Tyrus

Saw that Basher, that guy's amazing. Soon you'll have to make a pilgrimage and visit his restaurant, I do believe I would...that is IF I lived in Australia.

The difference between gas and charcoal is like going from impulse power to warp speed. You may not recognize the stars without a map but, who cares...the food is so much better. You may have to be a Treky to understand.

Beautiful knifes and if they slice half as good as they look your work time and ease of prep will be that much more enjoyable. One could have the best Knife in the world...if you don't develop a good consistent technique to sharpen, it might as well be a butter knife. Does this make you Samurai?

And if revealed the certainty of that color may not at all be what it is. No, alas with the Tekebo secret, it is hidden in a vault beside the CocaCola recipe and is safe for the moment. We need to employ other methods of extraction, "I'll get you my pretty, and your little cat too". Do you believe in spooks?

I like the grill marks like pin stripes on a suit...very handsome. Purdy glaze too, you musta gone to the Mackenzie School of Photography. My mouth is watering, I want a bite, not fair.

The technique using the sear method I have found is to not be afraid of turning or flipping for quick short periods. Letting a steak as large as that to sit there will only allow the middle to remain pink while the outer portion looks fully cooked if it isn't turned often enough . Wingman and Basher are spot on target for a saving grace method for balance however, the continuous short time flip is an alternative. Have you tried Umani or Dried shitake mushroom seasoning, it enhances flavor profile on large steaks as this? Good eating and good luck.

Like the basket. Homemade? I seem to recall while on vacation in Vail last year the basket was flying around pretty quickly at a local fair. Your basket will certainly do the trick, may take a bit longer but it's really not about how long it takes but how you got there

You may want to get a Mapp torch to light that Coco char. It can be a little tougher to light than your common lump but you'll find it does last longer. I ran a mixture of Coco and lump when my Coco was in abundance, right now only one box remains and I'm hoarding it, the lump starts up and spreads to the Coco and no worries. Good luck to you

Nothing is better than cake on your birthday however you did approach the line with all the fixins . I do wish you a Happy "21". Don't forget,...drink responsibly.

What a humongous piece of beef. Think I'd have to go down to the bank and make a withdrawal to buy a piece that large. Two guys from Denmark that are a pleasure to watch, and the eating adlib is a bonus. Yah, it's nice to have all the tools available just in case something comes along with a bit of a challenge. Thanks for the vid, it made me smile,..it also made me hungry.

Nice,..... thick cuts well marbled. Bacon porn.

OK. First I'll share with you a tasty Texas good dry rub for the ribs. No sauce. BBQ Pork Rub, Mix the following ingredients and rub over your pork ribs. Store the remainder in a glass jar for later use. 1/2 cup Garlic Powder, 1/4 cup Brown sugar, 2Tbls salt, 2Tbls Black pepper, 2Tbls Ancho Chilli powder, 1Tbs Ground thyme, 1 Tbs Ground Mexican Oregano and if you don't have the Mex you can use regular Oregano. The nice part about these grills is the ability to move the grate up and down from the fire. That in mind you want approx a 6 sec hand from the fire at a height you can withstand for your meat. A distance where it will cook and turn the meat a golden color, finding that safe distance is the key. The two hour rib is proportional to thickness so with that in mind expect the larger and thicker ribs to go a bit longer. You can always move things along by adjusting the height but you risk the darkening or charring of the meat. You can probe for tenderness and check for temp between the bones as the look of the ribs become something of your liking. I use a mix of apple cider vinegar and apple juice say 50/50 as the cook goes along. As Basher mentioned, another method to cut the time on ribs would be too place two racks of ribs on a screen on a cooking sheet. Pour apple cider vinegar beneath, cover with foil and cook in oven at 350 for 1 and 1/4 hours. At this point they are cooked and all that remains is to pretty them up. Put on the rub and grill them to a nice golden brown then add your sauce to finish. Hope that was helpful, tricky course to navigate with these grills but they're alot of fun so enjoy the ride.

You can never have enough room in shop Tucker. Seems you'll be content for a while...nice job.

Hello there. Oh yes, I've been cooking many things but haven't posted. Lazy I guess. Oh, I found small splits with lump charcoal work well on the Santa Maria grill. Having a forest nearby doesn't hurt, either. Here's a few pics. I did some Morrocan chicken but didn't have a real Tandori so I used this Blue chicken from China, yum. Back to back chicken on the skewer and two hour ribs. Sorry to steal your post again

I remember asking if you had visitation rights...that turned out to be an understatement. A few doors down...over at the neighbors, now that's keeping the separation anxiety to a minimum. Three new KK's on the way, I know there's a surprise in here somewhere. Either it's a color not offered in the brochure or something unique about your choices your not giving up. Anyhow, it seems your surviving quite well, I hope your wait is a short one.

As experience goes the flat is the first to cross the finish line. Depending on the the R/H outside it's one thing to consider, cooking in a desert and cooking in a tropical rain forest will give you different results. Coal having very little H2O content vs wood offers little contribution in the pit for added moisture while cooking. The KK is a unique tool for holding and recirculating the moisture. I remember you mentioned a few hot days with low humidity and a long cook, a spray or a added can of water in the pit on these days could help. If the flat is done and the point has some distance to go...I'd remove the piece and separate the two, cook the point further and wrap the flat and put her to bed. You could inject the flat also beforehand to balance the two in hopes of a common outcome or if you live close by John Elway's house you could stop by, cause he likes brisket too. You could try a prime, they have more fat content and retain in the flat moisture better. The brisket is a finicky beast, some continue to chase it while others catch the beast on there first cast. Wish u the best

You the boss, sometime I stray only to shake the box, you know like a Xmas present but, always with good intention. Your choice is your own and I do believe it will be a comforting surprise.

Tekebo, a quick story. My wife and I were at a yard sale and we came across this bird bath designed with broken plate fragments. The original artist would've placed the plate hidden in a towel and smashed it with a hammer and then the choice pieces would be used. Just thinking...you could order the KK naked and do it yourself, the pattern is random giving you the mosaic look you endear to ( a one of a kind.) However I see you choosing the road more widely traveled and yes Basher, the Pebble is the common denominator here. My guess as the answer to color lays within the fish fresco. For a more accurate prediction I'll have to consult with my qoija board and 8 ball, it's what's best for football bets and picking the next President. Stay tuned.

I ditto 5698 sentiments, the cooler is king. You can ball park a brisket for time unfortunately at times they pop out sooner or take a little longer. Obviously that is why you leave the buffer time for the cooler, a little extra ...."don't worry about it". Nice brisket Bardsljr

That bloke likes to use the F-word alot. Can't say that I haven't used it myself but, it generally comes out after I hit my finger with a hammer or see my x. He's makes a good point just gotta work on that delivery a bit.👀

Hey Bruce, bought a couple of Bikes myself. Great exercise and helps to get you out there. The hills disappear and they open many doors to adventure. The bike I have is called Lectric. They can be unlocked into class 3 which means 28 mph, best to do a few mods to compliment that. It has disc brakes not hydraulic though and can be folded in half for easy transportation. Great on bike trails laid out around scenic areas, enjoy and my condolences on your loss. Stay movin

At my local Packy, Makers Mark is offering the same but with a larger yet still small Green Egg. The bourbon is a special edition and numbered on the bottle. I see it and walk by it, no temptation there....except for the Makers Mark, that entices a little curiousity. However, a 10 year Michter's rye caught my attention more...I took it to a better place.

Interested to see what Italian dishes and influence come out of your KK, looking for you to blaze the trail and pass some secrets along.

OK you got me there on the carambola....what does impart to your steak? I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola.

If you must know Tekebo the wife has squatters rights and I can't get in but I'm happy where I'm at. Yes I do like cooking on it Mac, it's very magnetic and people gather around it. Place a chimney of coals down and a few splits and it provides the atmosphere.