Looking good, Bruce and Frank!
I hope every weekend in this thread is booked up with smoke pics.
Here is a link to the web site: http://www.komodokamado.com/
and a couple of reviews by the Naked Whiz: http://www.nakedwhiz.com/productreviews.htm
"For unto us a child is born, unto us a son is given" IS 9:6
I'm disappointed that no one has even asked a question about my Pit Bull. It can be added to any wood or charcoal burning grill.
Oh, this Twinkie thing, it ain't over yet. -Tallahassee
The fan is variable speed. You close the dampers to the point that the fire would slowly go out. The fan overcomes the resistance. As the grill comes up to temp the fan slows down.
Since you aren't wasting heat out the exhaust stack your wood can last twice as long.
I added the fan switch so that it won't flare up as you check the meat, but leaving the fan on with the lid open makes the wood light much faster.
Bob Dylan Salutes the 2013 Sabbatical Members
It is the first long weekend of not quite summer here in Canada. Folk are headed to cottage country to open up but for my wife and I it was time to treat ourselves to a nice grilled meal over a charcoal fire. My gas BBQ has a charcoal basket that I don't use often but for this nice boneless rib steak I decided to go somewhat old school. Just a bit of olive oil and very little Montreal steak spice. Man did it ever come out perfectly. Medium on one half and medium rare on the other. The Thermapen I picked up on a tip from Jim a couple of months ago let me get the steak off before it was overdone. It is amazing at how quickly the temperature climbs from 120 to 140 . . .gotta watch like a hawk for sure.
When I use gas I always have the lid down. With the charcoal the grill is far far hotter and open lid is the way to go. (Especially if you are grilling veg at the same time as you will end up with grey soot covered veg. I know because I've done it.)
Here is a set of pictures . . .
Need help? Ask a Mod
Please help support Badger and Blade.
I got these new flat skewers today and had the urge to use them right away... Regularly I use a hibachi, but was thinking of construct a quick fire pit with bricks to mimic the Brazilian churrasco. But suddenly my wife suggested to use an empty pot O.o so I measured and it was just perfect! Man, I do love my wife!
Got rump cover, little smoked sausage and onions. Set the coals on fire and put in water some mesquite chips. The results were AMAZING, I used just coarse salt and the flavor was out of this world...melt in the mouth like butter.
So now I present to you: PICANHA!
Last edited by rvmx; 05-20-2012 at 09:43 PM.
Some recent shots from the grill...
Fire roasted eggplant rollatini with peppers, beets, and onions:
First attempt at grilled pizza:
Bourbon brined chops:
And leftovers the next day:
Chicken, peppers, and tomatoes for quesadillas:
And the quesadillas themselves
Tequila lime shrimps:
and same shrimp with Lemon Orzo salad:
Last edited by Reckoner; 05-22-2012 at 04:20 AM. Reason: spelling
You guys have been hitting it out of the park!
This is turning out to be one of my favorite threads on B&B. Great job guys.
Jim P. - St. Petersburg, FL
ackvil (at) badgerandblade.com
Any questions? Just ask! Since I may not read all of the posts feel free to PM or Email me.
"Winning is like shaving - do it every day or you wind up looking like a bum."Jack Kemp
“Be a gentleman at all times. Shine your shoes, shave every day, be considerate of others, and don't chew with your mouth open.” Words of advice from my late mother.