Leaderboard

So finally cooked my first Picanha last night.. Kept it simple, salt and pepper, reverse seared/smoked with cherry and a bit of coffee wood. Took it to 128º then pulled and let sit about 20 minutes, then threw it in on the lower at about 550º but the fat side started pouring oil and so I pulled it and threw in my big commercial grill grate to slow down the oil flow.. Brought it to about 135º thick end, 145º thin end, pulled and rested it. I could see obvious grain in the meat but every Youtubian video showed people slicing across the large end with the grain.. I then realized that after they cut the slab with the grain they then cut it again into little strips with the fat on the end. This was the across the grain cut. It was good, flavor VERY reminiscent of Tri Tip (especially cold the next day) the fat was nice but there was zero marbling in the meat. Not sure it lived up to the hype for me... There was a thick and thin end and the thinner end was of course more well cooked. I think I preferred it's texture at medium rare to medium than I did rare to medium rare. I think I'll take the next one to 140º thick end. But it was Purdy!

Korean Pork Tenderloins - direct, main grate @ 325F, with peach wood chunks. Marinade was Bulgogi with some pineapple hot sauce. Basted the tenderloins a couple of times during the cook. A bundle of asparagus for good measure. Plated with some pineapple fried rice (see the connection with the marinade hot sauce!) Did the fried rice in the paella pan to get a nice crust.

I could not resist, even though it was a struggle to get one of these things to Canada, started working on it yesterday and just now managed to get my order to go through. There are so many things I want to try in this pot. You know you can even let your bread proof and then cook it in the Kamado part in your oven or in your REAL KK Kamado. This is going to be exciting. Thanks for pushing me over the edge, Sygyzies.

Lovely dinner, Tony.

I tried my first attempt at cooking a 4lb Tri-Tip today.

It's not like you're trying to dock with the International Space Station. Once you get the hang of vent settings, it's pretty damn easy!