Tyrus Posted January 27, 2019 Report Share Posted January 27, 2019 Some real nice lookin cooks there from Alimac,Steve, and Mac...good show and video. Like the knife Mac seems you should be in a Burmese jungle with that tool. One suggestion if you prefer the ax...grab an old set of tongs to hold the wood, keeps the the little piggies safe from danger 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 27, 2019 Report Share Posted January 27, 2019 Actually this thing cuts much better than a hatchet but that is a great idea about the tongs. Thanks for that tip. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 27, 2019 Report Share Posted January 27, 2019 Super looking cooks, all! @Aussie Ora - lamb and snags - perfect!!! Oh, and a few beers, too! LOL!!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 27, 2019 Report Share Posted January 27, 2019 Boneless beef ribs are smoked and into the sous vide bath @138F for 2 if not 3 days. 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 27, 2019 Report Share Posted January 27, 2019 Interesting treatment of the ribs @MacKenzie - boneless and then sous vide AFTER smoking. Looking forward to seeing the end game. In the meantime we will savour @alimac23 and @Steve M's sausages! 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 27, 2019 Report Share Posted January 27, 2019 (edited) The Costello Cheese is smoked, vacuum sealed and it will rest for weeks if not months (and out of sight). Edited January 27, 2019 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 28, 2019 Report Share Posted January 28, 2019 T-bone steaks for dinner. . .Outback Kamado Bar and Grill 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2019 Report Share Posted January 28, 2019 Aussie, I can see that juicy goodness in your pix. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 28, 2019 Author Report Share Posted January 28, 2019 On 1/23/2019 at 9:13 AM, tony b said: Snow, bah! Can't let a bit of snow keep you from grilling. The forecast was wrong (surprise!) and the snow storm didn't pan out this afternoon (we'll see if the overnight snow will be a make-up for the afternoon!) Fired up the KK to do a Mojo marinated pork tenderloin. Keep on grillin'!! I just noticed that this grill is chugging away at 325ºf and the snow of course is not melting! That's an ad for KK insulation.. 5 Quote Link to comment Share on other sites More sharing options...
jonj Posted January 28, 2019 Report Share Posted January 28, 2019 10 hours ago, DennisLinkletter said: I just noticed that this grill is chugging away at 325ºf and the snow of course is not melting! That's an ad for KK insulation.. There is (was?) a picture in the gallery on the retail KK site which shows a 23 cooking at around 350°F with at least two inches of snow (unmelted) on the dome. Although I had finished a fair bit of research about the grills by then, that was the deciding point of purchase for my first Komodo Kamado. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2019 Report Share Posted January 28, 2019 My spicy breakfast, pepper and chili on the egg and cumin on the honey on the toast to balance out some of the sweetness, and a side of tasty KK bacon. 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 28, 2019 Report Share Posted January 28, 2019 Jerk shoulder of lamb for Sunday lunch yesterday. Smoked/slow cooked for about 7 hours. Served with a side order of rice and peas (red rice and white beans) and the most divine squash and mango dish. Here is the recipe for the squash dish: https://www.bbc.com/food/recipes/jerk_lamb_with_chilli_14546. You know you want it... 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2019 Report Share Posted January 28, 2019 (edited) Tekobo, everything is looking delicious and it seems you even have a nice smoke ring on that lamb. Edited January 28, 2019 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 28, 2019 Report Share Posted January 28, 2019 @DennisLinkletter - you need your glasses checked, son! That thermometer is reading 240F. LOL But the basic point is the same - so well insulated that snow falling on it during a cook won't melt! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 28, 2019 Author Report Share Posted January 28, 2019 10 minutes ago, tony b said: @DennisLinkletter - you need your glasses checked, son! That thermometer is reading 240F. LOL But the basic point is the same - so well insulated that snow falling on it during a cook won't melt! Argh.. Yes on my computer I can now see that.. could not on my phone and so I assumed the thermometer was sitting straight.. Thanks for the head's up! Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 28, 2019 Report Share Posted January 28, 2019 3 hours ago, MacKenzie said: Tekobo, everything is looking delicious and it seems you even have a nice smoke ring on that lamb. Thanks Mac. The smoke ring was an unexpected bonus. I did have a plated shot but I noticed the skid marks from launching the lamb onto the plate and declined to include the picture in my post. Your plated pix always look sooo good. Jealous. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2019 Report Share Posted January 28, 2019 More important to have a tasty meal than a nice pix. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 28, 2019 Report Share Posted January 28, 2019 I made some homemade spaghetti today, this time I upped the amount of ground wheat berries just a little, almost 50% of the flour was fresh ground Durham wheat berries. I planned to sieve the flour but forgot, tasted awesome anyway. KK meatballs, bought sauce and fried mushrooms topped the meal off. 3 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 29, 2019 Report Share Posted January 29, 2019 7 hours ago, tony b said: @DennisLinkletter - you need your glasses checked, son! That thermometer is reading 240F. LOL But the basic point is the same - so well insulated that snow falling on it during a cook won't melt! That is pretty incredible. I have had people ask me about how it held temps in the winter and it seems like a ridiculous question until I stop to remember what every other grill I have ever owned was like. The kk is effortless. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 29, 2019 Report Share Posted January 29, 2019 Jerk shoulder of lamb for Sunday lunch yesterday. Smoked/slow cooked for about 7 hours. Served with a side order of rice and peas (red rice and white beans) and the most divine squash and mango dish. Here is the recipe for the squash dish: https://www.bbc.com/food/recipes/jerk_lamb_with_chilli_14546. You know you want it... Looking good ,nice recipe glad they told me not to puree the lamb lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
