tquando

Baking steel does have a 16 in round option depending on the size of your KK

Nothing no to worry about!  I am a cold weather guy and have one in the mountains of Japan and one in Jackson Hole.  No problems handling the coldest of cold or grilling way below zero.  Just buy a cover and no worries. 

So what were the CKREEF pointers?

Happy anniversary!

I like the Japanese knives as well and they are still expensive in Japan as well!

Back in the USA with my Jackson Hole BB32 and got in a Pastrami Short Rib cook I have been wanting to do for some time!  The meat comes from Sweet Cheeks meats where Nick marinates these guys in a dry rub for a couple of weeks.  A deep pastrami flavor and no left overs!

Charles

Back in the US for vacation (can’t wait to get to my Jackson Hole BB32!) with a care package on the way.   PIC attached with:

-  Teriyaki sauce

-  My favorite onion and sesame (goma) dressings

-  Wasabi for marinating

-  Japanese pepper mix

-  Misi for marinating

Enjoy and will share other unique Japanese items moving forward 

Best!

How appropriate!

Just received my care package.  Thank you Charles!   A special Japan pack will be on the way next week.

It is really great having the opportunity to meet people like yourself.  Thank you again.

While BBQ Guru takes a bit patience to configure it is invaluable for me.  Essentially a plug and play and provides real time feedback when I am on the golf course during a cook!

i am not familiar with FireBoard so no relative feedback. 

Thanks for the advice all.   Will get some pics once the cook datenis firmed up

Thanks all!

Having read much about Tasmanian Pepper Berries (purple crack) I am definitely looking forward to giving them a try.  I checked the website below and they tell me they are completely out as the crop last year was terrible!

https://www.worldspice.com/spices/pepperberry-tasmanian

I live in Japan and cover all of Asia so on my visit to Sydney this week I went on a mission to find the coveted purple crack.   Much to my surprise none of the speciality shops in Sydney carried them and none of my colleagues were even aware of them.  One client did provide me with the sites below:

https://www.fourpillarsgin.com.au/distilling/tasmanian-pepperberry/  (these guys are friends of my brother. They know their botanicals).

http://www.herbies.com.au/?s=tasmanian+pepperberry&post_type=product

I am curious if anyone else is struggling to find purple crack or if folks have any experience using the leaves rather than the berries

My mission will be completed!

I have been hankering for a brisket and now have whole packer wagyu in the freeze waiting to be cooked.   I have never made burnt ends and stumbled upon this recipe 

https://heygrillhey.com/bbq-brisket-burnt-ends/

This recipe makes the case for separating the point and flat before cooking and I am wondering a if anyone has experience doing this or any advice on burnt ends.  They seem to get rave reviews!

Ditto - Merry Christmas and Happy New Year to all. 

Very excitied to be back in the US with my Jackson Hole BB32.  Happy BBQ’ing to all!

Sign me up for 3!


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Jackson is black and japan is blue.  Of course they all look fantastic!

Just took delivey of my third KK.  My wife thinks it is a mid-life crisis but ....  better than a mistress!  For me it is just good honest common sense.

My first BB32 is at our mountain house here in Japan and when we got a house in Jackson Hole of course it needed a BB32 as well.   This left a masssive gap in our day to day life in Tokyo.  The answer is our new high top 19 inch below. 

It is clearly happy in its new urban environment with a view from the 20th floor.  

Thanks Dennis!

Tom

The bark looks outstanding.  That rub looks like one I need to try if you get a chance to share the recipe!

Beautiful!  Those burnt ends certainly look delicious.

Outstanding cook!  Wish I knew where to find a Porchetta in Japan!

Good eatin and you have effectively put this on my dinner menu again soon!


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Thanks MacKenzie!

That is a beautiful!  Love the crispy skin and would look forward to the recipe when you have a moment.

Beautiful roast - well done and sure it was tasty!  I had a similar roast roti experience recently with the meat a bit overdone and the crust lacking the extreme sear.  An interesting set up for your grill - was that using 1/2 basket of charcoal and 1/2 deflector?

My thoughts are with you all


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