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Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk

We have been concerned about the number of emails we've received from people in the last year lamenting how our last price increase put the grills outside their budget. Our material costs increased dramatically during the pandemic, mostly from outrageous shipping charges. These inflated production costs forced us to make our first price increase in over 10 years. Responding to this feedback, we have been pushing suppliers to review and reduce their pricing now that shipping has dropped. (actually less than pre-COVID) We have reduced the previous price increases by 50% with these savings. We hope this helps make our grills accessible to more people. Please let any interested parties know about this adjustment..

I don't know if anyone on the forum follows cycling, but my nephew is racing in Europe and making a name for himself! https://www.pressdemocrat.com/article/news/sebastopols-lamperti-poised-to-jump-to-bike-racings-big-leagues/?artslide=6

That's awesome, Paul! I know that the Family is very proud of him. Here's to much continued success!

I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road

Haven't used the Yakitori grill for ages, but we had summer today so a friend and I got together to do meatballs and veggies.

WOW 👍👍

Spare rib cook.

I think that works perfectly - no pressure to share!

@tekobo the problem is i have little access to bone in sub-primals. we certainly get a lot of variety. korean, american, australian, japanese beef, but nothing suitable for dry ageing because nobody in hong kong has the means to dry age at home besides restaurants and idiots like me. so everything is sold as single portion cuts. i can however buy from restaurant wholesalers, but they offer pretty generic beef. usually american or australian grainfed. i can buy french polmard, but they are single serving cuts. and there's a guy that can get me rubia gallega sub-primals but it costs a fortune.. and on top of that my wife says she doesn't like dry aged anything. well that's just great..😂

cooked this steak dish again but this time with mushrooms over charcoal on the bincho grill. in pursuit of the ultimate aged steak, i don’t think grain fed US beef if giving me the flavour i want. i think the way to go is spanish beef.

@tony b beef stock (home made not in a box) reduced to demi glace (maybe 15-20% volume). saute shallots in butter, add demi, add cream. add some cognac if you like and flambe it but i didn't have any. bring to boil and reduce to spoon coat. season. no measurements just eyeball!

a little dry aged steak lunch. cream sauce made with demi-glace. you put this sauce on a shoe and i'd probably eat it..

some recent cooks on the bincho grill. too hot to cook on the roof during the day, so i have to cook on the balcony. there's a charcoal chimney called Firestack Duo by Yak Grills that I really like using with open charcoal grills like this. you can start the charcoal in the chimney and keep the lit charcoal for reuse next time in a container that nests inside the chimney.

I wasn’t able to get the lid lined up correctly when you sent the replacement. I changed the tension on the spring to keep the lid closed in its own. I can’t latch it down.