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In a bunch of posts I've lamented my not finding good sources of quality, reasonably priced meat in my area. I just can't find the same cuts some of you do. I've now found a source for a few things at an ethnic food store about 45 minutes from me. They seem to be a purveyor of Hispanic and Latin American/South American items. In last night's cook, I put on some picanha (sirloin cap), which I was absolutely stunned to find. I've had it a dozen times at places like Fogo de Chao and it is absolutely delicious. I wasn't sure how it would turn out since I can't cook like these "churrascaria" with their spits and open flames, but I gave it a shot. I decided to put the meat on a skewer and rig it in the roti basket so I could get close to the "real thing", but ran into problems within seconds. The skewer was too long and stopped the basket from spinning. So I took it all apart and just threw the skewered meat on the grate. Cutting to the chase--it was freaking awesome! The meat was tender and had great flavor. My boys were even eating the fat. If you've never cooked this cut, please do yourself a favor and try it. We had it with twice baked potatoes, carrots, broccoli, and chimichurri sauce. First two pics show my jury-rigged setup and the last is the finished meat. Meat is dark because I sprinkled with salt the day before and let it dry-brine.

After having my butcher rock up to my house to exchange the wagyu steaks which was epic in its self. Another member on a local Facebook BBQ site Ian has part ownership in a truffle farm in the south west .and offered me some truffle salt I thought no worries for sure I will try some real fresh truffle salt .and asked how much thinking a weeks wages lol .he said bugger all .amazing .I messaged him on Facebook today trying to arange a time to collect .during the week. he asked me where I lived turns out he lives 10 min from me .next thing you know I hear a kock at the door and there is Ian with salt in had and a bonus some truffle butter .what a legend .told me just to slice the butter thinly and two thin slices is enough for a steak . Outback kamado Bar and Grill

These were new to me, quite good.

I found Jesus. This was totally fun. Both me and Mrs skreef squealed with delight (okay we're weird). BTW - this has tomorrow breakfast written all over it.

Ok, it’s unbelievably tender, but just not the beefy, brisket flavor I like. Possibly the recipe/cook times need to be adjusted. Sent from my iPhone using Tapatalk

Smoked a 5pound pork loin with sassy apple rub and made an apple sweet and spicy glaze Komodo at 240 for 2 1/2 hours very moist pulled @148 cutting board pic to show how juicy it is and use apple wood chunks

After a few days in the fridge looking good..I got Ora upto 250 with some cherry wood..dee got the start of the salad going ..I cut off some fat to save for another cook ..then hit them with some purple Crack and salt..on they go...the prawns are looking good..got the steaks to 115f and rested them..raked up Ora and gave them 30 seconds each side ..and gave them a rest ....and plated. ....this tasted so good thinking of using the fat on some air fryer chips Outback kamado Bar and Grill

Totally awesome. Tastes a bit like a cinnamon roll. Going to eat some tomorrow morning for breakfast before we head out to a new found butcher for the first time.

I’m surprised too, but pleased. I had to take a chance. Sent from my iPhone using Tapatalk

My box arrived from Robert @5698k. What an interesting box. And it came through shipping unscathed. I learned something new today. I had never heard of a King Cake before. Mrs skreef knew all about them. Can't wait until after dinner so I can get my little surprise. TY for the awesome care package.

OK. So I don't like beer to drink but I think it is awesome for brining chicken. I had 7kg of wings delivered yesterday and am now brining them before draining and freezing for future "emergency" use. Here is the assortment of beers my husband thought he could spare from his collection Looking wonderful and frothy with dark demerara sugar and Kosher salt mixed in. (12oz beer to 1 tablespoon salt and 1 tablespoon sugar) The wings, getting to know the brine. A control set of wings in lemon brine, just so I can remind myself how much I like beer! And now I have to wait. And so will you. I am sure I will need to break out an emergency supply sometime in the week. Looking forward to it.

The title says it all. Plenty of new and unique tastes to try. Thank you everyone for making this possible.

How's this talk about customer service this is almost bordering on Dennis style. So I mentioned I was getting some wagu from my butcher . it finally rocked up from over east (I wonder if Californian people feel the pain lol). I ordered a kilo of scotch fillet . this came in one piece . Raymond weighed it and took a guess where he reckoned a kilo would be give or take .his first try was 1.1 not bad . I paid up front last week as he was taking eoi. And he has to cop the upfront cost and the price was Au $260 a kg so from the first cut I owed him some more money I said no worries I don't care .then he said let's see if I can get it closer on another piece . It came in at just under after a quick check on the calculator for laughs turns out he owed me $10 dollars I said I will take this one and keep your $10 dollars .then I got him to cut it in half for me because I was thinking reverse sear and I even held both sides as he cut it but it went a bit thinner on one side .you get that. I thought nothing of it .I came home took a couple of pics to post on here .these are the pics ....love the marbling those pics don't really show how thinner the other one was but look at them who cares lol. Then I get a call from Raymond he cut up some more and was not happy and and came to my house and swapped them for these .... A uniform cut. How kewl is that .if you are lucky enough to be able to go to a local butcher go for it support your local before it's all just crappy mega shops.this Raymond with the wagu scotch and Toma hawks lol. Outback kamado Bar and Grill

This made me laugh a lot. My stint working in Australia twenty years ago was as an ex-pat. I used to joke that I was an ex-pat, ex-colonial in an ex-colony. They asked for White Men from England and, in amongst the bunch, they got me. A black female engineer. I had fun.

Ain't it the truth. But on the other side, he may have said, "you don't like my fries, ok, I'll give you these, how do you like me now!" Who knows what was running through his head, but the chip is here and yours look good.

OK, Pictures you'll see. Tomorrow,,,,,,,,,, you do realize being retired and all I have a heavy schedule as all fellow retirees can attest to. That's where low and slow cooks came from you know, somebody with time on there hands but not a minute to spare.

Let him keep it, Tekobo.

https://amazingribs.com/tested-recipes/chicken-recipes/debunking-beer-can-chicken-waste-good-beer-inferior-cooking-technique

Fresh truffle butter, delivered to your house by the owner, bugger all that!

I agree Tyrus, go for it. FWIW, the next one I do, I’ll season before it goes in the bath, I’ll sv it for 24 hrs at 140° ish, and I’ll finish on the grill at 225° for no more than 3 hrs. Sent from my iPad using Tapatalk

I many use my themopens now but I use probes in new cookers to figure them out. I usually go by looks and feel of most red meats but poultry pork very important on temps to keep them safe and not to dry them out

Go for it, Tyrus.:)

That was interesting, Tyrus, just goes to show what a complaining customer can do for you if you care to listen.

Those beers look mighty hearty, you can tell by the foam looking thick and rich. How long a soak do you give them? Anxious to see the end results! By the way I was watching TV last and 5 year old Philly fan was being interviewed. He stated, " When we play the Patriots we have to watch for Tom Brady he's dangerous. When other teams play them in the Super Bowl they lose." We gotta take him out!" He then points to the camera and says, "Cox, that's your job, take him out." Philly fans have a reputation, they start young.

Oh, alright then. Someone has to take the blame. The manufacturers?? Says she who just sacrificed some good beer to make yet more beer brined wings.

It’s official received email last night cabinet and cold smoke is on the way delivery date seem to be 2/6/18

I'd rather have a real Guinness beer but it was a nice thought and that's what counts.

Charles, thanks for the offer, I’ve have several friends that are going to help. Beefing the deck up is going to be the biggest job. Ive got several friends that live in Dudley, Montrose and Dublin. Maybe when I get everything setup you can come up and we’ll cook something. tommy

Awesome!

I only have a 23", but since you already have the BigJoe for doing sides and secondary cooking, go with the 32" and have all the real estate you'd ever need for bigger parties. Using the basket splitter makes it easy to scale down to cooking for just a couple of people. Which ever way you go, you are going to LOVE the KK.

You can either spray them with oil or toss them in a bowl with a splash of oil before going into the air fryer. They don't need much, just a coating on the outside to give them a nice crisp.

Nice King Cake! @Aussie Ora - I use the Chimayo as my finishing chile in my chili for the bright color and aroma! And, as I said, just substitute it in any application where you'd use paprika - very good on top of deviled eggs! Are we all having fun or what!?!

And MacKenzie, you need to like triple the amount of pastrami on that sandwich to make it legit!

Please tell us that this thing has gone on to a better resting place? LOL! Not a fan of the BCC (beer can chicken) - it was a gimmick that failed miserably and is a borderline food safety issue.

That explained nothing for the air fryer lol.i was just going to melt the fat and just use my basting brush to apply the fat to the chips Outback kamado Bar and Grill

Very nice looking meat! Do whatever it takes to keep this man in business!! You've found yourself a rare gem!

Congrats I have it’s twin love it

I'm just really surprised it came through shipping without getting trashed. It was a serious surprise in the bottom of the box.

great meal and nice pic on the sear

You have your hands full and full of life

Here it is, still in the bag after 30 hrs at 155°. Lots of juice. Goin in the fridge overnight. Sent from my iPhone using Tapatalk

I know I am kind of late to this party, but I was making this same choice and I ultimately decided on the 23. My reasoning is this- if I am entertaining for a large crowd I am either doing a large cut of meat or a low and slow. I will not be grilling small pieces of meat for a party. I did that once and I hated it because I never got to relax and just enjoy the company. The 23 will hold a large cut of meat or enough BBQ for a fairly large crowd. While I kind of wanted the space, I knew that I, personally, would not need the space because of how I like to cook.

I only cook for two most of the time but I didn’t hesitate and went for the 32”. If money and space isn’t an issue it’s a no brainer. It’s always better to have the space and not need it. With cooking most of us are adventurous and want to try some cool things. My goal is to cook a whole pig real soon and I can do it no problem with the 32”. Sent from my iPhone using Tapatalk

Welcome Bonfire. I have a BB 32 and love the look and size. Better to have the extra room for those family and friend gatherings. But which ever one you get you will love it. Looking forward to see which one you get and future cooks.

Welcome to the forum BonFire. I struggled with the same decision a few months ago as well. I ultimately decided on the 32 (terra blue). I typically only cook for my family of four, but for those times I cook for a larger crowd the extra real estate sure comes in handy. I can’t compare it to the 23, but I’ll echo Pequod’s comments above. Don’t discount the two zone cooking ability. The shape and size of this grill makes it easy, and that was important to me since I grill as much or more than I cook low and slow. I also have a big joe, and I know the divide and conquer system somewhat accomplishes the two zone cooking but not like this 32. It’s a fabulous grill and you won’t be disappointed. I must admit, I’m also on the fence for some crazy reason to purchase one of the new 21” like tekobo has also.

I have both a 23 and a 32. If you can have only one, get the 32. It’s the better grill of the two. Yup, I said it. Realize each of my kids is special in their own way, but the 32 is a better grill. Some of the reasons: True two zone grilling. This is difficult to achieve in most Kamados, even with the 23 and basket splitter. The 32 makes this easy. Don’t underestimate the value of true two-zone in a Kamado. It isn’t too big for day to day small cooks, which is how I use it (in two-zone configuration of course). Extra real estate. When you need it you’ve got it. Rolls easy for a big guy. No issues with weight and rolling. More agile temp control. Realize this seems counterintuitive, but it’s true. My 32 is quicker to respond to the throttle than the 23.

I pre-dated the 32" era. I started with one 23", then added a 19.5" so I had the flexibility that tekobo refers to. Over time, i added another 23" for capacity when, as you say so appropriately, the 'hoard' comes over. With the 23 & 19.5 units I was able to churn out enough pork and brisket for 60+ people; now with the added 23 i can also do all the appetizers as well as sides. I use the 19.5 the most for us during the week and the others on weekends with friends/family. It is a tough decision, but if I had to make it today I'd go with one 32 and one 21. Good luck with the decision and remember which ever way you go, you are getting top notch quality and won't be disappointed.

Welcome @BonFire! I'll open the bidding as someone who had this dilemma relatively recently. Everyone said that two was better than one and @bosco did a number on me, literally, by comparing the costs and telling me to "bleed once". I love having two KKs - it makes it possible to grill at high temps in one while smoking or roasting slowly in another. I know it sounds like an extravagance to have two running at once but the responsiveness and fuel economy of the KKs means that it is really cost effective - once you've paid out for the KKs that is! Having said all that, if I was to only buy one it would be the 32". Those who have them talk about being able to just cook on half the KK with the split basket but you would also have room to expand when the kids descend on you. Good luck. It's going to be a great journey.

A very good friend of mine did these pork ribs and they were awesome. His mother had a birthday and we were there to celebrate with her. Lots of great eats but none better than these ribs and hot maple sauce. I came home with a care pack of 5 ribs and I ate the whole thing all by myself. Here is a plate of ribs at the b-day party- My dinner today, leftover ribs, although you'd never know it.

Thank you both. Here is my oldest double fisting. [emoji23] Sent from my iPhone using Tapatalk