was close to 50 pounds of meat. Notwithstanding, I still want a 32 or a 48

One of my favorite cooks......oustanding job my friend!

I am actually still traveling but will upload due to popular demand. ... from my phone so sorry for the rotation

I have so many photos. I am going to sort them and make a longer post. Stay tuned and thanks for the interest.

Backwoods Smoker We had 3 plus a custom box for the whole hog.

Next year .....come by and say hi. Ubon's out of Yazoo City MS

Just a quick teaser....just left. Great event for Pediatric Brain Tumors charity. Great chance to eat competition BBQ. Fantastic music. We came in 10th overall and 6th in whole hog. 85 teams this year. I helped cooked ribs which came out great. Many people said they were the best ever. They did not even get 10th place. Go figure. Much more to follow once I am home.

Memphis in May from last year for those that are new and interested. http://komodokamado.com/forum/topic/4894-memphis-in-may-2014-bbq-journey-1/

I will try to take lots of photos of the events and post them here.... I will be working the events so between the cooking and the bourbon no promises.

I like my ribs to be tender but with some chew left. I don't like the meat for fall off the bone but I do want it to be able to be pulled off the bone

My family has been out of town all winter. I try to stay fit and eat clean. I exercise to be able to pig out on BBQ. In 2 weeks I begin my spring and summer BBQ expeditions. First to Hogs for the Cause in New Orleans, Then Memphis in May, followed by the Big Apple BBQ Block Party in June. At this point I am in survival mode. I live off of protein and vegetables. I use my sous vide to prepare lean chicken and pork tenderloin for all week. Then comes the weekend and CHEAT day.....Enjoy. I did. Habenero chili pepper in both rubs. Porcini powder and Woosty powder in the beef rub. Otherwise pretty basic. pork 215 for 6 hours. Beef 215 for 9 hours. I know many feel temps are forgiving, but I really believe the lower and slower the better....ala sous vide.

for your drooling pleasure....... 24 ounces, and yes I ate the whole damn thing!

Imaginary Kooker.......

They did not....

This is a home run. I am lazy to some degree. One less piece to my KK setup!!!! The dual function was awesome, particularly as it allows me to add wood after coming up to full heat soak with no fuss. Also being metal it comes to temp quick as well.

at home now....

Thanks! Nice axe! The HP and TQ are both 650! 0-60 in a shade under 3 seconds

My 8 year old son talked me into a midlife crisis car....So we went to the factory and spent 2 days watching them build her. I got to start her on the line.

The oven was pure laziness on my part. I was in the middle of mad food prep and did not want to run back outside after cranking my KK up to temp. with the meat. ALSO I was cooking indirect and don't like forcing 500 degrees thru my heat shield and drip pan. Being lazy I did not want to take it out hot. The KK wasn't going to add any more flavor at that point.

I was thinking about a few different techniques and blended them here. I wanted the even temperature of sous vide but with smokey goodness of my KK, and a nice crust. So I cut off the bones and cooked them separately for my dogs(and me). I used twine to tie the 6 bone roast into a uniform roll for uniform cooking. I cooked the whole thing at 210 Guru temp with Co Co char and apple wood. I pulled it at internal 118 and then put it into a 500 degree oven for 10 minutes as a reverse sear. It was exactly as I desired with crust and uniformity and a smokey flavor. Final temp 128.

I also have a VP 112 and a basic Anova...great combo. I finally found a place in the laundry to leave the VP 112 as it is a beast. But awesome! I will likely get a VP115 for my Colorado home and the Anova again. I like the new form factor of the 115.

range= 70 feet line of sight