Shuley

Everyone who has properly made beef short ribs loves them!

Nice tile choice.   my family and I spent two weeks in Vancouver a couple of years ago and we would love to come back. We had a ball

That looks awesome!

Awesome looking sauce

I would probably only use one chunk with a smoke pot. 

I ended up following dennis' advice but for got to take pictures. They turned out well though!

So for my birthday, way back in July, my parents got me a gift certificate to SRF. They knew I was excited about to but couldn't bring myself to spend that kind of money to find out (hubby let them in on this).  I wanted to try the petite gold rib cap, but they were sold out. I had to wait for it to come in stock again. It took months. I ordered it the day they had it again along with a prime cowboy steak. I scheduled the delivery for about a week later and was so excited. On Friday I got an email that the delivery was delayed. I thought no big deal. Then I got another email that it had been delayed to the following day but that there was dry ice in the package so it would likely be ok. My hopes were pretty low, and it actually took until after noon on Saturday for it to arrive. All of the dry ice was gone. My cowboy steak was still mostly frozen but the rib cap was thawed but cold right next to the steak. (I'm pretty sure since it is a thinner cut). I let customer service know that it arrive and that I was pretty sure it would be safe to eat, then set about preparing it that night since I knew refreezing would compromise the quality of the meat. I was so scared I would mess this up. I seared on the sear grate with a cast iron griddle and ghee. Seasoned simply with salt, pepper, garlic powder, and a touchy of cayenne. 

oh man this was the best steak of my life. My husband said it put the French Laundry to shame since I used a small amount of wood smoke. So so so good. Then, two days later, I get an email from SRF that since they guarantee that the meat will be frozen or partially frozen, that they will refund my money or send me another one!  This is even through I told them that the meat was cold enough that I thought it would be safe!  Excellent customer service and now I'm so excited that I get to cook another one! 

Awesome!

If I wanted to do two full paper briskets on my 23, what would the ideal configuration of those briskets be? 

That looks fabulous. 

9 hours ago, Tyrus said:

My basket on my 23 has the same issue, unable to turn for adjustment.

Your basket can't be repositioned?

is your basket a circle?

9 hours ago, Tyrus said:

My basket on my 23 has the same issue, unable to turn for adjustment.

Your basket can't be repositioned?

is your basket a circle?

I love that dough recipe and I still use it regularly. While I just got a blackstone oven and we use that for pizzas now, I think the KK makes the best pizza I have ever had. 

I still have yet to use a rib rack. I'm worried that one side will cook faster than the other LOL. Hopefully I'm wrong though

2 hours ago, DJM said:

Perhaps a dumb question, but how did you get the charcoal basket to fit with the basket splitter going left to right? With my 23", the basket doesn't fit that way into the firebox.  The basket is 1/2" wider in that direction so doesn't completely seat itself down on the ledge.  If that makes sense.

You can turn the whole basket. Since it is round, you can orient the basket to use the divider any way that you want. That was a pretty big selling point to me for the 23

1 hour ago, tquando said:

Beautiful roast - well done and sure it was tasty!  I had a similar roast roti experience recently with the meat a bit overdone and the crust lacking the extreme sear.  An interesting set up for your grill - was that using 1/2 basket of charcoal and 1/2 deflector?

It was just the charcoal splitter. It may have looked odd because I also had a smoke pot balanced on the coals and turned so the roast wouldn't hit the handle!

12 hours ago, Keith B said:

Awesome deal!!  Tri-tip is one of my favorite cuts of beef and it gets a premium price here in VA.  My butcher charges $14.99 a pound for choice tri-tip.  I order mine online from Harterhousemeats.com.  They have 36oz tri-tips for $19.99ea.  I usually order 5 at a time to qualify for free shipping.  The quality has always been great.  Still not as cheap as yours (I am jealous).  We have tri-tip almost once a week.

These aren't the top quality tri tips you might be getting.  The interesting thing was to see the difference in quality of tri tips in the same case!

29 minutes ago, Tyrus said:

Now that's pretty. All the right fixins. Nothing I can see wrong with that roast. Maybe Santa will bring me a rotisserie for Xmas

I enjoy the rotisserie, but I don't find it to be the be all end all of cooking. I mostly prefer regular grilling, but it's nice to have a rotisserie when the mood strikes. 

2 hours ago, BIGSHEP said:

Looks great. You did a great job. 

1 hour ago, Stile88 said:

Nice job that looks so delish yum yum

Thank you!  It was pretty good!

2 hours ago, MacKenzie said:

That roast looks soooooo delicious, I could almost taste it. Plated dinner looked divine.  

Thank you!  It was pretty good. I'll probably be the one volunteering for Christmas dinner so I wanted to figure out how spinning compared to reverse searing. 

I've been wanting to try this cook for a while. 

while it turned out pretty well (although a little overdone) I don't the results were nearly so good as a reverse seared one!  The crust on extreme sear can't be beat!

the rotisserie was significantly faster though

On the guru, a few people were asking what is so great about tri tip. Not only can it be delicious but.... this happened this weekend  

with a 10% off coupon I was spending $1.80 per lb for tri tip. I got 10 of them for under $80 (I also picked up milk). I trimmed, seasoned, and vacuum sealed them individually so I know we will be enjoying these for a long while to come. At first it was taking me a while to trim these, by the 10th one it was only taking me a couple of minutes to trim them. I don't think I'll ever get that much practice again!

Fabulous looking meal. I'd love to try any of it but your bread looks especially amazing. I am just dabbling in sourdough bread cooking and am definitely a novice but I hope some day to be turning out "Mac-worthy" loaves. 

Kamado meatloaf has to be one of the things that seems like it will be the most ordinary that comes out so extraordinary.  I am always surprised how much I love it each time I make it!  And don't be intimidated by the KK. It's a great grill that becomes intuitive very quickly!

Nice variety of veggies!!!  I'm a big fan of grilled vegetables!