tony b

I have a baby Grill Dome that also has the infamous ceramic plate with holes in the bottom for the charcoal grate. One of the first things that I did was take that stupid thing out and replace it with an open mesh charcoal grill, trimmed to fit. Immense improvement. Stupid design, as it plugs so easily and kills the airflow!

First off, great virgin cook on Beauty! She did a great job! You could be like me and "hep out" those rubs. If I get one that I don't particularly like, I'll F with it in some way. In your case, add some fresh ground dark roast coffee (or espresso powder) to the coffee rub. Add some demerara sugar to the honey one. Or if you like a stronger molasses flavor, go muscovado. Why bother, you might ask, because I'm a cheap bastard, that's why and hate to see anything go to waste. My parents grew up in the Great Depression and I learned not to waste anything!

You can leave off the netting. If you're worried about its irregular shape, you could tie it back up with butcher's twine. Lamb is best when served rare. So I like to do a quick sear on all sides at 450F on the lower grate (not the sear grate), then put it up on the main grate to roast at 325F until you hit an IT of around 125F. Pull it off and let it rest for 10 - 15 minutes before cutting into it. A good thing to do is put a pan of quartered potatoes (baby red or Yukon golds), lightly tossed in oil with a bit of S&P, on the lower grate underneath the lamb, so the drippings flavor the potatoes! YUMMY!

Sad.

Have had my Anova for just over a year now. Love it! Got a sirloin in the bath as I type this. I've done a lot of steaks (tried both searing before and after SV - no noticeable difference to me - YMMV), stuffed chicken breasts & pork chops (the vacuum bag holds the stuffing in well and it doesn't spooge out like baking in the oven!), corned beef brisket (awesome, even though it took 3 days!), salmon, pot roast, short ribs, boneless leg of lamb (seared first on the KK, then into the SV bath). Dennis raves about shrimp done SV, but I haven't tried it yet, along with perfectly poached eggs (both are on my "to do" list).

I had a tree in my backyard when I lived in San Jose (CA). Along with lemons. Nice to have fresh squeezed juice, isn't it. Miss that. But not the traffic!!

Not yet. Don't have any oranges lying about.

Thinking about Sous Vide & KK searing a steak for dinner.

Gotcha, sort of a low tech version of this gadget - Searzall http://komodokamado.com/forum/topic/4730-searzall Went looking to see if it ever got to market after the Kickstarter campaign. It did. You can get them on Amazon. http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=cm_cd_al_qh_dp_t

My first reaction was - OMG, that poor piece of meat! But then I saw the last photo of the slices and went - Whew! Looks awesome. Nice thing about Sous Vide is that you don't have to sweat overcooking, so even if you get busy/distracted, no harm - no foul! I wouldn't have even blinked about going 10 minutes over. Par for the course in my kitchen! Seriously contemplating a SV steak cook today. Finally nice weather for grilling!

Believe it or not, you weren't the target of my inquiry. BTW - I thought your post was hilarious!

OK, I'm easily confused, so when you said, "Char it on all sides on a very hot BBQ grill. (I use a weed burner)" did you mean you just put the tenderloin on the grill grate and charred it with the weed burner, or you just started the charcoal with it, like many of us do?

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!