tinyfish

Aiden congratulations on that fine looking KK. Its a great feeling when that crate first arrives and the uncrating begins.

I'm sounding like a broken record but thats another fine good you have there. Mac and cheese has never looked so good.

This is my first go at the Umai Dry Age bags. I started with a 10.5Lb boneless striploin. After 35 days in the Umai bag I was left with 7.40 Lbs before trimming. The steaks before trimming After trimming I was left with 4.20Lbs of dry aged striploin. My price breakdown. I paid $120 or $12Lb for a USDA Prime striploin after shrinkage and waste my per pound price is $29Lb. For me I can buy dry aged Canadian Prime for $19Lb I get a good price from my butcher. For someone who can't get dry aged or the price is too much then try the Umai bags. The meat has that nice dry aged aroma. My advice would be to age a bone in rib roast with the fat cap. The bones and the fat cap will protect the meat which will result in less waste. The striploin has no fat cap protecting the one side so you have good meat that gets wasted. Stay tuned tomorrow I will be eating some. I've been out of town for about 10 days so I need some KK time.

I would like to learn what MacKenzie has forgotten about photography.

So tasty makes we want to do some pepper stout beef.

Well done CK everything looks great.

Look at that nice flaky salmon.

Sure does have a nice smoke ring. I cant wait to do my first brisket cook in my KK. I have do a Montreal smoked meat brisket. My friend brined his own brisket a few weeks ago and it turned out great.

Very good looking brisket. Hot and fast you say...have to try it. The point was cooked to 195f what do you think the temperature of the flat was.

Way to go MacKenzie....tasty as always.

Nice wings did you cook them direct or indirect.

Sounds like a great time for all.

As the Canadians would say happy 4th of July eh!!

Elaine welcome and tasty food will soon come your way. I have only cooked a handful of times on my KK but its far superior to my BGE and Kamado Joe they are good but their not in the same league. There is so much insulation that the dome barely gets warm, you can rest your hands on the dome as long as you like.

My uncrating went smoothly alot easier then I expected. Dennis has made things as easy as can be.

You sir have a big butt...

Did you grow those yourself MacKenzie?

I wish I could man a grill for you sounds like a good time.

I'm also dry aging a whole striploin in Umai bags. The strip went in on June 5th. Heres a shot about a week into the aging. I'm aging for 35 days.

I'm also dry aging a whole striploin in Umai bags. The strip went in on June 5th. Heres a shot about a week into the aging. I'm aging for 35 days.

I'm also dry aging a whole striploin in Umai bags. The strip went in on June 5th. Heres a shot about a week into the aging. I'm aging for 35 days.

Have a good time CK/SK and family...

Nice cook. I love the multi levels. I am lucky, I started eating my cherry tomatoes a few days ago. Have you guys ever tried Sungold cherry tomatoes they are some of the sweetest cherrys around.

Wow thats out of this world....buts my dinner to shame.

Congratulations. ..my delivery driver made similar remarks and I only have a 23". I cant imagine how heavy the tank is or how big the tank is in person. KK's have a certain presence about them, thats for sure.