Steve M

If you ever run across the opportunity to try the wagyu version, I would reluctantly urge you to do so. You may end up knocking over liquor stores to support the new habit so proceed with caution.

Nice t-bone!

That makes my head hurt thinking about it. Glad you're through that rough part now

The price looks good. I have been buying Wagyu tritip from Snake River Farms. Pretty pricey so I reserve it for special occasions. I tried the Costco version but it just didn't compare very well.

That looks great Aussie. Tritip used to be more of a west coast thing here but is becoming more popular and accessible. It has become one of my favorite cuts

i don't know why but snow makes me want to fire up the grill. I'm looking forward to some nice beef stews this winter on the kk for the first time

Beautiful, I love a good snowfall

Yum!

That is a really beautiful KK. I love the black pebbles.

That looks great. I did what looks like the exact same recipe with one spatchcocked turkey and the color wasn't anything close to that. It barely browned and I probably left it on a little too long trying to get some color. Fortunately, we had no shortage of food.

Lovely moist chops! I really appreciate those farmers that are bringing back those great breeds of pork.

Thick ribeyes are the bomb, good job!

Glad to hear it went well.

Looks like they both came out great. I'm surprised it cooked that fast even with the temp getting up.

Wishing you a speedy recovery.

Outstanding meal halfsmoke!

They look fantastic

Thanks for some reason, the smoke ring was a little more pronounced than usual, especially since I started using the smoke pot.

They look great MacKenzie

One of the cooks the other day inspired me to do some baby backs with chimichurri. I decided to compare it against one of my favorite pre-made rubs - slap yo daddy all purpose rub. My BIL made a fresh batch of chimichurri last night and we added to the ribs, wrapped them and put them in the fridge overnight. I got up this morning around 7 to fire up the grill. Started the day at 32 degrees outside with a nice frost on the kk By 9, the kk was humming along at 275 and I added the 4 racks; two with my rub and 2 with the chimichurri. Nice combination of smoke and steam coming out of the kk. the smoke pot had been going for about 20 minutes with chunks of applewood. this pic (below) was after about an hour and a half. They got their first spritzing with a apple cider vinegar/apple juice combination. We are about half way into the cook with the pic below. At this point, I wanted to hit the chimichurri ribs with more sauce so I moved everything to the racks. Just before pulling in the pic below. It took about 6.5 hours to get to this point where they passed the "bend" test. Getting ready to cut: This batch may have been my favorite. I really like the chimichurri on the BBR's.

That looks great. No doubt on the coffee charcoal. I love the flavor it imparts to the meat and even the aroma while cooking.

They both look great!

I've done chimichurri on pork riblets that are fantastic. Looks like these would be all that and more better

Wow, were those home made hamburger buns as well? It looks fantastic

Pork chops really look great. the veggies don't look too shabby either