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Pork Baby Back Ribs on the KK today. Flip side Plated. These ribs were very moist, I don't think they could have been any more moist and still cooked.

Been traveling a lot and the wife has been holding it down so treated her today to a facial, nail & massage session followed by a nice home cooked meal A5 wagyu block cut searedon all sides with sea salt sweet corn on the cob was supposed to make a sliced potato medallion cake thing tfat I saw Frances Mallmean do but for whatever reason my first attempt at using a mandolin resulted in something more akin to hash browns. But I tossed it in Irish butter, truffle salt, olive oil, thyme & rosemary and put it on the griddle fir about an hour and drizzled parmesan cheese on top each time I flipped it. I call it a potato cake it was yummy. Hard to fuck up potatoes with those ingredients served with a 2012 Grgich Hills cab. Spectacular meal. Nailed the wagyu beef. My wife likes it well done but it’s f I serve her some medium wagyu crusted on outside she loves and it and she said it was my best ever. I’ll take it

Actually passed out. Took the kids to sea world, drank a beer at the park. Let the girls go swimming and in the hot tub when we got home for first time this season, drank another beer. Then, drank a glass of wine that was left from night before while cooking. Then drank nice bottle with dinner. Passed out the nice part about this is I would have never bought an expensive piece of meat like that before but because of this group on the forum and my KK I now have total confidence to nail food like that. Thank you @MacKenzie @tony b @tekobo @jonj @Tyrus @Basher you guys taught me the ropes

I’ve made pulled pork on my Camp Chef smoker and 23 Ultimate KK and they were pretty good. Yesterday I tried Smoking Dad BBQ's Kamado style pulled pork in my KK, the results were fantastic. Incredible bark, super moist meat without being greasy or wet and full of Smokey flavor the likes I’ve never experienced on the CS or KK. Here is a link to his video: https://www.bing.com/videos/search?q=smoking+dad+bbq&qft=+filterui%3avideoage-lt43200&view=detail&mid=DFBF2B49473021E24E16DFBF2B49473021E24E16&&FORM=VRDGAR&ru=%2Fvideos%2Fsearch%3F%26q%3Dsmoking%2Bdad%2Bbbq%26qft%3D%2Bfilterui%3Avideoage-lt43200%26FORM%3DVRFLTR As Rum and Cook says, you don’t need all the contraptions that other Kamado style grills require in the KK and he is absolutely correct. All I did was use my foil lined double wall drip pan as a heat deflector on the lower rack. I used award winning Harry Soo's technique for setting up his Weber Smokey Mountain for long cooks - worked fantastic. Perfect light blue smoke for hours. I forgot to shut down the grill after pulling the meat and even after 13 hours, the smoke was perfect. No foil wrapped wood or cast iron pots. Just charcoal and wood specifically placed and lit. I followed the temps used in the Smoking Dad BBQ link above. I used my Fireboard controller to run the Pit Bull fan and my Meater Block to monitor the cooks in both pork butts. A split screen on my iPad made monitoring both apps easy. To set the correct temps, I first set the dome temp to 270. I then referenced the Fireboard probe reading and set that temp in the Fireboard app. I closed the KK bottom vent, opened the fan vent about 1/2 way, and that controlled the temps well. The sharp spikes in the graph is where I opened the KK for spraying. Please not, the iPad picture is a snapshot and does not reflect when the finishing temps were raised to 330. Special thanks to Smoking Dads BBQ, Rum and Cook, and Harry Soo for your excellent How To videos. Really appreciate your hard work and time all to make my cooks better.

I think my KK died, for the last 5 -6 hours it's been stuck at 230F, hasn't moved.

oh my, this ruben is fantastic..

After months of research and practice with many cooks on lower cuts of meat, I found the perfect method for prime rib that does not involve Sous Vide but gives similar results. That is, perfectly cooked meat edge to edge - no brown bands, excellent crust. Here is the link: https://blog.thermoworks.com/beef/science-of-perfect-prime-rib-roast/ The final cook was performed on a 11 pound, 5 bone, dry aged, Prime, prime rib. I could not afford to screw up this cook! I used a drip pan and the rotisserie basket which the roast fit perfectly. Plus there was no skewer hole in the meat. Anyway, it came out great. Excellent bark, the center was medium rare pink throughout. The ends were medium. The meat was perfect and everyone was extremely pleased. The technique above was the key. The big surprise was the length of time. According to the charts, it was going to be a 4 to 5 hour cook at 225-250. The MEATER probes saved the day - I used all four in this roast. At 1:30 into the cook, it said the roast would be done in an hour!! I was in disbelief! So, I put my faith in the Meater, called everyone, moved Easter dinner up, and pressed on. The roast was done in 2:45 total. I foiled wrapped it loosely in a metal pan and let it rest for roughly 45 minutes. It was still really warm when served. It was absolutely excellent. My wife was supposed to take more pictures buy in the chaos of the day, she/we forgot. Again, the technique above was the key to success. I used straight charcoal, no wood. Just salt, pepper and garlic powder. Was going to baste with oil, butter thyme and rosemary the last two hours, but it cooked to fast! And in retrospect, I am glad I did not. The flavor was perfect with the seasoning as is.

Yes. 1/3 of a lb basically

it's here! but i don't think micro mm rolls will be reliable.. it's a simple but solid machine. good level of fit and finish. not cheap feeling, and extremely lightweight and compact. just need to wait for sheet butter to arrive..

3 rib pork chop roast. cherry smoked.

Anything made of metal will eventually one day return to the earth, it does it slowly and before you unnoticed. It's when you take notice, you realize the party's over. AHH, just kiddin, it should reward you with many years of unique and entertaining cooks, but it'll never have the convenience of the KK and I fear it won't outlast it either. Maybe you purchased the SSteel, a wise choice, if not the other will reward you for many years of service too. Nothing lasts forever, but if you had both you'd have double the pleasure, you know, like the gum..........double mint. Oh yes, you'll definitely need the cover, it's a must.....unless you live in the desert. On the other hand, preparing food and tending a fire on a S.Maria is one and only. It's all visual, the eye's don't lie and it's about the experience the ride. Keeping it covered and rust free makes the ride all the better.

New Zealand salmon. Tri color quinoa with sweet onions, carrots and celery