stevemurphy4

Here she is... Ya got to love that matte blue finisk!!!

I can't quite figure how they raise them bonless chickens, seems they would flop all over the place, but any how here's some pictures of one on the KK! Steve

you bet mate!!!1\definately a cowd pleaser!! steve

well since this was my first attempt at rotesserie cooking, i kept it real simple. Washed the chickens, trimed them up a bit. dusted them down with stubs rub and put them on! I actually had a bowl of oil on the side to "baste" the chickens as they were roasting ( some other posts in regards to rotesserie cooking mentioned basting during the cooking process) even though from past experience rotesserie's are pretty much self basting. sure enough, didn't baste them at all and they were great.

This is one of my families favorietes! 2-3 lbs potatoes 1/4 lb peeled garlic ( adjust amout to taste) 6-8 5" sprigs fresh rosemary olive oil fresh ground black pepper salt to finish pre-heat oven to 375 I prefer to microwave the potatoes to "pre cook" them to a slightly soft but still quite firm stage. If using new potatoes, cut them in half; regular potatoes cut into app the same size. Coat the bottom of a roasting pan lightly with olive oil and place rosemary sprigs on the bottom. Place potatoes on the rosemary and liberally sprinkle the garlic over the potatoes. Drizzle olive oil over to cover the surface of the potatoes well. Add black pepper. Place in oven and roast for app 45 minutes or so . Check and stir potatoes as they start to browm. They should finish of a nice golden brown and slightly crusty. Salte to taste

na, the potatoes were from last nite. They are garlic-rosemary roasted potatoes in olive oil. This krewe loves them!! I can post the receipe inthe food section if you like steve

Your right...I should have known what I was getting into. No problems just does what it's supposed to do.. If only i could make my own wine right now....... Steve

As many of you know, I have owned the imperial kamado ( fire clay), the BGE ( fire clay and ceramic), Primo, ( fire clay), the origional kamado from japan ( fire clay), the kamado ( cement and volcanic ash composite) and all of us that have one on of the above at some time are used to dealing with "issues" with all of them. Cracked fire box, cracked firegrate, cracked dome, cracked base, stuck top damper, tiles falling off, lower damper doesn't fit, FIREPLACE CEMENT to fix cracks!, new gaskets. top doesn't match lower part, the list can go on. Yet, all of us in the past have just accepted that this is the way it is in the "ceramic cooker" world. All the other forums have the same thread. O yeah, I have cracks in the firebox but it doesn't seem to affect my cooking! I have had cracks in the dome after the first week and my *%#*@ is still going strong after 2 years! I had steam coming out of the tile on my 6th use after "curing" my *%@#* for the reccomended time but I am ok with it! Then comes along Dennis...... He looks at all the problems from other forums with the kamado style cooker and makes improvements... to many to name. I am BORED!!! The freekin Komodo performs just as he said... no cracked firebox, no stuck dome, Temps are to easy to maintain. I had to start going back to the gym because HIS top is toooo easy to open!!! Thanks Dennis, you just cost me a membership ay the gym. I'm not even going there concerning all the accesseries that come with the Komodo. 2 grills, the heat diflector, ready for the rotesserie, polder ready, guru ready, I mean come on Dennis, I need SOMETHING to doooo! I start therapy next week and I think I will bring her some rotisserie chicken!! Steve

more pics!! here are some pictures of the Bird itself....Ya Baby!!! Also pits of my sons girlfriend chowing down....

Thas right.. I am speechless!!! O my God..... The basket arrived today, the set up from Dennis arrived on wednesday and today was the first time I used it. I fired up the Komodo and achieved a temp of ap 325 degrees for 1hour and 45 minutes. Internal temp at 165 degrees Finished off the chicken with a temp of 500 for app 2 minutes to crisp up the skin. My crew ( who by the way doesn't not care for smoked flavor) absolutely loved it!! Chicken was VERY moist, great flavor and my son's girlfriend loved it also!! As you can see by the pictures I got approval form 'Ting" my cat ! Dennis, as you know my experience goes back to the original Kamado days as a dealer here in New Orleans, my first post reflects my true expressions as to what you have done with your creative, innovative designs with the "kamado" cooker. I am truly left speechless.... Kudos, Dennis! Net time you are in New Orleans, I will take your family to one of New Orleans Finest restaurants, your choice!! P.S. Don't forget Jazzfest, last week of april, first week of May every year; On of the best reasons to come her besides the food! Steve

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David, I just got my parts from dennis and the basket will be delivered on friday. So you used 325 for 2 hours and the bird looks great!! I was curious as to what temp to use as chickens benefit from a high temp in the beginning of the cook and a slow temp to finish them off. Crisp skin, moist insides.... I think I will try my first "roto" on sunday for the Saints Game!!! Go Saints!!!! Steve

Jason, they are 20# bags. The minimum is 30 bags at a time. I generally will sell some to my buddies and keep 10-15 bags for myself. steve

this has nothing to do with the Komado....trust me! This receipe origionates from a restaurent in New Orleans called Pascales Manales... But I have taken my own spin on it. 5-6 lb 10/12 count shrimp, heads on! 1/2 lb butter ( didn't say it was healthy!) 3/4 cup oil 3 tb coarse fresh ground pepper 3 tb papricka 5 tb chopped garlic 6 6" sprigs of fresh rosemary salt to taste 1/4 lb butter Combine oil and butter in a pan and heat over medium heat. add garlic, papricka, and rosemary SIMMER over low heat for 15 minutes... be sure it is LOW heat. let rest. in a large roasting pan, add ingredients and shrimp and saute' over meium heat stirring,shaking pan until shrimp turn pink. Shrimp are done when the heads seperates on the top part and releases the fat inside. Add the aditional butter and over medium heat, and shake the pan until he buter emulisifes ... adjust salt let rest for 10 minutes. serve with plenty of french bread for sopping.

I do still use the BGE for grilling chicken breasts ( this crowd loves them!!!) but the Komodo is just truly overwhelming sitting side by side.....Go Dennis!!!

sure. come on down. There's plenty of leftovers! steve

I buy Cowboy direct from the manufacture and from them with the shipping for a pallet of 30 bags comes to under $10.00 per bag. If you are interested,I will give you my contact person by e-mail steve

The one reason I can't leave New Orleans is the FOOD!!! I am sooo spoiled! Last nite my step-son was going back to LSU so I cooked him fried soft shell crab with garlic-rosemary roasted potatoes and a ceasers salad ( from scratch--not that bottled dressing!). Life IS good! Tonite it is cream of garlic soup ( thanks susan spicer of Bayonas), smothered cabbage with creole sausage. and pecan encrusted fresh flounder fillets with a lemon/caper sauce. Ya Baby!!! Steve

I live in metairie right by Lakeside and the causeway. We had no water in out house thank god, we were some of the lucky ones! Crawfish that far away are going to be both expensive and generally awful! Chinese crawfish have hit the market here pretty bad, the price is 1/2 the price of local crawfish but they are truely tasteless. If you are looking for a little taste of new orleans, haydels bakery, www.haydelbakery.com/cakes.htm will ship kingcakes nationwide. They are definately the best in the area. Also Jacobs www.cajunsausage.com, out of LaPlace will ship andouille, smoked chicken, tasso and much more. i feel they offer the best product and the most reasonable prices. Hope this brings back some good memories! Steve in New orleans! GO SAINTS!!!!!!

actually i use both of them. The bge works great for small "cooks" but the Komodo is truely an incrediable pleasure to use..... like my step son says..."what a beast!!"""

Ya the wife's planted on on the lot next to us. what evea!

oh oh.. wow, kind of like a BIG picture!! what happened?

Well, here they are, side by side....aahhh. Poor bge...its ok... maybe one day you can grow up and be a BIG ceramic cooker just like papa!

After watching the Saints win in the superdome last nite ( Go Saints!), I needed a nice and easy cookout! Cooked some chicken thighs earlier, now i have a small slab of 3 1/2 down ribs on. probably won't have pictures though with this crowd!

Ya, you are right! I will try to work on that soon!!