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But of course, I have two and you really don't have to look hard David they're all about. Manufacturers are abundant although I'd be hard pressed to say where all the matierials might have originated. My Goldens is boldly stamped made in the USA. Don't worry, be happy....things are coming around

Just wanted to take a second to check in and say hi. I recently purchased a 23 Ultimate Cobalt Blue KK with tiles. The grill was delivered in early February. Unfortunately, I didn't get any good pictures or videos during delivery. The grill showed up around dark and I needed to get it unpacked, out of the driveway, and in place since rain was expected for several days. Fortunately, I had watched several videos and read numerous posts here, which made unpacking and moving the grill to its permanent home very easy. I did the burn in a day or two after I received the grill and have been cooking non stop ever since. The grill is fantastic as is all the food that's been cooked so far. As you can see in one of the pictures, my wife has started cooking on the grill too (it was a struggle to get her on board with purchasing the grill, but I think she's sold on it now). Looking forward to sharing more cooks and reading more from others in the future. IMG_20250301_200749.heic

I’m sorry but the post is confusing. If you brought the ribs to 230f then they wouldn’t be too moist. I typically cook an 8 to 10 pound rack at 240 until internal team reaches 165f then wrap in butcher paper. Continue on until internal temp reaches 200 and take the ribs off. Leave the ribs in the paper and wrap in foil and then a towel and place that in a cooler for a couple hours to rest. How long it takes to get to 165f varies, they are all different but I would expect a 10 pound rack to take 6 hours then an additional 3 hours after wrapping. But anywhere from 8 to 10 hours is typical.

Lately on my internet feed an advertisement for Katz's pastrami has been following me, rather than ordering I decided to make my own. Since it is a weeks long prep soaking in a brine comprised of many spice ingredients and aromatics along with Praugue Powder better known as Curing Salt#1 I knew it needed a controlled and reliable steady cook, one I didn't have to continually watch over...the KK. This was the tricky part for me, the video I followed instructed one to add 4 Tbls of this Backwoods pickling mix that had curing salt as an additive. Now this didn't help, I didn't have this product but only Curing Salt on hand and if you know amounts are critical when using this product. As a safety concern an internet search was conducted leading me to Amazing Ribs.com where a formula plug in showed the ratio of meat weight to H2O giving the recommended amount of CS to use in grams which was approx 1 Tbls. In a liquid suspension you are allowed to increase the amount safely however it will affect the time your meat soaks in the brine as shorter, it was a unusual balancing act so I stayed with 1 Tbls for 1 gal at a weeks duration. Yesterday was cooking day, starting with a full basket knowing this 4.25 lb brisket piece would require at least 7-8hrs of cooking time I dialed the KK in for 250F on this cold 19F degree day. It took approx 45 mins to settle in, I placed the meat on and watched the temp off an on for an additional 1/2 hr. Nothing moved, 250 was holding quite well, so I had a few hours of errands too run and out I went confident it would be where I left it when I returned. To make a long story short, it was not only at 250 upon my return, it remained there throughout the whole cook unencumbered by any more adjustments for what took approx 8 hrs total. I wrapped the brisket point at 160 degrees tightly in foil once it established a bark and ended by probing for tenderness and pulling at 208 degrees. Quite an ordeal of waiting a week but a rewarding event to have such a smooth consistent cook throughout. Now I didn't use any billows apparatus, just a few chunks of oak tossed on top supplied a long sufficient smoke, that's it. You can either slice it thin on a slicer or cut it with a knife, bear in mind straight it may be a little salty otherwise steam in pot with a little water although you'll loose the nice crust. Served here on a Chibatta roll with dijon and cheese, red bliss dill tata salad and brocolli salad.

Winters are long and with it comes episodes of down time that lead you to look for alternatives in your food prep. That said, it all boils down to, "I got tooo much time on my hands". So as the story goes I bought what is better known as in the BBQ world of Weber products a piece called the vortex. It's a conical cylinder like holder for charcoal, and it's use was developed to assist and aid in cooking by allowing you to position your fire in different ways. It's a fire basket so to say, you can move around to meet your needs. I thought about this and how it applies to chicken wings in a Weber, a good idea, but I thought again and looked at the possibility as to how it would perform in my 23 KK. Here we are, front row and your about to see through the magic of pictures how it all unfolded. Starting with wings marinated, fired up, set up, and cooked up. 45-50 mins later @ 460 degrees with no flip because I was lazy and just wanted one side pretty this is what we got. Try as you might adjusting the knobs on your computer or reaching into your screen to get one, it ain't gonna happen. Now I just know some of you out there are saying I got a 32 it's a 23 the numbers are only reversed, nah too fat brother...your not a club member, 23's only. Accompanied with a quick veggie parm that was almost rivaling them wings. All I can say is, "eat your heart out or make your own."

23" Ultimate, Dark Vibrant Blue Pebble, Dark Grey Grout, July 2016 Order

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.