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Char Siu (Chinese BBQ Pork) and a Smoky chiken thigh. The pork I used was the Rib Tips, workable and edible and slightly unusual at least for me.

Thank you everyone it was definitely a great trip most of all because after cancelling our trip in 2020 and 2022 because of COVID lockdowns we finally got to take my kids there to meet their 95 year old great grandma and a handful of aunts and uncles that they’ve never met this place was also the best ceviche of my life and the mussels/shellfish dish was out of this world. I’ll be attempting those in the summer

Pork back rib dinner today and did I mangle the ribs. The good news is they tasted just fine.

The current gasket needs replacing for sure. I did find a thread started in June of 2010 by ThreeDJ16 which had some new postings added to it as recently as March of this year. Unfortunately I was not able to open the photos from the original post but I think I have this figured out. One question I have is to confirm that the extra gasket included with the KK is already properly sized and therefore does not require trimming etc? I believe going back to 2010 the fiber gasket was just a length of rope (so to speak) and therefore had to be measured and cut to size. The one's included now are already a circle, ends fused together. Other than that I believe I just need to thoroughly clean out the old one and and clean out the recessed area thoroughly and apply high temperature silicon (Permatex) and apply a weight evenly, and carefully apply pressure and let it set up for about 24 hours. Any additional suggestions / comments welcome. All the best, Paul If anyone can please confirm that would be great. Thanks, Paul