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I learnt a little trick with corn in the husk. If you cut the stalk end off, and squeeze the cob out of that end, all of the silk stays in the husk. Sent from my iPhone using Tapatalk

Tri tip marinated in soy sauce, Worcester, garlic & Montreal steak seasoning. Sweet corn on the cob, asparagus with olive oil, garlic, salt and black pepper. Grilled Indirect initially and finished direct 350 over mesquite wood. With Fred’s horseradish sauce (which is life changing good BTW) tri tip is a great cut to cook cause I can keep my wife and mother in law happy with their well done end pieces and I can enjoy juicy medium cuts of grilled meat in the middle

Move over Tony, my fresh corn hit the farmer's stand today and I was there before the doors opened. I learned a big lesson today, normally I like to steam the cobs on the kitchen stove in a pot with water but today I got the pot ready so that after I'd tried a few on the KK I could compare to the steamed version. Fired up the KK and used a lower grate. I'm ready. Going to eat outside today. Done. Also added some Silk Chili to this one. This grilling method is so much easier and less messy that on the stove steaming. It's a keeper for sure.

@Basher - lucky pooch! Tasty bits for him/her. Interesting cook, Tekobo. Dinner was a big azz porkchop, with local corn and some curry rice. Side salad, crusty bread and a nice TJ Rose complement the whole thing. Porkchop was rubbed with Eat BBQ and Sucklebusters Texas Pecan rubs. Direct, main grate, apple wood chunks. 325F. Plated. The yogurt container was actually the salad dressing - Penzey's Creamy Peppercorn.

I do agree Tyrus. I think this helps him appeal to a different audience- who hit their fingers a lot with a hammer. Sent from my iPhone using Tapatalk

Coincidentally, on Wednesday I cooked short ribs "Brazilian steakhouse style", according to Meathead in his book. The Husband says he has never seen short ribs on a stick in a Brazilian steakhouse but they were yummy nonetheless. Meathead says you cook to medium rare on the outside, thinly slice off the meat and return the joint to the roti to cook more. I ended up cooking this small piece fully on the rotti and slicing it thinly, vertically off the roti spit at the table (tricky to take photo in the circs!). Very tasty and will try again with a meatier joint.

I cooked some nice beefies yesterday. First beef ribs I’ve done in a while, they turned out so well! Sent from my iPhone using Tapatalk

Adobada tacos w/pineapple, radishes, red onion & cilantro Carne asada tacos w/guacamole & Cotija cheese

KK corn is wonderful and far less messy that doing it in the kitchen. The silk is also much easier to remove because it is moist and sticks together. Easy peasy to remove it.[emoji4]

@MacKenzie I love cook corn on the husk on the grill. I find that by leaving it in the husk the husk “steams” the corn with the water contained in the leaves and you get the great Smokey flavor on it. It’s the only way I ever cook corn now. The only downside is dehusking it when it’s hot but that’s what oven mitts are for 😀

I watched a few more of his cooking videos, i think they were intended to get folks who don’t cook cooking. I liked the simplistic way he explained the process for a variety of Italian pasta dishes, pretty much buy groceries, chop up stuff, throw it in a bowl, throw it in a pan, boil some pasta, throw it together, eat. He didn’t get lost in technique, spices, specialized pans, knives or other sellable sponsored minutia, just very simple steps to make something tasty. if you think about it he spends 3 minutes on something the “food” networks would spend 15 ~ 20 on. For me, once you get used to his patter, the f bombs fade into the background. Overall, I enjoyed them

That bloke likes to use the F-word alot. Can't say that I haven't used it myself but, it generally comes out after I hit my finger with a hammer or see my x. He's makes a good point just gotta work on that delivery a bit.👀

This is what the dog eats. Usually about 5kg of Bullock’s heart, liver, kidney, chicken wing tips cooked to rare, then fridge and frozen for the next 5- 10 days. The Maryland bird on the side is for us! Sent from my iPhone using Tapatalk

The sun backlights my photos in the evening when I grill so the pictures come out terrible. No pics of the meatballs on the KK. These are Green Chile meatballs using 50/50 ground elk and beef. My wife made a white sauce with garlic. Used coffee wood lump to smoke them and seared on a baking steel on the sear grate.

Great minds, Mcjudsten. Pork tenderloins with a maple syrup glaze. Forgot to get a photo on the KK.

Pork tenderloins with corn and arugula. Lanes Hawaiian rub - Kapalua.

Hi tyrus, I‘ve learnt the barbecuing studing american books, like Steven Raichlen, Meathead etc ... In Italy we are used to grill on a simple grate or on a spit... but I think we can cook everything on a KK. Now I have to learn to use my new KK, then maybe I will try to .... blaze the trail ....😀😜

Cooked for the friends who are buying my 21" yesterday. Wanted to show off the versatility of the KK. Yesterday morning's corn harvest. We ate the corn as a starter. So sweet. No need for salt or butter. Clams and garlic and parsley butter. Delicious with bread. That net was really good at preventing the fish from sticking. I also roasted some peppers and whole courgettes but didn't remember to take a photo. It was all really delicious.