Flemming

Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck 

1 hour ago, Basher said:

Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring.
Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin.

Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn.

The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish.
I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it.
Here is my leftovers plated.

Looking forward to trying this further with the rotisserie.


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Looks delicious! I've been using Meater/Meater+ for almost 1 year now, it really works perfectly!

HAPPY NEW YEAR TO ALL CURRENT AN FUTURE KK OWNERS 🍾🥂🥃🎈🎊🎆

Sometimes it just just needs to be something special. In this case 1* Restaurant, my wife and I goes there every year to celebrate the New Year, always excellent 

Last X-Mas dinner 2019 5,5 kg of Irish Dry Aged Rib Roast 

4:30 at 275 F 

Excellent meat 

Left overs

“So end of work day…see you next year……😀“

I’ve been absent for a while, at least in the Forum, but not when it comes to having great fun with the 32”

We had some pulled chicken 

some burgers 

being home alone, time for some short rib

and a Duck

oh and I made my first Turkey ever, now that one turned out just so da... delicious 

and, and, and……

I’ll just grab the opportunity to wish you all a Merry X-Mas and a Happy New Year.

HAPPY GRILLING IN 2020!

4.3 kg of Aussie Black Angus Rib Roast

some simple seasoning, olive oil, AP Rub, a bit of Cajun Rub, some Beef Rub and on the top Herb de Provence

Hickory chunks for smoke (could have taken some more)

3 Hours at 275° 

I left it resting for 2.5 hours. I’m very happy! 

It was sooooo juicy 

I missed a pic of the sandwiches, sorry!, 

Boston Butt Video is up, I'm not sure about the quality of the resolution on the video.

Now that looks delicious!

4 minutes ago, Pequod said:

Pork butt is extremely forgiving. I prefer a bit higher and faster -- 275-300 works great for a butt. I don't foil butts. 

Thanks @Pequod how much faster?

Hi all,

this is my cook for Sunday, 7,3 kg Duroc Boston Butt, gonna be a first fo me so I’m thankful for all the help I can get. I would cook it a 225-250 and I’ve been told that i should calculate 1hrs per pound of meat + 2 hrs rest so I would be looking at 16-18 hrs in total, does that sound about right?

Another question wrap in foil or not and if when?

so as you can see I have a lot of questions 

We had a Steak Bonanza yesterday

3 Bone-In Wagyu NY Strip around 800 Gram a piece and 3 Dry Ages Irish Hereford Thomahawk Rib-Eyes ...... Yummi!

Now that looks tasty......me hungry!

I got 200 kg = 20 full 32“ baskets so hopefully it’ll get me through most of the summer, but I was told that they are always in stock…let’s see about that 

6 minutes ago, ckreef said:

@Flemming  great looking spin. What type of lump do you have down in there? 

 

It‘s Marabu charcoal from Cuba. Unfortunately I can’t get my hands on Dennis COCO Char here in Germany, the shipping cost alone would be around $750 and in top of that Tariffs and Vat. But I’m very happy with the Marabu, clean burn very little ashes.

7 minutes ago, MacKenzie said:

Dinner looks awesome and I'm sure it tasted the same. 

It was sensational!

OK, Video is up, Enjoy

Did a couple of chickens on my new rotisserie, video will be up soon (hopefully)

Platinum! Anything less would be "Fake" news 

@alimac23 Now thats one good looking Bird! One more reason why I just ordered the Rotisserie

Happy Easter 🐣 everyone 

I finished the Video on my NY Strip, Enjoy

Being home alone ain’t all that bad, 800 grams of Wagyu Bone-In NY-strip and a  very nice bottle of Carbernet. Video will follow.

21 hours ago, ckreef said:

@Flemming I have to ask - what's with the gasser? Son and girlfriend don't deserve lump fired burgers? J/K

 

But not exactly. With that much real estate you could have direct cooked the burgers on one side while the salmon sucked up the indirect heat on the other side. 

 

 I know, a disgrace, but I’m in the learning phase, for the last 14 years I’ve only been using a Weber Summit gasser and I wasn’t ready doing to many experiments, but I will improve, promise! 

So after th Burn-In I’m back at playing around with my new toy, Anette wanted some Salmon, son an girlfriend Burgers. Happy wife-Happy life 

On 4/3/2019 at 11:02 PM, MacKenzie said:

That was a wonderful first cook, it would be a wonderful 100th cook. 

Thank you MacKenzie, well at least I'm of to a good start

On 4/3/2019 at 11:21 PM, Steve M said:

I've never seen that much meat on pork ribs. i need to have a chat with my butcher.

Amazing job on all of it.

Thanks Steve, Yeah, they where really really meaty  

On 4/4/2019 at 1:25 AM, tony b said:

No, MacKenzie, it was really pasta! 

Damn nice looking ribs, Flemming! Welcome to the Obsession! 

Thanks Tony, I'm starting to understand what you all mean with "the Obssesion" it's really crazy, even my wife! are in love with the 32", what more can a Man ask for...Happy wife - Happy Life!