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Splurged for the holiday and picked up this A5 Japanese Wagyu brisket from Crowd Cow. I was looking for brisket for the holiday and my usual sources were out. Crowd Cow was out of everything but the A5 and it was on sale. Still a bit pricey but lordy it is amazing. Got it in on Wednesday and stuck it in the fridge on thursday to thaw out. Pulled it out last night to throw some salt and pepper on it before I went to bed. Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks. Threw the brisket on about 8:30 am. Pretty much left it alone for about 5 hours while I monitored the temperature. It was pushing 170 about 2:30 and I wrapped it about 3. I spritzed it with some apple juice/cider vinegar the last couple of hours before I wrapped. Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner. Sliced up: This was seriously the juiciest brisket with the most amazing flavor I've ever had. I had some concern it might be too rich but it wasn't. Just packed with flavor. While this was a flat, it was comparable to most wagyu points that I've made before. I made Aaron Franklin's regular BBQ sauce and put it on the side as it is one of my favorites. I could have easily left it off and ate most of it without the sauce.

Pork ribs. Ready to go..Looking good..Ready for a rest..and sliced..plated with some potato bake and salad.. Sent from my SM-T835 using Tapatalk

Did some drumsticks, marinated in Frank's Hot Sauce then sprinkled on some Stripe Garlic and Silk Chili.

I finally found a purveyor who could supply beef plate ribs, so I thought we'd give them a shot. These are like what I remember from our last visits to Austin- the beef ribs in Lockhart and in Austin at LA Barbecue were GIGANTIC. Until now, I've only been able to procure beef chuck ribs, and they had excellent flavor and texture. So we'll see if these brontosaurus-sized beef plate ribs are as good. I will report after dinner, starting in the next hour or so. I put them on around 9 AM at 220F- as usual, the temperatures gradually crept up to 280-300 range (does anyone else have problems with temperature creep in their 32" KK's? If I have to cook something that really requires 225, I don't know what I'll do. It seems like it just wants to go to 300*, even when I have it almost entirely tamped down in terms of air flow.) Scott's "BBQ" sauce- really an Eastern Carolina vinegar/pepper sauce was used to mop the ribs about every 90 minutes from 1 to 4:30PM. Two photos of the final product- with and without Scott's basting sauce. I'll report on results, flavor-wise, later. -Jim in Denver

Tried the Bonfire on a wooden deck this evening. There was a welders blanket underneath not that the bottom gets hot but even though one is burning hardwood there is the occasional spark. There is comfort on the deck as opposed to the lawn, no critters are going to come out of the bushes.

Cheeseburgers...including two “beyond meat” burgers for my vegan sister in law. pizzas for dinner. Cheese, Hawaiian, vegan veggie, pepperoni, pesto & grilled chicken, basil & prosciutto

I too had to suffer through this horrible situation tonight . I feel like I will be haunted by this until I can get home and hug my KK again (tomorrow). But at least the Aloha chicken turned out great. Can’t wait to try the recipe on the KK. (no clue why the forum rotated the photo)

Hey there @Basher, what a beautiful scene! I can cope with rain in such beautiful surroundings. Here, rain or no, I cooked dinner on the KKs last night. The friends who are going to buy the 21 came to dinner and I showed them how to work the KK. It was a joy to demonstrate how easy it is to make good food. The husband of the pair is going to be the cook and he, happily, claims to be OCD and will be joining the clean grate club. We roasted a suckling pig leg on the 21. Beautifully thin and crispy skin, like the top of a creme brulee. I warmed up the vegetarian stew that they brought on the 23 and followed that with some gooseberry clafoutis. Yum Glad to have drawn someone new into the KK circle.

The Morning After: Follow-up. Below is the snapshot of the largest of the racks as we separated the fatty portions (mostly) from the good beef and chopped it coarsely for serving. The consensus was that the plate rib meat was very similar to fatty point brisket- maybe even moister and fatter. I sent one of the other racks home with my daughter's family, and stripped the meat off the third one to package and refrigerate it for future use. There was not a lot of usable meat on the third rack. In comparing this plate rib to the beef chuck ribs we had been doing (recommended by my great local butchers at Oliver's as having "more meat and better flavor" than plate ribs, we reached another consensus: Jimmy and Richard at Oliver's were right, and the chuck ribs are our preferred beef rib for the future. (Photo included). The chuck ribs were almost all usable meat, and had a very similar super-beefy flavor, and a texture similar to brisket.

It’s an interesting business Aussie. Seriously, if you get a chance to try Stockyard Beef, they won best steak in the world in Dublin. It’s sensational. I have two Kiwami striploin s in my cold room with a marble score 7 and will show one of them cooked in the next month or so. https://stockyardbeef.com.au/our-beef/kiwami/ Sent from my iPhone using Tapatalk

Things did get a little twisted on that gasser.

On the open ends I intend to close them with a refractory board. They will mounted with small lags fit into sleeves with permatex high heat sealant to hold the refractory snug against the 2 inch surface and it will be fashioned with a adjustable sliding air intake. The spout will most likely be a front leg once the refractory is applied and then filled with a cement. The support legs for both will be made of wood scribed to fit snuggle to it's bottom with glass gasket for protection against the heat . Painting one color will be easy with high heat engine block paint or maybe just some stove paint. Let me tell after cutting the piece I didn't realize the amount of black soot it produced.....had to toss my cloths in the trash and I don't relish in the thought of visiting it again unless dressed in a operating room smock, eye wear and breathing mask. Later a grate will be fashioned for the cooking top and a lower grate for holding up the coal for good air flow. That's easy to say....as long as all goes as planned. The summer is long and I have many projects to complete and many miles to travel before I sleep.

It’s nice to have a rainy day every now and then Tekobo. BUT, this was our morning on the Brunswick River. And this was our evening at South Golden Beach. With a full moon tonight. If I get a second KK, it’ll live at the beach house. I struggled last night to cook on an unfamiliar gas bbq. Sent from my iPhone using Tapatalk

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First cook on the new KK! I’ve done chicken before at 400° with great success. Usually cooks in 45 minutes. Ths time I put a double lined aluminum foil pan below with potatoes and the cook took an hour and 20 minutes. Skin was not as crispy as usual. I think the potatoes added extra moisture which prevented the chicken from getting crisp. Flavor was great. Very happy with the cooking experience.

39B9230F-3976-440E-8D99-D76F3F6BF815.MOV Second cook on the KK. Dry aged bone in ribeye .

https://www.ebay.com/itm/1-Aluminum-Disc-1-1-4-thick-x-14-3-4-dia-Mic-6-Cast-Tooling-Plate-Disk/110859756052?hash=item19cfc1a214:g:RsEAAMXQO21Ry0af

Fantastic result on those ribs. For me to hold at 225, I have mine nearly shut down. A small sliver of opening at the bottom vent and just backed off from fully closed at the top. That assumes it is properly heat soaked. As Tony said, a guru will certainly take care of the issue.

That looks great @Steve M. Mouth watering!

Very nice.

What a fantastic plating, definitely making my mouth water.

Crowd Cow said to expect a loss of 20%. Sounds about right but you're correct, it was amazing.

Terrific looking bark on those ribs, Aussie.

Troble you sure are cooking up a fantastic storm. Every thing is looking very tasty for sure.

Looks amazing, Steve.

I like it, but all the heavy math and having to have an experienced tapper on call kinda makes it intimadating. Comfy and cozy to say the least. Good job.

What do you think? I’m really interested in hearing how you feel it performs on the blue glass tiles. Use a premium microfiber towel for the best results. Www.theragcompany.com is a great source. They’re super high quality and the prices are great. We use them all around the house.

Good luck. I know that you will love whatever you finally decide.

Stunning, I love those shots. Cooking on a gas grill.

It is a wet and dismal day where I live in England. I looked out of the window at my KKs, looking gorgeous and cheering the scene up. I feel bad about even thinking about parting with them. They were a birthday present from The Husband so I felt I had to ask his permission to sell them on. He was fine with that because he thought I should have got a 32 and 16 the first time around in any case. I am almost set with my decision about which KKs to get next but these two, dear Milk and Meat, are tugging at my heartstrings.

Looks like a great beach. Love living on the water. Had my niece and other kids over tonight so did a solid wing cook. Not lying, best wings I ever grilled. Top grate this time direct at about 325. Man, had lil crisp and moist! The KK makes me a much better cook than I really am. Needless to say, no left overs tonight.

Really simple Steve. Dry off the fish. Salt and pepper. Double salt on the skins side. Hot plate, generous dob of butter in the pan. Skin side down first, patience for about 2 minutes, then flip. Done. I put the lemon juice over the spinach and tomato’s to steam in the same pan. I prefer the fish with a little crisp on the skin with lemon on the side( in the spinach) Wingman, does this help? That’s the other side of the Pacific Ocean. Sent from my iPhone using Tapatalk

Wow, I'm hooked on skewers. These skewers are great. Anything a Weber kettle can do better than a Solo Stove fire pit, a KK can do far better than a Weber. This kind of grilling is the thrill and the taste of roadside grilling in Thailand or Morocco. I could never quite recreate this flavor profile on a Weber or a KK. I believe that there's a big advantage to the taller-than-wide orientation in a Solo Stove fire pit, that would be lost with their new grill. Whatever goes over what's left of these embers is surrounded and bathed by the rising spotlight of hot air and radiant heat, a convection oven effect.