Tyrus

I can second that emotion. Long as you have two eyes that can see, a developed 6th sense that's acquired over many, many cooks.....all that stuff is junk draw equipment.

Great pics and paired well. When you can prepare a steak as well as any restaurant at home you have to ask yourself if taking a chance at a restaurant is worth the effort. The 23 looks handsome in the snowy setting.

Twisted? Hmm, is that a good thing or a bad thing? Would you prefer I drop a steak over it and use it as a smoker?

I'll be, if that don't beat all. Makes sense, you can't even lie or your going to get caught. Not that I was trying to pull a fast one, but they are helpful...even sometime when you don't want them to be. I remember Steve Raichlen doing a shoulder clod {the whole beast} on an offset, it was a long cook, then again it was ginormous. It still must leave you wondering, "what the hell happened."

You know Syzygies deja vous, I recently popped a roast out of the freezer unlabeled and was wondering the same. My curious eye seems to think that it's a Chuck roast, has the cut & shape, grain and color, similar and in the same neighborhood. You can eliminate the flat, it has the markings and some orentation of being the point in the raw, but I'm leaning towards a tender chuck roast having seen something similar recently at the market and just purchased. Well, if your disappointed in the texture hold your head up high on appearance and a fabulous bark. I'm thinking a packaging mishandle, label or the new butcher on the block, happens to us all, don't despair and be thankful it wasn't bear. It might yet remain a mystery, however we can definitely rule out rib eye and tenderloin. When in doubt, ask the family dog...they gotta nose for these things.

Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.

Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

I wouldn't buy anything in that store, period.

Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed by the food that comes off of it. He ain't heavy, he's my KK.

Made it, your right, I was lickin the spatula clean. It's tangy and thick, but not too thick & keeps you coming back looking for more. Your right too, there's room for addition, hot sauce, side sweet..not sure. Done and bottled, I prefer a pork pair although I won't discount beef...just thinking how it will deliver after heat in the KK as a crusty pleasure or sticky side.

Zucchini, round and deep, cheezy and cooked on the the 23. Nice attractice addition for any table. Three layers of flavor, another way to present a cook on your table as a side. Make it with just veggies or add a layer of sausage . Prep is a concern, brine the cut 1/4 in Zuc for 1/2 hr in salt brine, remove, should be dry patted and then lightly fryed afterwards. Line your bowl in parchment and layer with Zuc, sauce of your making, and topped with cheese & breadcrumbs. Add any additional spices you like for your flavor expression desired. Oh, once it's done, about an hour or so to reach a 130-40 temp, let it cool to congeal but stay warm to serve. A good cheap side presantation, but it looks like a million. Use a casserole dish, easy prep

Always looking for an original sauce, something authentic, tasty and different. This I'll try Bardsljr, although, "the best if heated before using" does throw me off a little. Can't say I've ever heated any BBQ sauce before, could you elaborate. I'm thinking when serving with food is your meaning. What's the general shelf life in the frig?

When I look back almost 8 years ago I think what drew me into KK's was from watching video's of others preparing food on the KK, that look it first presented, it's limitless expanse and the longevity associated with it. So looking nostagically back decades beyond that I remeber in the 70' s wanting a Japanese HiFi reciever, the price tag at the time scared me off, it was more than I could afford.....simply an impossible venture for me at the time. Some where along the line, today I have 3...go figure, the thought was planted and remained. What it all means is as people look at your video, their saying I'm interested, very interested however, after seeing the price they pull up short. You have people on the hook, you got them on the look the science and longevity, you just got to crack the deal. So you've essentially target margeted these folks, convinced them, and have them waiting in the wings. The psychology in a person buying a used or new car or anything of considerable value is motivation, getting them to forget the obstacles and to see the positives. You've certainly gotten their interest perked, then realizing the shortcomings in folks looking the other way and choosing to buy a KJoe or BGE is because they're selling out to a price point. They're just convincing themselves in the short run it's what they want regardless of quality. All I can say is, it's like 5698 mentioned about specifics, it's as to why they cost what they cost. You do realize sex sells, a pretty girl in a bikini standing next to a KK makes a point or a vintage car with perfectlines aside a KK asking "which would you rather be driving." You could hire Toney to flip burgers while a Komodo dragon sits idly by waiting for scraps. You've done soo well all over the world, meaning people see those videos, the more they see the more they want. Chin up Dennis, you done good, but you can do better. That's my rant, motivator and laced with subliminal messages, time for popcorn.

Seems like a fancy way to make toast, but of course a desirable end. Looking good Tekebo, your always shakin the boat.