How the Kamado saved Christmas.
The Grand Dame at Christmas My blog header says that it will cover many topics, but so far only scale modeling has come to the fore. It's time to break the mold.* Hence, a Christmas story should be told. The Grand Dame's lonely single oven. For many years, I have been responsible for the protein phase of our Christmas feast. This has typically centered on a standing rib roast of beef, prepared in the manner I first learned from Alton Brown on his Food Channel show 'Good Eats.' While I don't do the whole over-the-top clay flowerpot thing that Mr. Brown espouses, the start-low, finish-high, "reverse sear" approach has served us well. Still, the method has its deficiencies, including occupying the oven at otherwise unhelpful, i.e., too low and too high, temperatures through most of the day. The high temperature finish also creates a greasy smoke that permeates the house and lingers in the oven for weeks, or at least until it's cl...