tinyfish

Is it mean of me to ask if you stepped on the spider.

Who wouldn't be happy with a surf and turf meal.

Better late then never. Your KK went through a cleaning cycle too.

Is that a spider?

Ken it all looks so good!!

Ken, those are fantastic cooks you've prepared. I may just have to make my way down to Oklahoma. You even baked some fine looking cookies.

I bet the beer was nice and cold. Time to try again.

Way to go. You would never know by the end result that you were rushed making the ribs.

Who doesn't love a delicious MacKenzie pizza.

Thats a nice display of beef.

That steak came from The Cheese Boutique. It costs $68/pound. A local butcher shop in Nobleton also has Wagyu for a better price $39 or $49 depending if its a striploin or rib steak.

I love the curves on the 23.

Can you pick out the Wagyu beef. My butcher has started to carry Wagyu beef so I thought I would try one. This particular striploin has a marble score of 9. A simple coat of olive oil and seasoned with just a touch Smokin Guns Mild rub. I reversed seared the steaks. The two steaks that went on first are my two since I liked my meat more cooked. I removed the steaks while Sinister got to searing temps. The high fat content of the Wagyu caused a slight flare up while the dome was open. Plated with a baked potato and rappini. This was one of the most tender steaks I have ever eaten and the taste was outstanding. I don't know how I'm going to eat regular steak again.

Congratulations Charles. You are an inspiration with your creative cooks. I give you the title of Kamado Master.

No worries Tony, its very easy.

I had meatloaf too Friday but I had to cook mine in the oven. Your meatloaf looks so much better.

Thats a wonderful rib cook. Hopefully thats the last snow for the season.

Lots of good advice so far.

It will be a sunny day in London when your KK arrives.

MacKenzie is right Tony. I called One Grill and they walked me through it. Very very simple, no soldering. It only took a few minutes.

Very interesting.

I am speechless! How do you come up with these ideas.

Congratulations and now the hard part, the wait.

I haven't seen any here yet. I will call the company and see if any local stores carry it.

Those pizza's came out perfect. My complements to the chef, well done.