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I am posting this early in case July gets away from me for the challenge. We hosted two other couples for a konro cook this evening. Kiddos had a popcorn-powered movie night in the house while we had a wonderful meal on the deck. 

 

Prep began in the garden, pulling the year's first shi####os. I no longer have to worry about supply here. I have five healthy plants that are clearly going to make summer and fall a wonderful time.

 

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The into the kitchen, for seemingly endless prep. I feel like I have finally figured out how to properly butterfly wing flats, and now it is both easier and faster. I am still learning how to skewer them.

 

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No griddle this evening, but the gear is perfect for soaking skewers.

 

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Then time to make tare, which I am starting to understand is the backbone of the chicken parts of this meal. Makes the entire house smell delicious. 

 

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Moving onto the deck, I laid out firebricks (which you can see have other roles in grilling here) to keep from melting the table. I have dreams of custom building a farm style table with a hidden cutout for the konro, but in the mean time, for these dinners, the deck table is replaced with a rectangular Lifetime folder. 

 

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First course, grilled avocado. This is delicious, but I treat it more or less like a tare delivery system. One of our guests intelligently pointed out tonight that if I skewered it in the future in a way where the skewers are never visible in the pit hole, the hole will not leak liquid. For next time!

 

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Then onto asparagus wrapped in prosciutto. This is a fantastically delicious combination and very easy. The smell as the ham gives up fat to the hot charcoal is unreal. 

 

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Next was scallops. If I was smart, I would cook these on the grate, but I risked it tonight, and nothing fell in. Not having the delicate item stick on the grate was a wonderful change. These are so tasty and so easy.

 

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Now time for the KamadoGuru linked cook. We did John Setzler's modified Orange-Honey Glazed shrimp, true to his recipe. This is so fantastically good I think it created a small black hole in my back yard. We took the extra skewers in for the kids and after that they all started cruising the deck for other items:

 

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We then moved on to chicken. First round was thigh meat and garden shi####os. So rewarding!

 

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Next was tsukune. We use all dark meat ground chicken, the recipe from the book "Robata", parboil the meatballs, and then smash them on skewers before grilling. These are so wonderfully good, and as a bonus the children DEVOUR them. Easy recipe and cook, absurdly good result. The only improvement is when I am willing to drive down to Suzuki farm to get the real Japanese green onions. Yum Yum Yum. 

 

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Finally, butterflied wing flats. This is my personal favorite. After watching David Chang et al. cut these and trying fairly often for a couple of years, I think I finally have the cuts down. However, I still have some learning to do about skewering after the cut. I wish there was a class! The cook is relatively easy, and the taste is out of this world. At this point, I cut down whole wings, and save the drumettes for kamado wing cooks. 

 

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One of our guests joked about cooking s'mores on the marabu charcoal since it all seemed too easy. Joke no more. S'mores were had with good laughs and good friends.

 

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Finally, the kamado did play a role! The marabu charcoal can be used for a second cook with no sweat, however I found dousing in water led to mold. So, I use a plancha and a kamado to move and snuff the charcoal. The dome temp with all vents closed usually hits about 350F before backing down. 

 

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holy moly!!! That looks phenomenal!!  Great job with all the prep and the huge variety!  I have no doubt that there wasn't a single morsel left over. Would love to know what went in to that sauce you made.

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This was such an awesome looking cook @gotzero that we landed back in Melbourne at 6am this morning and I went out and bought one of these beauties today! I can’t wait to have a go on it tomorrow! :good:

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3 hours ago, Lydia said:

This was such an awesome looking cook @gotzero that we landed back in Melbourne at 6am this morning and I went out and bought one of these beauties today! I can’t wait to have a go on it tomorrow! :good:

 

You bought a Konro? What size? Can't wait to see what cooks you come up with. 

 

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11 hours ago, ckreef said:

 

You bought a Konro? What size? Can't wait to see what cooks you come up with. 

 

I got the medium one... fairly expensive here in Australia but knowing what I now know about the benefits of the ceramics in the Kamado, there was no way I was going to get a cheaper cast iron one.  I'm having a dozen friends over for my birthday next week and the starter course is going to be skewers with satay sauce, so today am going to try out a marinated vegetable and tofu recipe I found on the internet to cater for a few friends who are vegetarian.  Next week though, I'll do the vego ones on the Kamado and the pork and the chicken ones on the konro.  I'm very grateful to @gotzero for the inspiration and the excellent photography showing the skewering technique using the two longer and skinny bamboo skewers directly over the coals because I can see that they would be easier to turn, and also has the benefit of not having to clean the grates afterwards. yay!!  Another time, for a smaller group, I will definitely be doing this cook, as detailed by @gotzero  .... I've done a bit of browsing on the internet and can't wait to make a Tare. :)

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2 hours ago, Lydia said:

I got the medium one... fairly expensive here in Australia but knowing what I now know about the benefits of the ceramics in the Kamado, there was no way I was going to get a cheaper cast iron one.  I'm having a dozen friends over for my birthday next week and the starter course is going to be skewers with satay sauce, so today am going to try out a marinated vegetable and tofu recipe I found on the internet to cater for a few friends who are vegetarian.  Next week though, I'll do the vego ones on the Kamado and the pork and the chicken ones on the konro.  I'm very grateful to @gotzero for the inspiration and the excellent photography showing the skewering technique using the two longer and skinny bamboo skewers directly over the coals because I can see that they would be easier to turn, and also has the benefit of not having to clean the grates afterwards. yay!!  Another time, for a smaller group, I will definitely be doing this cook, as detailed by @gotzero  .... I've done a bit of browsing on the internet and can't wait to make a Tare. :)

 

This is so fantastically awesome. I have to give all credit to @ckreef, who took the time to pound it into my skull that a nine month waiting list was in fact something I REALLY wanted to be on. I am honored to be part of the KamadoGuru konro chain. 

 

I think you will end up completely falling in love. You might have much better access to the binchotan family than we do, the right charcoal really makes a difference with these. There is something about them that is almost magical. My wife just groans when I buy or mention wanting cooking stuff, and every time we use the konro I hear something to effect of, "you better never get rid of this". 

 

There are a million recipes for Tare. We do not stick to a single one. I would strongly recommend the cook books "Chicken and Charcoal" and "Robata", one for chicken ideas, and the other for everything else. For sauce and proteins, we use the recipes as a guide and just happily wing it from there. 

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I will say there are definitely a few of us on Kamado Guru that have Konro grills. Most of them never post anything but they are out there. 

 

A must watch video for Konro grilling....... 

 

 

 

 

 

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19 hours ago, gotzero said:

 

This is so fantastically awesome. I have to give all credit to @ckreef, who took the time to pound it into my skull that a nine month waiting list was in fact something I REALLY wanted to be on. I am honored to be part of the KamadoGuru konro chain. 

 

 

Oh wow! I feel very lucky that I found a place 30 mins from my place that had 3 in stock, so I didn’t have to go on a wait list! I did buy a 2kg bag of the binchontan but didn’t use it on my test run last night. All in all, it went well with the veggie skewers on my iron bark charcoal last night but am very excited about doing the meats over the binchontan next week! Yay! 

 

I’m blessed that my husband is very supportive of my cooking purchases :) the only annoying thing is that he occasionally bangs on trying to encourage me to start a cooking blog. Lol

 

I will definitely check out the books you suggested. Thank you @gotzero

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