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Just taken this lamb shoulder off the KK. Nice slow 9 hour cook, the weather has been very wintry here, nice to have a good meal on a cold night. Sent from my iPhone using Tapatalk

I don’t know why we grill outside during the summer months in TX. It is so stinking hot. I just got the BBQ Guru UltraQ. It’s been interesting learning how to control cooking temps. The UltraQ app has some bugs, but still managed to get it working alright.

Potatoe scallop and meatloaf on the menu here tonight. Wing it so there won't be any repeats. Plated.

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

When one has a plethora of taco sized tortillas on hand one makes breakfast tacos with melted Mexican cheese, applewood smoked bacon, scrambled eggs w/oregano, sliced avocado and siracha sauce

Sunday evening pizza. Rushed the dough so didn’t get the rise I wanted. Still, pretty tasty. Interestingly, this cook crept up to 600f and the solvent smell came back again. It’s been a year since the burn in. Maybe this continues at high temps? Sent from my iPhone using Tapatalk

For dinner we take the carne asada (which I forgot to snap a photo of on the KK but it was cooked with mesquite wood) we take the leftover carne asada and we lightly melt some Mexican cheese on the tortilla with the leftover meat. Then we slice the avocado and drizzle with siracha for a different kind of carne asada taco than the lunch serving

Unreal Troble, that looks amazing! I’ll have to try that one day, it always looks so good! I span a chook last week, can’t beat rotisserie chook on the KK. 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

So, the big challenge with brisket is always the timing. Think about it- your standard brisket, depending on the size, is going to take 10 to 14 hours to cook properly. AND you're supposed to then put it, wrapped, in an Igloo cooler to rest for about 4 hours before serving. So, working backwards from 7PM....place in Igloo cooler at 3PM? About 12 hours (split the difference) before that is 3AM. Naw, I am not getting up at 3AM to start my brisket. I stayed up as late as I felt I could, 12AM, had the KK all stablized at about 250. I had previously trimmed (photo 1), rubbed with salt and pepper (2). This prime brisket started out at 16.7 pounds and I probably trimmed more than 2 pounds of fat off of it. So I estimated a 12-13 cook time, planning on boosting the temp to 300* when I got to the wrap stage. I got up and checked the brisket about 7 AM and it was at about 150-160 degrees (point and flat cooking at different rates) and the bark was forming nicely. I went back to catch a little more sleep.....Photo 3 is the brisket at about 9:30, bark formed nicely, time to wrap (photo 5) at a perfect 300* (photo 4). I went out for my morning walk (wilting in the Denver heat, it is going to be 97* today (36 for you centigrade types) and checked back in on my brisket: 196 and 205- just about perfect. But dinner is till projected for 7/7:30 or so.....brisket will be perfect serving temperature around 4PM...hmmmm. Can't put it in the oven to rewarm, it will dry out....So here's my solution: later this afternoon, when it has cooled to room temperature, I am going to vacuum-pack it and stick it in a sous vides bath set to 140, which should get it back to nearly optimal serving temperature without drying it out or affecting the tenderness of the meat. Stay tuned on that one, folks, I will report back later. Note to self: next time, cut wrapping paper about 6" longer to ensure a tighter fit. Not 100% happy with my wrap.

They were but I just winged it with the spices so you and I are up the creek without a paddle. Here's how I remember it: 1 pound ground beef 1 beaten egg panko small diced onion 1 diced shallot Burlap & Barrel spices : Purple Stripe Garlic, Zanzibar Black Pepper, Silk Chili, Smoked Paprika, Turkish Oregano Buds Salt Ground mustard Squirt of ketchup Sprinkled some Poutine Cheese on top Baked @ 350-375F in the pans until it was around 145F. Then turned the loaves out onto a screen. Baked until the IT was about 160F.

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.

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

Nicely done. Well, at least you took the rubber do-hickies off the temperature probes! Yeah, timing on brisket is always problematic. If you start too early in the evening, it reaches the time to wrap in the middle of the night. If you stay up late to start it, you get to the wrap at a good time in the morning, but you finish too early (as in your case.) If you start it first thing in the morning, it's not ready by dinner time. No win situation. I'm eager to hear how the sous vide solution works out. My only concern might be it could affect the texture (mushy) if it sits in the bath too long before serving?

Oh, the burnt ends technique sounds wonderful. I wish I'd read this before I cooked last night. So last night I did six racks of babybacks and cooked about 8 CS style ribs along with them, using the 2/1/1 method. So the CS ribs were cooked the same as the babybacks. They came out a little dry, but the flavor was good. I think I am going to use the leftovers to season a pot of black beans (with garlic, cumin, and lime.)

I’m going to need the recipe for the meatloafs, Mac. That looks delicious.

Alimac, the weather maybe cool but that is hot dinner, beautiful.

Wow Mack, what an amazing looking meatloaf! Sent from my iPhone using Tapatalk

@MacKenzie WOW! Looks terrific

Troble, that looks delicious.

@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 😀

@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.

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

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.