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A friend brought me a big beautiful venison steak so I seasoned it last night and let it sit in the fridge overnight wrapped in butcher paper. I decided to reverse sear just as I would a beef steak but pulled it at a lower temp as it tends to carry over a little more. So I pulled it off at 106 and it carried over to 115, exactly where I wanted it. I let it rest for 20 minutes and got the KK ready to sear. More than happy with the end result, so moist and tender.

This is one we will remember. This Wagu Tri-tip melted in our mouthes like a prime fillet, but with a more beefy flavor. We ate half of it right off the cutting board and it was really hard to stop. We gave it a quick 15 min dry brine with kosher salt and then rinsed it. Santa Maria style dry rub. Smoked (offset w/divider) for about 90 mins w/hickory @250F to 120F internal. Then rested for 20 mins covered while we brought the pit up to 450F with the dome rack upside down on top of the coals Reverse seared 2 mins on each side to 130F. We cheated the skinny tip over to the cold side to keep it from over cooking. Another 10 min covered rest and wow...

Chicken dinner, always a winner. Used the upper rack to get the chicken skin nice and crispy using reflected heat from the dome. Crisped up these potato slices while the chicken was resting. New to me recipe from Francis Mallman's Green Fire. Enjoyed by all. Worked well with chilli sauce and ketchup.

I know what I'd say about purchasing that one, life is too short for that! Buy a new one and be thrilled.

My guess is if you offered the guy $200 he would probably take it. Good luck

This grill is very much repairable.. First, it needs to be heated and dried out. Then the cracks/tears need to be filled from the bottom up using a syringe AMAZON: Syringe 8pcs 12cc Disposable Curved Syringe Irrigation Syringe with Curved Tip I would fill the cracks in the lip with AMAZON:  J-B Weld 8281 Professional Size Steel Reinforced Epoxy Twin Pack - 10 oz.   J-B Weld has a tensile strength of 3960 PSI and can withstand temperatures up to 550ºF. The firebox is fine.. leave it alone, use it as is. The crack is fine. DO NOT try to remove it.

60 day tallow age brisket got pulled today. did a messy job and ended up with two pieces on the point. which i’m ok with because its way too big to consume for my wife and i. the flat was over trimmed so there is a lot of burger meat and tallow rendering going on. this was much more difficult than the videos led me to believe. flat is now pickling and the rest i might freeze because i have no time to cook these days.. the house smells like a slaughterhouse.

Good friends are hard to come by, especially the ones delivering a piece of deer. Very nice

Picture perfect result @C6Bill

Couldn't resist a nacho cook this evening, it is quick, easy and fast since I had a bunch of topping leftover from a pizza cook this last weekend.

Well Luke did it again last night in Knoxville. USA Pro Men's Elite Criterium back - to - back - to back National Champion! https://www.cyclingnews.com/races/usa-cycling-pro-road-national-championships-2023/criterium-men/results/

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 full of water and frozen a few times for sure.. I would need to see more than this one shot to suggest how to repair it. Always laugh when I see a grill more than 10 years old with the delivery rope/harness still tied to the legs!