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I have trimmed my last brisket with a beater knife. I fought with the last one and got fed up. Introducing the Super Gou! We bought a Kiritsuke and boning knife, and will complete our set over time. 161 layer Damascus clad SG2 steel, scalpel sharp out of the box. I am researching wet stones now and have been practicing honing other knives with good success. We bought a ESO SG2 boning knife, but sent it back in favor of these. 😊. Cutlery and More has a 20% off Labor Day sale so we got these for a relative steal... Definitely not a steal, but a deal nonetheless!

I thought the fact that we are (almost all) OCD in some way was a given?

Striploin for the father in law last night. Very rich with that marbling. Sunday is fathers days here... a good day for slow beef ribs. Sent from my iPhone using Tapatalk

I got LG 340s. I had SunPower 318s that were 10+ years old but they didn’t work with all the new stuff and my wife and I both have electric vehicles now so I needed more solar. We can’t charge batteries from the grid only from the solar but the state of CA is giving rebates on the batteries so that helps

We don’t have a pool, so this is actually over-sized slightly. Net metering is the standard here. Our house is on the right. Our friends/neighbors got the same system. Emphases micro inverters and 23 275 watt panels. Your energy storage is crazy nice! The installation is OCD approved! 😄👍

Well, as luck would have it, we were in Costco this afternoon (to my Aussie friends: Costco is a huge buying cooperative, run practically like a non-profit, that has a very large national presence in the US, enormous buying power that extracts razor thin discounts in bulk buying and passes them along to their "members"). Passing along the meat counter, I found they had- and this is in my experience unusual - these huge Cowboy/Tomahawk ribeye cuts for sale for $11.99/lb. This is about half of what I would pay a good local restaurant supplier or Snake River. Did I mention, "prime"? So I brought one home, and had my first experience cooking....not bad. I probably could have moved it farther away from direct heat and cooked slower, but overall, it was good experience and I think I have this cut at least partially figure out. PS, Don't hate me, but I still like filet mignon (tenderloin) better.

These thick cuts are great candidates for the reverse sear process. I hate to complicate things but the internal temperature at the point you remove it from the low temp phase depends on whether you are throwing it on another high heat source right away or giving it a rest period before you sear (while you bring the kk to scorching hot). If I am going to let it rest to finish on the kk, I will cook to about 122-125 for medium rare. At that point, it will reach medium rare while it rests and start to go back down. The short sear doesn't cook it any further and there is no rest period at the end. A lot of the time, I will bring my Evo griddle to scorching to be ready to go right on without resting and in those cases, I will only cook to about 110 or so. I can get a really good sear that way and continue to check the internal so I don't overshoot. I will rest at the end of the sear. Great job on yours!

Thanks I’ve been doing this 12 years so I cashed in a few favors and got the new stuff. The gateway 2 is white and branded so it makes it all clean looking when you hide the conduit. We have 2 EVs so I knock out our power and gas bill and the batteries got installed just in time for the blackouts this weekend

You know I like my lights....

Delicious dinner, Basher.

NICE. Well, as far as filets, go, I stand by my choices. They also say "real" scotch drinkers prefer the peaty ones- Tallisker, Laphroig, Lagavuillion.....but I prefer Glendrinach, Glenlivet, Glenfiddich. So there....

Wow, $11.99! That's way cheaper than my CostCo. I'm happy with $16.99 Prime. Nothing wrong with a nice filet.

Gosh @Ron Hixon, our cats would love that freedom! Lovely view. I reckon you are about 2.5 hours from where I live near Portsmouth. Happy to introduce you to a real live KK - either my old ones on their own or my new ones as well when they arrive.

Stir fry of chicken, bell peppers, onions, mushrooms, zucchini, carrots served with fried rice and Thai basil from the herb garden

I made some 10 years ago, bought a press and what is called a scratter (a hand driven machine to chip the cider apples as a mush cannot extract the juice) and a day’s effort later produced 5 gallons of cider - so after all the effort I could bought this for £10 - do have all the kit and never did it again Sent from my iPhone using Tapatalk

You might check out Burrfecion (https://www.youtube.com/c/Burrfection). Ryky Tran has been doing YouTube videos on knife sharpening and knife reviews for several years. He is no longer going to be making new videos (he is going to be writing a book about Japanese artisan knife makers) but he has quite a library of videos on stone comparisons, usage, sharpening techniques, knife reviews, etc. Worth a look to see if you like his style. The production value dramatically increased as he become more well known, but the content is always solid.

Yes, hone after each use. Sorry, but I'm traveling and using the phone to post; otherwise I'd send you a link to some good videos for knife sharpening. I can't remember the guy's name, it was Richard something, if I'm remembering correctly. I haven't watched them in quite a while.

You are using the smoker pot correctly. Curious as to what you are using the drip pan for, as most of us hardly use it, except for special cases? Normally for indirect cooks I just use a sheet of aluminum foil on the lower grate. I generally only use the smoker pot on cooks longer than 2 hours, which are usually indirect. Plenty of space for charcoal for low & slow cooks lasting up to 20 hours.

Absolutely!

😄. I am researching wet stones now. I am also learning a lot from videos and literature. Gotta none the blade very often too.

@Basher I’m somewhat familiar with the Australia market. I know some of the SolarEdge guys down there and one of my friends quit SolarEdge and moved his family from SF to Melbourne to take a job at Enphase so he keeps me abreast when we chat. if you ever have any questions just reach out

Hyundai panels with a solaredge inverter. The Australian government provides a rebate of $700/ kw and now about 35% of houses have solar. Sent from my iPhone using Tapatalk

@Basher happy Father’s Day! Great looking steak

Those are quality panels. We don’t see a lot of Hyundai in the US but my buddy in Maui only installs Hyundai. I worked for SunPower for 6 years and SolarEdge after that. Now I work for GAF Energy developing the “other” solar roof to take on Tesla ironically....but we’re still a few years out from launching our next product

I think the first sign is because of you buy a KK then you know you look into the details and small points on things....then if your on the forum talking about it you’re definitely OCD to some degree.

I’ve run with the new Hyundai sg 350 Sent from my iPhone using Tapatalk

You are on the right Forum!

Beautiful wingman. Stones are the only way to go. You don’t need the most expensive stone. I haven’t had a bad stone yet. Sent from my iPhone using Tapatalk

Yeah... That. Is. Sick.

Very nice.

My wife’s favorite. 😊

I like filet mignon too. See you are not alone here.

Looks great nice cook! Hey what’s not to like about filet mignon? But that steak looks pretty tasty.

She has a sense of humour?

School holidays tomorrow so we had a pizza night. Best crust yet. Sent from my iPhone using Tapatalk

I have struggled to find ribs with a decent amount of meat on them around here so I called my main butcher today- they are a bulk business with about 12 butchers on hand from 4am till 6 pm- and asked for some beef ribs, whole with some belly beef left on. He pulled 2 of these out of the cold room. About 4.5kg each rack of 7- 8ribs. That about 10lbs Started herbing them up tonight to cook tomorrow. All it took was a phone call to find these. Sent from my iPhone using Tapatalk

Most likely culprit is the website being temporarily cached in your browser. Meaning your browser is using data It has saved from the last time you visited the website vs. downloading a fresh version immediately. Then a few days later, it downloads a new version when you visit and it shows the updated like/heart. Generally browsers do this to save bandwidth - A carryover from the days before broadband internet connections. With modern internet speeds, bandwidth for a simple website isn’t a concern any longer, but some browsers still use cached pages unless you set them not to.

I wait every summer for fresh corn and cucumber sandwiches, lots of pepper on both. Made some sandwich bread today just for this sandwich. Add a little Zanzibar Black Pepper. Finally.

I think birthday wishes are in order Tony, and what a nice birthday dinner. Happy Birthday, Tony and many more!

Catching up on a couple of cooks. Sunday dinner - duck on a stick. 3 different preps - French (red wine, herbs de Provence, powdered roasted garlic & tarragon), Asian (oyster, hoisin and soy sauces with 5 spice powder) and classic Chinese Duck Sauce, with some extra apricot jam and szechuan pepper oil. Direct, 350F, main grate, cherry wood chunks. Plated with duck fat spuds (hint, hint tekobo!) and a nice Pinot Noir. Birthday dinner last night - rack of lamb (rubbed with Dijon and Penzey's Greek seasoning). Direct, main grate, 325F, grape vine chunks. Plated with a nice salad, more duck fat spuds and Bubbly! After dinner - a lovely late harvest Zinfandel. Very port-like. Better than cake!

Nothing like your own bacon done of the KK.

Bacon oh yeah Sent from my SM-T835 using Tapatalk

Charcoal always burns at the maximum volume for the allowed airflow.. Combustion requires three things, fuel.. ignition and oxygen/air.. The first two are covered so always remember that temperature is simply airflow. Airflow in a Komodo Kamado is very different than other charcoal grills because there is no gap between the firebox and body or holes in the firebox that permit air to bypass the charcoal. This means that when exhaust exits your chimney the vacuum that is created pulls/sucks air in through the front draft door and forces it all through your charcoal. In all other charcoal grills most of the air goes around the charcoal because air always take the path of least resistance. My favorite analogy to help understand the lower draft door settings is a garden hose.. the diameter (to some extent) determines how the volume which can go through the hose but the pressure not the diameter of the hose is the most important factor. The pressure in your grill is the vacuum. The more freely the hot air exits the grill, the more vacuum is created, the more baffled and restricted the exhaust, the less vacuum. Because all air is forced through your charcoal, anytime you have a stable temperature, simply take a mental or physical note of your top and bottom settings.. they will always create the same temperature. The large volume of dense refractory hot face has high thermal mass.. this creates uniform convective heat and stability. The large volume of insulation prevents heat loss, this also means you can't reduce temps quickly once heat soaked. Better to preheat the grill slowly than to overshoot your target temp. For 235ºf you want to light about a tennis ball volume of charcoal, open the damper top until it spins free, turn back until the top touches the gasket then move the damper top's ear about 2" only. The lower draft door should be open about a pencil volume at most. Once you have a stable temp you can adjust the lower draft to fine tune. in other grills the settings change if the density of your charcoal in the basket changes.. more smalls etc because more air will bypass the charcoal.. in your KK anytime you have a stable temp, make a physical or mental note of the top and bottom settings as they will always be the same.. after a handful of cooks on your KK you will find cooking on it very intuitive.