Pequod

The KK will definitely be working hard through the holidays!

Herb crusted, boneless four pounder. Just awesome. Also did another loaf of sourdough, in the oven this time since the KK was busy spinning.

I've been using a meat slicing knife on mine and know what you mean. While it works, a slicer would make quick work of it.

Took you long enough, but you made the right decision! Congrats! Those matte black pebble KK's are truly stunning. Can't wait to see yours unpacked and cooking.

True that. Soooo good!

Nice! Now I'm hungry for beef...

That's awesome! I love to see the creative use of the "leftovers" of traditional pulled pork and brisket.

Sliced. I like to save the end bits for spaghetti carbonara.

And it's done. A bit o' bacon porn for y'all:

More bacon underway. Trying out the Thermoworks Smoke today.

That pic may have sold me on the 32. Just sold my insulated cabinet which can do 12 racks at once. Good to see the 32 more than recovers that.

You mean to tell me I'm supposed to soak my grates?

+1 Oakridge Santa Maria is my go to Tri tip seasoning.

Wow!

I've never bought anything from SNF, mostly because I'm afraid of screwing up an expensive piece of meat. Maybe I should indulge for Christmas.

Thanks! I'm experimenting a bit (obviously) to find the sweet spot. Love that with the baking stone I see the same, even browning on the top and bottom. Never saw that with my other Kamado.

This time a 70% Hydration pre-ferment loaf. Cranked the temp up 500. I liked the crust on this one a bit better. Still no added Steam enhancers. Just straight up on the baking stone.

Wow! That's a beautiful tri-tip. Perfectly charred on the outside, and pink and juicy inside.

Definitely agree with this. I started on a WSM and learned an awful lot of techniques there. Also picked up a number of recipes that I still use. There was a guy there who was a real saucemaster. Steve Petrone, I think his name was. I still use his "Sauce No. 5" as my go-to, and his Lexington vinegar sauce is my all-time favorite with pulled pork.

Wow, that's a really complete itinerary.

I was just about to order another 5 lb. bag of Redbird Espresso -- my old standby. Will add some Wote Konga to that and give it a try. I also like Redbird Yirgacheffe's for French Press. Coffeegeek and Home-Barista can be a bit overwhelming -- now I know where to go if/when it's time to upgrade from the Gaggia.

I thought I was doing well when I PID'd my Gaggia Classic and bought a Pharos earlier this year. You guys are on another plane entirely!

I also use the Pharos grinder with a mister. Best burr for the buck.

I love the free range chickens I've been getting for the last few years, and even better rotisseried. I find the legs and thighs are meatier, probably because those muscles actually get used.

Recently picked up that pan just for these buns, which are awesome. Hard to go back to store bought once you've had these. I had been making ring molds out of aluminum foil, but that's a pain. This pan worked great, although I think I can crank the temp a bit higher next time to get a bit more browning.