Steve M

Some winning ribs though.

Just followed your recipe. Must be luck.😀

Got this Wagyu Tritip from Crowd Cow earlier this week. Started in the KK until it hit 120 and let it rest while I brought the Evo grill up to high. Served with the Peruvian Sauce, sautéed Mushrooms, and french fries. It didn't disappoint. Searing on the Evo

Yeah, I gave my Weber summit to a coworker.

That looks great, thanks for posting.

That is pretty awesome. As a techno-geek and "desire to be off the grid type" person, I applaud you.

Gorgeous!

Just make up a name for a new cut and say you paid $1500 for it. People will be impressed. Kobe Squiglet sounds good.

I thought the purple crack you guys were using was just a nickname for a rub.😀

These thick cuts are great candidates for the reverse sear process. I hate to complicate things but the internal temperature at the point you remove it from the low temp phase depends on whether you are throwing it on another high heat source right away or giving it a rest period before you sear (while you bring the kk to scorching hot). If I am going to let it rest to finish on the kk, I will cook to about 122-125 for medium rare. At that point, it will reach medium rare while it rests and start to go back down. The short sear doesn't cook it any further and there is no rest period at the end. A lot of the time, I will bring my Evo griddle to scorching to be ready to go right on without resting and in those cases, I will only cook to about 110 or so. I can get a really good sear that way and continue to check the internal so I don't overshoot. I will rest at the end of the sear. Great job on yours!

That looks like a great combo. A sharp knife is a pleasure to use.

I have a small shop so nearly everything in it is mobile. It is the way to go. time to make some sawdust!

LOL, I think I'm ok in that department.

Welcome Kevin. We love foraged fish and game pics.

I think this just started within the last few days but I haven't been getting any notifications to posts. I checked my spam filters and they aren't going there.

I thought the same exact thing. If they only knew what they were missing it wouldn't be a contest.

Sort of a weird angle and I was sure it wasn't a 42" but couldn't tell for sure if it was a 23". I didn't see a goat.

Nice mention along with some other luxury grills. High end grills that will make you King of the Summer Cookout

Mojo chicken - this was really good.

Nice job on the duck Troble. Looks perfect.

I think the secret is not allowing it to heat soak at a higher temp than you will cook. In that case, it is difficult to dial it back. I've used methods similar to Aussie's. I get the temperature up to the level I am looking for (or a little higher) and then start to dial it back to where I know my settings are for the desired temperature. I may make several adjustments over a short period of time so it doesn't drop too much.

Fantastic result on those ribs. For me to hold at 225, I have mine nearly shut down. A small sliver of opening at the bottom vent and just backed off from fully closed at the top. That assumes it is properly heat soaked. As Tony said, a guru will certainly take care of the issue.

Crowd Cow said to expect a loss of 20%. Sounds about right but you're correct, it was amazing.

Splurged for the holiday and picked up this A5 Japanese Wagyu brisket from Crowd Cow. I was looking for brisket for the holiday and my usual sources were out. Crowd Cow was out of everything but the A5 and it was on sale. Still a bit pricey but lordy it is amazing. Got it in on Wednesday and stuck it in the fridge on thursday to thaw out. Pulled it out last night to throw some salt and pepper on it before I went to bed. Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks. Threw the brisket on about 8:30 am. Pretty much left it alone for about 5 hours while I monitored the temperature. It was pushing 170 about 2:30 and I wrapped it about 3. I spritzed it with some apple juice/cider vinegar the last couple of hours before I wrapped. Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner. Sliced up: This was seriously the juiciest brisket with the most amazing flavor I've ever had. I had some concern it might be too rich but it wasn't. Just packed with flavor. While this was a flat, it was comparable to most wagyu points that I've made before. I made Aaron Franklin's regular BBQ sauce and put it on the side as it is one of my favorites. I could have easily left it off and ate most of it without the sauce.

Yum!