teddysurf Posted November 26, 2011 Report Share Posted November 26, 2011 Re: Everyday Misc Cooking Photos w/ details Thanks a lot Loquiter! Temp settled in at around 70 deg with the outside temp being around 65 deg. I took a small taste test and I thought it might be a little strong, I am told it will mellow. I will pass along the final results. Thanks for the encouragement... Hey Camel City, Thanks very much for posting this. I suspect by now that you've sampled the cheese after it mellowed a while next to your favorite beer! Any chance you could provide an update on your results? I'm definitely intrigued to give this a try and would be interested to hear your thoughts on your batch and any changes you might make for next time. Thanks in advance! Quote Link to comment Share on other sites More sharing options...
quedog Posted December 12, 2011 Report Share Posted December 12, 2011 Re: Everyday Misc Cooking Photos w/ details There's not much being posted on the forum today so I'll jump in. I cooked some chicken breasts using of LarryR's roadside chicken recipe: http://www.komodokamado.com/forum/vi...hp?f=23&t=2891 It was very tasty: Quote Link to comment Share on other sites More sharing options...
Saison Posted December 25, 2011 Report Share Posted December 25, 2011 Re: Everyday Misc Cooking Photos w/ details Leg of lamb, slow roasted at 200-235 for a few hours, then cranked up to 450 to finish at 155. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 27, 2011 Report Share Posted December 27, 2011 This should be amusing... n67031 Let's party! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 13, 2012 Report Share Posted January 13, 2012 Paella Chicken, shrimp, chorizo, asparagus, peas, red peppers. Of course the usual onions, garlic, tomatoes and such too. I used brown rice, so I had to par-cook the rice in stock along with the shrimp shells, and a bit of toasted saffron for about 25 minutes. That way I could add it to the paella and treat it as white rice as far as cooking time/liquid required. Quote Link to comment Share on other sites More sharing options...
qundoy Posted January 16, 2012 Report Share Posted January 16, 2012 Re: Everyday Misc Cooking Photos w/ details bread and pizza Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 10, 2012 Author Report Share Posted February 10, 2012 Re: Everyday Misc Cooking Photos w/ details Fridge meat.. I smoke up a chicken and pork loin on a regular basis to have the meat in the fridge for snacking and salads.. More Piggy loin for sammies.. This is the third shoulder I've brined with a 3% salt solution in the last two months.. no nitrates. But this time I boiled two big hand-fulls of chipotle with the brine.. gave the ham a great warmth! Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 10, 2012 Report Share Posted February 10, 2012 Re: Everyday Misc Cooking Photos w/ details Dennis, that chicken has a real browning to it, making look like you cooked at high temperature? Or is that colour just the result of smoking at low temperature, with smoke going for a long time? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 11, 2012 Author Report Share Posted February 11, 2012 Re: Everyday Misc Cooking Photos w/ details Dennis' date=' that chicken has a real browning to it, making look like you cooked at high temperature? Or is that colour just the result of smoking at low temperature, with smoke going for a long time?[/quote'] I warm up the birdy first and then throw it into the freezer with icepacks on the breasts for 10 minutes.. This gives you a room temp core but chills the breast and outside.. (Let's me smoke longer without actually cooking the bird.) I put it into the grill at smoking temps for about 40 minutes, I then bring the grill up to about 325ºf (162ºC) until it hits 145-150ºf (147ºC) I then crank it up about 400ºf (200ºC) until it hits 160ºf (71ºC) and pull it. The bird's temp will float up over the required 165ºf (73ºC) While she agrees it's completely cooked and there is no blood in the joints, my wife Sai likes her chicken meat "more firm" and compares KK roasted chicken to sushi texture (read very moist and tender) So I often bring it up another 15-20ºf for her.. a 190º bird will have more of a grilled texture than roasted but still be very moist and juicy. If I have time I brine 24 hours in a very chipotle infused 3% brine.. Gives the meat a warm little zip *At a cooking temperature between 300 and 350 degrees F it takes a chicken around 20 to 30 minutes per pound to cook. **The best place to put the thermometer is into the thickest, densest part of the chicken. I place it just between the breast, the leg, and the thigh. ***Chicken fat's smoke point is also 400ºf (200ºC) Quote Link to comment Share on other sites More sharing options...
Bob-oHIo Posted March 14, 2012 Report Share Posted March 14, 2012 Re: Everyday Misc Cooking Photos w/ details Roadside Chicken sounded just too good to not try, this is my third cook on my new KK (Sorry no photos of the pizza's or ribeye's! - EXCELLENT!) The chicken turned out great, I'm sure we will be having this again! Quote Link to comment Share on other sites More sharing options...
Cookie Posted March 15, 2012 Report Share Posted March 15, 2012 Re: Everyday Misc Cooking Photos w/ details Lookin' good...nice work. Quote Link to comment Share on other sites More sharing options...
Bob-oHIo Posted March 15, 2012 Report Share Posted March 15, 2012 Re: Everyday Misc Cooking Photos w/ details Thanks Cookie, I've cooked on a variety of charcoal grills for forty+ years and I'm amazed at the moisture this chicken held on the KK. The ease of use is amazing. Should have "moved on up" years ago! Bob Quote Link to comment Share on other sites More sharing options...
Tucker Posted March 15, 2012 Report Share Posted March 15, 2012 Re: Everyday Misc Cooking Photos w/ details excellent looking chicken there. Ya, love to cook the chickens like that.... I usually use tsunami spin from dizzy Pig on ours. Quote Link to comment Share on other sites More sharing options...
Bob-oHIo Posted March 15, 2012 Report Share Posted March 15, 2012 Re: Everyday Misc Cooking Photos w/ details Tsunami Spin.....Looked it up......sounds good, will have to try it! Thanks Quote Link to comment Share on other sites More sharing options...
mk1 Posted March 20, 2012 Report Share Posted March 20, 2012 Re: Everyday Misc Cooking Photos w/ details Fresh Wahoo (Ono) from the docks today. 2 big filets....about 4 pounds. about 15 minutes as the temp rose from 325 to 500....just a little olive oil salt pepper and garlic Quote Link to comment Share on other sites More sharing options...
fcnich Posted March 22, 2012 Report Share Posted March 22, 2012 Re: Everyday Misc Cooking Photos w/ details Ok i am gonna have to google this, i have no idea what it is!!! Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 22, 2012 Report Share Posted March 22, 2012 Re: Everyday Misc Cooking Photos w/ details It's a big gamefish, looks kind of like a barracuda or a king mackerel. Very long and slender. Fun to catch and tasty too! In the lower 48 we call them wahoo, in Hawaii they go by the name ono. I caught one in Maui once and had it cooked that night at Mama's Fish House. Some of the best I ever ate. Quote Link to comment Share on other sites More sharing options...
slu Posted March 22, 2012 Report Share Posted March 22, 2012 Re: Everyday Misc Cooking Photos w/ details I use to catch them down in Cabo; they are wonderful to eat. Quote Link to comment Share on other sites More sharing options...
mk1 Posted March 22, 2012 Report Share Posted March 22, 2012 Re: Everyday Misc Cooking Photos w/ details they are one of my favorites..... This one had filets that measured 23 inches exactly!!!! May need a 32 inch KK soon.... Quote Link to comment Share on other sites More sharing options...
mk1 Posted March 22, 2012 Report Share Posted March 22, 2012 Re: Everyday Misc Cooking Photos w/ details spatchcock chickens 3.5 pounds each, one salt and pepper, one salt pepper, paprika, cayenne, worchestire powder 375 dome temp for 1 hour to 160 breast 180 thigh Quote Link to comment Share on other sites More sharing options...
