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this is a chinese dish you can sometimes find in a noodle shop in hk or around south china. it's basically braised beef brisket soup with daikon. now i have to say i used premium Australian M7+ wagyu brisket point that i aged for 60 days. do not use good brisket for this like i did. you will never taste the nuances, the aged flavours gets lost and it's a total taste of money. just use cheap choice grade brisket. i was just too lazy to smoke this point and my wife doesn't like bbq, so here we are.. anyway eyeball some star anise, white peppercorns, all spice, bay leaf, dried mandarin peel, birds eye chili (if you want it spicy), ginger, rock sugar, garlic bulb, salt to taste. fill a pot of water, dump the spices in, bring to boil, put in your brisket, simmer. skim. stop after an hour, add daikon and cook until soft. you can boil some rice noodles and fish cake add to your bowl and top with spring onion (scallion) . but most important is the dipping sauce (hot chili oil and soy sauce). 銀針粉 or silver needle noodles you might be able to find in the chinese grocery. it's basically rice noodles shaped like golf pencils. if you can't find this, any rice noodle is fine.. the results will be similar to vietnamese pho but not exactly.. you will have enough to eat for days.. i've linked the made with lau video which is good, but it's just for reference, but i follow my own recipe..https://youtu.be/dxHrb_oHM1g

@dstr8 Glad to see you're still around! Used the KK last night...still going strong and looking good.

Dennis and I are working on a solution. The prototype should've arrived to the USA in July. Due to Dennis injury, I have not reached out to discuss. Stay tuned.

Forgot to post pictures of the finished product, the brisket come out perfect

Yesterday it was Tuscan style ribs spun on the rotisserie and basted with a balamic herb infused sauce. It was more of a curiousity than a cook and having not used the Santa Maria in a while I wanted to approach it differently, hence the spinning technique. Something also can be said for the entertainment you get from the flames and the primal feeling one gets from cooking over a flame. It's kind of like taking a long trip and finally, but happily reaching your destination and realizing the ride itself was all the fun. Anyhow they came out well, one thing I would do as an alternative is to let them marinate over night and see the contrast. They did flop around some in the beginning, but as some time passed they stiffened up and all was a pleasant sail from there.

I came over from the Primo cooker, which I thought was the cat's meow until I started cooking on the KK. Everything was improved and easier, noticeable improvement in the taste and moisture of the food. Bought a second KK I was so impressed with the product and there is no better customer service than the KK service. No cracked firebox to deal with and everything is heavy duty and will probably out last me. I know they seem pricey but they are well worth the price. They are properly designed, properly built and backed by the BEST customer service available. I hope you decide on the KK so you can experience the pure joy of cooking on these cookers.