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Beef ribs for dinner cheap and easy Sent from my SM-T835 using Tapatalk

I've been quiet for a while as I've been so busy with work and then summer decided to turn up in the UK and the garden has taken over. Anyway, I've been tuning in, getting hungry and admiring some of the cooks. Al Pastor is definitely on the to do list. 🙂 I did a Boston Butt yesterday while I planted 600 hedge plants. I'm amazed I could lift a fork after that work (despite having a micro digger) but working in the miasma of BBQ which kept drifting across the garden reminded me that good things come to those who lift heavy weights. 😁 Ran the 32KK on 160 for about 6.5h using the Fireboard. Final internal temp was a little higher, think I must have pulled the probe a little early. Served with slaw made with apple, celeriac, fennel - a Steven Reichlan classic.

Pork belly burnt ends. Meat candy.

Tri-Tip turned out mighty fine! Sent from my iPhone using Tapatalk

Hi Its Memorial Day int he USA today so I dropped an extra video today. This one is the process I used for my first burn and I went ahead and did a cure of the acrylic jacket while I was at it. According to the KK manual, the objective here is to get up to temp slowly and maintain a 500-550 degree F for a couple of hours. Why? Well watch my other video on venting that has all the latest info on construction, humidity & solvent venting etc. Thanks for all the nice notes and appreciation on this forum. Its appreciated. I'm trying to create a down and dirty Kamado You Tube channel: so your Views, Likes, Comments and Subscriptions really help. Thanks all. More vids coming: Rotisserie, Lighting, Cold smoking, and on and on! Oscar

Okay so I took the initiative and called again this morning since I had not heard anything.. and my delivery is now scheduled for tomorrow between 11AM-2PM! Almost there!

Thank you, I am doing one 7/1, it is my first day of retirement so need to cook something a little special. I appreciate you sharing all the details. It gives me a fighting chance at success lol

@C6Bill yes that’s what I did. I planned to keep it belly up but I was texting with Dennis at the time and he told me to go for the crispy skin color so I put it back belly side down. There’s not enough meat on the suckling pig to really do the belly like I had thought or hoped (after watching Rodney Scott) so I think it was the right call all that being said the whole pig looks impressive but I struggle to think it’s worth the effort vs doing a pork butt, it was a little juicer and softer but I doubt most of my guests would know the difference. Lot more expensive too

Nice cooks, everyone! Making me hungry!

Beautiful pig and great spread. I would be proud to bring wine to such a feast!

@C6Billit wasnt that hard honestly and I’m super glad I did it given that today was a special occasion for my family. For your retirement you totally should, I’m just saying I’ll likely not do it too often though

My understanding is even if one is new, it is still a good idea to do a burn in just to make 10000% sure everything is set and vented. I've got a 42" coming (hopefully this week as long as the shipping company can set an appointment) and even though it is part of the newest of the new batch I'll still be doing a burn in just in case.

So early in my Learning process my briskets were never done on time and you cannot rush it. I watched a YouTube video put out by Meatchurch titled “Overnight Brisket”. Essentially they were saying start your brisket in the evening at 190 F and cook overnight and then raise the temp in the morning. I did this any my brisket was still not done on time. I’ve since settled on cooking about a 15lb full packer brisket that I’ve been trimming about 1-2lbs off. I’m starting it in the evening at about 225F target and then raising the temp to about 275F in the morning and then wrapping with butcher paper when I hit the 160-170F range. Cooking until it’s done and then foil, towel, and cooler technique. So far I’ve had two successful cooks in a row so planning to stick with this technique. Also, a few years ago I went too the Salt Lick in Texas and was very happy with their brisket and ended up buying their dry rub which I really love on the brisket! I’ve also been making this size brisket for small gatherings and saving the flat for making brisket chili. I also vacuum the leftover brisket in sections and then freeze / reheat via sous vide which I’ve also been very happy with. Congrats on your cook! Paul

5.5 hours in ham and shoulders are 170. Flipped it sprinkled some rub on it then sauced it with the sweet bourbon sauce, then flipped it back over, opened up the vents to get it over 300 to finish and crisp the skin. So far so good

New tiles never before made.. Terra Blue Pebble, Bronze Metallic Pebble and Autumn Nebula Pebble Have been asking the factory to make this for years.⁠ I think they're going to be great.. Autumn Nebula The Terra Blue are sorted for shade, tone and character... So there will be both light and darker versions

Excited about my purchase. Looking forward to learning from all the experts on this forum. Awaiting delivery to NJ and VT. Hopefully the 21" will be on the June boat.

Yeah this time they direct transferred me to the depot and scheduled it on the spot. Friday they said I had to wait for a call.. guess it all depends on who you talk to!

INDEED! Plus, lots of bubbly to celebrate that momentous occasion! 🍾 I've been a member of the retiree's club for 8 years now. Never looked back with regrets! Enjoy the ride, man!

The "squeaky wheel" theory often works!

Going to watch it now!

Same as C6BILL, I use my thermapen for everything including temping my latte milk int he AM. A must have!

Thank for all the comments on the videos. Please help me grow the channel with a like and subscribe. I really appreciate that support.

Hi PVPAUL, Sharp looking grill in your profile pic! My girlfriend is from Appleton!. Okay, to your Question. The quick answer is YES. As you heard in the video, I did have a good long conversation with Dennis to get the latest information out to owners. Yes, Dennis does cure the refractory cement body to achieve a ~5% humidity level in the cement. As I mentioned, this is accomplished with kiln drying and weighing of materials before and after to quantify the moisture level. With all that, even in the latest grills, as I mentioned in the video, the humidity in the air can be absorbed by a grill, especially if the inside has not been "sealed" with the soot and residue from cooking in the grill. Recall the example I shared of the grill top and the spring. This is an example Dennis shared with me. I also mentioned that 2 things need to vent, even int he latest grills: Humidity and solvent in the acrylic jacket. Dennis now wraps the grills in plastic to reduce the humidity exposure during transit.

The rib master!! Looking good Aossie.

That’s a great looking spread on that table Troble, Well done Sent from my iPhone using Tapatalk

I love my thermapen, I’d be lost without it

@Troble, what an absolutely wonderful cook, colour on the pig is fantastic, and all those side had to be just as fantastic. A heroic effort Troble and you pulled it off in fine style. 🥂

Well done Troble! You are a better man than I am. Sent from my iPhone using Tapatalk

I wish you were here to help as well as long as you brought some of your wine 😛

Yes, I was told to use them as landscape pavers! I use foil as a deflector and to catch juices / oils from the cook! Good Luck Gloria!

@Troble - it came out well. Will be eating leftovers for days though - LOL! This was a small one - 4 lb boneless pork shoulder, but still a lot of meat! I only used half the marinade, so I put up the rest in the freezer for another day. Thinking I want to try it on porkchops next?

6 hours after I pulled it off the grill, foiled and toweled it and stuck it in the cooler at it’s at 159. Still in the safe zone. Yay. Sent from my iPhone using Tapatalk

Well, dammit. Now pebble people can start saying that their grills cook as well as tiled grills!! Sent from my iPad using Tapatalk

Don’t tempt me Dennis! Those terra pebbles look great!

Great job Oscar.. Thank you VERY BIG!

Some guys buy fast cars as they age. I buy fast optics. 😳

Another great video, Oscar! Very clear. Well done!

M3, globular cluster with signs of old age (golden stars), and yet a youthful vitality (blue stars). And I…ummm…did a thing. I added another time machine. The TEC140 is the KK of telescopes. Made by a guy named Yuri, who is the Dennis of optics. Key difference: it burns holes in your wallet instead of charcoal. Found this one being sold by an aging gent near my previous home near DC. Been sitting in a case for years. He never used it. Here it is all tricked out with all of the goodies that make it an astrophotography machine.

3 lb. choice Tomahawk for dinner tonight. Almond wood smoked then reverse seared. I had to cook it medium-well for my guests but it was still really good, just not how I prefer it. Also 475ML smoke pot for the win! Sent from my iPhone using Tapatalk

Dennis was kind enough to send me the picture of my KK today! Hasn't been shipped officially yet (super soon) but I can't wait to see it in person! I love how it looks!

Speaking of Jelly...a less green revision.