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Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

This is my second one, if I see any more I’m getting it. They’re labeled as American Wagyu. Sent from my iPhone using Tapatalk

Nice Job, Robert! I've never seen Wagyu at my CostCo. I rarely see Prime cuts other than steaks. Don't see rib-eye caps anymore. They were my "go-to" for a long time. I get most of my beef now from Porter Road.

275° for about 9.5 hours. It was 17lbs pre trimmed. Jealous Devil lump, coffee wood smoke from smoke generator. It was 202° internal when I pulled, let it rest uncovered until it cooled to 170°, then wrapped and held in a warming oven for three hours. The reason for three hours was we were ready to eat. The longer the hold, the better as long as the temp is about 150°. These briskets aren’t a regular stock item, I’ve seen them twice and are only a dollar per pound more than prime. It was vacuum sealed, and I wet aged it for 45 days…no particular reason for 45. Sent from my iPhone using Tapatalk

Looks incredible !! How long did it take and what temp did you cook it at? My Costco only has choice and prime . I get my wagyu from snake river farms! What lump did you use ?

It sure does look like gooood one and that is a very nice smoke ring too.👍👍

American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk

I understand they pickle unripe walnuts in the UK. That is also how they are used for nocino. The test is to see if you can push a needle through them. If not, they are too mature to use.

I love branzino. Great fish!

Sea Bass, caught one off of Martha's Vineyard a ways back....nice fish, mild tasting.

Branzino Sent from my iPhone using Tapatalk

And when your done with your fish you can play checkers. What kinda fish, something says trout to me

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

Did fennel grilled branzino flambéed with Pernod tonight on the KK and it turned out awesome! Tried to post a video of the flambé , but it won’t let me. Sent from my iPad using Tapatalk

In Georgian cuisine (not the US state!) walnuts are often gathered when young and preserved to be eaten, shell and all. A local place uses a candied version of them as a garnish in an old fashioned and they're delicious.

It may indeed be a California thing. Juglans californica, the California black walnut, is a distinct species from the black walnut found in the eastern U.S. The nuts are small and difficult to crack, and the meats are small, bitter, and generally not worth the trouble of extraction. I tried making nocino from unripe California black walnuts, and it was terrible. It wouldn't surprise me that the wood produces a noxious smoke when burned.

Pimento wood...musta been a special occasion, no secret how you value it's importance and scarcity. The snow, better you than me, I've seen enough....looking forward to spring. Nice plate by the way.

I took another dive into the walnut and found that those smoking with black walnut alone experienced a harsh bitter or sooty taste to their meat. The recommendation was to trim the percentage to 80/20 and use a blend of woods less forceful as to say, (lighter). The information or thought should be interpreted as wood used in a stick burner as in post oak for briskets. The lighter colored english/persian walnut is considered better for smoking having a milder profile. I believe and I could be wrong but in kamados generally speaking, two pieces of wood whatever vareity you choose provide more of an accent to food flavoring amongst all the natural charcoal out of the bag. It's good to mention that Paul, all warnings are there for a reason...make your own choice. A California thing, doesn't surprise me.

Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course! And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. Glad that I got this cook in, because this is what I woke up to this morning.

Probably just a California thing, but when I buy black walnut from the lumber yard I get sent Material Data Safety Sheets (MSDS) warning of inhaling the smoke.

What I love is everyone seems to have slightly different failures (in other words, not a design flaw but a random assembly error) and everyone says "Dennis sent me a replacement part" - the worst I've had on my KK was a wooden knob that fell off during a move and after a runaway fire and I also got a replacement. Compare that to the MexiK sites where all the tiles fall off and people need to fix it themselves because the manufacturer is useless and you see the real reason a KK is a great investment.

No warning on mine either, just "plink" and I was holding the handle in my hand. You're correct, Dennis told me that mine had the cosmetic welds after looking at the picture I sent him. He was surprised by this failure; had never seen one do this before. Later years didn't have those welds. Once removed, the cap nuts came right off, and it was an easy repair.

As I stood by my KK talking with Dennis and I looked for those spot welds, there were none. Apparently it came down to the year of manufacture, that's all, other than that removal with a Dremel cutting wheel would make easy work of any tack weld as you stated. Looking at your break, I'd call that an oddity. For moi, it's pretty straight forward to install, remove the two cap nuts and replace. Weird how it happened though, I opened to take a temp on the meat and the latch stayed in my hand. I said, "this ain't good." So I posted this for those unaware to be mindful of the possibilities, reassure them it's only a speedbump. That's all Folks

Good Luck with the new latch. See my post in the other conversation about yours breaking?

I actually had the upper latch handle break on my KK. I could still latch the lid using pliers. Dennis sent a replacement and instructions on how to replace the whole upper latch assembly. There are some "cosmetic" welds that need to be ground out to remove the old one. The Dremel came in very handy for that task. All is well now.