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It was a hectic weekend in the end, hence the delayed post. After about four hours the next stage for the brisket was to put it in a pan with a bit of water and to slather it in chimichurri sauce. Basted with more chimichurri roughly every hour with a brush fashioned out of rosemary. I added more water to the base, probably too much but I was worried about burning. Cooked for a further six hours or so to get to the right temperature on the point (88C/190F) and then wrapped. Now I know why he leaves the brisket on the bone. It was soooo soft that I needed to wrap my hands under the meat and get further help with a big spatula to move it without having it fall apart. Resting time gave me the chance to go and dig up some potatoes and harvest some beets. I followed three recipes from Mallman on Fire for the sides. Here is an adaptation of his grilled endive recipe, using red chicory instead: Potatoes parboiled and then roasted with rosemary and olive oil: I was meant to roast the beets on the KK for the beet, arugula and orange salad but I didn't have enough time and ended up pressure cooking them. I also used pink grapefruit segments in place of the orange. They are in the top right corner of this picture. The brisket was delicious. One modification I would make would be to baste with some more fresh chimichurri sauce at the point of serving to brighten things up in taste and colour. We finished with grilled peaches and figs topped with mint, amaretto and lemon zest. Another Mallman on Fire recipe. Matched with plum ice cream I enjoyed the day. My normal mode is to throw a party for a minimum of 50 people and to spend ages making a variety of protein dishes. A COVID aware 20 made this much easier all round and everyone got the chance to sit around and chat late into the night.

Tri tip marinated with Montreal steak seasoning, garlic powder, Worcester & soy sauce. Cooked indirect and finished on lower grate. Served with Fred’s horseradish sauce and chimichuri slow baked sweet potatoes with Greek yogurt sweet corn on the cob

Don't listen to him, I've had my KKs for years and have only eaten better tasting food and not added any pounds.

Sensational- what a great meal!

Hasegawa! https://mtckitchen.com/search.php?search_query=Hasegawa&section=content

No matter what time I start a brisket I always feel like it is not early enough. I got up at 0530 to start the fire and things seem to be running smoothly at 145C/295F. I just looked up other posts about hot and fast brisket and I see that folks go up to 350F for that method. Here is hoping that things go well today. I am following a recipe in Adam Perry Lang's book, Charred & Scrubbed. His brisket was on the bone. Mine is about 10kg/22lb and off the bone. I aged it in the dry ager for about 2 weeks. Looked good when I got it out this morning. Very little to trim off. I made up and applied his four seasons blend https://www.epicurious.com/recipes/food/views/four-seasons-blend-51103210. He encourages you to create a "meat paste" by wetting your hands and working the seasoning in before leaving for ten minutes or so for the meat juices to form a crust with the rub. He says this is a good starter crust that then develops further as the meat cooks. I have used his blend and method with other meats and like it. I am never sure about cutting against the grain when the brisket is ready and so I have tried the trick of cutting the end of the joint before cooking to help me with slicing the cooked meat. Not totally sure that I have got the right angle but it's close enough for Govt work. For once, I did make the dough ring to go round the top of my smoke pot as I was keen to make sure I got good, clean smoke. I used a mix of apple and oak pellets - I just want a gentle smoke flavour. The recipe calls for the meat to be cooked with strips of fat above the meat to baste it as it cooks. I laid out the the trimmings from the brisket on a rack above. More stages to come but all looking good for the moment.

While i like the idea of a big butchers block style cutting board, I don't really have room for one built into a cart, a place to leave a board out, or the desire to move a heavy board in and out of a storage spot. I discovered Epicurean boards a few years back and they've worked well for me. They're made of a paper-based composite and are light, hold up well to use, are easy on knives, and (maybe) best of all, dishwasher safe. While not as decorative as a nice end-grain butchers block, they're pretty attractive and available in several colors. I highly recommend them even though they seem a little expensive for such a light weight board. I've needed a new carving board with a groove to catch juices but was hoping to find one on sale but haven't had any luck. I was about to give up and pay full price for one, but while looking at the options available on the Epicurean site, i noticed a link to their outlet store. While still not inexpensive, the offerings there are at a pretty good discount. The site indicates that the items in the outlet have cosmetic blemishes that don't affect the item's performance. Anyway, i ordered a good sized grooved board last week and it was delivered yesterday. I'm happy to report that i can't find any blemishes on it at all! If you're in need of a cutting board, carving board, serving tray, pizza/bread/pastry peel, I encourage you to check them out: https://epicureanfactoryoutlet.com/

At last after 4 years of planning, my Cobalt Pebble 32" has arrived in Scottsdale, AZ Her name is "Santorini" after the Island in Greece. It is much prettier, larger and heavier than I imagined but it got here! I have a bit of an up hill across gravel so my handyman suggested renting a crane. It was the right idea! I'm doing a burn in now and it really holds temp. I was worried about run away but if you sneak up on it and take notes, its pretty easy. Thanks to Dennis for his hard work!

What a beautiful meal !!!!!!!!

Thx to all for the congrats guys! It arrived today! Unfortunately I’ll be able to unbox it only Wednesday…… Away for work🤬

Troble, dinner is looking soo gooood, nice colour on that steak.

Awesome, Tekobo. 🥂

Yes! @5698k sent me down a rabbit hole at Korin only to see that Asahi Rubber Cutting Boards were out of stock. This board is a perfect size for spot use. My last international trip before the pandemic was a two week solo ramen crawl in Japan. My single best meal was “Shiru-Nashi Tantanmen” at King-Ken in Hiroshima, but otherwise I loved various evening Izakaya meals. I'd sit at the bar and watch chefs work. I love the knife work and the focus. Edit: Arrived! I'm using this all the time. I love the romance of wood, but this surface feels like a knife upgrade.

That could be the first crane I've seen used for delivery. Give it a few years, you'll rent it again for getting back out of the pool...

Keeping with my theme of trying something different each time; KK dinner number 5 was tandoori leg of lamb. Around 2.7kg. Took 2 hrs at 400F to get to medium rare. Served with raita, pickles, rice, homemade naan and mango hot sauce al la Steve R. Wife claims this one was the best yet- although the other 4 were mind-blowingly good. God I love this thing!

My first crack .chook ,garlic,tyme,sundried tomatoes in oil, spring onion .kosher salt , purple crack ,red wine vinegar and a dash of beer. Not a bad effort can work out my link sizes lol Sent from my SM-T835 using Tapatalk

I had some of those Epicurean boards, so I could wash the board in the sink after a quick task, without involving my butcher block counter. However, once I learned how to really sharpen my VG10 Japanese chef's knives, I'd notice all these little black specks in minced garlic. I was shredding the board. I switched to some equally thin bamboo boards for this purpose. I know they're hard on knife edges, but at least I don't end up eating the board. I have a nice end grain cutting board, for when I want to mince a few ingredients, again without involving my butcher block counter. It's my favorite board ever, worth the trouble to haul it out: Olivewood End Grain Carving Board However, for "cooking dinner" I use my entire counter as a cutting and staging surface. Two of our counters are made of rock maple butcher block. One is my wife's baking station. The other is my cooking station, by the stove. It overhangs, so one can attach an Atlas pasta maker, or a Venetian bigolaro, or a meat grinder. I added grooves so I can slide in a steam table pan to catch vegetable scraps for compost. Later, I wash and rinse the surface with a bench knife, scraping off the overhang into this same pan. I learned this from my French cooking teacher. Cooking is limited by what one can get done. If one can spread out, one can get more done. Recently I listened to both of Bill Buford's food books while driving or hiking, and he drove home the same message. Motion planning, efficiency is a huge part of being a professional cook. At home, I'm a better cook with this much room.

@tekobo brisket is my favorite meat to cook. I’m looking forward to seeing your results. As @tony bsaid I use honey mustard on my pork butts (no gloves), but never done any type of paste or mustard on my briskets. Looking forward to your finished shots!

I usually rub briskets and butts with CYM (classic yellow mustard) to make my "paste." Works well. I usually don't wear gloves for it though. @tekobo off to a great start! If not too late, put some of that cut fat into a pan to collect the rendering and let it absorb smoke. Baste it onto the brisket just before you wrap it in the pink butcher paper. I'm liking this new twist on the standard Franklin brisket.

I don't think I've ever heard of bone-in brisket. I'm not a brisket fan but I've done the meat paste thing with pork Boston butts - that's one of the things that led to my prep gloves question in the banter section of the forum; salt and several types of ground pepper rubbed into all the nicks and cuts I always seem to have on my hands and fingers is not a lot of fun!

San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives)

Grabbed a 3lb cowboy prime from Costco (first time) last night. cooked at 300 dome temp for about 1 he 10 until it hit 118, pulled and cranked to 500-550. It only took a few minutes to get the fire roaring, then seared on lower grate over fire 1.5 min each side. Pulled and center was 135 on dot basically! No other wood, just used coffeechar.