DennisLinkletter Posted April 17, 2015 Report Posted April 17, 2015 Keeping it simple.. Sea salt, fresh ground pepper and dried parsley.. Reverse sear.. Indirect 225º with coffee wood smoke to 128º Pull wrap in foil and let sit about an hour then sear at 6-700º with cross hatches - 3/8" stainless grates on a Komodo Kamado make it easy. Was more than Awesome.. Tell me this is not what Kamado cooking is all about...
mk1 Posted April 17, 2015 Report Posted April 17, 2015 One of my favorite cooks......oustanding job my friend!
MacKenzie Posted April 17, 2015 Report Posted April 17, 2015 Great cook, I like that edge to edge consistency, now I want some beef
tinyfish Posted April 17, 2015 Report Posted April 17, 2015 Dennis you are indeed a Komodo pitmaster. Picture perfect reverse sear.
CeramicChef Posted April 18, 2015 Report Posted April 18, 2015 Dennis - I first saw this on the Facebook post. It looked great there and looks even better on a larger screen. Beautifully done! Kudos to you BIG TIME for this cook. Love that money shot!
ckreef Posted April 18, 2015 Report Posted April 18, 2015 I also want to say that I think it was a very good idea posting that on kamado guru. There are members over there that are contemplating a KK purchase. Posting cooks and occasionally logging on to Kamado Guru will go a long way to getting future customers. People from Primo and KJ regularly post over there so you should too.
