tomahawk66

This was Canadian pork and stayed super moist. It was nice to have them individually wrapped and keeping warm in the cooler as I could bring them out one by one and have fresh hot meat each time. The first piece made over stuffed pulled pork buns for 8 and then I pulled another which also went straight away! Sent from my SM-G935F using Tapatalk

I feel bad... it was dark and in the rush to get everything out together I took no more photos!! I had them at 225 for about 5 hours and then cranked to 315 for 30mins. Then wrapped in foil and kept at 315 until they hit 200 IT. Wrapped in towels and into the cooler while I cooked the rest of the food. We had charred peppers, cajun rubbed corn on the cob with melted cheese on top and a tomato and cucumber salad with a lime dressing (limes from the garden [emoji38]) Best pulled pork I've done so far. Love the size of the necks as it means I don't always have to cook a big piece and fresh is soooo much better than leftovers. Also love the bark to meat ratio! Sent from my SM-G935F using Tapatalk

I've done done an Aussie wagyu brisket before - marbling was crazy. Only problem was - I didn't have a KK back then so hard to compare! Sent from my SM-G935F using Tapatalk

Yeah, I've found the main grate to be perfect for grilling as I can't be bothered to wait for the fire to die down! Sent from my SM-G935F using Tapatalk

I've sliced and seared neck/collar before - actually much prefer it over chops. First time pulling though... will see how it goes! So far so good: Sent from my SM-G935F using Tapatalk

So... the wife's bosses are in town for a conference and since the last time I cooked for one of them went so well the others have all extended there trip over the weekend so they cam get some BBQ from me [emoji1] I couldn't get a hold of a big bit of shoulder on short notice so I took a gamble with 3 cuts of pork neck (although they also say butt on the label). They looked good but I've never done them before so here's hoping we don't need to order take out lol! Dry brining for a couple of hours before applying the rub, usually like to do that over night. I was by myself so not much of a chance to to take photos after rub and when just put on the KK. Suffice to say R"32"-D2 takes it all in her stride! Siting pretty at 225 with a thin blue whisp of hickory smoke sneaking out of the 1/4 cracked top vent. Sent from my SM-G935F using Tapatalk

Awesome steaks - perfectly done which is no mean feat the first time you do steaks on any new cooker/technique. You did the first bit indirect I assume? How hot / which grate did you do the hot sear on? Sent from my SM-G935F using Tapatalk

Good bit of kit - makes excellent stock as you can do it right in the supreme without a bag. I like the Anova for the ease of storage and ability to use a small pot if I'm doing a single chicken breast or a huge cooler if I'm doing a whole brisket lol! Sent from my SM-G935F using Tapatalk

Seems like quite a bit of work considering I just take the lid off my cooler and then use bubble wrap or ping pong balls.... Sent from my SM-G935F using Tapatalk

Yeah... didn't see the price! I'll just wait and see then: if the idea works then a Chinese company will rip them off in a couple of years and I'll get one at the dollar store [emoji1] Sent from my SM-G935F using Tapatalk

I also do depending on when it's ready... I find the variation between each butt and brisket to be enough that I never can tell if it'll be coming out just in time for dinner or 2 hours before! They also hold there heat well and the bark isn't exactly crispy like a steak. Sent from my SM-G935F using Tapatalk

The "To Rest or not to Rest" question is fascinating to me. And I do think that Meathead has a point despite the fact that the science pretty clearly shows how moisture/juice loss reduces over resting time. Compare these 2 articles: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html#comments-76594 Probably one of the more well thought out tests. And this: http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html To me, the answer is - it depends... yes, the science is right that the juice leeches out if you don't rest, however Meathead has a point about crust and eating steaks hot... To be honest, by the time I get steaks on a plate with all the sides and set on the table, they've probably been off the heat for at least 5 mins and more like 10 when we cut into them! However those first bits of bark off of a brisket fresh from the KK are pretty irresistible!! I believe it's all about finding a balance and going with what you like best. For big tomahawk steaks (my favourite to cook incase you hadn't guessed!) I like to cut them straight away and pour the juices back over the slices [emoji1] As for Meathead not liking Kamados, I don't think that's true. He has a pretty fair write up of the style here http://amazingribs.com/BBQ_buyers_guide/smokers/egg_kamado_and_ceramic_grills_and_smokers.html And I think you'll find his main criticism around grilling to be a fair point for most kamados. He's also a big fan of the KK - I think it's right up there on his list of "if money was no object" cookers. Saying all that, I only use this forum. I use amazingribs.com for some rub ideas and temp choices for ribs (duh!) and stuff and serious eats for recipie and the food lab articles and chefsteps for their sous vide obsession. This forum's great - all I'll ever need and such a friendly community! I think I'll stay in my little bubble if ya don't mind [emoji1] Sent from my SM-G935F using Tapatalk

My 2 cents: I hate these "TOP 5 [place topic here] inventions" they are just collections of recent kickstarters & indigogo projects... should really be top NEW inventions. And: 2 different rice cookers in the list... That induction hob with temp control could be useful if you only had a small studio apartment and wanted one hob to do multiple things. The only thing that I think I'd actually want is the pan lid holder, as per usual the simplest idea is the best! Sent from my SM-G935F using Tapatalk

Yeah - that was obviously just a "hey look how easy it is" move there. Still; with 10 seconds more you can use the water displacement method to get 95% of the air out of the bag... I've gotta admit that even though I have a full chamber vacuum sealer I often just use zip locks and the water displacement method for anything that only needs a couple of hours. Sent from my SM-G935F using Tapatalk

It was great - bones picked almost clean and at the end split the skull and shared the brains - some of my friends were a little squeamish about it but all agreed it was tasty! Will be boiling up the bones today or tomorrow to make a bone broth... will post pictures! Sent from my SM-G935F using Tapatalk