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Ha. I eat all week too! No on-KK shots for this but it is too tasty not to share and @C6Bill's post gave me the push I needed. I used my smoke pot in the 23 KK to smoke new season garlic cloves in olive oil at 130C for an hour and then added in chopped onion for a further half hour. I used hickory pellets in the smoke pot. The oil and alliums came out fragrant and delicious. I am going to be adding this to everything until it's all gone.

Hey all, Hope you all had a great Easter! Sorry for my absence lately, we’ve just had the back yard completely re-done. I’ve been KK-less for just over a month whilst the new patio and flooring were installed. Glad to be back on board now! The first cook was a shoulder of lamb, no on KK shots unfortunately, but it was delicious as it always is! Followed up with a few crafties for Easter. Sent from my iPhone using Tapatalk

P.S. I can't believe I missed that cave man steak from @C6Bill. Wow. That must have tasted so good.

This was not meant to go on this thread but my phone is acting up. My parents missed the taste of smoked fish from Madagascar, hence I had to try smoking whole Tilapia since it was cheap this week. While not aesthetically pleasing, the taste came out pretty good.

Beautiful lamb !!!!

Spoiler alert, the onion rings are frozen from Alexia. Cooked in the air fryer, they are better than I could make lol

Those juices make a nice soup 👍

it’t on. the brisket barely fits.. i’ve read no wrap in the kk, but i want to wrap in foil to save the juices. any opinions on this?

No posts today, everyone must be on a diet after binge eating all weekend lol

Thanks, that's what I was looking for. I was told by numerous KK owners that they leave the lid in the 1st position and unscrew the top vent a bit while the grill isn't being used.

You can get fresh ones here, but the overnight/2-day shipping is expensive. I've paid it for a special dinner, but not very often. They are very good on the grill though.

our lunch today. sardines, potato salad and wings.

Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍 cooked at 250 until internal temp got to 110, then rested before searing caveman style.

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

Last spring we were looking for a nice housewarming gift for friends who were finally moving into an incredible home they had built. There were very nice comments about Dustin and RealSharpKnife.com on KitchenKnifeForums. A Kurosaki Fujin 210 gyuto caught my eye. I already had a Kurosaki Shizuku 210 in R2 steel (purchased elsewhere) that I really liked so I bought the Fujin with custom handle. Our friends still love it. Here are the 2 of them.