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After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!

Steak, potato, and last corn for Chiefs-Ravens football game last night. Steak was great, corn was last of season and so-so. Game didn't end well for my team (Chiefs); wine was great (2004 Shafer Hillside Select cabernet).

Fish on the 16TT tonight. Forgot to take pictures of the carrots on the grill but here they are plated with the fish and a spinach and borlotti salad. Made use of the hot KK to cook the sides for tomorrow's dinner. Slow roasted, assorted vegetables from the allotment. Can't wait for dinner tomorrow!

Loaded 23 lookin good... Its the only pic I took yesterday.

You should have received some tiles from the same batch in your repair kit with your KK, plus some grout to attach it. Where was this moisture dripping from? If it was from the lower vent, that's normal during some cooks. Were you trying to do your "burn in?" Then some weeping from around the tiles is to be expected. You should always leave your top vent slightly open after you've shut down the fire in your KK. Otherwise, it will contract as it cools down and be a major PITA to open on your next cook. You should also leave the top lid in the 1st position on the latch to not compress the gaskets - it will extend their life. I target a 50F drop in dome temperature to signal that the fire is out and it's OK to crack open the vent and lift the lid to the 1st position before putting on the cover.

Tony, just look at that smoke ring, wow.

I have to agree with you on the beef ribs, Tony! A quicker cook and a much richer cut than brisket. And really manageable portions as well. I am hooked on plate ribs, particularly the chuck portion! And I love the post oak too! Looks like an awesome cook and meal. Congrats on the find.

For tonight- lamb ribs, sausages for the kids and a couple of scotch fillet steaks with a smashed cucumber/ coriander/ chill and tahini salad. First time cooking lamb ribs- I marinated them in olive oil/ garlic/ lemon juice/ yoghurt/ cumin and paprika. They were so so good...

Well I finally went and did it, I turned 60 today lol while not an “everyday” cook I am too tired to start a new thread lol So it started with a really nice tomahawk from Snake River Farms. We used cocochar with coffee wood in the smoke pot. Indirect at 250 until an internal temp of 120. Then while getting the coals hot enough to sear we cooked a duck breast for later use. We started the meal with a blue cheese wedge salad then we had some cheesy potatoes and a Swiss chard with mushrooms. And a creamy horseradish sauce. We finished with a key lime pie from Fireman Derek’s in Miami, shipped up through Goldbelly. It was a great day to say the least And I still don’t feel a day over 59 lol And yes, the AC/DC shirt is a must for private birthday parties lol

If you have (or are considering) a Thermoworks Billows control system, they've just introduced a battery pack that is supposed to power the system for 24 hours: https://www.thermoworks.com/billows-12v-battery-bank?trk_msg=EN9KKKFOFCQKTF3ME2DPOUAQG8&trk_contact=GTA0QAPE8K6DVHDJN27QL6N8RS&trk_sid=ENJUV7E0FU4M7TMOF962T1KVN0&trk_link=NTQUV0NK43D4T4C7T66V1D9DD8&bxid=D48A54C5643634667553A4085A&utm_source=listrak&utm_medium=email&utm_term=battery-image&utm_campaign=Sept2021-Billows-Battery-Bank-LAUNCH-cs They also have the fan on special now. If I didn't already have a BBQ Guru, I'd be strongly considering one of these. I find my CyberQ irritating but I only used it for overnight cooks and don't used it often enough to replace it.

His original post indicated it was used when he got it and it had spent some time in the rain. I suspect it has accumulated some moisture prior to his ownership and the 500° burn was acting like a burn-in. It might be a good idea to actually do a burn-in with a little higher temp to be sure the excess moisture is out.

Sounds like you may be the new owner and not the original buyer.. If that’s the case and you do not have the replacements you might try this link for the grout: https://komodokamado.com/search?type=product&q=grout&submit=Search there is also info on how to contact Dennis, he would be able to help with replacement tiles. Good luck!

@tony b funny I was literally thinking about making something similar last night after watching Rick Bayliss make a show cooked beef rib with a mole sauce. I did a slow cooked beef rib then put it into a sauce for another 8 hours and put it over pappardelle pasta last year on news years Eve and it was luxurious. Very rich though i agree with you that the beef rib is incredible but I find it’s a special occasion dish as it is very rich, but I think you’ll see me cooking one in the not to distant future as it’s been on my mind a bit. You’re looks lovely as usual iM hungry now

Another option is to just highlight the part of the post that you want to quote (if you don't want to quote all of it) with your mouse. You should see a pop-up box that says "quote." If you hit that, you'll open a new dialogue box with just that section of the previous dialogue.

Steak night - Picanha. Good news/bad news - good news was the local corn folks were out yesterday after being MIA for weeks; the bad news - yesterday was their last day of the season! 😢 Grabbed enough to get me through the weekend. Direct on the lower grate, mesquite & coffee wood chunks. Plated with shrooms and 2x baked spud.

2 lb choice ribeye roast, dry aged 33 days and roasted over oak lump charcoal and mesquite - very tasty!

Doesn't say the haddock was actually eaten... but it does look pretty tasty.

I think I need my head examined. I cooked this on the KK and I was so shaken up by the experience that the pix is even blurry. Haddock on the KK.

Took a Jamaican holiday for dinner last night. Jerk chicken (marinade is from a local Jamaican chef), with some pineapple salsa, curry rice and a salad. I had a mojito to kick things off before dinner! 🍹 The foil pouch has pimento wood chips to give it that added flair!

Homemade Green Curry Paste Green curry with chicken, snow peas, red, yellow & orange bell peppers, sweet onions and oyster mushrooms super tasty. Green curry is my standard Thai dish that I judge Thai places by. This is better than my neighborhood Thai restaurants. So easy to make once you have the paste

Tony, I guess you are going to have to do this dinner over and get it right.

It's Oktoberfest time! So some German snags (Brat, Cheddar & Knack), with potatoes au gratin and a salad. Silly me forgot to go to the store for some Oktoberfest beers. Next time!

It’s been a busy week as I am replacing the sliding door that leads to my deck. But Sunday I did spin a chicken and baked a loaf of pumpernickel for chicken sandwiches 😁 And managed to get some apple picking in 👍

Roadside chicken here tonight (great recipe- thanks!). 350F 45min, direct. Some roasted potatoes and broccoli, simple coleslaw and homemade sourdough.... good times!

I used to make my own Thai curry pastes but haven’t made it in at least 4 years so I decided to make my red & green curry pastes on Sunday. I go to the Thai market and get all the stuff and every time I go there the lady says “oh is this for your wife?” And I tell her “no it’s for me”. This time she responded by saying “wow you make very traditional curry paste, most foreigners don’t know to use shrimp paste”. I took it as a compliment tonight I used the red curry paste to make red curry with flank steak, red, yellow & orange bell peppers, sweet onion, oyster mushroom, mango, pineapple, Thai basil, lime zest & fish sauce. Served over jasmine rice. Pretty tasty and my jar of curry paste will last 3 months+ so super easy to make all kinds of currys quickly once the paste is made