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So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal

I got the 500, I don’t need anything big but I can see how it would turn into the 42 situation real fast😂😂😂

Cool. Which one did you get? Remember your journey from a 21 KK to a 42 KK? I would go large at the start if you can. Or maybe not. I have a small fridge size dry ager and sometimes I would like larger to hang bigger hunks of meat. That said, it would be more useful to have two small fridge sized agers - one to set at temps for ageing meat and one to set at temp and humidity for curing sausages. No biggie either way. Just great to have an ager at home. I tend not to eat steak out anymore because I can get so much better quality at home and cook it just the way I want it on my KK.

Sunday Pizza Night! and first time using my stone and doing 'za on the kk the pizza looks a bit comically small but it was around 10" - it just shows the awesome size of the 32BB, and its a 14" peel. 600F in the dome, and ~3 hrs heat-up/soak

I have been reading and am also late to the game but I just ordered a dry ager today after doing a lot of research. Sent from my iPhone using Tapatalk