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Came out very nicely...

Trying out the new cocochar on a SRF American Waygu beef rib rack ..... (had a pork belly in the freezer so threw that on there too with Byron Butt Rub)

You mean you don’t see it?? Good. Very good...

6:30 a.m. the 14lb choice brisket was on the Lang. Cooking with oak and maple and throwing in a couple charcoal briquettes every other feed. Not quite ready yet but, the bark has set well, 3 hrs in I added a rack of Cajun ribs. I also found a Bourbon down the packy that was offering some bourbon soaked brix free when buy a bottle special for smoking. Why not. I'll wrap later in paper and finish. This is how looks around 4 hrs in. Your all invited

Thank you all. Am super happy, given I was so worried about doing that piece of beef justice. It was a legendary feast. Given I use these posts to remind me of how I cooked what I cooked, here are a few notes: Heston Blumenthal gives the option to brown before or after cooking. He claims the Maillard reaction "multiplies" during the cook if you brown first but you are less likely to overcook the flesh if you sear after the meat has rested and cooled a bit. I liked the idea of the long Maillard reaction and didn't want to be attempting to brown the meat with the guests all around so I went for browning first. The joint was browned in the 21. Too big to manoeuvre with tongs. Figure out whether there are gloves you could use or just use a torch to brown. The requirement was to cook at 60C for 4-6 hours. I targetted 100C on the assumption that the temperature close to the meat would be lower than the dome thermometer. Lit half a basket fresh coals in one spot with vents wide open. Throttled back once I had got to about 70C and let the KK heat up to 100C. Two hours after lighting the fire I placed the meat in the KK, towards the back away from the coals. Mistake not to have checked the internal temperature before then. In spite of having defrosted over 1.5 days and been left out for two hours before the cook, the temperature in the centre was -2C. Eeek. The MEATER was a great help. I steadied the temperature at about 80C and monitored the rate at which the IT was rising. All good. That is until about four hours in, the MEATER stopped working. By then I had confidence in the KK holding temperature so I just tested the meat occasionally with my ordinary, old fashioned stick thermometer. I used the hot cold smoker but the meat was only lightly smoked in the end. Good because The Husband was orignally against the idea of any smoke. Thanks @Basher for the reference, will experiment with smokiness on future cooks. Great joy at the end of the 7.5 hour cook to draw the thermometer through the meat and see it hold steady at 51C throughout. The meat rested for one hour before cutting but there was still a lot of leakage at the point of carving. It was very moist to eat in any case. Still super happy and won't be so scared next time.

That bark is looking lovely. For future reference I suspect 12 hours notice required for me to get to where you are...

Bronze 22 inch table top.

That beef looked super, dark like cherry on the outside and pink as it should be on the slice. Nice knife too. Good idea with the Konro and the guests have a task to enjoy. The fish...could it have been a sweet pickled herring? Like the high tech probe, sticking out on the high end. Try as you might next time that'll be hard to beat

Straight-up Cuban - mojo (blood orange juice, tons of garlic and oregano). Nicely done!

Sounds like a roaring success.

The party was just great. The weather was fantastic and we were sat outdoors until almost midnight. Quick run down. Banderillas - one set topped with anchovies and other with cubes of prosciutto. Amazing pockets of flavour to go with welcome drinks. Lardo on thin slices of French bread and topped with sweet anchovies. Not really anchovies, a nice sweet Swedish cured fish that I don't know the name of. Super delicious. We had a big pile of seafood skewers. I just put them by the side of the konro and folk turned up to grill their own. Everyone enjoyed that and it took the pressure off me. Deconstructed potato salad. Looks much nicer in the making than when mixed up. Other sides were available but I didn't get around to taking photos The beef. Took about 7 hours to get to temp. Here is the KK shot. I browned it in the other KK. Made big fire with the dripping fat. Won't do it that way again. Beef in the kitchen And starting to slice. A Every bit of beef got eaten up, bar two slices and some people had room for dessert!

I saw a piece of brisket in the store the other day, it's a rare thing to see brisket so I thought I'd pickup a package. It weighed just under 2 pounds. Rubbed with Worcestershire and sprinkled on lots of pepper, cayenne and granulated garlic. Let it sit overnight. Setup my very old Digi Q for a cook at 225F. It ran for 12 hours and the IT was only 172F at 12:30AM. I took it off the KK. h Had a couple of slices before going to bed. Flavour was great although the meat was a little drier than I expected. It has that flavour that take one bite and you want another and another. No bacon for this breakfast, brisket all the way.

My current back yard looks nice, but the surrounding area is insane with high population density and orange people. New backyard won't be as nice, but this is the surrounding area:

Yep, it’s true. Am relocating to the foothills of the Blue Ridge. The 32 is coming with. The 23 is not. Selling the following together for $4500. NOT breaking up the lot. Here’s the list and what it costs to buy new (not including shipping!). Olive & Gold Pebble 23 - $4,440 Teak side tables - $360 Sunbrella Cover - $170 Rotisserie Cradle - $160 Rotisserie Spit Rod - $134 Double bottom drip pan - $180 Baking Stone - $80 Warming Grate - $118 Extra Charcoal Basket - $144 Basket Splitter - $138 Total $5,924 Pebble KK’s are vastly superior to the rest, and olive & gold is the superior choice of pebble. This grill is a bargain at any price. Order now, and we’ll throw in Ginsu knives for FREE! Some evidence: I lied about the Ginsu Knives. My bad! This will be posted here exclusively for one week, then to the masses of Northern Virginia on Craigslist.

Of dirt?

Building.

Looks and sounds like a great gathering with lots of great food and drink that meat looks delish

JDBBQ, nice ribs, great cook.

I grew up in Easyville, just a few miles from Purdy.

Tasted great Bruce the mojho lime was nice. Sent from my SM-T835 using Tapatalk

I'm know for trying the different. Lol .They tasted terrific the lime shined through .would totally recommend. It's funny I got the grill mates from Aldi during an American theme sale but they were packed in Aus .but On the grill mates Aus site they don't sell it but they do on the American site . Interesting Sent from my SM-T835 using Tapatalk

I inquired before it was available. According to Thermoworks they will have adapters for certain grills available soon.

Purdy as a picture

TY @Tyrus I love the individual Caserole dishes. One more for the day. Me and Mrs skreef cooked this for the mechanics at work. Pulled pork Mac & Cheese Layer of pulled pork lightly sauced. A layer of Mrs skreef's awesome Mac & Cheese. A crumble topping. All these cooks would work just as easily in a KK - just not quite as fun as playing with live fire.

Six days remaining for this exclusive opportunity! Price on Craigslist will be higher...and NOT include Ginsu knives.

Bronx Bombers for lunch today. This is one of our favorite dishes and really easy to make. I always have the ingredients on hand. 

Training out the cocochar. It is precut to ready to use piece size. Nice Sent from my iPhone using Tapatalk

Aussie the rib master is back! Looking tasty how were they?

Looks good Aussie but the taste is what sparks my interest. Your breaking undiscovered ground, you know, new territory with the lime.

Looking good, @alimac23! I've been out of commission the past week and a half or so and unable to fire up the KK. This eve, I finally put the roti and the new Meater Block to work. Simple S&P for one bird. The other got the Bexton's Mango Habenero treatment. So easy. So good. One question on technique. I piled the coals towards the rear of the 32 and lit 2 spots - one to the left and one t the right. The right took off better than the left and as a result, one bird was ready well before the other. Should I have simply lit a single spot in the middle? I've got my heart set on some beef tomorrow. @tekobo's thread on aged meats got me all excited! If I can get my act together, I'll throw a little sous vide octopus on for a starter. Nothing like making up for lost time!

I picked up a couple of nice racks of beef ribs yesterday, cooking them today for my parents fair well meal as they are headed back to the UK tonight. Smoking over cherry wood with Caribeque bold beef rub, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk

It might be hot but never too hot for a hot rib dinner. I boiled the potatoes first then rubbed with butter and sprinkled on some granulated garlic, Zanzibar Pepper, Egyptian Basil and Silk Chili. Next I put them in the airfryer at 350F for about 12 mins.

I finally found a source for beef plate ribs and they are prime! Started the grill at 0600 this morning and put the ribs on at 0800 cruising along about 275. 2 racks about 4 lbs each. Dusted them with a couple of different dizzy pig rubs. Pulled when they hit about 200 about 5 hours in. Happy 4th of July everybody.

Started Canada Day off with a special breakfast. A special lunch was required. A special drink is in order.

Cut the two walls on either side and move them back. The tool you need is rockwell oscillating side to side with a diamond tip or carbide. I do believe that's stone correct. Support the back side obviously when you cut the bottom about 18 inches back and you may even be able to use this piece again for support further back if not a different matching look. As far as the cut is concerned you can always find something to cover over it from end to end . The tool is nice and works well however, I haven't used it on stone but from what I see it looks like your rest is the bottom shelf for the cut and that's a plus. You know once you cut that piece back and the piece is not useable it's not the end of the world, you can always find book ends to match on either side glued down. Thats what I'd do. Or do as Toney suggested, a wheel castered shelf that would pull out to what you need and no more, you don't want it out extended, just for what you need. Somethings gotta give, hey you get a new tool and they are quite useful when the situation presents itself. Oh, use some water to keep the cut cool if it's diamond, like a tile cutter, looks pretty thick. to me. And one last thing, if you lay a piece over the cut make it glued down to prevent the stub leg from popping through.

That bread is looking just fine, CK as does everything else.

Creamy Dill Chicken. I decided to run the wood fired oven differently today. Normally I run the fire on the left side and cook on the right side. Today I ran the fire in the back and cooked in the front towards the door. For cooks like this it gives you a bit more temperature control. If you need more heat push the pan farther inside towards the fire. Less heat pull it out towards the front.  I started with a loaf of bread. Not my best but not bad just the same.   I pan seared 2 semi flattened chicken breasts in a carbon steel pan. You can just barely see the foiled carrots in there to the left.  After I pulled the chicken I cooked down some onions and tomatoes. There is the new carrots now uncovered.   Once the onions and tomatoes were ready I added the creamy Dill sauce and let it cook down a bit (at around 450* it didn't take long). A really crappy money shot (very disappointed with this picture), but it tasted awesome. 

Speaking of pans, I must be easily distracted or very impressionable because, I was at a store the other day called Ikea. While walking through the kitchen department I spotted a large SS pan with handles and cooking rack included. I picked it up and was immeadiately hit with the subliminal message { cKreef/pan }. I rolled it around my hands for a few seconds and before you know I was in the checkout line still holding the amazing artifact. Got admit, it was a bargain for $9.99 and the cutting board for $20.00 was good too. What else was in that post?