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Without a doubt the best meal I’ve ever BBQ’d in my life. Japanese A5 Wagyu Filet Mignon, seasoned with pink Peruvian salt & fresh cracked black peppercorn. Seared on the cast iron pan at 550 degrees over mesquite wood Served with lemon juice, garlic, butter salt & pepper basted asparagus with roasted Yukon gold potatoes with truffle salt, rosemary, thyme, garlic and finished with Parmesan cheese. Side salad was Cesar The meat was more like seared ahi tuna and melted in your mouth. Amazing

Took advantage of our "heat wave" here, too! Low 40s and sunny. Half rack of baby backs, Lane's BBQ Signature rub, main grate, indirect (foil on the lower grate), smoker pot with hickory & peach, Guru running at 225F. Sorry, I totally spaced and forgot to take the full setup picture. I disassembled everything and slathered on the sauce, put the rack on the lower grate, direct to set the sauce (blend of my house spicy BBQ and TJ's roasted garlic BBQ sauce.) Made homemade cole slaw and potato salad to go with it. Nice Rose from TJs.

Marinated balsamic leg of lamb with smoked onion salt. Seeing Trobles Peruvian Green Sauce made me think that I needed a simple sauce condiment to go with the potatoes and lamb. That was a sour cream base with Dry thyme, chives and rosemary leaves and let to sit for a few hours prior in the frig. I would assume fresh is better, however nothing was available. 2 and 1/2 hours spinning on the Santa Maria, it could have been shorter, but it was a 45 out and I thought it a heat wave, plus the fire was warm and the wine was tasty. Infusing sour cream....many possibilities, many combo's.

My turn to share my experience with wagyu beef. A nice piece of imported japanese strip loin. Seared in a cast iron pan over charcoal with a bit of oak wood. With asparagus, daikon salad and sushi rice. And a nice mushroom tasting sake. It was a treat. Envoyé de mon iPad en utilisant Tapatalk

Glad to find others knife lovers. I begun with Victorinox sharpening with cheap Norton whetstone. Then bought some Shun. Now, I’m in love with my Kanehiro apogamie super Nakiri. Bought good synthetic Japanese stone. Can’t be happier. I also have a shirogami 2, Kikuichi Yanagiba. More specialized, but funny too. Envoyé de mon iPad en utilisant Tapatalk

So I didn’t want to wait for the pebble blue, I ordered the last 42 ready stock olive and gold. I can’t wait to see it in person. Anyone have that colour?

Heat wave!... ha, you guys make me laugh... with snow in the background. Well cooked again Tony. Tyrus, thank you for introducing me to the balsamic lamb combination. I could taste that. Sent from my iPhone using Tapatalk

@Troble spotted that Pliny right away - tease! Spuds & green crack sauce - doesn't get much better than that! In celebration of the snow finally starting to melt here (we might even reach the 50s by end of the week!), marinated a nice Denver steak from Porter Rd in the liquid koji w/roasted garlic powder and black pepper for a couple of hours. Then rubbed with Gunpowder before going on the lower grate with post oak and mesquite chunks. Plated with some shrooms, chimichurri, sautéed kale and a nice Zin. The 1st course didn't make the photo shoot - short rib ravioli with a mixed mushroom brodo. Seriously good, but seriously difficult to source the raviolis (Rana, but only available as a "commercial" item - not retail! 😢)

And here are my cuts. Just dusted them with pink Peruvian salt & fresh cracked black peppercorn. 2 filet mignon & a Pichana cut

@MacKenzie, @Basher, @tekobo your boxes are in transit @Tyrus & @jonj yours will go out next week. I had to order more achiote paste from Amazon For all of you my recommendation is to make the Adobada sauce. In each package should be enough materials for two large batches of sauce. You can then use that sauce on chicken, pork or beef and it should make any of that food taste great. I make one batch of sauce for a 9lb pork butt when I made the tacos, and it's more than enough sauce, so that should give you some scale. Any type of recipe that calls for adobo, adobada or al pastor sauce/marinated will work. What I gave you was the ingredients to make those flavors at home.

I have a work sharp device myself, but I don’t use it on my “good” knives for that reason. I use my ts Prof for them. I like getting a true mirror edge, even though some prefer an edge with some tooth to it. I use the belt sharpener on my less expensive knives because it is fast, in some cases faster because some steels don’t do well with stones. Sent from my iPad using Tapatalk

Never used one like this, but before getting proper whetsones, I had some of my knives badly sharpened buy someone using a belt « knife eater ». I would advise anyone to use a very light hand with those. just the 120 grit make me cringe thinking of my passionate polishing of blades with a 8000 grit stone Envoyé de mon iPad en utilisant Tapatalk

Hey Basher. Late to the show as always, but I made it. So I see the sharpener, it's basically the same principle as my set up, the difference being this one has the guide. Who needs a guide? It appears to be a 2 inch wide belt whereas my hand held is 3 in. So I looked on line for it (love tools) and went straight for this particular model you chose not knowing you also made this choice. Well, obviously it's the better one and has a wider belt and looks like it'll do the job better than the other models. For me the clincher was the variable speed motor. Sticking my belt sander in the vise is flattening the plastic button for continuous run, so I think we'll pull the trigger on the Ken Onion. I'll tell ya my hand held puts a darn good edge on and almost anything and if you learn to temper your pressure with a 120 grit belt you can fine tune your edge and adjust the edge profile quite well. Thanks for posting the sharpener, when it comes in I'll post up a pic and maybe buy a new knife to accompany it. Stoked for it's arrival...love tools, did I mention that before.

@Basher thanks and appreciate your suggestion on using some lemon to cut the flavors. It was a fantastic piece of meat. Truly exceptional. Looks like I found my birthday meal for the next decade. Only for special occasions for sure but completely worth the extra cash. Even better that I didn’t screw up the cook!

Bruine that’s a great looking cook to match a great piece of beef. Troble, why not indeed, and well done on that sale- very nicely cooked. That photo with the steaks off set to the pan is a winner.... pretty sure Dennis will/ should float that onto Instagram. Why not treat yourself to a better cut, well cooked at home and it’s still cheaper than a meal out. Sent from my iPhone using Tapatalk

7:30am here and VERY hungry now. Not sure where I am going to find a combo platter of lamb, ribs and chicken though!

@tekobo excellent work. You’re becoming a professional

@Tyrus ive been eyeing this meat shop for months and now after a year of KK ownership I felt confident enough too cook a nice piece of meat like this, and with the arrival of my new KK I felt the occasion special enough, plus I closed the largest sale in my company’s history last week and since restaurants are closed for COVID I thought “why the F not?” It’s a perfect storm for me. About to fire up my KK and get to cooking

No worries! No offense taken.

When the summer comes I will get back to experimenting with cooking tacos on a plancha outdoors. For now I am experimenting indoors. I have eaten a lot of tacos over the last few weeks. I had some left over brisket in the fridge. Burnt ends were an option but instead I tried out this brisket and foie gras taco. Delish. The flour tortillas were made with goose fat. I like the fact that the starting point for a taco meal is a table that looks like this: With the tortillas for the last night I tried what I thought was a bit gimmicky and risky: corn tortillas made with beetroot juice. My hands were bright red after rolling these. So beautiful to look at And really delicious to eat. Rubbish photo but I was too excited to move to a room with better lighting. Fish tacos. The fish was brill, fried in panko breadcrumbs.

I have olive gold pebble, it’s a beautiful colour. Funnily enough, my second choice was cobalt blue, both look stunning! Sent from my iPhone using Tapatalk

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This will be perfect for that then @jonj you’ll be set up for success. Find yourself some decent tortillas or make them and you’ll be dialed in!

My Trompo King came a few weeks ago. Looking forward to giving it a try!

Looking at the description if I remember correctly the heaviest grit was the 120 and all the others declined in abrasion. I did see finer belts to finish the edge, that I liked. Lets say you cut into a bone and chip your expensive Japanese knife accidentally, this tool could help you smooth it quickly without having to send it out. With that in mind I will still continue to use my whetstone.

Just what I need, a new rabbit hole to climb into!

15-30 degrees 5698k and anything in between I understand. I presume this may be part of the guide set up. Already on it's way from Wisconsin. As an after thought I remember what Basher had mentioned about the blade grinder attachment and belt attachment, so I included that in with the order. Better to have it than wishing later you had.

The other nice thing about this unit is that you can adjust the sharpening angle. Sent from my iPad using Tapatalk

Sorry Tekebo, this restaurant don't start serving till after noon. Try the sour cream, great in the taeto and adds to the lamb. I like sour cream, great at the bottom of a beet soup.

Yes. It’s single bevel. A bit of learning curve for thin slice. But you get the hang of it, and it’s a fine knife. You need to buy the right side for you dominant hand. Unfortunately for southpaw, left handed ones are much higher priced here. Envoyé de mon iPad en utilisant Tapatalk

Tony climb back down that knife roll hole. There’s pretty good picking at the moment- particularly in America. Bruine is that yanagiba single bevel? I’ve been tempted for fine slicing, but not sure I’d control it well. Sent from my iPhone using Tapatalk

Your mise is gorgeous!

Looking good @Tyrus

No particular occasion beside that wagyu imports are not that regular in Quebec. And with the Covid and all restaurants closed, I deserved that.[emoji39] And for the moving picture, more an accident than anything. Don’t really know why the phone decided to pass in video mode. Envoyé de mon iPad en utilisant Tapatalk

Must have been someone's birthday, right. Maybe an anniversary? I know, you've been so well behaved this year you couldn't wait for Santa. Well done, nice action shots, although those steaks really don't have to move to look good, they're all very photogenic.

Looks terrific!

Congratulations on the purchase @remi I also have a 32 and as @tekobo mentioned I do what she suggested. Hang grate on left indirect, reverse seared steaks and finish on lower grate right hand side over coals. One of my favorite features of my KK

@tekobo I have your box ready to try again this week. Stay tuned. It’s actually fairly easy to make. I used a oatmeal stout beer instead of the Peruvian beer called for @RokDokuoh can use some paprika on the potatoes instead of the aji panca, but the aji Amarillo flavor of Peruvian cooking so having some in the house opens up the entire works of Peruvian flavors

Yes the paste is to make the adobada sauce. That box contains everything you need to make the dish in this thread plus some extra stuff, but the primary driver of the box was this thread and recipe...hence why it’s all In here Find some tortillas, get a pork butt, go to page 1 of this thread watch the video. Make the adobada tacos. @tony b you can use the paste along with dried chilies to make an adobada sauce to be used on anything, chicken, beef, whatever floats your boat. The sauce is super versatile the hard part is sourcing the ingredients. Any recipe that calls for an adobo sauce will utilize what’s in that box

I started a thread on making nixtamal from Masienda corn, to consolidate what I've posted on other threads such as here: Nixtamal / masa / tacos from Masienda Oaxacan corn

Wrong thread. Go here:

Tekobo although I agree with you and the Meater is my go to for regular cooks, the Smartfire( or other fan controllers) are brilliant for long, low temp cooks, despite having wires everywhere. I can drive away to an unlimited distance and get on with a day while still monitoring the KK oven temp and internal protein temp through the app in my phone. Work, kids sport, elsewhere commitments are no problem I can raise temps remotely if it’s cooking too slow, and wind the KK oven temp down to 100c if it’s too fast. Braai your last cook leaves my gilled T bones for dead. Have you walked into your butcher and seen lean steaks on sale, then noted half a tray is heavily marbled?.... I hand selected a few of these out. That’s the good wife’s cooked to medium... didn’t get a chance to photo the others. Sent from my iPhone using Tapatalk

I just realize something I think is pretty cool that I never thought of... I am turning 42 this year. Didn’t think of that until now. I didn’t come from much and I was just thinking about how happy I am that I am fortunate to have one of these bad boys. Sent from my iPhone using Tapatalk

It was a rookie mistake. I caught it early enough but a 14h cook was about 8h as a result. But I think the flavour profile would not have changed so I saved some charcoal. Maybe? Useful to share with those new to the KK. A black KK with black bungs and used at night has disadvantages.

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Wow! Buzilo congrats on that decision to invest. You had better start fattening up the goat! Where is that video? I think it should come out with every 42” order. Sent from my iPhone using Tapatalk

Yes it’s my favorite on potatoes

Yes, it was a lovely Pinot. The Peruvian green sauce is another "crack" in my house now. It's just crazy good on roasted potatoes like these.

Finally got warm enough here (15F) to fire up the KK last night for dinner. First time in a week and a half! Flat iron steak, marinated in shio koji for 2 hours. Gunpowder rub. Lower grate with chunks of post oak and mesquite. Plated with roasted smashed potatoes, with Peruvian green sauce, sautéed mushrooms, and a nice salad of greens/radicchio, orange slices, pomegranate seeds and pistachios with an orange mint vinaigrette.

For those interested, here is my review of the Worksharp ken onion sharpening tool. Given this tool uses a belt that flexes when blade pressure is pushed upon the belt, it creates a convex edge to the blade. Although I understood the theory of honing a convex edge, until I had achieved this, you really can’t appreciate the difference. The edge doesn’t feel as sharp against your skin, but don’t underestimate how sharp it is when slicing. I can get a razor edge on stones that look and felt sharper than what this tool can do, however, my knives now slice equally well, AND, keep the sharp edge for easily twice the amount of cutting. In fact, I haven’t had to resharpen yet. The one downside is yes, the guides can leave a rub line about 20mm from the edge. There is an extension to this tool with larger belts designed to free run the blade without guides to overcome this- I don’t have this extension, maybe later. It’s easy to use, quick, and provides a longer lasting edge. Sent from my iPhone using Tapatalk