Mark Jacobs

Sliced.

Before wrapping.

Smoked a 9 pound prime brisket today. A little over 12 hours for the cook.

Nothing too special but still delicious.

Here’s what I put in the drip pan that was under the turkey to make the gravy. Turkey parts, onions, carrots, celery, chicken stock. The turkey parts were browned first and the pan deglazed with the chicken stock. Once the turkey was done the remaining liquids in the drip pan was poured into a saucier and reduced. Right before serving I added a roux. Most delicious gravy I’ve ever had.

The sugar in the rub got a little burnt but the meat was totally delicious.

The drip pan under the turkey is filled with chicken stock, turkey parts, onions, carrots and celery. We’ll use that as the base of our gravy.

The turkey was dry brined overnight, rub applied mid-morning and just went on the KK BB 32. I'll let y'all know how it looks and tastes when it's done.

I started by dry brining the four steaks that I cut from a Picahna that I bought from Costco on Friday. My cook used a half basket of charcoal, cranked the heat up to about 400 and started the cook on the indirect side until it reached an internal temperature of about 110-115 degrees. Then I moved them over to the hot side and finished cooking to get a nice sear and render the fat cap. Target eating temperature was about 130 for a nice medium rare.

My wife barely tolerates carrots. Peas are a bridge too far for her.

And it's dinner.

Smoke ring on the meat.

I took the chuck roast off its rack when it reached an internal temperature of 177 degrees and it’s now simmering in the dutch oven. Before I put it in the dutch oven; I seared both sides on the hot side of the Komado for a few minutes per side.

Here’s the beginning and the final results of tonight's smoked pot roast Sunday dinner. The chuck steak was dry brined overnight then a spice rub was applied earlier today. In the dutch oven there’s beef stock, onions, carrots, potatoes and about a 1/3 of a bottle of red wine.

Not the first cook, but the second. Pork belly burnt ends and spatchchocked chickens.

The moving company needed five people to get it in place. They've done other Kamado grills before, but this was their first KK. The initial curing process is now being performed.

I shed many tears when I had to dump about 10 prime rib eyes today. Along with ribs, pork loin and so on,

My KK 32 Big Bad is on the freight truck with a delivery ETA of the 15th. It would have been nice to have it here before hurricane Milton knocked out power for the entire development and many other people in the area. It would have been a perfect opportunity to have a block party and cook all the food before it spoiled.