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I'm starting to think that Tri Tip is my new favorite meat[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

I recently got a new grill. A 2 burner, table top griddle. Perfectly sized for 2 people. I've played with it a few times. I love griddle cooking. I have been doing them on my KK's since day one. I actually own a different sized CI griddle perfectly fit for both my KK's. When I saw this 2 burner table top griddle I just had to have it. It's just easier and faster for a griddle cook than using CI in a kamado and the results are the Same. Anywho the griddle and tonight's dinner.

Wondered what cooks everyone has planned for the long weekend? I'm about 1/2 way into a 13# full brisket cook. Had it in a marinade for 2 days and put it on last night at 240F with a full smoke pot of coffee splits. The pic is at the 9 hour point. I separated the point from the flat, sprinkled more rub on the cut and put in back in. Will wrap the flat in butcher paper here in a couple of hours and let it soak. Taking the point to the black and crispy stage to make burnt ends.

Ck, posted last night a delicious pasta dish and I just had to have one to eat today. Use some of the spaghetti I made a few days ago and added whatever I had that seem appropriate. Made a fresh tomato sauce, cut up some olives, and pimentos, more fresh off the vine tomatoes, sriracha sauce, three cheeses, etc. Ready for the grill. Thanks for the inspiration, ck.

I live in Iowa and it gets damned cold here in the winter. My KK has a sunbrella cover on an open deck. I cook most of the winter on it - exception is when the windchill factor has a negative sign in front of it! My only recommendation is to take out your dome thermometer when the outside temps get below 40-ish. It will "under range" and throw off the calibration. Just becomes part of the routine of shutting down after a cook and putting the cover back on.

I've been cooking on a KK for a long time and have done hundreds of butts or pork shoulder. I've got it dialed in....Rub at least 24 hrs in advance, KK temp stabilized @ 225, smoking chips or chunks on the fire then immediately the meat....wait 12 - 18 hours (depends on size / quantity when internal temp is 195-205 take it off). Sometimes rest sometimes not but I've never disappointed the eaters. I did my first cook on my 32" Bad Boy over the weekend (a more involved post about that elsewhere) and the only thing I changed was I used a foil smoke pouch. I decided to use chips not chunks, Apple Wood. Double layer pouch...fill with chips....holes in the bottom....placed over hot spot in Coco Char just before placing butts on. In past cooks, placing smoking wood directly on coals, I've always gotten of course a lot of smoke initially and the 3-5 hours of smoke as they are slowly consumed. Not this time. I got 14 hours of continuous steady smoke...never heavy....well just look at the photos. I am blown away. And the kicker was the comments of the eaters. All family members who have had my pork shoulders many many times...all asked what I did different because it was the best they had ever had and I already had cooked for them in the past...the best they had ever had. The highest praise was from my B.I.L. who prefaced it with..."I hate to say it to you....." Anyway check this out... Photo #1 Foil smoke pouch immediately after removing meat. Sitting on top of Coco Char for 14 hours. Photo #2 Unused fuel and ash after 14 hour cook + 2 hour heat soak. THERE IS A LOT LEFT! Photo #3 + Video....I take the pouch off and noticed a tiny wisp of smoke and opened it up. Of course when the oxygen hit it this happened....after about 15 minutes it flamed and burned up. I bet that would have produced for another 14 hours. Did I mention the compliments I got? IMG_5630.MOV

Happy Labor Day everybody!!

Looks yummy. I smoked a tri tip a few months ago, it was the best tasting beef I have ever had. I have a snake River Farms try tip in the freezer may try smoking it this weekend.

I do it like a reverse seared steak. Slow roast on the indirect side of the grill (basket splitter in place) on the main grate until medium rare (130F), then a quick sear on each side on the lower grate (about 2 minutes on each side, flipping after 1 minute - so 2 shots on each side total) to get some nice crust. Secret ingredients - Oakridge BBQ Santa Maria style rub and red oak for smoke! Alternate method - rotisserie basket/OctoForks over direct heat.

Looking good. Friday - Teriyaki Shrimp Hibachi Style Saturday - steaks, stuffed scallops, asparagus and wild rice Sunday - Mrs skreef doing a whole chicken dish with Blueberry Krispy Kreme donut desert Monday - too early to tell but something easy as I take my son back to college and unfortunately have to go to work on Tuesday. I guess I better start working on dinner as the stuffed scallops is a bit of prep work.

Doing brisket myself. Love doing love and slow since it gives me an excuse to have an early cocktail! Here is the prep pic from this morning. Will grab some more shots next time I open the lid. One modified version of my normal technique and also trying the Adam Perry Lang "get a book" technique for comparison

Great looking cook and cutting board too.

Had the cutting board custom made it's mesquite wood[emoji106] Sent from my iPad using Tapatalk

Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller.

I did mine low and slow with the smoke pot. Didn't take that long to cook though.

Looks great - how do you cook a tri tip - low and slow like a brisket or grilled more like a steak? Thanks

erik, that steak looks wonderful. It is sooooooo juicy.

Another great looking meal!

Nice. Looks delicious!

Awesome looking breakfast. I'm really glad you're enjoying the Reef Jams. It makes me smile I knew you would appreciate them for the effort that goes into making jam. I'll be honest I'm looking forward to next spring so I can improve the Reef Jams just a little more. Stay tuned.

So, the accessory list is as settled as it is ever going to be. Please shout if I have made any really stupid choices. Otherwise, I'm done and now need to find something to do with my life until the KKs arrive. Category Item 23" 21" Commentary Definite Grill shaped baking stone ✓ 17" baking stone ✓ Spare charcoal basket ✓ Charcoal basket splitter ✓ Cover (Meditteranean blue) ✓ ✓ Rib rack ✓ Check if the rib rack will fit in the 21" 23" ultimate 5/16" SS roisserie spit (hex) ✓ I've wavered about getting a rotisserie at all but, on balance, makes sense to buy it now. Non-Dennis Purchase Rothenberger 30954 Roofers Propane Torch Kit with 5m Hose Looks like UK equivalent of Greenwood. Bought, try it out soon. Smoke pot I am currently high bidder at v low price on eBay - sure to get beaten but finding a good, cheap pot to drill holes in will keep me occupied for a few weeks CyberQ cloud and Pit Viper Fan and two extra food probes I like the fact that the fan helps to automatically control temp. If you are going to be tech assisted, go all the way. Stainless steel cabinet Get this manufactured locally. On wheels alongside chimney Cocochar Most UK supplies are for shisha pipes, sold in 1kg bags and are eye wateringly expensive. Two well priced 10kg bag options are from ProQ cocoshell briquettes and Napoleon coconut briquettes. Will have to get samples to see what they are like and buy in bulk to get better pricing. Motor for rotisserie ✓ Onlyfire BBQ Gas Grill Stainless Steel Rotisserie Electric Main Spit Motor,UK 3 Pins Plug. Dennis picked this out on amazon.co.uk MEATER block I like the wireless thermometers. However, no fan for pit temp control. Waiting list means won't get this until mid 2018 at the earliest. Decide whether to pay and wait. Save for later Octoforks Not sure how many to buy. Three pairs? Milwaukee compact blower Try old hair dryer first No Wings No space Other Dennis furniture Gorgeous but still no space Cold smoker The Husband (and me) not convinced Double drip pan ✓ Improvise 8" rotisserie with 6" reducer ✓ Took advice to go with spit rod and Octoforks 16" round baking steel Use the heavy cast iron griddle that you bought in Nice for smash burgers - better because it has a lip Range dial bluetooth thermometers Seems well priced for multiple probes. No fan. Alerts as opposed to control. Wires. Go with MEATER block instead once available Smoke and Smoke Gateway Lots of gadget and thermometer options. Gateway is new. Wires. Seems similar to CyberQ without added benefit of connection to fan.

Looking good! Looks funny to see the white interior...I have forgotten they come that way.

erik, you sure are making the most of your new KK. Everything looks delicious and the good news is that there is a fantastic solution for the juggling problem - a call into Dennis for a second KK. A lot of us have made that call.