CaptMorg82

Man, my Costco in Lynnwood, WA had some “Choice” steaks but I think someone messed up. These were really well marbled and tasted awesome. Sent from my iPhone using Tapatalk

Early anniversary dinner, screw going out. 8 times out of ten I’m thinking I could have made something better at home. Only thing is the cleanup, I’m exhausted! Those oysters were monstrous and delicious. Sent from my iPhone using Tapatalk

Welcome neighbor! I’m up in Mukilteo with a 32” Autumn Gold Pebble. Reach out if ever interested in a charcoal share order. Sent from my iPhone using Tapatalk

Packers victory brisket! Sent from my iPhone using Tapatalk

Interesting...yeah stone crab is my favorite!

Is that a stone crab claw? Looks similar.

Looks like R2D2 😂

Nice! I was trying to think of what to do with the brisket I smoked and put in the freezer. I made some chili with it from this recipe yesterday for the Packers/Chiefs game. Made a great halftime dinner. I really like the recipe and will definitely make it again next time I have leftover smoked meat. I had a slice of the brisket when it came of the grill to try it. And I had some more after I thawed and warmed it up. For just a Costco USDA Choice brisket, it really tasted good. I've definitely improved my brisket game on the KK. So I used up the flat for the chili, now I need to use up the point! https://www.chilesandsmoke.com/smoked-brisket-chili/

They turned out great. There was plenty of marbling for me. They were still super rich. Maybe it just didn't show up in my pictures but in the second one you can see the marbling pretty well on the sides. Went well with some leftover Thanksgiving mashed potatoes!

Duuuuuuude [emoji1786] It’s taken forever to find some plate ribs around here. Sent from my iPhone using Tapatalk

Yeah it’s just less charcoal, quicker to get going. Sometimes I find it it nice not to have all that thermal inertia too. Works great for indirect cooking the way the vents are set up. Sent from my iPhone using Tapatalk

I love my KK but my PK is still a great grill for hot and fast stuff! Sent from my iPhone using Tapatalk

My Local QFC grocery (Kroger) carries Snake River Farms meats. It's awesome when they toss them into the bargain bin! Sent from my iPhone using Tapatalk

For awhile now I've been just burying the wood chunks unwrapped at spaced intervals in the bottom of the basket. Then putting the lump over the top and in between. I think the smoke I've gotten from that has been pretty clean. Often, I can't really even see much of the smoke. I had wanted to see if the foil approach improved much so I tried wrapping the chunks in a foil pouch for my recent beef short rib smoke, with two holes poked in the foil aimed down at the fire. I thought this method worked well also, but having been the first time doing it (and in a bit of a rush), I put my meat on before the initial onset of white smoke. It was brief though and cleared up to a nice smelling blue smoke. I'll need to try it more to see if it's worth it but for the first time doing it, I didn't notice much difference. Either method seems to work pretty good to me. I can tell you what though, my first time smoking a pork butt on my PK360 before I got my KK I did not know what I was doing. I white smoked the hell out of that pork butt for hours and it was nasty. I probably shortened my life by 10 years by eating that stuff. Each time I ate it, it went right through me 😬

Smoked with oak and apple wood, then braised to finish. Could have used some more time braising to fully render all fat. A little spongy still but great flavor nonetheless. Sent from my iPhone using Tapatalk

My local QFC grocery store carries Snake River Farms beef. I've learned to shop the must sell section because they put SNF stuff in there on a major discount. Picked up some waygu tri-tip steaks for dirt cheap. Did a dry brine in the fridge for a few hrs, sprinkled with garlic granules. Reverse sear on the KK at about 250, then opened it up for a sear. Threw the brussel sprouts on for a bit while doing the reverse sear. Holy cow these were some amazing steaks. Fantastic marbling. Sent from my iPhone using Tapatalk

I know when I was starting to research the KK I was desparate for YouTube content and there wasn't much out there. I appreciate the videos that you posted and am sorry to see your KK go.

First time smoking a meatloaf on the grill. Recipe from Meat Church...altered a touch as I didn't have the fancy worcestershire sauce they used. Just good ol' Lea & Perrins. Ground up a spare chuck roast for the ground beef, added some pork sausage and I used the Rufus Teague's Touch o' Heat BBQ sauce both in the loaf and for a glaze at the end. Tasted great. Definitely one of the best meatloafs I've had. I like the BBQ sauce touch over the traditional ketchup.

Definitely helicopter 😄. Find a local military unit and propose it as a training exercise!

I mean if you're going to get a hot dog cooker, might as well go for the best hot dog cooker out there! 😃

Looks amazing....will note this for my next one!

I have heard that if you can rest it in a warming oven 160 that it really makes a difference and allows for resting longer than an insulated cooler. I think Dennis even recommended that not too long ago. I would like to try it but I don't have anything that maintains a temp that low. I was kind of looking around at commercial food warming catering stuff but I probably won't go that far.

Looks like a really good deal on Big Block on the Kamado Joe website. I've been using Big Block a lot and it's usually really good lump. I just finished up my last bag of about 8 (4 2-packs) that I purchased awhile back from Home Depot on sale. Anyone interested in splitting a full pallet? $18.75/bag is a pretty solid price. 40-bag full pallet for $750 (normally $1200) 20-bag half pallet for $450 (normally $600) https://www.kamadojoe.com/products/big-block-xl-lump-charcoal-20lb-bags-bulk?variant=39414284320819&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAiAwc-dBhA7EiwAxPRylKaSc4KXY81izhtKq5KS6OuK0HDAnPEjXLx23U0LXCipT9jCjhxbORoClzYQAvD_BwE

Thanks for the heads up! No more jury rigged foil trays!

@C6BillGreat looking spread! I've never cooked duck. I should try to search for some around here. And Beecher's....representing my neck of the woods in the Seattle area!