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Decide to have burgers for dinner tonight, it's late but I'm starting up the KK anyway. Made 2oz patties, 2 per bun with cheese in between the two patties. You better have your bun dressed before these patties come off the grill because one needs to get the cheese on one patty and then immediately put the second one on top so that the heat will melt the cheese. Taste test.

Father’s Day brisket. Brisket was a choice brisket but a good looking choice brisket. Salt and pepper, seasoned night before. 6h at 225 to 160 internal. Wrap in foil and 4.5 hrs more at 225 till point got buttery. Rested for 1 hr then served. No tallow. No fancy holding cooler. Came out pretty good. Maybe I got lucky. I would say not though. It was cooked on my 42” KK. Served with pomegranate bbq glaze (2 cups Pom brand pomegranate juice, 1 cup dark brown sugar, 1/4 cup soy sauce, 2 tbsp black pepper, reduced) My wife made this avocado and asparagus potato salad that was awesome. Fresh tomatoes and plain ol steamed broccoli.

It’s been a while, here is the latest pizza night. 68% hydration, 750f to start, 685f by the end. 4 to 4.5 min cook time.

in the isetan tokyo food court and saw what they consider “scraps” in japan 🙃

Bone in leg of lamb roasted olive oil & garlic cous cous (pearled) Mediterranean salad naan homeade Tadziki

Finally got it installed. It is beautiful. Hopefully I can do the venting/break in this weekend.

I cooked my first hot smoked salmon earlier this week. A little saltier than I prefer - either too much in the brine or kept in the brine too long. Nothing a little lemon juice doesn't fix. Pick of whole cooked filet was taken after I dug in - forgot to get a full cooked shot. Nothing fancy - farm raised atlantic skinless filet from Costco, brine of water, brown sugar, salt, pepper, and garlic powder. I've had some bougie snacks the last few days

Haven’t strayed much from the usual chicken thighs and steak cooks lately, but a friend of mine dropped by yesterday and brought some goodies to grill up. Lamb kofta and a middle eastern sausage which he wasn’t entirely sure the composition of. Grilled and eaten alongside a handful of peppers, some foil pack potatoes, and pita bread with a delicious yogurt sauce he whipped up while I got the coals going

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

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’ve branched out from SRF. Here is a Wagyu ribeye from The Meatery in San Diego, with certificate of authenticity. Holy Grail Steak has also been a good source. There is a lot to learn about marbling rating scales, and the differences between Japanese, Australian, and American Wagyu.

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

Yes, a lovely gathering of dishes you have there, Tekebo. I would remark what a lot of work that was, but as you know it can't be considered work if you love to do it. You must be saying, "I'm chuffed to bits."

I bet those pizzas were sooooooo tasty. 👍

Spare rib cook.

i don't think anyone offers certificates of authenticity for waygu in hk. you just take their word for it when buying in a shop like sogo (japanese department store chain). you pretty much trust what they say. or if i buy online, i just get a label in kanji. maybe they should label meat with qr codes and serial numbers, like they do with hairy crab from yangcheng lake..

this A5 saga (similar to kobe, but from a different prefecture) boneless short rib was the last piece of waygu i made. cooked reverse sear on a weber go anywhere. i think this is good to eat once in a while, but my wife and i prefer chewy gamey old beef cows rubia gallegas. or hanwoo beef from korea. anything with a strong bovine taste really.. i just ordered a chunk of zabuton waygu arriving tomorrow. gonna be slicing steaks and small pieces for yakiniku.