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Nice snags, MacKenzie! Tonight's dinner was a grilled Mexican Chicken Salad with Elote corn. Salad dressing was a smooth guacamole. Plated with Margarita!

Speaking of OctoForks I thought I would give them a spin for dinner. Plated. Dipping cauliflower in homemade Ranch Dressing. Made the Ranch Dressing before starting dinner so it didn't have long to blend the flavours but it was still delicious.

So I finally broken her in. My first cook ever not just on my 19”TT KK but on any Komodo. Considering the high gusty winds and cold weather we had that weekend I’ll take it. I didn’t take hardly any pics because I was so focused on everything else but...ringing in my ears was “if there’s no pic it didn’t happen”. 😄. So I took a couple. Two weekends ago I did a brisket and rack of baby backs...this past weekend half a pork butt and another rack. All was delish but the brisket point was a creepy stringy texture even though I thought that I cut against the grain...looking at the pics I guess not! Anyway...here’s some pics. I’m just a padawan but it’s fun learning! 😄

Leftovers from yesterday's cook. There is something special on this plate and it's for Tony.;) Best to pull the blossom apart and sprinkle it over the plate. I managed to scrape a few greens from the garden alone with the chives.

Thanks, MacKenzie for the chive blossom pics! I still have blooms, so maybe I'll be inspired to sprinkle some on dinner tonight! @Bruce Pearson - Elote is Mexican street corn - roasted corn on the cob, with a slather of mayo, chile powder, lime juice/zest and cheese (usually cotija, but all I had was parmesan - which works great in a pinch, so would Romano or feta.) Now that Meater is in full production mode, unless they have a supply chain problem from the trade issues (made in China); they should be able to deliver on schedule now, one would hope.

Punny!

Congrats and welcome to the dark side! From the pic, it looks like you cut the point with the grain. The grain of the point runs more or less orthogonal to the flat, so you slice it 90 degrees from how you did it. There used to be a great online tutorial with pics on slicing a brisket. Will see if I can locate for you. Courtesy of Thermoworks:

Mac those leftovers look almost to good to eat. Such beautiful photos. I guess that’s a chive blossom? Did it taste kind of oniony?

Tony, I saved that one for the end of the meal and ate it whole, it was strong, that is when I remembered that last year I broke the blossom up and sprinkled it over the meal, much better. Now if I can remember that lesson.

With that much meat, I'd allow extra time (a couple of hours) and if they hit target IT early - like ckreef said, just wrap them in foil, a bath towel and into an insulated cooler and they'll hold for hours - easily 4. Jon & Bruce - never cooked a rack of ribs , bad grill owners, bad, bad, bad! A time out for you both!

Second the comment on the SS tabletops reflecting bright sunlight if out in the open , plus they will get very hot, too! Too hot to put an adult beverage down on for more than a few seconds. But, if you want to keep a pot of BBQ sauce warm, just the ticket - solar power, baby!

Like you guys said, someone in the food chain got a bug up their butt about it and kicked it back.

Me to,but I’m about to try in the near future

Thank you all for the encouragement! 😊

😱

At the risk of getting kicked off this forum....................I have to admit..............I have never cooked a rack of ribs on my KK's. (Redhead Sue is a flanken rib fan)

Aussie a little teak oil might brighten them up a bit? But they show that your KK is getting used a lot and that’s a good thing.

Tekobo, According to Meater they are shipping out to all the people who helped fund Meater. And then they’re going to ship out to people who have ordered them after they were funded. They said the people who ordered meters after they were funded should start getting theirs in July I take that with a grain of salt. But time will tell at least I got a good price on it.

I have done 4 - 8# butts in my 19"TT twice. Make sure you space the top butts like the picture below, so the temp stem doesn't hit the meat. A two butt cook is a piece of cake

Great looking ODK and good looking cook!!

Hey there Bruce. At least one person has reviewed the MEATER block on the forum and they were happy with it. I am very keen to get hold of one because the MEATER is the only thermometer I use (for simplicity and lack of wires) and I would like not to have to rig up two phones to get the signal into my house. The only problem is how long it will take them to deliver. I am still waiting for mine, a year and a half on. It would be good to hear from others who have also ordered the block.

Ditto

Bruce, I am always encouraged by you, thanks.

@SSgt93 u make a good point. I never thought about it from that aspect. I was thinking the stainless steel ones would accent the color of my grill.

You amaze me Mac! No store bought ranch dressing for you just make it yourself.lol nice yummy looking cook

Tony, seeing that plated dinner is making my mouth water.

Off to a good start and learning from your experiences. You'll be on point in no time!

dr2b, you have been busy and it looks like you have been having lots of fun and some very tasty eats.

Looks good dr2be, cooks and bbq layout were nicely done. I think down the road the wires keeping your cooks alive will be replaced with a simple thermometer. Tools are fantastic to monitor and ease your cooks but in the end it's time and temp and a good eye. I'll take one ribs, please.

The point of the hi cap is space. Yes the rib rack will work on main grate, and yes, you can absolutely do two pork butts on a 19”. Sent from my iPhone using Tapatalk

I have Teak. I love the look of natural wood. Not hard to clean at all. 2-3 times a year, use this to keep them looking tip top: https://smile.amazon.com/dp/B001EXZY8K/ref=cm_sw_em_r_mt_dp_U_wMucDbYXD41KV

OK. Good news, Keith did respond. He said his website is under re-construction but you can get in touch with him direct to buy. His contact email is on the website and the details of the products are back on there: http://octoforks.com

For Father’s Day, we decided to skip the steak this year and take some baby back ribs for a spin. They were glistening and covered in a glaze of their own drippings long before I applied any sauce. They had a distinct hint of bacon flavor and were by far the juiciest ribs I’ve ever made (and I’ve made tons in the KK). Definitely making these again. Plated on the obligatory heavy duty bbq paper plate, country style whipped potatoes, and side salad.

Delish nicley done Sent from my SM-T835 using Tapatalk

I went with the wood . .but having the stainless ones let's you put some hot stuff on them. I don't find the need .after a few years.. Sent from my SM-T835 using Tapatalk