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AliMac there are other photos in the post “the clock is ticking” In the end I took the steaks out of the fridge and let them come down to room temperature while the charcoal was firing up. Heated the middle grate, then removed and added a stick of carambola wood. Seared each side. Extremely filling. About 150- 200 grams of this Wagyu is plenty. These last two will be added to a salad tomorrow. The smoke tastes better the day after cooking. Sent from my iPhone using Tapatalk

It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds

Grilled some chicken breasts yesterday indirect with mesquite wood at 350 then finished direct on top grate used the chicken for a chicken quinoa bowl yesterday with black beans, corn, cherry tomatoes, white quinoa, fresh guacamole, shredded cheese and mesquite chicken used the leftover chicken today for a healthy vegetable salad. Spring mix, cucumbers, bell peppers, carrots, avocado, Fuji apples with raspberry vinaigrette & shaved Parmesan cheese

If you must know Tekebo the wife has squatters rights and I can't get in but I'm happy where I'm at. Yes I do like cooking on it Mac, it's very magnetic and people gather around it. Place a chimney of coals down and a few splits and it provides the atmosphere.

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!)

Update...we got the permits for the roof & solar. Roof tear off will be August 10th. That means next week I gotta remove them pool solar and existing solar from the roof also little plant update. We originally were going to put a orange and lime tree on the back wall and try to espalier them along the wall however we can’t install anything in the wall till we tent the house for termites....and because all the nurses were selling out of plants this spring I have had my semi dwarf lime tree on my. After all court in a container since early May. They delivered me a lemon tree instead of an orange abd I ended up telling them I’d keep it abd use it in the property. Since I had time on my hands I started thinking about how my back wall was mostly north facing and how I would like to get as much fruit as possible from the citrus trees. At this point it’s June and I have a Meyer lemon, lime and Valencia orange tree on my basket all court, I decide that I’m going to clear the front hedge in my front yard that I share with my neighbor (after I’m estimating and seeing that said hedge actually is rooted on my side of the property). I decide I’m gonna squeeze as much as I can out of my property so in front I go with Meyer lemon, lime, Valencia orange, golden nugget tangerine, lucuma (Peruvian fruit), fruit punch mango tree. I planted all those early this week. Waiting for a pink lady apple tree and Evas Pride peach tree to come in but those won’t come till January. I also decided to plant a boysenberry and raspberry bush on the north/back wall where the lime and orange trees were going to go. Those bushes don’t need as much sun and im going to try to trellises them so they’ll have a similar look to our original idea of espalier the lime and orange tree....I’ve never gardened before so all this sounds good on paper but we’ll see if I can manage it also decided to try and grow two dwarf avocado trees a Holiday and a Wurtz on my side yard in a tiny area. Had to order them off the internet and they came in a sad state but seem to be on the road to recovery with new growth. Also locked up a Haas and Fuentes that I’m going to plant in my backyard and prune to a manageable height so I’ll have avocados 3/4 of the year. My wife and I weren’t totally happy with the plants in our front yard. They arent very unique and aren’t our style so we are in the process of finding unique succulents to put in the yard to give it different textures and colors. We went to this insane nursery that’s outside San Diego that sits on 25 acres and you have to be driven around in golf carts http://www.ranchosoledad.com took a few pictures of sobs if the stuff we’ve planted already to show some coming in. It’s been hot this summer and I’m still learning the right watering schedule Also bought a composting tumbler to start composting

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.

I can see the downside on KK cooking is that you build this beautiful fire, then shut the lid so no one can see it. It does make for delicious- and mysterious food to the unknowing observer. We are all drawn to water and fire. No doubt that new grill is complimentary in many fronts Sent from my iPhone using Tapatalk

Congrats!! Almost picked the Black Pebble. We are into our first week with ours and having a blast cooking and understanding the thermodynamics. look forward to your experience!

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!

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’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!

Thanks @MacKenzie I’m looking forward to posting pictures of meals with fruits from my garden...in a few years 😀

Mulch those Avos thick. They have feeder roots that grow through the mulch. They also will only fruit where the have direct sunlight touching them so don’t grow them too close to other trees or walls. Mates have o o farms north and south of us. Good luck. Sent from my iPhone using Tapatalk

OK you got me there on the carambola....what does impart to your steak? I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola.

@Basher looks great. I think I’m gonna have to go to the butcher and get a steak for this weekend now! Great grill marks too! Looki g like a pro

Troble that’s. Terrific looking salad Sent from my iPhone using Tapatalk

Chips and gravy yum Sent from my SM-G965F using Tapatalk

Showcase, what a beautiful KK, stunning. You think your KK is awesome, just wait until you taste the food you cook on it.

It is going to be fun cooking on that grill.

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.

Awesome! The black looks really elegant and it's great that you got something positive out of this situation. Looking forward to your cooks!

Its difficult for me to say what my favorite thing is to cook on my Komodo Kamado but pizza is right up there or tops! KK & Pizza.mov

Sexy, yes..dark and mysterious and it cooks well too. That's what Yoda would have said.

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

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.

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.

Your pixs sure are making your cook look deeeeelicious. [emoji4]

Lovely, Aussie.

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

Here are some daytime shots. We got a nice teaK table And I found this cool contraption to walk mount the hose for easy cleaning and maintenance. Wife is getting candles, table runners, plates etc and as I mentioned before lounges and umbrellas won’t be here till july. I bought a receiver so I could create 3 different “zones” for the speakers. 2 for the TV, 2 for the pool & hot tub and 2 for the BBQ area that way I don’t have to have the whole yard bumping if I’m only in one area. Tested it out last night and was able to crank it without disrupting my family inside or the neighbors gotta hide all these speaker wires today

Got a break in the rain and managed to unbox it will cover it for the night and work on it again tomorrow. It is so beautiful in person