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Did my second pork butt on the KK today, excellent results. Super moist without any need for water bin or spritzing (spritzed once after 5 hours). Was a big boy - 10 lbs easily post trimming, put it on at 6am, mostly cooked around 250ish, wrapped at 2 and cranked up to 265, done at 430 just in time to rest for 30 mins before fantasy football draft/poker night. Made a simple vinegar sauce to pair and my wife made a nice coleslaw. Pics below of finished product and a peek right before wrapping. Bark ended up solidly black though a little soft with the texas crutch. Just didn’t have time to ride out stall which didn’t hit until 175ish.

Too busy hosting my cousins and keeping an eye on 6 kids to take photos but made lamb shawarma on the Trompo king

Am I the only one who slides their DSP out of the pan and puts it on the stone for another minute to get a little extra crisp on the bottom ? I’ve been making them for a few years now, I bought a pizza oven when the lesser ceramic cookers failed to deliver the results I was looking for in a pie. But I will be making them in the KK going forward 😁 sorry for the crappy pic, it is a screen shot of a video

Inside skirt steak w chimichurri marinade, roast potatoes and asparagus. On the 16TT.

Been a little while since I’ve posted or cooked with Grendel. Between planning a thrice cancelled trip to Italy next month (complicated by the demise of Alitalia after 4 years in bankruptcy), a surge in medicolegal expert work, and a major software change in my office not much free time lately. Anyway, I have a 4 pound Lone Mountain wagyu chuck roast that needs to be cooked tomorrow. The boss does not want to serve it shredded. What are my options?

@Shuley‘s recent cook reminded me that this has been on my to do list for far too long. In keeping with my current theme of cooks inspired by foreign cultures, tonight I finally got around to Detroit! Yes, it’s in the USA, but Detroit deserves special recognition and qualifies as foreign...to me, at least. Biggest city ever to declare bankruptcy, population 1/3 of what it was in 1950, and one of the highest murder rates in the country. And yet with all of that going for it, they also figured out their very own variant of deep dish pizza. Being a Chicago Deep Dish aficionado, I had to cook this for comparison and to see what all the fuss was all about. I’m using Kenji’s recipe from Serious Eats to the letter. The right pan, brick cheese, and the thick sliced pepperoni he calls for. One of the big differences from Chicago Deep Dish is the use of a cooked sauce with multiple ingredients: The dough for this pizza is very high Hydration, has no oil, and is kneaded a long time. Chicago Dish Dish crust is a biscuit. This will be bread. Assembly: Got the 23 heat soaked at exactly the right temp. Pizza goes on. Admiring my 23 and noting the need to clean the cap whilst I wait. Done! Beautiful! Nailed the blackened edge! This is an excellent pizza that deserves a spot in the rotation. Very different from Chicago style, but that’s not a bad thing. Hats off to Detroit!

DSP is a classic and one of my favs.

What Robert said! I usually do chuck roasts instead of briskets, as they are too much meat for me usually. But, I cook the chuck exactly how I cook a brisket.

Depends on cook temp, but at 225°, I’d think closer to 7. I don’t have any problems cooking hotter to speed it up though. Sent from my iPhone using Tapatalk

Cook it like a brisket. SPG, cook naked until roughly 170° internal, wrap if you like, and cook until roughly 205° internal, but more importantly probe tender. Sent from my iPhone using Tapatalk

My local butcher started selling these pre-formed Wagyu brisket cheeseburgers. I bought some a few weeks ago for a little party my wife had and everyone was raving about them. I was too busy to take pics that time but tonight I picked up a few for my family put a little Montreal steak seasoning on the patties, grilled with some mesquite wood, brioche bun, romaine lettuce, tomato. Pretty good burger frozen sweet potato crust cut fries & ceased salad

First time using my KK for simple grilling for a quick family dinner- sausages for the kids; scotch fillet steak for us with my home baked sourdough... sensational- even for basic grilling the results were perfect. The kids commented that the sausages were juicier with a crispy skin. Considering giving the KK a crack for the bread- but having got things well dialled-in in a cast iron dutch oven I'm not sure whether to bother?

The balsamic lamb never lets me down, I set the fire at 8am this morning. No power or wifi in the house so had to wing the temp set to hold at 110c( 230f). Then left it for a few hours while ran some errands. Returned 6 hours later and the KK was holding at 107c( 224f). The internal temp was up to 75c ( 167f). Wrapped the shoulder then ramped up the KK to 130c( 266f) and let the lamb rise to 80c( 176f) before foiling and wrapping in a towel for 2 hours. The internal temp grew to 86c( 195f). Sent from my iPhone using Tapatalk