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Someone here planted a seed in my brain (thanks, dstr) and today I saw a jar of what I would have called clarified butter but they labelled it ghee. I just had to buy it and some mushrooms. Some refried fried rice and mushrooms in ghee.:)

A couple of months ago I took advantage of a Snake River Farms (SRF) sale which I believe was a "buy one get one" on their Wagyu black grade brisket (one level down from their top-notch gold level). I decided to host a family Super Bowl party and started the thaw this last Monday. This started as a 16.6 lb brisket and I ended up trimming 4.6 lb of surface fat and the huge wedge of fat between the point and flat. The amount of fat I trimmed was more than I expected to have to trim off of this brisket but, since Wagyu is renowned for heavy marbling, perhaps the amount of fat I trimmed off isn't unreasonable? Purely out of curiosity I would ask if anyone else has bought and trimmed SRF black label brisket, is my experience consistent with your own experience? Thanks in advance for your feedback! Now for the first pictures... I promise more, including the finish pictures...

Ok, here are the next pictures: This cook started at 225°F temperature and after @11+hours, now it is coming off @ 170°F for the wrap in pink butcher's paper. I had started the brisket on the top level grate but decided after a few hours to move it down to the main level grate. The balance of cooking time I estimate to be @4 hours, with with the target temperature @205°F. Just a comment on the cooking temperature that I mentioned… It seems that most of the "brisket experts" that I've seen or watched on YouTube, like to cook their brisket at 250°F but the couple that I've done so far at 225°F have turned out wonderfully well. Perhaps the next one I will cook at 250°F which from the general guidelines I've heard/read, might give me a closer to 12 hour cook time on the Komodo. For those that are following this, let me say that the time on the Komodo at 225°F has been approximately 16 hours, followed by at least two hours resting in the cooler thoroughly wrapped to rest. For us that have the good fortune to be able to cook on a Komodo, it is so easy to keep a stable temperature that the length of time really does not matter. If you're cooking on something not quite as stable, that extra four hours of time might be just too much work... The next picture is more for laughs but it is the platter that I put the brisket on when I brought it in to wrap, and then return to Pele for the finish cook. I could not resist running a finger through the rendered fat juices and spices that were left behind; equivalent to getting the last bit of frosting or cookie dough off of the side of the mixing bowl – oh my gosh is it good! I'm sure the end result will be so much better...

Saw your note on this at the guru. Funny how all the folks here are all in on the smoke pot, because we've actually tried it and it works. Over at the guru...many of the responses are hilarious. For the cost of a bag of lump they could prove or disprove their arguments. Instead, all sorts of logical contortions.

Tried out my new lump pretty impressed. preped the wings with some duck fat and some of this on they golooking goodI wrapped them up and put in the oven to keep warm .I then put my ci plate on the grill and started by using this on the pineapplethen got my bacon chops and gave them some of this rum sauce bacon and pineapple ready to goon goes the baconthen the pineappleI put some mozzarella on the baconand ready to gobought some of these buns they do taste gooddrizzled the rum sauce on top and plated with the wings that burger was so refreshing tasted great Outback Kamado Bar and Grill

What a fantastic job, Garvin. You should be very pleased with those loaves, I would be. [emoji4]🤗[emoji7]

Really happy with this batch of Cuban bread has the height I was expecting last week! Garvin

Nice, now good luck with the bake.[emoji1]

This was my attempted at a Boule and thanks to MacKenzie for suggesting to use a scale! 340 grams lukewarm water 5 grams of yeast 12 grams of kosher salt 455 grams of APF Made two 1 pound loaves had one for breakfast and sent one home with friends! Garvin- Super novice baker

Na we had this for dinner last night Outback Kamado Bar and Grill

looks very good aussie yum yum

What I said before about online forums being like terrorist cells was only partially a joke. John's done a lot of good things and has propagated a lot of good info but, just like with Meathead, there are some things where I just roll my eyes. His influence at the guru is undeniable. If he had tried the smoke pot and liked it, it would suddenly be the greatest thing ever and everyone there would credit him for the idea. Since he has come out against, you see the tide there has turned. Oh well. Doesn't affect me one iota. Now back to the ghee. I like ghee!

Depends in which state you live-LMAO!!! Garvin

Aussie, everything looks very tasty. Is Dee on strike.?

I've never seen bacon chops in Montana. Is it cured like bacon? Another name for pork belly? Either way it looks delicious. How did you make rum sauce?

Looking pretty good

Golly ghee, I am glad you liked it.[emoji41]

Ghee that looks good!

Yes it does, and yes they do. Happens nearly every single time I use it. Bottom line is there is a suction of air and smoke into the tube, and sometimes a small chip goes with it. It was much worse when I tried pellets, but also happens with wood chips. It isn't a complete obstruction, but it is enough to alter the flow, reduce the smoke and sometimes extinguish the fire. When this happens I need a metal skewer to dislodge the blockages, and then it works fine again until the next chip gets sucked into the tube.

Nuts! Meathead's Parisian Cashews, in particular.

Ok, had a (friend) over last night and some friends this morning for breakfast, grits, eggs, sausage, and bacon and wanted to make my first bread not Cuban to go with so got up extra early and made a round! Sorry no cut photos but I can say for sure it was tasty and a nice crusty outer layer and nice interior starting to like this and remember all the good bread my mom had made when I was a kid. More loaves to come!!!!!!! Garvin

Argh.. I discovered that the hard way too.. The latest version says "Caution HOT" on the lid! It's an IQ test to see if you get burned more than once! LOL

Ghee is basically clarified butter. You can cook/fry with it at much higher temps than regular butter because the solids are removed.

Thanks so much for your help guys! Fontondrv how does the other collar help keep it from turning? Did you taps holes in the cylinder?

While it's not G&T weather here, yet, I can enjoy the barrel-aged beers at the local brewery in the meantime! A new release every week in January. This week was a Strong Scotch Ale finished in a Heaven Hill bourbon barrel.