tlinder

Thank you very much for all this information. I going to take a nice piece of angus beef out of the freezer this morning and will give it a try. Tobias

Has someone a nice beef jerky recipe? I think my little boy would be very much into chewing on some dried meat Thank you in advance for your messages!

We did 2 fantastic angus beef porterhouse steaks in the KK this weekend and little one got one of the bones. Seems to me like my 7 month old son can allready appreciate a good piece of meat:

This evening I did a big piece of delicious beef directly from Argentina in the KK. We had some left in the end so I put it into the blender and gave it to our little Keagan: It was his first meat encouter. I think, he really loved it. Little one makes Daddy proud!

Re: How did the Turkey come out? Several people told me, that such a giant Turkey could get quiet dry in the KK and recommended me to do several small ones instead. Because I wanted to do a damn big piece of meat I went for beef: http://www.komodokamado.com/forum/viewtopic.php?t=607&postdays=0&postorder=asc&start=30 (second post)

I don't put the lower grill in. I put the main grill in, so I can place the upper grill on it (see picture).

I did tandoori chicken in the KK Yesterday and it was a real success! Tandoori chicken are traditionally prepared in very hot tandoor ovens, but the KK is also very well qualified for this task. Here the recipe for tandoori in the KK: -Buy a jar of Tandoori paste and prepare a marinade with the paste, yogurt, and lemon juice (see recipe on the jar). -Cover chicken legs with the marinade and let them in there for at least 6 hours -Heat up the KK to 650 Fahrenheit, put the heat reflector, the main grill and the upper grill in and let it at this temperature for a while, so the walls get heated up well. -Put the chicken legs on the upper grill with the marinade on that sticks to them, when you lift them out of the marinade. Close the dome -Let the meat in the KK till it reaches 190 Fahrenheit (aprox 20 minutes depending on the size of the chicken legs), -Take it out and serve the meat with basmati rice, naan, raita and chutneys.

I tried now the 2 pizza stones with heat deflector setup, but it did not work that great. It was quiet difficult to get the pizza out, that was on the main grill. Also the upper pizzastone was not hot enough. Probably it is better to do only one pizza at a time.

A few weeks ago I presented my KK to a friend who is married to a very talented cook. Now she wants to order one for her husband as a Christmas gift. It's going to be a surprise! That's probably one of the best christmas gifts a husband can wish for

I use this very handy propane-thing from the toolshop: I just flame with it over the coal for aprox a minute, then close the lid and 10 minutes later the thermometer is on 450 degrees. Lovely!

I never owned other computers than macs in my whole life. I work now for almost 8 years in the Apple business and love it! Apple has the goal to build the best personal computers. So the KK can actually be considered the Apple of the grill world I think Apple owners just don't stick to the mainstream and allways search for the better option (also when buying a grill). So I would not be surprised, if more than half of the forum members own a Mac.

Can you please give me some hints, how you sear your steaks on the KK? Do you leave the dome open? What temperatures are to recommend? Do you use the main or the lower grill?

Re: KK site suggestion

Sorry Jasen, but I life not in Germany but in Switzerland and our cooking is in today way more influenced by France and Italy then by Germany. If have a German guy (Bavaria) at work. Perhaps he can give me a recipe. I will ask him on Tuesday. Thanks! By the way, if there are any recipes you would like from me or someone on the forum, just let us know and we will try to get it for you. -=Jasen=-[/quote:36rbxh1i] Lovely, thank you!

Sorry Jasen, but I live not in Germany but in Switzerland and our cooking is in today way more influenced by France and Italy then by Germany. If have a German guy (Bavaria) at work. Perhaps he can give me a recipe. I will ask him on Tuesday.

-Buy 5 pounds of pork belly (German: Schweinsbrust). This should look like this: -Cut of the rind -Brine it one night in the fridge covered with a mixture made out of: 1/2 cup kosher salt 1/2 cup packed brown sugar 8 cups water (Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat) -Take the meat out of the brine and rub it dry. -Rub in your favorite rub -Let it smoke in the KK at a temperature of 180 to 200 degrees Fahrenheit and add some Hickory wood for extra smoke. Turn the meat aprox every 2 hours. You can take the meat off the grill when it reaches an internal temp. of 185 (took about 10 hours for me). That's what it looks like afterwards: Cut it into fine slices and serve it with some homemade bbq-sauces: The leftovers are also delicious cold with some bread.

1 kg (2 1/3 pound) flour 150 g (1/3 pound) of walnuts 100 g (1/4 pound) of grinded hazelnuts 3 teaspoons salt 3 dl (1 1/4 cup) milk 3 dl (1 1/4 cup) water 40 g (1 1/4 oz) fresh yeast 4 tablespoons oil or walnut oil Mix salt and flour in a huge bowl. Mix water and milk and disolve yeast in some milkwater. Add milkwater and oil and then hazelnuts to the flour and mix everything to a humid dough. Knead the dough on a flat sourface with some flour for 10 minutes. You can also use a machine for this if available. Cut the walnuts into smaller pieces and add it to the dough. Let the dough grow in a covered bowl at room temperature till it has twice the volume. Preheat the Kamado grill to 430 degrees Fahrenheit. Form two loaves and let them rise for another 15 minutes Place the loaves on a pizza stone into the Kamado and let them bake for aprox. 50 minutes Let the loaves cool down on a grid. Enjoy with butter and self smoked ham or beef or salmon!

I will, thank you! It's just impossible to get a thermometer here, that goes higher than 400 degrees. Really annoying.

Dear Jasen Thank you for your input. I will give it a try with the double decker setup and post my results, but I still have to wait a while, because my thermometer is not with my yet and the one I have now goes only to up to 400 degrees.

I'm searching for the pizza experts in the forum. I bought now 2 extra pizza stones and want to try to use the KK heat reflector above the fire and on the main and the upper grill a pizza stone with the pizza on it. Has anyone allready tried this setup? What is the best temperature for pizza (750?)? When do you put the pizza stone into the KK? Thank you for your answers!

I start to believe that there is some special voodoo integrated in the KK. Everything that I put on is a 100% success! I had the 5 pounds of pork breast (or pork belly) one night in a brine, massaged it with some rub in the morning and had it then on the KK with 180 to 210 degrees for aprox 10 hours up to meat temp 185. The fat layers disapeared almost completly as you can see on the picture. The result is really supertasty and juicy. I served it with dark rasperry sauce and banana ketchup.

Do you mean this in a ironic "it's never going to work" way???

Re: HOLD ON TOBIAS!!!

I just bought this spatula and tweezers today. Damn expensive (danish design) but they look very functional and with the stainless steel fit perfectly with the KK: More info here: http://www.evasolo.com

check out the pic closely guys! this is a pork BRISKET FLAT! who'da thunk it?? i submit the following as an "experimental application" for preparing this. i'll try it if i can find them around here, but haven't seen them yet: I just got it from the butcher and it could really be a flat brisket. Dear Porkchop. Thank you so much for your suggestions. I will try it exactly your experimental application. The last time I did it the oven at very low temperature for 6 hours. It was very tasty but still very fatty. I will put it on the grill tomorow morning and publish pictures of the result in the evening.