kjs

ckreef, this has to taste as good as it looks, would you be willing to share the recipe?

That looks delicious, ckreef.

They were very tasty, I love to braise tough cuts of meat.

Sweet!

I agree, bronze, bronze, bronze. And the 32 vs the 23 is the way to go (pictured to the left in bronze).

I use the heat deflector and a drip pan for low and slow. I like the mess in a drip pan, not my grill.

Have used both ceramic coated cast and seasoned cast iron, might get a little smoke residue, which cleans up easily.

Mike, beautiful addition to your patio, can't wait to see pics of your first cook.

It worked out very well, thanks for the tip.

Decided to braise some short ribs for dinner. Braising liquid was red wine, beef stock, carrots, onions, celery, thyme, bay leaf, parsley and a little more wine. Cooked for 3 hours at 350°—1.5 hrs covered, 1.5hrs uncovered. Made some zucchini as a side, marinaded in spices, a little oil and balsamic vinegar. Finished dish.

Nice first cook, congrats.

I primarily use four cook books: Mastering the Art of French Cooking by Julia Child, The New Orleans Cookbook by Rima and Richard Collin, Simply Thai Cooking by Wandee Young and Byron Ayanoglu and Celebrating the Midwestern Table by Abby Mandel. These are my go to cookbooks and cover most any cooking style. My favorite is the New Orleans cookbook, I suspect only available as a paperback now (I have a hard cover edition and it is a treasure).

Yum! Those look really tasty.

Here is the meat injector I like (it was a gift from wife) it has different size injector tubes, so clogging is not an issue. Plus you can calibrate the amount of marinade injected with each pull of the trigger. http://spitjack.com/product/MEAT-BRINE-INJECTORS/MAGNUM-COMPLETE-CASE.html

tinyfish, I see you also own a metallic bronze, don't you just love the look?

Yep!

I have the same fan and it does work great, but with the KK I have found I can regulate the temp just fine without the use of a fan (I formerly owned another brand of kamado where the power draft was practically a necessity). I only use it now for very low and slow cooks, like pulled pork.

Mouth watering dish for sure.

Nice ribs and demo on the wrench.

Looks really tasty.

Nice looking meal!

Tony B., I purchased some PBW and cleaned my grates. They were very soiled with charred on residue, after soaking two days everything, which was baked/burnt on came right off and my grates look like new. This is really good stuff. Wish I had taken before and after pics.

Wow! This looks great.

Wilbur- great looking brisket and presentation!

Looks delicious!