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Easter cooks. Lamb in salt ash crust for for Easter Sunday and Chicken on rotisserie for Easter Monday. Outdoor cooking, always fun.

Pork ribs concedering it was Easter thought I might use meat church holy gospel. Lol Sent from my SM-T835 using Tapatalk

I pulled a big chunk of something out of the freezer last week, been sitting in there for about a year wrapped nicely in a vacum. So it was, and now it's gone, yes a pastrami with mustard and slice of cheese is fantastic. I believe I approached mine just like a brisket to cook, wrapped in paper, and all red on the inside upon slicing. Go for it, you won't be disappointed. You never know what's in the freezer until you start moving things around, it's almost like Xmas.

You know I forgot I cooked last night also, up on the Santa Maria, a short one except for the potatoes , they take a while. This is it, marinated Asian Fusion steak tips, yummy.

Found two other pastramis on the forum - Pastrami in Singapore and Pastrami Cook. Both seem to have had successful outcomes. I have not tried this myself. Good luck!

Easily fixed, @Poochie - just go to the market! 😁

first time making pastrami following this recipe. i used a half cup less salt and kept the point on. wonder if that will be an issue. also should i brine for six days or longer? and when finished how long do you rinse the salt off with water? i curious how its going to turn out because my briskets in the past have been dry, but i’ve never made one on the kk.

I have the Avid Armor A-100 counter addition for the last 9 months, profile, size and use of handling were my thoughts. So far all is good, many uses, a few minor errant problems but nothing to run from.

I agree, Tony, Tekobo put on really nice spread with those great cooks.

Gorgeous cook, @tekobo!

Easter Prime Rib! coated in Dijon and rosemary After 3 hours at 250F until 119F internal Rested for 45 mins and seared at 500F Potato for scale

I do not want to do this but my wife has given up meat and we are selling the house to travel in the RV. I bought the unit I believe in 2018 and used it extensively for a year or two and started traveling on the road for work. Needless to say at the time of purchase I bought every accessory besides double pan & gas assist, I believe. I also purchased a lot of other accessories that go with it. Starting at $8,000 for everything, all reasonable offers will be considered. Pickup and delivery will be on buyer. There are a few people asking for the table so I would be willing to break it up but the grill has to go first.

Last Wednesday I had four young bucks from my shop help me wheel my Autumn Gold 21" Supreme into place! What a beauty! I have never cooked like this, but I am now losing my mind over the possibilities. Happy to be here! Now I have to learn EVERYTHING! But that is definitely part of the fun, I know. Blessings to all!

Everyone must be eating out, so chicken wings & potato and onion Perogi were on the plate. An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought . While preparing supper I heard a clatter above my head in the trees, it turned out to be a Red Tail Hawk sitting on a branch surrounded by 4 Ravens. The hawk didn't move and the ravens pestered him but kept their distance. My camera is old and I thought C6Bill would have captured the feathers or at least the moment because they were at a stand off for sometime.

I usually cheat and start with a pre-brined corned beef brisket (good sales right after St. Pat's day). I usually soak it in clean water overnight - change the water several times. Then slather on the mustard and liberally coat in fresh cracked black pepper and crushed coriander seeds. Then I cook it just like any other brisket on the KK, except that I usually use a milder smoking wood, like a hickory. Starting from scratch, I'd brine it for at least 3 or 4 days, up to a week. Then continue as above for the rest of it.

The Avid Armor is back in stock so I ordered one via my phone before I got out of bed this morning. https://avidarmor.com/avid-armor-ultra-series-usv32-chamber-vacuum-sealer-system/

Purdy as a picture, but I saw these at the Butcher and remembered it was an Aussie favorite.

Those ribs are beautiful!

I'm going to learn along with you. I have no experience with this.

Your link isn't working. You can drag the photos right on the page when you post.

Thank you @BOC, it will be tough to see it go but I will be glad to let someone else have the enjoyment that I do not have the time for. I was talking to the wife today and I told her a tabletop KK will be in our future when we get closer to settling down.

Welcome to the Obsession! Pictures, Pictures, Pictures!

Sad, but understandable given your new plans. These things aren't exactly "portable" for road trips! You shouldn't have any trouble finding a buyer, as it's a good deal.

👍

Yippee! A duck hanger out in the wild. Do post pics!

a little treat arrived in the mail today. i always wanted a ko-bunka to atomize shallots...

@Munschie picture perfect! Nicely done

Great job. Looks perfect

Very nice looking pizza. I'll bet they were delicious.

That prime rib looks incredible! We have the same cobalt blue pebble pit too. The only difference is that mine doesn't have a beautiful prime rib cooking on it.

Yah, you did the right thing coming here, honest people will cover your back, hope it all works out.

Great looking prime rib !!!!!!

It’s interesting how many times I’ve seen similar situations..grills advertised as KK’s, that to the trained eye, clearly aren’t. The problem is that the sellers know what they have, and what a KK is, and hope the unsuspecting buyer doesn’t. I just wasn’t raised that way. Sent from my iPhone using Tapatalk

Started off this Easter Sunday with a salmon and asparagus quiche (not cooked on the KK) BUT, dinner was done on the KK. Lamb chops and asparagus, lower grate, 325F, grape vine for smoking wood. Plated with melting potatoes and a Greek salad. Hope the Easter Bunny was good to all y'all! 🐰

Finished and installed this one for my wife's sister & hub. it is a slab of magnolia, I flattened just one side and 'folded' the ends over. it hangs using a blind french cleat.