AJR

Thanks for the great review, Aloha. I've been afraid to use it as I know it will most likely be a while before I get some more. Knowing it's going to last me multiple cooks brings some peace to my mind. I'm planning to use some this week for my first Brisket, some ribs, and a pork butt.

Nice experiment, KKash. My guess is the stone directly below the steel leached heat from it, or prevented it from reaching as high of a temp as you wanted on the steel. When I cooked my pizzas (granted, I've had limited time to experiment thus far), I had foil/drip pan on the rack below the steel, and heat-soaked the steel directly on the grate for a good hour before starting my first pizza. The crust was awesome. I'd also guess, from other comments I've read from Dennis and others, that you're just burning unnecessary charcoal to heat up the stone if you're not using it in there.

I am green with envy. That'd almost be worth the five hour drive to San Diego for me. It's hard to get truly great Ahi in Phoenix, especially in the summer. I find Salmon here is generally better here for Sashimi...my guess is because it's a colder water fish, I think it freezes better than Tuna. I travel often for work (Before COVID craziness anyway), and anytime I am in Cali, I definitely take the opportunity to partake of the fresh sushi/sashimi.

Ahi sashimi is my absolute favorite thing to eat on this planet. That looks beautiful.

Ribeyes and corn on the cob. Everything was great. Worked very well even though I didn’t use the lower sear grate due to not wanting to burn the corn. Had the dome showing 450 inside of 20 minutes from startup which was terrific. I can definitely see how the 32 would be needed for larger grilling sessions. Just the four large ribeyes filled the grill.

That’s a beautiful shot. What do you use for a camera?

Terrific looking bark on those ribs, Aussie.

Looks amazing, Steve.

I too had to suffer through this horrible situation tonight . I feel like I will be haunted by this until I can get home and hug my KK again (tomorrow). But at least the Aloha chicken turned out great. Can’t wait to try the recipe on the KK. (no clue why the forum rotated the photo)

I wondered the same, but live in Arizona, so I don’t have the moisture problem for most of the year. I’ve sheltered it from the worst of the afternoon sun where I have it positioned and plan to leave it uncovered most of the time unless I leave for an extended vacation/business trip. I plan to clean it, and use the auto coating that @Wingman505 recommended recently in another thread.

Looks amazing. Nice choice!

Realistically, I plan to add a 32 to my 23 at some point when I can convince the Mrs...something tells me I may need to sacrifice the 23 in order to get the 32. Until that day, I’ll just have to make due with the awesomeness that is the Ultimate 23. I still have my gasser for when I need to do a lot of burgers/steaks.

That picanha looks amazing, Aussie.

I watched Franklin’s master class as well, picked up some great tips that I can’t wait to try. He also goes over ribs and a pork butt that helped me as well. There are also some decent YouTube videos he put online years ago.

If I were independently wealthy, my setup would look something like this.

I’ve got to stop looking at this thread while I’m away from home.

Pretty average June for us.

Very simple, there are a hundred different recipes online under quick pickled onions. Basically a red onion sliced thin (a mandolin slicer works great for this), stuffed into a jar. Then simmer one cup of water, one cup of your favorite light colored vinegar (apple cider is what I used, but Champaign vinegar or red wine vinegar also work great), 1tsp salt, 1 tsp honey or maple syrup, a few red pepper flakes for heat. Once hot, pour over the onions. When they come to room temperature, they’re good to eat (30-45 minutes). You can also add in other seasonings, pepper corns, cumin for a Mexican flare, Asian seasonings for a more Asian pickled onion, etc. They should last about three weeks in the fridge but are best the first week. They are great on just about anything you would like an onion on without the overpowering sharpness of a raw one.

Not as exciting as a KK cook, but I love homemade pickled onions.

Terrific looking scallops, MacKenzie. Love me some scallops and those look delicious. Ditto on the making me hungry for pizza. You guys are making me miss the KK while I’m on the other side of the country from it.

Similar to what I plan - I plan to use the splitter toward the back, half grate up high and searing (top) grate right over the coals for steaks. Haven’t tested it yet, but that should allow for bringing the steak up to temp using the higher rack, then searing the heck out of it right at the end. I’ll probably experiment with using a cast iron pan for butter/Worcestershire basting vs directly over the coals.

Pineapple as well.