EGGARY

Re: Ribs and Pork Belly The nice thing about cooking on the KK is that there is another day to cook on it, even if the last cook was an "experiment". My Ribs were just o.k., if I want to be nice. For my liking, 6 hours is too long. The Ribs had a lot of meat. I put way too much Rub on the Slab of Ribs. I didn't like the recipe I found on the internet, too much onion powder and salt. Next time I will add a couple chunks of Cherry or Hickory. There was no smoke flavor on the ribs. I guess the cook was going the way it did when I accidently put Byron's Butt Rub in my oatmeal. LOL Like I say, there is always next time. Thank you for all the advice.

Re: Ribs and Pork Belly You brought up the On-the-Bone and Fall-off the Bone. We are On the Bone people. So my question is at what point do the Ribs come off ? I seem to go too far when I try something new and my wife doesn't let me forget it. LOL. Also, as to the charcoal, seems like you didn't fill up the Charcoal Basket all the way. Did you break up the Coconut Charcoal or keep it whole ? I do have some Oak Lump Charcoal I can use along with the CC. So I won't have to add any additional wood Chunks. Thank you for your help.

Re: Ribs and Pork Belly I picked up some,hopefully, meaty beef ribs from Restaurant Depot. I want to cook them tomorrow. How much time do I need to figure in cooking these, from lighting the KK to taking them off ? I guess I could go for 220 - 250. From Slu's pictures, was that all the Charcoal he used ? I have not used the Coconut Charcoal yet. I have concerns it would take long to light. What wood did you use for smoke ? Thanks.

Re: Set up for Spatchcocked Chicken Was your set up Direct or Indirect ?

Re: Set up for Spatchcocked Chicken I am cooking the chicken indirect with the Heat Deflector. The pan of potatoes are underneath the chicken uncovered. I mixed some margarine with some Dizzy Pig Tsunami Rub and put that underneath the skin of the breast. This way the juices of the chicken drips onto the potatoes. As I would say"goodness".

I want to know the best Set-up for Spatchcocked Chicken. I plan on putting a pan of potatoes underneath the Chicken. So I don't know if I need to use the Heat Deflector. I usually use the Plate Setter on my BGE. Thank you.

Re: Just ordered new KK Definitely get an Instant Read Thermometer. The one that is most popular is the Thermopen. Depending on your experience with Low and Slow cooking, why not get used to your new KK. The KK is very good at retaining heat. You may want to get a Remote Thermometer. That is one of my favorite tools. As to gaining weight, just watch yourself. It should be no different before the KK. Enjoy the journey.

Re: Easter - What's Cookin? Sorry can't help you there. I am Jewish. We are going to Brother in-Law's for Easter. His wife is Catholic. As for Passover this week, will do a Spatchcock Chicken this week as well as Steak. It's going to be a fun week on the KK. Happy Passover and Happy Easter.

Re: Compare Komodo vs BGE I have had my KK for less than a month and I look forward to cooking on it. I also own a BGE XL, which I have had for almost 3 years. At the time I thought the BGE was THE Grill and I bought another, a Large, at an EGGFEST. I have since sold the Large and still have the XL. I have cooked on my KK 4 times and every time I do I seem to be getting better with the Temperature. My BGE XL just sits but I know that I will need its services when we are entertaining. They both do the same thing, they cook. I do find it easier to get the set Temperature on the KK easier. I do find it doesn't take much with the Vent Openings on the KK to get it to 250 or less. One thing I went for the KK is that with the BGE when it got hot, it got HOT to the touch, whereas with the KK it can get hot but not so hot that one can hurt themselves. That also means that the heat is staying inside the KK more so than BGE. Another thing about the KK is the 3 Levels that one can cook on, with the 3 3/8 Stainless Steel Grills. The BGE finally came out with a Stainless Steel Grill (1). In order to raise the Grill one has to buy accessories. When I would promote the BGE I would also say one would spend as much in accessories as they did in the BGE. I spent my share of money on accessories for my XL. I also made a few with Bolts. We do what we have to. The one thing that BGE does have is it has a name, The EGG. It also has a Forum, that I still go on. They also have the EGGFESTS. The BGE does have a following. There is a big difference in price but as the saying goes, "YOU GET WHATYOU PAY FOR". I can only speak for myself, I like quality made things. I don't like junk. The BGE is not junk but as there are other Kamados on the market that are just wannabees. It's an economic thing as well. The Komodo Kamado is also a piece of art. Each one is different. Can't say that about the BGE. We all got to choose which tile colors we wanted, and there are a lot of colors. Where as the BGE is just green. They both have a "Lifetime" Warranty for the most part. One thing that impressed me with the KK is the owner, Dennis, called me when I had issues with getting to temp, delivery of my KK, etc. With the BGE you have to go through the Dealer you bought the BGE or with the "Mothership". Now if and when the 32" Komodo Kamado comes out, my BGE XL might be gonner. LOL They are both good products. It's like owning a $500 guitar and a $3000 guitar. They both do the same thing, but for me the $3000 guitar sounds a heck a lot better.

Re: Just ordered new KK Congrats on the new KK. You are going to go on a journey from receiving you KK, to taking apart the crate to get your KK to roll off the pallet,etc. There is a learning curve, as I am still learning. You will have your ups and your downs but that is what makes it neat about owning a KK. There is always a next cook on your KK. Enjoy your new Komodo Kamado ! Patience. Gary Canoga Park

Re: Grill design mod from forum feedback I am proud to say for the very first time I was able to get the Temperature at 250. I know this isn't a big deal but I have not been able to do this with either my BGE or the new KK until now. I followed the settings that everyone said to set it to. Then I had to play with it. I have a 2 bone Standing Rib Roast on the KK. My next thing to conquer is timing. I figured a 6 pound Roast wouldn't take too long. Wrong ! So I opened up the Upper Vent and got it up to 350. So now I know for the next time start much earlier.

Re: Grill design mod from forum feedback Is there a need to always "Heat Soak" the KK when cooking on it ? Can one grill without doing that ?

Re: Beef Ribs Those are Short Ribs. You see those like that in Korean Stores/Restaurants. They are really good. I marinate them in Yoshida's Gourmet Sauce and some Garlic. Glad you enjoyed.

Re: Everyday Misc Cooking Photos w/ details Questions on cooking a Spatchcock Chicken: Direct or Indirect ? Dome Temp ? I like cooking mine on my EGG below 350. Are there things I need to know cooking on the KK ? I pull the chicken at 159 breast. Thanks.

Re: Help with Temperature Please So it doesn't take much. I take it the Top is w used the most to set the Temperature. Thanks.

Re: Help with Temperature Please The Temperature went up to almost 400 with the settings that I was at. I also cooked the meat Direct. I closed up the vents and now the Ears of the top Vent is not at 9:00. Is that o.k. ? So it doesn't take much to get to Temp ? Gary For What it is Worth = FWIW

Tonight I am cooking Korean Short Ribs. They are about 1"+ thick with the bones. I figure I would smoke them for an hour before I grill them at a higher temp.. I am shooting for 250. The temp now is 300. The Lower Vent is about 1/4 and the Top Vent might be turned 1 1/2 times. How much lower do I need to go to get it to 225 250 ? This is for my own knowledge for the future. Also, when it says a turn, is that from where it is completely closed ? One turn from there might not be enough. Does that make sense ? Thanks. Gary

Re: Baby Back Ribs Low and Slow or Turbo So I have to play with it. I did light one spot, closed the Lid and adjusted the vents to get to desired temp but there was a lot of smoke. Is that normal ? How long does it take to subside ?

Re: Baby Back Ribs Low and Slow or Turbo I can say the KK did what it is suppose to do. Unfortunately the Baby Back Ribs that I made were not good. They were cooked too long or better yet they were cooking at 400 instead of 350. I could not get the temp down to 350. After an hour I took out what I call the Plate Setter/Heat Deflector and then "grilled " the Ribs for another 30 minutes, turning every 10 minutes. The ribs were fall off the bone and my kids did not like them. I think the next time LOW AND SLOW. The good thing is I get to cook Baby Backs again and again until they are cooked the way I like them. I took the meat off the bone and chopped the meat. I then thought, "this would be good on Pizza". Thank you for your input, which I will use the NEXT time. Gary

Re: Everyday Misc Cooking Photos w/ details What is inside the the muffin tin potatoes ? Looks interesting.

Re: Everyday Misc Cooking Photos w/ details What is in the cupcake pan ?

Re: Baby Back Ribs Low and Slow or Turbo The "Heat Soak" thing of the KK is what I am not used to. My EGG didn't take this long to get up to temp but that is o.k. I know that when I put on the ribs the temp won't go down that much. I am taking the easy way out today and going the 2 1/2 hour cook. I will definitely will go the low and slow next time. That is the nice thing about this, there is going to be a next time. It's raining outside and the umbrella is up covering my KK. Sweet " Gary

I have 2 slabs of Pork Baby Back Ribs in the refrigerator with Cluck and Squeal for Ribs, JH Pecan Rub, and whatever else I would think would work. I plan to put on some Brown Sugar on them and let the Sugar do its thing on the Ribs. On another Forum they talk about doing Ribs at 350 for 2 1/2 hours and they come out pretty good. I could also go the Low and Slow Route of 225 -250. This is where my ADD kicks in, too many choices. Any input would be appreciated. I plan on using apple chunks. How long do I let the KK get up to temp before the Ribs go on. This is going to be fun. Thank you. Gary

Re: Estimated cook time - sirloin tip roast Here is another idea. I have done this with my Big Green Egg and will definitely will do this with the KK. With either the Sirloin Tip Roast or Round Eye Roast, cook it until it gets to 125 degrees. Take it off and let it cool and wrap it up and put it in the refrigerator overnight. If you have a meat slicer, slice it thin for sandwiches. This is one of my favorite ways to make roast beef sandwiches as well as Beef Dip Sandwiches. Also Italian Beef Sandwiches. Yummm Gary

I have noticed names of KK given by their owners. First thing is, is it a Female or Male ? How did you come up with the name ? It's easy with the Big Green Egg as I would say the EGG. Then again, if one gives a name to their KK, does it mean something about the person who gives a name ? I have an idea for a name but to tell people who come over and I call it by a name, what are they going to think ? Now if it is Male and Jewish, does it get a bris and if so where ? Gary