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sorry i'm late to this thread. i've always dreamt of completing my trifecta of kamado-pizza-oven-argentine grill. but i live a residential rooftop building, so i don't think management and my neighbors will like it if i start a bonfire just grill some steaks. so i got this little santa maria grill attachment that was made for a weber kettle, but i managed to make it fit on a fiberglass fire pit, so anyone who's chilling on the sofa and wants to grill a piece of chicken or marshmallow can just do it themselves comfortably seated.. i don't like the noisy scratchy ratchet clanking noise the attachment makes, but it's cheap so its expected. i'd probably get a full size grill if there are no restrictions, or have one built into a kitchen. i burn apple, pear, lychee, peach, jujube, or whatever wood i can get that is suitable. i use charcoal baskets to hold the wood in place. it allows me to split the fire to the sides or combine it in the center.

I was thinking today would be a good day for a corned beef sandwich so yesterday I made a loaf of caraway seed rye.

I actually joined the forum on July 4, 2017 and finally ordered my 32BB in Cobalt Blue a few days ago. Really excited to get it here so I can start cooking! Long time Egg and Traeger user, just retired and moved, do I figured it was time to step up! Already learned a ton from lurking here so thanks!

some fish and shellfish from the market today. the fishmonger was pressing me to buy a horsehair crab, but it was too much for the two of us.. live local sea bream. grilled whole and served with olive oil lemon and salt. (we like to keep the scales on to protect the fish from the heat.) but it was a pain to hold it above the charcoal. you can't do it on the grate or else it will burn.. live surf clams from japan. grilled on the half shell with garlic and butter. live abalone from south africa. grilled with lemon and salt. live scallops from scotland. grilled on the half shell with butter and garlic.

True, but he often makes my brain hurt! 😖

Planning on it. This brisket is a monster.....This evening I plan to trim, slather, salt-and pepper, bring it to room temperature, preheat the KK to at least the high 100s, put the brisket in around 10 PM. First time using the Fireboard controller....wish me luck!

삼겹살구이 korean bbq at home with japanese pork belly and banchan, my wife prefers this kind of bbq. slow paced and bite sized. i was hoping i didn't have to do all the grilling, but i ended up doing all the work. 😑 i did't have any binchotan so i just used regular hex charcoal. too much flareups, i need to order some binchotan from taobao next time. got to use my new blenheim forge chinese cleaver today. this blade is super nice..

@C6Bill the weber go anywhere was my gateway drug to the world of bbq. nice looking steak. kinda what i wanted for dinner but my wife said no.. anyway baked another shokupan loaf in the normal oven. this really is gourmet wonder bread 😂

I got it all set up with the app and such yesterday. I will be cooking a 20-lb brisket, so I am estimating an 18-hour or more cook, starting at 275* and going up to 300 for the wrap. First impression- I had been using the BBQ, which was really easy to use- this is a bit more complicated and not as intuitive. Also, this is much better built than the Guru, which I had issues with. I could, like my Dad, say "this is built like a brick S***house!", but I'll just say it is built to military-grade spec. Very impressive.

The newer models have a port in the wall that you can run your cables through. No need to pinch the cable between the lid/body/gaskets! You'll even get little silicone 'plugs' that have a cutout for cable so it helps prevent excess heat loss. The only other thing is depending on which probes you have you MAY have to buy a straight temp probe vs the angles ones so they fit through the port. I know some people have bent them to fit but I just bought straight probes (I have a Thermoworks Q so they are the thermocouple connectors. I think the 'pro' connectors fit fine though.. I can't remember).

Bill, I'd love to be one of those eating a corned beef sandwich on your homemade rye bread.

Absolutely beautiful, David. That must have been a hell of a meal!

Hey Jim, this may look like a weird response but below is a response from a different thread from Syz. I copied and pasted this to my notes in my IPad for future reference. IMHO I think this is the best response I’ve seen on this subject in the KK forum regarding Brisket cooks. I have done larger Brisket cooks ( probably in the 16lb range) at 225F that have lasted 25 hours. If you read SZY’s response below I think for a large Costco brisket cook you want 275 - 325F cook. Good luck on determining length of cook! Send Pics!!! Paul Brisket cooking info szygies It always helps to consider the source, and how their requirements are different than yours. Thomas Keller calls for quick 10% salt brines for seafood? In a restaurant kitchen there isn't room for an overnight "equilibrium" 0.5% brine. At home that same brine lets you buy fish for several days. Most recipes are really dumbed down, and most people spread techniques that are only partially evolved. And a popular author could be aware that readers have foil, but they don't have pink (uncoated! white is coated, wrong) butcher paper. Do they say something? I would only trust a source recommending foil if they explicitly make the comparison with pink butcher paper, and explain why they prefer foil. Aaron Franklin is arguably the most deservedly famous barbecue guru today. He's primarily a restauranteur, not a "personality", so he's freed from a financial incentive to dumb down his advice. On the contrary, there's a showstopper chapter "Building a Smoker" in Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook], how anyone can make their own cooker from a recycled 500 gallon propane tank with "basic metalworking skills". I can do most things but this is still on my list... He faces a restaurant constraint, perfect for you: All of his cookers run at 275°. Why? He prefers this to lower temperatures, gets better throughput, and doesn't have to juggle capacities of cookers set to different temperatures. He gives the clearest directions I've seen anywhere for cooking a 12 to 14-pound packer cut brisket, wrapping at 6 hours or so in pink butcher paper. I've varied my approach over the years: Temperature, wrapping, beef source, dry age? I believe that following exactly Aaron Franklin's protocol is spot-on. For a different opinion, in Brisket Tricks and elsewhere, @mguerra has been advocating for 325° or so. What you propose is decidedly not "hot and fast". 275° is reasonable middle ground, not falling prey to equating seriousness of intent with slowness of cook. The very idea that "low & slow" is such a sticky idea should serve as a warning not to take it as gospel. On the contrary, another of my favorite BBQ books is Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters. I don't follow any of the recipes, but I learned a lot about the diversity of approaches in Texas. It freed me from a blind adherence to "low & slow". I believe that the most important factor in brisket is the beef itself. I'll travel an hour and pay three times what others consider reasonable to buy brisket from the Golden Gate Meat Company in San Francisco. They'll dry age a few days on request. I also believe that the ideal cooker temperature is a function of the quality of the meat: 275° for the meat that takes an hour's drive and serious cash, varying up to 325° for more typical and affordable briskets. When there's less collagen/whatever to dissolve, time is your enemy. I no longer cook any brisket at 225°. I've never eaten at Franklin's Barbecue, but the best brisket I've had in my life was in Elgin, Texas. (#2, #3, #4 would be my own.) They can source better brisket in Texas, the market demands it. It melts, you want to spread the fat cap on toast like marmalade. Aaron Franklin's advice is tuned to Texas brisket sources. For potential owners, let me be clear that while Aaron Franklin uses an entirely different cooker, my own preferences are adapted to a Komodo Kamado. Compared to other ceramic cookers, a KK is far better insulated, so it maintains temperature with far less airflow. Airflow dries the meat out. Franklin's 1000 gallon cookers are good guides for us, because with scale he also controls evaporation.

There's a classic issue here: Anyone who tries grinding nixtamal into masa for corn tortillas using inferior equipment to at least an Indian wet grinder just gives up. The least expensive grain mills for flour (ignoring mills that require hearing protectors) are made by MockMill: Mockmill 100 & 200 grain mills I have an older wooden model in both kitchens. While these new models aren't as attractive, they're said to grind even better. Use an inferior mill such as a Vitamix (I own two) or a stand mixer attachment, and you won't see the point. Even so, there's a host of issues with freshly ground flour. I have various lab sieves (I prefer the #35) for sieving out the coarser bran, for flavor and to protect the gluten. It needs to hydrate like crazy, and takes more muscle to work. It's what professional bakers call "green" (not aged) flour, which can interfere with bread dough unless one adds 60 ppm ascorbic acid. Nevertheless, it's alive! The germ is freshly ground, the flavor is wonderful.

More yard work yesterday so just fired up the little Webber for a SRF Gold Grade. The rice was left over from a weekend cook.

I just saw your pork chops poochie, you don’t take a back seat to anyone lol

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.

After more than 20 years with my fulfillment warehouse in LA, I was told the warehouse was sold and I had a month to move out. Could not find a warehouse willing to take 350 SKUs or one that even could take my more than 4 -53' trucks of goods.. but I did find one in Las Vegas. Moved end of last week and this week.. The December container took more than a week to get picked up from the docks in Long Beach because there is a chassis shortage. But the container was delivered on Friday.. Might take the warehouse a day to inventory everything and then things should start going out again..