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I hate to use my kk as a fire pit but hey if you need a fire pit why not do it in style! Sent from my iPhone using Tapatalk

This was a lot of work but was so worth it. Went to the pork shop and got all fresh cut meats them Smoked everything with cherry and did the 321 method on the ribs at 225 all turned out amazing. [emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Cleaned up and vacuum sealed some ribs with cherry rub last night time to take them out after three hours on wine barrel smoke thought I would give them some more an hour to go corn is ready to go on Outback Kamado Bar and Grill

All sounds fantastic, and really highlights the diversity of the KK! Otter, Really like APL's method. I too learned brisket from some ole Texas guys. It was always a four day affair, so consequently, I don't do briskets that often. This was my first brisket on the KK and it has me spoiled already. The ability to just load it up and leave it for 6+ hours at a time almost makes it too easy! I really focused on the burnt ends with this one and have to say they turned out great. Had several Kansas City folks at the feed and got kudos from all. Share some pics of yours, please. CK, As usual, you have a mouth watering weekend planned. I'm going to do some shrimp also and would love to see how you did yours. Please share a pic or recipe. Thanks! Tony, I'm a big smash burger fan. Do you have a steel you use? Curious about your technique. Is there a post you can share? While we were finishing up the brisket cook, had some salmon candy prepping to put on. Added some beechwood chips to a smoke tray cranked it down to 200f and let it go all night. It still amazes me when you come back after 7 hours and the temp is exactly as you left it! If you haven't tried it yet, I'd highly recommend it.

Well, that and napalm. 15.3 lb SRF brisket on the kk since yesterday afternoon at 4:30. Hopefully should come off in about an hour or so. It went unwrapped until I got up this morning at 7am so I wrapped in pink butcher paper and will stay that way until I slice it.

Short ribs .... Done sooner than I thought. About four hours. Will take off soon. May be eating early [emoji12]. Sent from my iPhone using Tapatalk

Trying out short ribs Sent from my iPhone using Tapatalk

Ready to go no smoke ring but juicy as Outback Kamado Bar and Grill

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.

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

Great looking cooks, everyone! @Kevin H - I have a Lodge cast iron griddle. I put it on the lower grate, with the dome thermometer @ 400F. Probably about 45 minutes of heat up time total. Burgers were 4 minutes on first side, flipped, added the cheese and took them off a couple of minutes later when the cheese melted. Nice med rare and good crust. Burger patties were Prime Rib "gourmet burgers" from local market - an 80/20 mix. Some of the messiest burgers that I've ever had. Nothing, I mean nothing, wanted to stay in the bun! Everything was sliding out this way and that! A 3 paper towel meal - LOL!

What an amazing lunch. I put the butcher paper wrapped brisket in a cooler for 3 hours and just sliced it up.

Charles that looks great - yet another idea for what one can do on the KK !

Last nights dinner. Just a few pictures. I really love the stuffed scallops. It's a long prep but the taste is spot on everytime. You can find the recipe here: http://komodokamadoforum.com/topic/6505-reefs-stuffed-scallops/ I did have to use crawfish tails instead of scallops, just couldn't find any small bay scallops this time of year.

Those SRF Wagyu briskets are amazing. I cooked several prime briskets over a period of time, they were really good. Then I did a SRF for Father's Day, it was really remarkable. Sent from my iPad using Tapatalk

Tekobo, one suggestion. Order the rotisserie rod as well as the basket. Simon

Aussie, those beef ribs look very nice, what a great cook. Tasty tasty tasty.

That looks soooo tasty!

Looks fantastic.

Looks pretty tasty yum

Right now plans are for smash burgers, fries, and corn on the cob tonight. Steak, sous vide mashed potatoes, and another ear of corn (getting down to the final days of the local stuff, so gotta hit hard while I still can!) tomorrow. Monday, maybe a pork butt? But I have a ton of chicken in the freezer to get through (it's been super cheap here at the supermarket all summer, so I loaded up!) and I haven't done any Cornell or Swiss Chalet chicken in ages. Hmmm?

Concur with ckreef and of course the creator! My two that I have owned did the peel, but eventually got "seasoned". Just make sure you knock down any peeling before you cook or you may get some in the cook, not that I ever had that happen.

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

That is a comprehensive list. lots of pics when they arrive