Beef Ribs-First Cook On Ultimate 23, WOW!!!
Komodo Kamado » KK Cooking
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3d ago
Fired up a couple of BMS 7 Wagyu Beef Ribs: 6 hour smoke at 250 with 1/2 basket of CoCo Char using Hickory & KK Coffee Wood for smoke...What shocked me most was once it was fully heat soaked, I actually ended up just using smallest intake hole "only" and top vent just barely open to maintain 250 degree temp and it did "not" budge the entire cook and nearly all the CoCo Char is still in there and some pieces hadn't even needed to light?-if this thing were any more efficient it would likely become self-sustaining like a nuclear pile, lol. These were easily the best, juiciest and most flavorf ..read more
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Coleslaw from Texas Monthly mag....
Komodo Kamado » KK Cooking
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1w ago
Perhaps of interest, and from one of my favorite periodicals (I subscribe only to Texas Monthly, Esquire, and the NY Times)..... https://www.texasmonthly.com/recipe/mimsys-crunk-coleslaw/   Daniel Vaughan is a gem, BTW ..read more
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My cook today.....
Komodo Kamado » KK Cooking
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1w ago
Well, it has been a long time since I have visited the Forum, and even longer since I have posted, but yes, guys and gals, I am still alive and cooking. So, my best friend is coming in from Baton Rouge tomorrow for the week, and although Lee and Debbie love barbecue, he doesn't have a smoker and doesn't want to do it himself, so I am going to send him home with probably at least a whole pork shoulder, cut into serving sizes, vaccum-sealed and frozen. Happily, it reheats rather nicely, and especially since it is in a vacuum package already, sous vide is the preferred method. I got the smoker al ..read more
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Nigerian Suya
Komodo Kamado » KK Cooking
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2M ago
As an emigrant from my home country and an immigrant here in the UK, I find that street food is one of the things I miss the most and love to eat when I get to go back to Nigeria.  Cooking suya on my KK has been a dream cook for a while but I have been nervous about not getting it right.  Thanks to you all pushing and encouraging and trying it out yourselves, I finally got around to making my own suya tonight.   For the back story see this thread for the weirdest segue from marmite to Nigerian cooking:  Today's cook started with the suya rub that my father, who is vis ..read more
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Uneven fuel burn?
Komodo Kamado » KK Cooking
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3M ago
KK Team   Has this happened to anyone else.  This uneven burn has happened on my last two cooks. This pic was taken after a 5 hour indirect cook.  For today’s cook I let the pre burn go past my target cooking temp to attempt a more complete light.  Then dialed it down during 1 hour heat soak.  I do lite in 3 areas in the basket.  TIA ..read more
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Jerk Chicken
Komodo Kamado » KK Cooking
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3M ago
In between bouts of rain and sunshine, and with a bunch of decent sport on the tv, today was jerk chicken day. Marinaded overnight in Kenji's jerk chicken marinade recipe, then cooked high in the dome on a bed of bay leaves and allspice berries at 200C until more or less done, then charred on the main grate to get the skin crisp. Handful of bay leaves and allspice berries thrown on the fire every 15 mins to get the right smoke profile for jerk. Served with rice & peas and corn on the cob. 2 photos: most of the way through smoke to show the bed of leaves, and the finished tray of chicken ..read more
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ALUMINUM FOIL FOR GRILLS
Komodo Kamado » KK Cooking
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6M ago
Aluminum foil for grills refers to aluminum foil that is specifically designed and recommended for use on grills. It is a heavy-duty foil that is able to withstand the high temperatures and direct heat of grilling without tearing or melting. Aluminum foil for grills is commonly used for various purposes, including: 1. Grilling and cooking: It can be used to wrap food items, such as vegetables, seafood, or delicate meats, to prevent them from falling through the grill grates. The foil helps retain moisture and flavors while protecting the food from direct heat. 2. Easy cleanup: Placing aluminum ..read more
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Cantonese Roast Duck
Komodo Kamado » KK Cooking
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10M ago
First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again   ..read more
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Dizzy Pig store
Komodo Kamado » KK Cooking
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11M ago
For all who visited the great Dizzy Pig store in northern Virginia ... it is time to weep.  Not only did they move, but they totally changed their operation.  I loved going to Dizzy Pig because it was like going to the BBQ candy store.  They moved to a facility about two miles away but they are not carrying all the cool BBQ toys and various charcoal brands.  Instead they are concentrating on the production of their rubs and spices which they produce there.  They do have limited stocks of upscale Victorinox knives and things, but most of the front part or sales area of ..read more
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Dennis' Procrastination Video - August 2023
Komodo Kamado » KK Cooking
by
11M ago
Dennis, Great video.  Very informative and well done.  Looking forward to viewing the next ones.  Don't forget to do one on the basics of lighting the fire and controlling temperatures for various type of cooking, i.e. stakes, roasts, brisket, chicken, fish, veggies, rotisserie cooking, pizza, searing and bringing temps down [or up] from searing, etc., etc.  We realize our recipes will tell us the temps, etc; but show us how to get to and maintain those temperatures.       djami - Virginia ..read more
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