Leaderboard

Wild CA King Salmon Tricolor quinoa with sweet onion, celery and homegrown rainbow carrots griled asparagus

Haha believe me you do not want to have seen us in action! It wasn't graceful by any means but we got it to its home eventually.

We had been out of town for a week so decided on pork chops for relatively easy dinner. Monster rib chops were available so I used a Jamaican dry jerk rub along with roasted brussels sprouts and mashed potatoes with mushroom gravy. The cast iron pan is a 12" Lodge, for comparison:

Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether.

@ Troble, no way am I trading your octopus for a rib and I know you know why. The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low. Here you go leftover rib meat dinner. Now I just need a double espresso.

Hi Fam! I am so stoked to finally join the KK family. Got our 23 ultimate in cobalt blue couple of days ago and managed to move it over a couple of stairs - that was intense! So happy we decided to go with the KK and we haven't even used it yet- just looks so beautiful! I have a few questions I'm hoping someone can help me with: 1. Is there a user manual I can download somewhere? 2. How do I attach the supplied thermometer to the front of the grill? I couldn't find any instructions? 3. I know I'm supposed to burn in the grill before cooking - but have no idea what to actually do. Anywhere I can find info on this? Oh man I can't wait to try some of the recipes on this forum- I'm drooling already! Donator

Exactly, it's portrayed soo many times by video channels cutting the brisket essentially in half, yet they make it a major point to show you the grain and demonstrate how to slice. That cut has always irked me when I see it, it's counterproductive to what they preach. Cooking a brisket is a costly adventure in time, but you can rest assured my next brisket will certainly consider this option. Glad you brought it up, now my OCD may put it to rest, I'm not alone.

We ALL loved that show as kids!

Found some beef ribs in the freezer and the weather was nice so why not make the most of it. Plated.

Dennis, I also agree that the notched version would be more versatile, but I have another recommendation based on it. This comes from having used the meat hanger and trying to find a solution to be able to hang as many hooks as possible. To render it even more versatile, I think it would be ideal to have the removable notched curved rod perpendicular to the current plane, as in going front to back rather than left to right. With two of those on either sides of the KK, and additional straight (ideally notched as well) rods to be positioned by the user to rest on the two curved ends would allow for one to pretty much hang whatever he/she needs wherever feels best. This comes from me trying to come up with temporary solutions to hang my char siu and trying to get as much vertical space... I will try to draw this out when I find time. In the meantime, I will attach a photo of what I mean by trying to hang as many hooks as possible to maximize use of space.

That is exactly how I slice mine as well. I find that too much brisket fat gives me horrible indigestion, I figure it does the same for my family and guests. Also to your point (no pun intended), without separating the point/flat, I can't slice across the grain for both pieces, so end up with a more chewy end result. To me, when I'm presented with the point/flat slice still connected, the fat between just looks gnarly and unappetizing. With a full packer, for me, slicing this way maybe adds 5 minutes max to overall slicing, but I think presentation and tenderness of the final product is so much better! Regards.