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Decided to give the folks at Porter Road meats a try after reading about them. https://porterroad.com/ I like how they do the unusual cuts, so I decided to try a Bavette steak. They recommend a hot direct grill until medium. I tossed on some coffee wood chunks and cooked it on the lower grill. Dome was reading about 400F. They recommended serving it with a chimichurri sauce - twist my arm on that one! I had also cooked an ear of corn on the half main grate before tossing on the steak. Served along with some mushrooms and a side salad and a nice Pinot Noir. Next up on the menu will be their Denver Steak.

Saturday was this year's fabulous Pink Flamingo dinner. Appetizer was a salmon mousse, with house cold smoked salmon, with beet crackers. First course is always shrimp (Flamingo's favorite food!) cooked on the pink hibachi grill. This year I tried a new trick to get pink pasta - I cooked it in red wine. Had some color, but still searching for the perfect technique. Shrimp was marinated in ponzu and the pasta sauce was a black and roasted garlic butter sauce. Main course was grilled Flamingo (chicken thighs marinated in Alabama White Sauce with a bit of Uncle Dougie's wing marinade tossed in for the color.) I did manage to get a shot of them on the grill. A bit fuzzy on this shot - was running back and forth between the indoor kitchen and outside. Plated with Madagascar Pink Rice. Dessert was homemade strawberry ice cream, with Pink Flamingo sugar cookies. Still packing away all the decorations and stuff until next year's dinner!

Inspired by a recent Fogo vid, I tried my hand some grilled octopus. No pounding to tenderize or worries about over-cooking - just nice sous vide bath, an overnight marinade, and a few short minutes on the KK. Boom! A tasty meal for a Monday night after a day at the office. One afterthought - I imagine that if it weren't for the extra space taken up by the lemons and tomatoes, this would have been perfect for a konro (sorry Mac!). I say "imagine" because I don't have one but am verrrry intrigued....

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I missed this picture of the brisket when I saw your last post Mac. Super gorgeous. Brisket, the mew breakfast food! Nice job Tony. I love Bavette. I think it is a type of skirt but not sure. It is also awesome cooked hot and fast until rare. As for @El Pescador and octopus. How beautiful is that??? You'll have me running to the fish market this weekend. We should get Mac to do the trial run on her konro though.

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

Some great looking cooks here, sometime I miss this channel. Say El Pescador, I would pay for a seat at the dinner table when that was placed in front of Mac.

This particular specimen apparently lived his/her best life off the coast of Spain before tickling my palette here in California. If I've got my geography right, that means that at some point, that octopus flew right over your place. Shame one doesn't have the courtesy to stop in and say hello!

Black ops brisket rub, I think salt and pepper is good too. 71/2 or 8 hrs avg temp 260. I think this one would have made the grade for a turn in. Oh well, only a few guests, all gone. Thanks for looking

Looks great, alot of fun. btw, have you ever seen Monty Pythons Meaning of Life? "the salmon mousse" ~5:20

I wonder if beets sugar crystals would colour your past? Another fun night I'm sure, lots of laughs and tasty food. I know it puts a smile on my face.

El Pescador, holy smokes, what a beautiful cook, love the colours, the char and you did say it was chicken, didn't you? [emoji4] Just wait until tekobo sees your post. [emoji4]

And what an ending it was. Awesome smoke ring.[emoji5][emoji5][emoji5]

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

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.

That is sick, I'm onto you two, look out.

Berry klafoutis. Always a winner.

Deal! Clandestine like. We'll tell her it's California desert steak.

Tyrus - You bring a few slices of that fantastic brisket of yours, and I'll get Mac and her konro introduced to the joy of grilled "pulpo" - deal?

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)

Good looking brisket!

It's probably soot covered if you've done more than a couple of cooks in it.

I love Porter Road. Everything I have tried there was great. The tritip is close (enough) to SRF's wagyu at less than half the cost. Good looking steak. chimichurri.....yum

Nice, very nice. Spain...love it. Gonna be in a place not far from you called Vale soon and I don't suppose they'll have octopus. I wonder what kind of delicacy's we might find,,,,don't tell me oysters! I'll be lookin though

Hoping to rekindle my love for grilled octopus during this year's vacation to Barcelona in September. If the mountain will not come to Mohammed, then Mohammed must surely go to the mountain!

Love Black Ops (and many of their other rubs, too!)

Yes, I have far too much invested in flamingo gear to switch gears now. But, Pink Panther would make a fun theme, too! "Excuse me, but is that your minky? Do you have a lysounce for that minky?" "Does you dog bite?" Started many years ago on a whim as a fun theme for a dinner party, based upon the prank at the time of folks covering your front lawn in the plastic flamingos, we're talking dozens!, with the provision that you had to make a donation to their charity to get them to come back and remove them. So, I was inspired to take to the next level. Took a long time to collect all the gear - plates, glasses, decorations, etc. Even now, I'm still adding stuff to it as I run across it. Now friends and family gift me items that they find out and about.

That is one great looking brisket! Terrific bark.

Lot of work Toney and nicely done, after that was done I would preferred something a little stronger than the Lagranja, before the guests arrived.

Looks great. Yes inquiring minds want to know - what is the reasoning behind pink flamingo?

That must have taken some planning @tony b! Pink is a lovely colour and good to see you honouring it in food. Always a flamingo or could we see Pink Panther next year?? Yum.

Tony, it sounds and looks like you hit the jackpot, dinner looks devine.[emoji4][emoji4][emoji4]

From the ground up lol

How about some photos?

The next time sure, be waiting by the beach with warm towels.

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

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.

Came out very nicely...

Got a nice slab of ribs .. .and gave them some mojho lime. . Ready to go.. On they go over apple.. Looking good... After a rest. . 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.

Thanks, Bruce, I can go a long way on that breakfast.

So last night I cooked some ribs. Ribs turned out terrific. Everyone kept saying they were the best ribs I made so far. I got so drunk I passed out. I woke up at 4am and my KK was still going strong at 450 degrees. So my grill must have on for at least 12 hours if not longer at I’m guessing 450 degrees. I still got some charcoal left over. I found this incident funny but what wasn’t funny was I had to go to work with hangover. Just wanted to share my funny moment (funny to me).

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