Steve M

That turned out great, yum!

turned out great. Nice looking meal

I've owned his book for a while now but this is the first time I have used any of his recipes. They were all really good.

You have my attention

This brisket turned out incredible. I took it off when it hit 200 about 18 hours into the cook. It was seriously tender when probed and I put it in a cooler wrapped in a towel for about 3 hours. Here is how it looked when i took it out to slice. I didn't get any pics of it sliced because it was so juicy and my hands were too much of a mess to touch the camera plus people were waiting. My main decision was whether to have a slice or make a nice sandwich. I tried a couple of new (to me) recipes from Aaron Franklin's book. His "regular" sauce is fantastic and I recommend it. I also made his coleslaw and it is also great and goes great with the brisket. The sandwich won out. I used a pepperidge farm onion roll with sliced pickles, brisket, sauce, and coleslaw. Best sandwich ever. I added some chopped brisket to the baked beans as well. This was one of those cooks that was fun all the way through. The kk performed flawlessly as usual and the brisket was the best I've had.

That duck looks awesome.

Do you put anything else on it other than the rub? I think I have some of that piled in with the other rubs I haven't used (always seems like a good idea at the time I buy them). I always wanted to grill some pineapple but haven't yet.

Theoretically, the bite I had will be the worst part of it. I should be so lucky for the rest to be that good. That is the problem with SRF beef but one I can live with

I've had this in my freezer after picking it up on sale a while back. It is a Snake River Farms gold grade brisket and weighed in at 15.4 lbs before trimming. I LOVE the marbling on this one. It is my second brisket on the kk. Here it is bottom side up after trimming. I really didn't do much to the bottom. I seasoned with kosher salt and coarse ground pepper. I put it on a heat soaked kk at 225 with some hickory and pecan chunks in my smoke pot at 8pm last night. I had the cyber Q going and a temperature probe in the brisket. Just before midnight, I spritzed it a bit to make the rub stick and added more rub and went to bed. The internal temp at this time was 132. (It was just under 32 when I started). I woke up around 7 without any alarms going off and the kk was humming along at 225 with just a whiff of smoke. Oh yeah. Internal temp is 172. It has plenty of bark so I wrapped it in pink butcher paper and put it back on the kk. When I was trimming, I cut a little off the flat perpendicular to the grain to give me a starting point when i slice it. This little piece was just a couple of inches long sitting on the grill for 9+ hours and should have been a brick. Nope.

Great looking chicken and pineapple.

Another great cook Mackenzie. I love bacon wrapped scallops and shrimp too.

Yeah, I wouldn't want to try to get between @Shuley or @MacKenzie and their kk's

I like the road side chicken recipe: ROADSIDE CHICKEN1 cup white vinegar 1/2 cup veg oil 1/4 cup worcestershire sauce 1 TBS Sea or Kosher salt 1 TBS white sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp white pepper 1/2 tsp celery salt Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. EnjoyEDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce. Roadside chicken

Put it in the spot you enjoy hanging out the most. You will soon be best buddies.

Nice!

You knocked that one out of the park Mackenzie. Looks fantastic!

I sure hope so. My last one (1st on the kk) came out great.

Pulled a wagyu brisket out of the freezer this morning. Hoping it will be ready to cook in a couple days. I haven't decided whether to do the overnight or all day cook yet.

I think it needs more pork

It's a rare thing to have beautiful form, technology, and functionality to come together so well like the kk does. Congrats on the recognition

It's good on anything

Really nice job on those kebobs. Looks delicious

Congratulations to all and good choice on the celebratory dinner.

I'm looking forward to the bear octoforks cook. Might need a bigger rotisserie motor.