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It's a grill my lord on a flatbed ford slowin down to have a cook with me

Here it is with a slice of aged cheddar, a little torch work softened up the frozen cheese. I forgot to mention that I used the KK baking stone and the bottom crust of the bread is exactly the same colour as the top. You can see it in this slice with the cheese.

I can foresee beverages chilling on the 15th. Call me psychic.

Delivery date set - Tuesday the 16th!

Here is what I did - mostly following MeatHead's Brisket: 12.5# full packer, trimmed the hard fat off and trimmed fat cap to about 1/4" as best I could. It was the smallest one that Walmart had on sale. Injected with some beef broth then sprinkled with salt and let sit in the fridge for about 5 - 6 hours Set the KK up - filled the box with KJ and Fogo large pieces, sprinkled on some medium and smaller pieces to fill the gaps Lit the KK with half of a Rutland firestarter and dialed to get about 225 After about an hour, I set up my HeaterMeter controller for 225 Put the deflector on the lower grate, covered it with some foil and put in a drip pan with water. Let the grill get back up to 225. Pulled the brisket out of the fridge and dusted it with Meathead's Big Bad Beef Rub Added the smoke pot that was filled with hickory and pecan and gave it a few minutes to start smoking. Dropped the brisket on the top grate above the drip pan, fat cap down, and let it go - it was 8:17PM At 4:00PM the next day, the IT was at 191 and climbing very slowly.The HeaterMeter showed it would take another 2 hours to reach an IT of 200-degrees at the current rate. The HeaterMeter held the temp around 225 all night, but was a bit shaky with the fan. It was my first time using the HM on the KK, so I need to dial in the PID setting a bit. The average temp was about 225, but it probably ranged between 215 and 235 all night. Figuring I wouldn't have time to get it to temp and rest it, I asked on the guru how to slice and store it. Several recommended to crank the temperature up to 300 or so, which sped things along. I don't have HM shots from this point on, so I'm guessing on time. It probably took an hour or so before the probe temp hit 200 - meaning the brisket was on the grill for about 21.5+ hours. I probed it all over and it was pretty soft in the thick parts and around 200 - 203, but the end of the flat, maybe the last 3" were very hard to probe and at 208 or so. It was clear that it was super dried out. It was like bad beef jerky. I wrapped in foil and let it rest in a cooler with some blankets for about 1.5 hours. I cut off the point and set it aside and tried to slice the flat. The bark was super hard all over and very difficult to eat. Even the dogs struggled with a small piece of the bark. I had to cut about 3" back before I found something that resembled actual meat. Even then, it was so dry. By the way, there were ZERO juices in the foil that I wrapped it in. Literally no juice came out of the brisket while resting or while slicing the flat. There was zero smoke ring - as we know, not an indication of a lot, but I think it cooked through what smoke ring should have been there. Defeated, I sliced up the flat as best I could, but it was dry and just fell apart. I turned to the point. That was okay, not great... but a LOT better than the flat was. I planned on saving it for burnt ends, but I had to chop it up and mix it with the flat crumbles to give us something to eat for dinner. The flavor was actually pretty good. I liked the rub and will use it again on other beef. I really don't know what I did so wrong that it turned out so bad. Sure, I could have done a few things differently, but I can't imagine that they would make THAT big of a difference. I know we are our own worst critics and are often overly hard on ourselves - but trust me when I say this was a total disaster. It's not only the wort thing I've ever made on the KK... or the worst thing on the KJ... it was the wort thing I have ever cooked. By far. It was really that bad. Some things I can change for next time - it may be a LONG time before I try again: Use a higher temp Get HeaterMeter settings dialed in better Texas crutch Heck, maybe I'll just use the Serious Eats sous vide recipe next time.

It is bread that is made using home ground flour and I was anxious to try it. This is his recipe: Recipe attached. 45% red winter wheat, 10% rye, 10% soft wheat berries. A lighter blend for summer, we up the whole grains in winter. Sourdough Bread (45-10-10-10).pdf I only had enough winter wheat berries to make one loaf but that was probably a good thing. If it didn't work I only have 1 bad loaf to eat. Here is a pix of the leaven- Autolyse stage- Ready for 2 hours proofing- Finally ready for the KK. Baked @ 450F for 20 mins, next time I'll do 425K for a little longer. The crumb. It is delicious and I will be definitely be making this bread again. Both the aroma and taste were wonderful. I'm dying to try a slice with some nice cheese on it.:) Syzygies, I have a couple of questions for you: 1. Did you make the loaf by hand or did you use a mixer? I did it totally by hand but I am thinking I'll use the mixer next time. 2. At what temp. did you bake your loaves? Thanks again for the recipe. I did make an attempt to score the bread but it was moving sideways and I didn't want to mess too long trying to get the slashed done. Hopefully next time.

I thought I'd whip up some burgers and dogs for dinner tonight. I cooked the burgers direct on the lower grate. Sinister with some nice thin blue smoke rolling

Ok so for this months challenge I decided on stepping outside of my box and try something that I don't normally do. I picked up some fresh red snapper and brought them home and deboned them. That was longer than I wanted to spend doing but whatever. Drizzled olive oil on a baking pan and stuffed the fish with garlic, red onion and peppers. Cut some slits and added some lime and then hit the dish with some Mediterranean seasoning. The plated shot wasn't as nice as the cooked shot but we served with fatoush salad. Cooked at 375 with some white oak for 30 min before removing from the grill. The smells were incredible and the dish was fantastic. Will make again

Oh yeah baby!!!!!

Sounds like it is close!

I lost track of time and had all but 10 minutes to feed everyone and head out the door for soccer and baseball. Plus I really liked the tray shot the best. My wife was on me and I was rushing to get things out so the love and care sacrificed a bit so I think I will present the grill shot as my final and trim it up a bit

Great news I'm sure it will get to you on time Outback Kamado Bar and Grill[emoji621]

Just looked at the map the ship is sitting in Fremantle Harbour just have to wait till it's unloaded and cleared it's only a 45 min drive from the Harbour to my place woo-hoo Outback Kamado Bar and Grill[emoji621]

I'm getting to really like sous vide beef or pork, grilled briefly over coffee charcoal. Wow. Tonight, ribeye.

Great news. From seeing your other cooks, I know you will hit the ground running with this one

Awesome! I'm not opposed to using a stand mixer, but recently I always work the dough by hand. Many years ago Laurie and I went to seminar on artisan loaves, and the takeaway was "Yep, doughs can be messy wet to work with. Get over it! Did you ever mud a wall? Some tasks in life are like that!" (I paraphrase greatly.) So I'm totally used to this dough. I tend to bake at 450 F for 35 minutes. It of course depends on the oven. Sometimes I juggle onto a pizza screen outdoors on the KK, if my stone got too hot. Yours didn't. Indoors or out, I use plenty of steam. 400g or so of water or ice, onto a giant cast iron skillet with two rolls of SS chain. This idea popularized by Bouchon Bakery, though it predates them. The advantage of a thin block of ice (freeze in ziplock or chamber vacuum bag) is the delay, time to close the KK before several KK volumes of steam are produced. Commercial bread ovens do this by design at the start of each bake. I saw recently that Tartine Bakery is moving to freshly ground flours. There's a lot of misinformation and confusion about "green" flours. Bought flour has been aged for weeks, and fresh flour can be challenging. I've seen it said that very freshly ground flour was fine, but that wasn't my experience. Hence the ascorbic acid, which I learned from a professional book by Michel Suas. Unfortunately there's also plenty of misinformation about ascorbic acid, people try way too much then recoil in horror. Suas proposes 20 parts per million, I settled on 40 ppm. One mixes ascorbic acid with white flour 1:20, very thoroughly, then mixes that 1:20 with white flour, for the 1:440 AA mixture listed in the recipe. That turns parts per million into something one can measure and use; I call for 12 grams. If you didn't use steam or ascorbic acid, then you surely have a gift for baking. That bread looks great. And I know it tastes great. We've bought both Tartine and Acme bread recently in the Bay Area, to tide us by, and couldn't wait to get back to this bread.

Aussie when you see it in person its going to blow you away. They are so beautiful. when I look at mine I still marvel at it.

Keep my fingers crossed for you. Looking forward to seeing your posts Sent from my iPhone using Tapatalk

I know that this is late in coming, but congrats on a beautiful pair. I love that color. ( I have the same ) Now all I need is a little sister to my 22"! Great stuff.

So my past three briskets I have done exactly the same thing. I do the following: add the lower grate and place two pieces of foil down. Then add a drip pan with water. Slather brisket with mustard and black ops rub. Set grill to 275 degrees. Smoking pot added about five min before meat goes on. Place brisket over the drip pan cook until IT of 160 roughly 6 hours. Remove brisket and sprtiz with worstishire sauce. Then wrap in butchers paper and back onto the grill. Cook until probe tender usually about 4 to 5 hours. Remove from grill and rest in cooler and blanket for 1 hour. Mans bam the juiciest brisket I have ever had to date. This is my new system and unless things change, I'll never do it another way again.

Through customs, on the truck, headed east! At 5:41 this morning it was somewhere in the middle of Arizona. Should be here next week! Now to check traffic reports and make sure there aren't any major issues....

man this will be a very busy next 2 weeks. Everyone has their units in transit. Love it!

...and she's on the road!

Removed crazy picture. We want to see the 42".

Cookin with my baby she's got great big crust Shes long, lean, and lanky and aint she great to eat Shes my baby and I love her just the same Crazy bout that pastry cause Calzone is her name Calzone Calzone What makes your big crust so hard? I love her. I love her just the same Crazy bout that pastry cause Calzone is her name You know what mama told me? Mama said son... Keep away from that cooker - she's gonna take all your time Hey, hey, hey boy.... don't laugh about my mama - you hear that? Hey man I told you man.... You don't know what you doin boy - don't laugh about my mama Calzone Calzone What makes your big crust so hard? I love her. I love her just the same Crazy bout that pastry cause Calzone is her name