Oh. My.
Kamado Grills
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- #277
Nice..
Baby backs today
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- #279
Those got a long way to go brother.
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Ready to carve
Just put it there, it came out really yummy
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- #285
At Costco right now
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That is a great price...definitely going this route for my next grill.
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- #287
Yeah it is and it looks pretty solid.
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Looking at reviews now...most seem to be positive. Others have quoted that the bottom door tend to let air draw in and temps are hard to keep consistent.
I really want to get away from always having to resort to gas and the Komodo style grills have definitely been a ponder for some time.
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- #289
You should pull the trigger on one dude. They're fantastic
it ain't gas, but once you get the hang of it you can keep the temp pretty consistent. just monitor it, and make sure you're cleaning the soot out. the flavor is unreal from a kamado, better than gas and better than weber in my opinion. i have a vision grills kamado which is by no means high end but i love it.
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- #291
I have a Kamado Joe and decided between that and Vision. Both outstanding. Once you have one going back to another grill is near impossible
last night of bachelordom before the family returns tomorrow. what should I grill tonight? can't do low and slow since I probably won't start until 8 or 8:30. open to pretty much anything other than seafood. wudduyathink?
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- #293
Blackened Shrimp skewers with a bourban glaze.
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- #295
And the kamado imparts the perfect amount of smoke. I do those and right before done, throw on some Naan flat bread with the same glaze on there.
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- #298
1/2 cup brown sugar
1/4 cup plus 2 tablespoons bourbon (I use Makers Mark
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1/4 cup chopped green onions
2 to 3 cloves garlic, minced
1.5 lbs of Jumbo Shrimp
2 tablespoons Kerigold butter (if no kerigold, sub regular butter)
Kosher salt and freshly ground black pepper
Combine brown sugar, bourbon, olive oil, soy sauce, green onions, and garlic in a medium mixing bowl and whisk thoroughly. Add the shrimp and stir to coat. Chill for 30 minutes to 1 hour, turning occasionally.
Place skewers in water (if wood) for about 30 minutes and then put shrimp on each without having them touching so they can lay flat.
A couple of minutes on each side and you are golden. Take 1/4 cup of marinade and put in skillet to heat and add 2 tbs of bourbon and a small pad of butter. Heat until sizzling and pour over the top of shrimp once plated.
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- #300
I run mine at about 500 for this.