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First time. It vastly exceeded my wife's expectations. A simple honey bbq rub was applied.

Not a Kramer, it’s a Kenichi Shiraki honyaki. Many havent heard of him, but he’s a true master, the teacher of some of the current big dogs. I saw where the knife Bob Kramer made for Anthony Bourdain auctioned for over 200k. That’s a bit out of my price range![emoji38] Sent from my iPad using Tapatalk

Beef Bourguignon a la KK proxy. So how does it relate to a KK cook you may ask? From Christmas I saved the separated 3 bone portion of the Prime Rib cooked on the KK and added it the BB mix in preparing on the stove. The 2 1/2 hrs spent softening the Chuck roast to fork tender with these bones added to the gravy flavor. Now if it truly added to the mix I couldn't say definitively, I've never made the dish before but I do have to say it was really good. The pic is all that remains from Sundays dinner today, our guests took home a plate each leaving what was left. Served over Linguine. By the way, I won't make this dish again, way out of my element...and although my guests thought it spot on I found it had too many steps and took way too much time.