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I decided to cook a brisket for today. It started out as a 14.5lb packer before trimming. This is the second of 2 briskets that I purchased a couple weeks ago. The first brisket was the same size as the second, it cooked super quick, like 8-9 hours. I thought it was a fluke. This brisket I followed my same routine on the KK at 12:30am this morning at 225f. I want the brisket ready for later this afternoon but the brisket had different thoughts. It was ready again in about 8.5 hours, good thing I checked. I seasoned the brisket with some Texas Original Rub and Eat Barbeque rub. The brisket all trimmed then seasoned Here is a good laugh for you. I went out this morning at about 4:45am to wrap the brisket with butchers paper. I went into the backyard through my garage door in the backyard with my big pizza pan and butchers paper in hand. As I was walking to the KK I heard a noise, as I get close to the KK I am face to face with a skunk. The skunk is coming at me now making these grunts/sounds. I take off running, skunk following. At full speed I run towards the backyard then I turn and run for the front of the house, never looking back. I made to the front and went through the front garage door into the garage, hoping the skunk wasn't in the garage because I left the back garage door open. No skunk in the garage so I closed all the garage doors and went inside. Looking through the back window the skunk hung around for about 10 minutes then he left. I gave him an hour before I went back outside. This is what the brisket looked like before wrapping. The brisket did need that extra hour before wrapping so thank you Mr. skunk. Brisket is done. I wrapped the brisket a few hours earlier then normal. The bark is not quite as dark as normal which was ok since the thin parts of the brisket weren't overdone. My wife went to visit her parents so I sent some brisket with her. Even though I trim as much of the fat as possible look how soaked the butchers paper is.

For the Guru challenge I am going with Thai Chicken Satays. Satays are my favorite. Served them with the standard peanut sauce.

Today, I found a good deal on some pork tenderloins and decided that I may as well try for a dish for this months challenge. I went down to the local Chinese Supermarket for the first time and I was blown away. I was hoping to find Char Siu marinade that I found on amazon from Hawaii. It was 18.00 a pack shipped to my house, or at the local Chinese Supermarket 1.80 a pack. I grabbed 5 packages and some other goodies and headed home. I have always wanted to try and make this, as Char Siu pork is one of my favourites when I eat Chinese Food. Mixed the marinade and off into the bag it went. This has a beat powder and it is a powerful dye, my hands may be pink I let this marinade for 6 hours in the fridge. It did a number to the pork. I decided to try my lodge smoking pot today for the first time, and I must say that I was most impressed with the blue smoke and aroma that was generated from this pot. I will use this more often now I removed the tenderloins from the marinade and hit them with a liberal coating of Lanes BBQ Q-NAMI rub. This stuff is the real deal. It has great flavour. Onto the pit at 350 direct they went The Char Siu marinade created almost a shell coating. Very awesome colour when cooked Anyways, I cooked them until an IT of 145 and pulled them and let them rest. They were dripping with moisture thanks to the Komodo Kamado! I thin sliced one and wrapped the other one for tomorrow I picked up my favourite fried rice and sweet and sour sauce to complete the dish tonight. I have to say, the flavour on this tenderloin was amazing. It was sweet, and the Lanes added a little hit of spice. I can't wait to make this again.

Thank you. Not much better than having bbq with people you love.

Thanks! I got Aaron Franklin's book， man it is a fascinating read!

Cooking with Pepe le Pew. And tinyfish has the shirt to prove it.

I will just leave this here while you ponder what I wrote. HalfSmoke: hello Dennis I'll take the bosco!

HalfSmoke, the bosco setup is awesome lol! I just wanted to throw something at you. I know that you are considering this purchase, and just wanted to throw out this idea. If you are considering matching KKs and a custom table or even mixed KK choices and a custom table you may want to get this purchase started sooner rather than later. It can take some time as at least the table will be coming from Indo and likely the KKs if you are trying to get matching gear. I ordered last August and had a few hiccups leading to a December delivery. Shipping to the US is a lot less painful but still takes approx. a month to get over to the US. I wish that I would have placed the order sooner, so that I could have received the grill earlier in the year. Just thought that I would throw that at you

you guys posted the wrong boat FYI. There is a theseus and a NYK Theseus. Your boat is the NYK Theseus and its massive! It was last seen near Tokyo before going off the grid, travelling at 18.5kn. here was the last track and the actual boat that is bringing your KK over. Still doesn't change the arrival date, however, a little update to keep you happy

This is the solid roti motor shaft to be used with the adjustable motor bracket on grills that have the hexagon drive socketin their grill's side accessory plates. thats what it is for if if have that kind of motor

Thanks, CC, you are too kind, but don't stop. Thanks, everyone, your encouragement is appreciated.

Hi Tony my smoker will be here on Tuesday. Did you watch that video from Steven Raichlen About cold smoking salmon? It looks so good. Have fun with your new toy.

Dennis, we need some coffee wood in Canada. My gift stash of coffee wood is running low.

Can be used either.. with the oil groove down on the upper grate as a baking steel or with the groove up as a griddle on the main grill.

So, my marinade arrived yesterday from Amazon and I was ready with a pack of "country style" pork ribs. Mixed up the marinade and in went the ribs last night for an overnight marinade. First off, this sh!t is seriously red! (Note: it's been over 100F with the heat index here for days! So, the cocktail of choice for Buzz - on the tumbler, is Gin & Tonic. The Clearheart Gin is from our local distillery - Cedar Ridge.) Onto the KK with smoking pot of maple and cherry woods. Cook is direct @ 325F on the main grate. The local corn has started to come in. Gotta hit that! Done. With this oppressive heat, even the bread gets tossed onto the KK so I don't have to heat up the house! Plated, with some Ginger Coconut Curry Rice.

It weighs about 10 kilos / 22 lbs. It will have the oil gutter moved over about 1/2" dead center left and right where there will be holes in the side for some grabbers we will ship with the steel.. It has such a high heat transfer you can bake things quickly at lower temps than other stones.. This is the only way to do the cracker crust pizzas..

Sourdough bread from homeground flour.

Used my sous vide just last night..................flank steak at 133* for 2 hours and then onto a screaming hot CI skillet. So good and so easy!! If mine broke today, I would replace it the next day!!!!!