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Now we return you to our regular programming, cooking baby back ribs, meat side up:

Some gratuitously meaty pictures to show the cutting and cooking of that mighty sirloin. I have not included the picture of the cooked steak cut up for eating because it was wonderfully blue. Good for us (every single scrap was eaten betweeen five of us) but I would like to leave you imagining that it was cooked exactly to your liking.

Chorizo, Za'atar onions, cabbage and carrots, smashed potatoes and pickled green tomatoes. Love those caramelized sweet onions with Za'atar.

Now I understand what everyone is talking about when you unwrap this beauty. I can’t believe it is really mine. IMG_4310.MOV

The actual term is a temporary Australian lol had a look at it today he wanted $10500 i haggled $9500 he went 10 i walked away he messaged me $9500 I waited for about 3hours then offered him 9 and he expected kewl Sent from my SM-T835 using Tapatalk

Aaaaarrrrgggghhhhh. I don’t know how I will sleep tomorrow. The polls look good, but... my favorite winery in Oregon offered a half case special “ to get you through next Tuesday”. Pretty funny, but on reflection I was not sure it was enough.

I learned the technique from a restaurant in Wales and I wonder if they learned it from Lennox originally. Thinking of writing to them to find out if they have ever tried going the as long as 200 days and whether the meat was hung beforehand or not. No harm experimenting but I want to know my percentage chance of success. Aging larger chunks of meat mean that you lose less (end) surface area and gain beautifully tender and "clean" meat on the inside cuts. it is also a whole lot cheaper to buy a quarter of a cow, making prime cuts like this so much more affordable.

That looks yummy. Looking forward to getting back to some KK cooking! At least 30 sleeps to go. Might need some of that wine you've got on order to keep me going.

I have a huge cabinet for storage but I still use the side tables for cooks. I use the left side table to hold food and the right one for cloves and tongs etc.

Picking up multiple cases today...

Thanks Basher. The meat had been hung for six weeks before I received it and then I dry aged it for just under three weeks before that cook. Now trying the 200 day age on the remainder. Not sure if I will have the courage to last the distance though!

Thanks Toney or should I say thanks,.. not. Let me explain, the saying goes that if your lookin you ain't cookin while on the other hand, if you don't look, you can't cook. The DynaQ is a beautiful tool, so much so.. you don't even have too peak. Curiosity is replaced by confidence in a gadget that will monitor your cook and make you a master of your pit. Let me ask, "Whom truly is the master." True story, at twelve I worked in a popular local steak house and on occasion while separating the dishes and loading them in the dishwasher I would always look over at the chef and cooks noticing what I thought and perceived to be...total chaos. Noise from the chefs, to the cooks, and then to the waitresses was always a mess. Somewhere down the road that mess turned into a rhythm and it wasn't all so bad. The chef controlled the broiler and all the steaks with relative ease and everyone else through his forceful custodial rule followed the path he designed as the rule of law. So if your rhythm today allows you to relax and watch the tide come in with a DynaQ or old forgotten dreams tell you otherwise....don't be concerned, take the easy road. Always a choice, and with that in mind.........., Happy Election Day. Although I realize your comment was meant for Bardsljr, I couldn't help but, stick my hand in the pie.

Right church....wrong pew

I think the actual term was "crotch rocket!" LOL!

Looks like a Ninja. If you like speed and the thrill it brings you got the right bike. Use to call those a pocket rocket. Not much room for the wife. If there's a sale down at the butchers....looks like you'll be first in line.

Bizarrely, marmite has a role to play in my access to this beautiful lump of rump. The restaurant that served us the wonderful marmite butter also served mutton. My friend's teenage son said the mutton was "life changing" after he had eaten it. I asked the chef for his supplier's name. And so began a long saga. The supplier only sold to restaurants and his website said sales were "by invitation only". I badgered and begged and even threw in a bit of needle by telling him that I regularly buy from one of his main competitors. Eventually he gave in and has been supplying me with ever more wonderful old sheep for the last couple of years. When I asked for another sheep a few months ago he sent me a note about a scheme they have going to improve the welfare and sale value of old dairy cows. Once dairy cows become unproductive they rest and feed them a special diet for a further 7-8 months to get them in tip top condition and then sell the meat at a premium. Under normal circs I might have thought this was a wheeze to con me out of my money but I had seen the Netflix programme about steak which included the mad Spaniard who specifically breeds bulls/cows to an old age to deliver what they considered to be the best steak in the world. I was all in. The supplier managed to persuade me that I didn't need half of a 440kg cow and that I should try a rump first. Hung for 60 days, the aforesaid rump arrived last week. Here it is with most of the mould rubbed off and cut into steaks: I know the green from the ageing process looks off putting but I tell you, these are some of the best steaks I have ever seen or smelt. We ate some chopped up raw and had an off cut with chips for lunch yesterday. Both very very good. KK action tonight. Will report back.

Hi Folks - I am about to place my order for a BB32. Trying to decide if I should order the side tables or instead go with a separate cabinet like this. I am leaning towards the cabinet as it will also provide a good location to store all my accessories. Additionally, I don't really use the side tables on my existing grill (Weber Summit S-670) as anything stored there gets quite warm. Would appreciate some advice/tips. Thanks, Ash

Woohoo! Congratulations and welcome to the club! You can look at as many pics and videos as you like, you think you understand what having one is like, until it arrives, then you get the real ownership experience. What’s the first cook going to be? Sent from my iPhone using Tapatalk

Agreed, I spend the first 20 minutes and whole cup of coffee every morning deleting emails and texts. This is what happens when you send them a little money....like feeding a stray dog.

BUT, on the upside - after today, my phone will stop blowing up with text messages asking if I've voted yet and my email in-basket won't overflow with campaign emails!!! CHEERS!!

I am going through my stock at an alarming rate. I am not sure my liver can stand this election.

Well, I think we agree on "feckless". Rake is certainly inconsistent and unpredictable, with a wildly vacillating moral compass. I love the ironic humor of the series. Whoever recommended "Jack Irish", thank you. I found it on the Acorn network that I added to my Amazon Prime account, a treasure trove of mostly British television. I love film noir, and it would not be inaccurate to call this "television noir". I should have known it is based on books by Peter Temple, perhaps the premier Australian mystery writer.

Unlike your previous Weber, things on the KK side tables don’t get particularly warm even during a high temp pizza cook. While the cabinet is a great idea for storage, unless it is in very close proximity to your grill I imagine work flow would suffer without at least one side table (probe temp monitor, tongs, baste, beverage(s), etc.). My 23 has side tables while my 16 (which I use much more often) does not. Even with a work surface directly behind me for the 16, I am often looking for a place to put something on while cooking on it. My advice is to think through your work process, then decide. But don’t let the Weber experience influence your decision as it just isn’t relevant. Best wishes on your new KK whichever you decide.

tekobo, those are jumbo steaks and they do have a nice char on them. Enjoyed by all, I'm sure.

Keep it simple Tekebo, it looks simply perfect.

Tekobo I love it when you pull out that funky cow. The colour looks superb. How many days was that? Sent from my iPhone using Tapatalk

Thanks Tyrus and Basher. Thinking I will go with the cabinet. I can have it close by and I also prefer the grill being more streamlined.

'Coz you're not from the South, honey! LOL! Slice, bread them puppies up with seasoned cornmeal (Whistle Stop is very good) and fry them! Remoulade sauce on top! Heaven! Also very Southern: Chow-Chow - pickled mixed vegetables, but the base is green tomatoes. It's a relish. Treat them like tomatillos and make green salsa or enchilada sauce with them.

And here we have a photo of progress at 3 PM, about six hours into the cook, and we are running around 193-195 range for each of the three racks. So I am estimating finishing around 4 or so. Perfect. I was earlier concerned that it was cooking so fast that I might finish too early, and I reset the Guru to 250*. Of course, it would have taken most of 90 minutes to fall that low from 285. Around 2:30 I popped the goal temp setting back to 285, concerned that I achieve a good bark. I am loving the Guru. Can't wait to do a brisket or a turkey.

This gets better with age. Dropped a bit into some pasta with just some basil and olive oil and a few olives. Sent from my iPhone using Tapatalk

After 10 days, this is out of the bag and rinsed. Now back in the fridge to set the pellicle. Sent from my iPhone using Tapatalk