Steak, potato, and last corn for Chiefs-Ravens football game last night. Steak was great, corn was last of season and so-so. Game didn't end well for my team (Chiefs); wine was great (2004 Shafer Hillside Select cabernet).
His original post indicated it was used when he got it and it had spent some time in the rain. I suspect it has accumulated some moisture prior to his ownership and the 500° burn was acting like a burn-in. It might be a good idea to actually do a burn-in with a little higher temp to be sure the excess moisture is out.
Sounds like you may be the new owner and not the original buyer.. If that’s the case and you do not have the replacements you might try this link for the grout:
there is also info on how to contact Dennis, he would be able to help with replacement tiles. Good luck!
I have to agree with you on the beef ribs, Tony! A quicker cook and a much richer cut than brisket. And really manageable portions as well. I am hooked on plate ribs, particularly the chuck portion! And I love the post oak too! Looks like an awesome cook and meal. Congrats on the find.
@tony b funny I was literally thinking about making something similar last night after watching Rick Bayliss make a show cooked beef rib with a mole sauce.
I did a slow cooked beef rib then put it into a sauce for another 8 hours and put it over pappardelle pasta last year on news years Eve and it was luxurious. Very rich though
i agree with you that the beef rib is incredible but I find it’s a special occasion dish as it is very rich, but I think you’ll see me cooking one in the not to distant future as it’s been on my mind a bit. You’re looks lovely as usual iM hungry now
You should have received some tiles from the same batch in your repair kit with your KK, plus some grout to attach it.
Where was this moisture dripping from? If it was from the lower vent, that's normal during some cooks. Were you trying to do your "burn in?" Then some weeping from around the tiles is to be expected.
You should always leave your top vent slightly open after you've shut down the fire in your KK. Otherwise, it will contract as it cools down and be a major PITA to open on your next cook. You should also leave the top lid in the 1st position on the latch to not compress the gaskets - it will extend their life. I target a 50F drop in dome temperature to signal that the fire is out and it's OK to crack open the vent and lift the lid to the 1st position before putting on the cover.