Steve M

I've had it for a while now and just opened it. It was my favorite of the three.

Threw some St Louis cut pork ribs on the kk this afternoon. I had 3 slabs that came in a pack from Costco. My original plan was to cut them in half and try them on the octoforks but after I got them on it, there wasn't enough clearance between the meat and the grill basket. I regrouped and put them on the upper grate for an indirect cook. Have you ever decided to try a couple different rubs for a taste test and then when they were done and cut up, you couldn't remember which was which? Me neither. I picked up some silicone bands from amazon and color coded them for 3 different rubs. Slap yo daddy's regular rub, the hot version of their rub, and Dizzy pig's IPA. This is the IPA, I am waiting on family to join me for the rest but I know I like this one. Very tender and moist of course but the flavor is off the charts. I'll update after I try the others.

That's hilarious.

I've only done one but yeah, it was pretty dang good.

Those look delicious. Nachos on the kk are on a different level.

Beautiful plate. Great job on the tritip.

love the smashburgers

Cool shots

I think I would go broke if I had a local butcher that carried SRF's. Hard to believe the guy gave you such a hard time. He should know they aren't all the same. That one looks good.

Great job on those beef ribs

I think you accidentally posted a picture of your distillery lol

Looks great Mackenzie, those peas look like they just came out of the garden

I threw a cap of ribeye on the kk tonight that I got from Snake River Farms. I cooked indirect at 300 and ramped up the temps for a quick sear.

They look great Shuley

Congratulations on the new kk. I look forward to your pics.

Nice job. Did you hide a magnetic bar?

I had no idea how this one was going to work out but you pulled it off for sure. That looks delicious.

That looks great. Just another day in the outback...

I love your setup and the new KK looks great.

The first time I went there (last year), we were having a tour of the wine cellar and they received notification they had received the James Beard award for best wine program in the country. I believe they said they had about 700,000 bottles in house and that represented about 15% of their total. This year, we were waiting to be seated and Michael Jordan and Derek Jeter walked in with their supermodel wives. I am such a sports geek that I didn't notice the supermodels lol.

Great looking meal Paul. Nice way to spend a day.

You are in for a treat. I love SRF products.

I think that pork collar is basically a boneless butt. I would do a low and slow cook with it into the 200 range for pulled pork. Use your favorite rub. For the tritip, I have always done them using reverse sear and they have turned out fantastic. But I'll bet about any technique on those wagyu tritips will turn out great.

Do the skewers attach to the octoforks?

It was hanging at 375.