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Tried some American Wagyu Hanger Steak from Snake River Farms tonight. This was some of the best steak I’ve had. Not sure if was the meat or the new grill...🤔

Jerk Pork last night to celebrate our 46th wedding anniversary. Pork tenderloin with Carib Dry Jerk rub grilled with pimento smoke wood, rice & peas cooked in coconut milk, and fresh corn from the cob, served with 2011 Forman Cabernet Sauvignon. Followed by grilled peaches and vanilla bean ice cream, with a 2008 Merry Edwards Late Harvest Sauvignon Blanc.

18 hour smoked Wagyu Brusket with smoked potatoes (rosemary, thyme, olive oil, truffle salt & a dash of paprika)

After 15 hours I pulled the brisket and wrapped it in butcher paper. Had some challenges cooking it as yesterday I did pizza for lunch at 500 at around noon, then did chicken schwarma at 5pm at 350 which took about 3 hours. Shut the KK down at 8pm but it took awhile to get the temp down. finally at 9pm (KK still at 350) I pulled out my double bottom drip pan and the top grate to let them cool at 10pm I put foil on the double bottom drip pan and put that and the top grate back in. KK temp was now 250, so I put the brisket on and opened the vents& damper to my normal 225 position woke up at 2:30 when and checked on brisket, KK was around 205, added coco char and relit some pieces, added mesquite wood, got it up to 240 by 3am then we got a random thunderstorm with big rain droplets. That lasted about an hour. Finally got it stabilized at 250 around 4:30am. Had at 250 from 4:30am to 1:30pm, spraying with apple juice every 30 minutes. Internal temp is 175 and just wrapped in butcher paper

Chicken Shawarma Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing Olive oil & garlic pearled cous cous toasted pita homemade Tadziki Chicken Schawarma - https://www.themediterraneandish.com/chicken-shawarma-recipe/ Mediterranean Salad - https://www.wellplated.com/mediterranean-chickpea-salad/ Tadziki - https://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe-1924366

I received my new 19” back in May but just got her set up this past weekend. Like everyone else, I’m so impressed with the engineering and craftsmanship that goes into these things. Dennis’s customer support is second to none! I've been cooking on a Primo XL for several years and love it but tickled to death to graduate up to this beauty. I was originally gonna put it on my deck but after arrival my wife(the boss)and I decided to put it on the lower patio. We weren’t big fans of the rolling cart so I built a platform for its final home. Here are some pics of the un-crating and set up. Looking forward to sharing cooks and learning from you guys on this forum. Happy Grilling!

A combination of both. SRF is good stuff (pricey) and you know that the KK made it live up to its full potential!

Hiya- So I recently made up a batch of Beef Jerky and made a video while I cooked. This has been a crowd pleaser I pull out fairly regularly because it always goes so fast! Once I made some for my daughters graduation party, I left a big jar of Beef jerky on the tables. I went off to do hosting duties, and later took a break and thought, oh yes, I have to get some jerky, it was GONE. So that is the ONLY downside, it always disappears too fast. I like making this because it always fascinates people that you can do this yourself, and the secret is its dead easy, and the Komodo Kamado makes it DEAD EASY because of the great temp control.

Congrats Jon. 46 is a terrific milestone. Sent from my iPhone using Tapatalk

What a great anniversary dinner and I expect very relaxing and obviously very tasty.

Now THAT'S how you celebrate an anniversary! Congratulations!

Very nicely done. The dedication looks like it paid off!

Happy anniversary@jonj The meal looks so good! Sent from my iPhone using Tapatalk

Congratulations on the anniversary @jonj! Lovely meal for such a special occasion. We’ll done sir

I can almost taste it from here.

That looks great @Troble. Your dedication paid off!

Sensational

Both the Slicer and the meat rack were from Cabelas, but both can be found easily on Amazon. The slicer is the cheapest consumer grade slicer you can buy. But i use it only to slice meat for beef jerky and to slice bacon once its cured and smoked. With such a narrow and infrequent use, consumer grade is just fine for me so far. Thanks for the tip for future videos, I will be better about describing equipment used, especially since I have received several questions. Thanks for the support!

@ Troble,

That looks like it is coming along real good 😊

I bet that tastes as good as it looks and it looks amazing !!!!!!!

Great, now I have WTF102 envy 🤬

Craft Mexican lager, homemade fired salsa, and smoked pork shoulder that I’m going to turn into taco’s. I was in a time restraint so I butterflied the pork shoulders and I smoked them hot & fast @ 300F curious to see how they turned out. They got a nice crust that I think will play well in tacos. Total cook time was about 7 hours. Sent from my iPhone using Tapatalk

Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both. There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice. 3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base

Well - We had some delays with the new hardscape work wrapping up, but finally finished and got the BB down the incline! Ended up having four guys from the landscape crew pitch in and we (mostly they) eased it down with four sheets of plywood that we leapfrogged as needed. Going to finish the assembly and do the burn-in this evening. Maybe shop for some more patio furniture lol. I liked those teak tables Dennis offers, but the wife thought it was overkill.

Welcome to KK cooking @Tuck. Your wagyu steak on the other thread looks great. I too have the rolling cart for my 16 and I like it. That said, you were wise to build a platform if you don't expect to move your 19 around. I did a very foolish thing - I tried to adjust the position of the 16 with the lid up and the inevitable happened. Humpty Dumpty as Dennis called it. He had already warned me to be careful when rolling so that was all on me. Happily, just bust a few tiles which I have now repaired. So...I hope that helps you confirm that you did the right thing by building that pretty platform.