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I’ve been working my way through about 20lb of Wagyu striploin that my dad gave me for my birthday last month and although I usually enjoy a thick steak, these are too rich to eat too much in one sitting. It’s Thursday night here, so I part froze- 45 min in the freezer and cut these thinner. They are cut about 8mm thick. Salt and peppered only and now resting in the cold room on a rack so the air can circulate. If I was feeling as brave as Tekobo, they could sit and dry age in the cold room for a few weeks. I am not feeling that brave, and have eaten porridge and vegetables today so they can be savoured tomorrow night after golf at Noosa Heads. I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions? Sent from my iPhone using Tapatalk

Hi All! Just got my new KK this past weekend, it’s awesome! Looking forward to cooking on it and reading all the topics so I can learn the tips and tricks. I didn’t want to wait to get a custom one due to the back order so I just grabbed on that was currently available. I have been eying a KK for about 3 years now but never had the opportunity to pull the trigger until CV-19 hit. (They cancelled my kids daycare for 3 months and I just invested that into a new KK) Wife digged the black so we went with the matte black and it was at my house in about a week. Thanks!

Moroccan chicken on the menu last night - used both the green and red harissa pastes. And, HURRAY!!!, the local corn stand is up and running! Plated with orzo with scallion butter sauce and a pan sauce of blistered cherry tomatoes, garlic, and parsley. Arugula salad and crusty bread to round it out. (Notice Kipper being sneaky and hiding under the table waiting for dropsies!)

I’m a little addicted to skirt steak/carne asada on the KK, turns out great every time! Pics aren’t the best but the food sure was.

Ribs turned out great....and plated.. Sent from my SM-G965F using Tapatalk

I believe it's just lump charcoal. That's all Dan used. Funny seeing this video, that cooker now lives in Northern California. I bought it from Dan three years ago or so.

Last night's dinner was grilled salmon, with Everything Bagel seasoning. Trick was to rub the fish with Duke's Mayonnaise first! Helps keep the fish moist. Direct, main grate, 325F. Foil packet with alder wood chips and pellets. Plated with red potatoes roasted in duck fat in the airfryer, with sautéed green beans with a nice shallot vinaigrette. I got 3 shishito peppers off my plants and grilled those up for a tasty appetizer. The 2nd piece of salmon got shredded and mixed into some nice scrambled eggs with Boursin cheese for breakfast. Sorry, too early in the day for foodie pics.

Oh yah! This particular bad boy of the Santa Maria persuasion is quality, high tech and a pleasure to cook on. Like the KK it was made with features that standout against other competitors and separate the distance between them. For instance, an effortless geared cranking mechanism attached to a SS wheel that moves the surface grates up and down with ease and stops where you leave it without moving....no brake, one hand, the other can hold your beer. Three 3/8 in removable 304 SS grates sitting on a secure rack that doesn't move side to side...sound familiar. An insulated fire box. An immense SS rotisserie with a capacity of 80 lbs. A designed system to pull out the fire box plate for cleaning using the rack lifting unit capable of lifting 800 lbs. Folding side tables on three sides and heavy duty support wheels. Like the KK the quality goes in before the name goes on. Did I say it was a pleasure to cook on? It is. I saw this grill which was just offered this spring to the market at an up scale BBQ store........instantly it drew me in like a moth to the light. It's Called the Hooray Grill and it's manufactured in Kansas. Some may be familiar with the Hooray ranch which offers duck and pheasant hunting' You tube has a few video's, one on the tech and the other tailgating at a KC Chiefs game and another with the owner and Brett Farve cooking. For me it's all about the cooking, showing our guests a good time and providing a comforting distraction........ain't that what it's all about. Pull up a high chair and see what's cookin. Hope I didn't ruffle any feathers, consider it another tool in the box, I for one always appreciate a good tool.

What a beauty. It looks really well engineered too. You are going to have fun with this new grill, congratulations. Allow me a little fun too. Is your wife still occupying the shelter you built for the KKs originally? No matter, it looks like your new shelter is very well positioned to keep you in touch with the guests while giving you the space to focus on grilling and drinking beer.

That looks great Tyrus. When you say it’s a pleasure to cook on, surely you are not referring to a pot of soup stirred with a wooden spoon? I’m looking forward to seeing more photos. Very exciting. Sent from my iPhone using Tapatalk

Aussie, the rib master! Basher, I'd sous vide those steaks, given how thin you cut them, and then a quick sear on the lower grate - UNLESS, you like your steaks more done than medium. It will be a challenge to sear them while holding the interior to under 135F. You can always freeze them and toss them on the grate frozen. That will help keep the interior temps down.

Yum yum they are going to taste great. Looking forward to the finished cook.

Basher, my first suggestion is to ship them to me. I'll take care of them for you. Enjoy.

You still up Basher? Don't the sun ever set in Au. No, no, no that's not soup but a delish Chilli I happen to be eating right now. Take care

Well invested showcase. That looks very sexy. 3 years is about the time many of us wrestled over the decision to buy. Congrats. Sent from my iPhone using Tapatalk

I watched this video and it looks amazing. What kind of fuel were you using?

Those look fabulous. I have never cooked Wagyu myself before and so my suggestions are only based on my preference. Cooking hot and real fast on a low grate would get me the blue steak that I would want but I am guessing most people would want some fat rendered out. You have enough steaks there to experiment - it would be interesting to see what you get if you do a bit of fat rendering on the warming grate before (or after) searing the steaks low down. Super jealous!

Those steaks look amazing, Basher.

What an amazing setting basher! The steaks look amazing, but I’d love to see more of your outdoor area if you are willing to share. Sent from my iPhone using Tapatalk

Looking good Sent from my SM-G965F using Tapatalk

Well, HELLO! But, this one is tame by comparison to your usual mash-ups!

Looking delicious so far. Did you get some finished shots before it disappeared?? Nice cook Aussie but I don’t see any ribs sticking out! Lol

Hi all! I'm Kevin and I'm a newbie at this forum. I live in the UK with my wife and daughter. Love cooking and everything connected with food. Besides that, I like kayaking, fishing and hunting. I was lurking this forum a bit and decided to join this awesome community. Glad to be a new member. Nice to meet you all here. Have a great day!

Welcome aboard Kevin. As Pequod rightly said, I'm in the UK too. Used to live in London but I moved to allow me to get a bigger KK. As you're in London and into hunting, I'm looking forward to some recipes for Hampstead Heath Squirrel, Trafalgar Square Pigeon and possibly a rotisserie Westminster Flying Pig.