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Was hoping to get a normal slab of ribs but my butcher had these for less and they look pretty meatygave them a clean up and put on some peach rubgot Ora sitting at 275 threw on some pear wood chunks did not use the pot for this one and on they goafter 2 hors I gave them a spritz with some pear juicea few more hours with a spritz here and there they are looking goodI gave the a coating of this sauce tastes yumwonder what dee made up loland readyplated with the saladthese just fell apart the combination of the peach rub,pear wood, pear juice and the Sauce was outstanding dee reckons they were just to lovley Sent from my SM-P600 using Tapatalk

Lamb is like fatty beef: Best cooked rare or medium rare depending on how rendered you want the fat. If you look at Gordon Ramsey cooking lamb he keeps it really REALLY rare. I like medium rare personally as it gives time for all that tasty fat to render. A rack is a great thing to do sous vide for a few hours at 55C. Then sear, cool and coat in a parmesan cheese fresh mint and parsley blitzed in the blender (use real parmasan please - that kraft shit you get in America is a disgrace) finish in the KK indirect at 400 until the coating starts to brown and crisp. Trust me it's epic! The 3 hours or so sous vide turns the fat into butter, the cheese herb crust is more addictive than your average class A controlled substance. Serve with dauphinoise potatoes and something green (peas with bacon and mint with butter) and a decent aussie or kiwi red wine and that's perfection! Dont take my word for it - ask my wife, she always says that was the meal that won her heart!! Sent from my SM-G935F using Tapatalk

Last minute change of dinner plans had me speeding out to the butchers and falling in love with this M2 marbled aussie tomahawk (ok: so the bone was a bit short for it to be a real tomahawk...) it was a beast at 1.3kgs... Busy evening so no time to faff with a reverse sear so got home and bagged it with steak rub and chucked in the water bath at 55C for a couple of hours. Out of the bath and rerubbed before going on the lower grate above some left over coco char from my last cook. Using the basket splitter in R2D(3)2 Happy simple dinner [emoji1] Sent from my SM-G935F using Tapatalk

This is my Guru Member challenge cook for boneless, skinless chicken breasts. Let's face it. Boneless, skinless chicken breasts are pretty bland, and also pretty easy to mess up. They rank barely above tofu on my list of things I like to grill. To make them work requires two things: 1) Flawless execution -- don't overcook them, or you'll be sorry, and 2) Something else. For #1, lots of folks like to sous vide to the perfect temp, then just flash them on the grill to get the grill marks. This is a grilling challenge, not swimming, so we're not going to go there. Assuming flawless execution on the grill, we're left with "something else". We can marinate 'em, rub 'em, immerse them in sauce, and we can look for flavor and texture combinations that send them off the charts. I went with the latter. Let's get started. Here they are. Just an inch above tofu on the flavor scale: We flatten them a bit so that they're an even thickness throughout -- keeps those skinny ends from overcooking while waiting for the fat ends to finish. I have a secret seasoning blend. This is the only hint I'm giving you. Flattened and seasoned. The cheese says it has to stand for an hour. I hope I have it standing on the right end. Onto the lower grate of the KK with some lemon halves: Then topped with the cheese as it approaches temp. Melted: Then topped with prosciutto and arugula. Mission accomplished! [Insert Food Network celebrity voice here] The chicken was perfectly grilled and juicy, while the cheese added a buttery note. The saltiness of the prosciutto and peppery arugula accented by the acid from the lemon just sent it over the top. This dish may actually have me cooking boneless, skinless chicken breasts again. Still not excited about tofu, though...

Following advice from a friend I picked up some pasture raised pork chops. Did a test one today and now I'll be putting this butcher shop on my regular list when in the big city. On the grill. Cooked @ 275F until IT was 145F Plated with pressure cooker potato slices, 2 mins. at low level and then added to the frying pan with a little oil and butter, garden fresh carrots and parsnips. Interior of a very moist tasty pork chop. I wish I had bought more of this pork. Potatoes cooked via the PC have a different texture internally, more creamy than if they had been boiled, much nicer in IMHO.

@Smoking_Big_Al I deleted your post, I'm sorry but this is not the tone I want here on this forum. Everybody has their reasons for what they do.. they are actually none of our business. Different strokes for different folks, as I always say KK's aren't for everybody. They are a significant investment and those monies are often better spent elsewhere. Justin I wish you all the best, I hope you will continue to be a contributing member where we don't care what you cook on.. Webbers and KJ's welcomed here!

This is awesome Sent from my SM-P600 using Tapatalk

Fired up Murphy with some Fogo and flipped the upper grate for some direct heat. Skirt from Double R Ranch...here we go

@Smoking_Big_Al I see no point in your post above. If the man would rather use a different grill/kamado so be it. From what I've seen he's never had a bad thing to say about KK's. Bobby told him publicly to keep his KK and he would still send him a 2017 KJBJ at no cost. I've watched almost all his videos (which I love his style) including the KK, sumit and other videos. He has stated before he is sponsored by no one. Seems we should take the man's word until he states differently and calling the situation BS is just in bad taste. KK's aren't for everyone.

I suspected that was what it was since that is the color I have been eyeing for the Big 32. Thanks for the reassurance I was thinking about putting a hammered copped cladding on the teak wings. Has anyone tried doing it? Since it will sit next to a large copper fire pit hood I thought it might be appropriate.

What a great Thread! Thanks for the info

Lol. I know. I wish I could. I have 4 others. My wife won't let me sell the Weber Genesis because she uses it. I have 2 kettles that I use for a side business, and a Weber Charcoal Summit which is my baby and also the most commonly used cooker on my youtube channel. The KK gets the least amount of use and is worth the most money so it sorta makes sense to let it go. I just need to find someone who will give it the attention it deserves. It's too nice a grill to just be sitting there.

Call Dennis.

That looks like olive & gold. Same as my 23" KK. Love it.

Next time you come through DFW, give me a call. That would be fun. you don't even have to built me a patio or anything. lol.

Looks good from the cheap seats. Not to hijack, but am contemplating a Blackstone for my Christmas list (which usually means I buy it and "let" wife wrap it). Love my KK for pizza, but am thinking the Blackstone would be more fuel efficient and quicker to heat. What else can be cooked on a Blackstone other than pizza?

I managed to spread a little hate on sous vide, chicken breasts, and tofu all in one post. A new record! I have no use for tofu. The other two have their place, but not my favorites to work with.

Aussie and Dee, that is indeed a lovely meal, yummy:) :)

Gorgeous, right down to the feet. :)

this one really doesn't make much sense to me to tell you the truth. The only thing that I can think of is that you are making more money or have a better following on youtube from using the other cookers. Heck, even Bobby told you to keep it and he would send you a free KJ anyways. I will be honest, you are going to regret selling this KK. You are never going to get what you want for it, people will nickel and dime you and you still need to contend with shipping. Why would anyone take the risk of shipping it and making arrangements to ship it from you when they can spend a bit more and get one delivered in a crate from the factory. I only say this because I too was about to buy one from someone locally. I just couldn't figure a way to avoid the risks of transporting a used one and paying all that money for something without a warranty. Good luck with everything, but honestly think about this one... Once its gone it is gone

Looks honest to me lol nice pizza's Sent from my SM-P600 using Tapatalk

I never seem to have this problem... what am I missing?!? Sent from my SM-G935F using Tapatalk

Oh, and I really like that I can effectively pasteurise meat and eggs etc. That means I'm no longer worrying about undercooked food for my little girl (which usually drives me to way overcook food instead!) Sent from my SM-G935F using Tapatalk

Simple dinner, my ass! That's about as good as it gets! Here's a true cowboy cut.

SLV - dah-ham! Nice bottle. I'm a HUGE (make that YUGE!) fan of Stag's Leap Fay. Can't seem to find it anymore. I can get Artemis at CostCo, but no Fay.

I definitely agree. While I have never cooked rack of lamb before I have had it a number of times. Whenever someone tells me they don't like lamb I tell them they probably had it overcooked. Lol

Welcome to the Real Meat Club, Mac! Trust me on this, there's nothing you can buy in a grocery or Big Box store that will excite the taste buds like a heritage pig that's been pasture raised. Mother Nature has forgotten more about raising pigs than Smithfields can ever hope to know.

Stags Leap Cab, actually it's my wife's...she says put the wine in the picture. The skirt was good!!!

Just used mine last night to do mashed potatoes - red bliss spuds (medium dice), half-n-half, butter, fresh thyme, parsley, roasted garlic, S&P. 183F for an hour. Drain, but save the liquids, riced the potatoes, then mashed with just enough of the cooking liquid to get the right consistency, then finished off with a big dollop of Boursin cheese (Garlic & Herbs). This is a riff off of Tyler Florence's method for making mashed potatoes. The key is to cook them in the dairy, not boil them in water.

Second Charles on the no more than med-rare. My go-to for lamb chops/racks is my house mix of 2 parts Penzey's Greek, 1 part Penzey's Turkish, and 1 part Penzey's Berbere. If you don't like spicy, you can drop the Berbere (or cut back). The Greek is more oregano forward, while the Turkish is more cumin forward, so this blend hits a nice balance for me. YMMV. Plan B is a nice slurry of olive oil with lots of minced garlic, rosemary, parsley, oregano, a touch of mint and S&P.

Just to prove it did happen. Here's a photo of last night's brisket point, injected overnight with Butcher's BBQ Brisket, rubbed with Black Ops. On the KK initially @ 250F w/guru and smoker pot of pecan, post oak & mesquite, but ramped it up to 275F about 3.5 hours in to help push through the stall (I was a bit behind schedule for dinner). Pulled at 170F IT and wrapped in pink butcher paper, back on and finished out at 203F IT. Wrapped in foil, beach towel and into the cooler for an hour's rest, while I made the sides.

That made me laugh..................................exactly why I started using the SV for them.

Not included must buy as well

I don't own a 32", but when I ordered my basket splitter, I ordered a second charcoal basket for it. It's a must do! When you order, send them an email with the order number and specify that you also want a second charcoal basket.

It's always better to have the size and not need it than to need it and can't get it.