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Tried the Cowboy steak again, reverse-sear method, last night. Built a strong fire, mostly big mesquite wood chunks, on one side of the 32" KK, got it up to 400* and cooked the steak in the first stage high on the cool side of the grill, turning it over every 5 minutes or so, for about 20 minutes till I got it to 110* interior. Took it off, rested for 10 minutes, took it back and seared it close to the fire on the hot side for 2 minutes per side, took it off, rested it again for a few minutes, sliced and served. Daneta prefers very rare, and this time I did not make the mistake of wrapping it in foil for the resting period, (last time I did, and it took it from rare to medium, which is a terrible thing to do to a steak, IMHOP) so I delivered a nicely rare steak to my happy wife. Good quality meat, but I was surprised that, for a 2 1/2", 2 lb steak really only yielded about two servings. The rest will go into the pot for soup stock. First photo is after roasting; second is after searing, and the third is the final product, served.

Another night of the local corn. This time with a snack pak of snags from my local shop - Smoked Knockwurst, Weisswurst, Currywurst and Wieners. For the wieners, made up a pot of hot dog chili (a.k.a. - Greek chili - which gets its name in my hometown because all the local drive-ins that specialize in chilidogs and chili cheeseburgers, are run by Greeks. This is NOT Skyline style with the cinnamon in it!) Just going on, so you can see the colors of the snags. Sorry - I was going to upload more pics, but I'm having Internet problems (my provider, not the Forum servers). Will try again later.

For all you fish lovers! Smoked rainbow trout on cedar planks. Not even a scale or drop of fish touched the kk grates. Delicious, cooked slow and low for only 90 minutes and only salted. KK held at 115c and removed internal temp hit 60c. One for tonight and the other for pasta later this week. Sent from my iPhone using Tapatalk

Ok Tyrus, I was going to settle for fresh bread and vegemite and some Mersey valley cheese. But you are right. So here’s an eye fillet with extra hot pepper spices( cos the wife and kids have gone to Noosa and I will take leftovers for lunches) I had a drama when my Meater probe fell out as I was flipping the fillet near the end of the cook. Couldn’t see it buried beneath the coals, then the Meater alarm went off. I had to pull the meat, the grills( 2 including the split grill in place) the lift the fire basket and spotted the probe lying in the ashes. hopefully it’s not damaged. the fillet was perfect- moist, spicy, with a 2mm crunchy crust.

Last visit to the "Corn Lady" yesterday until next year! 😢 Here's the reason to own the half grate if you have a 23" KK. Corn on the half grate and then toss the steak (Flat Iron in this case) onto the sear grate down below. Sides of sautéed mushrooms and melting potatoes. Homemade chimichurri sauce. Steak was a bit too close to "Black & Blue" for me, but was still a tasty cut of meat.

Made some pickled pepper from the garden. They only keep for about a month in the fridge but I may not have to worry about that after tasting them. They are all jalapeño except for one habanero.

My wife says she wants it seared on the outside and mooing on the inside.

À chacun son goût, as the French say! You didn't catch the part about the wife liking Black & Blue?

Someone has ruined their grill by cooking fish on it.

Now that's fresh fish, you didn't even have time to remove the hook!

water? interesting, never have had to use water in the KK.

I sent the STB two pack with the butt-wipes to my best friend in Louisiana. He's the only person I am close enough to with my sense of humor that I can get away with this. I expect I'll hear IMMEDIATELY when they arrive.

Haven't brewed anything new since April because of the lockdowns and all the cancelled Festivals. I try to drink local as much as I can otherwise. In the fridge right now is an "New Zealand Pilsner," (Green Dragon) made with Moteuka hops from Lion Bridge here in town. btw - I live in Iowa and we have some nasty winters here, but I still use the KK year round. My only concessions to the weather are windchills in the negative numbers (i.e., below zero F) and pouring rains (drizzles are OK, just not a full on downpour!) So, be thinking year round use of your new KK.

This is one of those things that makes me feel good when I look at it. Angel Trumpet

My Aussie comrades are probably familiar with Bunster's sauce products- I just discovered it and their excellent Facebook website that showcases a lot of different uses by Bunster fans in various cooking applications , often using them like a glaze or slather. I just got a sampler pack delivered yesterday- can't wait to try on some of their "Shit the Bed" sauce on grilled/smoked chicken. I (accidently) got some of their PoshBlack Truffle BBQ sauce- anybody have any experience with it? Can't wait to start working my way through this assortment pack. My wife, who is spicy-averse, is going to hate me for a while.

I meant to respond to @tony b's load up with char comment. We have the same problem in the UK as you had in the US. Dennis needs to ship a whole container of char in one go and has to pass all sorts of requirements to get the load onto a ship. I am hoping that we will one day have the critical mass in the UK to make it worth Dennis' while to go to the hassle of shipping a whole container of char to us. Having said that, we are able to source coconut briquettes in the UK and I find they work really well in KKs. I too am interested in Dennis' legendary coffee char that seems to get everyone weak in the knees. I feel your pain Ron. (Sorry, I keep wanting to say doRonRonRon Ron). You cannot predict how much or how little you will end up wanting to use your KK. For my part I can confirm that the ease of lighting and use and the sheer versatility made my KKs my go-to choice for cooking meat in the winter and the summer. They were superb this summer, allowing me to cook for friends in the great outdoors while we socially distanced to avoid catching the lurgy that shall be named. YMMV. Maybe your wife will want to cook on your KK too?

That is sad about fresh corn.

I seized a rare lull in our California "spare the air" days, before the onset tomorrow of a new heat wave brings new fires. Pork belly strips, salt, pepper, pimenton over apple smoke from a smoke pot. I'll parse out the meat for either Hunan Harvest Pork or Sichuan Twice-cooked Pork. I'll make some lard from the fat in my Vermicular Musui-Kamado, to have smoke goodness in other stir fries. Yamada Hammered Iron Round Bottom Wok (1.6mm Thickness) I've lost track of how many woks I've owned over my life. These Japanese woks (round or flat bottom) are by far the best woks I've ever seen. Thickness matters. I made a wooden handle to go in the arm. I own a 33cm flat bottom, which I now realize is a bit small. Our new range will be round-bottom ready, with more BTUs, so I have a 36cm round wok on order.

Baking time. tried a new bread with sourdough starter, a dash of natural yogurt and soaked seeds. 1/4 rye very pleased with the result.

Got my pic from Dennis today - on the boat!

Hope you folks Down Under don't have to put up with these "uninvited guests" at your cookouts too often! Good thing they're vegetarians! https://www.msn.com/en-us/music/celebrity/family-bbq-in-australia-crashed-and-swarmed-by-dozens-of-giant-robber-crabs/ar-BB19oqmt?ocid=msedgdhp

We ordered our lounge chairs first week of May. They finally arrived today after many emails about delays and back order/COVID etc wife is happy. They turned out good

I am back on the cow trail. My usual supplier of dairy cow won't be offering them until the new year at the earliest. COVID has affected his usual sales patterns to restaurants and there isn't the room to keep dairy cows and finish them with a few months of special diet. Instead he offered me some beef from a blue-grey cow. He said it had gone down a storm with his restaurant customers. So... I ordered a hind quarter of cow. For the last few months I have been sharing pork, beef and lamb boxes with friends. Not this time. Dan had made the blue grey sound so good that I wanted all of the meat to myself. Not quite true. I didn't want to fuss with other people's requirements and so I just had the meat cut the way I wanted. I wanted to try the Argentinian style of cutting and so sent him this link: https://therealargentina.com/en/a-meat-lovers-guide-to-beef-cuts-in-argentina/. The article is impossibly rude about one of my favourite steaks - rump - but I forgave the writer because they had such good descriptions of each of the cuts. The cow was ready to be sent on Monday and they sent me a preview photo from the packing room: Here is the star of the show, sirloin on the bone: I asked for whole muscles because the Argentinians cut meat that way and I wanted to stay true to their philosophy. That means that I have ended up with huge joints and I need to figure out how to deal with them given I won't be cooking for huge crowds in our COVID affected world. It may be that I get a big joint out of the freezer once in a while and offer some to friends who may be interested. That said, I certainly didn't have room to freeze this monster cut whole. It is the flank and weighed a mighty 15kg. I was at a loss as to what to do with it and so searched on the internet. Found this excellent Youtube video: The Husband and I once spent an exhausting day butchering half of a small Dexter cow. We never saw this cut. I think that is because, on an animal that has been hung for a few weeks, this belly part of the animal shrinks to nothing. In fact, when I first got interested in meat many years ago I read that beef skirt was the butcher's treat and it didn't used to make it to the butcher's slab for sale. Given my hindquarter came from a cow that has been hung for at least 6 weeks, I think that my lump of flank may have come from a different cow. I will ask Dan. All that said, I had a great big lump of meat to deal with when I finished work last night. Twas fun. It went from this: To this: And then we broke into this: And ate this while watching Lennox Hastie on Chef's Table BBQ: Yum and yay!

That’s great Tony. I regret not buying this when I was in Canada a couple of years ago.

After a long trip on a vessel across the Indian Ocean, the Red Sea and the Mediterranean Sea, avoiding pirates attack, and after a long two weeks of Customs inspection ....... finally my Big Bad 32" has arrived at my home, though it was loaded badly on the vessel😁

What a stunner. That was quite the trip, so the freight company had to use some KK power to deliver it.

And now the final photo:

It is the standard terra blue but they sorted out the tiles with heavy brown edges. Looks similar to the Terra blue On the in stock 19” the variation in those tiles is significant because the are dark blue to sky blue in the middle but have a splotchy brown ring that sometimes makes up the majority of the tile. Pretty for sure but I wanted more of the tiles without the splotchy brown. I asked for denim based off of an image search for kks but it is no longer made