tony b

Hear ya. Just did some blackened porkchops in my cast iron skillet on top of the sear grate at very high temp. So now would probably be a good time to wipe down the dome.

I'm a big fan of Indian food and have done Tandoori chicken in the KK many a time, along with lamb kabobs. I've always wondered if you could do Naan in the KK, but the walls in mine are a bit sooty/greasy. I suppose I could wipe that off beforehand with a wet sponge. Would it be better to plaster the dough on the dome or lower on the walls in the base?? Use the sear grate as a "safety net" to keep them from falling in the fire? Anybody got any experience doing this??

I'm confused, Dennis, do you want us to post them here or in the other thread - Favorite KK Recipes/Cooks??

Sorry to hear that, buddy. I, on the other hand, celebrated our first day above 60F in 4 months by opening a bottle of bubbly and drank it out on my deck Tuesday, while roasting a chicken on the KK. A beautiful day all around. Hope yours turns around starting today! And yes, Murphy was an optimist!

Can't wait to see the pics of the virgin cook! What are you planning for her inauguration??

Looks like you got'em all!

Yes, I normally use the Split Basket to do fast sears on steaks, etc., especially when at very high temps. You don't blow through as much charcoal and you can get to crazy high temps pretty fast. Think "turbo" mode on the KK. Steaks were high temp seared for 3 & 2 minutes, each side respectively. Then, since the KK wasn't heat soaked, it was very easy to close the vents for a few minutes and drop the temp down. In the meantime, the steak was "resting" on the non charcoal side. When the temps dropped I slid the steak back over the coals, flipping every couple of minutes, until the IT came up to my target (120F), then rested in the house. Also, note that I was using the lower grill, not the sear grate to do this entire cook. If I use the sear grate on a frozen steak, I'll flip every minute until I get the char that I'm looking for and normally put it on the main grill (direct) to finish after the sear, so as not to burn the outside while trying to thaw/cook the interior. When I'm within about 10F - 15F of final IT, then slid it over to the non-direct side to roast out to final temp, then rest inside for about 10 minutes. It's a fun and interesting way to cook a steak. For your first time, I'd recommend using the lower grill, instead of the sear grate, until you get the hang of it.

I was probably being a touch paranoid about the seasoning on such a short cook (< 3 hrs). On really long SV cooks, they say to cut back on the seasonings, black pepper and garlic in particular, as they will take on a bitter quality if cooked for hours/days in the SV bath. Can't wait to hear how trial #2 comes out!

I tend to favor Cornell over AL white sauce, but not by a whole lot, both are great!

Thanks for setting this up, Dennis. Seems we have more and more folks using SV methods, so it's nice to have a "go to" spot for ideas. Do you want us to post links here to other previous posts on SV, or just start fresh?

That's my kind of GMO!! Go Aggies!!

Love to do a squash medley in foil pouches (yellow squash & zucchini, mushrooms, lots of onion and garlic, herbs de provence, drizzle of lemon flavored olive oil, and white wine) If you do it right, it puffs up like Jiffy Pop, which is cool!

Cheers, my friend!

No, as my ever larger tummy will attest!

My all time favorite thing to cook on the KK. I swear that the KK does roast chicken better than any other grill out there! http://komodokamado.com/forum/topic/2453-everyday-misc-cooking-photos-w-details/?p=47429 While this post shows a vertical roaster (NOT a beer can - ewww!), I also like to do them spatchcocked (spine removed and splayed open).

If I'm not roasting a whole chicken, this is one of my "go to" recipes for cut up chicken. It's a "classic" in upstate NY and very similar to Big Bob Gibson's white sauce chicken in AL. Recipe - http://komodokamado.com/forum/topic/4945-spatchcock-chicken/?p=46080 Pictures - http://komodokamado.com/forum/topic/4945-spatchcock-chicken/?p=46092

Another great "meat on the bone" cook. http://komodokamado.com/forum/topic/4955-birthday-cook/?p=46140

Quickly became one of my favorite cooks after the first try! In fact, got one on the KK as I type this. http://komodokamado.com/forum/topic/4961-died-and-gone-to-meat-heaven/?p=46199

I've done this several times and like the outcome. One for the "toolbox" if you've forgotten to take the steak out of the freezer in time for dinner. http://komodokamado.com/forum/topic/4947-grilling-a-frozen-steak/?p=46481

Tagged to another thread about cooking Prime Rib on the KK. FAB-U-LOUS! http://komodokamado.com/forum/topic/4737-3-nine-pound-prime-ribs-roastsbone-in-for-christmas/?p=44537

Natch!

My reference book of SV says that Hanger Steak should stay in the bath for 2 - 3 hours, so maybe you didn't cook it long enough. Also, that's a lot of seasoning for an SV cook, so that could have affected your texture as well. How did it taste?

Yeah, what he said! Where's the vodka?

Same here. Using a temperature controller on a crock pot just didn't cut it for me (YMMV). Love my Anova!

I learned while on the Bourbon Trail tour that I am more partial to higher rye content bourbons (spicier). So I also picked up a bottle of the Willett Family Reserve Rye Whiskey (6 Year Old). It's also pretty damned tasty! Good luck on your quest and hope that you find some to try!