Smoked Strip Steak By Steven Raichlen | Komodo Kamado
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- เผยแพร่เมื่อ 22 เม.ย. 2019
- Steven Raichlen smokes New York strip steak on a 23" Ultimate Komodo Kamado Grill.
➡️➡️ komodokamado.com
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Are you someone who appreciates fine quality, insists on having the best of the best and won’t compromise when purchasing equipment?
Someone who understands great design and wants something beautiful when they look out on their deck?
Then a Komodo Kamado is for you.
I’m Dennis Linkletter, founder and creator of Komodo Kamado grills.
We know our grills are not for everyone - and that's ok.
If a high quality, super grill seems ridiculous to you...there are many.. much more “main stream” glazed-pot kamados on the market.
Some people claim Komodo’s costly features and components are outright lavish and extravagant... and they’re right.
Does a grill really need high-tech insulation or CNC laser cut components? Absolutely not.
On the other hand, if you value overkill and unsurpassed performance…. and think that a ceramic grill with 128 lbs of 304 stainless is awesome...
We are building grills for you.
And… You’re going to love… pulling the latch trigger and watching the massive lid open unassisted, and then closing with just a tug of your finger.
You’re going to love feeling the heft.. of the 3/8” stainless steel grates.
You’re going to love... The mechanical components that are CNC laser cut from brushed stainless then digitally folded and tig welded.
You’re going to love the performance.. that three different types of insulation give you... One basket/16lbs of charcoal at 235º will burn for 85 hours.
Not a lotta airflow to dry out your meat there..
Oh and most of all… you're going to love hearing...
The ooh's and ahh's when your friends and family taste the food you’ve cooked!
Yes total Overkill but absolutely necessary…
Because, we build the finest grills possible.. no expense spared.
Because.. we build a grill so user-friendly that using it is actually intuitive.
Because… we make every component from the finest materials available and use the best methods of fabrication.
That’s what you’ll get with our grills.
But you also get much more…
The more is something no other company can or will give you...the more is me.
I’ll be there with you every step of the way from choosing the right grill and accessories, getting it delivered to your door and if you’re a first time chef I’ll even walk you through your first cook.
Purchase a Komodo Kamado grill and you'll get a bit of me with every grill shipped.. a grill that you will treasure as a family heirloom, a grill that will produce great food for a lifetime.
If you're still reading ... you're probably the person I have in mind when I build these grills.
So… does a Komodo Kamado Grill sound great?
Give us a call…you won’t get a call center. You’ll get me..
Let’s discuss how I can help you get cooking on one of my masterpieces.
Call me at +1 (888) 789-3306. - แนวปฏิบัติและการใช้ชีวิต
I made this recipe for a special family occasion. Hands down this was the best thing my smoker ever made. Thanks for sharing!
I have been trying to remember your name for a couple years so i could try and see if you were on youtube. I have missed your fantastic teaching & food porn since I last saw your PBS show. I am thrilled to happen across this video after missing a few years! Wonderful to see your cooking & your ranch again!!!
I clicked an add. And saw these were like $10,000! 😮
Amazing how they set up the camera angles so you don't see the second probe cable being squished, crunched, smashed by the KK's gasket which is not a very clean way to use the KK. You can get 2 probes through the grommet on the side without issue.
Looked delicious.....love the Komodo Kamari!!!!
love this grill.
The perfect grill for time share owners
🤣🤣🤣🤣🤣🤣🤣🤣
That looks amazing!
The probe port on your KK can accommodate both probes so you don’t close the lid on the wire
Looks good !!
Unreal
Love all the different grills he uses. #living vicariously
Bman 1970 that thing is $10k no bs😂
Nah.. That's a 23" Ultimate it runs $4260 - $4,400
What brand of remote thermometer are you using?
Why didn’t you let the steak rest before carving?
Not as important if you are doing a reverse sear.. also it's TV time.. ;-)
When you do a reverse sear like this, the rest actually happens while you're waiting for the fire to get hot enough to sear. The whole point is that you eat it hot from the sear; there's no need to rest after the sear if it comes up to your desired temperature.
Over price
How to screw up a good steak. This guy is nothing but an actor following a script.
Haaaa, you really are a stupid person. Haaaa