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Pizza night

The big joint in the picture above went into the dry ager on 19 May. We took it out to eat on Thursday 9 July. Friends said it was the best steak they had ever eaten. We followed the cooking method used by Casa Julian in Tolosa. First broke the meat out of the fat and cut into steaks. Salted heavily on one side and cooked for about ten minutes Turned over and salted the other side after I took this photo. As you can see, the fat tray at the front was full by the time I had cooked both sides for a total of about 25 minutes. I ended up shifting the coals to the right to cook the third cow chop. Here is it cooked And this is the only picture of it cut. We were all too busy eating to take photos. No resting time at all and juices held perfectly in the matrix of meat. Yum.

Agrodolce tonight in the KK Along with 3 cheese potato and mushroom bake And some Wagyu striploin The agrodolce sauce has juice from 2 lemons, about 1 cup of over fermented Kambucha tea( strengthens to a vinegar) and about 2 tablespoons of bush honey. Sent from my iPhone using Tapatalk

Pizza night tonight! Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book. Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish! Sent from my iPhone using Tapatalk

Nice Troble, Here is last nights meal. Seared on one side to caramelise the fat, then sliced. Plated, couldn’t finish the whole steak it was sooooo rich. And this is the agrodolce. Sent from my iPhone using Tapatalk

Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre

Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck

Oh my gosh, I want one! I was just exchanging emails yesterday and today with another member about the retrofit bolt-on smoker attachment. I’ll have to see if Dennis will make one of these brackets for me when I order the retro port and straight smoker tube.

My old post higher up in this thread illustrates the "problem" that I had. I wanted to be able to slide the hot/cold smoker off the KK without having to undo the bolts. I came to the conclusion that was not possible. Until now. Dear Dennis came to my (our) rescue and sent me the new parts on the left in the photo below. I replaced the part on my hot/cold smoker and now have this really elegant solution. IMG_7693.mov I love @DennisLinkletter

Nice mention along with some other luxury grills. High end grills that will make you King of the Summer Cookout

I believe @Pequod moved them both to his new residence.

Looks like a good one! Keep the temp around 225 and take your time, it'll turn out great.

I'm pretty sure the results are much more due to the operator than the camera...

Found some beef back ribs at the CostCo, new to me soooo.... Sous vide @ 141F for 30 hours and here they are- Now to make them a little more appealing. Just like magic. Plated.

Mojo chicken - this was really good.

Another odd ball thing to check. Is your KK on a solid surface (patio) or one with a bit of flex (deck)? Mine is on a deck and I discovered that when walking around the grill the flex/bounce will cause the top vent to move enough to mess with the temperature. Others have seen this, too. Fit is simple. Get a spring and put it on the shaft of the top vent between the spider and the top vent to apply slight pressure/resistance to help stabilize the top vent. It doesn't take a stiff spring for this. Something akin to the spring in the toilet paper holder. They last a couple of seasons and then just replace them.