mhzeman Posted September 29, 2015 Author Report Share Posted September 29, 2015 Thanks MacKenzie on the searing advice - I never really thought about just getting the fire going instead of the whole KK. Should definitely save me a few bags of charcoal a week (especially with the rate I have been cooking on it!) Over the weekend, I tried a couple of pizzas and have to say they were the best I have ever made. A few years ago, I got a little obsessed and made pizza two or three a week for about 6 months, usually in the oven but often in the BBQ and can tell you that none compared to the texture when cooked in a KK. It is essentially a pizza oven in terms of its heat characteristics and being able to heat the stone to 500 then quickly increase the air them temp to 600 provided a perfect crust and toppings. Can't wait to do it again. Of course I had to do ribs as well. I have been doing them for years on a Traeger and always thought they were great, but they seemed a bit over-smoked and not as juicy as I would like. The ribs on the KK were very different. I used some apple and hickory chunks that definitely gave a nice wood flavor, but it wasn't overbearing. More important, they retained nearly all their moisture even though I cooked them at a higher them than I had previously. The thing I love most about the Komodo Kamado is its ability to be flexible - both in terms of temperature and in terms of flavor. Low and slow? No problem. Incredible high heat? Easy done. Smokey? Absolutely. Clean flavor with just a hint of wood? It can do that too. I can't say that i have it all completely figured out yet, but I can say that I am really enjoying the process and the family has certainly been eating very good this week! Thanks again, Mike Zeman 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 29, 2015 Report Share Posted September 29, 2015 Well said Mike. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 29, 2015 Report Share Posted September 29, 2015 Mike, sounds like you are really enjoying the new KK. Great to hear. Benton Quote Link to comment Share on other sites More sharing options...
mhzeman Posted October 21, 2015 Author Report Share Posted October 21, 2015 I finally ordered the rotisserie (after a whopping 2 weeks of owning a Komodo) and love it! I did 2 chickens the other night and the flavor was unreal. So I was excited to do a pork loin. But I also was tempted to do ribs on a rotisserie. Then it hit me - why not wrap a pork loin inside of baby back rips and throw them on the rotisserie? I'm sure someone has done this before, but I don't recall ever seeing it in any of my BBQ books and wasn't quite sure how to tackle it. So i put 3 racks of baby backs around a large pork loin, tied it all together, trimmed it and wrapped the ribs around the end. Then put it in the rotisserie at 325 for about 3 hours. The result was amazing and definitely something I will do again. Kinda the best of both worlds - pork ribs and thick pork meat flavored by the bones. Not bad for a Tuesday night The orange gloop next to the meat doesn't look that great, but was actually sweet potatoes that i cooked for an hour in the charcoal then mashed with pecans, butter, maple syrup, cinnamon, cayenne pepper and salt. I've never really liked sweet potato, but when charred in the coals, they are incredible! BTW - have I mentioned that I love my Komodo Kamado? 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 21, 2015 Report Share Posted October 21, 2015 Oh yeah, pork city! That looks like an idea I just have to try. And I too found out that sweet potatoes on the Komodo take on a different taste and texture. Great meal you have there! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 21, 2015 Report Share Posted October 21, 2015 Neat idea. Thanks for sharing. That sure does look like a log of porky goodness. Benton Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 21, 2015 Report Share Posted October 21, 2015 Looks really good and I love sweet potatoes so I'll takes seconds on the orange goop. That would feed my family of 3 for a few days. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 21, 2015 Report Share Posted October 21, 2015 Great looking pork and rib roast. Glad you are enjoying the roti as much as I am. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 21, 2015 Report Share Posted October 21, 2015 A new variety of fatty!! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2015 Report Share Posted October 22, 2015 No, Doc, a new variety of porchetta - instead of wrapping the pork roast in a skin-on pork belly, he did it with ribs - INGENIOUS! Hat's off mhzeman! I am soooo stealing that idea! Quote Link to comment Share on other sites More sharing options...
kjs Posted October 26, 2015 Report Share Posted October 26, 2015 Looks really good and the roti is great. Quote Link to comment Share on other sites More sharing options...
ColoradoRick Posted August 2, 2016 Report Share Posted August 2, 2016 On 10/20/2015 at 9:23 PM, mhzeman said: I finally ordered the rotisserie (after a whopping 2 weeks of owning a Komodo) and love it! I did 2 chickens the other night and the flavor was unreal. So I was excited to do a pork loin. But I also was tempted to do ribs on a rotisserie. Then it hit me - why not wrap a pork loin inside of baby back rips and throw them on the rotisserie? I'm sure someone has done this before, but I don't recall ever seeing it in any of my BBQ books and wasn't quite sure how to tackle it. So i put 3 racks of baby backs around a large pork loin, tied it all together, trimmed it and wrapped the ribs around the end. Then put it in the rotisserie at 325 for about 3 hours. The result was amazing and definitely something I will do again. Kinda the best of both worlds - pork ribs and thick pork meat flavored by the bones. Not bad for a Tuesday night The orange gloop next to the meat doesn't look that great, but was actually sweet potatoes that i cooked for an hour in the charcoal then mashed with pecans, butter, maple syrup, cinnamon, cayenne pepper and salt. I've never really liked sweet potato, but when charred in the coals, they are incredible! BTW - have I mentioned that I love my Komodo Kamado? This is just BAD ASS! 2 Quote Link to comment Share on other sites More sharing options...
twharton Posted August 10, 2016 Report Share Posted August 10, 2016 You are a genius! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 10, 2016 Report Share Posted August 10, 2016 Thats thinking outside the box. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted August 10, 2016 Report Share Posted August 10, 2016 What twharton & Tony said! Quote Link to comment Share on other sites More sharing options...
