talisker63

Re: Merry/Happy Holidays and a Happy New Year Merry Christmas to you all! Down here is Australia we have finished our Christmas, slept and recovering from our hangovers! I cooked the roast pork on the KK yesterday and it was moist, tasty and worked out perfectly. The roast potatoes were the highlight of the cook, crispy and slight smokey flavour, sensational. The wife is now a full convert and trusts in the power of the Komodo.

Re: New KK in Hawai'i Welcome, I have visited your island and also attended a rodeo at Parker Ranch. We left the beach resort after swimming all day and did NOT dress for the freezing temperatures and hail at Parker Ranch! What a place of contrasts, loved the volcano, you will be able to make your own volcano shortly! Enjoy your KK I have had mine about 6 weeks and love it.

Re: Christmas Pork Sitting here sipping Dalwhinnie at the mo' Last day of work tomorrow before the Christmas break Happy camper...

Re: Christmas Pork Awesome. Thanks think I will try the same process with a half leg Cook it slowish and the crank the heat to crackle at the end Cheers

Ok, need your help here. I am tasked with cooking roast pork in the Kamado and it must 1. Not be dry 2. Must have crackle, that is crispy skin There will be about 12 people biput we are very happy with left overs as they will be eaten next day without doubt as I have a hoard of teenagers coming around. Questions are; What cut of port will be best? How shall I cook it, if I go low/slow then there will be no crackle! Which is seen as being a Christmas disaster. If I go high and fast then it may dry out. In the indoor oven I would usually do 30mins on very high to crackle the skin and then drop down to a lower temp for around 30mins per pound. But I can't do that in the Kamado as I would be able to drop the temp fast enough. I was thinking about crackling the skin in the indoor oven and then fishing low/slow in the Kamado! But it seems a bit of a cop out... Any suggestions? Or has anyone actually done roast pork in the Kamado? Thanks Andrew

Re: First KK in Perth, Australia Excellent another Aussie! What colour (see how I spell it) did you go with? Have fun unpacking, it takes about an hour, another sign of quality. Picture in situ please

Re: First KK in Perth, Australia Excellent another Aussie! What colour (see how I spell it) did you go with? Have fun unpacking, it takes about an hour, another sign of quality. Picture in situ please

Re: New here Thanks Dennis, still learning...

Apologies to any actual Portuguese members out there... This is a recipe from http://www.taste.com.au for Portuguese style chicken, a dish that has been made very popular down here through a chain of fast food stores called Nando's and other Portuguese restaurants. http://www.taste.com.au/recipes/7056/po ... le+chicken In the marinade On the Kamado http://img.tapatalk.com/d/12/12/02/yqevy4at.jpg On my plate - yum! Took it off a little late as I wanted to darken the skin - came out a little dry. Next time I will do faster and shorter cook. Perhaps it should have been higher in the dome? Still learning...

Re: Can't put it out! and every time I opened it to see if it was out if would start crackling again! Mallee Root charcoal was very dodo though!

Re: Can't put it out! Whew! It's out, I think I was being overly cautious on not closing the top vent too hard. But you right it was still hot many hours later Thanks

Obviously I am doing something wrong here, hope someone can set me straight. On my first cook I diligently turned the lower vent fully closed and spun the top vent closed and snugged it down, without applying significant force to extinguish the KK. Next day I checked the basket to see how much charcoal I had used, from an almost full basket and what was a 7hr cook. To my dismay the entire basket was ash. So this time I applied an extra two handed snug on the top vent and double checked all doors were closed downstairs and after 2hrs it's still going! The only thing I can see is that the port for the thermo probes didn't have its plug. Could this be what is keeping it going? I have plugged this now and will see what happens. How long should it take to extinguish from a 225F slow burn to out? Thanks P.S. my first pulled pork is in the chiller. Dinner soon!

Re: New here My KK is my first ceramic grill and my first charcoal burner. Right now two pork shoulders are sitting in there after a 12hr - so far, overnight cook. Without any adjustment temp dropped from 240 at 11pm to 220 at 8am this morning. No stoker guru etc, just a damn fine product. BTW internal is up to 163 heading to 195 hopefully by about 4pm for an overall 20hr cook plus rest in foil.

Re: Set up help Perfect! Thanks Cookie

Re: Unpacking video of Komodo Kamado Thank you all, the KK was the last piece is the whole outdoor renovation. Summer is about to start and I expect few chores and many beers and BBQ's!

Re: Unpacking video of Komodo Kamado The music is by Radical Face, it was also used in a camera add on TV. Canon I think.

Re: She's in the truck! Here is a better shot without part of a table and chair spoiling the view! First cook was well received - I was very busy and stressing out! Practice, practice, practice...

I made a stop motion video of the unpacking of my new Bronze Komodo Kamado. If you are interested http://youtu.be/6r-PUdfKQLQ cheers Andrew

This is a really popular slow cook option down here (Australia) For my first cook it came out not too bad - didn't take it to a high enough temp so it was a bit chewy but very tasty. Also did some potatoes and onions on the upper rack Final plate Thanks for the advice yesterday - massively overshot and had to wait to cool down. Part of the reason I didn't have enough time for the cook Ah well next time...

Re: She's in the truck! Thanks Dennis, noticed that already. Another example of you attention to detail!

Re: Set up help Thanks guys I will grab some pictures along the way... It's a bit to far to invite you on down for dinner!

Ok, brand new KK and a LOT of grills and racks and stones etc. Help! I want to slow cook some lamb shoulder - should take about 6-7 hrs at 225F indirect I have the basket filled with charcoal - check Then what goes on next in regards to the racks and baskets and heat deflectors etc And what rack does the actual meat go on. Sorry to sound really dumb but I have never done this style of BBQ ever before,down here we traditionally direct grill everything. What I am looking for is a basic set up instructions for the multitude of grills etc, Thanks

Re: She's in the truck! Well that was easy! Very good packaging and simple to get off. I had brief help to lift off the crate and roll off the pallet. http://www.flickr.com/photos/60565526@N07/8189520351/

And will be in my driveway in 1hr. I'm stuck at work Know what I am doing tomorrow. How long will I need to un pack and set up? Do you think I will be able to get a 6hr lamb shoulder in by noon ready for dinner tomorrow night?

Re: Beer Can Chicken Anxiety Read the reviews on beer can chicken and why it is not only not adding moisture or flavour but may be making the chicken less safe to eat as the internal temp is kept down by the restricted airflow. I think it was on Amazing Ribs or some such website that did a complete scientific analysis on beer but chicken. I also prefer spatchcock you get more surface area for char etc