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21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork

Chicken thigh dinner-

I needed a quick filling dinner and these fries, cheese and gravy worked. and just for Tony-

I received an email this morning from Smokeware, and their Trompo King is on sale today. After seeing pictures on here of it being used for some fine looking cooks, I knew one was in my future, so I jumped in and bought it, again spending more money on accessories for a grill I still don't have. https://smokeware.com/collections/trompo-king?mc_cid=e8c3fb7d2d&mc_eid=5660248f6a

Just got my 32" last Thursday, May 6. It took a while with all the COVID/ shipping issues, but like all good things, it was worth the wait. Here's a video I shot of the uncrating process. https://youtu.be/1M2kTR8VP_g

Still had leftover tortillas from Cinco de Mayo so I made Brisket tacos for dinner with cotija cheese & homemade BBQ sauce

Just a steak 2’’ AAA NY strip seared on the low grate then finished on the half main grate. With homemade chimichurri and grilled roots veggies (carrots, potatoes and eddoe). Some champs also on the grill and a nice toscan wine. It doesn’t need to be complicated. Envoyé de mon iPad en utilisant Tapatalk

Cochinita Pibil Tacos, one of the best things I’ve ever cooked. Sent from my iPhone using Tapatalk

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.

@tekobo it should be noted that my wife’s name is Kusi, which in the native language of Peru is Quechuan and means “happiness”. When you meet my wife you will see that she personifies her namesakes. So since I redid my yard last year but wasn’t able to share it with our friends, I started calling our house “club Kusi” last summer as I posted pics of the pool and the food that was being produced from my KK. I’ve gotten a lot of grief /ribbing from my family and friends about how serious I take my BBQ/grilling over the past year and this year I finally get to share that with them. So hence the

Nice job @tony b glad you got to have company over. Rolling out the red carpet by the looks of it Happy Cinco de Mayo all. Tonight we did the staple carne asada tacos with guacamole and a margarita. One thing to note for those keeping score at home is if you want to do truly world class carne asada one must use arrachera cut of meat which is skirt steak. They sell this at the Mexican market by my house for $11.99/lb vs the “other” marinated carne asada which I think is a rump cut of some kind and it’s $4.99/lb tonight in honor of Cinco de Mayo we went with the arrachera and man you

That's why I make sure the guest room has a crappy mattress!

Mac I’m liking your Chook thighs- undoubtably the best part of a bird. I don’t often roast beef. Here it’s plated with kk roasted spuds, Brussel sprouts, and par boiled/ roasted broccoli. The gravy was superb. Flambé cognac with green peppercorn, bacon, with beef gelatin. Sent from my iPhone using Tapatalk

What happens next is that you give us a play-by-play, and we increase the anticipation by torturing you with all of the awesome cooks you're missing out on. Part of the hazing ritual. Soon enough you'll be on the other side. So plan those first cooks.

Here is the start of it. Sent from my iPhone using Tapatalk

My patience was rewarded.....finally arrived this morning. Unpacking her on Saturday. Thankfully, the delivery was as easy as I could have hoped for and everything appears to be in great shape. It’s really amazing how well packed it is. I have seen posts about that, but I guess you just need to see it to fully understand. I am pretty stoked!!

Some reprocessing last weekend. I give you my fancy new North American and Pelican Nebulae. And let us zoom in to the feature known as the Cygnus Wall. The universe is pretty freakin' awesome, y'all. And the earth's not flat. Just sayin'.

and I bet the ribs will taste better too.

Looking at all the good eats posted in this thread makes me think the thread is mis-named - none of these are "everyday" cooks!

Of course....sadly only a pic of the outside. A fair representation of the inside though is this SRF Wagyu strip. Sent from my SM-G973W using Tapatalk

Tekobo Ive been looking for a Parilla for about a year and couldn’t see value in any products here. A local butcher put me onto a local young guy who is an extremely good metal worker and proud of what he can do with stainless steel. He is also a mad keen BBQer who has been building Parilla grills from under his house part time for some mates and through word of mouth for others. He is at a transition point of moving into a small workshop and is super keen to build up his brand with a reputation for quality bbqs. He’s very passionate about his BBQ and has explored plenty of designs. I thought

Mac I bet the planned stay was 2 nights, then they lingered, for a week[emoji14] Sent from my iPhone using Tapatalk

I could sustain off poutine & beer

GrillnBrew, I can now confirm that you will definitely not be “squeezing” or contorting four racks of ribs on what I recall was your 32 BB. Maybe so with 10 racks, but positively not four. For me, I am so glad I decided to go with the 32 over the 23. No regrets after finally seeing her. I think you said yours was autumn gold flake and not your first choice. Mine too. Also not my first choice either, but it is absolutely beautiful. Especially when the sun hits it and that gold flake pops. And I agree with Mac, I bet they taste better too. You’re almost home!!

Based on my very recent experience, once the boat is unloaded the container will need to be inspected by the USDA. When they release it the container is taken to Dennis’s warehouse. They will put it on a truck to your area. When it arrives to your state, the carrier will call you to set a delivery time. Dennis was very good about updating me on the various stages by email. Up to the point that it was put on the truck. He provided tracking info so you could follow it. It’s a process, but well worth the wait.

So sexy! Sent from my iPhone using Tapatalk

First cook went well. Kalua Pig. Sent from my iPhone using Tapatalk

and the ship has been officially moored!

I bought two of these and had them shipped to me in the UK and shipped one on to @RokDok. Total cost less than one Trompo King. I liked the look of @tony b's cook in his double drip pan and I thought this would be perfect for that application. Looks robust but I have not used it yet.

Just fired her up for the very first time! Sent from my iPhone using Tapatalk

Oh, and the stories about the lift gate leaning from the weight and your heart about stopping because it looks like it will slide off. It’s all true!

I'm not sure if those house guest will ever leave with meals like those.

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner

Wow, both authors wear their glasses better than I'd be able to pull off. 😎 I'm normally profoundly suspicious of the current trend that one needs a successful blog or other social media presence to get a cookbook published. These are generally not the people I want to learn from. However, Gourdet got his start working with Jean-Georges Vongerichten, whose NYC Asian fusion restaurants are spectacular. The Joule sous vide website features some recipes of Gourdet's, for those who like to get a read on an author before buying a book: Three Asian Grilling Classics Reimagined, With G

Thanks all for the positive comments. @Jadeite I did record a video of my first burn in and venting. I think that's good content for new owners because even though its not a big deal, it sounds scary. I plan to continue recording vids of my experience. Please post questions, comments, it's all for the betterment of our little community. I do point back to the KomodoKamado.com website as this is THE place to learn more.

Here’s a brisbane sunset on an evening walk. Sent from my iPhone using Tapatalk

Basher , your definitely going to need a load of wood with that cooker something that will share the flavor of the smoke with your food. If wood is plentiful there as it is for me here you'll find it helps with keeping down the amount of coal you are using. Although you can burn briquettes and lump the addition of wood with the flame licking the bottom side is a must because of it's aromatic nature and as a tool for a more diverse cook. Don't forget to buy yourself a chimney to start up your coals preferably a large one for laying out and spreading coals in a isolated area if your not using

My grill is also on that boat. Squeezed four racks of ribs on my Kamado Joe this morning and had to bend them to get the lid closed. Hopefully my next rib cook won't be nearly as crowded!

@GrillnBrew @flashdaddy Looks like they got the ship into the dock and are just putting it somewhere now.. getting closer!

I just checked and yeah they are docking it now.. it is almost into port with the tugs. Probably won't be long now!

I am now even more excited by your new acquisition. The thought of helping a young man promote his new business is great. That, and getting a bespoke job done that will delight you for a long time is what it is all about. I look forward to seeing your build pics. The main reason I did not go for a split grill was because I wanted the uninterrupted grilling real estate. I think this will work really well alongside your 23. Hurrah!

I bought this on Amazon Deals. For $25 I’m really impressed with the quality, you can just pair this with the included KK drip pans. Makes more sense imho if you don’t want to spend a lot. Sent from my iPhone using Tapatalk

Yes, I've had my eye on that. Thanks for the heads up! I jumped. One can stack the welcome discount code "WELCOME2SW" on top of the sale. I like the idea of this rig as a general smaller drip pan, blocking less airflow than the KK double drip pan. While we love tacos, and we'll put this to the signature use (pineapples and all) my first experiments will also revolve around Indian tandoor. The vertical orientation is even "correct", and this will allow hotter temperatures without directly burning the meat.

Ya'll too funny! 🤣

Oooh. I am glad I asked. Those all sound like great additions. I start my fire separately but the rack to allow circulation under the fire sounds like a good option. Nothing to add. You have already selected the upgrade that I think is absolutely essential - the V grates with fat collector tray. They are great. The fat that collects makes you realise how much would have dripped onto your fire, tainting your food with the smell. Ah, what just occurred to me is the option to split your grill and have two halves that can be raised and lowered independently. That option would allow y

Thanks @Troble. I've taken a look and I know and like a fair few of the songs. Makes me think you would like "Apricots" by Bicep. I suspect the time difference will mean that I can't quite dance along at the right time but will fit in a pre-dance.

Very cool website!!

What Tony said!! The techniques are similar across cookers so if it takes two years, you have two years of cooking knowledge to drop on the KK. While I'm just a commoner in Ontario with no affiliation to Alberta or the beef industry, we can still kick it [emoji6] Here's a few of tonight's 80 day dry aged Kansas strips cut at 2". I like to think I'm slightly better informed than average lol Sent from my SM-G973W using Tapatalk

Yes Troble, My link hadn’t posted across. It’s interesting how intimate he is with fire and very different techniques with different cuts. My mates have ordered me one of these today. Except it’s on a trolley with a few Tailored variations. Can’t wait to test it out. Sent from my iPhone using Tapatalk