Tyrus

R u a betting person? Oh, it always makes things interesting when something is on the line. A friendly bet.....if the Eagles win I send a spice to you from the states { suggestions are welcome } and if the Pats win a spice from your area you deem favorable. Nothing more nothing less. One condition, don't tell Dennis, this may be considered like on line betting. OK

Looks brand new, hope somebody sees this and jumps on it.

I forgot, Teriyaki works really good too with brown sugar added, gets deep into he meat. 1/8 inch slices are recommended. If you ever try, go for temps 180-200 degrees and keep the meat towards the center, the outside perimeter has a tendency to blacken. Wood smoke is good too and use a deflector. Good day

New to me but, if it works let us know. And on the other side, my condolences.... I was hoping a Drew Brees vs Tom Brady match up in the Super Bowl would be the game. Unbelievable. Stefon Diggs, David Tyree...who would have known

Oh ya, they did a brisket of enormous proportion. Very convincing and they made it look sooo tasty, if I only had half the luck. Oh well, still looking for the holy grail. The perfect cook that is. Good luck also

Happy wife, happy life.

I watched a video on you tube titled "sous vide everything", and in one of their segments of which they have many they did a brisket. I follow their understanding of imparting a smoke flavor first is because it's when the meat is most apt to absorb the flavor. Trying to do that later would be difficult if not impossible. The first few hours are when the meat takes the smoke, that's all. My sous vide brisket was good and tender along the point but fell shy on the flat. So that's why I'm interested in yours, to see the results from a variation in one step. I'm new to sous vide but already have done some log cooks as beef ribs and then braised them on the KK with good results. The brisket is one piece of meat that is difficult, at least to say in a sous vide. If you hit it out of the park your the winner. Good luck. Check out the video anyhow it's entertaining.

Go for it, it will be a great addition to the killer area you already have.

Good luck, recently did the same but did the smoke first for 3hrs. Interested in seeing your results and what you think

Bottom round

Bottom round, but you can a London broil or sirloin. I go with something in between because the object is to dry it out somewhat and that toughens the meat. I don't cure the meat as they do wit chemical in store bought brands, gone in a week or two

Looks good, can I have mine grilled?

I like to have a supply beef jerky in the fridge, it gives an excuse to open it's door whenever I pass by without the guilt associated with it, it's such a good snack. Did a low slow cook of about 150 for 2 and 1/2 hrs then brought it up to 200 to finish. I cut the meat a little thicker and soaked them in Iron Chef Sweet chili for a few days then finished with an additional amount in a storage bag. The sauce is very good, sweet with a little heat, and is great on wings too. The KK maintained the low temp with no problem using lump, although I didn't think that was surprising. That is one of the pleasurable advantages I do enjoy about my KK. There would have been more to show if it wasn't for the plate thieves.

Look real moist and unusually meaty and that's a good thing. Enough there to feed an army as they say. Well done.

That was some time ago they discontinued but today more people are cooking out. Maybe he'll change his mind, I will remind him on occasion, squeaky wheel gets the grease theory.

Hey Mac, they do look good, no denying that. Did your friend do them outside because they appear to have that look about them. If you gonna tempt us with delites from a birthday party where's the cake and ice cream.

Looks like right at home in this setting

I like the size and it feels well balanced. To tell you the truth I may be in the market for one this size myself. I have an old industrial cart with steel wheels and a KK this size would look well on it. Is this the 19 highcap? By the way, good thinking on the stand and a purposeful work station.

That's called, "a cut above the rest." My butcher has some nice cuts now and then but stopped carrying wagu, I guess the demand wasn't there. Well, enjoy, I know it's gonna be good.

That looks good to me too. Was it well received because I'd sure take a slice and some of those fixins.

But of course, that looks fast, tasty, and the corn..yum

Good idea and it will make it easier all around

I really don't judge the meat by how long personally. If it's sitting out there for a while you can benchmark about an hour and a half at this temp. I always use a probe, a temp digital gauge. 145minimum to 160. Stuff it good the spinach reduces a lot. Cook on the high grate, no deflector. Baste at the end Good luck

Looking good. I noticed you didn't spice or if you did it was with a lot lighter hand. The results were as usual, a good look. A few weeks ago my wife came back from the store finding ribs at a dollar a lb. They didn't look like those but we got 30 lbs