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To quote Pink Floyd - "I think that I'll buy me a Lear Jet!" LOL

Post pix!

Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries.

too much money

We now have both available. You ask and you shall receive..

You had me at dessert ❤️

that looked absolutey fantastic. Have never bought cooked or eaten this cut of beef. But now I'm gonna get one and follow your instructions! Yum!

@tekobo - Just Effing Amazing! I'm dying to try that octopus!

Last night I got out two frozen chooks that my Italian butcher had spatchcocked and deboned for me. Per another post on this forum, I tried dusting one of the chickens with baking powder to see if the skin came out crispy. Heat soaked the 32 to 250C and cooked the chickens on the top grate. IMG_0175.MOV That fat came out of the chickens. Soooo delicious. The chicken on the right was the one with the dusting of baking powder. It came out a little browner but no real discernable difference in skin crispiness. I also cooked dessert on the KKs. Roasted strawberries with sugar and black pepper followed by a few drops of rose water at the end. Then I cooked some chocolate fondant Everyone thoroughly enjoyed their KK cooked dinner! P.S. The starter was not KK cooked but it is worth a mention. Sous vide cooked octopus legs, compressed in a meat press for making ham, cooled and then sliced to make octopus carpaccio. Game changingly delicious with a drizzle of good olive oil.

I have a container that'll arrive before the July 8th tariff pause ends, and I'll be hit with the 10% base tariff. If it goes back to 32%, I won't be shipping another container until the tariff is dropped. If someone wants a grill with the tariff included, I can always ship grills LCL. (less than a container load) I can if necessary, survive on sales from outside the US until this fiasco is over. Will I be raising my prices? We will need to address the probable 10% Tariff. Factory-direct sales don't have the same huge margins to slash as traditional retailers do; I'm considering eating half of it. Even that would be less than pleasant at the end of the year.

Yep,,along that line the 32 would be a Prince or Princess, the 23 a Duke or Duchess, the 21 an Earl or Lady....etc etc. Can't slip anything by you Toney, no matter how well disguised. So the 42 is King....long live the King.

Size Queen! 🤣

There might be a slight bias to the 32 remark there C6Bill, but I'm only speculating. I have to concur and would think he may have seen the error of his ways. I believe his honorable membership should be reinstated.with all dubius honors for having such a big unit. Indeed,I'm jealous.

I'm thinking he missed having the 32, i know i would !!!!

That's what I thought as well, but he seems to have reconsidered / come to his senses.

Hey Dennis, so does that mean you may be raising the prices on the KK"s?

i thought rum and cook sold his 32 because he wasn't getting enough views or something, and now he has a 38?

Still available....Located in Southern Nevada

Every video you put out is exceptional. I recently purchased the duck hanger on your recommendation and it’s my new favorite toy!

That really does look like a great size !!!

FYI, all from a longtime lurker. . A GREAT vid on easy to follow unpacking of the 38". Dennis, I look forward to ordering from you in the very near future.

So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible.

@tony b Thanks for the tip! I can see how that could happen. My issue with the Meater probes is that you have to push them in so far that for a bird this size the tips would be inside the cavity if oriented the way you suggested. I could flip the bird (ha!) the other way, but there’s that Steve Raichlen/KK video where he recommends this orientation for even cooking. In retrospect I probably wouldn’t use them again since it’s practically impossible to dry out a chicken on a KK anyway.

We hit 80s today, so had to grill out something special for the occasion. Sirloins marinated in Shio Koji and spices. Grilled veggie medley of spuds, poblano, onion and asparagus. Served with a side of shrooms and a nice Napa Valley cab (9 years old). Steaks on the lower grate. Plated.