DennisLinkletter

It would have been MUCh easier to chew if you had sliced it across the grain. Just like the Tri-Tip these have grain and you need to study the piece before you cook it to slice it effectively. The blue is the grain, the green of course cuts. This will reduce the length of the fibers and make it easy to chew. If cut the other way you are putting long fibers into your mouth and cutting them with your teeth..

You can use anything to bake on in principle.. That being said the heat transfer will not be the same. It's much denser and will be hotter and burn crusts easier. The baking stones have an engineered heat transfer formula that is designed for baking bread or medium to thicker pizzas. The heat deflector will do better with a thin crust

Welcome to the forum Great shot.. I just put it up on the KK Instagram page.. Thank you..

Looks great, those are some BIG turkeys.. Please turn your tables around.. the shape of the tables follows the shape of the grill. You have the tail in front.

I've seen and love the looks of their products.. Think I gotta find a way to get some.

Dayumn.. Nailed that.. The best ever.. Zero tan or grey outside area.. That baby is pink from crust to crust! Killer cook.. don't get any better than that prime wise..

With the Sunbrella cover crated Gross Weight was 640lbs

I'd rather have/serve Wagyu TriTip than any other cut regardless of price. And the TriTip will be less than true steaks..

Tri-Tip is my favorite piece of Beef.. period. I do cook ribs and brisket also but never cook steaks anymore. Tri-Tips just have the best beef flavor for me. I buy wagyu Tri-Tips by the case and love them hot and cold in a salad. For salads I use the 5-6 Wagyu and to impress I use the 7-8 wagu.. which is pushing short-rib like marbling. A Tri-Tip is not a cut but a complete muscle at the very end of the sirloin. The AU butchers cut off the top third which creates the shape Chris bought. I've gotten these too.. Cutting little slits with the tip of a pairing knife with the direction of the grain before you cook them helps because the grain often turns on the piece and when it plumps up it's often tough to see it.. these lil' cuts let you see it easily. Also shining a flashlight across the grain in a pinch lets you see it too.. ALWAYS cut across the against/across the grain and on a bias . Cutting on a bias is done by tilting the top of your blade towards the meat.. this cut makes the meat look thicker.. just for presentation.

This does work just like Syzygies explains.. this link Mguerra Pyro site post brings you up to that post on this page. And if it's a long multi-page post it's easier than looking for the little white post numbers on the right. Zips ya right to it. Leave it to Dave!

Worse things could happen mate..

I make and ship them because they are the old school standard.. but I only use foil and a drip pan.

I'm sure they will chime in.. They dealt with the custom's broker directly.

LOL trust me I'm the wrong guy to pitch that...

Glad to see your BB made it to it's final resting place. I was out on both Friday night and Saturday night but did not see any calls from you so figured you had it handled. Congrats!

Will give it a try.. see how it goes.

CoCo is in ready stock in the Cerritos CA warehouse and will very soon (this week) be in a New Jersey warehouse too..

The buyer was a current KK owner, so he knew the grills already. Nice guy, glad it worked out for both.

Roti cradle and Motor install

Those look Gr8.. Learning curve is behind you.

Did they not have any BIG Tomahawk steaks.. LOL Since you are right handed you might want to reverse the basket splitter and have the right side closed off and left side hot. LOOKS GREAT!

I recently spoke to someone who I believe will buy your grill

I tell my children as much as possible that happiness is a state of mind.. it's only a decision. Sounds simplistic.. takes discipline to believe it and live it.

Just remove the drywall screws to remove top piece of plywood. it's designed to be a ramp.

This shot really shows the grade of your driveway.. Stephen and I talked at length about how to tackle this. I told him with three people he could probably roll his 32 down the drive on it's casters. Better safe than sorry prevailed but I still think it was VERY do-able. Congrats on the delivery of your BIg Bad.. Looking forward to the rest of it's travels to it's final resting place..