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Got some beer can burgers on the go . Sent from my SM-T835 using Tapatalk

I saw them play last year. Really enjoyed it. Pretty good impersonation. I couldn't believe how many ladies( from 20yo up to 60yo's) took their tops off and threw them towards the stage. Rock n Roll eh!

So Mac, sear it plain, no salt, no spice? Then salt and spice it? Then fridge again while the spices soak in? Then cook it. I ended up with a 6.8kg( 15lb) wagyu striploin with a heavy fat cap. Marbling score of the meat around 5- 6. They export most of their beef and don't have a specific shop front. While there, I couldn't help myself and also grabbed a small 2kg rib fillet with a marble score of 9. It looks delish already.... in the plastic wrap!

My absolute favorite Jim Breuer skit...............................

Yum yum I bet they will taste great! Happy grilling

Yep saw them in concert in ‘02, I will never forget their rendition of “itsy bitsy spider”, I was hoping for “wheels on the bus” but great concert any way,

A commercial bread oven, which we're modeling, provides a wallop of steam in the first minutes of the bake. That device can boil enough water, but over a longer period. I don't believe it recreates our goal, but the effect could be interesting? I try to avoid overly complicated solutions to simple problems, so I'm unlikely to try this. But if I had this device already for woodworking, the temptation would be irresistible.

Basher, take this for what's it's worth, keeping in mind I've never had a Wagyu rib filet roll. I'd freeze it for maybe an hour then sear it, spice it up, then cook it. Trying to avoid that grey ring.

Minimal trimming Pequod. I sliced lines around the leg- shoulder will be the same, then rubbed with salt and favourite spices. With lamb there is always cumin and rosemary in the rub.

I have a very exciting weekend coming up. Grand Final World Cup Rugby on Saturday night and my wife is taking a couple of nights with her mates on the Gold Coast. This leads to a bachelors night with mates over to watch the rugby and play with the new KK. A friend running this business is producing some terrific products https://stockyardbeef.com.au/stockyard-awarded-gold-at-world-steak-challenge/ and has offered me a Wagyu rib fillet roll. I am looking for suggestions on techniques from the floor. What would you do? I was thinking about spicing the roll with a dry rub, sear the outside, rest, maybe refrigerate, and slice into steaks, then grill the steaks. Mindful that I don't want to overcook it. Any other ideas?

Tried the new peach rub ckreef sent me..on they go.. Arking up .. And plated. . Sent from my SM-T835 using Tapatalk

Sent from my SM-T835 using Tapatalk

Serious looking meat there!

Two, yes two beautiful cuts of meat. You must be expecting a special guest or I dare it's your birthday or someone else's at home. Gonna have to pair that with a nice wine,,,,bon appetit. Apologies, I missed the top leading entry and commented on the pictures but anyhow things have changed,,,pair that with some good beer maybe a case or two

I'm not sure where my heat deflector is, but I do use the double drip pan when I'm trying to tune how much radiant heat comes from below. Fuel efficiency? This is like debating flower pens when some people are still rolling joints. Although I never use my precious coffee lump indirect.

So instead of using the Kamado to generate the steam could you use a steam generator something like this to pipe steam in the port at the bottom? Would that be the same thing or will this not produce enough steam for this application. https://www.amazon.com/Earlex-SS77USSG-Generator-1-3-Gallon-capacity/dp/B005JRF43M?ref_=fsclp_pl_dp_1

Well grasshopper I bet they made great stepping stones

I use my heat deflectors as stepping stones in the garden. Used one once many years ago when I was a KK grasshopper. Learned that lesson very quickly, it took forever to heat up the grill and wasted fuel.

Yeah, what Mac said! Looks yummy!

Looking tasty, Aussie.

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Sent from my SM-T835 using Tapatalk

They weren't so detailed about the science on this - and I didn't read it too closely. I think they seemed to be implying that an hourglass shape is an ideal Kamado shape. The KK has that to some degree with the firebox. I'm not sure if that's what they were trying to accomplish or not. https://www.engadget.com/2019/10/25/harvard-barbecue-desora-kamado-joe-cinder-grills/?utm_campaign=homepage&utm_medium=internal&utm_source=dl

I can imagine all these kids at Harvard being asked "who wants to study and design a better grill?" Pick me, pick me! Why wouldn't you volunteer for this, then go home and tell dad what you are learning at school. University was so much fun!

I've done the no-knead several times and it was tasty and fun. When one starts adding home ground flour to the mix one needs to build structure. This latest bread I'm working on uses the stretch and folds. I also use a pizza stone to bake the bread on and cove it with a large SS pan for the first part of the cook. So far so good.

I absolutely love picanha but the Rib is sooo good on the kk! Envoyé de mon iPhone en utilisant Tapatalk

Susan, you are correct. I roast the steak first at about 350F on the main grill - direct until the meat temperature hits about 105F (as I'm shooting for medium rare at the end (130F)). Mesquite or Red Oak chunks are my woods of choice. Pull the main grill and meat off. I usually already have the sear grill in place.Then it's rock on! Open all the vents wide open, let 'er rip to as high as it will go. Then drop the steaks onto the sear grill for 15 seconds, flip, another 15 seconds, flip, another 15 seconds, flip, a final 15 seconds and off they come. I read somewhere (Amazing Ribs??) that turning every 15 seconds gives better results than leaving on for 30 seconds on each side. I also don't subscribe to the "let it rest" technique for 15 minutes. Who wants cold steak? Go read AmazingRibs.com to dispel this myth. Disclaimer - the above times on the sear assume that you have a serious cut of steak - at least an inch thick. If your steak is thinner than that, adjust the times accordingly and you probably only want one sear per side, not two like for the thicker cuts.