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Happy Easter to you too and that was a nicely done cook. 👍👍

Right back at you.🐰🐰🐰

Buona Pasqua! Sent from my iPhone using Tapatalk

Happy Bunny, everyone! 🐰

Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone! Sent from my iPad using Tapatalk

First I want to wish everyone a Happy Easter !! I hope and pray all is well . Enjoy the day with your loved ones. Also today was my first cook using the KK cradle. I prepared 2 chickens both were about 4.5 lbs. I seasoned one with Kosmos spg and added oregano the other with shake that which is S&P& Butter from the flat top king and added oregano. Placed 1 Meater pro probe in each breast and set temp to 158. Filled basket with leftover Fogo Black,Rockwood and Jealous devil XL lump. Lit the lump set Bottom vent left side 1/2 open and set right side with large whole open and damper open 1 1/2 turns. It took 15 minutes to reach 325 so I shut left side vent completely and set right side vent to 2nd large whole and closed top damper to 1/2 turn. Put cradle in!! Was sunny and 66 degrees when I started. About 1 hour in temp dropped to 50 degrees wind kicked up and the rain came. No rain was in the forecast nice surprise. Cooking temp was 350 degrees and held rock steady. The bird on the left finished 15 minutes before the one on the right as the left side was red hot and the right side was lagging behind. Total cook time was 1hr 20 minutes. But using the cradle and its unique design made it so easy to stop the motor loosen the arms pull the chicken and slide the other to the left Side!! If I was using a spit I would have had to shut it down remove the entire spit and then put it back. I need to learn how to get an even burn across the entire basket any tips would be much appreciated. The main reason why I used the cradle today was I am Greek and we celebrate Easter next Sunday on the 12th. So I intend to do a Lamb and wanted to get some idea as to how this works. The birds were juicy, tender and crispy skin. I did open the bottom vent all the way on the left and right to see how the KK would respond when calling for a higher temps with 6 minutes left on the one bird to see if Could get an even more crispy skin and before I knew it the temp was 450. Unbelievable!! Here are some pictures!! I forgot to mention I used the 6'' cradle!! George

Yummy!! Sent from my iPhone using Tapatalk

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.