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First several cooks all went great with the bbq guru and KK spot on for temperatures. A little Sangria and and apricot wit beer (home brewed) rounded out the meals.

Didn’t suck.

Stay tuned...

Son says...( and he is an expert. Self professed.) ”These are the best steaks I’ve ever had”.

Lucky enough to live in Austin for the last 20 years, though I have a great fondness for North Carolina after 5 years there for my residency and fellowship training.

"Cracking" grains is a separate problem; one can buy dedicated devices. Or improvise, e.g. an industrial blender or a Thai mortar and pestle. I like to get the grain size down on something like corn, whatever they say. Or, were I to dare using just the KoMo, I'd do two passes, starting very coarse. My first grain mill was completely manual. Enough flour for pasta required twenty minutes and a shower. I keep it for exactly problems like turning corn into polenta. A related problem: If one cooks with turmeric, there are actually several varieties available dried e.g. at Kalustyan's. North India favors one, the south favors another. There is a spectacular difference grinding turmeric in a spice grinder, even to save months at a time. However, one needs to smash the turmeric down to a manageable size or it destroys the grinder. I use a mortar and pestle (and find pieces 30 feet away).